As if a flash sale of secondhand and vintage furniture over goblets of wine isn’t enough of a draw, we thought we’d tempt you with tasty morsels for that after-work, pre-dinner hunger. So while you work up a sweat from the buying and the dancing, head over to the table to try our homemade Salsa Verde and White Bean Dip, brought to you straight from the Krrb kitchen.
See you tonight and bring your compliments to the chefs.
Salsa Verde! by Vanessa
Vanessa shares with us a family recipe for a deliciously tart, citrusy and spicy, lip-smacking dip, perfectly suited for tortilla chips.
3 pounds bright green tomatillos, husked and rinsed
1 tsp cumin
6 small cloves fresh garlic, peeled
medium bunch cilantro
small bunch of fresh mint
1 tbs vegetable oil
cracked black pepper
Boil tomatillos and jalapeños in a large pot till soft. Drain and let cool down. Pulse in food processor with toasted cumin and garlic cloves. Add cilantro and mint, pulse again. When mixture is appears like a chunky liquid, boil again with vegetable oil. Simmer so the sauce will thicken. Salt and pepper to taste. Makes enough to get the party started.
White Bean dip by Jessica
Adapted from her cooking muse Mark Bittman, Jessica shares her recipe for a simple and healthy dip, great with veggies or chips, however you roll.
4 cups cooked white beans, drained (used canned if you please, or soak your own)
2 garlic cloves
1/2 cup olive oil or more., plus some for garnish
salt and pepper to taste
the zest of 4 grated lemons
In a food processor, puree the beans, garlic, and salt till smooth. Through the feed, add the olive oil so that it’s incorporated. Taste and add more salt, more garlic and some black pepper. Incorporate the minced rosemary and lemon zest. Eat till your hearts content. Serves plenty of party people.
Hint: If you want your dip to be a little smoother and thinner, add a bit of water. Easy.