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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