...is the color of our food. Sorry, that's an old joke that isn't even mine to share. It's from a joke issue of a college newspaper lambasting the "theme nights" in the dining halls--"Pink pink pink is the color of our desserts!"
Anyway. The theme this week at FFF is white. Or close to it.
#1. What’s your favorite white beverage? If you don’t have one, what’s your favorite beverage with something white in it?
Favorite all time beverage is a White Russian so that's easy.
#2. What’s your favorite white gravy, sauce, condiment, dressing or topping?
Mayonnaise. Are you even allowed to admit that in foodie America these days? I guess so, as the Phila Inquirer just did a big article about it in the food section.
#3. What’s your favorite white item from the refrigerated section?
A hard one. Lots of contenders but I'd have to go with cream cheese here.
#4. Share a recipe for something white.
Just made this recipe this week from the paper, here. Delicious. Didn't make the salmon with it but it also worked great with chicken and broiled tomatoes.
Makes about 2 cups, up to 16 servings
1/2 clove garlic, minced
1/4 cup apple cider vinegar
1 cup light buttermilk
2/3 cup real mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
1. Combine the garlic and vinegar; let stand 20 minutes to allow the garlic flavor to bloom.
2. In a separate bowl, whisk the buttermilk, mayonnaise and sour cream together. Gradually whisk in the vinegar mixture, then the chives and salt and pepper to taste (usually very little is needed).
- From Erin O'Shea, executive chef, Marigold, Philadelphia
Note: This dressing was designed to marry the flavors of the lightly smoked salmon and fried green tomatoes sometimes served at Marigold. It works well, too, with plain seared salmon, as well as with a simple green salad.
Per serving: 81 calories, 1 gram protein, 1 gram carbohydrates, 1 gram sugar, 8 grams fat, 5 milligrams cholesterol, 68 milligrams sodium, trace dietary fiber.
Wanna see what white foods other people are craving? Look here!