[Sca-cooks] OoP: Crudites

[Radei Drchevich]

How about a dry, or semi-dry spice mix.  Fresh parsley, onion, mint, just whatever is available.  A seasoned salt mixutre is what we always did for Raw Turnips< salt, pepper, garlic powder, parsley, and just enough liquid so it will stick<like onion juice, or lemon juice>

joy
radei
> ----- Original Message -----
> From: lilinah at earthlink.net
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] OoP: Crudites
> Date: Thu, 16 Feb 2006 18:38:09 -0800
> 
> 
> 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)
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>



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