#15 The Big Dip!

#15 The Big Dip!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at [e-mail].

The podsafe music used in the show:

This week I feature a comic song by Diedre Flint, the bass player for The Four Bitchin Babes. Check out her website and her podcast at www.podcastfondue.libsyn.com

Here is the lead recipe I describe in the show:

Use these dips with any of the following raw veggies: Asparagus (which great raw, but make sure it’s relatively fresh. Don’t buy it is any of the stalks that look wilted or floppy), Broccoli (especially the peeled stems, but the floweret’s are great too), Carrots, Celery, French or Belgium Endive (separated into little spoon-like leaves), Green beans (especially fresh ones; avoid the ones with brown spots. tipped stringed and blanched in salted boiling water, then shocked in ice water makes them easy to chew and gives them a bright green color)), Scallions, Snow peas and Sugar snap peas (blanched and shocked like the green beans), Zucchini, Cauliflower, White (not brown) Mushrooms (pick the most beautiful you can find) , Red and White Radishes, Cherry or Plum Tomatoes, or Raw Turnips.

Here are some additional recipes from the show :

Avocado Dip
1 garlic clove, chopped
2 tbs chopped parsley
1 tbs vinegar
½ tsp tarragon
6 anchovy filets
¼ c mustard
1 c mayonnaise
1 very ripe avocado, peeled seeded and roughly chopped
3 tbs light cream
salt and pepper to taste

Combine all ingredients in a food processor and blend , scrapping down the sides as necessary. Season with salt and pepper as needed. Refrigerate, covered until ready to eat.

Roquefort Dip
¾ c heavy cream
¼ c crème fraîche
1 tsp Worcestershire sauce
¼ tsp salt
½ tsp white pepper
1 c. imported Roquefort cheese

Combine cream, crème fraîche, Worcestershire sauce, salt and pepper in a food processor and blend , scrapping down the sides as necessary.
Add cheese and process again. Do not over process. The dip should be chunky. Season with salt and pepper as needed. Refrigerate, covered until ready to eat.

Green Peppercorn Mustard Dip
1 c mayonnaise
¼ c Dijon-style mustard
1 small garlic clove, finely chopped
1 tsp water-packed green peppercorns, drained plus additional peppercorns as a garnish.

Combine all ingredients in a food processor and puree until smooth. Taste and correct seasonings. Stir in additional peppercorns. Refrigerate, covered until ready to eat.

Tapenade Dip
½ c imported black olives (Kalamata ) pitted
¼ c imported green olives (Sicilian), pitted
4 anchovy filets
1 garlic clove
2 tbs capers, washed and drained
1 tbs lemon juice
1 c fresh basil leaves, rinsed and patted dry (or 1 c fresh parsley and 2 tbs dried basil)
¼ extra virgin olive oil
¼ c mayonnaise

Combine black and green olives, anchovy filets garlic, capers, lemon juice and basil in a food processor and blend until smooth. With the motor running dribble in the il to make a thick sauce. Stir in the mayonnaise. Taste and correct seasonings. Refrigerate, covered until ready to eat.

Here is the shopping list for next week:

At least one can of tuna fish, white or light, water packed or oil packed, doesn't matter. Whatever you like. However, you may want to stock up because all the recipes are great. Some mayonnaise, a fresh lemon or two, some fresh celery, and an onion. See if you can find some dill seed ion the spice section of the market. You'll also need some Dijon style mustard, some red wine vinegar and some ketchup. Finally, you'll need a a can of cannelloni beans (Italian section) or Great Northern beans (no real difference in taste, just size), flat-leaf parsley, fresh basil (if available), a red onion, a cucumber, a tomato and some French bread, or sliced white bread for toasting. Sound intriguing? Well, this isn't going to be your mother's tuna salad.

Next week I'm going to tell you about how to make great spreads from a can of tuna.

Here is a list equipment you will need for next week:

A bowl