Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and yogurt. Best New Chef 2011: Bowman Brown Best New Chef 2011: Viet Pham More Recipes with Peas
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.
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.
Look for Albariño from Spain's Rías Baixas region.