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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