Aioli recipe

Aioli is a Provence Recipe made with olive oil.  Foods of Provence is a brief introduction.

Roasted Balsamic Vegetables with Aioli

Roasted Balsamic Vegetables with Aioli

1 White bread, thin slice
3 tablespoon Milk
4 Clove garlic (lasoon), medium, Minced
2 Egg yolk, large
2 tablespoon Lemon juice
1/2 cup Olive oil
Salt  Pepper, white VARIATION:
Rouille 1    Red capsicum
VARIATION: Skordalia 1/2 c Almonds, blanched, Finely ground

  1. Remove crust from bread- preferably Italian white bread.
  2. In a small bowl, combine bread and milk. Let soak 5 minutes.
  3. Squeeze the bread with your hands to get rid of any excess liquid.
  4. Place bread garlic (lasoon), egg yolks, and lemon juice in blender or food processor fitted with a steel blade.
  5. Process 10 seconds, or until completely smooth.
  6. With machine running, slowly drizzle in oil until thickened.
  7. Season with salt and pepper to taste.
  8. VARIATION: Rouille
    Add 1 peeled, seeded, roasted red pepper to Aioli recipe.
  9. Combine in blender or food processor with bread, garlic (lasoon), egg
  10. yolks, and lemon juice
  11. Follow the rest of the Aioli recipe.
  12. VARIATION:
    Skordalia Add 1/2 cup finely ground blanched almonds and 2 tablespoon chopped parsley to one Aioli recipe.
March 30th, 2009 by admin
Filed under: greek | No Comments »
Greek Spaghetti

Greek Spaghetti

12 ounces spaghetti
1/2 cup (1 stick) butter
Garlic powder or mashed garlic cloves

Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti.

October 30th, 2007 by admin
Filed under: greek, pasta | No Comments »
Greek-Style Lasagna

Greek-Style Lasagna

Serves 4.

9 lasagna noodles
8 ounces lean ground beef
1/2 cup chopped yellow onion
1 (10 ounce) package frozen, chopped spinach, squeezed dry
1 cup part-skim ricotta cheese
1/4 cup feta cheese, crumbled
1/4 cup sliced pitted black olives
3 tablespoons chopped fresh mint, divided
1 1/2 cups reduced sodium tomato sauce

Preheat oven to 375 degrees F. Spray a medium baking dish with vegetable cooking spray; set aside.

Cook noodles according to package directions, but do not add salt. Drain.

Meanwhile, spray a medium nonstick skillet with vegetable cooking spray. Heat over medium heat. Add beef and onion. Cook, stirring, until browned, about 5 minutes. Place mixture on a paper towel-lined plate; drain.

In a medium bowl, combine spinach, ricotta cheese, feta cheese, olives and 2 tablespoons mint. Spread 1/2 cup tomato sauce in prepared dish. Top with 3 noodles. Spread some spinach mixture over noodles. Top with some beef mixture. Spoon 1/4 cup tomato sauce over beef mixture. Continue layering with remaining noodles, spinach mixture, beef mixture, and sauce. Cover with foil. Bake until filling is heated through, about 30 minutes.

Sprinkle with remaining mint. Serve immediately.

October 29th, 2007 by admin
Filed under: greek, pasta | No Comments »
Greek-Style Penne with Fresh Tomatoes, Feta and Dill

Greek-Style Penne with Fresh Tomatoes, Feta and Dill

Source: Bon Appétit - August 2002

For this warm-weather dish, a salsa cruda à la Grec - or uncooked Greek-style sauce - is combined with hot pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers’ market or your own backyard.

4 to 6 servings.

2 pounds tomatoes, halved, seeded, chopped
1 cup chopped green onions (white and pale green parts only)
7 ounces feta cheese, crumbled
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
12 ounces penne pasta

Mix first 6 ingredients in large bowl. Set tomato mixture aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

October 28th, 2007 by admin
Filed under: greek, pasta | No Comments »