OH FOR A STOVE

IF I HAD A STOVE, look at what I could attempt!

But the question is, would I?

"Gluttony is not a secret vice."
                                                                        Orson Welles

DO YOU LIKE GARLIC?

It's hard for us to imagine life without garlic. A lot of residents at the Manor pass up the house-made dinner rolls, but when garlic bread is on the menu, everyone seems to partake of it. Otherwise, there's not a lot of noticeable garlic on the menu. I've been known to order it on the side, say when we have spaghetti carbonara. Now that I think of it, perhaps it would enhance the endless broccoli if mixed with a little of what passes at the Manor for butter. But I digress.

We have two recipes for you today. One has been a standby and the other I found recently and copied it down just because it sounds good. I don't have a fabulous background as a cook, but one meal that is still mentioned occasionally by the people to whom I served it, is a springtime aioli presentation.

Ahead of time, I cooked the tiny potatoes, the shrimp and the eggs; parboiled the asparagus and snow peas and cut up the green pepper, celery and carrots. The aioli was mixed in advance, too. Six years later, I'm not sure what I did to make part of the sauce green......cilantro, maybe? Basil? Memory fails me, but here's my standby aioli sauce.

Traditionally, it's prepared with a mortar and pestle. I'm not always traditional, so I used my Cuisinart.

AIOLI SAUCE

Blend for one minute

3-4 garlic cloves

3 egg yolks

salt

2 T. lemon juice

Combine

1/2 cup olive oil

1/2 cup salad oil

Pour 1/2 cup in slowly as Cuisinart whirls.

Add 2 T. water

Continue pouring in oil.

Chill for several hours.

Did you know that technically speaking, recipes in a cookbook are under copyright and we shouldn't be passing them around? I'm a sinner. So here's what I found in a recent issue of Yankee Magazine

GARLIC AND HERB AIOLI

1 c. mayonnaise

2 garlic cloves

1 tsp. fresh dill, chopped

1 tsp. fresh parsley, chopped

1 tsp. fresh chives, chopped

1 T. chopped red onion

1 T. fresh lemon juice

zest of 1/2 lemon

1 tsp. horseradish

few drops of Tabasco

Mix and chill. 

Serve with vegetables and/or seafood

I'm hungry.