Taramasalata From The Kitchen Princess Manga Recipes

TARAMASALATA

Steps:

• Run the almond, potatoes and onions through a meat grinder, allowing the mixture to drop into a bowl with a little corn oil at the bottom. Combine the potato mixture with tarama and transfer it to a standing mixing bowl. Fit the mixer with a paddle attachment. Add lemon juice and mix on #2 speed. Add corn oil in a slow steady stream. If mixture gets too thick, ad a splash of seltzer. Continue to add oil until it is fully blended. Add olive oil in slow steady stream. Combine and finish with seltzer until mix is the consistency of light mashed potatoes.

TARAMASALATA

Steps:

• Remove skin from the fish roe. Put the onion in a food processor and chop fienly. Add the cod roe in small pieces and process until smooth. Add breadcrumbs, garlic, lemon rind and juice, and mix well together.
• With the food processor still running, very sklowly pour in the oil. When all the oil has been incorporated, blend in the water. Season with pepper.
• Transfer the mixture to a serving bowl and chill for at least an hour before serving. Garnish with olives and capers.

TARAMASALATA

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.

TARAMASALATA

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

TARAMASALATA

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.

TARAMOSALATA

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.