Jennis Slaughter's Care for a Dip PDF

By Jennis Slaughter

A cookbook of amazing recipe's for guacamole, salsa, dips, and spreads

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4 Return the vegetables. 5 Before turning off fire, add the green finger chilies. 3. Peel and quarter the onions. 4. Cut the yard-long beans into 8-cm 3-in pieces. Add yard-long beans and eggpla nts. Simmer over low heat until vegetab les are tender but still crisp. Remove vegetables from the soup. To stop the cooking, transfer onto a pre-cooled metal tray and chill . Serving suggestion Arrange beef and vegetab les in a serving dish or an individual bowl. Add broth and serve piping hot. Accompany with fish sauce (potis) and halved co/amansl as sowsowon.

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79 Fidd lehead Fern Salad ayo; newly 'Sprouted (t~f"refore {"~1I1 ·prde r } f" 'liP" ~rh ad· t for salads are a Iw The best local Ingre len S k' These have become popu •• n recent ye,H' ann lr aVe lable those of the fiddlehead fero, or po o. best In cool mountainous area5 and are abundant dUring ecialty mar~ets. Ferns grow sp d k at wee en the rainy season. Vinaigrette Cut off the tips of the ferns, about 4 in from the top. Discard the tough stems. Wash and spin dry or wrap in paper towels. 2 Peel and cut onion into thin wedges.

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Care for a Dip by Jennis Slaughter

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