Dip It! (20 page)

1. Build a charcoal fire in an outdoor grill and let burn until covered with white ash. Or preheat a gas grill on High.

2. Grill the bread, turning once, until lightly toasted, about 3 minutes. Rub each slice on one side with the garlic. Drizzle or brush the oil over the bread. Cut each slice crosswise into 3 or 4 pieces. (The bruschetta can be stored uncovered at room temperature for up to 2 hours.)

Herbed Breadsticks

makes 16 breadsticks

MAKE-AHEAD
: The breadsticks can be prepared up to 1 day ahead.

H
omemade breadsticks have a rustic look that is much more appealing than the staid store-bought variety. Herbs give these added flavor with sesame seeds on top for visual interest.

¼ cup warm (105° to 115°F) water
1 tablespoon honey
1 ¾ teaspoons active dry yeast
1 cup cool water
2 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon granulated garlic (coarse garlic powder)
1½ teaspoons kosher salt
4 cups unbleached all-purpose flour, or as needed
Yellow cornmeal for sprinkling
2 tablespoons sesame seeds

1. Mix the warm water and honey in the bowl of a heavy-duty electric mixer. Sprinkle in the yeast and let stand until the mixture looks foamy, about 5 minutes.

2. Add the cool water, the oil, basil, oregano, granulated garlic, and salt. Attach the bowl to the mixer and fit with the paddle blade. Mix on low speed to dissolve the salt. Gradually add enough flour to make a soft dough that pulls away from the sides of the bowl. Change to the dough hook. Knead on medium speed until the dough is smooth, supple, and slightly sticky, about 5 minutes. Gather the dough into a ball, place it in a lightly oiled medium bowl, and turn to coat. Cover tightly with plastic wrap and let stand in a warm place until doubled in bulk, about 1 ¼ hours.

3. Position the racks in the top third and center of the oven and preheat the oven to 450°F. Sprinkle two large baking sheets with cornmeal.

4. Punch down the dough. Sprinkle a work surface with cornmeal, and pat and stretch out the dough into a 12 × 9-inch rectangle. Brush the top of the dough with water and sprinkle with the sesame seeds. Using a pizza wheel or sharp knife, cut the dough lengthwise into ½-inch-wide strips. Place the strips (they will stretch) about ½ inch apart on the baking sheets.

5. Immediately place in the oven and bake, switching the position of the racks from top to bottom after 6 minutes, until the breadsticks are golden brown, 8 to 10 minutes. Let cool completely. (The breadsticks can be wrapped in aluminum foil and stored at room temperature for up to 1 day.)

Index

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A

Aïoli,3

olive, 27

rosemary, 26–27

rouille, 27

ancho chiles, 8, 9

in red flame salsa, 64–65

antipasti salsa, 162–63

apple and chicken liverspread, 164–65

artichoke:

Cajun shrimp and,142–43

dill and, hot, 18–20

fresh baby, 84

original, 20

Steve’s roasted, andricotta, 92–93

asparagus, for dipping,84–85

avocados, 7–8

in the best guacamole,76–77

creamy, 78–79

Diane’s supreme, 80–81

in guaca salsa, 57

B

Baba ganoush, 3, 28–29

bacon:

black bean and, 68–69

Cheddar and, 156–57

Texas caviar with, 73

bagna cauda, 2

truffled, 30–31

basil:

Caesar, 50

tomatillo salsa, 59

and tomato topping, Tuscan, 132

beans:

black, and bacon,68–69

black-eyed peas, 72–73

green, 86

pinto, and beef chili, hot,152–53

beans
(continued)

soy, in miso-ginger,106–7

three-, salsa, 66–67

white, and roasted garlic,128–29

beef:

beefed-up cheese, hot,154–55

and pinto bean chili, hot,152–53

beet chips, 173

bell peppers:

for dipping, 88

roasted, 12

black bean and bacon,74–75

black-eyed peas, in Texascaviar, 72–73

blue cheese dip, 32

onion and, 17

bowls, 4, 6

brandade, smoked trout,148–49

breadsticks, herbed,184–85

broccoli:

Cheddar and,94–95

classic cheese and, 95

for dipping, 85

bruschetta, 132, 182–83

buttermilk-garlic dip, 36–37

C

Caesar dip, basil, 50

Cajun seasoning, 142–43

California dip, 16, 17

caper and Italian tunaspread, 150–51

caponata, 2, 33–35

carp roe, salted, 146–47

carrot:

chips, 172

for dipping, 85

roasted, and peanutspread, 96–97

-tahini, 124–25

cauliflower, for dipping, 85

caviar:

Texas, 72–73

Texas, with bacon, 73

wild mushroom, 40–41

celery, for dipping, 85

Cheddar:

bacon and, 156–57

broccoli and, 94–95

cheese:

classic broccoli and, 95

hot beefed-up, 154–55

see also specific

cheeses cherry tomatoes, fordipping, 86

chicken liver and applespread, 164–65

chile(s), 8–10

ancho,
see
ancho chileschipotle,
see
chipotlechilescon queso, 24–25

con queso con chorizo,25

green, New Mexican porkand, 158–59

jalapeño,
see
jalapeñochilespoblano, 9

roasting of, 9–10

serrano, 9

chili:

beef and pinto bean, hot,152–53

con queso, 154–55

chipotle chiles, 8, 9

smoky chorizo and,70–71

chips, 166–85

baked potato, 174–75

baked tortilla, 177

beet, 173

carrot, 172

fried tortilla, 176–77

homemade potato,171–73

parsnip, 172

salty, 167

chorizo:

chile con queso con, 25

smoky, and chipotle,70–71

chutney, Major Grey’s, 98,99

cilantro-tomatillo salsa,58–59

clams:

classic, 137

Long Island, 135–37

colored tapioca crackers
(krupuk warnawarni),
168

convenience foods, 2

corn, grilled, and goatcheese salsa,60–61

crab:

crackers, for dipping,169-salsa, hot, 138–39

crackers:

colored tapioca, 168

shrimp and crab, 169

creamy avocado, 78–79

crema, Mexican, 78–79

crostini, 180–81

garlic, 180–81

herbed, 181

crudités, 82, 83

see also
vegetables fordipping

cucumbers, for dipping, 86

cumin seeds, 10

curried vegetable, 98–99

D

deep-frying, tips for, 167,169–70

Diane’s supreme avocado,80–81

dill(ed):

artichoke and, hot, 18–20

shrimp spread, 144

dippers, 166–85

baked potato skins, 178

bruschetta, 132, 182–83

colored tapioca crackers
(krupuk warnawarni),
168

crab crackers, 169

crostini, 180–81

far far,
168

garlic-flavored crackers
(krupuk bawang),
168

herbed breadsticks,184–85

onion rings, 168

papad and pappadum,168–69

pita toasts, 179

shrimp crackers, 169

see also
chips; vegetablesfor dipping

dips, 1–6

of foreign cuisines, 2–3

guidelines for, 3–6

history of, 2

serving of, 6

E

Eggplant:

in baba ganoush,28–29

in caponata, 33–35

and tomato, Moroccan,102–3

F

Far far,
168

faux fondue, 100–101

fennel bulb, for dipping,86

fondue, faux, 100–101

G

Garlic, 10–11-

buttermilk, 36–37

crostini, 180–81

-flavored crackers
(krupuk bawang),
168-herb vinaigrette, 104–5

roasted, skordalia,120–21

roasted, white bean and,128–29

zucchini, mint and130–31

ginger-miso dip, 106–7

goat cheese and grilledcorn salsa, 60–61

green beans, for dipping,86

green olivada, 42–43

guacamole, 3, 4

the best, 74–75, 76–77

guaca salsa, 57

H

Ham and Swiss cheesespread, 145

Hell’s Kitchentaramasalata,146–47

herbed:

breadsticks, 184–85

crostini, 181

hummus, 39

yogurt, 48–49

herbes de Provence, 90, 91

herb-garlic vinaigrette,104–5

hot dips, 4, 5, 6

artichoke and dill, 18–20

beef and pinto bean chili,152–53

beefed-up cheese, 154–55

black bean and bacon,69

broccoli and Cheddar,94–95

chile con queso, 24–25

crab-salsa, 138–39