I started in on (again) making both my and JJ’s lunches a few weeks ago. This was the bento that never was. Sadly, it was forgotten on the counter as we made our mad morning rush out the door so he could catch his train. Ah well.
On the left, a halved ‘potato boat’ on top and bottom, Sangre de Toro peach slices, and a gently cooked egg with dill. On the right, red bell pepper slices, Autumn Royal grapes, and leftover corn on the cob.
A potato boat is just a baked russet, cut in half, and restuffed with a mix of potato innards, celery, carrots, peppers, dill, salt, and a touch of mayo to help bind it, then rebaked. It’s a childhood memory food that I make when I’m feeling nostalgic.
September 9, 2008 at 10:30 pm
I’ve missed your bento posts.
I’ve never heard of a “potato boat.” Are the veggies raw or sauteed? Sounds yummy.
September 10, 2008 at 5:10 am
Thanks Susan. And welcome back!
I hope you’re on the mend and feeling better.
Raw, but in a brunoise or really fine dice - the smaller pieces allow for them cook through on the rebake while keeping some of the texture. About 1/2 cup to full cup of each, depending on what I have on hand, for three, largish potatoes. I’ve also added sausage to the mix, precooked, for a little heft.
What I really like about potato boats is they are malleable to what you have in the kitchen. Int he past I’ve added broccoli, asparagus, chard, cheese, etc. For me, the only must have in all PBs is celery.