Hello! Every summer I say to myself, “This summer I will be able to keep up with my Cook the Books Fridays cooking and blogging”, and every summer I fail to do so. This year was no different. The start of summer always feels so hopeful and free. This summer felt particularly hectic, with a mix of driving my daughter around town, my husband having some intense work, and few fun trips. June was so busy we ended up celebrating Father’s Day and my birthday (June 25) a few weeks late.
Now that summer is unofficially over I’m getting back to it! Unfortunately my first recipe back to Cook the Books Fridays was not a rousing success. We made Le Grand Aïoli, which translates to Garlic Mayonnaise with Accompaniments.
The big problem is that the mayonnaise did not properly thicken and emulsify. It turns out I am not the only one who had trouble with this recipe. I took a cue from one of my cohorts, Mardi of Eat. Live. Travel. Write., and mixed some of the un-emulsified, garlicky mixture with store-bought mayonnaise to at least have something to serve with the accompaniments. Except I hardly had any mayonnaise left in the jar, so my husband and I only got a generous tablespoon each.
Despite the troubles I had with the recipe, we enjoyed our dinner. I served the fake aïoli with many of the suggested veggies: baby potatoes, blanched carrots and green beans, kohlrabi, and cherry tomatoes. The kohlrabi and cherry tomatoes came from our garden! I also served pan-roasted chicken breasts.
Back in July I made one other Cook the Book Fridays recipe: Baba Ganoush.
This is an eggplant-based spread flavored with tahini, plenty of garlic, a little lemon juice, Aleppo pepper, ground cumin, and parsley. I enjoyed snacking on it with lightly salted pita chips. Crudites would also be a good with it.
Both recipes can be found in David Lebovitz’s book My Paris Kitchen.
Have a great weekend and I hope to be back in two weeks with another one (or two!) recipes.