On Thu, 16 Jul 2009 06:24:19 -0700 (PDT), Kris >
wrote:
>
>Plus the Tuscan bean dip is the only one you can make quickly. The
>others involve longer cooking steps plus cooling time before you can
>mix it up.
>
You don't want to make them too far ahead or they will taste like
leftovers. I'd say you could make the bean dip and baba ghanouj (at
least grill the eggplant) today. Caramelize the onions today and mix
the rest tomorrow or Saturday. IOW do the parts that require cooling
ahead and mix later to keep them as fresh tasting as possible.


--
I love cooking with wine.
Sometimes I even put it in the food.