Taramasalata With Spring Crudites Recipes

Steps:

• Place roe in a bowl, and cover with cold water. Soak for 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse in sieve, and drain. Gather cheesecloth around roe, and squeeze out water.
• Meanwhile, place potato in a small saucepan, and add enough cold water to cover by 2 inches. Add salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.
• Puree roe, potato, lemon juice, and pepper in a food processor. With machine running, add oil, and process until the mixture is smooth. Season with more pepper. Serve with toasts and crudites.

Steps:

• Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
• Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.

Steps:

• Place roe in a bowl and cover with cold water; soak 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse; drain again. Gather cheesecloth around roe, and squeeze out as much liquid as possible.
• Meanwhile, cover potato in a saucepan with 2 inches cold water and add 1/2 teaspoon salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.
• Puree roe, potato, and lemon juice in a food processor. With machine running, add oil and process until smooth. Season with pepper.
• CRUDITÉS
• The dips here are accompanied by spring produce, but nearly any vegetable can be used in a platter of crudités. Serve tender vegetables, such as celery, snap peas, and baby carrots, raw; broccoli, green beans, and cauliflower are better (and lose little nutritional value) when blanched for 2 to 3 minutes in boiling water and then shocked in an ice-water bath.
• Nutrition Information
• (Per 1/4-cup serving)
• Calories: 101
• Saturated Fat: 1g
• Unsaturated Fat: 4.6g
• Cholesterol: 136mg
• Carbohydrates: 3.3g
• Protein: 8.4g
• Sodium: 104mg
• Fiber: .2g

Steps:

• Place roe in the food processor with lemon juice. Microplane the garlic, and tap into the container.
• Purée until smooth and orangy-pink and "creamy."
• Add wet panko and a drizzle of olive oil, and purée until blended, now creamy and viscous.
• Transfer to a bowl, and with a tiny teardrop side of a box grater, grate in the potato. Whisk all together.
• Season with a little salt and more lemon juice to taste.

Steps:

• Place potato in saucepan and cover with water.
• Bring to a boil, then reduce heat and simmer until cooked through.
• Drain and set aside to cool a bit.
• Process potato, roe, onion and lemon juice thoroughly.
• The more roe that is mashed, the better the dip will taste.
• Gradually add in the oil until thoroughly combined.
• Transfer to a serving bowl.
• Can garnish with kalamata olives if desired.
• Serve with bread.

Steps:

• Soak the bread in a bowl of cold water, then squeeze out the excess and tip into a food processor or blender. Cut through the thick skin of the roe lobes, scrape out the soft roe underneath and tip into the food processor with the bread. Add the onion, garlic, lemon juice and a good grind of black pepper, then whizz to a paste.
• With the motor running, gradually drizzle in the olive oil, then the sunflower oil, until everything is incorporated and you have a slightly thicker paste. Scrape the taramasalata into a serving bowl, drizzle with a little more olive oil and serve with toasted pittas for dipping.

Steps:

• Yellow Split Pea Dip
• Wrap carrots, celery, white onion, herbs, and peppercorns into a bundle; tie with kitchen twine.
• Combine split peas with the water, 1/2 teaspoon salt, and herb bundle in a saucepan. Bring to a boil. Reduce to a simmer; cook until split peas are tender, about 45 minutes. Discard bundle. Reserve 1/2 cup cooking liquid. Drain split peas; let cool slightly.
• Puree split peas, lemon juice, 1 teaspoon salt, and 1/4 cup reserved cooking liquid in a food processor until smooth, adding more liquid as needed. To serve, drizzle spread with oil, top with red onion and capers, and season with pepper.
• Taramasalata
• Place roe in a bowl and cover with cold water; soak 10 minutes. Drain in a fine sieve lined with cheesecloth. Rinse; drain again. Gather cheesecloth around roe, and squeeze out as much liquid as possible.
• Meanwhile, cover potato in a saucepan with 2 inches cold water and add 1/2 teaspoon salt. Bring to a boil, and cook until tender, about 5 minutes. Drain, and let cool.
• Puree roe, potato, and lemon juice in a food processor. With machine running, add oil and process until smooth. Season with pepper.
• CRUDITÉS
• The dips here are accompanied by spring produce, but nearly any vegetable can be used in a platter of crudités. Serve tender vegetables, such as celery, snap peas, and baby carrots, raw; broccoli, green beans,and cauliflower are better (and lose little nutritional value) when blanched for 2 to 3 minutes in boiling water and then shocked in an ice-water bath.
• Nutrition Information
• YELLOW SPLIT PEA DIP
• (Per 1/4-cup serving)
• Calories: 124
• Saturated Fat: .5g
• Unsaturated Fat: 3g
• Cholesterol: 0mg
• Carbohydrates: 17g
• Protein: 6.54g
• Sodium: 408mg
• Fiber: .2g
• TARAMASALATA
• (Per 1/4-cup serving)
• Calories: 101
• Saturated Fat: 1g
• Unsaturated Fat: 4.6g
• Cholesterol: 136mg
• Carbohydrates: 3.3g
• Protein: 8.4g
• Sodium: 104mg
• Fiber: .2g