Guest guest Posted April 22, 1999 Report Share Posted April 22, 1999 Mint Dipping Sauce Orange Avacado Salad With Cumin Vinaigrette Cumin Cheese Toasts - Merchant Yuca Chips And Garlic-Citrus Sauce - Schneider Garlic Mustard Dressing - Russo & Lukins -------------------------- * Exported from MasterCook Buster * Mint Dipping Sauce Recipe By : Ann Heller, Food editor, Dayton Daily News Serving Size : 4 Preparation Time : Categories : 2Send Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh mint chiffonade 1 teaspoon sugar 1/4 cup soy sauce 1 lemon -- juiced Mix all the ingredients in a small bowl. Mc posting from kitpath 4/22/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Orange Avacado Salad With Cumin Vinaigrette Recipe By : Ann Heller, Food editor, Dayton Daily News Serving Size : 6 Preparation Time : Categories : 2Send Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 3 cloves garlic -- chopped 1/2 teaspoon salt 3 tablespoons fresh lemon juice 1 1/2 tablespoons red wine vinegar 3 tablespoons canola oil 2 avocados 2 large oranges 1 small purple onion 6 large handfuls mesclun salad greens Cumin also walks hand in hand with cayenne in many recipes. In this salad recipe, it is also paired with orange, a flavor that works very well with this spice. The dressing can be used on other salads, including bean salads, and is a particularly good choice when serving Mexican fare. In testing a half dozen recipes featuring cumin, this was my favorite. Place the cumin and cayenne in a small skillet and toast over medium heat about 1 minute, until fragrant. Set aside. Using a mortar and pestle, mash the garlic to a paste with the salt. Place in a small bowl; add the lemon juice and vinegar. Whisk in the oil and toasted cumin and cayenne. The dressing can be made in advance. Peel an avocado and cut into cubes. Peel the oranges with a sharp knife and cut into the natural sections. Cut the onion in half lengthwise and cut each half into thin slivers. Mound greens on individual serving dishes. Arrange the orange segments, avocado cubes and slivered onion on top. Whisk the dressing to combine well and drizzle over the salads. Note: for added texture and flavor, sprinkle crumbled feta cheese on top. Approximate nutritional analysis per serving: 210 calories; 17.6 g fat; no cholesterol; 285 mg sodium. (Analysis for vinaigrette alone: 67 calories; 6.9 g fat; no cholesterol; 179 mg sodium). Mc posting from kitpath 4/22/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cumin Cheese Toasts - Merchant Recipe By : Ismail Merchant's Passionate Meals Serving Size : 8 Preparation Time : Categories : 2Send Appetizers Indian Cuisine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices firm white bread 8 ounces cheddar cheese cumin seeds cayenne pepper Toast the bread lightly on both sides. Cover one side of each slice with cheese and arrange on a baking sheet. Sprinkle each with a pinch of cayenne and a generous amount of seeds. Place on the rack closest to the broiler and broil for 3 to 4 minutes, until the cheese is melted and brown. Cut each toast into quarters and serve warm. Approximate nutritional analysis per serving: 181 calories, 10.3 g fat, 30 mg cholesterol, 310 mg sodium. PANTRY - Black cumin seeds are commonly available in supermarkets, as is ground cumin powder. Brown cumin seeds, found at Indian markets, are a different and more expensive spice that's peppery, aromatic and distinctively Indian. Notes: One way to acquaint yourself with this spice on a one-to-one basis is in these simple cheese toasts Recipe featured by Ann Heller, Food editor, Dayton Daily News. Adapted from, a 1994 book from Hyperion. The Indian film producer is known for using Indian flavors in simple ways. Mc posting from kitpath 4/22/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Yuca Chips And Garlic-Citrus Sauce - Schneider Recipe By : Uncommon Fruits & Vegetables Serving Size : 4 Preparation Time : Categories : 2Send Sauce Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 yuca -- peeled and halved horizontally water -- for boiling oil -- for frying 1/2 head garlic or 6 jumbo garlic cloves 1 1/2 teaspoons coarse salt 1/4 cup olive oil -- preferably full-flavored spanish 1 small sweet white onion -- diced 1/2 cup sour orange juice -- or substitute 3 tablespoons lemon juice -- plus 5 tablespoons orange juice Place yuca in pot with water to cover by 2 inches. Bring to a boil; lower heat slightly. If water starts to boil again, add cold water. Cook until the yuca begin to soften, but are not cooked through. Remove and drain. Heat oil to frying level in heavy skillet. Cut cooled yuca lengthwise into thin, wide strips, or into rounds. Drop into hot oil in small batches and fry until crisp and golden. Drain on paper towels, keeping warm. Meanwhile, make garlic sauce: crush garlic and salt in mortar to a coarse paste. Combine with olive oil and onion in a small pan. Cook over lowest heat, stirring often, until garlic colors just slightly (about 5 minutes). After yuca is fried, add citrus juices to hot oil and bring to a simmer. Pour over chips; serve immediately. Makes 4 servings. (Recipe featured by Ann Heller, Food editor, Dayton Daily News. adapted from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth Schneider, Morrow Books, 1986.) Mc posting from kitpath 4/22/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Mustard Dressing - Russo & Lukins Recipe By : Silver Palate Cookbook by Julee Rosso & Sheila Lukins Serving Size : 4 Preparation Time : Categories : 2Send Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dijon mustard 1/3 cup red wine vinegar 1/4 teaspoon salt freshly ground black pepper -- to taste 2 cloves garlic -- peeled and chopped 1 cup extra virgin olive oil Combine mustard and vinegar in the bowl of a mini food processor. Season to taste with salt and pepper, and process for 1 minute. Add garlic cloves and process briefly. Add oil slowly and process until the mixture is thick. Taste and correct seasoning. Dressing should be very garlicky. Transfer to a storage container and refrigerate until ready to use. Nutritional analysis per serving: 84 calories, 9 grams fat, 4 milligrams cholesterol, 24 milligrams sodium. (Recipe featured by Ann Heller, Food editor, Dayton Daily News. Adapted from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins -Workman) Notes: Makes 1 1/2 cups Mc posting from kitpath 4/22/99 - - - - - - - - - - - - - - - - - - - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Links to MasterCook Recipes; Food Sections; more Quote Link to comment Share on other sites More sharing options...
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