Michael "Dog3" Lonergan wrote:
> Today is Steven's birthday and I'm at a loss as to what to fix him. He has
> already left for work and has a horrendous schedule. I don't expect him
> home until 10pm or later. I want to fix him something nice but I'll have
> to take it to him. It's about 20 minutes from here to Barnes Hospital.
> There are plenty of options for warming the food back up at his workplace.
> My mind is blank this morning. Any ideas on what I can fix him? He is
> pretty much a meat and potatoes guy.

Geeze, not even a hint or what you have handy, or things he definitely
won't suck down...

Roast whole chicken is easy and and most people like it, meat loaf is
great too... with creamed peas and pearl onions is tasty, attractive,
and supplies the gravy.


CREAMED NEW POTATOES, PEAS AND PEARL ONIONS

Neither peas nor potatoes are indigenous to North America. Peas were
introduced in the seventeenth century and flourished over time. While
sweet potatoes were popular with the settlers, white potatoes took
getting used to; they had to cross the Atlantic twice (from South
America to Europe, then from Ireland to the colonies) before they were
widely grown.


2 pounds small red-skinned potatoes
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 1/4 cups whole milk
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
1 16-ounce package frozen petite peas, thawed, drained
1 10-ounce package frozen petite whole onions, thawed, drained

Cook potatoes in pot of boiling salted water until just tender, about
20 minutes. Drain and cool. Cut potatoes in half.

Melt butter in heavy large saucepan over low heat. Add flour; whisk
until mixture bubbles and thickens (do not brown), about 3 minutes.
Gradually whisk in milk. Bring to simmer, whisking often (sauce will be
thick). Simmer until very thick, stirring often, about 10 minutes. Mix
in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can
be made 1 day ahead. Cover; chill. Bring to simmer before continuing,
stirring often.) Mix peas and onions into sauce. Cook over medium-low
heat until vegetables are heated through, stirring often, about 8
minutes.

Serves 8.

Bon Appétit
November 1996
---

Sheldon