| Perfecting the Pea | |
"There is nothing so innocent, so confiding in its expression, as the
small green face of the freshly shelled spring pea. Asparagus is pushing and
bossy, lettuce is loud and blowsy, radishes are gay and playful, but the little
green pea is so helpless and friendly that it makes really sensitive stomachs
suffer to see the way he is treated in the average home."
- William Wallace Irwin, former secretary of the U.S. Chamber of Commerce
While growing up (I’m only 20…I’m still growing up), I discovered that peas were among the hardest foods to hide off my plate. I mashed the little green dots with my fork and assumed that my mother actually believed I tried to eat them. Despite my efforts, she did not believe I tried. Worst of all, slipping my peas onto the floor for the dog didn’t work either, because he too refused to eat them. Fortunately, I have learned to enjoy the beautiful simplicity that is the pea.
Food historians express differing opinions on the exact homeland of peas, which are part of the legume family. The consensus is that peas could have originated in the region that spans from the Middle East across to Central Asia. Considering that most peas are a cool-weather crop, some historians believe their country of origin may have been northern India, Burma, or Northern Thailand. Because peas are legumes, they offer many of the nutritional benefits such as high protein, high fiber, and low fat.
My first step to making the perfect pea was a quick trip to the Co-op to purchase two bags of frozen English peas. Later this month we will be able to get fresh peas at the produce department, but for now frozen would have to suffice. My first recipe, English Peas Cooked with Lettuce Leaves, was simple, quick, and tasty. Although I must admit, I was bit hesitant about placing lettuce on the skillet. I had also assumed my little dish was healthy, until I added the 2 tablespoons of butter. Lettuce, peas, sugar, and butter—I felt like a rabbit with high cholesterol. Oh well. The peas absorbed the butter and seasoning perfectly, and being the crafty little woman that I am; I wrapped the peas in the lettuce leaves and ate it like a taco.
My second recipe, Creole English Peas and Onions, didn’t appear to be detrimental to my health but as we all know, things are not always as they appear. (I don’t know how I get myself into painful situations…but I always do. This has proven especially true in the kitchen). I had just finished adding my ½ teaspoon of Creole seasoning, when I mistakenly decided to blow the rest of the seasoning off of the spice’s lid. I somehow ended up blowing part of the spicy concoction directly into my eye. Surprisingly, I remember the stern lessons of my high school chemistry teacher Mrs. Pierce and immediately ripped out my contact and flushed my eye with cold water. Thankfully, my pride and not my eye, was the only thing permanently damaged.
Aside from my one mishap, the recipe went smoothly. Crock pots are truly a gift sent from the gods. It almost doesn’t get any easier than slapping a bunch of stuff into a pot for 3 ½ hours. The mixture was creamy, cheesy, and all in all delightful. Mission accomplished. I have learned to perfect the English Pea (or at least I’ve come very close).
English Peas Cooked with Lettuce Leaves
lettuce leaves, rinsed and left moist
1 package (10 ounces) petite English peas, partially thawed and broken up
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
Line a heavy skillet or Dutch oven with 3 to 4 large lettuce leaves. Add peas; sprinkle with sugar, salt and pepper. Dot with butter over the top of peas. Top with another lettuce leaf or two. Cover tightly and cook over medium low heat for 8 to 10 minutes (a little longer for fresh peas), or until peas are tender. Check and add small amounts of water if the peas are drying out. Lettuce may be chopped and served with peas, if desired.
Recipe serves 4.
Creole English Peas and Onions
16 ounces frozen English peas, thawed under cool water
2 tablespoons butter
3 tablespoons finely chopped onion
1/2 teaspoon Cajun or Creole seasoning
1 teaspoon flour
1/2 cup half and half
1/2 cup shredded mild or sharp Cheddar cheese
grating of nutmeg or dash of ground nutmeg
Place peas in crock pot with butter, onion, and seasoning. Cover and cook on low for 3 hours. Sprinkle peas with flour and stir gently. Add half-and-half (or use cream), cheese, and nutmeg. Cook another 30 to 45 minutes, stirring occasionally.
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