So now you've met Paula Picatta -- it is to her that I owe the credit for this dish I served at Thanksgiving this year. It was my favorite dish on our "Friends Thanksgiving" table the week before and I wanted to pay it forward. Something about the smokiness of the bacon with the creamy peas and crispy leeks just works, and brings something new to the traditional turkey plate. Herewith the paraphrased recipe:
Creamed peas with bacon and frizzled leeks:
3 large leeks, white and tender green parts only, sliced crosswise and separated into rings
veg oil, for frying
salt and pepper
6 slices thick-cut bacon
4 thyme sprigs
1 cup of turkey stock or low sodium chicken broth
3/4 cup of heavy cream
3x10 ounce boxes of frozen baby peas, thawed
1 tsp cornstarch mixed with 1 Tbs water
Wash leeks and thoroughly dry. Heat 1/2 inch of oil and add all but 1/2 cup leeks. cook until golden brown, about 10 minutes. Transfer to a paper towel lined plate to drain, season with salt and pepper.
In a large deep skillet, cook bacon until done. Drain and crumble.
Add the remaining leeks and the thyme to the skillet and cook until leeks are softened, about 8 minutes. Add 1/2 cup stock or broth and cook until it is reduced by half. Add the cream and reduce by half. Stir in the peas and bacon and remaining 1/2 cup of stock. Bring to a boil. Adjust seasoning. Add cornstarch slurry and cook until sauce is slightly thickened, 3 or 4 minutes more. Transfer to a bowl and sprinkle the top with crispy frizzled frazzled leeks. Eat it up!
**This glorious picture taken by Prav McPrav, of Imprav Images. He's my favorite photographer EVAR! You'll see more of his shots as we go along.
