garlic clove – Aubrey About Town

Steamed Artichokes with Curry Aïoli

AAT — Mon, 25 May 2020 09:44:05 +0000

Served hot or chilled, Steamed Artichokes with this zesty Curry Aïoli to accompany is how I’ve enjoying this delicious thistle for as long as I can remember, and I haven’t eaten one without it for just as long.

Steamed Artichokes with Curry Aïoli

CourseSide Dish, Vegetable
CuisineSummer

Ingredients

Curry Aïoli:

2cups mayonnaise
1/4cup fresh lemon juice
1tsp garlic clovepaste (or 1granulated garlic)
1tbsp curry powder
1-1/2tsp ground turmeric
1/2tsp kosher salt
1/4tsp ground white pepper

Steamed Artichokes:

Instructions

Prepare Curry Aïoli

Combine ALL ingredients in a small bowl, whisk until smooth.
Refrigerate for at least 1 hour (or overnight) to thicken and to allow the dried spices to reconstitute. (As not to have gritty texture.) Keeps refrigerated for 10 days.

Prepare Steamed Artichokes

With a sharp serrated knife, cut the top 1-inch off artichokes. Cut off stems to the base. Pull off any brown, blemished and split leaves.
Place trimmed artichokes into a 6-quart stock pot. Fill with water.
Add lemon juice and salt.
On MED-HIGH heat, bring to a boil, cover with lid.
Lower heat to medium, gently boil covered for 25-30 minutes, or until the heart (base) is tender when pressed with your finger.
With a pair of tongs, carefully remove artichokes from water. Place upside down onto a large plate to drain. Serve hot, or allow to come to room temperature, or chill. Serve with Curry Aïoli on the side for dipping.

Recipe Notes

Curry Aïoli

Curry Aïoli

AAT — Mon, 25 May 2020 08:08:50 +0000

I have been making this zesty aïoli to accompany steamed artichokes for as long as I can remember, and I haven’t eaten one without it for just as long.
The Curry Aïoli is wonderful steak sauce, perfect with chilled poached fish & asparagus, and it takes a hamburger & fries to the next level. Use it in place of mayonnaise in sandwiches for something different.

Curry Aïoli

CourseDip & Spreads

Servings2-1/2 cups

Prep Time3 mins

Passive Time60 mins

Ingredients

2cups mayonnaise
1/4cup fresh lemon juice
1tsp garlic clovepaste (or 1 tsp granulated garlic)
1tbsp curry powder
1-1/2tsp ground turmeric
1/2tsp kosher salt
1/4tsp ground white pepper

Instructions

Combine ALL ingredients in a small bowl, whisk until smooth.
Refrigerate for at least 1 hour (or overnight) to thicken and to allow the dried spices to reconstitute. (As not to have gritty texture.) Keeps refrigerated for 10 days.

Recipe Notes

Also use the Curry Aïoli to prepare Curried Chicken Salad.

Swiss Fondue

AAT — Sat, 16 May 2020 00:21:28 +0000

Swiss Fondue

CourseCheese
CuisineSwiss

Servings8 guests

Prep Time10 mins

Cook Time10 mins

Ingredients

1/2pound Gruyere cheesecoarsely grated
1/2pound Emmental cheesecoarsely grated
2tsp cornstarch
1/2 garlic clove
2/3cup Sauvignon Blancor a dry white wine
4tbsp Kirsch liqueurdry cherry brandy
1/4tsp grated nutmeg
1/4tsp white pepperground

Instructions

Toss the shredded gruyère & emmental cheeses and cornstarch together, set aside.
In an unheated heavy saucepan, rub all over the inside with the cut garlic clove until the garlic clove has disintegrated in the pan.
Place seasoned saucepan of medium-high heat, and add the wine and 2 tablespoons Kirsch and bring to a boil.
Reduce the heat to medium-low then stir in the cheese/cornstarch mixture, stirring constantly until the cheeses have completely melted and the fondue has thickened and the fondue mixture is gently bubbling and completely smooth.
Carefully transfer hot fondue to a ceramic fondue pot over a flame, being sure to secure the pot to the base. Or pour into individual ceramic fondue warmers fitted with tea light candles.
Give guests long bamboo skewers or fondue forks. Serve with French bread cubes, green seedless grapes & apple slices. Dip and enjoy!

Recipe Notes

To dip in Swiss Fondue: French bread cubes, garlic crostini, soft pretzel bites, red & green seedless grapes & apple slices.