The Melting Pot 2.0/The Melting Pot 2.0.iso/rdytrd/dips1.txt

Text File | 1990-11-12 | 11KB | 259 lines

                        DIPTIONARY

    In this file, I will try and give some ideas about
what you can use for the dips in the other files that I
will be posting.

                          BASES

    Although dips come in countless varieties, most start
with one of the following bases, to which seasonings and
ingredients are added to give each dip its own distinctive
flavor and personality.  Each base has it own character
and is particularly suited in bringing out the best of the
ingredients that are added.  Likewise, the base will
influence what kind of dipper is called for.

    SOUR CREAM:  The classic base of the good
old-fashioned all-American chip dip, sour cream is a
perennial favorite because it mixes so well with a wide
range of flavorings.  Its smooth consistency and slightly
tangy flavor make it a good companion for veggies of all
sorts, and its stark whiteness simply begs for the
addition of colorful specks.  Sour cream dips should be
thoroughly chilled before serving time to allow the
flavors of all the other ingredients to blend well into
the sour cream.

    People on low-fat diets can be consoled by the
knowledge that yogurt can be easily substituted for the
sour cream in most cases.


    CREAM CHEESE:  Cream cheese added to sour cream is the
royalty of dip bases as far as I am concerned.  The tow
are perfect foils for each other's inherent tastes,
resulting in a neutral base that allows the flavor of
other ingredients to stand out.  The addition of cream
cheese to sour cream also thickens the mixture
sufficiently sot that heavier ingredients (such as diced
veggies) will float in the dip instead of sinking to the
bottom of the bowl.  (NOTE:  Don't try to use cream cheese
alone as a base for dry ingredients.  It will most likely
do in even the most sturdiest of dippers unless it's mixed
with something more liquid.)

    Buy the cream cheese in block form.  The whipped
variety in the tub has air whipped into it, and it will
play havoc with your measurements.  Before blending with
other ingredients, let the cream cheese soften to room
temperature and then "cream" it--mash it to a smooth
consistency with a sturdy spoon in a mixing bowl.  NOTE:
this is fairly easy to do by hand once the cheese has
softened.)

    MAYONNAISE:  The traditional dressing of Europe,
mayonnaise is now at home as a base for New World dips.
Its natural blandness makes an ideal backdrop for herb
flavorings, which it tends to absorb quickly.  Mayonnaise
is often successfully teamed with sour cream.  Mayonnaise
based dips are best with veggie and seafood dippers as
well as with any meat that you might use in a salad.

    Mayo dips must be watched carefully and ABSOLUTELY
cannot be left out in the heat, as the raw egg yolks in
the mayonnaise give it a very short life span.

    Although you certainly can use the convienent
store-bought kind, you might want to try this recipe for
homemade mayonnaise--it tastes better and is relatively
easy to make.  The dip recipes in the other files will
assume that you are using the store-bought kind.  If you
use this recipe, omit any additional oil called for in the
recipes.

                  HOMEMADE MAYONNAISE

3             Ea        Large Egg Yolks
2 1/2         Tsp       Lemon Juice
1/8           Tsp       White Pepper
1/8           Tsp       Salt
1 1/4         Cup       Vegetable Oil

USING A FOOD PROCESSOR:  Fit a food processor with the
steel blade and place the egg yolks, lemon juice, pepper,
and salt in the bowl.  Blend until smooth.  While
continuing to process, very slowly drizzle the oil through
the feed tube.  Continue until all of the oil is used and
the mayonnaise thickens.

BY HAND:  Using a whisk, beat the egg yolks, lemon juice,
pepper and salt until well blended.  Slowly add the oil by
the 1/2 tsp, whisking constantly.  Continue until all of
the oil is used and the mayonnaise is thickened.

    Makes 1 3/4 Cups Of mayonnaise

YOGURT AND COTTAGE CHEESE:  Yogurt is often the costar of
a dip base, used either to thin the mixture or to impart a
tangier flavor.  Be sure to use the plain, unflavored
yogurt as Vanilla will NOT do.

    A lot of people are partial to using cottage cheese,
which adds an interesting texture to dips.  A dip base
that includes cottage cheese holds up with the addition of
large chunks of vegetables and works particularly well
with cracker dippers.  In some recipes the cottage cheese
must first be creamed, as you would the cream cheese. (In
this case you are breaking up the curds.)

BEANS:  Bean dips came onto the scene with the widespread
emergence of ethnic food some 20 years ago and have
remained extremely popular ever since.  Beans mix well
with cheeses and strong spices, producing distinctive
earthy-colored dips that are best accompanied by chip and
bread dippers.  As most bean dips have ethnic roots, you
should pair them with dippers of similar origins.  (Middle
Eastern garbanzo bean dip with pita triangle, for
example.)

    Dried beans, which are less expensive than the canned
variety, must first be soaked for several hour and then
cooked until fork-tender.  Canned beans are already cooked
and thus are more convenient but come packed in floured
water that must be thoroughly rinsed off before you use
them.

                        INGREDIENTS

Think of your base as a blank canvas on which you are not
about to create a gastronomical masterpiece.  The next
step in its preparation is the preparation of the various
ingredients that will give life to the dip.

HERBS:  The aroma of fresh herbs and the difference they
can make in the appearance of your dip say much in their
favor.  With some herbs, such as Basil, using the fresh
variety will actually tint the base of the dip.  It is
recommended that you use fresh herbs when the primary
ingredient is an herb.  Remember to finely chop all of the
fresh herbs before adding them to the dip mixture.

VEGETABLES:  Always use fresh veggies in your dip unless
the recipe specifies otherwise.  Most of the recipes call
for raw vegetables, which add a lively crunch to the
mixture.  In the few dips, where roasting or baking are a
part of the preparation, just follow the step by step
directions.

SEAFOOD:  The use of canned seafood in the dip recipes is
recommended as it is more convenient and in the case of
ingredients such as smoked oysters or sardines, this is
the only form that they are readily available in.  Always
be sure to rinse the seafood, (fresh or canned) thoroughly
in a strainer under cold running water before adding to
the dip.

    For the shrimp dips, buy the tiniest baby shrimp you
can find.  If you use the larger shrimp, dice them
coarsely before combining with the other ingredients.

    When using Crabmeat, flake it with a fork after
draining and pick out any filaments that may remain.
    Canned TUNA should be purchased packed in water so as
not to add more oil to the dip.  With canned seafood that
usually comes packed in oil, such as oysters and
anchovies, thoroughly drain off the oil.  Sardines and
salmon, even out of the can may contain bits of skin and
bone that must be carefully removed.

    For CAVIAR dips, buy the cheapest caviar available.
This is not to deny the merits of fine caviar.  But the
cheaper varieties hold their flavor and shape better when
blended with the other ingredients.



                        EQUIPMENT

Dips are not only fun, they're easy to make as well.  In
most cases, the only equipment you really need, other than
a mixing bowl, a sturdy spoon, a chopping knife and a
strainer when draining and rinsing are called for, is a
strong arm!

    Nonetheless, the high-tech gadgetry in your kitchen
will make life easier and faster--thus conserving the
vital arm muscles for the vital part of dipping.

    A food processor is great.  by following the
manufacturer's direction for your particular model, you
can use your food processor for finely dicing solid dip
ingredients or chopping fresh herbs, pureeing vegetables
or beans, creaming cottage cheese or cream cheese, and,
with the proper disc, shredding block cheese.

    A blender can also be used to puree beans, chop herbs,
cream the cottage cheese and with the addition of a little
liquid from the recipe, cream cheese.  An electric mixer
can simplify the task of creaming cottage or cream
cheeses.


                   CHILLING AND WARMING

May of the dips call for chilling, to allow the flavors to
marry (if you try a mouthful right after mixing and then
again after chilling, you will be surprised at the
difference).  For the recipes, cover the dips tightly and
refrigerate for at least 2 hours.  The dips can also be
made up to 24 hours in advance and refrigerated.  Garnish
the dips after chilling.

    When serving chilled dips, especially in the case of
those with mayonnaise or sour cream bases, it is a good
idea to place the dip bowl within a larger, shallower bowl
filled with shaved ice.  This will maintain the optimal
temperature and keep the dip from either spoiling or
separating.

    Hot dips should be prepared on the stove top or in the
oven according to the directions.  For serving, transfer
the dip to a chafing dish or fondue pot over a low warming
flame.  Be careful to use only heat-resistant utensils.


                        PRESENTATION

The way in which you present your dips can make a highly
personal statement, rather like putting your signature on
a finished work of art.

    Dips are best served in glass or china bowls, which
are free of the acidity found in metal bowls.  Lining dip
bowls with lettuce leaves, radicchio or endive leave, adds
a nice touch as do the colorful garnishes on top.  Where
it is not suggested as a particular garnish, reserve a
TBLS of one of the ingredients to place in a dollop in the
center or sprinkle over the top.  Depending on the
ingredients in the dip, you can also sprinkle peels of
carrot or apple, shredded cabbage, chopped parsley, lemon
zest, or shredded cheese over your masterpiece.

    Dippers, especially vegetable dippers that lend
themselves to fanciful arrangements are often placed in a
star-burst pattern or scattered on a platter in clusters.
In either case, intersperse dippers of varying colors and
textures.


                        STORING


Always store dips in the refrigerator.  Use only glass,
china, or plastic containers, as the acidity in metal
bowls can alter the color and taste of the dip.  Seal
tightly (airtight containers are the best) to prevent the
dip from absorbing other refrigerator smells or turning
crusty on the top.  Stir before serving again.