Cordelia is on the loose and cooking in her apartment in Toronto. What she prefers to do is to take the piss out of the best restaurants and food magazines. Tonight she’s cooking from the LCBO’s FOOD & DRINK summer magazine. The difference is, Cordelia will tell you where to purchase the most inexpensive ingredients in town and how to simplify the stuffy recipes in the book.
Barbecued Potato & Sausage Salad
Cordelia purchased all her ingredients at No Frills. She highly recommends the wonderful diverse store at Dundas and Landsdowne, a boon to cooks in a hurry or on a tight budge
Here’s the recipe with Cordelia’s substitutions and short cuts:
1 1/2 fingerling potatoes. Substitute small Ontario red potatoes and cut them in half.
3 tbs. olive oil
salt and freshly ground pepper
2 to 3 hot Italian sausage. Substitute the chorizo sausage at the meat counter at No Frills.
2 cups cherry tomatoes, cut in half, preferably in a mix of colours. Substitute the fresh summer crop tomatoes and cut in four to six pieces. Forget buying ridiculously expensive tiny tomatoes from the U.S.
1/4 cup slivered pitted Kalamata olives. Cordelia uses Medium pitted ripe olives in the No Name can for approximately 99 cents.
1/2 cup slivered basil leaves. Cordelia keeps a pot of fresh basil, parsley and rosemary growoing on her balcony throughout the summer. The cost is pennies per recipe.
1 tbsp balsamic vinegar. She likes the President’s Choice White Blanc with balsamic vinegar, which doesn’t drown out the other ingredients. In a pinch any plain clear vinegar will do nicely.
1 tsp grainy Dijon mustard. This is Cordelia’s one splurge. For her, there’s nothing to compare with Caplansky’s Delicatessen House mustard. It works best with the chorizo sausage.
This recipe calls for a grill, but it’s not necessary for all the apartment dwellers or those in a rush. When you walk in the door place the potatoes in a pot of boiling salted water. Add salt and pepper and a little olive oil so it won’t boil over while you are sorting out your kids or mixing a martini. Set on a hard boil for about 20 minutes or until the little red potatoes are soft.
Next fry the sausages in a pan with a bit of oil. It will take about 20 minutes at medium heat.
Simple, huh? Mix the cooked sausages with the potatoes in a big ceramic bowl. Add tomatoes, basil and olives.
Enjoy with a bottle of Ontario Riesling. No need to splurge on an expensive wine as long as your selection is well-chilled. Almost any Niagara or Prince Edward County Riesling will do. Cordelia prefers Prince Edward County wines since they come from Al Purdy country.
Try listening to a Al Purdy poem while eating. She recommends, “At the Quinte Hotel,” which can be found online, narration by Al Purdy, starring Gord Downie of The Tragically Hip.
For more fractured recipes, stay tuned.