Photo Courtesy of Dorothy Reinhold of ShockinglyDelicious.com

Rosé Fest  2011 Eats

Tapenade and Crostini

                  Platters of Roasted Fingerling Potatoes, Beets and Asparagus  

                       
Grilled Baby Yellow Summer Squash and Artichokes
with Aioli                   

Prosciutto, Salami, Roasted Pequillo Peppers and Olives

Roasted Lamb Foccacia Sandwiches with Tomato Chutney and Caramelized Onions

Cedar Planked Salmon

Ancho Marinated Grilled Shrimp Skewers with Chipotle Aioli

Planked Pancetta Figs stuffed with Point Reyes Blue Cheese

Heirloom Tomatoes with Burrata, Olive Oil and Balsamic

White Bean and Baby Zucchini Salad

Orzo with Sun Dried Tomato Pesto

Swiss Chard and Salumi Tart

(plus a vegetarian version w/ Swiss Chard and Pequillo Peppers)

Fig Frangipane Tart

Olive Oil Cake with Sautéed Peaches     

Big thanks to Creminelli Meats, Melissa’s Produce and the California Fig Board for generously donating product for me to play with.

Aioli

 Add to food processor bowl:

2 whole eggs

2 egg yolks

Squeeze the juice of 1 lemon over them and let sit for 10 minutes

Mince:

4 large cloves garlic (or more if you are brave)

Sprinkle @ 1 1/2 T. kosher salt over garlic and mash to a paste

Add to the eggs and yolks along with 1-2 teaspoons  Dijon mustard

Slowly drizzle in through feed tube if food processor:

1/2 C. extra virgin olive oil

2 cups canola oil

until an emulsion forms

Finish with freshly ground white pepper and a few more drops of lemon juice, to taste

Add whatever herbs you’d like to a portion of the aioli. I particualrly like rosemary aioli served with salmon.