Find black-eyed peas in Cuisine

(Mini black-eyed peas and goober croquettes are served with a dill-yogurt sauce/Gannett News Service photo)

Who would have thought a Southern staple is finding favor with local chefs in the Hudson Valley? That is the topic of one of the many stories with recipes you’ll find in the summer edition of Cuisine of the Hudson Valley, which I edit for the Poughkeepsie Journal.

Freelance writer Rachel Ellner talks about the new fame black-eyed peas are finding in the valley. They are grown in raised beds at Philipsburg Manor in Sleepy Hollow, Westchester County, and are making their way into the recipes of several local chefs.
In Cuisine you will also find a story by Kathianne Boniello on chef Josh Kroner, who owns Terrapin restaurant in Rhinebeck; a feature by Theresa Marquez on “sneaking” vegetables into recipes your child will find hard to resist; a story by Marji Yablon on keeping kids healthy and happy with good food choices; and a couple recipes from this blog that are vegetarian and full of flavor.
Cuisine of the Hudson Valley is distributed free to area restaurants, markets and specialty shops. The recipes are online at Busy Cook, the Poughkeepsie Journal’s food page.

Here is a sampling of the recipes you’ll find there, featuring the ones using black-eyed peas.

(Black-Eyed Peas and Arugula Salad is served at the Towne Crier Cafe in Pawling/Rachel Ellner photo)

Black-Eyed Peas and Arugula Salad

Makes 4 servings

1. 1 cup black-eyed peas
2. 5 scallions, sliced into thin rings
3. 1 handful of baby arugula
4. 1 red, yellow or orange bell pepper, sliced into 1-inch strips
5. 1/4 cup dill, chopped fine
6. 1 tablespoon extra virgin olive oil
7. Juice from 1/2 lemon
8. 1 clove garlic, crushed
9. Salt and pepper, to taste
10. 1/2 cup crumbled feta or goat cheese, optional
11. Crusty French baguette for serving

• Sort and wash the beans thoroughly; soak them overnight in cold water.
• Strain black-eyed peas and put them in a pot, cover with salted water and bring to a rapid boil. Reduce heat to medium and cook for approximately 20-30 minutes or until they are soft.
• Save about 4 tablespoons of the cooking water in a bowl and drain off the rest.
• Add the rest of the ingredients to the bowl; toss thoroughly. Serve while warm with baguette.

Adapted from chef Erich Panhofer, Towne Crier Café, Pawling, New York

Akra Beans

(Black-Eyed Pea Fritters)

Makes about 6 fritters

1. 1 cup black-eyed peas
2. Salt and pepper to taste
3. 1 tablespoon of finely chopped hot pepper, such as jalapeño, or bell pepper for a milder taste
4. 6 cups vegetable oil for frying

• Soak black-eyed peas in warm water for 30 minutes or until soft.
• Remove the black-eyed peas and skin by rubbing the peas between hands or using a grinding stone. Grind the peeled black-eyed peas until soft using mortar and pestle or grinding stone.
• Season ground batter with salt, black pepper and hot or red bell pepper.
• Heat a deep frying pot of oil. Drop spoonfuls of batter in hot oil and fry until golden brown. Allow to cool for 5 minutes and then they are ready to savor.

Made at Philipsburg Manor, Westchester County, New York, by Pam Nyambi

Black-Eyed Peas and Swiss Chard

Makes 6 servings

1. 10 ounces fresh, black-eyed peas
2. 1 medium jalapeño pepper (chopped)
3. 1/2 small onion (chopped)
4. 2 or 3 bacon slices (cut up)
5. Salt and pepper to taste
6. 2 quarts water

• Combine peas, pepper, onion and bacon in a 4-quart sauce pan.
• Add water to fill the pan.
• Add salt and pepper.
• Bring to a boil.
• Lower heat and simmer (at a low boil) until liquid is absorbed and peas are tender.
• If peas are still hard add more water as needed and continue cooking until peas are tender.

For the Rainbow Swiss Chard:

1. 2 shallots, peeled and sliced
2. 1 clove garlic, sliced
3. Yellow, pink, orange, red Swiss chard chopped into 2-inch pieces with stems
4. 1/4 cup dry white wine
5. Salt and pepper to taste

• Sauté shallots and garlic until golden brown on medium heat. Add chopped Swiss chard and begin to toss.
• Deglaze with white wine and cook until liquid has evaporated. Season with salt and pepper. Mix in the cooked peas and serve.

Recipe from chef Adam Strong, Flying Pig on Lexington, Westchester County, New York