Subj : Tailgating Grub - 45
To   : All
From : Dave Drum
Date : Sat Oct 05 2024 09:39 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Easy Crudites
Categories: Vegetables, Snacks
     Yield: 7 servings

     5 c  Vegetables for blanching;
          - such as snap peas, green
          - beans, broccoli, asparagus
          - cauliflower & broccolini
     5 c  Vegetables for serving raw;
          - such as cucumbers, carrots
          - celery, radishes, bell
          - peppers, cherry tomatoes,
          - jicama, endive, radicchio
          - and little gem lettuce
          Kosher or flaky sea salt;
          - for serving
          Dips: for serving (opt)
          Olives, marinated artichokes
          - nuts and/or crackers; for
          - serving (opt)

 Prepare the blanched vegetables: Set up an ice bath by
 filling a large bowl halfway with ice, then add water
 until ? full. Bring a large pot of salted water to a
 boil. If using broccoli and cauliflower, cut into
 bite-sized florets; if using long vegetables like
 asparagus and green beans, leave them whole. Working one
 vegetable variety at a time, and starting with the
 lightest-colored ones, cook until crisp-tender, 1 to 3
 minutes for most vegetables. Remove the vegetables with
 a strainer or slotted spoon and immediately transfer to
 the prepared ice bath. (Feel free to use a steamer
 basket if you have one.) Drain well and pat the
 vegetables dry.

 Wash and dry the vegetables you plan to serve raw and
 cut them into bite-sized pieces as necessary. If using
 lettuce leaves like endive or little gem, remove the
 individual leaves from the heads.

 If serving dips, place them in bowls on a large platter
 or board, then arrange the crudites around them in piles
 or stacks, grouping by kind. Sprinkle the vegetables
 lightly with salt. Add olives, artichokes, nuts and/or
 crackers, if using.

 Serve immediately, or refrigerate, covered loosely with
 plastic wrap, for up to 8 hours. Use any leftover
 crudites in a salad or soup, or cook for a simple side.

 By: Lidey Heuck

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... I swear Big Macs used to be bigger but maybe I'm just fatter.
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