> cooked onions in the hummus. I still do that and I simmer cumin with them,
> in olive oil. It adds a big flavor boost. Worth a try. Also I guess the
> balance of tahini is important, as it is slightly bitter. (but I like
lots)
I'm going to try that next time, Patrick, thanks for the tip.
I use quite a bit of cumin in my regular recipe, but next time I'll cook the
onions with cumin and add it that way.
BTW, what kind of cut were your onions? Slivered? Minced? Diced? To what
degree did you cook them? Were you trying for a touch of carbon taste or
just wilting them?
PS-- I still think of you every time I buy cheese, especially goat cheese.
And you'll be so very damned proud of me, Patrick: I made creme fraiche from
scratch! I'm so amazed how it doesn't break down even when you boil the
hell out of it.
Its texture and flavor works perfectly with cream soups. I made a cream of
chicken and crimini mushroom with wild and white rice a couple of days ago.
I made a roux, wilted the shallots, added the thickly sliced crimini (and
spiked it a bit with some porcini powder), added some dry sherry, then added
some 2% milk and boiled it all a bit until it was thick. Then I added the
creme fraiche and let it simmer together until it "married." Once the base
was done, I folded in the roasted chicken I had previously pulled, the
cooked wild rice, and the cooked parboiled rice. Added a touch more dry
sherry and a couple tablespoons of microwaved minced carrots for contrast,
and served. Everyone loved it.
Respectfully,
Adam Phillip Churvis
Member of Team Macromedia
Advanced Intensive Training:
* C# & ASP.NET for ColdFusion Developers
* ColdFusion MX Master Class
* Advanced Development with CFMX and SQL Server 2000
http://www.ColdFusionTraining.com
Download CommerceBlocks V2.1 and LoRCAT from
http://www.ProductivityEnhancement.com
The ColdFusion MX Bible is in bookstores now!
[Todays Threads] [This Message] [Subscription] [Fast Unsubscribe] [User Settings] [Donations and Support]
