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Taramosalata
(Greek Smoked Fish Roe Pate)
1/2 c. smoked cod roe
1 c. olive oil
1 garlic clove
2 Tbsp. lemon juice
2 Tbsp. chopped parsley
1 Tbsp. finely chopped onion (or more to taste)
freshly milled black pepper
Cover cod roes for a few minutes in boiling water to loosen
skins, then peel them. Crush garlic and rub around a
mixing basin (bowl). Discard garlic. Dice roe, add 2 Tbsp
oil, and stand for 15 minutes to soften. Pass roe through
sieve into garlic-rubbed basin and beat until smooth. Add half the lemon juice, gradually beat in the rest of the oil, adding the remainder of the lemon juice at the half-way stage. Stir in the chopped onion, parsley and black pepper to taste. Chill and serve. Makes 6 servings.
A Veggie New Age Song:
Peas would rule the planets, and love would clear the bars. It was the dawning of the Age of Asparagus, age of asparagus
~Unknown
Cottage cheese will keep fresh longer if it's refrigerated upside down in its original carton.
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