Bonus recipe: Spring peas
Here is a bonus recipe from Cook's Corner.
This method of cooking peas is ideal. You don't need cooking liquid, for the lettuce supplies moisture and gently steams the peas to perfection.
1 head iceberg lettuce (about 1 lb 6 ounces)
3 Tbsp butter or margarine
4 pounds fresh peas (4 C unshelled) or two 10-ounce pkgs frozen peas
1 Tbsp sugar
1 tsp chervil or fines herbs
½ tsp thyme
2 chicken bouillon cubes, crumbled
½ tsp salt
1 bunch green onions, sliced (about ½ C)
Cut lettuce into thin slices, approximately one inch long; do not shred. Melt butter in a medium saucepan. Cover with a layer of lettuce. If using frozen peas, separate frozen peas with hands and sprinkle one package over lettuce. In a small bowl, mix sugar, herbs, chicken bouillon cubes, salt and FRESHLY GROUND pepper. Sprinkle half the seasoning mixture over peas and top with a layer of green onions. Continue with another layer of lettuce, peas, seasonings.
Before serving, cook over moderately high heat for seven to 10 minutes, stirring occasionally to distribute heat. Drain excess liquid, if necessary, and serve immediately.
It is a delightfully spring-like vegetable to serve in the dead of winter, I think! Keep this in mind if you are able to get fresh peas during this season and remember it for the cold months. Enjoy. LW
Cook's Corner is featured in the Stigler News-Sentinel each week.