This blog was already written, and then I pressed a button and everything that had existed suddenly existed no longer….Does this EVER happen to anyone else? Bright side? The second version will be shorter….and hopefully therefore also better. This is the saga of the pea puree and the cookbook and my frustration with both… I recently bought a cookbook, I love cookbooks, my home is full of them, I buy them to reward myself for completed projects, to cheer myself up if I had a bad day, to increase my happiness if I am having a good day, you get the picture, AND in the case of this particular one by Tanja Grandits, Michelin starred chef, because the images were stunning, Ms Grandits cooks her food in one colour only, or so I gathered from the cookbook, makes for pretty plates of food in shades of one colour and I loved the work by graphic artist Sanna Andrée (you can see it in the video below).
In addition I ate a pea puree at Ms Grandit’s restaurant – it was smooth, it was velvety, it was bright bright green, in short it was amazing and I have been obsessing about it ever since, that is the part of me that is Chefzilla has, the rest has been getting on with projects, bills, work, trying to keep camellias alive and getting pills down the cat…. I found the recipe in the book, I thought, ok no problems, everything in the house. I got ready and then I stalled because the instructions in the book are the same for every recipe – mix all ingredients. No information beyond that. What is fine for a cake, is not fine for somewhat more complex dishes. I wondered whether it was just me and checked out amazon. One reviewer wrote: Grandits recommendations are as if on the first day of my driving lessons my instructor had sat me in a car, handed me the keys and said “off you go you have everything you’ll ever need to drive..” – I got out my peas used my blender and got anything but a nice smooth puree, fear not, thought I, I will just push it all through a sieve, at some point I threw my toys out of the pram and said, fine we are going eat puree with bits in it. Mr. Polianthus laughed and said ” well you can hardly expect her to share her secrets with you can you?” – actually if she is selling the book, then yes I think I can. Otherwise just give me pictures and tell me what’s in the recipe but don’t pretend to give me a recipe. Mr. Polianthus also claims that you need to remove the skin from each pea by hand, I think he is lying…..Chef Mimi do comment if you have anything to add (and only if you are not going to agree with Mr. Polianthus)..Long story short I now have a food mill,
I made fava bean soup last night, at some point I will publish Nonna di Giulias recipe using dried fava beans, but until I get my hands on some of the beans, I have to use fresh frozen. My recipe – take fava beans – use high pressure cooker for 25 minutes to cook them in water, put through the food mill, the wonderful smooth texture still eludes me, but the soup was lovely all the same, add salt and olive oil about 1 tablespoon for 500g of fava beans, serve in two plates and drizzle with olive oil. If you are not obsessing about carbs then serve with nice Italian bread, if you are obsessing about carbs, stare daggers at your partner as he eats nice Italian bread while you eat soup and soup alone.
I am bringing this story to Fiesta Friday, I look forward to any brilliant ideas on how to make the worlds smoothest pea puree, or my obsession might just drive me to hide in the Stucki restaurants kitchen cupboards to spy on the chefs. I can see a film in that can’t you?