Aioli Crostini Food

AIOLI

Steps:

• Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice.

AIOLI CROSTINI

Steps:

• ROASTED GARLIC:( make first).
• Preheat oven to 400ºF.
• On a sheet of aluminum foil place all garlic/shallots or both and sprinkle with oil and seasonings.
• Fold the edges of the foil together to form a bag and roast until tender, about 40 minutes.
• Use immediatley, or refrigerate in a little olive oil in an airtight container for 2-3 days.
• CROSTINI:.
• In the bowl of a food processor, combine garlic, egg, salt and pepper.
• Turn on the machine and slowly stream in the oil.
• Continue to process until the mixture is throughly emulsified; stopping once to scrape down the sides of the bowl.
• Makes about 2/3 cup of aioli.
• Place the bread slices in a single layer on a baking sheet with about 1 tablespoon of the aioli.
• Bake until just golden, for about 2-3 minutes.
• Watch them carefully so that they don't burn.
• Sprinkle with chopped parsley, as garnish.

IRISH SMOKED SALMON ON BROWN BREAD CROSTINI WITH HARD-COOKED EGG AIOLI

Steps:

• For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
• Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
• Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
• For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
• Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.

PINK SHRIMP CROSTINI, BOUILLABAISSE RELISH AND SAFFRON AIOLI

Steps:

• Melt the butter in a large saute pan over medium-high heat. Add the shallots and cook until translucent, about 3 minutes. Add the shrimp and saute until cooked through, about 3 minutes. Add the chives and lemon juice, and season with salt and pepper. Place a spoonful of the Bouillabaisse Sauce on a plate. Place a piece of baguette on top of the sauce, and then a large spoonful of the cooked shrimp. Top with the Bouillabaisse Relish. Finish with a spoonful of the Saffron Aioli.
• Heat the oil in a large saucepan over medium-high heat. Add the fennel, onions and garlic and cook, stirring frequently to prevent sticking, for about 10 minutes. Then add the tomatoes, peppers and thyme. Continue to cook and stir for 8 minutes. Add the white wine and cook until it has reduced by half. Then add the fish stock. Increase the heat and bring to a boil. Add the fish and decrease the heat to a simmer. Cook for 5 minutes. Add the basil and Espelette, then turn off the heat and let cool slightly. Place the sauce into a blender and blend until smooth. Season with salt and pepper.
• Heat the olive oil in a small skillet over medium heat and saute the carrot, celery, fennel and onions until soft, about 5 minutes. Add the basil. Season with salt and pepper.
• In small saucepan, heat the saffron threads and 1 tablespoon water to a boil and set aside to cool. Put the garlic in a small bowl with the egg and some pepper and whisk until combined. Slowly whisk in the olive oil, in drops at first and increasing the amount added as the sauce thickens. Add the lemon juice, saffron water and season with salt and pepper.

CROSTINI WITH MUSHROOMS AND AIOLI

Steps:

• Heat the 1 tablespoons olive oil in a pan that has a cover.
• When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat.
• Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
• To make crostini slice baquette into 1/4" slices, brush slices with olive oil and bake in 375 deg. oven for 8 - 10 minutes.
• Caesar Mayo/Dressing:.
• Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.).
• Spread with alioli and top with mushrooms.
• Broil for about 30 seconds or until alioli starts to bubble. (Note: I used the caesar dressing and skipped the broiling step (it was really good but I still want to try the alioli.).

AIOLI

Steps:

• Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle. Mash to a smooth paste.
• Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly): Add the egg yolks to the mortar and beat with the pestle until smooth. Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle. As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast. Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if it's easier for you. It helps to rest the bowl on a damp towel shaped into a ring. Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil. I find that once the egg yolks and oil are emulsified, it's easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful. When all of the oil has been added and the mayonnaise is thick, taste and adjust salt. Refrigerate until ready to use.
• Using a food processor: Place the egg yolks or egg and egg white in a food processor fitted with the steel blade. Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream. Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise. When all of the oil has been added, stop the processor and scrape in the garlic paste. Process for a few seconds, until the paste is well blended into the mixture. Taste and adjust salt. Refrigerate until ready to use. The mayonnaise will be thinner than the mortar and pestle version.