“Baby Blues” Potato Casserole

Baby blue potatoes, pearl onions & blue cheese in sherry vinaigrette

In his younger years, an ever perceptive George Carlin asked, “Where the hell is the blue food? Every other color is represented … Somebody’s got the blue food!” As we know, blue food rarely occurs in nature. In fact, blue is reputed to be the appetite suppressant of all the colors in the spectrum and, supposedly, a good diet tool is to use blue plates or even color your food blue. Recently I bought several mini-dutch ovens, which you will see featured with our food photoghaphy and, of course, I began thinking about a good blue food picture which would also be a tasty dish. So here is a brief tribute to blue food – and I mean brief, as there isn’t much around to mention. Here’s my recipe for a quick, tasty and visually pleasing blue dish.

For the mini Dutch oven:
~ 12 small baby blue potatoes, boiled al dente, and sliced into thick rounds
~ 1 small bag pearl onions, boiled and skin removed after boiling
~ ¼ cup crumbled blue cheese
~ several crumbled blue potato chips

For the Vinaigrette:
~ ¼ cup good olive oil
~ 2 T lemon iuice
~ 2 T white wine
~ 2 T Sherry
~ Salt & white pepper
~ 1 T chopped scallions

Combine the vinaigrette ingredients and toss with the warm blue potatoes and pearl onions. Place the coated, tossed vegetables in several mini Dutch ovens, top with the blue cheese and keep under a broiler for a few minutes, or in a warm oven, until cheese begins to melt. Remove, sprinkle the crushed blue potato chips on top. Serve immediately with a side of all natural blue potato or corn chips.  Should yield approximately 2-3 appetizer servings.

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