Subject: Marinated New Potatoes
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 24 2002 - 06:14:46 EDT
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FOOD FUNNY
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Reader Jim Kornegay gives the ol' WWRecipes Groan-O-Meter a workout
with this one:
A rare delicacy is Sauteed Sloth a la Dortmunder. Using the middle
toe of the great Australian three-toed sloth which is the only edible
part of that large furry indolent creature, the careful chef debones
it, pounds it as with veal, and sautes it briefly over a hot flame
with shallots, carrot circles, and just a touch of hot sauce.
Prepared in this fashion, sloth is an excellent main course, not
unlike alligator in texture and taste.
Many people are under the false impression that sloth does not make a
good meal, but this is because they've eaten it improperly prepared.
It can only be sauteed, a la Dortmunder, a fact ill-appreciated in
culinary circles. Too many cooks broil the sloth.
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TODAY'S RECIPE
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I'm not what you would call a "meat and potatoes" kind of guy, but I
do love potatoes. I don't think I've ever met a potato I didn't like,
so when I decided it was time for a new "favorite ingredients" theme,
potatoes immediately came to mind. Here's our potato lover's menu:
Monday's Starter
Marinated New Potatoes
Tuesday's Soup or Salad
Potato and Carrot Soup
Wednesday's Side Dish
Pureed Potatoes and Celeriac
Thursday's Entree
Lamb and Potato Stew
Friday's Dessert
Potato Candy
Here's an upscale dish inspired by the humble potato salad. Serve
these tasty spuds with a knife and fork at an elegant dinner, or treat
them as finger food while watching TV.
Marinated New Potatoes
1 1/2 - 2 lbs (675-900 g) new white or red potatoes
(choose the smallest available)
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) chopped fresh herbs such as parsley,
chives, oregano, or rosemary
2 Tbs (30 ml) white wine vinegar
Salt and freshly ground pepper to taste
Crushed red pepper flakes to taste
Boil the potatoes in salted water just until tender - do not over
cook. Drain the potatoes. Whisk together the remaining ingredients
and combine with the potatoes while they are still warm, tossing to
combine. Refrigerate for at least 2 hours. Serve cold or at room
temperature. Serves 6 to 8 as an appetizer.
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