Recipe Source: Ko, Genevieve. "Cooking: Salads with Substance." Martha Stewart Livingno. 175 p. 76, June 2008. The recipe is available online here. '
I love potatoes. I love them so much that I cheerfully eat them raw. I always have. My grandmother used to have to by extra if she were serving potatoes, because she knew full well I'd eat them before she got to cook them. I love them baked, I love them fried, I love them roasted and boiled and sauteed and thin-sliced and wedged and ... Well, the list goes on and on. I don't eat them as much as I'd like since the doctor recommended I lay off the carbs, but believe you me that they are one of my favorite foods. So when I heard about the Potato Ho Down event I knew I had to throw my hat into the
baking dish ring.
This recipe appealed to me because of the olives and fennel (at least the potato starches wouldn't be the only thing in the dish.) Fennel is one of the few winter vegetables I actually like, so I try to use a lot of it. I didn't make a whole lot of changes to the recipe. I waited so long to make this dish that the baby potatoes I had sprouted. This meant I had to have Fearless Grill run out to the market, where he couldn't find baby potatoes but found large potatoes. I took three of them and chopped them up. I increased the amount of red pepper and added some ground aji amarillo (a kind of yellow Peruvian pepper). Finally, I didn't have any proper stock. I had some chicken stock in a carton, and I could have used it and it might even have been cheaper, but after all those dishes I made with duck stock I just couldn't bring myself to use someone else's. So I used a bottle of beer. I also eliminated the cheese. We were really, really happy with how this dish came out. I served it with some beef ribs my husband made, and they really complimented the main dish well.
Potato and Cippolini Onion Salad (serves 4; approx. $3.27/serving)
3 tablespoons olive oil
5 garlic cloves, sliced into chips
1 1/2 pounds potatoes, cut into baby potato-sized wedges
1/2 pound cippolini onions, peeled
1 teaspoon Aleppo pepper
1/2 teaspoon aji amarillo
1 bottle beer - I used Sam Adams
1 tablespoon plus 1 teaspoon white wine vinegar
1/2 cup black olives - mine were marinated in "Sicilian herbs."
1 fennel bulb, thinly sliced
1/2 bunch chopped fresh parsley
- Skillet with lid
- Heat the skillet over medium-high heat.
- Add the oil and the garlic. Cook until the garlic threatens to brown. Don't let it burn. That tastes bad.
- Add the potatoes, onions and pepper. Cook until the onions are golden.
- Add the beer. Salt and pepper to taste.
- Bring to a simmer, cover, and cook until the potatoes are tender.
- In your serving bowl, combine the olives and fennel.
- Add the mixture from the skillet.
- Top with the parsley.
- Add the vinegar, mix well and serve.