Monthly Archives: July 2012

Sometimes the simplest recipes are the best! This one is a variation of a Julia Child recipe from Mastering The Art of French Cooking which I have mentioned a million times that it is my absolute favourite cook book in the world and that Julia Child is my idol…I almost can never stop talking about her…just ask Max.

This is a variation because I did not add 6 tablespoons of butter like she suggests and although I am ALL FOR loading my recipes up with butter, I just didn’t feel it was completely necessary with these.

Julia Child is brilliant! She was a chef trained solely in French cuisine at the Cordon Bleu back in the late 50′s. She revolutionized the way cooking was done in America afterwards by bringing French cooking there for the first time with her books and hit television show “The French Chef”. Anyways, don’t get me started on her because clearly I’m in love.

She gives a method of preparing frozen peas so that they taste more lively and less dull as their freezing process kind of sucks the life out of them.

So without further ado, here is a classic French recipe for buttered peas.

You will need:

• 2 cups of chicken stock
• Salt
• Pepper
• 2+3 tablespoons of butter
• 1 small onion, minced
• 2 cloves garlic, minced
• 1/2 kilo of frozen peas (half of a regular sized bag)

Now do this:

Please note that in step one you also need to add 2 tablespoons of butter to the water.

Et voila! Delicious, simple peas!