Is it bad that I’m already thinking about Thanksgiving? Thanksgiving is “my” family holiday — which means it’s my turn to have the whole fam over. So, I’m always on the lookout of Thanksgiving dinner contenders. I came across this recipe for Au Gratin Sweet Peas in the pile. It was waaaay down on the bottom. Probably because I printed it out in 2000! This was back when Emeril Lagasse was the big star Food Network. Pre Rachel. Pre Paula. Pre (dare I say it…) Ina.
My mom makes the best creamy peas. You know, the ones with the little pearl onions in a cream sauce. Soooo good! I was curious to see if Emeril’s recipe was as good.
Au Gratin Sweet Peas
Compliments of It’s a Keeper
Adapted from Emeril Lagasse
1 teaspoon plus 2 tablespoons butter
1 cup minced onions
Freshly ground white pepper
2 tablespoons all-purpose flour
2 cups whole milk
4 cups sweet green peas, blanched
1/2 cup fine dried bread crumbs
1 tsp season salt
4 ounces sharp cheddar cheese, grated
Preheat the oven to 400 degrees F. Grease an 8 cup oval gratin dish with 1 teaspoon of the butter.
In a large saute pan, over medium heat, melt the remaining 2 tablespoons of the butter Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the flour and cook for 1 minute, stirring constantly. Stir in the milk and bring to a simmer. Cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Add the peas and mix thoroughly.
Pour into the prepared pan. Season the bread crumbs with Essence. Sprinkle the bread crumb mixture over the peas. Top with the grated cheese.
Place in the oven and cook until the peas are bubbly and the top is golden, about 10 to 12 minutes.
Is It a Keeper?
Well, Mom, if you’re reading this, there’s no reason to worry. Emeril Lagasse’s recipe could not hold a candle to yours! This recipe was pretty unimpressive. It was goopy, not creamy. It wasn’t appealing to look at (although, looking at this picture I realized I probably should have used white cheddar). We managed to eat it for dinner, but I ended up tossing what was left. I knew we wouldn’t be eating it. So now, I’m wondering…why have I toted this recipe around for ELEVEN YEARS?!?!
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