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TITLE: THE INTERNATIONAL SPUD
AUTHOR: Mara Reid Rogers, with photography by Mark Hill
PUBLISHER, COPYRIGHT INFO: Little, Brown, first edition, 1991
DESCRIPTION: Oversize trade paperback, 7 1/2" x 9 1/4", 144 pp.
BLURB/FLYLEAF: Versatile and varied, the humble potato - or spud, as it is affectionately called - has traveled far from its South American home to become a welcome table guest around the world. This cookbook is not only a terrific collection of more than sixty potato dishes for every occasion, but also a fascinatingly offbeat treasury of potato facts, fancies, lore, and superstition. For a retiring vegetable that grows quietly underground, the potato has often lived in the spotlight, in games, songs, slang, and folklore. It has been the favorite of both kings and peasants, and the treasured pantry companion for cooks of all cuisines.
A RECIPE FROM THE BOOK: GREEK-STYLE POTATO SALAD
2 lbs. small whole new potatoes, unpeeled, halved crosswise if large
1 medium red onion, very thinly sliced
1 medium yellow bell pepper, cored, seeded, and thinly sliced
1 medium red bell pepper or green bell pepper, cored, seeded, and thinly sliced
2 medium ripe but firm tomatoes, seeded and cut into eighths
1/2 c. Greek Kalamata olives or other brine-cured olives, rinsed, pitted, and halved lengthwise
Dressing: Makes 1 cup
1/2 c. fresh lemon juice
1/2 c. olive oil
2 cloves garlic, crushed
1 1/2 T. finely chopped fresh mint
1 T. finely chopped fresh oregano
Salt & freshly ground pepper to taste
Anchovy filets, rinsed & patted dry, to garnish (optional)
1. To prepare the salad: Place the potatoes directly on a rack or in a steamer basket in a 3 quart saucepan over 2 inches of boiling water (the water level should not touch the bottom of the rack). Cover the saucepan and steam for 10 to 15 minutes (depending on the size of the potatoes), or until they test tender when the center of the thickest potato is pierced with a fork. Discard the cooking water and drain the potatoes in a colander under cool running water. Let cool to room temperature.
2. Meanwhile, prepare the dressing: In a medium non-metal bowl, whisk together the lemon juice, olive oil, garlic, mint and oregano until well-blended. Season with salt and pepper.
3. To assemble the salad: In a large non-metal bowl toss together the potatoes and half of the dressing and let the potatoes cool completely.
4. Add the red onion, bell peppers, feta cheese, tomatoes, and olives and the remaining dressing and gently toss until well-combined. Garnish with the anchovy filets if desired. Serve at room temperature or chilled.