Tuesday, July 20, 2010

Tuesday Night Supper Club--BLTs with a bit of sophistication

my larder is nearly empty
but my garden is nearing full
and the heat is starting the wear on me
which is why
we are having bacon, lettuce and tomato sandwiches
for dinner
but an adult version
with crispy bread, and thick bacon
freshly picked heirloom tomatoes
garden arugula
and homemade basil, roasted garlic aioli
this is definitely,
not your mama's b.l.t.
and if it is...
i really want to meet your mama!
Basil Garlic Aioli
2 large egg yolks--room temperature
1/4 cup coarsely chopped basil leaves
3 cloves of roasted garlic--roughly chopped
salt and pepper
2 cups (approx) lightly flavored olive oil
squeeze of lemon juice
put yolks, basil, garlic, pinch of salt and pinch of pepper in food processor or blender. whirl until smooth.  slowly drizzle olive oil until mixture comes together and becomes thick and creamy.  add the lemon squeeze and adjust seasonings.
--if you are worried about serving raw eggs to your friends and family, you can take the basil leaves and garlic and whirl in a blender or food processor until they form a paste.  add a bit of lemon zest for freshness, then stir into prepared mayonnaise. you should not need the salt and pepper.


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