Yield: 12 servings
|1 \N||Double batch Aioli sauce|
|6 smalls||Artichokes, trimmed, boiled,|
|\N \N||And chokes removed|
|7 pounds||Cod, poached|
|1 pounds||Carpaccio (thinly sliced and pounded raw beef tender loin|
|½ pounds||Snow peas, trimmed, blanced and refreshed in cold water|
|½ pounds||Green beans, same as above|
|1 pounds||Carrots, cut into 2\" pieces|
|3 pounds||Cauliflower, in florets|
|1 pounds||Chick peas, cooked|
|3 larges||Red or green peppers, sliced|
|1 pint||Cherry tomatoes|
|1 pounds||Zucchini, sliced|
|1 pounds||Small potatoes, cooked|
|6 \N||Eggs, sliced in half(cooked)|
|½ cup||Chopped parsley|
|\N \N||AIOLI SAUCE|
|\N \N||half peanut) at room temp|
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
Source: The Silver Palate Cookbook ====================================================================== 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 t Dijon mustard 1½ c oil (half olive, 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.