Subject: Minted Potatoes and Cucumber
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 12 2001 - 02:50:44 EST
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F O O D F U N N Y
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Thanks to reader Vicki Buck for today's gastronomic guffaw:
A woman invited some people to dinner. At the table, she turned to
their six-year-old daughter and said, "Would you like to say the
blessing?"
"I wouldn't know what to say," the girl replied.
"Just say what you hear Mommy say," the woman answered.
The daughter bowed her head and said, "Lord, why on earth did I invite
all these people to dinner?"
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T O D A Y ' S R E C I P E
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I felt it was time for a vegetarian menu, and rather than present just
a plain old vegetarian selection, I went to the Indian section of the
Recitopian Cookbook Library.
This dish is traditionally served on a large plate with toothpicks as
a cocktail snack, but it serves equally well as a first course, served
on a bed of lettuce.
Minted Potatoes and Cucumber
1 - 1 1/2 lbs (450 - 675 g) boiling potatoes, peeled
and cut into 3/4-inch (2 cm) dice
1 large cucumber, peeled, seeded, and cut into
3/4 -inch (2 cm) dice
1/4 cup (60 ml) firmly packed chopped fresh mint leaves
2 Tbs (30 ml) lemon juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
Boil the potatoes in salted water until just tender - do not over
cook. Drain and cool in the refrigerator. Combine the potatoes and
the remaining ingredients in a bowl and toss gently to combine. Serve
slightly chilled or at room temperature. Serves 4 to 6.
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