Field Pea Succotash over Ham Biscuits

By LRay

THe Local Palate, August/September, page 73.

Fresh field peas are interchangeable in recipes, but this dish is most special when made with the peerless variety known as Lady Peas or Lady Cream Peas. Most peas turn dark and soften when cooked, but these tiny, pale, tender peas stay creamy white and toothsome when cooked. Every time you come across Lady Peas for sale, buy all you can. A touch of crème fraîche and fragrant basil bathe the vegetables in a little sauce, making this succotash akin to vegetable gravy or delicate stew. When spooned over split piping-hot biscuits and shards of crisp pleasantly salty ham, this becomes an entrée.

Recipe by Sheri Castle

Photo by Jennifer Hitchcock

Ingredients

• hot biscuits, for serving

Preparation

Step 1

Directions

1. Preheat the oven to 450 degrees. Line a baking sheet with nonstick aluminum foil or regular aluminum foil misted with nonstick spray. Arrange the ham slices in a single layer. Roast until the ham begins to brown, about 5 minutes. Let cool on the pan. The ham will continue to crisp at it cools.

2. Melt the butter in a large skillet over medium-high heat. When the foam subsides, add the onion and a pinch of salt. Cook, stirring often, until they begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

3. Stir in the okra, corn, and peas. Reduce the heat to medium low, cover, and cook without stirring for 10 minutes. (Letting the okra cook for a while before stirring reduces the stringiness from its juices.) Continue cooking, stirring occasionally, until the vegetables are tender, about 5 minutes more.

4. Stir in the basil and enough crème fraîche to make a little sauce. Season generously with salt and pepper and a wee pinch of cayenne. Keep warm over low heat while the biscuits bake.

5. To serve, split the biscuits and place on serving plates. Top each biscuit half with a piece of ham. Spoon the warm succotash over the top and serve at once.

Directions

1. Preheat the oven to 450 degrees. Line a baking sheet with nonstick aluminum foil or regular aluminum foil misted with nonstick spray. Arrange the ham slices in a single layer. Roast until the ham begins to brown, about 5 minutes. Let cool on the pan. The ham will continue to crisp at it cools.

2. Melt the butter in a large skillet over medium-high heat. When the foam subsides, add the onion and a pinch of salt. Cook, stirring often, until they begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

3. Stir in the okra, corn, and peas. Reduce the heat to medium low, cover, and cook without stirring for 10 minutes. (Letting the okra cook for a while before stirring reduces the stringiness from its juices.) Continue cooking, stirring occasionally, until the vegetables are tender, about 5 minutes more.

4. Stir in the basil and enough crème fraîche to make a little sauce. Season generously with salt and pepper and a wee pinch of cayenne. Keep warm over low heat while the biscuits bake.

5. To serve, split the biscuits and place on serving plates. Top each biscuit half with a piece of ham. Spoon the warm succotash over the top and serve at once.