Pea Porridge with Fresh Cheese and Ham

Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and yogurt.

video Best New Chef 2011: Bowman Brown

video Best New Chef 2011: Viet Pham

 

Slideshow:  More Recipes with Peas

 

  • Total Time:
  • Servings: 4 first-course servings
KEY: Spring, Summer, Dinner Party, Easter, Mother's Day, Soups & Stews, Fast, Dinner, Lunch

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Ingredients

  • 2 paper-thin slices of serrano ham
  • 3 1/2 cups fresh or frozen peas, thawed
  • 1/4 cup plain whole-milk Greek yogurt
  • 1 teaspoon chopped tarragon
  • 1 teaspoon sherry vinegar
  • 1/2 cup heavy cream, warmed
  • Salt and freshly ground black pepper
  • Cayenne pepper
  • 1/4 cup fresh ricotta
  • Pea shoots, for garnish

How to make this recipe

  1. Preheat the oven to 400°. Lay the ham on a rack set over a baking sheet and bake until crisp. Let cool, then break into shards.
  2. In a saucepan of boiling salted water, cook 3 cups of the peas until tender, 3 minutes. Drain and transfer to a food processor. Add the yogurt, tarragon and vinegar and process to a chunky puree. Add the cream and pulse to blend; transfer to a saucepan and reheat. Season with salt, pepper and cayenne. Spoon the porridge into bowls. Top with the ricotta, ham, pea shoots and remaining peas; serve.

Suggested Pairing

Look for Albariño from Spain's Rías Baixas region.

Contributed By Photo © Anna Williams Published July 2011

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