Garlic Saffron Aioli

Garlic Saffron Aioli

 

 I tried to pin this recipe of the Barefoot Contessa's, but it said the picture wasn't large enough. Since I really enjoyed it, I wanted the opportunity to pin it.

 Some people said it was hard to get the right consistency, but I had no problem. I saw it made on TV and the Contessa said to squeeze the excess vinegar out of the bread before putting in with the rest of the ingredients. That isn't mentioned in this recipe, and may be the reason for the difference in consistency.

She served the aioli with fingerling potatoes. I'm also looking forward to trying this on a turkey sandwich and some baked fish.

 

Ingredients

• 2 1/2 pounds fingerling potatoes, unpeeled
• Kosher salt

For the Aioli:

• 1(1/2-inch thick) slice white bread, crust removed
• 2 tablespoons Champagne or white wine vinegar
• 6 large garlic cloves, chopped
• 2 extra-large egg yolks, at room temperature
• 1/2 teaspoon grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon saffron threads
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups good olive oil
• Chives, chopped

Directions

Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.

Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. *The bread should look like a piece of dough after the vinegar is squeezed out. (see below)

 With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.
Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.

* Raw Egg Warning

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Country Casserole

Years ago we stayed at Phipps Inn in Hudson, WI & really loved it, especially love that they offer the option of breakfast delivered to your room! They have a number of recipes posted on their website, but no pictures, so they aren't Pinterest ready. I made this casserole while on vacation and was impressed with how easy and how good it was. I changed a few things from the original recipe. I liked it with or without the salsa. As usual, I add more cheese than they do...I can't say how much more cuz I just add what looks good to me. Most of the extra cheese I added to the top of the dish.

 

Phipps Inn Country Casserole

16 ounces bulk breakfast sausage
1/2 choppped onion
2 lbs. Southern style frozen hash browns        
8 ounces shredded Mexican blend cheese
(If you want it to taste more Mexican to go with the salsa, use taco cheese instead of Mexican blend.)
8 ounces shredded cheddar cheese
2 cups milk
1 tsp. seasoning salt such as Lawry’s
½ tsp. dry mustard
6 large eggs
Paprika
Salsa

Brown sausage and onion and drain. In a very large bowl, combine sausage, hash browns (do not have to be thawed), the Mexican cheese and half of the cheddar cheese. Beat eggs, milk and seasonings for about a minute with a hand mixer, then combine with the sausage and egg mixture. Pour into a greased 9x13 glass baking dish, top with remaining cheddar cheese, sprinkle with paprika, cover and refrigerate overnight. Remove from refrigerator about 2 hours before serving to come to room temperature. Bake for 55-60 minutes at 350 degrees. Let stand 10 minutes. Serve with salsa.