|Fresh Ontario Field Peas|
|Sweet, sweet green gold.|
|Shelling the peas.|
Okay, I substituted butter for the olive oil. Everything is better with butter.
Throw some butter in a pan, let it melt. Throw in your peas, and squeeze half a lemon over top. Season with sea salt and freshly ground pepper. Eat immediately and wonder why you didn't purchase more. Then remember how long you spent shelling those peas. Reminisce over the good old days when you were actually eating the peas.
|Okay, it didn't look pretty, but let's not just rely on looks!|
Put butter in a skillet [about 2 tbsp], and let melt. Shred three potatoes (I was too lazy to peel them) and turn into the aforementioned skillet, pressing down to create an even cake. Nestle 4 unpeeled cloves of garlic in there and season the whole thing generously with salt and pepper. Let cook over low heat for 20 minutes, until a gold crust forms. Gradually and gently, loosen the potato cake from the bottom of the pan using a metal spatula. Now comes the fun part!
|Nestled garlic in the shredded potato.|
Place a heat proof dish on top of the skillet and flip the cake out onto the dish. Now melt some more butter in the skillet and slide the cake back in so the other side gets a chance to brown. Season to taste with more salt and pepper.
I flipped the whole thing another two times, just to make sure everything was crisp. See?
|Note the beautiful soft garlic and gorgeous huge flakes of salt.|