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Vegetables

Hogan's peas from River Roast

Hogan's peas from River Roast
Mel Melcon / Los Angeles Times

Reader Vince Malinowski, from San Juan Capistrano, thinks the city of Chicago is underrated as a food destination and that it’s “particularly great if you are a meat-and-potatoes kind of guy.” A favorite dish? He loves the creamed peas from ... Read more

Total time: 40 minutes | Serves 4 to 6

Leek cream

  • 1 cup chopped leek
  • 1 tablespoon butter
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg

Step 1In a heavy saucepan, sweat the leeks in the butter until softened, about 8 minutes. Stir in the cream, 1/8 teaspoon each salt and pepper and a scant 1/8 teaspoon nutmeg, or to taste. Simmer for 2 to 3 minutes to marry the flavors, then remove from heat and purée. This makes about 1 cup cream.

Hogan's peas from River Roast

  • 2 ounces slab bacon, cut into lardons
  • Leek cream
  • 8 ounces shelled fresh peas (from about 20 ounces in pods)
  • 12 pearl onions, blanched and peeled
  • 1 head Boston lettuce, leaves torn
  • Salt and freshly ground black pepper

Step 1Blanch the shelled peas in a pot of boiling water just until tender, 1 to 2 minutes. Drain and chill in an ice water bath to stop the cooking process. Drain again and set aside.

Step 2Cook the bacon in a sauté pan until crisp. Stir in the leek cream, peas and onions, and bring to a boil. Reduce the heat and stir in the lettuce. Season with ¼ teaspoon salt and 1/8 teaspoon pepper, or to taste. Remove from heat and serve immediately.


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