mayonnaise – 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.

Southern Pantry: Pimento Cheese

AAT — Mon, 18 May 2020 10:59:05 +0000

An on-hand refrigerator staple in any respectable Southerner’s home. The perfect go to when guests stop by, with club crackers, crudités, Swedish rye crackers (pictured) and Melba toasts or baguette crustinis (what have you). Also makes the perfect after-school grilled cheese sandwich (with a slice of tomato & ham) and for a quick & easy midweek pasta supper (just toss in hot freshly boiled pasta with a handful of peas).

Pimento Cheese

CourseCheese, Dip & Spreads
CuisineAmerican, Southern

Servings20 servings

Prep Time10 mins

Ingredients

8oz sharp cheddar cheese2 cups grated
8oz cream cheese(1 package softened)
1/2cup mayonnaise(I use Best foods, known as Hellman's east of the Mississippi, and not exactly Southern; the sweeter Miracle Whip is preferred by proper Southerners)
4oz sliced pimentos1 jar strained
1tbsp canned jalapeño pepperminced (the type used as a nacho topping)
1-1/2tbsp white oniongrated with juice
1/4teaspoon cayenne pepper(optional or to taste)
1/4tsp kosher salt
1/2tsp granulated garlic
1/4tsp ground white pepper

Instructions

To the bowl of a food processor add ALL ingredients.
Using the pulse function, process with stop & go pulses until chunky, scraping down sides of bowl with a rubber spatula in between pulses.
Continue to process until smooth.
Transfer to an airtight container, mason jar, or ceramic cheese crock.
Refrigerate for 3 hours to thicken to a thick spreadable consistency. Pimento Cheese will keep for two weeks refrigerated.
Serve with crackers or baguette slices.

Summer Sides: Deviled Potato-Scallion Salad

AAT — Fri, 15 May 2020 09:32:34 +0000

Deviled Potato-Scallion Salad

CourseSalad, Side Dish
CuisineAmerican, Southern, Summer

Servings12 servings

Prep Time30 mins

Cook Time20 mins

Passive Time2 hours

Ingredients

5lbs potatoespeeled & cut in 1/2 cubes
8 eggs
2cups celery(6 stalks, minced)
1cup carrots(2 medium, shredded)
1cup roasted red peppers(2 medium, roasted, peeled, minced)
1/2lb baconminced, cooked, fat removed
1 bunch scallionsminced (including whites)
1/2cup dill picklesminced
1tbsp kosher salt

Salad Dressing

Instructions

In a large pot, cover cubed potatoes and eggs with cold water and 1 tablespoon kosher salt.
On medium-high heat, bring to a boil. Boil 8 minutes, or until potato can be cut with a fork, but not easily mashed.
Immediately strain in colander, then plunge in ice water to halt cooking (the eggs will be hard-boiled in the time it takes to cook the potatoes).
Strain well of excess water, allow to cool completely, transfer to a large bowl.
Peel and chop hard boiled eggs, add to potatoes, add celery, roasted peppers, pickles, carrots, bacon, and scallions.
Refrigerate until chilled (about 1 hour). Serve chilled.

Prepare Dressing & Dress Salad

In a medium bowl, combine, mayonnaise, sour cream, lemon juice, Dijon, ground mustard, dehydrated chives, 1 teaspoon kosher salt, and ground black pepper, blend well.
Pour dressing over chilled potato mixture, toss well to combine.
Refrigerate at least 3 hours or for better results, overnight before serving. Serve chilled

Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L’échalote)

AAT — Sat, 16 Feb 2019 20:10:00 +0000

Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L'échalote)

This quintessential French classic can be made ahead, served chilled, warm, or room temperature.

CourseSalad, Side Dish, Vegetable
CuisineFrench

Ingredients

2lbs haricot vert(green beans) strings removed
3 large shallotssliced into rings
1/4cup clarified butteror olive oil
1tbsp olive oil
2tbsp champagne vinegaror red wine vinegar
1tbsp mayonnaise
2tbsp Dijon mustard
1tbsp kosher saltplus 1 tsp
1/4tsp white pepperground

Instructions

In a large pot, bring 6-quarts of water to a boil, add 1 tbsp kosher salt and 1 tbsp olive oil.
Meanwhile, make an ice bath by filling a large bowl half way with cold water, and ice, set aside.
Carefully drop green beans into boiling salted water, blanch for 60 seconds.
Immediately remove green beans, and transfer to the ice bath to cease cooking and to chill.
Strain chilled green beans, and spread on to a clean kitchen towel, pat dry. Transfer cooled, green beans to a large bowl, cover with plastic wrap, and set aside.
In a small bowl, add clarified butter (or olive oil), vinegar, mustard, mayonnaise, 1 tsp kosher salt, and ground white pepper. Whisk to combine.
Toss vinaigrette mixture, sliced shallots, and green bean together until green beans are fully coated.
Cover with plastic wrap and set aside until ready to serve, or refrigerate up to 6 hours.
Serve room temperature, chilled, or warmed through.