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
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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
We can follow the history of written recipes way back into ancient history, certainly as far as the early Egyptians, and possibly even further than that. Interesting though that is, sadly, these ancient cookbooks were just simple pictorial recipes for food preparation.
In fact, the oldest recipe in existence, according to food historians are some stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. This early Roman chef recounts how the cooks of his times made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs like basil, mint and parsley. Later, we have a couple of cookery books dating from the 14th Century : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of meals prepared by the chefs of the rich and powerful of that period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as parsley, basil and rosemary. These new foods and tastes prompted an outbreak in recipe manuscripts, most of which are kept safe in private collections. By the time we get to the 20th century, cooking publications are highly popular due to more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Aioli Platter recipe.
