C'est Cheese!





"Crudité" is just a more pretentious way of saying "veggies (or fruit) and dips." But, of course, the Goddess of Foof does not serve mere "veggies and dips"!

Produce for the crudités platter include:

  • baby carrots
  • cherry tomatoes
  • sugar snap peas
  • mushrooms
  • cucumber
  • red- and green pepper slices
  • zucchini
  • asparagus*
  • broccoli*
  • cauliflower*
  • snow peas*
  • green beans*
  • edamame+

*Mrtha suggests that these veggies hold up better, and taste better, if blanched quickly in boiling water before serving. Broccoli, asparagus and cauliflower need up to 2 minutes, but the others can be blanched in under a minute... or even seconds, like the snow peas! This can be done ahead of time, but should be done as close to serving time as possible.

+Gustave clued me in to edamame when he took me out for sushi in New York (because we were, like, sick of Elaine's or Balthazar's). If you've never heard of it, it's just soybeans. That's it. Cooked soybeans. You eat them out of the pod, and they're delish. You can buy soybeans at most any greengrocer... and Trader Joe's sells big bags of 'em frozen. They can be served cold or hot -- I prefer cold -- and should be accompanied by a bowl for discarded pods, and a small dish of sea salt for dipping.

Dips can be served in chilled bowls, or hollowed out heads of lettuce or gourds for a twist. I'll prolly stick to Retro-looking bowls for this particular party. I haven't decided which ones yet... I'm sure I'll just do the basics, because you don't really need a whole lot of dip when you serve nicely prepared veggies... the flavor of good produce is enough. So I'm guessing I'll fix a Cucumber Sour Cream dip, some sort of mustard-based dip, and maybe something with cottage cheese and dill ...  but no -- N-O -- powdered onion soup stuff!