Like most foodies and food bloggers, I have a boatload of cookbooks and recipes torn from magazines-not to mention the huge collection I have on my computer. There are so many, that I sometimes forget to look at those dishes made in cooking school. One of the things I loved about taking classes at The New School of Cooking was the choice of recipes. Interesting, fun and flavorful, they gave us a glimpse of various cuisines, as well as techniques. Year two, we concentrated on the different flavor profiles from around the world.
I was looking in my notebook for a certain old recipe the other day and fell upon this one. It’s a Lebanese dip called Muhammara. The sweetness of the roasted red pepper and pomegranate molasses offset the nutty bitterness of the walnuts. A hot chili adds to the burst of flavor. Note: Pomegranate molasses can be found in the international aisle of specialty supermarkets and at Middle Eastern markets. I love making dips. You can double or triple the recipe and it lasts for days in the fridge and you’ll always have something to serve to guests coming over to watch sports or movies. And it’s vegan, to boot! Not that I’m vegan…I’m just sayin’. (I think you got that from the other blog recipes)
I made this the other night to watch the Yankees in the American League playoffs. The dip was delicious. The game…not so much. They lost the series to the Astros. Does this mean I have to root for the Dodgers in the World Series? Someone needs to buy me a t-shirt, then. I can’t bring myself to do it.
We’ll get ’em next year….