Subject: Herbed Goat's Cheese Spread
From: Unicorn (unicorn@indenial.com)
Date: Mon May 08 2000 - 07:22:25 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here is reader David Wright's true food funny:
One of my friends owns a very popular new restaurant here in San
Antonio. Soon after they opened he hired a young man who had no
restaurant experience. He started this young man's training by having
him help make pizzas. His first day, a ticket came in that said "86
olives" (that's "hold the olives" in restaurant jargon). The young
man said, "Wow, they want 86 olives" and began counting them out onto
the pizza. The rest of the kitchen staff let him go for just a little
bit before they broke up and then told him what "86" meant.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
After several weeks of ethnic selections, my adoring readers are
clamoring for some low-fat recipes. I set out to create a menu that
is so filled with flavor that the missing fat wouldn't be missed, and
I am rather pleased with the results.
Most low-fat spreads and dips lack the smooth creaminess that feels so
good in the mouth, but this one has all that plus bright, fresh flavor.
Herbed Goat's Cheese Spread
4 Tbs (60 ml) plain goat's cheese
1 cup (250 ml) non-fat ricotta or cottage cheese
2 Tbs (30 ml) chopped fresh parsley
2 Tbs (30 ml) chopped scallions (spring onions)
2 small radishes, finely chopped
1 tsp (5 ml) chopped fresh tarragon, or 1/2 tsp (2 ml) dried
Salt and freshly ground pepper to taste
Combine all ingredients in a small bowl, or process in a food
processor for a smoother dip. Refrigerate for at least 2 hours.
Serve with crackers, bread, pita toast, tortilla chips, or raw
vegetables. Serves 6 to 8 as an appetizer.
This archive was generated by hypermail 2b28 : Thu Jun 01 2000 - 00:00:02 EDT