Creative Sanctuary

Cuisine

Brasserie du Théâtre Montansier

By Allison

French brasserie

This post is part of my series on Versailles, France.

After your visit to the Château de Versailles, you will likely feel famished.  Intense tourism calls for a satisfying meal in a relaxed setting.  A brief stroll from the Château, the Brasserie du Théâtre Montansier serves homemade food made with fresh products.  A family-owned business, father-son team Stéphane and Dorian Platrier offer a warm welcome, exquisite food, and fair prices.

The restaurant serves traditional brasserie fare in an Art Deco setting: steak, sauerkraut, salmon, and tripe.  My friend Stéphane and I began our lunch with champagne—pourquoi pas?  I ordered snails, followed by the plat du jour:  pork tenderloin served over pureed root vegetables.  The generous portions left me full, and the red wine left me a little sleepy, but I stretched this pleasant lunch with crème brûlée, followed by an espresso.

friends enjoying lunch

My meal was top-notch, as was Stéphane’s company.  I also appreciated the clean beauty of the space:  mirrored walls, leather benches, and white table linens.  Our lunch was refined without being stuffy.  The service was attentive and unrushed.  The Brasserie du Théâtre Montansier is a bonne adresse that’s not to be missed!

pork tenderloin

French brasserie

Brasserie du Théâtre Montansier
15 rue des Réservoirs
78000 Versailles
Open Wednesday-Saturday for lunch and dinner
Open Sunday for lunch
Reserve online

Allison’s Tips

For quick access to the Brasserie du Théâtre Montansier, exit the Château property through the gate closest to the Royal Chapel, the tallest building on the property, in the northwest corner of the Royal Courtyard.  Take the rue des Réservoirs to the restaurant, a leisurely 5-10 minute walk.

As you make your way to the restaurant, take a moment to notice number 7 rue des Réservoirs.  This building is known as l’Hôtel Pompadour and as l’Hôtel des Réservoirs.   Constructed in 1752, Louis XV’s mistress Madame de Pompadour (1721-1764) received guests here.  After her death, the Pompadour’s casket was transported to the residence and displayed for two days.  From 1856-1922, it served as a high-end hotel and restaurant.  It currently houses government offices.

As you approach the brasserie, you’ll pass the Théâtre Montansier at number 13.  King Louis XVI and Queen Marie Antoinnette were present at its inauguration in 1777.

Inspirations

Ore restaurant

Madame de Pompadour.com

Versailles : côté ville, côté jardins, Alexandre Maral

 

 

My Airplane Meals

By Allison

airplane snacksI’ve spent years combing the internet for tips on preparing my own meals for airplane travel.  Especially on long haul flights, I like to bring my own food along for the ride—it is healthy and economical.  Some food bloggers prepare fairly intricate, time-intensive recipes for their trips, but with the last-minute chaos I inevitably encounter before I take off, I must keep things simple.  In this post I share my strategy for putting together meals for travel and give you a few examples of recent meals I’ve packed.

Strategy

  1. Prepare your travel meal the day before your trip. It’s probably too much to ask of yourself to get something together the day you travel.
  1. Use what’s left in your refrigerator, but steer clear of smelly foods that might offend your seat mates. No tuna fish, friends!
  1. Bring sturdy foods that can sit for several hours without perishing: bean or grain salads, nuts, apples, dried fruits, chocolate, hard cheeses.
  1. Pack your meal in a container you can reuse during your trip. Always bring your own utensils and a light weight water bottle that you can fill after you go through security.  Bring a cloth napkin or tea towel.

My Airplane Meals

Fun Snacks.  Let’s be honest.  Often, we won’t even have time to make a sandwich before heading to the airport.  In that case, treats are the best option.  If you have any “special” snacks hiding in your pantry, now is the time to pull them out.  Stash a few energy bars in your purse.  My favorites are Gomacro.  They are organic, they taste good, and the business is owned by a mother-daughter team.  Do you love chocolate, like I do?  Bring some of your best chocolate on the plane.  In the above photo, I treated myself to mendiants from Vincent Guerlais’ artisanal chocolate shop in Nantes.  Tiny squares of fine chocolate topped in dried fruit, hazelnuts, and pistachios.  A delight!  And don’t forget to bring a few pieces of fresh fruit—mandarin oranges and tiny lady apples accompanied me on the journey.

 

airplane meal 1

Lentil Salad.  If you have some leftover lentils or beans lingering in the fridge, make a salad.  Here, I tossed leftover black lentils in a red-wine vinaigrette.  The flavor was potent, which I needed in the sky when my taste buds were dull.  I folded in a little cucumber, apple, parsley, feta, and walnuts.  Toast the nuts if you have time.  This textured salad was flavorful and filling.  I also brought some cashews, a few mandarin oranges, and a tea bag.  I find airplane tea to be undrinkable, but the flight attendants will almost always bring me hot water.

airplane meal 2

Soba Noodle Salad.  I made this noodle salad the night before I left on my last trip to France and dressed up the leftovers for the next day.  I made a soy and sesame dressing and tossed it with soba noodles and roasted broccolini.  I folded in finely shredded kale and topped the dish with toasted sesame and sunflower seeds.  I slept well on the plane and felt like a million bucks the next day when I arrived in Paris.

How do you approach your travel meals?  Share your ideas in the comment section!

Inspirations

My Lunch Strategy

Recipes and Tips for Healthy Travel from My New Roots

Pack a Picnic for Your Next Flight from the New York Times

Mint Sunflower Spread

By Allison

mint sunflower spreadMy ten days in Australia were magical.  I had never imagined I would travel there, so apart from the Sydney Opera House and kangaroos, I didn’t hold any fixed images of what Australia might be or mean to me.  Arriving without expectations left me open to experiencing each day’s offerings—beach walks, fish markets, Aboriginal art.  At each turn there was a friendly face ready to welcome me to Australia and perhaps point me to my next adventure.

My culinary experiences were especially energizing.  I tried new foods with “exotic” names like barramundi and freekeh.  I ate the best breakfast of my life at Cornersmith in Sydney.  Two years on, I think that I am most affected by the creative preparation of foods I already knew.  I still remind myself to use ingredients in ways that are new to me, and my Mint Sunflower spread was developed in that spirit.

Inspired by Vladia Cobrodova’s Creamy Mint Pesto, my spread is summer fresh.  It gets its creaminess from sunflower seeds and raw cashews.  The potency of mint and Parmesan cheese stand up to one another and make for a surprisingly lovely pairing.  Baby spinach and parsley round out the flavors.  I serve this spread with pita chips and raw vegetables as an appetizer.  It also works well as part of a main course that includes other dips and spreads.  Thin it out with a few tablespoons of water and use it as a pesto in a bowl of pasta or drizzled over grilled vegetables or meat.  Mint Sunflower Spread freezes beautifully and has brightened up many a dreary winter evening when I crave healthy, bright flavors.

Inspirations

Using summer herbs

Tea in Sydney

Australian cookbooks:  Cornersmith and A Whole New Way to Eat

Mint Sunflower Spread

Created by on August 10, 2019

mint sunflower spread Inspired by Vladia Cobrodova’s Creamy Mint Pesto, this spread freezes well, so consider making a double batch when mint is abundant.

Ingredients

  • 3 c baby spinach leaves
  • 1 1/2 c mint leaves, tightly packed
  • 1/2 c flat-leaf parsley leaves
  • 1/2 c raw cashews
  • 1/2 c raw sunflower seeds
  • 1/2 c parmesan cheese, grated
  • 1/4 c extra virgin olive oil, plus extra to store
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black papper
  • 1 1/2 limes, juiced
  • 1/4 c water

Instructions

  1. Place all ingredients except extra virgin olive oil and water in food processor. Process until smooth. With motor running, slowly add olive oil. Then add water. Verify consistency and seasoning. If not to your liking, thin with more water.
  2. Drizzle with olive oil and serve with pita triangles, pita chips, or raw vegetables. If not serving immediately, transfer to jar and top with a thin layer of extra virgin olive oil to prevent oxidation. Will keep in refrigerator for 3-4 days.

Gazpacho Party

By Allison

gazpacho party

How are you doing with the oppressive heat? Even with the blessing of air conditioning it’s hard not to feel sluggish, isn’t it?

Today I offer you three gazpacho recipes that can serve as an easy, elegant first course at your next summer dinner party. Gazpachos are often thickened with a piece of stale bread or garnished with diced vegetables, but with these three recipes, my approach is different. I aim for thin, drinkable soups. These beauties make a stunning presentation in small glasses—no need for spoons! I do not worry about matching the glassware. In fact, all the tiny glasses pictured in this post come from local flea markets.

If you don’t have a dinner party in the works, a pitcher or two of gazpacho in the fridge can be a godsend during a heatwave. Hydrating and nutritious, soup makes a satisfying afternoon snack or light meal.  These gazpachos are best in the first three days, but will keep for almost a week.

My Elegant Gazpacho features bell peppers and ripe tomatoes. Silky Gazpacho has a generous dose of olive oil that makes an especially smooth soup. Red Fruit Gazpacho is a sweet soup whose flavor is heightened by a few drops of black vinegar.  Stay cool, stay hydrated, and enjoy!

Elegant Gazpacho

Created by on July 20, 2019

gazpacho I’ve been making versions of Daniel Boulud’s gazpacho for almost 20 years. Over time I’ve streamlined the steps, but I still blanch the bell peppers to lessen their sharp bite. This recipe makes a creamy red soup, flecked with basil. Adapted from Café Boulud Cookbook

Ingredients

  • 1 yellow bell pepper, core and seeds removed and cut into chunks
  • 1 red bell pepper, core and seeds removed and cut into chunks
  • 1 green bell pepper, core and seeds removed and cut into chunks
  • 3 ripe tomatoes (a mix of red and yellow is nice)
  • 1 English cucumber, peeled and cut into chunks
  • 1/4 mild onion, peeled and cut into chunks
  • 2 cloves garlic, split
  • juice of 1 lemon
  • juice of 1 lime
  • dash hot sauce
  • salt
  • pepper
  • 1 handful basil leaves, cut into ribbons

Instructions

  1. Bring a pot of salted water to the boil and add chunks of yellow, red, and green pepper. Blanch 2-3 minutes. Drain and run under cold water to stop cooking. Once cool, pat dry between a clean dish towel.
  2. Place all ingredients except salt, pepper, and basil into the container of a blender or food processor. Blend until mixture is smooth, at least 2 minutes. Work in batches if necessary. With blender running, add about 2 tsp. salt and several grind of pepper. Stop blender, taste and adjust seasonings, adding more salt, pepper, or hot sauce to suit your taste.
  3. Strain gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids.
  4. Stir in basil, transfer to pitcher, and refrigerate until chilled, at least 4 hours. Serve in glasses. Makes about 1.5 quarts.

Silky Gazpacho

Created by on July 20, 2019

gazpacho Adapted from Julia Moskin’s Best Gazpacho

Ingredients

  • 3 medium ripe tomatoes (a mix of red and yellow is nice)
  • 1/2 medium onion, chopped
  • 1 cucumber, mostly peeled and cut into chunks
  • 1 clove garlic, split
  • 2 tsp. sherry vinegar
  • 1 tsp. dried Piment d'Espelette or Aleppo Pepper
  • 1/2 c extra virgin olive oil + more for drizzling

Instructions

  1. Place tomatoes, cucumber, onion, and garlic in blender or food processor. Work in batches, if necessary. Blend on high speed until very smooth, at least 2 minutes. Scrape down the sides as needed.
  2. With the motor running, add the vinegar, 2 tsp. salt and Piment d'Espelette or Aleppo Pepper. Then slowly pour in olive oil. The soup will become very smooth and bright orange or pink. If soup is still watery, add a little more olive oil until texture is creamy.
  3. Strain the gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids. Transfer to a pitcher and chill until very cold, at least 4 hours.
  4. Before serving, adjust seasonings with salt, Piment d'Espelette or Aleppo Pepper, and vinegar. If soup is too thick for your liking, stir in a few tablespoons of cold water. Serve in glasses. Makes one scant quart.

Red Fruit Gazpacho

Created by on July 20, 2019

gazpacho This purple fruit gazpacho is ready in minutes! Its flavor and health are heightened by tangy black vinegar from Japan. Substitute 1/4 tsp apple cider vinegar if black vinegar isn’t available.

Ingredients

  • 1/2 small watermelon, cubed and seeds removed
  • 2 handfuls red cherries, rinsed and pitted
  • 2 handfuls blueberries, rinsed
  • 1 lemon, juiced
  • 6 drops black vinegar
  • yogurt for garnish, optional
  • ice cubes, optional

Instructions

  1. Place all ingredients except yogurt and ice cubes in blender. Blend until smooth. Chill until cold, at least 4 hours. If soup has separated, shake or stir to recombine. Serve over ice and add a dollop of yogurt, if desired. Makes 1 scant quart.

Markets and Picnics in Versailles

By Allison

red fruits french marketOutdoor markets and picnics. Quintessential French experiences that join food, fellowship, and nature.  Versailles is lucky to have some of the best farmers’ markets in the greater Paris area.  So why not take advantage of the abundance and pair a morning market visit with a picnic lunch?

Marketing and picnicking require some forethought.  First, check the weather forecast to assure that your picnic won’t be spoiled by rain.  Then, think about supplies.  I always travel with bamboo cutlery and a few tea towels, so I’m close to picnic-ready in Versailles.  Another option is to drop by a local supermarket to pick up disposable cutlery, napkins, and plates.

Outdoor markets don’t take place every day, and they usually shut down in the early afternoon.  Versailles’ main market, the Marché Notre-Dame, has distinct sections and schedules:  the indoor part operates every day except Monday.  The outdoor part runs on Tuesdays, Fridays, and Sundays.  Sunday is undoubtedly the most beautiful market day, with the most vendors selling their produce.  The Marché Notre-Dame is a few minutes’ walk from the Château.

The Marché Saint-Louis, held in front of the Cathedral on Thursday and Saturday mornings, is a vibrant part of the Saint-Louis neighborhood, a 10-15 minute stroll from the Château.  Although both this market and the Marché Notre-Dame are frequented by locals, I have noticed that the Marché Saint-Louis is more quaint and less crowded.

Once you’ve equipped yourself for a picnic, you’ll need to select your ideal picnic spot.  On the Château property, there is dedicated picnic space on the Plaine Saint Antoine, between the Château and Trianon Palaces.  Picnicking is also allowed along the lower part of the Grand Canal, closest to the Château.  Please note that glass bottles are not permitted in the Park, so all wine bottles will be confiscated at the security points as  you enter.  Access to the gardens and the picnic area is free of charge, except on Musical Fountains Shows and Musical Gardens Days.  Make sure you check the schedule beforehand!

Another picnic option outside of the Estate is the Lake of the Swiss Guards, accessible from the rue de l’Indépendance Américaine.

Versailles Markets

Marché Notre-Dame, Place du Marché Notre-Dame

Indoor market—Les Halles
Tuesday-Saturday:  7:00 a.m.–7:30 p.m.
Sunday:  7:00 a.m.—2:00 p.m.

Outdoor market—Les Carrés Notre-Dame
Tuesday, Friday & Sunday—7:00 a.m.-2 :00 p.m.

Marché Saint-Louis—In front of the cathedral, Place Saint-Louis

Thursday & Saturday:  7:30 a.m.—1:30 p.m.

Flower Market—Avenue de Saint Cloud, across from carousel

Tuesday, Friday, Saturday:  8:00 a.m.—7:00 p.m.
Sunday:  Morning

 

 

Rose Geranium Cake

By Allison

rose geranium cakeThe Kentucky Derby has come and gone, and today is Mother’s Day.  What plans do you have for your garden this year?  The harvest of my beloved yet modest patio garden makes its way to bright, summer dishes and iced tea garnishes.  The last few years I have made a spot for a gracious, yet spindly rose geranium.  Scented geraniums are simultaneously old-fashioned and trendy.  My favorite greenhouse sells not only rose geraniums, but chocolate mint geraniums, lime geraniums, and cinnamon geraniums.  How to choose?

I usually settle for my standard rose geranium.  When I am on my patio, I unfailingly rub a leaf between my thumb and forefinger, releasing a sweet and subtle rose scent.  I love my rose geranium for this kinetic and olfactory interaction, and I also love to make rose geranium cake.  This generous cake is dense and moist. Thin ribbons of geranium leaves lend texture and a gentle floral flavor, deepened by rose water.  I serve this cake with Ceylon teas, which are not too assertive and allow the cake to shine.

Rose Geranium Cake

Created by on May 12, 2019

rose geranium cake This refreshingly old-fashioned recipe comes from Shelley and Bruce Richardson’s A Tea for All Seasons.  I have made small modifications.  I have found that different brands of rose water vary in strength, so tread lightly, especially when making your glaze.  The 1/4 tsp rose water I use in the glaze is conservative.  Add more if...

Ingredients

Cake

  • 5 rose geranium leaves, chopped in chiffonade
  • 1/4 tsp. mace
  • 2 tbsp. rose water
  • 2 tsp. vanilla
  • 1 c sour cream
  • 1/2 tsp. baking soda
  • 1/2 tsp. fine-grained salt
  • 3 c all-purpose flour
  • 6 eggs, beaten
  • 2 1/2 c sugar
  • 1 c butter, room temperature plus extra for greasing pan

Glaze

  • 1 c confectioners' sugar
  • 1/4 tsp. rose water

Instructions

  1. Preheat oven to 350
  2. Grease tube pan with butter.
  3. Mix dry ingredients with a whisk in medium-sized bowl. Set aside.
  4. Using electric beaters or stand mixer, cream butter and sugar until light and fluffy. Add beaten eggs and mix until incorporated.
  5. Add about 1/3 of dry ingredients to batter, alternating with sour cream, until all dry ingredients and sour cream are incorporated.
  6. Add vanilla and rose water. Mix well.
  7. Fold in rose geranium leaves.
  8. Bake for 60-70 minutes or until knife comes out clean. Do not over bake. Cool in pan for 30 minutes, then remove.
  9. To ice cooled cake, combine confectioners' sugar and rose water and spread over top of cake.

Creative Spirits: Bourbon Hot Chocolate

By Allison

bourbon hot chocolateOn the rare occasion that someone tells me they are not fond of chocolate, I wonder what is wrong with them.  How could someone not love rich, decadent chocolate desserts?  A chewy brownie, a slab of homemade chocolate cake, or a square of dark chocolate as an afternoon pick-me-up…

Of course, high-quality chocolate can be rich, dense, and overwhelming.  I can’t count the number of times I have given myself terrible stomachaches by overindulging in chocolate.  As an adult, though, I’ve learned to be more measured in my chocolate consumption.  I’ve never been a daily consumer of chocolate.  I just needed to learn not to overdo it on the rare occasion that I bake a cake or a pan of brownies.  If I bake and give it away, there won’t be any chocolate to tempt me back into the kitchen in the evening.  If I freeze squares of brownies, I’ll forget that they’re in the freezer.

Another way to moderate my chocolate passion is through bourbon hot chocolate.  My recipe makes two espresso-sized servings.  One serving satisfies my craving, I serve the other to a friend, and since there are no leftovers, there is no risk of a tummy ache.  Serving this treat in vintage demitasse cups makes the occasion and the dessert feel special.

This is an old-fashioned hot chocolate that comes together in about five minutes.  With only three ingredients, it makes a quick, impromptu late afternoon treat or an elegant, unctuous dessert.  Use the best bittersweet chocolate you can find.  When I used Vietnamese chocolate from Eritaj, my hot chocolate was earthy and nuanced.  My favorite grocery store chocolate is Green and Black’s 70% Organic Dark Chocolate Bar. Don’t shy away from whole milk, as it makes the hot chocolate deliciously creamy.  But if you have none, use 2% or skim milk.  The bourbon adds a honeyed sweetness that helps marry the chocolate and the milk.  Skipping the bourbon is no problem if you prefer to keep your hot chocolate alcohol-free.

If, God forbid, you do happen to be one of those people who just isn’t into chocolate, you may want to try my Maple Pecan Tea Toddy.  It is warm, sweet, and comforting without the richness of bourbon hot chocolate.

Bourbon Hot Chocolate

Created by on February 24, 2019

bourbon hot chocolate

Ingredients

  • 1 c whole milk
  • 2 1/2 oz bittersweet chocolate, finely chopped
  • 1/4 tsp. bourbon, optional

Instructions

  1. Heat the milk in a small saucepan, without bringing to a boil.
  2. When the milk is hot, remove from heat and whisk in the chocolate. When the chocolate is melted, return to heat and cook at a very low boil for 2 minutes, whisking constantly. Do not step away during this time.
  3. Remove from heat. Stir in optional bourbon.
  4. Serve warm in demitasse cups.

La rue des Deux Portes

By Allison

la rue des deux portes versaillesWhile the grandeur of Versailles resides in its Château, its charm is surely in its diminutive streets, passages, and courtyards.  Lying in the shadow of the Château, la rue des Deux Portes (The Street with Two Doors) has mixed residental and business since the 17th and 18th centuries.  Connecting the rue Carnot to the Place du Marché, boutiques and restaurants saturate this short pedestrian way.  La rue des Deux Portes is lively, local, and picturesque, well worth a quick visit after your market trip or Château visit.  Alternatively, make an afternoon of shopping on this street and in the antique district, le Quartier des Antiquaires, also located close to the Place du Marché.

Allison’s Tips
Access
Leaving the Château, take the tree-lined avenue de Saint-Cloud to the avenue de l’Europe.  Take a sharp left on the rue Carnot, where you immediately see the south entrance to the rue des Deux Portes.

Coming from the Place du Marché, the north entrance to the rue des Deux Portes branches off the rue Ducis, on the west side of the Place.

Boutiques
Coffee and Tea Merchant—La Finca 15, rue des Deux Portes

Kitchen Store–Culinarion 13, rue des Deux Portes

Hat and Glove Shop–Falbalas Saint Junien 10, rue des Deux Portes

Toy Store–La Palette de Jeux 12, rue des Deux Portes

Cuisine
Maison Sephaire 17, rue des Deux Portes
Traditional French butcher and caterer that provides high end, traditional French food to go: artisanal charcuterie, pâté, roast chicken, and various sides such as carrot salad

Les Biscuits de Madame Georges 7, rue des Deux Portes
British inspired afternoon tea featuring homemade Bundt cakes

Eléphant d’Argent 6, rue des Deux Portes (Thai restaurant)

Crêperie des Deux Portes 12, rue des Deux Portes

Nightlife
BiBoViNo Versailles 15, rue des Deux Portes
Wine shop and bar featuring high quality « bag in box » wines.  BiBoViNo’s liquor license requires that food be served with alcohol, so patrons must also order charcuterie and/or cheese boards to accompany their wine.

L’Equilibre 8, rue des Deux Portes
Trendy tapas bar with more than thirty wines by the glass.  Happy hours from 5-8 p.m.      Arrive early to grab a table!

Creative Spirits: Maple Pecan Tea Toddy

By Allison

maple pecan tea toddy

Do you have a few neglected bottles of liquor gathering dust in a cabinet?  Since I like the idea of spirits more than I actually like to sip them, my tiny selection of whiskeys and liqueurs is neglected most of the time.  This winter, I’ve decided to get creative with the spirits languishing on my bar cart, and I’m inviting you along for the ride! In the next few months, my Creative Spirits series will provide straightforward beverage recipes made with accessible ingredients.  For those of us who aren’t likely to serve stronger alcohols, I will develop recipes that incorporate modest amounts of whiskeys and liqueurs to complement other ingredients in the drinks.  This is not a time to pull out your finest bourbons.  Aim for reliable middle-of-the road spirits that are appropriate for mixing, rather than your expensive bottles that should be saved for tasting.

Let’s begin with my Maple Pecan Tea Toddy.  I suggest serving this as a soothing dessert on a chilly night.  I begin by preparing Southern Pecan Black Tea and adding maple syrup, a little bourbon, and finishing it off with a cinnamon stick.  Easy as pie.  Happy Holidays!

Maple Pecan Tea Toddy

Created by on December 24, 2018

maple pecan tea toddy Tiny white chocolate chips add a creamy sweetness to Elmwood Inn’s Southern Pecan Black Tea.  I add a touch of maple syrup to this Tea Toddy, which pairs well with the caramel notes of Kentucky Bourbon.

Ingredients

  • 4 fl oz brewed Elmwood Inn Southern Pecan Black Tea
  • 1/2 fl oz wheated bourbon, such as Maker's Mark
  • 1 tsp. maple syrup, or to taste
  • 1 cinnamon stick, optional

Instructions

  1. Add bourbon to hot tea, then add maple syrup, stirring to dissolve. Serve with cinnamon stick, if desired.

Inspirations

Having fun with iced tea garnishes

Sparkling Apple Spice Tea Cocktail

 

Color Crush

By Allison

creamy vegetable dipsI love a beautiful cheese board. I love savory and toothsome charcuterie. This holiday season, though, I’m making a departure from my savory standbys. This year, I want bright, crisp vegetables to take the place of the denser, fattier meats and cheeses that I usually serve.

As much as possible, I’m keeping fresh, chopped vegetables on hand—endives, bell peppers, celery, and cucumbers. And I’m experimenting with creamy and delectable vegetable dips that get their heft from tahini, nuts, or dairy. I am not depriving my guests or myself! My colorful combos make for a sturdy snack or a pleasing appetizer. They can also stand in for salad at dinnertime.

So what’s my strategy? I pull out the food processor and whip up a few dips. Since I keep my food processor in a storage closet, I make good use of it and prepare a few dips at once that will keep for several days in the refrigerator. I aim for different colors and textures in my vegetable and dip boards. Endives are a favorite dipper, due to their shape and their mild bitterness. Sliced bell peppers are always in the rotation. Everyone reaches for the whole wheat pita triangles.  I favor under-appreciated celery.

I’ve found so many recipes for vegetable-based dips—all perfect in their own way—that I have yet to develop my own recipes. Below, you will find the links to three of my favorites, all of which will keep in the refrigerator for at least 4 days. Just make sure to give them a good stir and to freshen them with a little salt, pepper, or olive oil, if needed.

Roasted Butternut Squash Dip, Bon Appétit

Greek Goddess Dip, New York Times

Muhammara, New York Times (there are so many recipes for this Syrian spread on the internet!)