Subject: Rosemary Potatoes
From: Unicorn (unicorn@indenial.com)
Date: Sat Aug 03 2002 - 22:02:22 EDT
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FOOD FUNNY
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Here's one from Poet Laureate Emeritus Delsa Anderson, who writes,
"It's all too true. I was not only there, I was the perpetrator!"
Our church women's organization was having a very nice luncheon -
chicken a la king, salad, herb bread - the works. As Board members,
we were gathered in the kitchen at the church, doing the final
preparations. The chickens had been cooked at home, and the meat was
brought to the church kitchen along with the broth, flour for
thickening, French bread - the lot.
When it was time to thicken the broth for the chicken, I was told the
flour came in a brown paper bag, and it was around someplace. I found
it over in the corner, measured everything carefully, (it didn't
really take much flour) and brought it to the boil. When it was just
right, we added the vegetables and chicken and set it to simmer.
About that time, one of the ladies said, "Oh, who was looking for the
flour? Here it is." She was pointing to a bag that was NOT the bag
of flour I had used. We quickly grabbed the first bag, trying to find
out what was in the pot and what was not. The President said, "Oh NO!
This is Plaster of Paris!" We all looked at each other in great
dismay. Thinking quickly, I said, "I'm going to call Poison Control,
and see what they say!" I did NOT want all those chickens to have
died in vain. There were about five of them all cooked and ready to
go.
So I called Poison Control, and asked, "What would happen if you ate
gravy that you accidentally thickened with Plaster of Paris instead of
flour?" They asked what the proportions were, and I told them.
Then they said, "How long ago did you eat it?"
I said, "Oh, we haven't eaten it yet."
Stunned silence. Then a fit of the giggles from the phone, which I
echoed. The other ladies in the room were falling around laughing,
holding each other up.
The P.C. lady said, "Well, it probably wouldn't cause anything
drastic, it's not poison, except there might be a little trouble with
constipation!" Another fit of the giggles. Then she said, "I'd
advise you not to serve it!"
We didn't, of course. But it was painful to throw out all that
wonderful food. It was really a fowl faux pas.
(One other aspect of this is that when we opened one of the pots in my
story, a horrible odor filled the room. Someone cooked their chicken,
forgot to refrigerate it, and left it overnight in the covered pot.
We had to throw it out, too.)
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TODAY'S RECIPE
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This recipe is simplicity itself, and you can make it ahead and have
the potatoes ready to go under the broiler just before serving.
Rosemary Potatoes
4 - 6 large russet potatoes, cut into 1/2-inch (1 cm) slices
2 - 3 Tbs (30 - 45 ml) olive oil
4 Tbs (60 ml) chopped fresh rosemary
Salt and freshly ground pepper to taste
Place the sliced potatoes in a saucepan and cover with water. Bring
to a boil over high heat and cook just until the potatoes are tender
when pierced with the tip of a sharp knife, 5 to 10 minutes. Drain
the potatoes and allow to cool enough to handle. Spread the potatoes
on a baking sheet and brush both sides with olive oil. Sprinkle both
sides with rosemary, salt, and pepper. Broil under a preheated broiler
until light golden brown, about 4 minutes per side. Serves 4 to 6.
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