Saturday, February 9, 2008
Carrot Cashew Pate
In a skillet over medium heat melt:
2 T butter [I use olive oil]
1 small onion, sliced
1 clove garlic, minced or pressed
Cook, stirring frequently, until onion is soft. Add:
2 c carrots, thinly sliced
3/4 t salt [I omit]
1/2 t curry powder [plus 1 t grated fresh ginger, 1 T lemon juice]*
2/3 c water
Cover and cook, stirring occasionally, until carrots are tender, 6-8 minutes. Set aside.
3/4 c salted [I use unsalted] roasted cashews
Continue blending, adding:
1½ T olive oil
Add carrot mixture and blend until smooth. Stir in:
1/2 c chopped salted [unsalted] roasted cashews
*OCT 2012: Finally made this again. See photo second from top. Though I usually prefer dips on the chunky side, I should have followed the instructions to finely grind. Also found the original recipe a bit bland. Tried again, ground much finer and added:
2 t finely grated fresh ginger
2 T lemon juice
Served on endive leaves topped with crushed cashews and also with crackers. The consistency of the finer ground dip makes spreading on crackers much easier. NOTE: Full recipe makes ~ 3 1/2 cups. Quantity shown in photos is half the recipe.
Ed did not like the rather bland original recipe, liked the dip with added ginger and lemon juice, especially on endive (also got rave reviews from recent guests) and really liked this pate in a salad.
Press pate into a small (3" diameter) ramekin until ramekin is 1/2 to 2/3 full. Run sharp knife around inside edge of ramekin. Turn ramekin upside down on a bed of small lettuces and tap to release pate. Garnish pate with crushed cashews and thinly sliced chives or scallion greens.
Lightly dress lettuce with balsamic reduction or balsamic vinaigrette.