RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 726
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| Recipe Name: |
Aïoli Platter |
| Source: |
Classic Party Fare Cookbook |
Submitted by: |
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Last Modified: |
2010-03-05
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
15 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
15 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.11
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
All the vegetables can be prepared and cooked a day in advance and kept in covered containers in the refrigerator.
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Ingredients:
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Directions:
Steam or boil the potatoes until just tender. Let cool, then cut into halves or quarters. Steam or blanch the carrots, green beans, asparagus, baby corn and artichokes until just crisp tender. Halve the artichokes lengthwise.
Arrange the cooked vegetables, the cherry tomatoes, pepper strips, and shrimp on a platter with the aïoli dips in the center. |
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Garlic Aïoli
(Add to shopping list) :
1 to taste salt and pepper
1.5 Cups oil, olive
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Directions:
Pound the garlic in mortar and pestle with 1/2 teaspoon salt, until smooth. Mix in the prepared potato if using.
Beat the egg yolks with an electric mixer until smooth.
Add the oil, a few drops at a time, continuing to beat on high speed. Add half the oil in this manner. Then add the rest in a steady stream. The mayonaise will be very thick.
Mix in the garlic on low speed.
Transfer to a bowl and add the lemon juice and pepper.
Food processor method:
Use one whole egg rather than 2 yolks. Continue as above. |
Sun-Dried Tomato Aïoli
(Add to shopping list) :
1.5 Cups oil, olive
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Directions:
Pound the garlic in mortar and pestle with 1/2 teaspoon salt, until smooth. Mix in the prepared potato if using.
Beat the egg yolks with an electric mixer until smooth.
Add the oil, a few drops at a time, continuing to beat on high speed. Add half the oil in this manner. Then add the rest in a steady stream. The mayonaise will be very thick.
Mix in the garlic on low speed.
Transfer to a bowl and add the lemon juice and pepper.
Divide aioli in half. Blend the tomatoes to half, then mix this with the plain aioli.
Food processor method:
Use one whole egg rather than 2 yolks. Continue as above. |
Chipoltle Aïoli
(Add to shopping list) :
1.5 Cups oil, olive
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Directions:
Steam or boil the potatoes until just tender. Let cooland cut into halves or quarters. Steam or blanch the remaining vegetables until crisp tender.
Arrange on a platter. |
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| Nutrition per Serving: |
| Calories: |
104 |
Total Carbs: |
13.4 |
Net Carbs: |
8.9 |
| Cholesterol: |
45.9 |
Fat: |
0.3 |
Protein: |
10.95 |
| Fiber: |
4.55 |
Sodium: |
250.18 |
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