| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Cyberealm, Mom’s best, Appetizers | 12 | Servings | |
INGREDIENTS
| 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 loin |
| 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 |
| AIOLI SAUCE | ||
| half peanut) at room temp |
INSTRUCTIONS
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, 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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