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Text File | 1990-11-12 | 10.8 KB | 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.