Boiled Potatoes With Caviar

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         FOOD FUNNY
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Thanks again to Rosemary Zwick for today's food funny.

The husband grumbled at dinner, "Why can't you make bread like my mother does?"

His wife answered, "Why can't you make dough like my father does?"

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            TODAY'S RECIPE
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I don't believe I have ever eaten a potato I didn't like. Add a little
sour cream and caviar, and this appetizer will get my attention every
time. Please don't feel obligated to use expensive caviar unless you
want to. The inexpensive whitefish and lumpfish varieties will still put
this dish in a league of its own.

Boiled Potatoes With Caviar

Small red or new potatoes, 2 to 4 per person
Salt and freshly ground pepper to taste
Sour cream
Caviar
Chopped fresh chives

Choose the smallest, most blemish-free potatoes you can. Boil until
tender in enough salted water to cover. Drain and allow to cool. Cut
each potato in half and place the cut side down on a tray or serving
platter. Using the point of a paring knife or a melon baller, scoop out
a small depression in the tops of the potato halves. Season with salt
and pepper, being careful not to over salt because the caviar is salty.
Spoon a small amount of sour cream into the depression and top with a
small amount of caviar. Finish with the chopped chives.
Received on Wed Nov 7 19:58:36 2007