Lorrie
lwood
..::.:

September 2012
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Lorrie [userpic]
This Recipe Needs a Name...

Tonight, for Hrafnar's landspirit picnic, I didn't have time, energy, or bandwidth to make a loaf of my awesome vollkornbrot*. However, I did have time to throw together the following spread/dip, based on Alton Brown's herbed yogurt spread.

The result is pretty tasty, something like what might happen if sour cream and guacamole had a baby. If you're coming tonight, you can be a guinea pig!

Now it needs a name!

New Nameless Dip
Yield: Approximately three cups.

Ingredients

1Tbspwhole cumin seeds
1Tbspgarlic granules
1/4cminced cilantro
1 1/2Tbsplime juice (should be about one lime)
1tspWorcestershire sauce
1tspred pepper flakes (fresh minced jalapeño woulda been better)
2qtsplain yogurt (whole milk yogurt preferred)
  salt (to taste)


Combine all ingredients in a mixing bowl and mix well. Place mixture in drawstring muslin bag, or a tea towel gathered into a bag with twine, or in four layers of cheesecloth. In any case, dangle over a sink or bowl or set over a colander, set over a bowl, and place in refrigerator. In either case, allow yogurt to drain for 12 hours, scraping down the bag and stirring the contents again partway through.

Discard liquid and scrape dip into bowl. Add salt to taste.

*-Vollkorn recipe forthcoming when I stabilize my set of hacks. However, this recipe was my starting point, and first publication may well be in the Troth cookbook to encourage sales whereof. ;)

Current Mood: contentcontent
Comments

Actually, that sounds like something that I would enjoy other people's enjoyment of, rather than eat it myself -- what with the cilantro & the red pepper, though in that proportion it might be not to cilantro-y/hot for me.

But did you mean to put 2Q of yogurt twice?

Have a wonderful time tonight, and make an offering for me too, will you? I very much still miss the bay area.

Actually, that sounds like something that I would enjoy other people's enjoyment of, rather than eat it myself -- what with the cilantro & the red pepper, though in that proportion it might be not to cilantro-y/hot for me.

*grin* Well, if it were you coming, I'd not do the cilantro (the original had parsley, but you know dpaxson and cilantro...), and if I were doing this again, I'd dice up a hot-but-not-blazing pepper or three to use instead of the flakes--all that milk fat means that the fangs would be pulled on nearly anything one used.

Now, if I were skewing that towards you...caramelized onions, perhaps? The strained yogurt base comes out somewhere between cream cheese and sour cream in texture and flavor, so it's quite versatile.

countgeiger and I just made a mad dash to Albuquerque--during which we could not detour to Tucson, but I thought of you often.

But did you mean to put 2Q of yogurt twice?

*cough* No. Thanks for catching that. Fixed!

Have a wonderful time tonight, and make an offering for me too, will you? I very much still miss the bay area.

Will do...