Overheard on the Home Cooking Board

Published on Thursday, March 24, 2011, by Caitlin McGrath / Edit Post

"We grow a lot of peas, and shelling can be a little tedious. What keeps me going every time, though, is knowing my reward is a delicious serving of teeny-tiny peas cooked just until heated through in a spoonful of heavy cream and a sprinkling of fresh dill. Nirvana in a bowl!" – sccrash

"Preserved lemons are my 'secret' ingredient that goes into almost all of my stews and sauces. Like anchovies or plain old salt, they bring the flavors together and make them pop. It's the combination of acid and salty, and can be used sparingly, and is vegetarian-friendly if that is your concern, unlike anchovies, fish sauce, and Worcestershire sauce." – pitterpatter

"I think oil is better for frying the second time, things brown better. I strain through a piece of clean old t-shirt (I don't believe in cheese cloth :)) and funnel back into the container when cool." – shrimp13

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