Le Grand Aioli Recipe - Cooking Index
Le Grand Aioli Recipe - Cooking Index
| 1 lb | 454g / 16oz | Salt cod |
| Aioli | ||
| 1 | Bulb garlic | |
| 1 | Egg yolk | |
| 1 cup | 237ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Vegetables | ||
| 2 | Artichokes - blanched in (large) | |
| Salted water | ||
| 1 | Cauliflower - blanched in | |
| Salted water, cut bite sized pieces | ||
| 2 | Hard-boiled eggs - halved | |
| 4 | Fingerling or new potatoes - cooked through in (large) | |
| Salted water, cut bite sized pieces | ||
| 1 | Red beet - roasted at 400 (large) | |
| Degrees till tender, cut bite size pcs | ||
| 2 | Vine ripened tomatoes - quartered (large) | |
| 20 | Green beans - blanched in | |
| Salted water | ||
| 10 | Baby carrots - blanched in | |
| Salted water | ||
| 1 | Baguette |
The salt cod needs to soak in fresh cold water in the refrigerator for 24 hours. The water should be changed several times. Remove from the water and break into pieces.
The rest of the components of the platter can be started a day in advance as well. Start with the aioli by preheating your oven to 350 degrees. Wrap the bulb of garlic in a piece of aluminum foil with a few drops of olive oil. Bake for about 30 minutes or until tender. Allow to cool completely and then squeeze out the garlic into a mixing bowl. Add the egg yolk and slowly whisk in the olive oil. Season with salt and pepper and put in the refrigerator.
The day of you picnic, simply make sure all the vegetables are in bite size pieces. For the artichoke, clean and cut in half lengthwise. Rub with olive oil and place on a hot grill for about 5 minutes.
This recipe yields ?? servings.
Caution: There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.
Source:
MELTING POT with Pilar Sanchez - (Show # MP-1A64) - from the TV FOOD NETWORK
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