Showing posts with label fingerling potatoes. Show all posts
Showing posts with label fingerling potatoes. Show all posts

Friday, March 25, 2016

Pretty Veggies -- Again

It’s not my fault. Really. I posted about all those bright, cheerful vegetables last week, and I thought I had gotten it out of my system. Then on Saturday I went shopping at the market, as usual, and there it was.



One sole package of colored asparagus: green, white, and…purple! I have never seen purple asparagus. I have never seen this packaging in this store. I grabbed it up and had to restrain myself from bolting out the front door of the market, clutching the bag to my chest. It’s MINE!



Then I turned around and there was a bag of colored fingerling potatoes. Including purple ones. Obviously the universe was trying to send me a message.



I will concede that the asparagus is not grown locally. The green stalks are from Mexico, the white ones from Peru, and surprisingly, the purple ones are from the USA, and the package was put together in North Carolina. I'm not going to try to work out the economic logic of all that. BTW, you have to peel the white ones because the outer skin is kind of tough.



I am not going to take these pretty, pretty foods and make some elaborate dish where they lose whatever visual charm they have. I am going to let them stand alone so we can all enjoy the feast for the eyes, with a little protein on the side.



The potatoes are the waxy kind, so they take a while to cook. Start them first. I quartered mine so they’d cook a little more quickly, then tossed them with some olive oil and salt and baked them at the same time as the chicken. 



Then prepare your asparagus (cut or break off the tough ends, and peel the white stalks, as noted) and steam or poach them lightly, testing regularly for doneness (don’t overcook!). Add butter or olive oil, and a dash of salt. Then plate them with your protein (those chicken breasts handy, baked with a simple panko crust.)



If it were closer to summer, you could as easily prepare both the asparagus and the potatoes ahead and serve as a cold salad with a light vinaigrette dressing.

I did see a lavender mushroom in Ireland, but they haven’t yet shown up in local stores, and might even be poisonous. Who knows? And I once grew purple pole beans.


The next Museum Mystery, Dead End Street, is coming out in June. It's about urban decay, and how remembering history can make a difference in the present. That's what Nell Pratt hopes.

I doubt some of these neighborhoods have a lot of fresh vegetables available, but there's always the Reading Terminal Market not far away. The market has survived for over a century not only through changes (both good and bad) in its neighborhood, but also through a major building project right over its head. It never closed. The people of Philadelphia really do like food! I visit every time I'm in the city.

Dead End Street is available for pre-order at Amazon (where it was on sale yesterday for $5.92!) and Barnes and Noble.


www.sheilaconnolly.com

Thursday, February 19, 2015

Key West Boiled #Dinner #Recipe @LucyBurdette


LUCY BURDETTE: One of the nice things about living in Key West is that good friends visit us, escaping from the dreariness of winter. We spent Valentine's Day with our friends Jane and Jack Novick, and it was lovely to remember how we all met, and what kind of food we made for each other's wedding receptions!

Of course we did go out one night, but we cooked in too. We wanted something not too fussy, but utterly delicious. I remembered a dish that Jane made for us some years ago, and we adapted it for this occasion. It's delish, but very little trouble! (It would be even better with fresh corn on the cob, but the frozen was not bad...and I promise I will make something besides shrimp next week.)


Ingredients for Key West Boiled Dinner
  • 1 lemon, quartered
  • 5 tablespoons Creole seasoning (like Tony Chachere's)
  • 2-3 bay leaves
  • 4 garlic cloves, peeled but left whole
  • 1/2 to 1 pound fingerling potatoes (we used multicolored)
  • 1 package sausage of your choice, cut into 2-3 inch lengths
  • 1 package frozen corn on the cob
  • 1 1/2 pounds large Key West pink shrimp in shell

Bring a gallon of water to boil in a big pot. Squeeze the lemon into this, and drop in the lemon pieces, the garlic, the bay leaves, and the Creole seasoning. 

Simmer this together for a few minutes.

Meanwhile, wash the potatoes and rinse the shrimp. Add the potatoes to the water, simmer until almost soft. (About 10 minutes, depending on the size.) Add the sausage and corn, simmer a few minutes. Finally, add the shrimp, simmer until they turn quite pink--another 2-3 minutes. 



Dump the whole pot into a colander, drain, and serve on a large platter. 

Serve cocktail sauce (2/3 ketchup to 1/3 horseradish) and Dijon mustard on the side, along with a green salad.  








Everyone takes as much as they want and peels their own shrimp as they go. 





Until you are left with...this!


Hang in there northerners--that horrible winter will pass! And July will come soon too, bringing the sixth Key West food critic mystery, FINAL RESERVATIONS. You can pre-order it here.



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