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Monday, June 11, 2007
Iced coffee fanatics
The Atlanta Journal-Constitution
Iced coffee is showing up everywhere, from coffee shops to book stores. Read the full story here.
Are you an iced-coffee junkie? If so, what’s your favorite?
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Sugar snaps: They’re sweet, but they’re outta here
The Atlanta Journal-Constitution
Sweet, crunchy and easy to cook — what’s not to like about sugar snap peas? They’re nearing the end of their season locally, although you can still find them from other growing regions in grocery stores. I combined the last of the sugar snaps from our CSA, Cane Creek Farm, with some from the supermarket to get enough for this recipe, which serves six. We’ve been stir-frying the sugar snaps with a little garlic and olive oil for just a minute or so, but wanted to try something different to go with grilled burgers. What’s your favorite side dish for burgers? Does it change with the seasons?
Sugar Snap Peas With Red Peppers
1 pound sugar snap peas, rinsed and strings and tails removed
2 cloves garlic
5 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 red bell peppers, cut into long strips
Freshly ground black pepper to taste
Fill a medium saucepan with water and bring to a boil. Add salt to taste, then sugar snaps, and cook for just one to two minutes. Drain and immediately plunge into ice water for a few minutes to stop the cooking and preserve the pods’s green color. Drain and dry with a towel. Place the garlic, 4 tablespoons of the olive oil, salt and the balsamic vinegar in a food processor and pulse until well blended. Remove the paste and toss it with the sugar snap peas. Heat the remaining tablespoon olive oil in a medium skillet over medium heat and saute the red peppers just until soft. Toss in the sugar snaps and heat through. Season with salt and pepper and serve. — Adapted from “The New American Cooking” by Joan Nathan (Knopf, $35).
