LE GRAND AIOLI

I know, don't remind me, I've been neglecting this blog. So today I'm posting some photos from a recent (July 2019)casual dinner party in Hunter, NY.  for a guests 40th birthday. Here is the menu:


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Deep-Fried Vidalia Onions

Dipping Sauce

Mozzarella, Tomato, Basil Crostini

Grand Aioli with Cod, Salmon, Crablegs

Assorted  Seasonal Vegetables

Grilled strip steak

Aioli, Basil Aioli, Sundried Tomato Aioli

Fresh Salsa

Mixed Berry Galettes

and here are some photos:

DEEP FRIED VIDALIA ONIONS WITH A TAMARIND-CHERRY DIPPING SAUCE

SALMON PLATTER

CORN PLATTER

THE TABLE

THEY ADDED SOME MEATS

TELLING THEM WHAT IS WHAT
THERE WERE THREE AIOLIS: A LEMONY ONE, BASIL AIOLI
AND SUNDRIED TOMATO AIOLI.

DINNER FOR FIVE

     A traditional Italian dinner is what was requested. But what exactly to do you mean? From what part exactly? It was mostly Italian-American but with some other parts thrown in. And wine.

     Taking those chokes out of the artichokes before you stuff them is the thing to do. And it wasn't so difficult since I steamed them first, took out the chokes and refrigerated them until the next day. Then made the stuffing and filled the 'chokes. The combination of steaming and baking worked well. 

     The Orecchiette needed the best pasta and I found one from S. Martino of Abruzzo. A little pepperoncino perked it up. The veal got pounded and the sauce freshly made with few ingredients including capers though pungently tomato-y. The fennel got micro-minute blanched and then bathed in a warm bath of olive oil and a few tasty additions to melt in the mouth.

     Though the salad wasn't necessary it added a bit of freshness. A large bowl of bright shiny red-purple Radicchio with Endive cuttings, handful of Arugula and some torn green olives. Dressed with a whisper of lemon juice, balsamic and best evoo. An additional salad of sliced Bosc pear, piquant Gorgonzola schmeared on a toasted slice of Ciabatta, and a toss of toasted almonds.

The Crostini with the flaky crust dotted with rosemary-sugar and a multitude of apple slices and lemon juice set all bellies to the couch. (photos soon)

MENU

Stuffed Artichokes

Orecchiette with Pancetta, Mushrooms & Sun-dried Tomatoes

Veal Scallopine  with Tomatoes

Olive Oil braised Fennel

Radicchio, Endive, Arugula, Green Olive Salad

Pear and Almonds

Apple & Rosemary Crostini

Biscotti

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Taken after the salad course (when I remembered to take a photo).

The Radicchio salad partially consumed.

Osso Buco Menu

Going through my files looking for ideas for a dinner I came across this menu that was a dinner for two. I especially like the idea of this menu and can't wait to make it again soon. Wish I had photographs. Here it is:

Roasted Butternut Squash Soup

with Pine Nuts and Roasted Garlic Cream

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Stuffed Rolled Sole and Crispy Shrimp

with Avocado and Black Olive Tapenade

in a Mornay Mustard Sauce

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Osso Buco on Risotto Milanese

with Gremolata

Carrot, Shallot, Celery Root, Artichoke Heart, Rosemary Mirepoix

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Salad of Mesclun, Toasted Pecans, Grilled Goat Cheese

with Carrot Dressing

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Chocolate Soufflé with Crème Anglaise

DINNER FOR TWO

I'm sharing this menu I made last night for two people. There were lots of allergy and other restrictions. It is an all vegetarian menu, gluten free. Sorry no photos. They seemed to have liked it.

·      Carrot & Ginger Soup with Coconut & Cilantro puree

Sesame seed-crusted Roasted Cauliflower

Crispy Corn Tortilla Strips

·      Mixed Salad – Brussels sprouts, cucumber, cress, endive, radish, tomato, parsley

with Lemon & Extra-virgin olive oil dressing

·      Roasted Red Bell Pepper stuffed with 

Toasted Quinoa with carrot, onion, pine nuts, fennel seed & parsley -

topped with Sweet Potato and Avocado

·      Black Pepper crusted Portobello Mushroom Slices

Tomato Emulsion with fresh thyme

·      Sautéed Swiss Chard with Shallots

*Coconut Cake with Sautéed Banana

*Berry Pomegranate Compote

& *Vanilla Cashew Cream

--> * Monkfruit sweetener