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♦ 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 pairclothJ?ealtv imLu. 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 - igii 00035841 JjLlA 'f. FafhffiX P Lq ?%® f. < • -A ml ' V f Specializing In Delicious Food In A Wonderful '• JHL Environment With Fast, Friendly Service JUST NAMED ONE OF THE TOP 100 RESTAURANTS IN THE USA! jp an meg) (nil Yojif. -xA p.B mM \ |||gfj imrrr— y LONGHORN BUTCHER SHOP Bam-6pm Tues. - Sat. • Closed Sun. & Mon. 2 9 * b S??«.A dcamc <529 88 PETITE BABY LIMA BEANS *"- oc> Shelled 201 b box ZIPPER PEAS 41b Package *. aa YELLOW CREAM CORN 5 498 41b Package 4 QB WHITE CREAM CORN 5598 201 b box ciana 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