Catalan Allioli Sauce Two Ways

Allioli is a versatile garlic and oil sauce that is served across the Catalan region of Spain with all manner of dishes, from vegetables and bread to meat and fish. Here are two of the ways we like to serve it in my family: on crisp, oven-roasted potatoes and on homemade baguettes. But your imagination really is the limit. Just make this sauce once and spread its golden goodness on anything you like.

For the Allioli you will need:

A mortar and pestle

Coarse sea salt

1-2 heads of garlic

Extra-virgin olive oil

Fresh lemon juice

Directions for the Allioli:

Using a mortar and pestle, crush together the garlic and 1/2 tsp coarse salt until a thick, smooth paste forms. Add a squeeze of fresh lemon juice. Using a whisk and beating vigorously and continuously, add the oil drop by drop in a thin stream until the sauce thickens into a golden mayonnaise, about 15 minutes.  

For the Crispy Garlic-Roasted Potatoes you will need:

1/4 cup Allioli Sauce

About 12 small, roasting potatoes

One large sprig fresh rosemary
Additional olive oil

Directions:

Preheat oven to 400-degrees F. Slice the potatoes thinly, about 1/2-inch thick. Place sliced potatoes in a large bowl and toss with the 1/4 cup Allioli sauce. Add about 1 tablespoon of fresh, torn rosemary leaves. Spread the coated potatoes on a greased cookie sheet in layer one potato thick. Roast until golden and crispy, about 15 minutes on each side.

These make great leftovers! Just refrigerate left-over roasted potatoes, and then roast them a second time on a greased cookie sheet for about 10 minutes at 350-degrees F.

For the Allioli Baguette (aka Garlic Bread) you will need:

Allioli sauce
Butter
Brick of Parmesan cheese
A fresh baguette, preferably homemade* but store-bought will suffice

*I am a huge fan of the recipe for "A French Bread" in the Tassajara Bread Book, which I can't publish here. Anyone who likes to bake should own this book!


Directions for Garlic Bread:

Slice baguette, slather a tablespoon of Allioli sauce between each slice. Place a tab of butter between each slice. Heat at 350-degrees F for about 7 minutes. Sprinkle with freshly grated Parmesan cheese.

Comfort Food Serving Suggestion:

Serve Crispy Garlic-Roasted Potatoes and Homemade Garlic Bread with a Native Son Salad (microgreens and arugula tossed with a balsamic vinaigrette) and homemade chicken pot pie. Enjoy!

Autumn CSA drop in Oxford?

Hi, Oxford Foodies! CSA member Lauren Klimetz is trying to organize an Oxford drop for Native Son Farm's Fall 2015 CSA. Only 25 members are needed, and she is just a few short.

If you live in Oxford and would like to keep getting a box of organic local produce week after week, all Fall long, contact her right away at laurenklimetz {at} gmail {dot} com.

Tofu, Eggplant, and Yard-Long Beans Stirfry

This recipe, adapted from recipes I found online, has been such a favorite at our house this summer, and with so many eggplants in my family's box—and in our garden—we probably eat it once every other week. But this week, it tasted even better with the addition of those gorgeous purple yard-long beans that were new to the share. I left our beans long to impress the kids, but, of course, you can also cut them up into smaller piece and mix them into the stir fry. And, yes, the kids were mightily impressed!

Tofu, Eggplant, and Yard-Long Bean Stirfry

1 cup of long grain white rice (yield two cups cooked)

1/2 cup hoisin sauce

3 tablespoons rice vinegar

1 teaspoon cornstarch

7 tablespoons canola oil

1 pound firm tofu-drained, patted dry, and cut into 1-inch cubes

1 small eggplant, cut into 1/2-inch pieces

4 scallions slices (or substitute 1/2 of a small diced onion)

2 cloves garlic, minced

1 chili pepper, sliced

1/4 cup fresh basil leaves

1 bunch yard-long beans

salt to taste

Cook the rice. In a separate boil, whisk together the hoisin, vinegar, and cornstarch.

Heat 1 tablespoon of oil in the large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally until brown, about 8-10 minutes. Transfer tofu to a plate.

Add 3 tablespoons of oil to the skilled. Add the eggplant, scallion (or onion), garlic, chili, and salt. Cook, tossing frequently, until the eggplant is tender, 8-10 minutes. 

In a separate skillet, add the remaining 3 tablespoons of canola oil and the yard-long beans, and cook over medium-high heat until beans are blistered, about 10 minutes.

Add the hoisin mixture, tofu, and all of the veggies together, and cook, tossing gently, until the sauce is thickened, about 1-2 minutes.

Serve with the rice and sprinkle with basil.

This recipe was adapted from recipes found on Real Simple and A Little Yum.

What's in the Box? Sep. 1, 2015

Here's what is in my box this week:

3 heads of garlic
4 eggplants
1 bunch yard-long beans
1 bunch basil
9 bell peppers
1 bunch arugula
1 bunch microgreens
2 cucumbers
5 Italian roasting peppers (variety "Carmen")
10 Padrón peppers


New this week:

Yard-long Beans
These Chinese beans are new to me, and, since I love purple vegetables, I can't wait to give them a try. Apparently they can grow several inches in a single day. Will Reed says they cook up just like regular green beans, but I think I'll try this recipe for stir-frying them and add them to one of my favorites:  Eggplant Tofu Stirfry.

Padrón Peppers
OK, these peppers have been in the box before, but, I confess that, not being a fan of spicy peppers myself, I was at a loss for what to do with them. I should have asked the farmer! Amanda Reed says she likes to add one (seeded and with membranes stripped) to guacamole. Alternately, she will add a whole one to a spicy soup or curry, and then remove it whole before serving the dish—a great idea for avoiding a burn from the pepper seeds. You could also blister them, like I did for these milder Shishito peppers.


Our family's meal plan for the week:

Tuesday dinner
Sliced bell peppers and cucumbers with a sprinkle of sea salt
Mixed arugula and microgreen salad with pesto dressing
Eggplant lasagna (made and froze from last week's share)

Wednesday dinner
Eggplant Tofu Stirfry with Bell Peppers
Stirfried Yard-long Beans
Blistered Padrón Peppers

Thursday dinner
Chicken pot pie
Arugula side salad
Garlic-roasted potatoes

Friday dinner
Homemade Pizza with pesto and Italian roasting peppers

Saturday dinner
Meatless Eggplant Meatballs
Garlic Bread
Pesto