Thursday, June 12, 2008

The Long Awaited Garlic Aioli Recipe

Yeah, probably not but I said I'd post it and I am now. It's ridiculously easy, but tastes so good you'll want to have it with everything- especially freshly steamed asparagus. Mmmmmmm

3-4 Garlic Cloves finely diced
1/4 C. Mayonnaise

Add the garlic to the mayo, cover and let it sit in the fridge for 10 min. or more. Keeps for a few days, the flavor is better the longer you wait! Goes great with tuna steaks, asparagus, artichokes or anything else you can think of except maybe ice cream.

Summer Pasta

This is one of my favorite warm-weather recipes. It's perfect on a hot day because the only cooking required is boiling water for pasta.
4-5 ripe red tomatoes (big ones, like the vine ripened kind)
1/2 Sweet onion- it's important to get a sweet onion since it will not be cooked
1 small tub of mozzarella bocconcini *There are two kinds, perlini and regular. You can use either one but I find it easier to use perlini since you don't have to slice them.

2 tbs. olive oil

2 tsp. salt

1 tsp. pepper
Fresh Basil

First do all the chopping. Dice the tomatoes and onion and put them in a medium bowl. Rinse and dice your bocconcini (if you are using perlini, just rinse them and add them to the tomatoes and onion). Add the olive oil, salt, pepper and stir thorougly but carefully. Cover with plastic wrap and let it sit on the counter and fester while you cook the pasta. Once your pasta is done, serve up the pasta, top with the tomato mixture and then sprinkle fresh cut basil on top. That's it! It keeps for up to 3 days in the fridge and gets better each day.