Basque Potatoes

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             FOOD FUNNY
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I can already hear the groans coming from every corner of the Recitopian
Empire because of this one from Rosemary Zwick:

A potato chip factory decided to create a novel form of chips by frying
them in goose grease. Unfortunately, one day a few goose feathers
accidentally fell into the frying vat. However, a veteran inspector
discovered the batch before it reached the public. When told of the
mishap and the outcome, his boss remarked happily, "He's a good man to
have around when the chips are down."

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             TODAY'S RECIPE
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There are few things I like better than scalloped potatoes. Here is a
recipe that sacrifices most of the fat but actually gains in flavor.

Basque Potatoes

2 Tbs (30 ml) olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 red or green bell pepper, seeded and chopped
1/2 cup (125 ml) chopped parsley
1 cup (250 ml) canned or fresh chicken stock
Salt and freshly ground pepper to taste
4 - 6 medium potatoes, thinly sliced

Heat the oil in a large skillet over moderate heat and saute the onion,
garlic, and bell pepper until soft but not brown, about 5 minutes. Add
the parsley and broth and season with salt and pepper. Bring to a boil
and remove from the heat. Layer the sliced potatoes in the broth in the
skillet. Bring to a boil over moderate heat. Reduce the heat and simmer
covered for 15 to 20 minutes, until the potatoes are tender. Pour a
little of the cooking liquid over the potatoes when serving.
Serves 4 to 6.
Received on Tue Sep 9 18:37:59 2008