____July 4th, eh?
A CANADIAN TRANSPLANT CONTEMPLATES
U.S. PATRIOTISM, NATIONAL MARKETING
STRATEGIES AND POTATO SALAD TO SALUTE FOR.
THE SURREAL GOURMET |
as a transplanted Canadian, I'm still getting accustomed to all of the pomp and patriotism of America's annual birthday bash. Sure, my homeland celebrates a birthday (coincidentally during the same week), but with a smaller Gross National Product, the Canadian government has never been able to afford a top-shelf publicist or the high-powered marketing machinery needed to whip its constituents into a patriotic frenzy. Fortunately, one man's northern lights are another man's fireworks.
All in all, I think I have succeeded in camouflaging my reserved Canadian demeanor and adapting the American sense of jubilation and hoopla when it comes to Independence Day revelry. In the land of the free and the 48-ounce medium-sized coke, when it comes to celebrations, you gotta go big and flashy or go home.
If you're looking to add big flavor and a splash of patriotic color to your July 4th picnic, here's a nouveau potato salad that'll create a star-spangled banner in your mouth.
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PATRIOTIC POTATO SALAD WITH PANCETTA
(Serves 6)
Ingredients
4 tablespoons robust olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
2 pounds of potatoes -- a mixture of red and white and blue (aka purple potatoes* -- they're almost blue) Thin-skinned red and white "new" potatoes are the most desirable.
1/2 pound pancetta**
3 eggs
6 green onions, sliced very finely
1 palmfull of fresh tarragon or dill, stems removed
1 cup Italian parsley, stems removed, chopped coarsely
1 teaspoon salt, or to taste
2 teaspoons coarsely ground black pepper, or to taste
Optional Ingredients
1 head of garlic, roasted -- See my Father's Day column for roasting instructions. (If you choose to include roasted garlic, add cloves just before tossing.)
2/3 cup radish sprouts (If you choose to include sprouts, add just before tossing.)
1. In a small bowl, blend oil, lemon juice and mustard. Reserve.
2. Slice unpeeled potatoes in half, lengthwise, and steam (ideally), or boil them for 20-30 minutes, or until tender to the poke of a sharp knife. When cooked, allow to cool, then slice into bite sized pieces.
3. In a skillet, over medium-high heat, cook pancetta the same way you would cook bacon. Remove excess fat with a paper towel and chop coarsely.
4. Boil eggs for 8 minutes, or until hard-boiled. Peel shell and allow to cool. Crumble, or chop into bits.
5. In a large bowl, add potatoes, pancetta, egg, green onion, tarragon or dill, Italian parsley, salt and pepper.
6. Pour dressing over top and toss thoroughly.
Le Secret: Don't overboil the potatoes.
Adventure Club: Replace oil with truffle oil.
Leftovers: The salad will last for several days in your refrigerator. "Refresh" leftovers by drizzling a bit of olive oil over top and adding a dash of salt before serving.
Music To Cook By: Bruce Springsteen, "Born in the USA"
*Purple potatoes are actually called Peruvian potatoes (and the flesh really is purple). They are available in the specialty section of many markets. If you can't find them, don't sweat it, just add more of the red or white potatoes.
**Pancetta is a spiced, cured Italian bacon that comes in a sausagelike roll. It can be found in any Italian grocery and most specialty meat markets. If you can't find it, replace it with regular bacon, or 1/4 pound finely sliced prosciutto, which is also available in most Italian and specialty ... oh never mind.
July 1, 1997
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Illustration by Bob Blumer (a k a the Surreal Gourmet).
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