Unicorn (Unicorn@Indenial.com)
Mon, 18 Oct 1999 08:36:40 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here is another genuine, 100% certified true food funny. This is from
faithful reader Marina.
This true food funny came from a co-worker friend of mine. Once when
her 3 children were small she took them to a restaurant. She allowed
them to order their meals directly from the waitress. When it was the
youngest's turn (4) he ordered his meal. His mother reminded him that
he had forgotten to use the "magic word". At once the little one
looked at the waitress and said "Oh yeah.......Abracadabra".
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I don't exactly know what to call this week's theme. As a rule I shy
away from the term "comfort food" because I'm not sure what it means,
and even if I did I bet everyone has their own definition, different
from mine. Maybe just "Plain, Old-Fashioned Cooking" best describes
this week's menu, but you can call it comfort food if you like.
I don't believe I have ever eaten a potato I didn't like. Add a
little sour cream and caviar, and this appetizer will get my attention
every time. Please don't feel obligated to use expensive caviar
unless you want to. The inexpensive whitefish and lumpfish varieties
will still put this dish in a league of its own.
Boiled Potatoes with Caviar
Small red or new potatoes, 2 to 4 per person
Salt and freshly ground pepper to taste
Sour cream
Caviar
Chopped fresh chives
Choose the smallest, most blemish-free potatoes you can. Boil until
tender in enough salted water to cover. Drain and allow to cool. Cut
each potato in half and place the cut side down on a tray or serving
platter. Using the point of a paring knife or a melon baller, scoop
out a small depression in the tops of the potato halves. Season with
salt and pepper, being careful not to over salt because the caviar is
salty. Spoon a small amount of sour cream into the depression and top
with a small amount of caviar. Finish with the chopped chives.
This archive was generated by hypermail 2.0b3 on Mon Oct 18 1999 - 09:00:02 EDT