a little luck

Deborah
The start of this New Year is FIERCE as we in New York contend with cold cold temeratures and plenty of snow.





 
Black-eyed peas are a traditional New Year's day dish in some cultures. They are meant to bring good luck. So, why not start the new year on the right foot? I will use any help available, even from a pea!

Dried Black-Eye Peas will cook in about an hour in a covered pot of water simmered on the lowest heat.

Black-eyed peas have a warm, earthy and slightly metalic taste and they can hold their own with agressive seasoning. I decided to pair them with a bunch of kale to round out the flavors. These two ingredients can serve any number of cooking techniques.

 This purple kale that I picked up at Integral Yoga Natural Foods looked fresh and bouncy. A happy sight in winter.

My first desire was to make this hearty pasta dish. I could happily eat pasta and vegetables every day of the week if left to my own preferences so this preparation was one from the heart.

Black-Eyed Peas and Kale over Capellini
•Saute one bunch of chopped kale with lots of garlic and chili peppers in oilve oil.
•When the kale is tender add one and a half cups of cooked black-eyed peas.
•Add about 3/4 cup of stock or white wine and let it all simmer together for a few minutes crushing some of the B-E peas with the back of a spoon to thicken the sauce.
• Cook half a pound of pasta and drain, toss it with the vegetables in the hot pan and serve with a sprinkle of grated cheese and a drizzle of extra virgin olive oil.

Wanting to make another recipe with these ingredients I decided to make a bean patty.  Crispy on the outside and creamy in the middle this patty rivaled the pasta dish as my favorite of the year.

 Black-Eyed Pea and Kale Patties
•Blanch one bunch of chopped kale in salted boiling water till tender, then drain.
• Saute a chopped onion in olive oil till golden.
• Mash 1 1/2 cups cooked B-E peas roughly in a bowl with a potato masher or a large wooden spoon
• Add a beaten egg and 1/2 cup of  bread crumbs, the cooked drained kale and the onion, 1 teaspoon dried thyme, and salt and pepper to taste, and mix well.
• Form the mixture into patties and dredge in about 1/2 cup of bread crumbs spread out on a plate.
• fry the patties in hot oil till golden brown.

The patties- uncooked and cooked

My purchases of the dried B-E peas and two bunches of kale really served me well. The flavors were deep and satisfying and the recipes were filling enough to warm an empty belly on a cold day.

the wine pairing:
Amanda
Here's to good luck in 2011! Thanks, Deb, for these great recipes. I am particularly excited to try the patties! Nice and healthy. For both of these recipes, I'm thinking of a nice, cooler-climate, earthy Pinot Noir. Something from Oregon, a little Burgundian in style perhaps. Something soft and elegant, with ripe cherry fruit and a touch of earthiness. These characteristics are the perfect complement to the flavors Deb describes in her recipes.

The Willamette Valley in Oregon is a great place to start when experimenting with Oregon Pinot. Sipino produces a reliable, everyday food-friendly wine that has all the qualities of the "typical" Willamette style - bright red fruit, spice and earth. It retails for around $15. Argyle Winery is also located in the Willamette region and is one of my all-time favorites! A bit more expensive, their wines are definitely worth seeking out. The Pinots are more rich and robust, with a wonderful forest floor quality - perfect for Deb's Black-Eye Pea and Kale dishes!