About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Monday, September 28, 2015

Lady Cream Peas

Lady Cream Peas with Turnips and a Butterflied Roast Chicken
I've been cooking peas all summer and blanching a good many to freeze as well.  I want to thank whoever invented the machine that shells these little gems making them so much easier to find in the farmers markets. I love any kind of fresh summer pea -crowder, blackeye, butter bean or field.  They are all a variety of the larger species know as cowpeas.  They are not a pea at all but really a bean that was brought to the New World from Africa in the 1600's. They grow well in the South as they are heat resistant and drought resistant.  I like their simplicity and nutritional value.  There aren't too many variations in preparation because you just don't want to mess them up.  Cooking them with a seasoned meat like bacon is fairly traditional but I like them just as well cooked in salted water, pepper, onion, butter and an herb.

First rinse and sort 1 lb peas.  Put them in enough water to cover them and bring to a boil.  As a white foam rises, skim the foam and impurities off with a spoon or strainer and discard.  Drain the peas and rinse with cold water.  They many be frozen at this point.  Return to the pot with fresh water and 1 tsp Kosher salt and 1/2 tsp. pepper.  Bring to a boil then reduce and simmer for 1 hour. Add 1/2 cup chopped onion and a small turnip (optional), peeled and diced.  Cover the last 15 minutes. Add a tablespoon of butter before serving hot. So fine!

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