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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On Mon, 21 Jan 2008 10:28:54 -0800, sf wrote:

>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

See!!!!!!!!!!! We will get you cooking southern before you know
it!!!!

Christine, who was just interested in posting this essay about the
glory of southern food and hoping that folks would focus on that.

On Mon, 21 Jan 2008 11:31:42 -0700, Christine Dabney
> wrote:

>Christine, who was just interested in posting this essay about the
>glory of southern food and hoping that folks would focus on that.

Focus? Whazzat? You should know me better than that by this time.
Give me something with lots of interesting (to me) links and I'm off!



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On Mon, 21 Jan 2008 11:38:19 -0800, sf wrote:

>On Mon, 21 Jan 2008 11:31:42 -0700, Christine Dabney
> wrote:
>
>>Christine, who was just interested in posting this essay about the
>>glory of southern food and hoping that folks would focus on that.
>
>Focus? Whazzat? You should know me better than that by this time.
>Give me something with lots of interesting (to me) links and I'm off!
>
>

Well, at least your's was food related!!

You gonna try some southern food now? I will bring my southern
cookbooks with me, and indoctrinate you into Southern cuisine, if I
get there.
Alta Bates is out, but I have just been submitted to O'Connor hospital
in San Jose. Ranger says that is close to where he lives..and I have
promised to bring him NM green chiles if I get there.

Christine

On Mon, 21 Jan 2008 12:43:00 -0700, Christine Dabney
> wrote:

>You gonna try some southern food now? I will bring my southern
>cookbooks with me, and indoctrinate you into Southern cuisine, if I
>get there.

Have you read any of Ronni Lundy's Southern cookbooks? I think you
would enjoy them.

Tara

On Mon, 21 Jan 2008 15:38:11 -0500, Tara >
wrote:

>On Mon, 21 Jan 2008 12:43:00 -0700, Christine Dabney
> wrote:
>
>>You gonna try some southern food now? I will bring my southern
>>cookbooks with me, and indoctrinate you into Southern cuisine, if I
>>get there.
>
>Have you read any of Ronni Lundy's Southern cookbooks? I think you
>would enjoy them.
>
>Tara

Yes, I have those. I like them very, very much.

I have books by Damon Lee Fowler, by James Villas, by Bill Neal, by
the Lee Brothers, and I forget who else. Oh, and Edna Lewis. LOL.
The first book I got of hers was The Taste of Country Cooking, and I
then proceeded to collect all of her books over the years.

My collection of books on Southern food encompass 1 1/2 bookshelves,
and I still collect more. Even though I grew up in Virginia and know
a lot of what Edna Lewis talks about, I still want to and can learn
more about the regional cooking of the South. It is my heritage, and
I am proud of it. This essay of Edna Lewis speaks to me about the
wonder of southern food, and the culture from which it came.

Yes some of the southern food that has emerged is awful and not really
a good representation of how good it can be. Paula Deen is an example
of this, to my mind. When I compare the food/cooking of Paula Deen
and that of Edna Lewis, there is just no comparison. Edna Lewis and
her expression of Southern food is miles beyond Paula Deen, at least
to me.

Christine

"Christine Dabney" > wrote
>
> Yes, I have those. I like them very, very much.
>
> I have books by Damon Lee Fowler, by James Villas, by Bill Neal, by
> the Lee Brothers, and I forget who else. Oh, and Edna Lewis. LOL.
> The first book I got of hers was The Taste of Country Cooking, and I
> then proceeded to collect all of her books over the years.
>
> My collection of books on Southern food encompass 1 1/2 bookshelves,
> and I still collect more. Even though I grew up in Virginia and know
> a lot of what Edna Lewis talks about, I still want to and can learn
> more about the regional cooking of the South. It is my heritage, and
> I am proud of it. This essay of Edna Lewis speaks to me about the
> wonder of southern food, and the culture from which it came.
>
> Yes some of the southern food that has emerged is awful and not really
> a good representation of how good it can be. Paula Deen is an example
> of this, to my mind. When I compare the food/cooking of Paula Deen
> and that of Edna Lewis, there is just no comparison. Edna Lewis and
> her expression of Southern food is miles beyond Paula Deen, at least
> to me.
>

Do you have Mama Dip's books among your collection?

On Mon, 21 Jan 2008 13:47:36 -0700, Christine Dabney
> wrote:

>I have books by Damon Lee Fowler, by James Villas, by Bill Neal, by
>the Lee Brothers, and I forget who else. Oh, and Edna Lewis. LOL.
>The first book I got of hers was The Taste of Country Cooking, and I
>then proceeded to collect all of her books over the years

I afraid to play "Stump the Band" in this category with you. I bet
you have already read or own anything I might mention, but -- just in
case or at least for everyone else's benefit -- I wanted to mention a
few favorites that are somewhat less known.

The Cornbread Nation anthologies of Southern food writing are
brilliant and moving. There are three so far:
http://www.southernfoodways.com/cornbread_nation.shtml

The Foxfire Book of Appalachian Cookery is wonderful. It's very
educational.

How to Cook a Pig & Other Back-To-The-Farm Recipes : An
Autobiographical Cookbook by Betty Talmadge (former First Lady of
Georgia) is a hoot and it is interesting to hear stories from a lady
in the ham business in the 1960's.

Cross Creek Cookery by Marjorie Kinnan Rawlings is just as lovely as
it should be.

Tara

On Mon, 21 Jan 2008 12:43:00 -0700, Christine Dabney
> wrote:

>You gonna try some southern food now?

I don't recall saying I wouldn't. I think all of rfc knows I have
tried and loved fried okra (cornmeal coating).

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On Mon, 21 Jan 2008 13:34:09 -0800, sf wrote:

>On Mon, 21 Jan 2008 12:43:00 -0700, Christine Dabney
> wrote:
>
>>You gonna try some southern food now?
>
>I don't recall saying I wouldn't. I think all of rfc knows I have
>tried and loved fried okra (cornmeal coating).

Yeah, but there is so much more!!!

Christine, thinking of spoonbread for some reason....

On Mon, 21 Jan 2008 14:37:19 -0700, Christine Dabney
> wrote:

>On Mon, 21 Jan 2008 13:34:09 -0800, sf wrote:
>
>>On Mon, 21 Jan 2008 12:43:00 -0700, Christine Dabney
> wrote:
>>
>>>You gonna try some southern food now?
>>
>>I don't recall saying I wouldn't. I think all of rfc knows I have
>>tried and loved fried okra (cornmeal coating).
>
>Yeah, but there is so much more!!!
>
>Christine, thinking of spoonbread for some reason....

You make it, I'll try it. Just don't make "greens". I've tried them
and I still don't like them.

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