1 double batch aioli sauce
6 small artichokes, trimmed, boiled,
1 and chokes removed
7 lb cod, poached
1 lb carpaccio (thinly sliced and pounde, d raw beef tender
1/2 lb snow peas, trimmed, blanced and ref, reshed in cold wat
1/2 lb green beans, same as above
1 lb carrots, cut into 2 pieces
3 lb cauliflower, in florets
1 lb chick peas, cooked
3 large red or green peppers, sliced
1 pt cherry tomatoes
1 lb zucchini, sliced
1 lb 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.
Servings: 12 servings
Aioli Platter Recipe brought to you by Recipe Ideas
Categories: Beans; Chinese; Dessert; Fruit; Italian
The History of Recipes
Historians have traced the existance of recipes back into distant history, certainly as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these old records were just very simple hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe found, according to historians are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. During Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by the Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, something that is very familiar to us today. He also tells us how the early Romans used a good variety of spices and herbs, including a few you will know for example thyme, rue and dill. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices like basil and coriander. These new foods and tastes created a torrent in manuscripts on cookery, some of which are now in private libraries. Over the following few hundred years, the wealthy families of Europe competed to serve up the most extravagent banquests, and as a result the best chefs and their recipe collections were greatly in demand. However, it was during the nineteenth century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes of the day. By the arrival of the 20th century, recipe books were highly popular as a result of increased literacy, people having increased spare time and having more money. |
We hope you enjoy this Aioli Platter recipe.
