aem wrote on 04 Aug 2005 in rec.food.cooking
Schoog
This Israeli-inspired dish, a cousin of Italian pesto, is a favorite on the falafel bar Jesse Buckner-Alper prepares for lunches at the Jewish Community High School. It's good added to a pita-hummus sandwich, but also goes well with pasta.
INGREDIENTS:
5 bunches basil
1-2 bunch parsley
2 to 3 jalapeno peppers
3 to 5 garlic cloves
Juice of 4 lemons
1-2 cup olive oil
3-4 to 1 teaspoon cayenne pepper
1 teaspoon crushed hot red pepper flakes
3 tablespoons honey
Salt to taste
INSTRUCTIONS:
Remove tough stem ends from basil and parsley. Place parsley and half of the basil in a food processor or blender (if you have a commercial- size processor, you can add all the basil at once).
Cut jalapenos in half but don't remove seeds unless you want a very mild version of this. Add 2 to the processor, reserving the third. Add 3 garlic cloves, the lemon juice, olive oil, 3-4 teaspoon cayenne, the red pepper flakes and honey. Blend until smooth, stopping machine and scraping down sides of bowl with a rubber spatula a couple of times.
Add remaining basil and process until smooth. Season with salt. Taste and add remaining garlic and cayenne as desired and process again.
Serve in pita sandwiches. Leftovers may be stored in the refrigerator for up to a week. Ladle into a jar with a tight lid, drizzle a little olive oil on top and close.
Yields 2 cups
PER TABLESPOON: 40 calories, 0 protein, 3 g carbohydrate, 3 g fat (.5 saturated), 0 cholesterol, 2 mg sodium, 0 fiber.
-- It's not a question of where he grips it! It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Are you suggesting coconuts migrate?
