(As read and prepared by Alex Tuller for the February 23, 2006 podcast)
A friend gave us many fresh eggs the other day. This pleased me because there is not a whole lot that is fresh this time of year. I also was really pleased with the local yogurt I had this morning, so I am presenting to you two uses for things that I like that are fresh this time of year.
AIOLI
2 fresh egg yolks
Garlic 1-2 cloves minced and mashed
Lemon
Champagne vinegar
Olive oil
Salt
Put the egg yolks into a large round bottom bowl. Sprinkle salt and briefly whisk. Add a sprinkle of lemon juice. While constantly whisking, add one drop at a time olive oil until about 1/4 cup is incorporated and then you can start adding in a steady stream approximately 1 cup. You have to judge these things because the weight of the oil will determine how much oil you actually add.
Whisk in about a tablespoon of champagne vinegar. Maybe some more salt and a little pepper. You can also add in herbs if you like. Eat with baguette, peppers, carrots, asparagus, artichokes, just about anything except chocolate. I don’t like mayonnaise with chocolate.
HERB GARLIC DIP
2 1/2 cups whole milk plain yogurt
Parsley
Tarragon
Minced garlic
Lemon juice
Veggies
Drain the yogurt in a cheese cloth lined sieve covered and chilled for about 8 hours. Pulse yogurt in food processor with hand full of parsley, tarragon, garlic, juice, and salt and pepper, to taste until the herbs are nicely chopped and the yogurt is pale green.
Serve with veggies of choice: asparagus, sugar snap peas, haricot verts.