04 September 2008
No, not every post from here on out is going to be a ridiculous picture of my infant participating in a questionable epicurean activity.
But most of them will be.
Just kidding...I suppose Fancy Toast will eventually get back to being a food blog.
Unless you don’t want it to.
In any case, I made some crab cakes the other day, and who really cares about that, not me and probably not you, but what I DO care about and what you SHOULD care about is the aioli dipping sauce, which I would eat by spoonfuls IF I had some left and IF it wasn’t mostly mayonnaise.
I found the recipe on Epicurious earlier this spring when I was looking for a way to fancy up some grilled asparagus. Afterwards, we had so much aioli left over that we started putting it on salads, potatoes, and everything that could be enhanced by a drizzle of flavorful liquid fat. For the crab cakes, I added orange juice and grated orange zest to give the aioli a little more zang-a-lang.
You may or may not be delighted to know that this is really a fake aioli because you are using store-bought mayonnaise instead of whisking eggs and olive oil together yourself. But honestly, how many of you have actually made a successful aioli from scratch? If you have, please to send me the recipe so that I may try again?
Deliciously Fake Saffron-Orange Aioli
From Epicurious.com, adapted by Fancy Toast
1/8 cup red wine vinegar
1/8 cup orange juice
1 tablespoon honey
Large pinch of saffron threads
1 cup mayonnaise
2 garlic cloves, minced
1 tablespoon grated orange zest
Whisk vinegar, orange juice, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely.
Alternatively and more easily, heat in a microwave.
Mix mayonnaise, garlic, and orange zest in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper.
Drizzle over crab cakes, grilled vegetables, salads, napping babies, etc.
12 August 2008
OK so here’s Alice! I’m so sorry it took me so long to get a post up. I had planned to announce her birth right away by posting a photo of her giggling in the Dutch oven, all Anne Geddes style.
Well you may or may not know that two-week old babies don’t giggle, and they don’t like being put in pots, even when you promise them a big slab of ribs afterwards.
So that first photo shoot failed miserably, and had I posted photos of a wretched newborn punching herself in the face with fists clenched in sheer terror and betrayal, I would have gotten more hate mail from that one post than the Tyler Florence post and the parrot-eating post combined. And no one is emotionally stable enough to get hate mail for their baby’s birth announcement, so I put that project on hold until she seemed old enough to enjoy sitting in a soup pot, and also old enough to understand me when I told her if she was good, she would get a beer with her ribs.