So much food, So little room
So Kevin finally left yesterday…it was a sad, sad day!
Kev, Nat and Britt with Tequila shots
But, before he left there was a lot of packing big trunks and cleaning out the cupboards and ridding the fridge of food…and guess who was the beneficiary of all the glorious food items…moi!
The problem…I live with 2 other people. Our fridge and cupboards are already at maximum capacity. The solution…cramming it all in, even if it means when you open the fridge items fly out at you.
So when I received an invitation to Malcom’s to greet an Irish couple that was visiting, I was thrilled. The question was “How much of this stuff can I use in 1 dish?” I pondered and pondered and finally came up with a dish that would use up: potatoes, green beans, capers, dijon mustard, red onion, prosciutto, olive oil, and white and red wine vinegar. Can you guess what the dish was?
Warm Green Bean and Potato Salad…doesn’t sound too appetizing, but really the people loved it! Here’s how you make it:
1. Cook the potatoes in boiling water. As potatoes cook trim green beans and chop onion.
2. Blanche the green beans. As green beans blanch spread prosciutto on a baking sheet and bake at 300 for about 20 minutes. You want it crispy, but not to burn so keep an eye on it. Rinse green beans in cold water and then cut into bite size pieces.
3. Make a vinaigrette with mustard, olive oil, red and white wine vinegar. Add any sort of herbs.
4. When potatoes are done, cube into small chunks and put in a bowl. Add capers, onion, green beans, prosciutto, and dress with dijon vinaigrette. Wala, a feast without even having to go the the store.
Granted there is still quite a bit of food still left even though I used all of those items, so I will make something else up tomorrow and use my bocce team as guinea pigs. I’m sure they can’t wait!
