Subject: Raw Vegetables with Four Spiced Salts
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 09 2001 - 06:12:17 EDT
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F O O D F U N N Y
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Here's a groaner from long-time reader Maureen White:
In Boston, two chefs were competing for the title of "Finest Fish
Fryer." Their talents were about equal and their dishes excellent, so
it was a close race until, at the last minute, one of the chefs glazed
his entry and captured the title. "Alas!" said the other chef with a
sigh, "There but for the glaze of cod go I."
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T O D A Y ' S R E C I P E
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I knew a woman who bragged, "I don't cook, I just chop."
Unfortunately, her cooking was nothing to brag about, but there is
something to be said for preparing meals without the use of heat,
especially during the hot summer months.
A platter of raw vegetables, or "crudites," is the cook's best friend.
They are tasty, healthy, pleasing to the eye, and easy to prepare.
Here I have spiced them up with an assortment of seasoned salt
mixtures.
Raw Vegetables with Four Spiced Salts
12 Tbs (180 ml) kosher salt
3 Tbs (45 ml) chili powder
3 Tbs (45 ml) curry powder
3 Tbs (45 ml) Chinese five spice powder
1 Tbs (15 ml) cumin seeds
1 Tbs (15 ml) fennel seeds
1 Tbs (15 ml) coriander seeds
1 cup (250 ml) extra-virgin olive oil
Assorted raw vegetables, cut into bite-size pieces
Combine 3 tablespoons (45 ml) salt with the chili powder and place in
a small dish or ramekin. Repeat the process with 3 tablespoons (45
ml) salt and the curry powder, and 3 tablespoons (45 ml) salt and the
Chinese five spice powder. Combine the remaining salt with the cumin,
fennel, and coriander, and process in a spice grinder or food
processor. Place the olive oil in a small container and arrange the
vegetables on a serving platter. Dip the vegetables into the olive
oil and then into one of the seasoned salts. The salts will keep
indefinitely in air-tight containers.
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