BRINGING COLOR TO THE TABLE

One of the growers at my local farmers market sells nothing but potatoes. At the height of his harvest, he displays from 15 to 20 different potato varieties -- reds, whites, boilers, creamers, fingerling potatoes -- that range from the size of your baby toe to your forefinger.

Instead of buying the usual new red potatoes, people are sampling purple potatoes the color of eggplant skin. And like kids in a candy store, no one wants to stop with one potato variety when there are so many choices.

I certainly get carried away when I see the potato boxes lined up. Why settle for white potato salad when I can include the rich yellow of Yukon Gold and the surprising hue of the purple potato? It brings a little fun to the dinner table.

You don`t have to shop a farmers market to bring some potato color into your life. Most natural foods stores and better supermarkets carry an array of potatoes. When you mix varieties, choose potatoes that are of similar size and texture so you have better cooking results.

The following Three Potato Salad, which is cool and refreshing, is an excellent accompaniment to spicy Cornish hens, coated with chipotle chile powder, honey, cumin and oregano. This recipe calls for oven-roasting, but you can cook the birds by indirect heat on the grill. The smoke from the charcoal accents the flavor of the chipotle chile.

CHIPOTLE-GLAZED CORNISH HENS

1 tablespoon vegetable oil

1/2 teaspoon ground cumin

1/2 teaspoon crushed dried oregano

1/8 to 1/4 teaspoon chipotle chile powder

1 tablespoon honey

1 orange

Salt, pepper

2 small Rock Cornish hens

2 red bell peppers, cored, seeded and cut into strips

3 fresh thyme sprigs

1 garlic clove, minced

1 large onion, thinly sliced

1 tablespoon chopped parsley

In small bowl, stir together oil, cumin, oregano, chile powder, honey and 1 tablespoon orange juice from orange. Set aside.

Quarter orange. Season each hen inside and out with salt and pepper to taste. Place half of orange in each hen.

Sprinkle small roasting pan with pepper strips, thyme, garlic and onion. Season generously with salt and pepper. Place hens over peppers. Roast in oven at 375 degrees 25 minutes. Remove hens from oven. Brush with oil mixture. Return to oven and roast until juices run clear and birds are browned, 40 to 50 minutes.

To serve, spoon peppers and onion onto each of 2 plates. Sprinkle with parsley. Top each with 1 hen. Makes 2 servings.

THREE POTATO SALAD

1 medium red potato

1 medium Yukon Gold potato

1 medium purple potato

Salt

2 tablespoons chopped cilantro

2 tablespoons chopped green onions, green part only

1 small celery stalk, trimmed and diced

1 tablespoon capers

1 tablespoon white wine vinegar

2 tablespoons olive oil

Pepper

Place potatoes in small pan with 1 teaspoon salt and water to cover. Bring to boil. Reduce heat and simmer until potatoes are tender, about 45 minutes. Drain well. You can peel potatoes, if desired. Cut potatoes into 1-inch cubes and place in bowl. Add cilantro, green onions, celery and capers.

In cup, stir together vinegar, oil, and salt and pepper to taste. Pour over potatoes. Let stand 5 minutes for flavors to blend. Makes 2 servings.

(Bev Bennett is the author of four cookbooks including the award-winning ``Dinner for Two,`` Barron`s.)

(c) 2000, Bev Bennett. Distributed by the Los Angeles Times Syndicate.

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Author: Bev Bennett