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How To make Dave W's Salsa (Thanks To Julia)
1 14oz tin chopped plum tomato
Juice of two limes Chiles; chopped 2 Cl Garlic; crushed
6 Spring onions (scallions); c
1 ts Sugar
Recipe by: chile-heads list - David Wilkinson Here's my favourite salsa recipe. Quick to make, and delicious. As with most recipes of this type, the quantities are variable according to personal taste, but this is what I like... Drain a little of the juice out of the tomatoes (otherwise it gets a little too runny), and then mix all of the ingredients together. The number of chiles depends very much on personal taste, and on the type available (here in the UK we get a much more limited range on sale), but I'm sure you can all figure out just how hot you want to make it. If possible, leave it to stand for at least half an hour before eating, or even overnight, but I can rarely wait that long before getting the munchies. How to eat: well, anyway you like. My favourite is to make a big bowl of salsa, take a big bag of tortilla chips, and then to while away the evening on the sofa dunking one into the other. Dave W. -- David Wilkinson davidw@parallax.demon.co.uk Parallax Solutions Limited, Coventry, UK This space intentionally left blank
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Buttermilk White Bread and Salsa Quitza with Lora Brody | Baking With Julia Season 1 | Julia Child
Lora Brody, an author, spokesperson, lecturer and cooking instructor, demonstrates bread machine breads, brie in brioche and quitza.
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Julia Child and some of the country's most outstanding pastry chefs and bakers, teachers and cookbook authors share indispensable techniques, time-honored tips and meticulously tested recipes that make home baking successful and satisfying. Featuring Martha Stewart, Alice Medrich, Joe Ortiz, Nancy Silverton, Steve Sullivan, Marion Cunningham, Nick Malgieri, David Ogonowski, Gail Gand and more.
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Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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