"Widowed" Potatoes

__________________________________________________

            FOOD FUNNY
__________________________________________________

Rosemary Zwick of Cape Town, South Africa writes, "Here's one for your
Groan-O-Meter."

Q: If someone chopped the head off Mr. Coffee, what would the coroner
specify as the cause of death?

A: Decafitation.

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

None of my sources give a clue as to the origin of the name of this
dish other than to say that it might have been associated with poor
people (such as widows) because of the inexpensive ingredients. If
anyone knows more, please let me know. Meanwhile, it's a classic
Spanish dish that will probably become one of your family's favorites.

"Widowed" Potatoes (Patatas Viudas)

1 head garlic (about 15 cloves), peeled
2 lbs (900 g) potatoes, peeled and coarsely chopped
1 lb (450 g) tomatoes, peeled and chopped
1 green bell pepper, cored, seeded, and chopped
1 onion, sliced
2 cups (500 ml) water or chicken stock
1 Tbs (15 ml) red wine vinegar
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) paprika
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
1/4 cup (60 ml) extra-virgin olive oil
Chopped fresh parsley for garnish

Saute the cloves of garlic in a dry skillet over moderate heat until
golden brown on all sides. Place the potatoes, tomatoes, bell pepper,
onion, and garlic in a casserole or large oven-proof pan. Add the
water, vinegar, oregano, paprika, bay leaf, salt, and pepper and bring
to a boil over moderate heat. Add the olive oil and reduce the heat.
Simmer uncovered until the potatoes are very tender, 30 to 40 minutes
- the dish will be somewhat soupy. Serve garnished with chopped
parsley. Serves 4 to 6.
Received on Wed Jan 7 06:18:13 2004