I have seen recipes for creamed spinach, and creamed corn, even creamed leeks. I have not, however, run across a recipe for creamed peas. I am sure they are out there, and I am sure they are delicious, but as a last farewell the the heavy, cream-laden recipes of winter, I wanted one more good-bye. Easter is that last farewell. We introduce the fresh flavors of spring while indulging in roasts, au gratin potatoes and lavish desserts one last time. After that we begin to think about the fact that soon it will be appropriate weather for tank tops, but unfortunately our arms are not quite ready for that. And so lighter foods are presented, flavored with fresh herbs and citrus instead of bacon and butter.
THIS IS YOUR LAST CHANCE. So make these peas. They are enrobed in a creamy, bacon, shallot sauce, and topped with grated cheddar cheese they will make your mouth happy.
3 slices bacon, cooked
reserved bacon grease, plus enough butter to equal 3 Tablespoons
1/2 shallot, thinly sliced
3 Tablespoons flour
2 cups warm milk
1 teaspoon salt
1/2 teaspoon pepper
cheddar cheese (optional)
Chop the bacon and set aside. Heat the bacon grease, butter (if needed), and shallots in a medium saucepan over medium heat. Cook until the shallots are soft, about 4 or 5 minutes. Add the flour and whisk to incorporate. Cook about one minute. Add the warm milk, whisking constantly. Add the salt, pepper, and frozen peas. Continue to cook, covered, until sauce thickens, about 4 minutes. Check seasoning and adjust as necessary. Just before serving top with reserved bacon and cheddar cheese.
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My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home