Sep 22 2008
Le Grand Aioli
Late September and into October is when the harvest really peaks here in Northern MA and this week’s farm-share had the most variety yet. I celebrated our veggie bounty by making “Le Grand Aioli,” something I have been dying to try since I read about it in Domino Magazine last year.
Some flounder poached in wine and lemon, a crusty baguette and a crisp white wine accompanied this:
Tomatoes, beans, purple peppers, new potatoes, corn, red peppers and celery were just part of this week’s pick-up!
We ate until our nose hairs were singed from the garlic and still barely made a dent in the platter! I suspect I will be making vegetable soup with the leftovers.
2 responses so far
That looks like the stuff! Good job. Singed nose hairs – that makes my eyes water just reading it.
Kim, the aioli was awesome! And the vegetable soup we made from the leftovers was just as good.
Thanks for stopping by.