Treasures on Tuesday – Eat Your Colors

to 10px; WIDTH: 284px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center” alt=”” src=”” border=”0″ />Dear Diva Readers,

top:2px;padding-right:5px;font-family:times;”>My friend Jill DiGiovanni of “Chef in Berlin” – a Berlin Germany based Caterer and English-language cooking school – loves colorful food! Jill writes, “I really like colorful food ~ vibrant squash, heirloom tomatoes, black garlic, peppers, beans, flavored salts (the list is endless).” But when I told her about the Antique French Barbotine Knife Rests for sale in my online shop “Treasures” by The Antiques Diva™, “Chef in Berlin” said she had the perfect dish to pair with this great turn-of-the-century treasure from the South of France. Chef in Berlin exclaimed, “You MUST try Truffle Potatoes!”

to 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 364px; TEXT-ALIGN: center” alt=”” src=”” border=”0″ />“Chef in Berlin” explains:
“Germans call them truffle potatoes. Upon opening the pack it’s easy to see these are from the ancient Andes culture called Peruvian purple. They have a very long history stretching continents. The skin is dark, almost black and spotted with many eyes. Inside is a vibrant purple flesh. After cooking them the skin becomes almost dark grey and the flesh is an amazing deep purple. These Peruvian purples are the mealiest of all the fingerlings. They are great roasted or fried. Mix them with redskin and white potatoes for a vibrant potato salad. I like mine with a simple vinaigrette tossed with steamed green beans. I recently saw them on a menu at CAFÉ LOFT in Potsdam. They served them boiled with quark (German sort of cottage cheese). However you serve them they’ll make your next meal dazzle with color. Not only that, they taste ummm really much like a normal potato!”

“When purchasing make sure to buy ones that are plump and not shriveled, no sprouting eyes, soft spots or blemishes. Don’t store them in the frig because the starch will turn to sugar and they will become sweet. They’ll keep at room temp or in a cool place for approx 2 weeks. Your extra tip for today is to keep them away from onions and uncooked broccoli because they will decay more quickly from the gas that those veggies give off. That not only goes for potatoes but, in fact, any type of veggie.”

to 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center” alt=”” src=”” border=”0″ />Chef in Berlin German Truffle Potato Recipe for 2:

  • 6-8 potatoes (in general they are all small potatoes)
  • juice of 1/2 lemon
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon flat leaf parsely (or any mix of fresh washed herbs)
  • salt and pepper fresh ground from the mill
Boil the potatoes or steam for 10 minutes (til done). On draining you will see they dry very quickly. Quarter them and mix with the remaining ingredients. Enjoy! And naturally, serve them up with style using this Set of 4 French “Barbotine” Pottery Vegetable Knife Rests – available at “Treasures” by The Antiques Diva™

to 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center” alt=”” src=”” border=”0″ />$45 (or 35 Euro) – And Remember at “Treasures” by The Antiques Diva™ prices include international shipping!

Until Next Time,

The Antiques Diva™ with a little help from my friend “Chef in Berlin”
(Seen right at La Maison du Chocolate in Potsdam)