Andrea Weigl amends recent potato salad and blueberry cobbler recipes

September 24, 2013 

I left out key information in two recent recipes. I did not specify that the flour needed to be self-rising in Mary Black’s blueberry cobbler that ran with the Sept. 11 tailgating story. I left out the kalamata olives in the potato salad with sun-dried tomatoes and kalamata olives in last week’s story about Jo Robinson’s book, “Eating on the Wild Side.”

Below are the corrected recipes. Please accept my apologies.

Andrea Weigl

Potato Salad With Sun-Dried Tomatoes and Kalamata Olives From “Eating on the Wild Side: The Missing Link to Optimum Health,” by Jo Robinson (Little Brown, 2013). 2 pounds unpeeled new potatoes or unpeeled baking potatoes, preferably with red, blue or purple flesh 1/2 cup oil-packed sun-dried tomatoes, drained and chopped or julienned 1/2 cup thinly sliced red onions or chopped scallions (including white and green parts) 1/3 cup extra virgin olive oil, preferably unfiltered 3 tablespoons red or white wine vinegar 1 tablespoon sugar 1-2 garlic cloves, pushed through a garlic press 1/2 teaspoon powdered mustard or 1 teaspoon prepared mustard 1/2 cup pitted and chopped kalamata olives 1/2 cup chopped prosciutto or diced cooked bacon (optional)

STEAM or microwave potatoes in their skin until they are tender. Cool and store in the refrigerator for 24 hours. Quarter the potatoes, then cut into 1/4-inch slices and place in a large mixing bowl. Do not remove skins.

COMBINE tomatoes, red onions, olive oil, vinegar, sugar, garlic, mustard, olives and bacon, if using, in a small bowl. Pour over potatoes. Toss to coat evenly. Serve cold or at room temperature.

Yield: 4-5 servings Mary Black’s Blueberry Cobbler From Ashley Currin of Salisbury. Currin notes that you can use this basic recipe with any fruit, and you can decrease the sugar and use it to make chicken pot pie. This recipe came from Currin's grandmother. 3 cups blueberries 1 cup sugar 1 stick butter, melted 1 cup milk 1 cup self-rising flour

PREHEAT oven to 375 degrees.

PLACE blueberries in 9-by-13-inch baking dish. Combine sugar, melted butter, milk and flour in a large bowl. Stir until thoroughly mixed. Pour over blueberries.

BAKE for about 30 to 45 minutes or until the top is nicely browned.

Yield: 12-16 servings

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service