Unicorn (Unicorn@Indenial.com)
Mon, 15 Mar 1999 08:35:44 -0500
Here's another food funny from our friend John O. Reynolds of Grand
Prairie, Texas.
Q. What kind of coffee was served on the Titanic?
A. Sanka.
Some people, myself included, find it hard to begin a Greek meal
without the following appetizer. In many restaurants in Greece, a
plate of taramosalata is placed on the table and diners dip into it at
will throughout the meal.
Taramosalata
6 to 8 slices stale white bread, crusts removed
6 oz (175 g) tarama* (carp roe)
1/4 cup (60 ml) finely chopped onion
1+1/2 to 2 cups (375 to 500 ml) finest quality
extra virgin olive oil
Juice of 2 or more lemons
Crackers, bread, or raw vegetables for dipping
* Available in finer supermarkets and Middle Eastern specialty shops.
Salmon roe may be substituted in this recipe.
Soak the bread in water for 5 minutes. Squeeze out as much water as
possible and place in an electric blender or food processor. Add the
tarama, the onion, and a little of the oil, and process on high speed,
adding the oil in a thin stream until a smooth, cream colored paste is
formed. Add the lemon juice to taste. The consistency of
taramosalata is a matter of personal taste, some cooks preferring it
thinner and some thicker. Serve in a bowl with crackers, bread, or
raw vegetables for dipping. Makes about 3 cups.
This archive was generated by hypermail 2.0b3 on Mon Mar 15 1999 - 09:00:02 EST