My community garden is putting together a cook book. I've got a cooking blog, so I think I'm kind of expected to contribute, but the thing is, the contribution form wants to know things like "prep time" and "cooking time" and "number of servings" and, um, ah, "measurements."
As you can see from the recipe below, measurements is a somewhat amorphous concept around here. And serving size? Um, how much can I eat without looking like a total pig? Does that count as a serving size?
It's J, so I suppose I should have made jam. Oh well.
Heirloom potato salad with carmelized onions and hot peppers
4-5 good handfuls of multi-colored fingerling potatoes (have to go to a farmers' market for these, you're not going to find them at the Safeway)
1-2 cups of thinly sliced onions
1-2 large jalapeno (ha- J!) or hot banana peppers, also thinly sliced
oil & vinegar dressing, about 3 tablespoons
1/2 teaspoon ginger, if to taste (in the dressing)
Cut the larger potatoes into bite size pieces, place in a large saucepan filled with water and cook until just done. Immediately drain and refill the pot with cold water (even add some ice cubes) and put the potatoes back in.
Carmelize the onions and peppers in 2 tablespoons of butter, sauteeing on very low heat for about 20 minutes, stirring occasionally. Drain the potatoes and mix all ingredients together in a decorative bowl (for pretty).
3 hours ago