November 2011 COTM: Gourmet II: Sauces and Salsas; Relishes, Chutneys, etc. and Basics
Please use this thread to discuss and review recipes from the chapters about sauces and salsas, relishes, chutneys, pickles and preserves and basics.
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Tahini Sauce - p. 811
Lately we’ve been highly addicted to roasted cauliflower. Hot or cold, as a side or an antipasti, we just can’t seem to get enough of this tasty treat. Inspired by the goodhealthgourmet who mentioned on another thread that she likes dipping roasted in Tahini sauce I thought I’d give that a try and, was happy to find a recipe in the COTM.
This really couldn’t be simpler. Garlic cloves are minced and mashed to a paste with salt before whisking together with tahini, lemon juice, water, olive oil, cilantro (I used Italian parsley) and cumin.
This was truly lovely with the roasted cauliflower and I used what was leftover to drizzle over grilled salmon the following day with equally impressive results. A versatile recipe well worth keeping and repeating.
Tahini Sauce, p. 891
I concur w/Breadcrumbs: this is as easy as it gets and oh so delicious. I used both cilantro and parsley in mine, and served it in lieu of yogurt sauce with lamb chops (based on recipe on p. 504). I've since spread the leftovers on a piece of naan and folded that over leftover eggplant (Madhur Jaffrey's "in the pickling style") for a lunchtime sandwich, and can imagine many other ways to use this.
Highly recommended. Perfect for the dairy-averse.