Guest guest Posted June 21, 2008 Report Share Posted June 21, 2008 @@@@@ Crudites with Wasabi Dip 2 teaspoons wasabi powder 2 teaspoons water 1 cup plain, nonfat Greek or Greek-style yogurt 3 ounces fresh goat cheese, at room temperature Pinch of sugar Salt 1 medium head of broccoflower, or cauliflower, cut into 1 1/2-inch florets 4 celery ribs, cut into 4-by-1/2-inch sticks 1 fennel bulb, halved lengthwise and cut into 1/2-inch wedges 1 large seedless cucumber, peeled and cut into 3-by-1/2-inch sticks 1/3 cup radish sprouts (optional) In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes. Whisk in the yogurt, goat cheese and sugar. Season with salt. Transfer the dip to a serving bowl and refrigerate until chilled. In a large pot of boiling salted water, cook the broccoflower until al dente, about 3 minutes. Drain and rinse under cold water until cool. Drain well and pat dry. To serve, arrange the broccoflower, celery, fennel and cucumber on a platter. Top the dip with the radish sprouts and serve. MAKE AHEAD The dip and vegetables can be refrigerated overnight. Cover the crudités with a damp paper towel and plastic wrap. SERVES: 4 TOTAL TIME: 20 MIN Author: Susan Spungen Source: Summer Light, Food & Wine, August, 2006. Formatted by Chupa Babi: 06.20.08 NOTES One Serving 144 Calories, 5 gm Fat, 3.2 gm Saturated Fat, 16 gm Carbohydrates, 6.5 gm Fiber. " Nonfat Greek yogurt blended with fresh goat cheese and spiked with wasabi makes for a luscious, thick, tangy and addictively spicy dip. In addition to the vegetables listed below, try raw kohlrabi, chayote and endive, and wax beans that are blanched until crisp-tender. " ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2008 Report Share Posted June 21, 2008 I bought some Wasabi recently, and was very disappointed, - not as hot as I expected, I found that good old fashioned horseradish is way hotter! - anyone else found this? ---- Chupa Babi 21/06/2008 18:07:52 vegetarianmastercookformatting ; Cc: _recipes Crudites with Wasabi Dip @@@@@ Crudites with Wasabi Dip 2 teaspoons wasabi powder 2 teaspoons water 1 cup plain, nonfat Greek or Greek-style yogurt 3 ounces fresh goat cheese, at room temperature Pinch of sugar Salt 1 medium head of broccoflower, or cauliflower, cut into 1 1/2-inch florets 4 celery ribs, cut into 4-by-1/2-inch sticks 1 fennel bulb, halved lengthwise and cut into 1/2-inch wedges 1 large seedless cucumber, peeled and cut into 3-by-1/2-inch sticks 1/3 cup radish sprouts (optional) In a medium bowl, whisk the wasabi powder with the water until a smooth paste forms; let stand for 5 minutes. Whisk in the yogurt, goat cheese and sugar. Season with salt. Transfer the dip to a serving bowl and refrigerate until chilled. In a large pot of boiling salted water, cook the broccoflower until al dente about 3 minutes. Drain and rinse under cold water until cool. Drain well and pat dry. To serve, arrange the broccoflower, celery, fennel and cucumber on a platter Top the dip with the radish sprouts and serve. MAKE AHEAD The dip and vegetables can be refrigerated overnight. Cover the crudités with a damp paper towel and plastic wrap. SERVES: 4 TOTAL TIME: 20 MIN Author: Susan Spungen Source: Summer Light, Food & Wine, August, 2006. Formatted by Chupa Babi: 06.20.08 NOTES One Serving 144 Calories, 5 gm Fat, 3.2 gm Saturated Fat, 16 gm Carbohydrates, 6.5 gm Fiber. " Nonfat Greek yogurt blended with fresh goat cheese and spiked with wasabi makes for a luscious, thick, tangy and addictively spicy dip. In addition to the vegetables listed below, try raw kohlrabi, chayote and endive, and wax beans that are blanched until crisp-tender. " ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 Was it the powdered kind? I never find that to be hot at all. I usually get the little tubes and even then sometimes they are not that hot. I bet freshness is a factor. I will have to look it raw next time I go to the Asian market. I know fresh horseradish root is way stronger than the bottled - almost needed a gas mask while grating some! lol. Peace, Diane , " greta " <Greta.s wrote: > > I bought some Wasabi recently, and was very disappointed, - not as hot as I > expected, > I found that good old fashioned horseradish is way hotter! - anyone else > found this? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 Wasabi powder is HOT. Yours probably wasn't fresh. I canned powder from Japan and mix with water, this stuff will make smoke come from your nose. I like the tube too, it's also hot. Now I don't think Chinese mustard is hot. Donna --- On Sun, 6/22/08, strayfeather1 <otherbox2001 wrote: strayfeather1 <otherbox2001 Re: Crudites with Wasabi Dip Sunday, June 22, 2008, 9:15 AM Was it the powdered kind? I never find that to be hot at all. I usually get the little tubes and even then sometimes they are not that hot. I bet freshness is a factor. I will have to look it raw next time I go to the Asian market. I know fresh horseradish root is way stronger than the bottled - almost needed a gas mask while grating some! lol. Peace, Diane , " greta " <Greta.s > wrote: > > I bought some Wasabi recently, and was very disappointed, - not as hot as I > expected, > I found that good old fashioned horseradish is way hotter! - anyone else > found this? > > > > Quote Link to comment Share on other sites More sharing options...
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