Sometimes the obvious to me is not to someone else. I have had at least three requests asking how I make creamed peas. You see, I thought everybody did this. Now I am almost embarrassed to tell you what I do, because I think I invented this myself.
I really was not allowed in my mother's kitchen much, unless it was in the preparing of the food or the clean-up. Being a strong German, she simply did not want me to mess up her kitchen. Speaking to my friends that I grew up with, they share some of the same reflections.
But, I digress. Here is how I cream peas. Actually there are two ways. Barely cover the peas with enough water and simmer them gently until they are softened. Not too long. I then prepare in a cup some cream, half and half or milk and add enough cornstarch or flour to make a thickened slurry. When the peas are almost done, stir this slurry mixture into the peas and continue cooking until the peas are thickened nicely with a beautiful cream sauce. Of course, salt and pepper to taste. Cornstarch works best this way so that you don't have the raw flour taste.
The other way I do it is, again, simmer the peas in just enough water. In a separate pan, I make a roux of butter and flour and brown slightly. When the peas are done, I pour the water the peas have been cooking in, into the roux and stir the sauce. If it is too thick, since I am just going by guess and by golly, add some milk or cream which is a nice topper for the butter flavored roux.
There you go. Oh yes, I almost forgot. When my daughters were young, I often made a roux and added it to the liquid of a can of peas and then added the peas back in. This helps make the canned peas taste just a little better.
Now, this morning I have all my little soldiers in a row, so I am going to finish my apricot jam. I hope to tell you about it tomorrow.