Aioli Platter Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1: Double batch Aioli sauce,
6 small: Artichokes, trimmed, boiled,
And chokes removed,
7 lbs: Cod, poached
1 lbs: Carpaccio, (thinly sliced and pounded raw beef tender loin
1/2 lbs: Snow peas, trimmed, blanced and refreshed in cold water
1/2 lbs: Green beans, same as above
1 lbs: Carrots, cut into 2" pieces
3 lbs: Cauliflower, in florets
1 lbs: Chick peas, cooked
3 large: Red or green peppers, sliced
1 pint: Cherry tomatoes,
1 lbs: Zucchini, sliced
1 lbs: Small potatoes, cooked
6: Eggs, sliced in half, cooked
4 tbsp: Capers,
1/2 cup: Chopped parsley,
Directions:
1. Spoon some of the aioli sauce into the center of each artichoke.
2. Place an aioli-filled artichoke in the middle of each plate, and
arrange the cod, carpaccio, prepared vegetables, and eggs around it
in a spoke-like fashion, making sure each plate has some of all.
Sprinkle with parsley and capers.
Makes 12 servings
Source: The Silver Palate Cookbook
=======================================================
===============
AIOLI SAUCE
8-10 garlic cloves, peeled 2 egg yolks, room temp
salt and freshly ground pepper
: juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive,
half peanut) at room temp
1. Puree garlic in a food processor or blender. Whisk the egg yolks
in a small bowl until light and smooth, and add to the garlic. Add
salt and pepper to taste, lemon juice, and mustard, and process to a
smooth paste.
2. With the machine still running, add the oil, very slowly, into the
mixture in a constant, steady stream, blending constantly. Con- tinue
the blending until you obtain a thick, shiny, firm sauce. Transfer to
a storage container, cover with plastic wrap, and refrigerate until
ready to use.
Source from luhu.jp
2. Place an aioli-filled artichoke in the middle of each plate, and
arrange the cod, carpaccio, prepared vegetables, and eggs around it
in a spoke-like fashion, making sure each plate has some of all.
Sprinkle with parsley and capers.
Makes 12 servings
Source: The Silver Palate Cookbook
=======================================================
===============
AIOLI SAUCE
8-10 garlic cloves, peeled 2 egg yolks, room temp
salt and freshly ground pepper
: juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive,
half peanut) at room temp
1. Puree garlic in a food processor or blender. Whisk the egg yolks
in a small bowl until light and smooth, and add to the garlic. Add
salt and pepper to taste, lemon juice, and mustard, and process to a
smooth paste.
2. With the machine still running, add the oil, very slowly, into the
mixture in a constant, steady stream, blending constantly. Con- tinue
the blending until you obtain a thick, shiny, firm sauce. Transfer to
a storage container, cover with plastic wrap, and refrigerate until
ready to use.
Source from luhu.jp
Tags
Appetizers