Bohemian peas- was: [Sca-cooks] Cardamom?

[Susan Fox-Davis]

I know I'm free-associating when this subject line starts me humming


o/ o/  I'm just a green pea, nobody loves me
he's just a green pea, cook him well and mushily
with wine and spice he's a lordily dish!  o/ o/

Phlip may have the right of it... we need to try to use legume paste 
for subtleties!
It may shrink a bit but should dry hard.

Selene C.


On Mar 8, 2004, at 5:36 PM, Phlip wrote:

>
> Ene bichizh ogsen baina shuu...
>
>> 149 To make Bohemian peas
>>
>> Take one and a half ounces of peas, cook them until dry, so that they 
>> are
>> not too wet, and pound them in a mortar, so that they become a fine 
>> mush.
>> Put good wine on them, ginger, cinnamon, cardamom and sugar. Serve it
>> cold, sprinkle it with sugar. It is a good and lordly dish.
>
> When I made this one for Northpass Tavern, I looked at it, and decided 
> that
> it was essentially what you'd get if you simplified things, and 
> started with
> split peas, so that's what I did. Chilled, though, it was very dense. 
> We had
> just sent it out in bowls, sprinkled with sugar, but, one of the 
> tables,
> which decided they didn't like it, molded their batch into a rather 
> cute
> little castle tower. I'm thinking, if I (or anyone else) do this recipe
> again, it might be an excellent one to use for a mini subtlety...
>
> Saint Phlip,
> CoDoLDS