fresh shelled peas

"Charlene Charette" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On impulse I bought a pound of fresh shelled peas. Any suggestions for
cooking them? I'm thinking maybe a pureed soup, but is that the best use
for them?

--Charlene

--

My fav. food.
Lightly steem them, add a bit of salt and butter and feast. 🙂 Simple is so
much better w/ fresh peas.

In article <[email hidden]>,

Charlene Charette said:

On impulse I bought a pound of fresh shelled peas. Any suggestions for
cooking them? I'm thinking maybe a pureed soup, but is that the best
use for them?

--Charlene

They sound delicious.
Personally, I'd just steam them and serve them with a little butter and
fresh ground pepper.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Charlene Charette said:

On impulse I bought a pound of fresh shelled peas. Any suggestions for
cooking them? I'm thinking maybe a pureed soup, but is that the best
use for them?

--Charlene

Steam or blanch till almost done, then finish with a saute of butter and
garlic.

Some people like a squeeze of lemon juice in the butter and let reduce a
bit.
--
JL

Wow! It's amazing how quickly you get responses on this group.
Steaming seems to be the way to go. I like peas, but I don't think I've
ever had them fresh. Looking forward to them!

Thanks all,
--Charlene

--
Football is not a contact sport. It's a collision sport. Dancing is a
contact sport. -- Duffy Daugherty

email perronnellec at earthlink . net

--
Posted via a free Usenet account from http://www.teranews.com

Charlene Charette said:

Wow! It's amazing how quickly you get responses on this group.
Steaming seems to be the way to go. I like peas, but I don't think I've
ever had them fresh. Looking forward to them!

Not so fast, there are other ways to go. One of the old Julia Child
books had a method I quite liked. Put some butter, a little chicken
broth, salt and pepper to taste and several leaves of coarsely chopped
iceberg lettuce in a saucepan along with the shelled peas. Simmer
until done. The lettuce will have disappeared. Flavor has an
unidentifiable "extra something." -aem

aem said:

Charlene Charette said:

Wow! It's amazing how quickly you get responses on this group.
Steaming seems to be the way to go. I like peas, but I don't think I've
ever had them fresh. Looking forward to them!

Not so fast, there are other ways to go. One of the old Julia Child
books had a method I quite liked. Put some butter, a little chicken
broth, salt and pepper to taste and several leaves of coarsely chopped
iceberg lettuce in a saucepan along with the shelled peas. Simmer
until done. The lettuce will have disappeared. Flavor has an
unidentifiable "extra something." -aem

Peas cooked as above and added to a white sauce, creamed peas is a
favourite of mine.
--
JL

Joseph Littleshoes said:

Peas cooked as above and added to a white sauce,
creamed peas is a favourite of mine.

Ah, yes. Whirled peas.

I'm envisioning it right now! :-)

Joseph Littleshoes <[email hidden]> wrote in news:a4700$46f2ecd6$4396fe4c
[email hidden]:

Quoted message said:

aem said:

Charlene Charette said:

Wow! It's amazing how quickly you get responses on this group.
Steaming seems to be the way to go. I like peas, but I don't think I've
ever had them fresh. Looking forward to them!

Not so fast, there are other ways to go. One of the old Julia Child
books had a method I quite liked. Put some butter, a little chicken
broth, salt and pepper to taste and several leaves of coarsely chopped
iceberg lettuce in a saucepan along with the shelled peas. Simmer
until done. The lettuce will have disappeared. Flavor has an
unidentifiable "extra something." -aem

Peas cooked as above and added to a white sauce, creamed peas is a
favourite of mine.
--
JL

Nobody mentioned coohing them with baby pearl onions, which is a shame.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Joseph Littleshoes <[email hidden]> wrote in
news:a4700$46f2ecd6$4396fe4c
[email hidden]:

Quoted message said:

aem said:

On Sep 20, 1:51 pm, Charlene Charette <[email hidden]> wrote:

>Wow! It's amazing how quickly you get responses on this group.
>Steaming seems to be the way to go. I like peas, but I don't think I've
>ever had them fresh. Looking forward to them!
>

Not so fast, there are other ways to go. One of the old Julia Child
books had a method I quite liked. Put some butter, a little chicken
broth, salt and pepper to taste and several leaves of coarsely chopped
iceberg lettuce in a saucepan along with the shelled peas. Simmer
until done. The lettuce will have disappeared. Flavor has an
unidentifiable "extra something." -aem

Peas cooked as above and added to a white sauce, creamed peas is a
favourite of mine.
--
JL

Nobody mentioned coohing them with baby pearl onions, which is a shame.

And fresh salmon.......... e.

Charlene Charette said:

On impulse I bought a pound of fresh shelled peas. Any suggestions for
cooking them? I'm thinking maybe a pureed soup, but is that the best
use for them?

Just boil them until the soften. It takes a little longer than most
vegetables.

I have never seen fresh shelled peas for sale. I buy them occasionally in
the pod, and only occasionally. It is a considerable amount of work to
shuck peas and by the time you shuck a 1 qt. basket, which usually runs
about $3 around here, you have enough for two small servings. If they were
so danged delicious I would not bother.

Quoted message said:

Quoted message said:

Quoted message said:

Not so fast, there are other ways to go. One of the old Julia Child
books had a method I quite liked. Put some butter, a little chicken
broth, salt and pepper to taste and several leaves of coarsely chopped
iceberg lettuce in a saucepan along with the shelled peas. Simmer
until done. The lettuce will have disappeared. Flavor has an
unidentifiable "extra something." -aem

Peas cooked as above and added to a white sauce, creamed peas is a
favourite of mine.
--
JL

Nobody mentioned coohing them with baby pearl onions, which is a shame.

How about with some sauteed mushrooms.

--
Queenie

*** Be the change you wish to see in the world ***

MayQueen <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

> Not so fast, there are other ways to go. One of the old Julia Child
> books had a method I quite liked. Put some butter, a little chicken
> broth, salt and pepper to taste and several leaves of coarsely

chopped

Quoted message said:

Quoted message said:

Quoted message said:

> iceberg lettuce in a saucepan along with the shelled peas. Simmer
> until done. The lettuce will have disappeared. Flavor has an
> unidentifiable "extra something." -aem
>
Peas cooked as above and added to a white sauce, creamed peas is a
favourite of mine.
--
JL

Nobody mentioned coohing them with baby pearl onions, which is a

shame.

Quoted message said:

Quoted message said:

How about with some sauteed mushrooms.

mint ... fresh mint.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Knit Chic said:

"Charlene Charette" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On impulse I bought a pound of fresh shelled peas. Any suggestions for
cooking them? I'm thinking maybe a pureed soup, but is that the best use
for them?

--Charlene

--

My fav. food.
Lightly steem them, add a bit of salt and butter and feast. 🙂 Simple is so
much better w/ fresh peas.

Agreed. If they are small and tender, anything else is overkill and if
you make soup, you might as well use frozen peas.

I like fresh peas blanched for a minute and served over a green salad.
they are even better then crumbled bacon. (Wait! Did I really say that?)

;-)
gloria p

One of the old Julia Child

Quoted message said:

Quoted message said:

Quoted message said:

books had a method I quite liked. Put some butter, a little chicken
broth, salt and pepper to taste and several leaves of coarsely chopped
iceberg lettuce in a saucepan along with the shelled peas. Simmer
until done. The lettuce will have disappeared. Flavor has an
unidentifiable "extra something." -aem

This recipe is called "French peas."
http://www.culturekiosque.com/chef/recipe-tips/rhepeas.htm

Dee Dee

Dave Smith said:

Charlene Charette said:

On impulse I bought a pound of fresh shelled peas. Any suggestions for
cooking them? I'm thinking maybe a pureed soup, but is that the best
use for them?

Just boil them until the soften. It takes a little longer than most
vegetables.

I have never seen fresh shelled peas for sale. I buy them occasionally in
the pod, and only occasionally. It is a considerable amount of work to
shuck peas and by the time you shuck a 1 qt. basket, which usually runs
about $3 around here, you have enough for two small servings. If they were
so danged delicious I would not bother.

Freshly shelled peas, .99 cents per pound in Oakland ca. Chinatown.
--
JL

Puester said:

Knit Chic said:

"Charlene Charette" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On impulse I bought a pound of fresh shelled peas. Any suggestions
for cooking them? I'm thinking maybe a pureed soup, but is that
the best use for them?

--Charlene

--

My fav. food.
Lightly steem them, add a bit of salt and butter and feast. 🙂
Simple is so much better w/ fresh peas.

Agreed. If they are small and tender, anything else is overkill and
if you make soup, you might as well use frozen peas.

I like fresh peas blanched for a minute and served over a green salad.
they are even better then crumbled bacon. (Wait! Did I really say
that?)

LOL, I'll take both peas AND bacon on my salad, please. :~)

kili

MayQueen said:

Quoted message said:

Quoted message said:

> Not so fast, there are other ways to go. One of the old Julia
> Child books had a method I quite liked. Put some butter, a little
> chicken broth, salt and pepper to taste and several leaves of
> coarsely chopped iceberg lettuce in a saucepan along with the
> shelled peas. Simmer until done. The lettuce will have
> disappeared. Flavor has an unidentifiable "extra something." -aem
Peas cooked as above and added to a white sauce, creamed peas is a
favourite of mine.
--
JL

Nobody mentioned coohing them with baby pearl onions, which is a
shame.

How about with some sauteed mushrooms.

And some bacon.........

kili

kilikini said...

Quoted message said:

Puester said:

Knit Chic said:

"Charlene Charette" <[email hidden]> wrote in message
news:[email hidden]...
> On impulse I bought a pound of fresh shelled peas. Any suggestions
> for cooking them? I'm thinking maybe a pureed soup, but is that
> the best use for them?
>
> --Charlene
>
> --

My fav. food.
Lightly steem them, add a bit of salt and butter and feast. 🙂
Simple is so much better w/ fresh peas.

Agreed. If they are small and tender, anything else is overkill and
if you make soup, you might as well use frozen peas.

I like fresh peas blanched for a minute and served over a green salad.
they are even better then crumbled bacon. (Wait! Did I really say
that?)

LOL, I'll take both peas AND bacon on my salad, please. :~)

kili

Peas in salad? They all end up on the bottom of the salad. I'd include snap
or snow peas for salad.

Fresh peas do well added to mashed potatoes. Lathered up with butter so you
can get a forkful of two veggies in one fell swoop. Then, stab a piece of
steak onto the end and you've got a three course meal in every bite.

Andy

Andy commented:

Quoted message said:

Peas in salad? They all end up on the bottom of the salad. I'd include
snap or snow peas for salad.

Reminds me of a salad I had some years ago: It was a spinach salad with
toasted hazelnuts. How are you supposed to eat toasted hazelnuts with a
three-tined salad fork?

Bob