Alice Water’s is an intriguing woman I knew little about until a few days ago. I gave her aioli recipe a try after wring a blog post at the Family Kitchen about Kim Severson’s relationship with her, and how Alice changed her life for the better. I had never made aioli before, it takes a little time and patience, but is so worth it. I made it with only olive oil and lots of crushed garlic that I pulverized with a mortar and pestle. You can find Alice’s aioli recipe at the Family Kitchen.
Nasturtium Jalapeño Aioli531
This aioli was the result of a little experiment I conducted earlier this week. I was testing both my ability to make aioli and also the flavor combination. Peter over at cookblog mentioned a nasturtium pesto awhile back, and that led me down[...]
Pistachio Pecorino Crusted Tilapia with Lemon Aioli531
Well, I had some leftover crushed pistachios from another recipe, and I wasn't sure what to do with them...but then when I was deciding what to flavor my tilapia for dinner with, I thought incorporating the pistachios into a crunchy crust on[...]
Mozzarella en Carrozza with Pepper Aioli Dipping Sauce541 (1 vote)
Mozzarella en Carrozza (translation, Mozzarella in a carriage). Mozzarella en Carrozza.....Moozzzarella ena Carrozzzzzza. I just like saying it over and over again, as if Italian is my primary language. It's not.[...]
Tuna-Fish-Cakes with Lemon Aioli, pretty Smart I think!531
How do you tuna fish? You say: "Howzit fish?", Such a lame joke, but my children kill themselves laughing everytime they catch some unsuspected victim. We love tuna whether it is fresh or tinned. I think either way, the possibilities are[...]
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