Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 03:36:45 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Jenny G. sends us this true food funny:
My friend had tried for years to duplicate the biscuits that her
husband's mother had made, and of which he was very fond. She is an
excellent cook, and her biscuits were marvelous, but they never made
the mark as far as her hubby was concerned. In a hurry one morning
she presented him with a plate of canned biscuits (the kind from the
freezer section at the market)."Finally!" her husband exclaimed, "it
took you 15 years, but at last you made the kind mom always made!!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
South America, home to the wild potato, has many dishes involving
potatoes with different sauces. In Peru, papas a la huancaina is
considered my many to be the national dish. This recipe is from a bit
further north, but still in the "potatoes with sauce" family.
Papas Chorreadas - Colombian Potatoes with Tomato-Cheese Sauce
4 to 6 large potatoes
2 Tbs (30 ml) butter
1/2 cup (125 ml) finely chopped onion
1 clove garlic, finely chopped
1 scallion (spring onion), green and white
parts, finely chopped
1 cup (250 ml) chopped, peeled tomato
Salt and freshly ground pepper to taste
1/2 cup heavy cream
1 cup (250 ml) grated Monterey Jack,
Muenster, or other mild white cheese
Chopped parsley for garnish
Boil the potatoes in salted water until they are cooked through.
Drain, peel, and keep warm. Heat the butter in a saucepan over
moderate heat, and cook the onion and garlic until soft but not brown.
Add the scallion, tomatoes, salt, and pepper and cook for 5 minutes,
stirring occasionally. Add the cream and cheese and stir until the
cheese is melted. Pour the sauce over the potatoes and sprinkle with
chopped parsley. Serves 4 to 6.
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