Unicorn (Unicorn@Indenial.com)
Mon, 14 Jun 1999 10:46:17 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Betty Bergstrom sent us this true food funny. The only thing
better than a true food funny is a true food funny with kids in it.
Years ago when the family was on a Sunday drive my husband asked me,
"What is your favorite meal?" I was putting some deep thought in
this. Was it that fantastic steak we had at The Riviera in Vegas, or
the grilled salmon at Bart's Wharf on the river in Portland, or the
memory of first eating snails at Robere's in L.A.?
My son, Ron, who was seven at the time was jumping around and almost
yelling, "I know, Daddy, I know what Mom's favorite meal is! It's
breakfast, lunch and dinner" Out of the mouths of babes!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today's recipe is adapted from chef Cynthia Walt's recipe for the
Terra Bistro in Vail. You may serve it as a dip with bread or
crackers, or do like they do at the restaurant: spread it on a flour
tortilla, top with sliced cucumber, roll it up, and cut it into
bite-sized rounds.
Dal (East Indian Dip)
Adapted from "Cooking with Colorado's Greatest Chefs",
Westcliffe Publishers, Inc., 1995
1 cup (250 ml) dried split peas
1 cup (250 ml) dried lentils
4 cups (1 L) water
1 cup (250 ml) chopped red onions
2 Tbs (30 ml) chopped garlic
1/4 cup (60 ml) olive oil
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander
1 cup (250 ml) tightly packed cilantro
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
Rinse and pick over the peas and lentils. Add to a large pot
containing the water and bring to a boil over high heat. Reduce heat
and simmer uncovered 30 minutes. Drain and reserve the peas and
lentils. In a saute pan cook the onion and garlic in the olive oil
until translucent. Add the cumin and coriander and heat until
aromatic. In the bowl of a food processor or electric blender combine
the peas and lentils, the onion mixture, the cilantro, and the
remaining seasonings and process until it forms a smooth paste, adding
more olive oil if necessary. Serves 6 to 8.
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