coming from a household as bengali as it can be, you don't have to make picture perfect puffy kochuris, the picture perfect puff is not that important, it just need some puff!!!
Exactly!! Her anxiety over having perfectly puffed kochuri stressed me out 😅 personally, it's enough for me to watch her cook the dish and maybe enjoy the process, don't have to be perfect, we all know this is a home cooking show, not a professional chef show 😅
She worries like a new wife preparing food for her husband's parents; she wants everything to be PERFECT... Given the fact that she has an Indian mother in law, she might have developed a subconscious drive to make "perfect" Indian food. I've noticed that Beryl is always very meticulous whenever she prepares an Indian dish, like she feels someone is judging her technique, even though her in-laws are miles away! 😂
yes stuffed kocuris are hard to be rolled such that they puff up like plain pooris..most of the time the filling weighs down n there are timy holes.. thats ok Beryl. you had quite a few that were light golden when fried - thats what you should aim for :) you did very well
@@antaradas8003 WHAT?! They do not need to be rolled. Kachoris are traditionally made by patting the stuffed dough ball into a disk shape! She rolled them to death! She squeezed the soul out of those kachoris with the rolling pin! She over did everything which ended up messing everything up. She’s just so extra! And then she had the audacity to judge the recipe. First master the recipe before commenting on the short comings of a recipe. Maybe it was that day of the month or she’s bipolar because, I have never heard anyone bad mouth pea kachori or say that they are hard to make! I hope she doesn’t try to make biriyani because I am 110% sure she will have to be institutionalised if she gets so stressed over such a simple recipe like the pea kachori! And she didn’t even make the dal!😂😂😂 She ate those with a dry moong ki sabji and call it dal😂
10:44 tip to puff up your puris is to slightly pushing the puris into the oil with your spoon for a few seconds, repeating it 2-3 times. This creates some pressure and air start getting built up inside the puris
This is the very trick to make the "kochuri" puff up. Just watching the "kochuri"s floating in the hot oil without any spatula support/pressure stressed me out! 😅
I love peas. My dad, who was a problematic character in many ways, particularly loved fresh peas in the summer, and whenever I eat peas, I remember everything that was positive and likable about him. I don’t miss him, but it’s nice to remember the good things.
@@lorrie2878in the north of India in winters , all ladies used to sit together in the sun and shell peas , clean the greens and elderly ladies used to knit. It was a loved tradition sort of back when I was little ...I'm 45 now.😂. Us kids also used to join in during our vacations , mostly to eat the peas as they were being shelled😂. Only half the quantity ever made it back home. Sweet memories
Thank you for sharing our family recipe for creamed peas and potatoes. I was able to share this video with my cousins who didn't get a chance to know my grandma as she passed when they were babies or before they were born. That is what I love about food...it is history and culture and love all roled together...and it was her recipe. I can't wait to try the other dishes! Also can't wait to find the artichoke bottoms! ❤
In Ontario, Can, my grandmother made this all the time but we’d have it on thick slices of baguette instead of potatoes. It’s the first thing I thought about when I saw the thumbnail for this video. My grandmother on my dad’s side would also make creamed peas but it was just mixing peas into Campbell’s cream of mushroom soup and slopping it on some wonder bread. I somehow never thought about putting it on potatoes, but I’m definitely going to now! Maybe even tonight.
@andreab7445 I have done this over toast if I had more gravy leftovers than potaoes...that side of my family is Irish American so potatoes were a part of just about every meal lol. They fit that stereotype for sure.
@@TheresaHoward-w9nmy sister hated eating this so much, she still talks about how traumatized she is from how often it was made in our family. I think because the bread would get soggy, but the crust would stay hard-it was always a way to use up stale bread-but I liked that texture contrast. She married a guy from Dublin who is the cook in their house so I’m going to send him this recipe with the potatoes instead of bread to change her mind about creamed peas. We always had it for lunch but now I’m thinking about it with potatoes as a dinner side dish for pork chops or chicken. I’m very excited about this.
Hi Theresa! I am from the KC area as well. My mom made this dish a lot. We also would have creamed peas as gravy over salmon patties and mashed potatoes. Thanks so much for sharing!
My husband is moroccan and the first time we made tajin with peas and artichoke I was REALLY skeptical.. but omg was I wrong, its SOO delicious!! now it is my favorite moroccan dish of all time!
Beryl you did really great at the kochuri… in home as well when my mum makes not every of them puffs up. And the trick is to baste oil over it and it will puff better. But believe me you did great!!🎉🎉
Koraishuti r kochuri or pea stuffed flat bread is a signature bengali dish. Thank you Beryl for putting it out there. I stay outside west bengal, and as i m watching this video, i m craving this dish so badly. This dish brings out the subtle sweetness of the green peas, and when contrasted with the flour, it's melody in the mouth. 😊
Hi Beryl! It's Concetta Thank you for sharing this recipe that is really near and dear to my heart and I am so thriller hearing you enjoyed it 🥰 next time try breaking the pasta into even smaller pieces so you can enjoy it better with your spoon 🥄
@@pandorakaze4038 I’m so happy to hear you enjoyed it 🥹 There are so many wonderful one-pot Italian dishes that don’t get the attention they deserve on social media, so I was thrilled to have the opportunity to share this new perspective on Italian cuisine.
hi concetta, your version gave me fond memories of my step-grandmother from naples many years ago. we got to know each other quickly because she knew how to hack into a 13 year old's heart with food, and simple pasta with peas was one of the first dishes she made when she first came to stay with us--just for me and her for lunch one day. it turned out to also be a lesson in taking care of myself for the future. making it now brings that back too, but it's always been a kind of solitary thing not connected to much of the culture/people around me. thank you for sharing your perspective on it. i am curious now: is pasta e cece eaten much where you are from? either today or traditionally i guess. thanks again.
@ It’s so nice to hear that it brought back fond memories for you! 😊 Regarding your questions: from the research I did for the episode, dishes like pasta e piselli (peas), pasta e ceci (chickpeas), pasta e lenticchie (lentils), pasta e fagioli (beans), and others originated during wartime in southern Italy. They became staples in many families and remain so to this day-at least in mine! 🙂 Nowadays, the most popular ones are pasta e piselli and pasta e fagioli (sometimes with mussels added). And if you’re not afraid of carbs 😄, pasta e patate (potatoes) is another favorite. You’ll find these dishes on the menus of many restaurants.
Will try to do this today with salsiccia, because I happen to have some and no pancetta. I only am a little bit insecure about how much water needs to be added, but I'll give it a try.
Hot tip: you can keep a spritzer of water in the kitchen and spritz cut onions with water. That will capture the allyl sulfide before it can get to your eyes without adding too much moisture. No lengthy steps or extra gear. The spritzer is useful for a lot of situations where you need to add a touch of moisture, such as baking or if the food in a pan starts to dry out before it's done.
I'm an Indian bengali and it gives me so much joy that you finally tried a bengali recipe. Koraishutir kochuri is a winter favorite breakfast in most bengali households ❤
I add pearl onions and a tiny dash of nutmeg to the creamed peas and potatoes. This is how my grandmother made it. We have a version of this dish as a side at Thanksgiving. We leave out the potatoes and then pour it over the mashed potatoes.
That’s cool! You’re essentially making a bechamel, it looks like, so nutmeg is a classic addition. There was a lot of classic French cooking influence on recipes from back in our grandparents’ day, it seems, so we tend to see a lot of techniques like that adopted into their recipes. It’s really fascinating!
I like mace powder a little better than nutmeg in savory dishes because it's a bit less peppery while still providing that sweet-and-savory warmth. They are otherwise similar because they are from the same plant :)
I was just thinking onions would be delicious as would some carrot maybe. I can't wait to give this one a try next time I'm stressed out and need something comforting to give me a shot of dopamine.
The first dish is something I grew up with but the potatoes (new baby ones) were put in the pan with the peas but we also added pearl onions. We called it Creamed Peas and baby potatoes.
My mom would add canned tuna to the peas and potatoes, or she’d omit the potatoes and serve the peas and tuna over toast. My children and husband will not touch it, but I make it for myself when I need comfort. I lost my mom way too soon, and this dish brings back good memories. Plus I’m like Beryl and just love peas.
One of my favorite “meals” is homemade mashed potatoes, with peas in the center of the pile(use a spoon to make a nice dip) and butter salt and paprika. Yummy
It’s artichoke season here in Morocco, and my sister in law JUST told me about the pea and artichoke tagine yesterday! Good timing. I’m excited to make it :)
Heyy Beryl! A small tip on those fried flatbreads , if it helps, making it much more thinner and you can splash the oil gently with a spoon aftter putting them in the oil which makes them fluffy, also , frying them till a bit golden brown will enhance the taste! Love your content and have been a fan of your smile since years❤
The timing of starting this video was perfect. I pause it right after Beryl finished making the Pasta e Piselli so I could eat it while she talked about it. Great decision.
Indian Cooking Demystified has a good video with his mom expertly making puffy puri and showing how to do it. There’s your Indian auntie right there.😁 Great episode! I love peas! And I’m glad you finally got over your giggles to do the episode of your dreams! Haha I really want to try the puri (or chapati, or whatever they were; I’m commenting while I’m watching and I still don’t have my Indian bread names straight. Haha), and I bet the other dishes will be delicious, too. I can’t wait to experience them and try them all!
@ It’s actually a TH-cam channel. Try searching “Indian Schmindian”, or “Indian Food For Shmucks”. I can never remember what the actual channel name is; there’s too many.😆
Maritimes Canada here. We have a similar dish called hodgepodge. Boil smallish chunks of new potatoes, add fresh green beans half way through, then fresh garden peas for a minute or so. Drain. Add a couple of tablespoons of butter, some milk (or cream!), salt and pepper. Delish!
I love peas! They are affordable, full of protein, and easy to keep in the freezer at all times. I am loving the vegetable based episodes. THANK YOU!!!!
The USA peas are something I love, even without the potatoes/subbing pearl onion and a lot of cracked, black pepper. Another great episode! (And people really should stop and look in a mirror vs. commenting on ridiculous things.) We love you!
I know; it’s like people don’t understand what it’s like to be human and have variation. Lol People are just unnecessary with their comments, sometimes.🙃
My mom always makes cream peas for holidays! We don’t have ours with potatoes because there are usually potatoes elsewhere on the table. She puts pearl onions in them and it’s the thing I look forward to the most about Christmas dinner. I hadn’t ever met anyone else who knew about this recipe until I met my husband and now this video!!
My favorite pea dish is a salad. Butterhead salad, fresh raw garden peas, crumbled feta or fresh goat cheese, lemon juice, olive oil, salt and pepper to taste and shredded mint leaves. Its summer in a bowl and so delightfull. It reminds me of summers spent in my grandmas garden picking peas and eating them right there out of the cob. She also made the best fresh pea soup (with onion and parsnips and then blended). Peas are just little green bundles of delight.
Hey Beryl! I learnt this trick from my mom while making Puris...so when you start frying the puri you have to keep pushing it down gently with the spoon, so that both the sides of the puri are cooking together inside the oil and then once it starts puffing up you can let it go and flip it over, works every time! Hope this helps! 🤗
In Portuguese food they often seem to use the sausage as the way to flavour the rest of the dish. My grandma would make a vegetable boil (cozido) where you just throw a bunch of veggies (cabbage, carrot, potatoes, opnions, etc) to cook with a sausage or two mixed in, then in the end the veggies just taste like sausage.
My mom used to make creamed new potatoes and fresh garden peas, (new potatoes are potatoes that are picked early before all the potatoes are fully grown), and they are so delicious. They melt in your mouth. This is one of my most favorite dishes ever!! I grew English peas last summer in my raised garden bed and I was thrilled to death to be able to make creamed new potatoes, and fresh garden peas. I don’t think there’s anything more satisfying or comforting! I love it. I love that you tried it. Her recipe is similar to mine not exact, but similar, but you get the gist of that comfort and creaminess, and the pop of the peas. It’s divine.❤
Beryl, I am an indian, Not a bengali but I have made these Koraishutir Kochuris, multiple times and you did good, I am a regular puri maker and I still do not get them perfect , YOU DID GOOD !!!!!!!
I'll definitely be trying the Moroccan pea and artichoke tajine! The description was so nice and I am always so happy when I know that a vegan version will taste like the authentic original
I love that your show appears authentic - you show us one of the flat breads not puffing up, the peas not instantly blending smoothly etc. Some food shows are too overproduced but yours is lovely, well done to you and the team
In my lifelong effort to never have to deep fry ANYTHING, I imagine the Koraishutir Kochuri pea mush innards stuffed into store bought gyoza wrappers then fried as you do gyoza. Looks DELICIOUS and gorgeous.
You forgot the most important one; pea soup. More specifically Dutch or Friesian pea soup, also known as "snert". There is absolutely nothing better, especially if made using my Friesian grandmother's recipe. I've tried a lot of versions, but hers has always been miles ahead of any other recipe 😅❤ Absolute winner every winter. ❤
@@emalinel Thank you all my friends and family find me very delightful!.... You do know that the internet is known for having different opinions other than your own and the freedom to post about it..... You could have just scrolled past my comment but you decided to engage... Next time take your own advice... And keep it pushing😀😀 Have a lovely day! PS. Tuna fish Kraft mac and cheese and peas still sounds filthy.....😘
Oh my goodness! I was raised in the Chicago area. In the 1970’s, my mother would make us a dish we called tuna and peas on toast. Theresa’s recipe for creamed peas with potatoes is so reminiscent of it. The recipe is so similar, béchamel, peas salt pepper but then mom would add a drained can of tuna. She would serve it on two slices of buttered white toast. This was my favorite meal as a child🙂
if you're making something like soup, parsley stems are fine chucked in when you're frying up the onions if you chop it up fine. they have way more flavor than the leaves.
The creamed peas and potatoes reminds me of grandma's Canadian Summer Soup. The same but with more milk so it is a Soup consistency. Always made from our first baby potatoes and peas
For anyone who would like to make Jelbana but can't find frozen artichoke bottoms in their local store, Amazon sells them canned from several companies.
My grandma would make would make green beans and potatoes in cream sauce, and I imagine peas and potatoes in cream sauce are just as delicious. But there's one thing I would like you to try! Take fresh or frozen peas and make green pea soup out of it. Saute onions and carrots and celery and when soft add the frozen peas and chicken broth. I would say a few pounds of frozen peas to 6 cups of broth. Then cook until soft mushy and puree it, and you will have the most delicious green pea soup it's better than using dried split peas!
My grandfather used to make that creamed peas dish only he would make it on toast. My grandmother (who was raised in a convent and had NO idea how to cook) told me that was the first dish he taught her. Creamed peas on toast.
All love. 14:13 “Can you see the air in there” *shows hollow/pocket of the puri* *clear air exists* You’re too funny!! Love this video. Thanks for making this series!! 🙌🏾🙌🏾
Hey Beryl, as someone who cuts onions regularly I can say the biggest helper is sharpening your knives regularly. A sharper knife = less onion cells being bruised & less crying compounds being released from the onion itself :) trust me, if you dont want to sharpen yourself have a rotating set of knives and a professional sharpener near you! (There are also online knife sharpening services as well) 100% worth it!!!
This! Cannot stress this enough. Once I started to make sure my knives are sharp, I RARELY cry when cutting onions now. I cut onions enough now that if I do get teary eyed, that's a sign I need to sharpen my knife!
Thanks for reminding me about peas! I've been struggling to keep vegetables in my diet cause of how fast they age in the fridge, so frozen peas are a game changer!
This reminds of when I was a kid and the only peas I got were the peas that came in the silver cans. They were tough and inedible. When I got older I discovered fresh sweet peas, either straight from the garden, or even the frozen ones. Now I love them, and these are lovely news dishes for me to try out. Awesome!
Hey Beryl! Peas puri/koraishutir kachuri is an absolute favourite. You can also use the left over stuffing to make peas parathas 😊 which goes very well with achaar (Indian pickle) or potato curry (aloo dum).
It was very heart warming to see you select the koraisutir kochuri recipe from India. Being an Bengali I was very excited to see you make the recipe and you did it very well. 😊
I absolutely love peas 💚 Will definitely be making that tagine! Ps. I read, and have had success with, if you leave the root of the onion on when chopping it, it also helps to reduce the amount of tears because the root contains the most chemicals that cause crying (it also helps to keep the onion together when chopping).
In my family we called that "Creamed Peas and New Potatoes," and I always imagined it being eaten in the early summer when you could harvest peas and dig up a few potatoes. In my family we mix the boiled potatoes in with the peas. It seems like we often ate it as a side dish with ham. There is a temptation to fancy it up, but it's perfect as is. 10/10
Happy Holidays Beryl and to everyone watching. Thank you for bringing a bit of joy to everyone’s week/month/year. Keep up the amazing work and know that we appreciate all the effort you take to make these episodes. ❤
Love the artichoke butts! How frickin' cool!! Cleaning artichokes is a pain in the butt. You know that if you cut the onions top to bottom, slit them to the crown, and then slice, they will be diced . Try it!
I found an onion-chopping hack somewhere, and it really works! Wet a dishrag and lay it in front of you, between yourself and the onions. It really works!! Great video, Beryl-and the creamed peas and potatoes take me way back.
The Pea dish that converted me was from my best friend's Italian grandmother. Boil cubed potatoes until soft (like for potato salad), add frozen peas for the last 30 seconds. Drain and add to a serving bowl. Add good quality olive oil and butter, salt and pepper. It was so simple, but really good.
For puris, Instead of rolling the dough, use a presser. It flattens the dough evenly and doesn’t make holes. You can get an actual presser online or at an Indian store. You can use a flat stainless steel plate (you just need to press really hard then)
Chef Beryl, you mentioned having recently made dal, but have you ever made dal using green split peas instead of lentils? Just one more way to use the incredible, edible pea.
I use the stems of herbs all the time. If they're delicate enough i chop up them with the leaves and if not then i bundle them up so they can be easily removed after and add to the pot for more flavour. You can also save them for later.
I'll surely make some of those! I'll try turkish smoked beef in the italian one, for I can't have pork (health issues). It worked well with a north-italian onion soup. Can't wait to try the moroccon recipe with lamb. And I'm surely try the recipe using hing. That stuff has been sitting in my pantry for too long.
I’m Italian, I make pasta and peas often but I make it literally just bowtie pasta (they hold the peas per bite the best) and peas and just cook with some seasonings, olive oil (ev) and vegetable broth 😊 so here’s a great veg option to try and it comes out so addictive
We do creamed pearl onions and peas as a side dish for Thanksgiving. Very similar to the creamed peas and potatoes. Growing peas is one of my favorite things. They're sooooo good eaten raw fresh out of the pod standing in the garden.
Hi guys, Experimenting with pea puree back in the 1970s I tried taking some lightly cooked peas, still vibrant green. Combined them in a blender with cooked onions (any alliaceous), herbs to taste, some bouillon (your fav), and a generous amount of butter. make sure it's thick. I served it with a nice flat bread of choice and marvelled at how it tasted a bit like potato chips. It can be served warm or cold. Jacques, Mexico
From my neapolitan friends who save broken pasta of all sorts to make their minestrone, I acquired the broken pasta saving habit. And this pea and pancetta concoction would be a perfect vehicle for those janky bits.
yay early team 🎉 you dont know how much i MISS your content, beryl. i've been turned on the bell, but your videos notif didnt appeared in my phone. finally i can see you again 🥲🤍
Beryl, I love your channel and I have been following you for the longest time, but today is the first time I’ve actually made something ,because I had all the ingredients on hand. Pasta e Piselli. By the way, I love how you have a photograph of the ingredients beside the ingredient list. I find that very helpful. Thank you so much. I’m just eating it right now, and I love it.😊
I’m an English pea aficionado so this is one of my favorite episodes to date - THANK YOU! I’m going to try all these recipes, even the Koraishutir Kochuri. One of my favorite pea dishes is Spring Peas & Eggs (Anda Matar). If you want to give it a try - there’s a nice little video on TH-cam by Indian Simmer with instructions. It’s super easy! I usually serve it on toast, because I’m a toast groupie.
don't know that I agree, but "chefs" usually say: cilantro stems - yes, parsley stems - no. think that they're saying more of the bitterness is in parsley stems, but I like bitter, so I go by whether they'll mess up the texture
Growing up in the 1960s, peas were boiled to within an inch of their lives and then for another couple of minutes. I detested them, and diced carrots, as a kid. I soon found out that I couldn't leave the table until my plate was empty and peas and carrots were a lot easier to eat hot than cold. So I would inhale them first and then savour the mashed potatoes and whatever meat we were eating. In Yorkshire in the north of England, mushy peas get served with gravy on fish and chips. The peas have the name of "Yorkshire caviar". Blowing on food- no matter how you do it- is a big "no no" in East Asia. The pea paste on toast with a fried egg and a spicy tomato/chilli sauce. Yummo! A Portuguese dish that resembles a Middle Easter shakshuka and you serve it in a mini Indian balti pan. Ho intercontinental of you.
We make creamed peas and potatoes in fall, with fresh peas, and onions and baby potatoes and carrots with dill to season the milk gravy (white sauce). A family favorite!
Love Ovos Escalfados! Reminds me of cozy meals in the winter, when you didn’t want to spend lots of time by the stove. Try it with Portuguese chouriço next time, the flavour is different than Spanish chorizo. 🎵All we are saying, is give peas a chance 🎵
This was perfect timing for me. I've been on a cream of veggie soup kick since fall set in. I live alone & don't have much freezer space, so large pots of soups using various combos of ingredients simmering on the stove this winter isn't likely to happen. So i'm not relegated to canned or dehydrated mixes, i thought i'd stick to 1 veg or ingredient being the star. This week has been been peas, so i'm looking for different seasonings & flavours to enhance & compliment them. This will surely help, so thanks muchly.
coming from a household as bengali as it can be, you don't have to make picture perfect puffy kochuris, the picture perfect puff is not that important, it just need some puff!!!
Exactly!! Her anxiety over having perfectly puffed kochuri stressed me out 😅 personally, it's enough for me to watch her cook the dish and maybe enjoy the process, don't have to be perfect, we all know this is a home cooking show, not a professional chef show 😅
She worries like a new wife preparing food for her husband's parents; she wants everything to be PERFECT... Given the fact that she has an Indian mother in law, she might have developed a subconscious drive to make "perfect" Indian food. I've noticed that Beryl is always very meticulous whenever she prepares an Indian dish, like she feels someone is judging her technique, even though her in-laws are miles away! 😂
yes stuffed kocuris are hard to be rolled such that they puff up like plain pooris..most of the time the filling weighs down n there are timy holes.. thats ok Beryl. you had quite a few that were light golden when fried - thats what you should aim for :) you did very well
It doesn’t need any puff. It tastes good regardless of its shape!
@@antaradas8003 WHAT?! They do not need to be rolled. Kachoris are traditionally made by patting the stuffed dough ball into a disk shape! She rolled them to death! She squeezed the soul out of those kachoris with the rolling pin! She over did everything which ended up messing everything up. She’s just so extra! And then she had the audacity to judge the recipe. First master the recipe before commenting on the short comings of a recipe. Maybe it was that day of the month or she’s bipolar because, I have never heard anyone bad mouth pea kachori or say that they are hard to make! I hope she doesn’t try to make biriyani because I am 110% sure she will have to be institutionalised if she gets so stressed over such a simple recipe like the pea kachori! And she didn’t even make the dal!😂😂😂 She ate those with a dry moong ki sabji and call it dal😂
10:44 tip to puff up your puris is to slightly pushing the puris into the oil with your spoon for a few seconds, repeating it 2-3 times. This creates some pressure and air start getting built up inside the puris
Even throwing spoonfuls of hot oil on the dough while it’s frying helps to puff it up as well 😊
This is the very trick to make the "kochuri" puff up. Just watching the "kochuri"s floating in the hot oil without any spatula support/pressure stressed me out! 😅
I love peas. My dad, who was a problematic character in many ways, particularly loved fresh peas in the summer, and whenever I eat peas, I remember everything that was positive and likable about him. I don’t miss him, but it’s nice to remember the good things.
Yes! To find something that evokes happy memories of difficult people is precious. I'm so thankful that you have found this for yourself. 💞
Thanks for the honesty in your comment abt your dad
I think the same about my father
If you can harvest and not eat all the peas while prepping them for cooking, you can do anything!
@@lorrie2878in the north of India in winters , all ladies used to sit together in the sun and shell peas , clean the greens and elderly ladies used to knit. It was a loved tradition sort of back when I was little ...I'm 45 now.😂. Us kids also used to join in during our vacations , mostly to eat the peas as they were being shelled😂. Only half the quantity ever made it back home. Sweet memories
Thank you for sharing our family recipe for creamed peas and potatoes. I was able to share this video with my cousins who didn't get a chance to know my grandma as she passed when they were babies or before they were born. That is what I love about food...it is history and culture and love all roled together...and it was her recipe. I can't wait to try the other dishes! Also can't wait to find the artichoke bottoms! ❤
In Ontario, Can, my grandmother made this all the time but we’d have it on thick slices of baguette instead of potatoes. It’s the first thing I thought about when I saw the thumbnail for this video. My grandmother on my dad’s side would also make creamed peas but it was just mixing peas into Campbell’s cream of mushroom soup and slopping it on some wonder bread. I somehow never thought about putting it on potatoes, but I’m definitely going to now! Maybe even tonight.
@andreab7445 I have done this over toast if I had more gravy leftovers than potaoes...that side of my family is Irish American so potatoes were a part of just about every meal lol. They fit that stereotype for sure.
@@TheresaHoward-w9nmy sister hated eating this so much, she still talks about how traumatized she is from how often it was made in our family. I think because the bread would get soggy, but the crust would stay hard-it was always a way to use up stale bread-but I liked that texture contrast. She married a guy from Dublin who is the cook in their house so I’m going to send him this recipe with the potatoes instead of bread to change her mind about creamed peas. We always had it for lunch but now I’m thinking about it with potatoes as a dinner side dish for pork chops or chicken. I’m very excited about this.
I’m going to try this and add carrots… maybe mushrooms too
Hi Theresa! I am from the KC area as well. My mom made this dish a lot. We also would have creamed peas as gravy over salmon patties and mashed potatoes. Thanks so much for sharing!
My husband is moroccan and the first time we made tajin with peas and artichoke I was REALLY skeptical.. but omg was I wrong, its SOO delicious!! now it is my favorite moroccan dish of all time!
Beryl you did really great at the kochuri… in home as well when my mum makes not every of them puffs up. And the trick is to baste oil over it and it will puff better. But believe me you did great!!🎉🎉
Koraishuti r kochuri or pea stuffed flat bread is a signature bengali dish. Thank you Beryl for putting it out there. I stay outside west bengal, and as i m watching this video, i m craving this dish so badly. This dish brings out the subtle sweetness of the green peas, and when contrasted with the flour, it's melody in the mouth.
😊
Hi Beryl! It's Concetta
Thank you for sharing this recipe that is really near and dear to my heart and I am so thriller hearing you enjoyed it 🥰 next time try breaking the pasta into even smaller pieces so you can enjoy it better with your spoon 🥄
Oh, so many thanks for this recipe! I did it today, simple yet fantastic and tasty dish
@@pandorakaze4038 I’m so happy to hear you enjoyed it 🥹 There are so many wonderful one-pot Italian dishes that don’t get the attention they deserve on social media, so I was thrilled to have the opportunity to share this new perspective on Italian cuisine.
hi concetta, your version gave me fond memories of my step-grandmother from naples many years ago. we got to know each other quickly because she knew how to hack into a 13 year old's heart with food, and simple pasta with peas was one of the first dishes she made when she first came to stay with us--just for me and her for lunch one day. it turned out to also be a lesson in taking care of myself for the future. making it now brings that back too, but it's always been a kind of solitary thing not connected to much of the culture/people around me. thank you for sharing your perspective on it. i am curious now: is pasta e cece eaten much where you are from? either today or traditionally i guess. thanks again.
@ It’s so nice to hear that it brought back fond memories for you! 😊 Regarding your questions: from the research I did for the episode, dishes like pasta e piselli (peas), pasta e ceci (chickpeas), pasta e lenticchie (lentils), pasta e fagioli (beans), and others originated during wartime in southern Italy. They became staples in many families and remain so to this day-at least in mine! 🙂
Nowadays, the most popular ones are pasta e piselli and pasta e fagioli (sometimes with mussels added). And if you’re not afraid of carbs 😄, pasta e patate (potatoes) is another favorite. You’ll find these dishes on the menus of many restaurants.
Will try to do this today with salsiccia, because I happen to have some and no pancetta. I only am a little bit insecure about how much water needs to be added, but I'll give it a try.
♫All we are saaaaayiiiiiing
Is give peas a chaaaance♫
👌 😂
Hot tip: you can keep a spritzer of water in the kitchen and spritz cut onions with water. That will capture the allyl sulfide before it can get to your eyes without adding too much moisture. No lengthy steps or extra gear. The spritzer is useful for a lot of situations where you need to add a touch of moisture, such as baking or if the food in a pan starts to dry out before it's done.
i told this a few videos ago, too
I'm an Indian bengali and it gives me so much joy that you finally tried a bengali recipe. Koraishutir kochuri is a winter favorite breakfast in most bengali households ❤
I add pearl onions and a tiny dash of nutmeg to the creamed peas and potatoes. This is how my grandmother made it. We have a version of this dish as a side at Thanksgiving. We leave out the potatoes and then pour it over the mashed potatoes.
That’s cool! You’re essentially making a bechamel, it looks like, so nutmeg is a classic addition. There was a lot of classic French cooking influence on recipes from back in our grandparents’ day, it seems, so we tend to see a lot of techniques like that adopted into their recipes. It’s really fascinating!
I like mace powder a little better than nutmeg in savory dishes because it's a bit less peppery while still providing that sweet-and-savory warmth. They are otherwise similar because they are from the same plant :)
I was just thinking onions would be delicious as would some carrot maybe. I can't wait to give this one a try next time I'm stressed out and need something comforting to give me a shot of dopamine.
@@LePetitNuageGristhat sounds delicious, thank you 😊
@@NickCombs Ooh, that’s interesting. Thanks for the info. I never knew much about mace!
The first dish is something I grew up with but the potatoes (new baby ones) were put in the pan with the peas but we also added pearl onions. We called it Creamed Peas and baby potatoes.
My mom would add canned tuna to the peas and potatoes, or she’d omit the potatoes and serve the peas and tuna over toast. My children and husband will not touch it, but I make it for myself when I need comfort. I lost my mom way too soon, and this dish brings back good memories. Plus I’m like Beryl and just love peas.
Same here except my mom would use a mixture of butter and a bit of bacon grease for her roux. Add a crumble of bacon to be fancy!
One of my favorite “meals” is homemade mashed potatoes, with peas in the center of the pile(use a spoon to make a nice dip) and butter salt and paprika. Yummy
Cold milk, hot roux, no lumps. Thanks, Chef John, forever. Dump in all your cold milk to your roux and you'll have no lumps!
I was looking for this comment. 😂
It’s artichoke season here in Morocco, and my sister in law JUST told me about the pea and artichoke tagine yesterday! Good timing. I’m excited to make it :)
Heyy Beryl! A small tip on those fried flatbreads , if it helps, making it much more thinner and you can splash the oil gently with a spoon aftter putting them in the oil which makes them fluffy, also , frying them till a bit golden brown will enhance the taste! Love your content and have been a fan of your smile since years❤
Sorry, but I thought exactly opposite. But you could be right. I am not bangali
The timing of starting this video was perfect. I pause it right after Beryl finished making the Pasta e Piselli so I could eat it while she talked about it. Great decision.
Indian Cooking Demystified has a good video with his mom expertly making puffy puri and showing how to do it. There’s your Indian auntie right there.😁
Great episode! I love peas! And I’m glad you finally got over your giggles to do the episode of your dreams! Haha I really want to try the puri (or chapati, or whatever they were; I’m commenting while I’m watching and I still don’t have my Indian bread names straight. Haha), and I bet the other dishes will be delicious, too. I can’t wait to experience them and try them all!
Is "Indian Cooking Demystified" a blog or a social media account? I've tried searching both TH-cam and the web, getting nothing like this 😫
@ It’s actually a TH-cam channel. Try searching “Indian Schmindian”, or “Indian Food For Shmucks”. I can never remember what the actual channel name is; there’s too many.😆
Maritimes Canada here. We have a similar dish called hodgepodge. Boil smallish chunks of new potatoes, add fresh green beans half way through, then fresh garden peas for a minute or so. Drain. Add a couple of tablespoons of butter, some milk (or cream!), salt and pepper. Delish!
I love peas! They are affordable, full of protein, and easy to keep in the freezer at all times. I am loving the vegetable based episodes. THANK YOU!!!!
The USA peas are something I love, even without the potatoes/subbing pearl onion and a lot of cracked, black pepper.
Another great episode!
(And people really should stop and look in a mirror vs. commenting on ridiculous things.)
We love you!
I know; it’s like people don’t understand what it’s like to be human and have variation. Lol People are just unnecessary with their comments, sometimes.🙃
My mom always makes cream peas for holidays! We don’t have ours with potatoes because there are usually potatoes elsewhere on the table. She puts pearl onions in them and it’s the thing I look forward to the most about Christmas dinner. I hadn’t ever met anyone else who knew about this recipe until I met my husband and now this video!!
My favorite pea dish is a salad. Butterhead salad, fresh raw garden peas, crumbled feta or fresh goat cheese, lemon juice, olive oil, salt and pepper to taste and shredded mint leaves. Its summer in a bowl and so delightfull. It reminds me of summers spent in my grandmas garden picking peas and eating them right there out of the cob. She also made the best fresh pea soup (with onion and parsnips and then blended). Peas are just little green bundles of delight.
Your pea salad sounds amazing!
My mom and grandma would make the potatoes and pea gravy. If they had left over ham they would put in little pieces of ham. I love this dish!!!
Both of my grandmothers used ham in this dish too :)
Hey Beryl! I learnt this trick from my mom while making Puris...so when you start frying the puri you have to keep pushing it down gently with the spoon, so that both the sides of the puri are cooking together inside the oil and then once it starts puffing up you can let it go and flip it over, works every time! Hope this helps! 🤗
In Portuguese food they often seem to use the sausage as the way to flavour the rest of the dish. My grandma would make a vegetable boil (cozido) where you just throw a bunch of veggies (cabbage, carrot, potatoes, opnions, etc) to cook with a sausage or two mixed in, then in the end the veggies just taste like sausage.
My mom used to make creamed new potatoes and fresh garden peas, (new potatoes are potatoes that are picked early before all the potatoes are fully grown), and they are so delicious. They melt in your mouth. This is one of my most favorite dishes ever!!
I grew English peas last summer in my raised garden bed and I was thrilled to death to be able to make creamed new potatoes, and fresh garden peas. I don’t think there’s anything more satisfying or comforting! I love it. I love that you tried it. Her recipe is similar to mine not exact, but similar, but you get the gist of that comfort and creaminess, and the pop of the peas. It’s divine.❤
Beryl, I am an indian, Not a bengali but I have made these Koraishutir Kochuris, multiple times and you did good, I am a regular puri maker and I still do not get them perfect , YOU DID GOOD !!!!!!!
I'll definitely be trying the Moroccan pea and artichoke tajine! The description was so nice and I am always so happy when I know that a vegan version will taste like the authentic original
I love that your show appears authentic - you show us one of the flat breads not puffing up, the peas not instantly blending smoothly etc. Some food shows are too overproduced but yours is lovely, well done to you and the team
The Portugese dish is one of my favorites, I always have my mother in law make it for me, it so good and heart warming! Love portuguese food.
My favorite pea recipe is Nimona from North India(Uttar Pradesh), a spiced pea soup.. perfect for winters with rice. Yum!
In my lifelong effort to never have to deep fry ANYTHING, I imagine the Koraishutir Kochuri pea mush innards stuffed into store bought gyoza wrappers then fried as you do gyoza. Looks DELICIOUS and gorgeous.
Filo might be nicer, but agreed!!
Great idea!
You forgot the most important one; pea soup. More specifically Dutch or Friesian pea soup, also known as "snert".
There is absolutely nothing better, especially if made using my Friesian grandmother's recipe. I've tried a lot of versions, but hers has always been miles ahead of any other recipe 😅❤ Absolute winner every winter. ❤
Yes!
You forgot the old standby. Kraft Mac n cheese with peas and tuna. Laziest dinner ever but very nostalgic.
Oooo thats sounds good! Going to try that with my favorite Boxed mac and cheese :D
Eww no thank you.
@branbran0609 wow you sound like a delight to be around. If you don't like it, don't comment on it 😑 no one's forcing you to try it ya know
@@emalinel Thank you all my friends and family find me very delightful!.... You do know that the internet is known for having different opinions other than your own and the freedom to post about it..... You could have just scrolled past my comment but you decided to engage... Next time take your own advice... And keep it pushing😀😀 Have a lovely day!
PS. Tuna fish Kraft mac and cheese and peas still sounds filthy.....😘
Oh my goodness! I was raised in the Chicago area. In the 1970’s, my mother would make us a dish we called tuna and peas on toast. Theresa’s recipe for creamed peas with potatoes is so reminiscent of it. The recipe is so similar, béchamel, peas salt pepper but then mom would add a drained can of tuna. She would serve it on two slices of buttered white toast. This was my favorite meal as a child🙂
if you're making something like soup, parsley stems are fine chucked in when you're frying up the onions if you chop it up fine. they have way more flavor than the leaves.
Agreed. I'm generally pro-stem, unless the stem is particularly bitter. No reason to waste them.
You can also find artichoke hearts in canned/jarred vegetable area too. Super easy to add to dips, pastas, and salads, so good to have in the pantry.
I'm Guinean and my mom sometime makes this beef/onion/pea stew that we eat with bread. It is so simple and delicious!
The creamed peas and potatoes reminds me of grandma's Canadian Summer Soup. The same but with more milk so it is a Soup consistency. Always made from our first baby potatoes and peas
Flatbread stuffed with peas? Yes, please! It sounds like samosas, which I adore.
Please do a second episode. Our Swedish pea soup is a delicious tradition and often nailed on every thursday lunch menu😊.
Same in Finland! 😊
Loooove the Moroccan dish. And so considerate to make it vegan! I have a tajine at home, but never used it..this seems like a good first try.
For anyone who would like to make Jelbana but can't find frozen artichoke bottoms in their local store, Amazon sells them canned from several companies.
My grandma would make would make green beans and potatoes in cream sauce, and I imagine peas and potatoes in cream sauce are just as delicious. But there's one thing I would like you to try! Take fresh or frozen peas and make green pea soup out of it. Saute onions and carrots and celery and when soft add the frozen peas and chicken broth. I would say a few pounds of frozen peas to 6 cups of broth. Then cook until soft mushy and puree it, and you will have the most delicious green pea soup it's better than using dried split peas!
My grandfather used to make that creamed peas dish only he would make it on toast. My grandmother (who was raised in a convent and had NO idea how to cook) told me that was the first dish he taught her. Creamed peas on toast.
All love. 14:13
“Can you see the air in there” *shows hollow/pocket of the puri* *clear air exists*
You’re too funny!!
Love this video. Thanks for making this series!! 🙌🏾🙌🏾
Hey Beryl, as someone who cuts onions regularly I can say the biggest helper is sharpening your knives regularly. A sharper knife = less onion cells being bruised & less crying compounds being released from the onion itself :) trust me, if you dont want to sharpen yourself have a rotating set of knives and a professional sharpener near you! (There are also online knife sharpening services as well) 100% worth it!!!
This! Cannot stress this enough. Once I started to make sure my knives are sharp, I RARELY cry when cutting onions now. I cut onions enough now that if I do get teary eyed, that's a sign I need to sharpen my knife!
All the dishes look great, but that Moroccan one looked so yummy!! I wish Beryl was my neighbor so I could have her leftovers 😂😂
Thanks for reminding me about peas! I've been struggling to keep vegetables in my diet cause of how fast they age in the fridge, so frozen peas are a game changer!
Oh my god Beryl! So happy to see that you have featured Koraishutir kochuri! :)
This is my favourite way to eat green peas! :')
In india, their is a pea snack, we deep fry them and add spices. They make good snacks
This reminds of when I was a kid and the only peas I got were the peas that came in the silver cans. They were tough and inedible. When I got older I discovered fresh sweet peas, either straight from the garden, or even the frozen ones. Now I love them, and these are lovely news dishes for me to try out. Awesome!
Hey Beryl! Peas puri/koraishutir kachuri is an absolute favourite. You can also use the left over stuffing to make peas parathas 😊 which goes very well with achaar (Indian pickle) or potato curry (aloo dum).
I'm definitely trying the pea and potatoes and the pea-artichoke tajine 👍🏻 what a surprise
It was very heart warming to see you select the koraisutir kochuri recipe from India. Being an Bengali I was very excited to see you make the recipe and you did it very well. 😊
I absolutely love peas 💚 Will definitely be making that tagine!
Ps. I read, and have had success with, if you leave the root of the onion on when chopping it, it also helps to reduce the amount of tears because the root contains the most chemicals that cause crying (it also helps to keep the onion together when chopping).
In my family we called that "Creamed Peas and New Potatoes," and I always imagined it being eaten in the early summer when you could harvest peas and dig up a few potatoes. In my family we mix the boiled potatoes in with the peas. It seems like we often ate it as a side dish with ham. There is a temptation to fancy it up, but it's perfect as is. 10/10
Loved all of these. I also LOVE peas.
Especially pea and mushroom curry
Yess… my mom makes curried Chana with potatoes, and putting peas in at the end is just…👌🏼
@LePetitNuageGris yummy 😋. Chana, spinach and pea will send me to heaven. All my favourite
@ ooooh, yeah, spinach is good in there, too! And yeah, forget the potatoes. To me, they’re just there. Lol Maybe I’ll try your way sometime.😉
Happy Holidays Beryl and to everyone watching. Thank you for bringing a bit of joy to everyone’s week/month/year. Keep up the amazing work and know that we appreciate all the effort you take to make these episodes. ❤
I am glad koraisutir kochuri made the list
Creamed peas and crispy/tender salmon patties = simply delicious comfort food. The tajine looks amazing -- def trying that.
I love peas and these are really great recipes to try. Awesome video as always, Beryl👏
Love the artichoke butts! How frickin' cool!! Cleaning artichokes is a pain in the butt. You know that if you cut the onions top to bottom, slit them to the crown, and then slice, they will be diced . Try it!
I found an onion-chopping hack somewhere, and it really works! Wet a dishrag and lay it in front of you, between yourself and the onions. It really works!! Great video, Beryl-and the creamed peas and potatoes take me way back.
2 episodes in one week? Beryl’s really spoiling us! 😊
The Pea dish that converted me was from my best friend's Italian grandmother. Boil cubed potatoes until soft (like for potato salad), add frozen peas for the last 30 seconds. Drain and add to a serving bowl. Add good quality olive oil and butter, salt and pepper. It was so simple, but really good.
For puris, Instead of rolling the dough, use a presser. It flattens the dough evenly and doesn’t make holes. You can get an actual presser online or at an Indian store. You can use a flat stainless steel plate (you just need to press really hard then)
Peas and potatoes was a staple side as a newlywed. We added loads of garlic and black pepper.
Your cooking skills have reached legendary status at this point, Beryl! Well done, especially with the Indian dish
We make cookies with Peas in Malaysia. Taste like shortbread cookies but healthier😂
Absolutely love this episode!! I've saved so many recipes so that I can give them a try
7:35 ahh you sweet, child-free soul :)
Hate peas but adore you. 😂 Hope you, and yours, are having a wonderful Holiday Season!!!
Chef Beryl, you mentioned having recently made dal, but have you ever made dal using green split peas instead of lentils? Just one more way to use the incredible, edible pea.
I use the stems of herbs all the time. If they're delicate enough i chop up them with the leaves and if not then i bundle them up so they can be easily removed after and add to the pot for more flavour. You can also save them for later.
I'll surely make some of those! I'll try turkish smoked beef in the italian one, for I can't have pork (health issues). It worked well with a north-italian onion soup.
Can't wait to try the moroccon recipe with lamb. And I'm surely try the recipe using hing. That stuff has been sitting in my pantry for too long.
Yes yes yes!!! Koraisutir kochuri my favourite dish in the world got represented. I can literally have 12 of those and still want more!!😊
I’m Italian, I make pasta and peas often but I make it literally just bowtie pasta (they hold the peas per bite the best) and peas and just cook with some seasonings, olive oil (ev) and vegetable broth 😊 so here’s a great veg option to try and it comes out so addictive
I’m not Italian but that is how I learned how to make pasta and pees back in the 1970’s
We do creamed pearl onions and peas as a side dish for Thanksgiving. Very similar to the creamed peas and potatoes. Growing peas is one of my favorite things. They're sooooo good eaten raw fresh out of the pod standing in the garden.
I too, love peas. Hit the like button before even watching. I don't need to wait to know this will be amazing!
I love peas! This is the episode I didn’t know I needed and wanted.
Hi guys, Experimenting with pea puree back in the 1970s I tried taking some lightly cooked peas, still vibrant green. Combined them in a blender with cooked onions (any alliaceous), herbs to taste, some bouillon (your fav), and a generous amount of butter. make sure it's thick. I served it with a nice flat bread of choice and marvelled at how it tasted a bit like potato chips. It can be served warm or cold. Jacques, Mexico
From my neapolitan friends who save broken pasta of all sorts to make their minestrone, I acquired the broken pasta saving habit. And this pea and pancetta concoction would be a perfect vehicle for those janky bits.
yay early team 🎉
you dont know how much i MISS your content, beryl. i've been turned on the bell, but your videos notif didnt appeared in my phone. finally i can see you again 🥲🤍
I love peas and all these recipes look delicious, but in the end, I like plain peas with butter, salt, and pepper best.
Beryl, I love your channel and I have been following you for the longest time, but today is the first time I’ve actually made something ,because I had all the ingredients on hand.
Pasta e Piselli.
By the way, I love how you have a photograph of the ingredients beside the ingredient list. I find that very helpful.
Thank you so much.
I’m just eating it right now, and I love it.😊
I’m an English pea aficionado so this is one of my favorite episodes to date - THANK YOU! I’m going to try all these recipes, even the Koraishutir Kochuri. One of my favorite pea dishes is Spring Peas & Eggs (Anda Matar). If you want to give it a try - there’s a nice little video on TH-cam by Indian Simmer with instructions. It’s super easy! I usually serve it on toast, because I’m a toast groupie.
I've never been this early AND it's the pea episode?! My lucky day!!
Lol this is my exact reaction, too!
don't know that I agree, but "chefs" usually say: cilantro stems - yes, parsley stems - no. think that they're saying more of the bitterness is in parsley stems, but I like bitter, so I go by whether they'll mess up the texture
Growing up in the 1960s, peas were boiled to within an inch of their lives and then for another couple of minutes. I detested them, and diced carrots, as a kid. I soon found out that I couldn't leave the table until my plate was empty and peas and carrots were a lot easier to eat hot than cold. So I would inhale them first and then savour the mashed potatoes and whatever meat we were eating.
In Yorkshire in the north of England, mushy peas get served with gravy on fish and chips. The peas have the name of "Yorkshire caviar".
Blowing on food- no matter how you do it- is a big "no no" in East Asia.
The pea paste on toast with a fried egg and a spicy tomato/chilli sauce. Yummo!
A Portuguese dish that resembles a Middle Easter shakshuka and you serve it in a mini Indian balti pan. Ho intercontinental of you.
We make creamed peas and potatoes in fall, with fresh peas, and onions and baby potatoes and carrots with dill to season the milk gravy (white sauce). A family favorite!
Oh oh oh Nadia, I will be visiting my Portuguese neighbours and hinting strongly how I would like to try your pea dish. Yum!
Super happy u tried a moroccan dish 🇲🇦🇲🇦
I am so excited, an episode about one of my favorite veggies... the long underrated best pod buddy
Never knew that peas could be made into such lovely dishes! I'm definitely going to try the spaghetti and peas💚
Love Ovos Escalfados! Reminds me of cozy meals in the winter, when you didn’t want to spend lots of time by the stove. Try it with Portuguese chouriço next time, the flavour is different than Spanish chorizo.
🎵All we are saying, is give peas a chance 🎵
You can mix the pea paste in the batter while kneading the dough for the Indian dish. My mom always makes any stuffed poori with this hack
Hey Beryl, one quick suggestion, when you want your puri to puff, apply a light pressure on the puri with the spatula.
This was perfect timing for me. I've been on a cream of veggie soup kick since fall set in. I live alone & don't have much freezer space, so large pots of soups using various combos of ingredients simmering on the stove this winter isn't likely to happen. So i'm not relegated to canned or dehydrated mixes, i thought i'd stick to 1 veg or ingredient being the star. This week has been been peas, so i'm looking for different seasonings & flavours to enhance & compliment them. This will surely help, so thanks muchly.