Ina Garten's Couscous with Peas and Mint: 3.5 stars Sometimes you make couscous for 15 people (Ina Garten's "Couscous with Peas and Mint" from her Foolpoof: Recipes You Can Trust ) and convince yourself that you need to double the recipe. Then you find that it probably wasn't necessary to buy TWO bags of frozen peas. Now you find yourself staring at a whole lot of leftover defrosted peas. What to do? Here's one idea! How about lamb sausage (more specifically, lamb-apricot sausage from Savenor's ) with a mint-pea purée? (It is winter, so I used this recipe for the purée and left off the pea shoots, etc). Do remember that a little bit of fresh mint goes a long way, so you may want to adjust the amounts depending on your preferred pea-taste to mint-taste ratio. Serious Eats' "Lamb Sausage with Pea Purée" : 4 stars But one can only make/eat so much mint-pea purée. I was excited to try Food52's Peas Porridge Hot recipe until I...
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)