Quesadillas
INGREDIENTS:
1 Double batch Aioli sauce 1 lb Carrots, cut into 2" pieces
6 sm Artichokes, trimmed, boiled, 3 lb Cauliflower, in florets
And chokes removed 1 lb Chick peas, cooked
7 lb Cod, poached 3 lg Red or green peppers, sliced
1 lb Carpaccio (thinly sliced 1 pt Cherry tomatoes
-and pounded raw beef tender 1 lb Zucchini, sliced
-loin 1 lb Small potatoes, cooked
1/2 lb Snow peas, trimmed, blanced 6 Eggs, sliced in half(cooked)
-and refreshed in cold water 4 tb Capers
1/2 lb Green beans, same as above 1/2 c Chopped parsley
1 Double batch Aioli sauce 1 lb Carrots, cut into 2" pieces
6 sm Artichokes, trimmed, boiled, 3 lb Cauliflower, in florets
And chokes removed 1 lb Chick peas, cooked
7 lb Cod, poached 3 lg Red or green peppers, sliced
1 lb Carpaccio (thinly sliced 1 pt Cherry tomatoes
-and pounded raw beef tender 1 lb Zucchini, sliced
-loin 1 lb Small potatoes, cooked
1/2 lb Snow peas, trimmed, blanced 6 Eggs, sliced in half(cooked)
-and refreshed in cold water 4 tb Capers
1/2 lb Green beans, same as above 1/2 c Chopped parsley
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
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.
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
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.