Subj : Re: Sauces
To : Dave Drum
From : Sean Dennis
Date : Wed Jan 29 2025 14:33:27
-=> Dave Drum wrote to Ruth Haffly <=-
DD> All cooks are different. Even in a restaurant where I *know* the dish
DD> is under-salted I still taste before grabbing the shaker. A little salt
DD> helps bring out flavours. Too much can ruin a dish.
I'm the same way. My dad, however, loves to just put salt on everything. I
only add salt to my scrambled eggs and my veggies (just a little).
I just found this recipe by accident in my MM collection. I'll have to try
it once I have Teef(TM).
1 lb Asparagus
3 ea Scallions, sliced
1 tb Oil
1 ts Basil
1/4 c Almonds or walnuts
1/2 c Breadcrumbs
1/2 ts Salt
1/4 c Cooked rice or bulgur
2 tb Stock or water
Trim asparagus & cut spears into 1/4" pieces. Steam till tender. Set
aside to cool.
Saute scallions in oil until soft & stir in basil. Set aside.
Preheat oven to 250F.
Place almonds on a baking sheet & toast until lightly browned. Grind
to a fine meal in a food processor.
In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir
in the stock. Add steamed asparagus & scallion mixture. Mix well.
Heat a lightly oiled griddle over medium-high heat. Drop by
spoonfuls onto the preheated surface & spread to form patties. Cook
until brown on each side. Serve hot, stuffed into pita breads with
slices of tomatoes & sprouts.
Adapted from "Vegetarian Gourmet" Spring, 1994
MMMMM
-- Sean
... Pizza summarized: tomato sauce + cheese + just about anything.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
