I missed you all, and I missed my kitchen. But after weeks of cooking non-stop for passover, I could barely face my kitchen. Take out and freezer food became my best friends, especially as I worked overtime at work, trying to catch up. And yesterday, I was finally ready to get back to my kitchen and cook.
I started chopping shallots to prepare this old favorite of mine, and fell back into a rhythm of relaxed cooking that I haven’t felt in a while. And as I finished off the dish, I suddenly remembered that this is one of the reasons I started my blog.
I first made these snow peas about two years ago. Maybe two and a half. I don’t remember. What I do remember is the feeling of fun. Of adventurism. Of loving to cook. And as I thought about what a great recipe I had come up with, I started to think about whether or not I could actually pull off my own food blog. I thought about it for a while after that, and eventually, took the plunge. The rest of the story, you all know. But this humble vegetable dish is the beginning of my story. It’s delicious, and you should try it too.
Sauteed Snow Peas and Mushrooms with Shallots and Red Wine
Recipe by Miriam Pascal; overtimecook.com
1 Tablespoon vegetable oil
3 shallots (or 1 small onion), sliced thin
1-2 cloves garlic, finely minced
(about) 1 pound mushrooms, sliced thin
(about) 1 pound snow peas
1 teaspoon salt
1/4 teaspoon black pepper
3 Tablespoons red wine
Heat oil in a large skillet over a medium flame.
Sautee the shallots for a couple of minutes, until transparent. Add the garlic and mushrooms and sautee for an additional five minutes.
Add the snow peas and sautee until limp, about 10-15 minutes. Add the salt and pepper. Add the red wine, and increase the flame slightly. Let the wine reduce, about 5 additional minutes. Adjust salt and pepper to taste.
Serve hot. Enjoy!