HOT BUTTERED PEAS
WITH BACON, SHALLOTS, AND
TARRAGON
If you were to cook the butter along with the bacon from
the beginning, its proteins would all brown, altering their
structure and emulsifying properties. Stirring the cold
butter in with the peas (which act as a temperature
regulator) ensures a nice, creamy, glaze-y coating in the
finished dish.
SERVES 4
1 pound (about 3 cups) frozen peas
2 slices thick-cut bacon, cut into ½-inch-wide strips
1 medium shallot, finely sliced (about ¼ cup)
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh tarragon
1 teaspoon grated lemon zest (from 1 lemon)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
Place the peas in a colander and run under hot water until
thawed and warmed, about 4 minutes.
- Cook the bacon in a large saucepan over medium heat,
stirring frequently, until it has rendered its fat and is crisp.
Add the shallot and cook, stirring frequently, until
softened, about 3 minutes. Add the peas and butter and