Tuesday, July 24, 2012
harvest: creamed peas on toast
All I did here was shell peas (I had maybe 1.5 - 2 cups shelled), saute over medium heat in 1-2 Tbl. of butter, with salt and pepper to taste. I added a couple generous Tbl. of chopped marjoram (also from the garden) to give it a bit of depth and complexity, and as the peas started to cook through and soften, I smashed some of them with a fork. Just as the colour was turning from bright green to a slightly more muted/olive tone, I poured in maybe a quarter to a half-cup of half & half. I continued to saute until the liquid was almost entirely cooked off, then scooped the peas and sauce into a bowl, and we spooned it onto baguette slices.
Seriously, this was SO good! If you've still got peas (though I can't imagine anyone has still got peas coming on - suffice to say, the PacNW is still struggling to get up to 70 degrees Fahrenheit in the afternoon; I feel for all of you sweltering in 100-degree-heat!), or if you will have another round coming in the autumn, give this a go. Simple and delicious!