Season 2, Episode 4

Easy and Stylish Party Dips

Jack asks Frederic for some finger food assistance with some pointers for perfect party dips.

Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.

Equipment List:

  • Blender

  • Chef’s knife

  • Cutting board

  • Dry measuring cups

  • Rubber spatula

  • Measuring spoons

  • Large pot

  • Large bowl

  • Vegetable peeler

  • Spider or slotted spoon

  • Pairing knife

  • Sieve or colander

  • Coffee filter

  • Zester or rasp

  • Pepper mill

Blanching and Shocking:

  • Blanch vegetables for only 10 – 20 seconds in heavily salted water. For a crudite, the vegetables should still be crisp, not soft and mushy.

  • Shocking in ice water helps stop the cooking process and helps set the bright color of vegetables.

  • Salting the water also helps set the color, and it draws out flavor.

  • If you only have 1 pot to use for blanching, then blanch the mildest vegetables first, and proceed to the strongest flavored ones.

Fresh basil:

  • It is imperative to use fresh basil (as opposed to dried) to make the Basil Aioli, as it adds flavor, color, and texture.

  • Basil is highly perishable; look for unblemished leaves with no dark spots. Do not wash or cut basil until immediately before using. Store basil in your refrigerator, wrapped in damp but well-wrung paper towels covered with plastic wrap or in a plastic bag.

Draining yogurt:

  • Place plain or low-fat yogurt in a coffee filter set in a sieve set over a bowl, and let sit for 1 – 2 hours until thickened.

  • This restores some creaminess and lends more body to watery yogurt without adding fat.

Recipe Rescues:

  • The dip is too thin – Add more mayonnaise to the Basil Aioli. Add more drained yogurt plus a few more red peppers and sun-dried tomatoes to the Roasted Red Pepper and Sun-dried Tomato Dip. Blend again.

  • The dip is too thick – Add 1 tablespoon water and blend again. Add more water if necessary.

  • Vegetables are over-blanched – Try to prevent overcooking by immediately plunging blanched vegetables into an ice water bath to stop the cooking. It is better to undercook vegetables for a crudite, and then blanch them again briefly.

  • If your vegetables are wilted or dried out – Follow instructions for properly storing different types of vegetables. Do not wash vegetable

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Recipes From This Episode

Crudite Platter

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