6 cloves of garlic, peeled
1/2 cup pine nuts
3 potatoes, boiled, peeled and
1 juice of a lemon
1/4 cup olive oil
1 egg, lightly beaten
Directions
Combine the garlic and nuts in a blender or food processor and
puree. Add the potatoes, and puree. Pour potato mixture into a bowl
and, using a whisk, beat in the lemon juice, a bit at a time.
Gradually add the olive oil in a thin stream while continuing to beat
so oil combines with potato mixture. When oil has been absorbed, add
the egg and beat well. Giovanni de Bourbon-Sicily, French Vogue Note:
If you omit the raw egg, you still get a nice sauce. According to an
ancient proverb, "Garlic is as good as 10 mothers." If the latest flu
bug has hit your house--and whose has escaped--you may be ready to
test claims for garlic's medicinal powers.
Since 1983, the National Library of Medicine has gathered 125
scientific papers on the therapeutic potential of garlic. They've
found some interesting material. It's clear that allicin, the smelly
compound in garlic, is an antibiotic--but only if taken raw. Heat
destroys the elements that have antibiotic properties. Raw or cooked,
garlic can also work as a decongestant and expectorant for common
colds and bronchitis. Regularly eating raw garlic seems to act as a
deterrent for these ailments, according to Dr Irwin Ziment. A Dr
Abdullah, who eats a couple of raw garlic cloves a day, claims he has
not had a cold since 1973. Admittedly, eating raw garlic won't help
your social life but Kyolic, a deodorized garlic compound from Japan,
may allow you to have good health and good friends. I've also heard
of fresh garlic imported from Japan that supposedly is deodorized. If
any of you have found it in local stores, let us know. It would be
interesting to hear if it lives up to the claims made for it.
Since having the flu is no fun, this may be a good time to take
your chances and share some pungent garlic dishes with friends and
family--for health's sake. It's easy to add minced fresh garlic to
hummus or tabbouleh, Mid-Eastern dishes you can buy in many deli's
and natural food stores. If you're brave, you can try my
grandmother's cold cure. Spread a slice of black bread with butter,
then layer thin slivers of raw garlic all over the bread. Eat this
and it'll cure what ails you...or keep everyone so far away that no
germs will reach you! Aioli is a milder way to enjoy raw garlic. This
French condiment, a sort of mayonnaise, is a puree of garlic, boiled
potatoes, olive oil and egg. Serve it with chicken, grilled fish,
dolloped into soup and on vegetables.
Servings: 2 servings
Aioli Recipe brought to you by Recipe Ideas
Categories: Fruit; Nut; Vegetable
The History of Recipes
Recipes as a concept can be tracked back into antiquity, certainly as far into history as the Egyptians, and maybe further still. In practice though, in the main part, these old cookbooks were just primitive pictorial instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Much later, in Roman times a man called Apicius compiled a collection of documents describing recipes cooked by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius also informs us how the early Romans used a wide range of aromatic flavours, including some that we all recognise for example bay, mint and dill. Continuing our culinary historical journey, there are a couple of interesting recipe books from the 14th Century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that we all know today, but rather accounts of the types of meals enjoyed by the rich and powerful of the time. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes caused an eruption in publications on food, most of which still exist in private libraries. When we get to the twentieth century, cooking books were in high demand, due to higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Aioli recipe.
