Perfect Easter Veggie-Creamed Peas

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.

Creamed Peas
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

2 cups frozen peas
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.

Give Peas a Chance

I remember going to the farmer's market as a teenager, and thinking it was pretty awesome. I loved looking at all the fresh fruits and vegetables, honeys, candied nuts, and homemade jams. The market has changed a bit from what I remember, and not its not uncommon to see fresh pastas and ethnic foods being offered. Which I think is absolutely wonderful. If I see one it is really quite hard for me to keep driving. I just want to stop and see what they have. When visiting Seattle a little while ago, I visited theirs. Stunning. I adored it. I seriously considered moving there. Not only is there a fantastic farmer's market that has everything, and I mean everything (if you have never been it encompasses several blocks), but also there are coffee shops on every corner, the ocean is right there, and the weather is gorgeous!
I remember, though, when visiting a farmer's market a few years ago, when the realization hit me that the foodstuffs displayed there were not organic. Sure, they were local, but for some reason I had it in my mind that all of the purveyors at the farmer's market were only supplying local, organic items. I admit the whole idea lost some of its luster. I began to realize that my best bet for local and organic was growing it myself, unless I was willing to auction off the last of our furniture and put the kids up for sale. I love gardening, so that's not really an issue. The last few years I was able to get a good-sized garden going, and managed to eat only the vegetables produced therein for most of the summer (except for a few special items).

During this process, I discovered one of the most delicious vegetables to eat fresh are peas. They are amazing when you take them straight from the garden and toss them in some butter. Now, before you shut down and put the blinders up, think about the peas you have eaten. I have said it before and I will say it again, I am a firm believer that most people don't like certain veggies because they didn't like the way they were prepared as a child. Peas are another vegetable that gets a bad rap. I don't like canned peas, but frozen peas can be found  year round, for just a about a buck and a half, or less, and they are super quick and easy to prepare. I always have at least one bag in my freezer (they also double as quick ice packs) and reach for them when I am in a rush. We don't eat them that often, because I try to serve fresh vegetables for most meals, but they are definitely handy.
Peas are absolutely delicious with mint. If you have never had it you are probably thinking to yourself right now, "Are you sure?" I'm sure. Not a handful, just chiffonade a few leaves and toss them in at the end for a subtle flavor. Amazing. Most of us have an annoying spearmint plant taking over a portion of our back yard, you can always go that route, or just pick up a small bunch at the grocery store.
I start by sauteing some finely chopped shallots in butter until they are soft, if you don't have shallots, you can substitute another onion. Whey they are soft, throw in the peas, toss them around in the buttery, oniony sauce, sprinkle on some salt and fresh cracked pepper. Put a lid on for about 5 minutes, throw in the mint and toss it around again. Pretty easy. Pretty good.
Give peas a chance.

Spring peas
Serves 6

2 Tablespoons butter
1/2 a shallot, finely chopped
1 1-lb bag frozen peas
salt and pepper to taste
about 10 mint leaves, thinly sliced

Melt butter in a medium saucepan over medium heat. Saute shallot until translucent. Add peas. Toss to coat. Sprinkle with salt and pepper, and cover. Cook for about five minutes, or until peas are just warmed through. Add mint leaves and toss again. Serve immediately.

Chicken and Peas

I have to say, the weather has been quite strange. One day, it is so warm I think we skipped spring and hit summer, and the next it is chilly and raining! I'm  not complaining- I love the rain. I get this itch when the weather is overcast and it only goes away when I bake something. Today, in celebration of the dismal weather, I made some lovely orange-scented wedding cupcakes. I wanted to make banana bread, but I didn't quite have time. When the weather is like this I also love soups and stews and cassoulets and brewing a fresh pot of coffee at 2:30.
One dish that I really like on days like this I stumbled across in one of my favorite magazines. I often forget about it, then suddenly remember it when I see some lonely frozen peas in the freezer. Its a meal that comes together quickly, with a few ingredients, and gives you time to put together a salad and throw a dessert in the oven. Its perfect for days like this because it is homey, and comforting. It is simple and frank, a bit rustic in its own way. It was also an excuse to use my new dutch oven, even though I really didn't need it for this dish.
It takes about an hour, from start to finish, but a lot of that time it is just bubbling away on the stove, giving you time to sip your coffee and play tetris. Or whatever you do with your free time. I actually used the time to pipe obscene amounts of frosting onto my orange cupcakes.

This recipe calls for chicken thighs, which I suppose could be substituted for another part of a chicken, or pork or beef for that matter. I have been faithful to the thighs. With the skin on. Not what I usually do, but this dish turns out so good I don't want to change it. It also demands peas, which could be swapped for corn, or carrots, but I like peas. Especially in this dish. They are bright and sweet, and add something lovely to the chicken and rice.

An uncommon ingredient listed here is saffron. I happen to have some, so I always put it in. I read reviews by others that said they omitted it, and I suspect that would work out fine.

So, in essence, what I am telling you is feel free to experiment, to change things around, add what you like, and take away what you don't. The basic concept is delicious. But, I would try it this way first. You might decide to stick with it.

Chicken with Peas and Rice

serves 4

1 pound chicken thighs with skin and bone

2 tablespoons unsalted butter,

1 tablespoon olive oil

1 large onion, chopped

3 garlic cloves, minced

1 cup white rice

1 cup chicken broth

3/4 cup water

1/4 teaspoon crumbled saffron threads

1 Turkish or 1/2 California bay leaf

1 cup frozen peas (not thawed)

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. Remove from heat and stir in peas. Cover with the lid and let stand until all of liquid is absorbed, about 10 minutes. Discard bay leaf.