Find Some Recipes - Aioli Platter

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Aioli Platter

Ingredients
1	batch	aioli sauce, double batch
6	small	artichokes, trimmed, boiled and chokes removed
7	pounds	cod, poached
1	pound	carpaccio, (thinly sliced and pounded raw beef tender loin)
1/2	pound	snow peas, trimmed, blanced and refreshed in cold water
1/2	pound	green beans, same as above
1	pound	carrots, cut into 2 inch pieces
3	pounds	cauliflower, in florets
1	pound	chick peas, cooked
3	tablespoons	red or green peppers, sliced
1	pint	cherry tomatoes
1	pound	zucchini, sliced
1	pound	small potatoes, cooked
6	large	eggs, sliced in half, hard-boiled
4	tablespoons	capers
1/2	cup	parsley, chopped

Directions:
1. Spoon some of the aioli sauce into the center of each artichoke. 2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers. Makes 12 servings AIOLI SAUCE 8 to 10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 teaspoon Dijon mustard 1 1/2 cups oil (half olive, half peanut) at room temperature 1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste. 2. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Continue the blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.

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<h1>Aioli Platter</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3>Ingredients</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>batch</TD><TD class=ingredient>aioli sauce, double batch </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>small</TD><TD class=ingredient>artichokes, trimmed, boiled and chokes removed </TD><TD></TD></TR><TR><TD class=ingredient>7</TD><TD class=ingredient>pounds</TD><TD class=ingredient>cod, poached </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>carpaccio, (thinly sliced and pounded raw beef tender loin) </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>pound</TD><TD class=ingredient>snow peas, trimmed, blanced and refreshed in cold water </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>pound</TD><TD class=ingredient>green beans, same as above </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>carrots, cut into 2 inch pieces </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>pounds</TD><TD class=ingredient>cauliflower, in florets </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>chick peas, cooked </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>tablespoons</TD><TD class=ingredient>red or green peppers, sliced </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pint</TD><TD class=ingredient>cherry tomatoes </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>zucchini, sliced </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>small potatoes, cooked </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>large</TD><TD class=ingredient>eggs, sliced in half, hard-boiled </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>tablespoons</TD><TD class=ingredient>capers </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>parsley, chopped </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4> Directions: </TD></TR><TR><TD colSpan=4>1. Spoon some of the aioli sauce into the center of each artichoke. 2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers. Makes 12 servings AIOLI SAUCE 8 to 10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 teaspoon Dijon mustard 1 1/2 cups oil (half olive, half peanut) at room temperature 1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste. 2. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Continue the blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use. </TD></TR></TBODY></TABLE> 
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