A pretty lake, sunny weather, and almost no mosquitoes – we
were pretty much in Camping Heaven this past weekend.
All
tuckered out after a long hike . . .
But the sun filtered through the tall trees
and a Happy Hour selection of wine and beer hit the table
Accompanied by snacks . . . Mexican Pepperoni and . . .
Cypriot Antinasso
Potatoes
From Lindsay Bareham’s IN PRAISE of the POTATO
2 lbs small,
new potatoes
1 cup
vegetable oil
½ cup dry
red wine
2 tsp
ground coriander
¾ tsp
salt
¼ tsp
pepper
*Wash and
dry the potatoes.
*Cut the
larger ones in half.
*Heat oil
in large frying pan over high heat.
*Stir fry
for 10 minutes over high heat until browned.
*Remove
potatoes from pan.
*Turn
heat down to minimum.
*Drain
off most of the oil, leaving about a tablespoon.
*Return
potatoes to pan, and sprinkle with salt, pepper, and coriander.
*Add wine
and stir.
*Cover
and cook for about 5 minutes until all the wine is gone.
*Turn off
heat but leave pan on element for 5 to 10 more minutes until potatoes are
tender.
*You serve
them at room temperature so they’re great for camping. Just make them ahead and pop them into your
cooler. J
Hot
Dogs at day’s end
and Hot Chocolate
before bed.
Ahh, Summer!
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