Potato Galette

2 medium-small red bliss potatoes (about 3/4 lb)
1 T olive oil
1/4 t crushed black peppercorns
1/4 t kosher salt

With a paring knife, remove the eyes and any blemishes from the potatoes. Use a manoline with a 1/8" julienne blade (or a grater) and julienne the potatoes. Place the potatoes in a bowl of cold water.

Heat the oil in a medium-sized non-stick skillet over medium heat (on my stove, it's 4.5 out of 10). Using a strainer, rinse and drain the potatoes, until no water is dripping from the strainer. Add the potatoes to the skillet, and use a spatula to coat the potatoes with the olive oil. Spread the potatoes across the bottom of the skillet, sprinkle with the potatoes with salt and pepper, and fry for 8 - 10 minutes.

Turn the potatoes and flatten them firmly with the spatula into a cake. Fry for another 8 - 10 minutes.

Carefully turn the potato cake, and fry for another 5 - 8 minutes.

You can add 2 T chopped onion or a couple of cloves thinly sliced garlic. Add the onion or garlic just before turning the potatoes the first time. Garnish the galette with chopped parsley. Serve with sour cream, or capers. Ketchup?

Marinated Asparagus

l lb asparagus stalks
1/3 c olive oil
3 large cloves garlic, thinly sliced
cracked pepper
1/2 t dried basil
1/2 lemon, juiced

Steam asparagus for five minutes, then plunge into a pan of cold water. Arrange the asparagus in a single layer in a dish (a 13 x 9" cake pan works well). Cover and refrigerate the asparagus.

Heat the olive oil in a small skillet over medium low heat. Add the garlic to the oil, stirring the mixture to coat the garlic, and separate all of the garlic slices. Fry the garlic until it is a deep golden brown, about 5 minutes. Remove the skillet from the heat. Crush the oregano and add it to the oil and garlic. Cool the mixture completely.

Pour the oil-garlic mixture over the asparagus. Cover the asparagus and refrigerate at least twelve hours.

To serve, arrange the asparagus and garlic on serving plates and drizzle with lemon juice.