Food with Philadelphia Charm
From the monthly archives:
This is the recipe for the curry dip made on ‘Quick Fork: Super Dip.’
1 cup sour cream (lowfat is okay)
1/2 cup mayo (no miracle whip)
1 1/2 to 3 tablespoons curry powder
2-3 cloves garlic, crushed
salt and pepper to taste
Mix everything together and serve with cut veggies and sliced apple. It gets better if you make it a couple of hours in advance and let it sit a little before serving.
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The Quick Fork has been revived! Quick Forks are normal Fork You episodes, only in 2 minutes or less. In this episode we whip up some curry dip just in time for your Super Bowl party.
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Join Scott and Marisa as they whip up 3 salads in front of a live audience at Foster’s Housewares in Philadelphia. You’ll laugh, you’ll cry, you’ll want salad.
A very special thanks to everyone who came out to the show, and to the fine people at Foster’s for hosting us. The whole Fork You team had a great time, and we think that comes through in the podcast.
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Apple, Pear and Coconut Salad
from Live Salad
Salad:
3 apples, chopped into small bites
2 pears, chopped similarly
2 bananas, sliced into rounds
1 lime, peeled and chopped into small bits
1 cup peanuts, toasted and chopped
1/2 cup unsweetened coconut flakes, toasted
Dressing:
1 cup coconut milk
4 tablespoons honey
1 lime, juiced
Mound all the ingredients in a large bowl, tossing with half the lime juice from the dressing so that the fruit doesn’t oxidize. Whisk the dressing together and pour over the salad components. Stir to combine and serve promptly.
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