Here's the recipe...
Ingredients
- 2 1/2 pounds fingerling potatoes, unpeeled
- Kosher salt
- 1(1/2-inch thick) slice white bread, crust removed
- 2 tablespoons Champagne
- 6 large garlic cloves, chopped
- 2 extra-large egg yolks, at room temperature
- 1/2 teaspoon grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon saffron threads
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups good olive oil
- Chives, chopped
Method
Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.
Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.
Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.
Above is our Superbowl table with Nikki's BLT macaroni salad, and Kitchen Sink salad, as well as sausages with peppers and onions, a little filet mignon, and citrus mint tea-lemonade. The food didn't stop there... we also had wings with an amazing buffalo dip, chips and my homemade guacamole, a variety of cheese, crackers and fig spread, as well as a tasty dessert :) We were all stuffed!!
For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.
Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.
Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.
Above is our Superbowl table with Nikki's BLT macaroni salad, and Kitchen Sink salad, as well as sausages with peppers and onions, a little filet mignon, and citrus mint tea-lemonade. The food didn't stop there... we also had wings with an amazing buffalo dip, chips and my homemade guacamole, a variety of cheese, crackers and fig spread, as well as a tasty dessert :) We were all stuffed!!
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