Saturday, September 27, 2014

Tuna Steaks with Aïoli and Provençal Vegetables

Wednesday 24 September
We got out a pair of TJ's albacore steaks, a couple of zucchini, a yellow squash, and an orange pepper, to grill up an approximation of this.
We liked the idea of tossing the vegetables with oil and herbes de provence, but we're not going to use dried herbs when the ones in the garden are crawling up the steps and trying to get into the house.  So we chopped up fresh savory, thyme, and basil, tossed with the grilled vedge, and doused with basil oil.

Of course, Holt wanted to make his aïoli from scratch; but his usually dependable robot-coupe method didn't work this time, as he was trying to spin up only the yolk of one egg, and the blade couldn't get to the bottom of it.  It was ruined, and as we only later discovered these instructions for aïoli rescue via whisk, we surrendered to the easy, rather than the seemingly impossible, aïoli.

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