1 Double batch Aioli sauce
6 sm Artichokes, trimmed, boiled,
And chokes removed
7 lb Cod, poached
1 lb Carpaccio (thinly sliced
-and pounded raw beef tender
1/2 lb Snow peas, trimmed, blanced
-and refreshed in cold water
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 lg 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 tb Capers
1/2 c Chopped parsley
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
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.