Baked Peas with Yogurt and Tarragon

When I set out to make this dish yesterday, I was positive that, for once, I was going to follow a recipe. It was a simple one, and I had my list of ingredients all ready to go: all I had to do was pick up some peas, yogurt and some scallions. I headed out to the supermarket… only to find that my cheap favorite, Ed, didn’t stock scallions. I debated heading to another market, but instead I just bought regular onions and headed home. That’s when the series of changes started.

Soon after, I decided that I didn’t want to blend the dressing ahead of time: I was going to cook the onions with the peas on the stovetop, and then add the yogurt and pistachios. It looked so good on the stovetop when I stirred the yogurt in… I should have followed my intuition and eaten it right then and there. But I diligently followed one recipe instruction and stuck the whole thing in the oven for 15 minutes. When it came out, it was dry… not at all saucy and creamy like I had expected.

In the end, I adored the combination of flavors. I was surprised that tarragon, an herb that I’m not too familiar with but that I generally associate with creamy steak sauce, would go so well with peas, something I tend to always pair with mint. Throw in pistachios, and this healthy, hearty veggie dish was completely golden and more than enough for supper. But next time, I’ll stick with my instincts: if I’m going to stray from a recipe, I should go all the way with it.

Before I leave you, two things: firstly, the blog where I found the recipe, 101 Cookbooks, is one of my new favorites. I absolutely adore the recipes and the photos. I think I’ve added about half of the recipes on the site to my list of things to try. If you haven’t been by yet, be sure to check it out.

Also, I’ve decided (after a request this afternoon on how to cook polenta) to integrate a new theme on my blog. Every Wednesday, I’m going to take a technique that is a bit old hat for most of us food bloggers out there and really teach it to those of you who may just be starting out cooking. Everything from properly slicing, dicing, chopping and mincing to the best way to cook broccoli and basic techniques behind classics like risotto and polenta. Stay tuned… I’m psyched!

Peas with Yogurt and Tarragon (adapted from 101 Cookbooks)

Note: This isn’t the way I made it, but it’s the way I think it should be made, and the way I will make it in the future. The only difference is the absence of baking.
1 tsp. olive oil
1 small yellow onion, diced
2 cups frozen peas
3 tbsp. Greek yogurt
1 tbsp. dried tarragon
1/4 cup pistachios, chopped
salt

Heat the oil in a skillet over medium-high heat. Add the onions and some salt sweat until sweet and translucent. Add the peas and defrost in the skillet with the onions. When the peas are fully warmed, turn off the heat of the skillet. Add the yogurt, tarragon and pistachios. Taste and season with salt if needed.