Name: Aioli Platter
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

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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