T5NF > wrote in message
...
> Nemo wrote:
> >Anyway: To stay on topic. Really cheesy-tasting pasta sauce.
> >
> >Fry up a good quantity of mushrooms with coarsely-chopped garlic until
> >they're well over-cooked and shrunken and the garlic well roasted, leave
> >them on some kitchen towel to absorb the oil and leave them aside while
you
> >then stand well back and chuck a large tin of plum tomatoes into the hot
> >oil - just the toms - not the juice yet..
> >
> >Keep on a high heat as singeing them a bit really brings out the "taste
> >factor," then turn them down to a simmer and add the juice out of the
tin, a
> >little tarragon and a very little chilli powder, and chop the tomatoes in
> >the pan. Then add the mushrooms.
> >
> >Stir and simmer for about 10 minutes then - the cheesy bit:
> >
> >Add the juice of a lime or two and a good glug of tahini. Stir slowly and
> >the tahini with react with the lime juice and other acids and form an
> >emulsion. This is what gives it a cheesy taste.
> >
> >Simmer this for a few more minutes on a very low heat and the whole lot
will
> >sort of bind together and you'll be able to pour off any surplus oil.
>
> Sounds tasty! Thanks Nemo for bringing this thread on topic and for the
> recipe... I cracked my knuckle on my right thumb awhile ago and have
developed
> arthritis in it...I'm finding that spicy food makes the difference as to
> whether I can bend my thumb or not... I would think that your recipe would
make
> a nice dip for tortilla chips as well as a pasta sauce...especially with
the
> addition of some hot peppers...yum!
>
Don't mention it.

Too late.

It's nice scooped up on crisps or big lumps of Matzo too.

You have my sympathy. Arthritis and circulatory problems are my family's two
favourite diseases. I'm already on Warfarin for DVTs and PEs and Atenolol of
AFs and I'm waiting for the rest!

I forgot to mention - it's even better with some chopped black olives added
once it's off the heat. A small amount of Soy Sauce helps to.