Subject: Basque Potatoes
From: Unicorn (unicorn@indenial.com)
Date: Wed Aug 30 2000 - 07:18:23 EDT
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F O O D F U N N Y
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Reader Tony Pitman of Brisbane, Australia writes "I used to do some
standup at Crazies Comedy Box in Brisbane, Australia, and this gag
often worked a treat."
I went to McDonald's the other day, a little bit hungry. Not hungry
enough for a whole meal, just a burger. Nothing else, just the
burger. I went to the counter and asked the girl, "Can a have a
burger, please? Nothing else - just the burger?" She smiled and
said, "Of course sir ... " and before she could stop herself, on auto
pilot, out came the inevitable suggestive sell: "Would you like fries
with that?" "No," I said through my teeth, "A burger. Nothing else,
just the burger." Out came my burger, and the price on the till read
$3.00. So I put $2.00 on the counter, smiled and said, "Would you
like another dollar with that?"
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T O D A Y ' S R E C I P E
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There are few things I like better than scalloped potatoes, but those
loaded with butter and cream hardly fit the "Fresh, Healthy, and Lean"
requirements of this week's theme. Here is a recipe that sacrifices
most of the fat but actually gains in flavor:
Basque Potatoes
2 Tbs (30 ml) olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 red or green bell pepper, seeded and chopped
1/2 cup (125 ml) chopped parsley
1 cup (250 ml) canned or fresh chicken stock
Salt and freshly ground pepper to taste
4 - 6 medium potatoes, thinly sliced
Heat the oil in a large skillet over moderate heat and saute the
onion, garlic, and bell pepper until soft but not brown, about 5
minutes. Add the parsley and broth and season with salt and pepper.
Bring to a boil and remove from the heat. Layer the sliced potatoes
in the broth in the skillet. Bring to a boil over moderate heat.
Reduce the heat and simmer covered for 15 to 20 minutes, until the
potatoes are tender. Pour a little of the cooking liquid over the
potatoes when serving. Serves 4 to 6.
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