An exciting addition to a grilled meal... you can do it all on the grill! Depending on the humidity, you may need to add or subtract a tablespoon of water or flour to achieve a dough that is smooth and only slightly sticky before rising.
A quick and zesty dip! Serve with rounds of sourdough toast or with a good sesame crisp. The anchovy really adds a depth of flavor that is not present in other artichoke dips... like them or not, give these little fishes a try in this dip! Makes 48 Tablespoons; 1 Tablespoon per serving on toasts or as a dip. Try this as a spread as well, it is delicious with lettuce and tomato on rye bread.
It's a fun finger food for infants and toddlers that packs a little calcium and vitamin punch. Try vegetarian cream cheese and soy yogurt for the lactose intolerant child or children not yet introduced to milk products. Cook time is approximate chill time. Servings are dependent on size of squares or shapes cut, but we cut the pan into 5 rows and 5 columns, yielding 25 squares.
Traditionally called "Gomasio", this seasoning is a staple in Japanese cuisine and is a sure hit in your kitchen too! Try sprinkling on steamed veggies, white rice, on pasta tossed with a little oil, soba noodles tossed with a touch of sesame oil and green onions... the possibilities are endless!
Traditionally called Vatapa, this Brazilian fish stew is good over cooked rice. Dried shimp can be purchase at chinese or spanish markets or in the international foods section of larger supermarkets. The stew can also be made with mussels or other shellfish... try your own favorite combination.