There’s nothing fancy or brilliant about this recipe, but when I saw it listed on the “quick sides” page of America’s Test Kitchen Quick Family Cookbook I immediately knew I wanted it. And I wanted to eat it alongside some baked mac and cheese.

It was the perfect combination. Something about the rich, crusty, cheesy bites of macaroni interspersed with those tasty sweet peas swimming in a buttery pool just hit the comfort food buttons of my being. It may not have been the most calorie-conscious meal of my life, but who’s counting?

Certainly not I.

With the Christmas chocolate and candy finally gone, I need something to take the place of all those excess fat calories that suddenly went missing from my diet . . . right?

Anyway, I feel like this is the type of side that probably everyone makes already, except for me. I may be late to the game with frozen peas, but better late than never.

Ingredients

(Serves 3-4)

1 lb frozen peas
2 TBS butter (unsalted)
1 large shallot, minced
2 tsp sugar
¼ tsp salt
1 baby

1.  Melt the butter in a 12’’ skillet over medium high heat.

2. Add the minced shallot to the pan along with the salt and sugar, and cook for about 3 minutes, until softened.

3. Add frozen peas to the skillet and cook for 2-3 minutes, until heated through. Taste and re-season if needed.

4. Obtain baby from the baby store.

Any baby will do.

Who . . . me?

Yes. Sorry Alice–you’re the only baby we’ve got.

5. Kiss baby on cheek.

6. Kiss that baby again.

7. Again, again I tell you!

8. In fact, continue to kiss baby until baby squawks.

9. Temporarily relent from the kissing and serve peas hot.

At this point the baby may still be processing what the heck just happened.

What was with all that kissing, people? I thought we were making peas!

Hey, don’t blame me! I was just following America’s Test Kitchen’s instructions. I don’t question the masters at work. And neither should you.

So make those peas! And kiss a baby while you’re at it

Click here for printer-friendly version: Buttery Peas with Shallots