Newspaper Page Text
♦ WEDNESDAY, JULY 26, 2006
2C
From sea to shining sea
making potato salad
- Idaho style
By CHARLOTTE PERKINS
Journal Lifestyle Editor
Let’s take a cooking trip
around the country, starting
now.
While southern food will
always rule on these pages,
and you won’t stop hearing
us brag about our Elberta
peaches, our Vidalia onions
or our pecans, we’re plan
ning a series of culinary
visits to other states which
have their own claims to
fame.
Idaho farmers, for exam
ple, are the undisputed
champions of the potato
world for their justly famous
Russett Burbank potato,
known around the world as
the Idaho potato.
Referred to as “the aris
tocrat in burlap” by Idaho
historian James W. Davis,
the Idaho was developed
by horticulturist Luther
Burbank and grows best in
the vicinity of the meander
ing Snake River because
the soil there, watered by
melted snow from the tower
ing Rocky Mountains, has a
rich supply of volcanic ash.
While many cooks think
of them primarily as baking
potatoes, they’re outstand
ing for a variety of other
purposes, especially for
potato salads.
Thanks to Donna
Sniffen of the Idaho Potato
Commission who went out of
her way to help with these
photos and recipes that will
go well with late summer
entertaining and grilling.
And special thanks to the
potato farmers of the great
state of Idaho.
One down, 49 to go. Next
week: Pennsylvania.
Grilled
Idaho Potato
Ratatouille
Ratatouille (pronounced
rat-a-too-ee) is a classic
Mediterranean combination
of fresh vegetables with olive
oil and vinegar. This one
comes from Idaho, but will
make a wonderful use of our
mid-summer bounty of veg
etables in middle Georgia.
2 pounds large Idaho
Potatoes
1 medium eggplant
1 medium zucchini
2 medium yellow
squash
4 portobello mush
rooms, stems removed
1 green bell pepper
1 red bell pepper
4 plum tomatoes,
halved lengthwise
4 onions, peeled and
halved from top to bot
tom
2 heads of garlic
(optional)
1/2 cup olive oil
1/4 cup balsamic vin
egar
... located in
922 Carroll Street • Perry, Georgia 31069
478-987-1866
www.frontPorchtea.com
Salt and pepper to
taste
2 teaspoons fresh
thyme leaves or snipped
chives (optional)
Wash and dry all vegeta
bles except for onions. Cut
potatoes into 1-inch thick
lengthwise wedges. Steam
wedges on a rack over boil
ing water (covered) for 10
minutes to pre-cook pota
toes. Remove potatoes from
steam and pat dry with
paper towels.
Prepare remaining vegeta
bles: cut eggplant lengthwise
into 1-inch thick slices; cut
zucchini and yellow squash
in half lengthwise; seed and
quarter green and red pep
pers.
Place potatoes and all
other vegetables on baking
sheets and brush with olive
oil to prevent sticking dur
ing grilling. Prepare grill.
When grill is ready, light
ly oil the grill tray. Place
eggplant, squash and mush
rooms on the grill crosswise
so they don’t fall through
the grill tray. Place the
tomatoes and the peppers
in a wire grilling basket or
on a grilling tray suitable
for small foods so they don’t
fall through into the grill.
Place garlic heads directly
on grill.
With the grill lid closed,
grill all vegetables for 5 min
utes. With tongs and a metal
spatula, turn the vegetables
and grill the other side, with
the lid closed, for another 5-
6 minutes. If all vegetables
don’t fit on the grill, cook in
batches.
When vegetables are
cooked, arrange on a large
serving platter (slice porto
bello mushrooms if they’re
large). Halve the grilled
heads of garlic crosswise,
and squeeze out the soft
pulp into a small bowl.
Whisk together the balsamic
vinegar and the garlic, then
pour over the vegetables. If
not using garlic, just driz
zle vinegar over vegetables.
Sprinkle vegetables with the
fresh thyme leaves or chives,
if desired. Serve salad warm
or at “picnic” temperature.
WOW, I went by that great new subdivision Sugarloaf.
Yea they are built bytarter-Wilkes Construction Inc.
and they have extended the special buyer bonus/ ,
No, What's the bonus? If you contract and close on one
of their 5 completed homes within 30 days of the contract
acceptance, you get $1,500.00 to use for anything you wish,
and the builder will still pay up to $3,000.00 towards your
closing cost. WOW, I have seen those homes and they
are all brick on Ig. lots with such quality features like
custom cabinets, security systems, sod & sprinklers. Well
I heard that Karen had available a 100% loan program with no PM I! I think that
we need to go visit with Karen again before they are all gone.
Located on the Perry Parkway right across from the new Court House.
Open Mon, Thur, & Fri 12-6 Sat 11-5 & Sun 1-5 or give Karen Roulette
a call at 954-HOME (4663).
H? (478)971-2115 331 Margie Drive, Warner Robins, fift. 31088
Disclaimer: Bonuses based on certain completed homes only Loan program based upon credit and may not apply to all purchasers
Experience warm Southern
hospitality while dining with family
and friends.
Open Tuesday - Saturday
10:00 am-5:00 pm
for lunch, specialty desserts
and afternoon tea
i
Idfc Mf* *X ' * ••4«i ™
Idaho Potato and Broccoli Salad
Ratatouille is best served at
room temperature.
Idaho Potato and
Broccoli Salad
Fennel adds a distinctive
flavor to this dish. You can
find fennel bulbs in the pro
duce section of most large
grocery stores.
8 large Idaho Potatoes
(about 4 pounds), well
scrubbed, cut into 3/4-
inch chunks
1/2 teaspoon salt
4 cups chopped broc
coli (about 1 bunch)
2 cups (16 ounces)
favorite ranch salad
dressing
3 cups chopped fen
nel (about one large
bulb), with core and tops
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FOOD
removed
1 large red onion, quar
tered and very thinly
sliced (about 1 1/2 cups)
1/2 cup diced green
olives with pimento
(optional)
Salt and pepper to
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WHOLE OKRA, ••••» 19 - 88
1207 Sunset Ave. • Perry Plaza • Perry, GA 31069
478-987-5711
taste
Leaf lettuce and cherry
tomatoes or sliced toma
toes for garish
Fill a large stockpot half
full of water, add salt and
bring to boiling over high
heat. Add potatoes and bring
mmm
Pepperoni, Sweet Peppers, Horn, Sausage,
3 Cheeses & A Homemade Sauce
HOUSTON DAILY JOURNAL
back to boiling over high
heat; reduce heat to medium
and boil 3 minutes.
Add broccoli to the pota
toes and bring back to boil
ing over high heat. Reduce
heat to medium again, and
See IDAHO, page 6C
00036047