[Sca-cooks] OoP: Crudites

[lilinah at earthlink.net]

Radei Drchevich
>Remember with Cucumbers and zucchini If you run a fork down the 
>lenght just to pierce the skin it make a more decorative and earier 
>to eat finished product.
>
>Might also like to take a look in some Amish cookbooks to get an 
>idea or two.  What could it hurt, Nu?

Thanks for the decorative hint.

Amish? Heck, I have few modern Euro-American cookbooks. My cookbook 
shelf has more or less four sections:
(1) historical from ancient Mesopotamia to the mid-17th century;
(2) expansive selection of South and Southeast Asian;
(3) Near and Middle Eastern, heavy on the Moroccan and Persian;
(4) Mediterranean - Catalan, Provencal, & Sicilian.

I've been looking in what i have for a recipe that will be 
appropriate and so far, no luck. I don't want it to be too glaringly 
different from the other dishes on the menu.

So - to re-iterate again what i've already said before - i'm looking 
for a third a dip - one that is light (i.e., not dense in weight or 
fats) and has NO dairy, since the spinach dip will be made with 
yogurt and sour cream, and the hummos is dense in weight.

I thank the assembled cooks for their indulgence, since this is OOP 
(but contains no Lutheran binder or Twinkies)

Urtatim / Anahita
-- 
The corpse exuded the irresistible aroma of a piquant, ancho chili 
glaze enticingly enhanced with a hint of fresh cilantro as it lay 
before him, coyly garnished by a garland of variegated radicchio and 
caramelized onions, and impishly drizzled with glistening rivulets of 
vintage balsamic vinegar and roasted garlic oil; yes, as he surveyed 
the body of the slain food critic slumped on the floor of the cozy, 
but nearly empty, bistro, a quick inventory of his senses told 
corpulent Inspector Moreau that this was, in all likelihood, an 
inside job.

--Bob Perry, Milton, Massachusetts (1998 Winner, Bulwer-Lytton contest)