Subject: Green Peppercorn and Mustard Dip
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 20 2003 - 05:52:18 EDT
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FOOD FUNNY
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Here's another one from the inscrutable "DRSPAGHETI":
Life isn't like a box of chocolates, it's more like a jar of
jalapenos. You never know what's going to burn your rear.
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TODAY'S RECIPE
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Back in the seventies many Americans were still eating much the way
they had eaten for decades, with diets based largely on canned,
processed, and "convenience" foods. Then along came "New American
Cooking" with its emphasis on locally grown fresh ingredients, and
championed by future stars of the American food scene like Wolfgang
Puck and Alice Waters. When it was published in 1979, "The Silver
Palate Cookbook" was one of the first cookbooks to translate this new
thinking into recipes for the home cook. In it Julee Rosso and Sheila
Lukins share over 350 of the recipes that made their New York City
restaurant and catering service a success, and more than two decades
and several printings later, "The Silver Palate Cookbook" still has
what it takes to retain its place as a classic American cookbook.
Here are the dishes I have chosen for this week's menu:
Monday's Starter
Green Peppercorn and Mustard Dip
Tuesday's Soup or Salad
Beet and Blue Cheese Salad
Wednesday's Side Dish
Braised Scallions in Mustard Sauce
Thursday's Entree
Raspberry Chicken
Friday's Dessert
Lime Mousse
Here is a tangy and easy to make dip for your next party. The authors
of "The Silver Palate Cookbook" recommend using homemade mayonnaise,
and I have included their recipe for that also.
All recipes this week are adapted from "The Silver Palate Cookbook" by
Julee Rosso and Sheila Lukins, available from Amazon.com at
http://www.amazon.com/exec/obidos/tg/detail/-/0894802046/worldwiderecipes
Green Peppercorn and Mustard Dip
1 clove garlic, finely chopped
1 cup (250 ml) homemade or prepared mayonnaise
1/4 cup (60 ml) Dijon mustard
1 Tbs (15 ml) water-packed green peppercorns, plus
additional to taste
Salt to taste
Combine all ingredients in a food processor and process until smooth.
Stir in additional whole peppercorns to taste and do not process
further. Refrigerate until ready to serve. Serve with raw vegetables
for dipping. Makes about 1 1/4 cups (310 ml).
Homemade Mayonnaise
Note: This recipe uses uncooked eggs. If salmonella contamination is
a concern in your area, please use prepared mayonnaise in today's
recipe.
2 egg yolks
1 whole egg
2 Tbs (30 ml) lemon juice, or more to taste
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground white pepper to taste
1 cup (250 ml) vegetable oil mixed with
1 cup (250 ml) extra-virgin olive oil
Combine the egg yolks, egg, lemon juice, mustard, salt, and pepper in
an electric blender or food processor and process for 1 minute. With
the machine running, pour in the oils in a thin, steady stream. With
the motor shut off, scrape down the sides of the processor and process
briefly to combine. Taste and adjust the seasoning with additional
salt, pepper, or lemon juice. May be refrigerated tightly covered for
up to 5 days. Makes about 3 cups (750 ml).
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