Lest my readers wonder why I am writing about bathroom fittings, I should explain that the term “poti poti” is a Catalan expression for a mixture of seemingly random things. In English, we might use the word “jumble”, or “mishmash”, while in French one might say “mélange” or “macédoine”. It is also the name of a dish, and a recipe for this is provided at the end of the entry.
Today there are a number of things which I would like to highlight for my readers:
– A hearty congratulations in advance to JB and his bride-to-be AD, whose wedding I will be attending this weekend, provided there are no further mishaps with the police. As I am with some regularity of late – bizarrely – mistaken for a police officer, perhaps I will prove of assistance in this regard. We shall see.
I am very much looking forward to the nuptial mass, and then moving on to the subsequent festivities at the beautiful Washington Club, a glorious Gilded Age mansion originally known as The Patterson House. It was designed by the legendary, albeit infamous Stanford White of New York’s beaux-arts masters McKim, Mead & White; it is the only example of White’s work here in the Capital. The home served as a temporary White House for President and Mrs. Coolidge in 1927, as the actual White House was being renovated.
– My congratulations also to Mr. and Mrs. Matthew Warner and family on the arrival of their new daughter Katherine Grace. Matt is a powerhouse of the Catholic blogosphere and runs the Fallible Blogma blog, among other ventures; his tweets in particular always alert me to interesting Catholic material on a daily basis. My best wishes to them and welcome to their new little one.
– Mr. Matthew Alderman over at Matthew Alderman Studios – and also of New Liturgical Movement and Shrine of the Holy Whapping fame – has released his Christmas Card design for this year. It is done in a charming Quattrocento woodcut style, and available to purchase online. While at the site you can also see Mr. Alderman’s proposed elevation for the new St. Paul University Catholic Center in Madison, Wisconsin, a very interesting blend of Romanesque, Byzantine, and Art Deco that reminds me (in overall impression, rather than stylistic elements) of a number of 1920’s and 1930’s campus buildings such as the Cathedral of Learning in Pittsburgh.
As to the recipe for poti poti, it is a favorite of mine which I hope my readers will enjoy. Technically it is considered a summer salad, but it is certainly tasty any time of the year. It is particularly useful if one wants to make use of bacallà, i.e., salted, dried cod (or even canned tuna, in a pinch) which is not often available in the States but seems to pop up more regularly in the winter. You can find it in many Italian or Latin American markets. In Italian it is known as “baccalà” and in Spanish as “bacalao”.
INGREDIENTS (for 4 persons)
1/2 pound of new or red potatoes, boiled and cooled
1/2 pound of dried cod, desalted (or canned tuna, drained)
2 hard-boiled eggs
1 green bell pepper
1 red bell pepper
1/2 medium-sized yellow onion
2 dozen pitted or pimiento stuffed olives
vinegar (I prefer balsamic)
salt and pepper
NOTE: Optional extras for this jumble can include sliced sausage (preferably the white Catalan sausage known as botifarra, or a similar, mild but garlicky sausage) or diced/shredded cured ham such as serrano or prosciutto.
Slice the boiled potatoes into 1/4 inch discs, rinse them to remove any excess starch, pat them dry, and put aside into a separate bowl lined with paper towels. Cut the tomato into thin wedges and the bell peppers and onion into strips, and combine all of them in a large bowl. At this point, you can either add the olives directly to the pepper-tomato-onion mixture, or you can chop them into halves or quarters first before combining. Cut the hard-boiled eggs into 1/4 inch slices, and add these and the flaked cod (or tuna) to the bowl, stirring everything gently together to combine with a rubber spatula, being careful not to break up the tomatoes and eggs too much, and put this bowl aside as well.
Make a simple vinaigrette using the olive oil, balsamic vinegar, parsley, salt and pepper. Now add the dried-off potatoes into the large bowl with the other ingredients, and pour the vinaigrette over the top. Use a rubber spatula to combine everything.
At this point I would normally pack everything tightly into a bowl and put it in the fridge for at least an hour, and then unmould the salad by inverting it onto a plate. You can also cover the salad with plastic wrap and allow it to marinate at room temperature. Bon profit!