Week one: a Vinaigrette, & an Herb Butter
Week two: Salsa Verde... no, not tomatillo salsa
Week three: Aïoli... garlic mayonnaise. Holy smokes, all these years I've been calling it man-aze.
Allow me to begin with a confession: I started with the Aïoli recipe, and I made it two weeks ago. My impulse was led by a new gadget, and a tiny egg I found on the porch. Thank you, Penny Hen.
When the cookbook arrived on my doorstep, I had to delve right in. I was anxious about following recipes, being disciplined, having the right ingredients and tools. And I do love cookbooks... I just don't follow instructions very well. At all. Ever.
Penny's tiny egg, and the tiny mortar and pestle inspired me to dabble in the magical art of making mayonnaise! Am I the only who thought making mayonnaise is for the fourth year students at Le School of Chefs? Well, I was certainly intimidated. I've seen Julie and Julia, leafed through Ms. Child's classic tome, and my impression was... you better know your way around a sharp knife if you think you can whip up a batch of real life mayonnaise.
But, I was wrong. We are cooking from Alice Waters' book and it is called The Art of Simple Food, and she is not kidding. People! I made garlic mayonnaise. And! It was delicious! And! Simple.
Discovered: It's good on steamed broccoli, and it's also pretty tasty on a bratwurst, with grilled onions.
Confession: I made the aïoli a lot sooner than I was supposed to, and I am unrepentant.
*More Descriptive: Okay, it's the silkiest texture, and not heavy. And I think I was fairly restrained with the salt, so that it was savory, but without making it plainly salty. Because of the garlic, we were reminded of the yumminess of garlic bread, when the topping is buttery rich and the garlic nutty, almost sweet. And I know I am saying "buttery" which describes the color, the texture, even an aspect of the flavor, but even to my own surprise... there is no butter! Adding the lemon enriched the taste, but did not make me think of it as an overly lemony impression... it was more like a catalyst for the other ingredients to reach their optimal flavors.
*Warren, are you and Emily going to whip up some aïoli soon?
And now I have a deeper respect and admiration for good food bloggers. How many interesting ways are there to describe YUMMY?!