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Recipe Name: Aioli Platter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

1 Double batch Aioli sauce
6 Artichokes, trimmed boiled
And chokes removed
7 Pound(s) Cod, poached
1 Pound(s) Carpaccio, thinly sliced
and pounded raw beef
1/2 Pound(s) Snow peas, trimmed blanced
and refreshed in cold
1/2 Pound(s) Green beans, same as above
1 Pound(s) Carrots, cut into 2" pieces
3 Pound(s) Cauliflower, in florets
1 Pound(s) Chick peas, cooked
3 Red or green peppers, sliced
1 Pint(s) Cherry Tomatoes
1 Pound(s) Zucchini, sliced
1 Pound(s) Small potatoes, cooked
6 Eggs, sliced in halfcooked
4 Tablespoon(s) Capers
1/2 Cup(s) Chopped parsley
Spoon some of the aioli sauce into the center of each artichoke. 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 Source: The Silver Palate
Cookbook AIOLI SAUCE 8-10 garlic cloves, peeled 2 egg
yolks, room temp salt and freshly ground pepper juice of 1
lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at
room temp 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. Con- tinue 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. File

Nutrition (calculated from recipe ingredients)
Calories: 295
Calories From Fat: 132
Total Fat: 14.7g
Cholesterol: 64.3mg
Sodium: 291.1mg
Potassium: 860.2mg
Carbohydrates: 21.9g
Fiber: 6.3g
Sugar: 3.1g
Protein: 20g

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