"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creamed New Potatoes and New Peas, by Audrey Breid, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Put potatoes and peas in saucepan, add a small amount of water and cook. It doesn't take long for them to get almost done. Add milk or half and half to just cover them and bring up to boiling. Add a roux of butter and flour to thicken. If too thick, just add a little more milk.
This dish was worth having a garden for. I'm just guessing at the amounts as I just gathered what was available and how many were eating and guessed at how much to make.
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