Monday, September 9, 2013
If you can get fresh, and I mean farm fresh not super-market fresh, Sweet Peas - buy all you can carry! And then use them within one or two days. The window of opportunity to get really fresh Sweet Peas in season is very small and they do not last long once they leave the farm. This recipe will shine if you can use fresh instead of frozen, but don’t let a shortage of fresh peas stop you from preparing it.
Potatoes and onions are a naturally perfect combination; they just fit together in so many dishes. Scalloped potatoes without onions would just be sliced potatoes in a white sauce. American Fries or Hash Browns without onions is, well... un-American! But rarely if ever do you come across the sweet, crunchy, spiciness of onions in mashed potatoes. Until now that is.
This recipe was inspired by a meal my mom would make quite regularly when I was growing up. When mom said she was making pork chops for dinner, this is what she meant. She would fry the pork chops in shortening and butter until they were really, really, really browned. (No one ever cooked pork to anything less than overdone back then!) Then she would stick them in a hot, hot oven to hold while she made the gravy.