FIVE ESSENTIAL INGREDIENTS Chef Esther Lee of Washington's Obelisk Restaurant lists five must-have items for your kitchen:
1. Pepper grinder. (Lee says, "Some people are still cooking with pre-ground pepper, which is dusty and really has nothing going on for it.") 2. Kitchen tongs. (Opt for a long-handled, spring-loaded pair.) 3. Japanese mandoline to slice fruits and vegetables evenly. 4. Microplane grater for preparing garlic, citrus zest and cheese. 5. A coffee grinder for spices. (Keep a separate grinder for coffee beans.) Source: The Washington Post SWEET AND SOUR SALADS Bitter greens - escarole, chicory, dandelion and radicchio - require less acidity from a salad dressing because they essentially supply their own. Raise the oil and/or lower the vinegar content of your dressing accordingly. These same greens also benefit from dressings with a touch of sweetness. Balsamic vinegar and orange juice are two acids with a pronounced sweetness. Or add a touch of sugar or a drizzle of honey. Source: Food Network Kitchens CARROT AND TAHINI SALAD 1 large clove garlic, peeled and minced with a bit of salt 2 tablespoons tahini (sesame-seed paste) 3/4 cup plain yogurt Salt and freshly ground black pepper 1 pound carrots, coarsely grated 2 tablespoons coarsely chopped cilantro or parsley In a medium bowl, combine garlic, tahini, yogurt, salt and pepper. Mix well. Add carrots. Mix well. Stir in cilantro or parsley. Allow to marinate several minutes. Serves 4-6. Garnish with toasted walnuts, if desired. The Smileing Chef --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
