On Thu 19 Jan 2006 09:07:58a, Thus Spake Zarathustra, or was it Goomba38?

> Julia Altshuler wrote:
>
>> To make sure it is finger-food type raw to your liking, try leaving it
>> in the hot, just under boiling water, for only 1 minute. I'd say the
>> blanching serves to bring out the color and somehow make the salt adhere
>> better. (I'm not sure of that.) Dipping sauces will be the subject of
>> the next thread. I love dipping sauces for vegetables.
>
> Yes... anyone have a nice gingery sesame type dip?
> I had some baked potstickers at work the other night (someone brought
> them from home) and they had a lovely dipping sauce made simply from 1/2
> cup red jalepeno jelly, 1/4 cup rice vinegar and 2 tablespoons reduced
> sodium soy sauce all heated up together to melt. It was very good! I
> think that would be good with broccoli too.
>

One I've tried and liked...

1 large head fresh garlic
1 1/2 cups extra-virgin olive oil, divided
1/2 cup balsamic vinegar
1 tablespoon tamari sauce or soy sauce
2 teaspoons shredded/grated fresh ginger
1/4 teaspoon dark sesame oil

Prepare the garlic head for roasting by cutting it in half horizontally
(through the plumpest portion of the cloves), keeping each half intact.
Place the halves, cut side down, in a baking dish coated with 1/4 cup of
the olive oil. Roast in a 400 degree oven until tender and golden, about 30
minutes. Remove dish from oven and let garlic cool.

To make the sauce: Squeeze the garlic cloves out of the skins and place
them back in the baking dish. Smash the cloves into small bits (leaving
some in chunks is perfectly OK). Scrape the mixture into a bowl and stir in
the vinegar, tamari, ginger and sesame oil. Add the remaining 2 1/4 cups
olive oil. May be prepared several days or weeks ahead and refrigerated.

Bring the sauce to room temperature before serving.

--
Wayne Boatwright տլ
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Okay, okay, I take it back! UnScrew you!