On Mon, 21 Jan 2008 02:33:57 -0700, Christine Dabney
> wrote:

>Heya folks,
>
>I am up late at night again, reading food blogs. And I just found
>this essay...
>
>This is an undiscovered til now essay by the late great Edna
>Lewis...sent to Gourmet Magazine and just published. This really
>resonates with me, and I post the link here for all you other
>southerners and would-be southerners...
>
>http://www.gourmet.com/magazine/2000...southern_lewis
>
Oooo! I found a way to use an herb I love, but only knew one way to
use. Chervil!

Green Peas in Cream
Serves 4 to 6

o Active Time: 35 min
o Start to Finish: 45 min

"Green peas were considered a great delicacy," says Edna Lewis in The
Taste of Country Cooking. "If our peas ripened first, they were
shared with the neighbors and vice versa." Since garden-fresh peas
have become practically impossible to find, we rely on frozen peas for
this classic combination. Serve it, as Miss Lewis would, with
skillet-cooked chicken and biscuits on an evening in late spring.

January 2008

3 cups fresh peas, (shelled from 3 to 6 pounds peas in pods)
or thawed frozen peas (1 pound)
2 tablespoons sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon finely chopped chervil, chives, or mint

Bring a large heavy saucepan of salted water (4 teaspoons salt for 2
quarts water) to a rolling boil, and then slowly add peas so water
maintains a boil. Stir in sugar and cook peas, uncovered, until
tender, 5 to 12 minutes, depending on size of peas.

Drain peas in a colander.

Boil cream in saucepan until reduced by half, 2 to 3 minutes. Add
butter, peas, 1/4 teaspoon pepper, and salt to taste and cook over
medium heat, stirring, until butter is melted and peas are warmed
through. Stir in chervil.



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