| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetables, Vegetarian, Unclassifie, *california |
2 |
Servings |
INGREDIENTS
|
|
Crusty bread |
|
|
Butter |
|
|
Radishes; thinly sliced |
|
|
Coarse salt |
|
|
Crusty bread |
|
|
Fresh goat cheese |
|
|
Minced onion |
|
|
Chopped fresh parsley |
|
|
Fresh lemon juice |
|
|
Sugar snaps; blanched |
INSTRUCTIONS
SANDWICH ONE
SANDWICH TWO
TO SERVE
FOR DINNER: serve 2 platters of little open-faced vegetable sandwiches
arranged around mounds of sugar snap peas.
SANDWICH ONE. "A slice of good rustic bread slathered with sweet butter and
topped with thinly sliced radishes and a sprinkling of coarse salt;
SANDWICH TWO: "bread spread with fresh goat cheese and topped with a
garnish of minced onion, parsley and lemon juice (about 1 cup onion and 1
tablespoon each parsley and lemon; if the onions are too harsh, you can
soak them in ice water for 30 minutes; just dry them well before mixing).
PEAS: SEE the recipe "English Snap Peas (Thompson).
VARIATION: Blanched sugar snaps for less than a minute in a big pot of
boiling water, then immediately chilled them in cold water. I patted them
dry and dressed them with a bit of melted butter and Champagne vinegar.
SERVING IDEAS: For dessert, I sliced the strawberries in half and mixed
them with a little sugar, fresh mint leaves torn to small pieces and just
enough unflavored yogurt to hold them together.
*REF: IN THE KITCHEN, "Spring's Raw Simplicity," By RUSS PARSONS, Wed
5/13/1998 < www.latimes.com/HOME/NEWS/FOOD/ > Sent by Hanneman/buster
Recipe by: Russ Parsons, see *ref
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14,
1998
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