Thursday, June 3, 2010

The Perfect Spring Meal

Hulling the peas.

New potatoes, new peas, bathed in a creamy white sauce with spring onions and slivers of succulent Easter ham.

Fresh strawberry pie. With cream. That refused to whip, but tasted divine nonetheless.

(Recipes are from More with Less and Simply in Season and I will gladly post them if you do so request.)


Deanna Beth said...

Do you use a regular pie crust for your strawberry pie or do you have a recipe (as I do) that is only for strawberry pie crust?

Margo said...

I use a shortbread crust. I use it for some other fruit pies too - mainly when I'm feeling too rushed or too lazy :)

Christian - Modobject@Home said...

You're post is making my mouth water! What a simple, fresh meal... and that pie -- swoon!

You've mentioned "white sauce" in several posts. I'm assuming this is a cream/butter based sauce and not a cheese sauce. I would love to know your recipe as well as what all you serve it with.

Margo said...

Christian, it's the classic white sauce: make a roux with 2 Tbs. butter, 2 Tbs. flour, add 1 c. milk and stir over low heat until thickened. In this recipe, the pot likker from the potatoes and peas is used as part of the liquid.

I don't think I use white sauces overly much - I'm not a real fan of making them! - and I look for recipes for mac n cheese and gratins that don't use white sauces for that reason.

I'll see if there's enough content/curiosity here to make a post out of it :)