--Ben
Adam Churvis wrote:
>>at the restaurant I used to work in, we always put (a generous amount of)
>>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
>
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