Subject: Marinated Potatoes
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 31 2003 - 04:40:17 EST
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FOOD FUNNY
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Thanks to Clarence Calkins of Idaho for this combination of food humor
and motherly wisdom:
When my sister's children were younger, they did not like mashed
potatoes. They did, however, like rice. My sister solved the problem
finally when she ran the potatoes through the "ricer" and her girls
ate them just fine!
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TODAY'S RECIPE
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After last week's indulgent "The Heck with Fat and Calories" theme,
it's time to lighten up with some recipes we can all eat on a regular
basis. Here is the lineup for "Let's Lighten Up":
Monday's Starter
Marinated Potatoes and Onions
Tuesday's Soup or Salad
Watercress Soup
Wednesday's Side Dish
Carrots Provencale
Thursday's Entree
Shrimp a la Nage
Friday's Dessert
Frozen Strawberry Cream
This is the type of dish that might be served as an appetizer in a
bistro on the French Riviera or as a tapa in a Madrid bar.
Marinated Potatoes and Onions
1 1/2 lbs (675 g) medium red potatoes, cut into
1/4-inch (5 mm) slices
1/2 cup (125 ml) thinly sliced red onion
1/2 cup (125 ml) thinly sliced scallions (spring onions),
green and white parts
2 Tbs (30 ml) chopped fresh parsley
1 recipe light vinaigrette (see below)
Boil the potatoes in enough salted water to cover until they are
tender but still firm, 5 to 8 minutes. Drain and allow to cool
slightly. Toss gently with remaining ingredients and marinate at
least 2 hours at room temperature. Serves 4 to 6.
Light Vinaigrette
1/4 cup (60 ml) water
2 Tbs (30 ml) red wine vinegar
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground pepper to taste
Whisk all ingredients together or blend in an electric blender or food
processor until smooth. Makes about 1/2 cup (125 ml).
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