OK, a little repeat on the peas

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.