Roman-Style with Orange Peel and Sage
We recently hosted another Sunken City Supper Club event. Featuring a five course fixed menu, this season showcasing “The Winter White Dinner.” The decor was all white, and we playfully incorporated white foods into the menu.
The Sunken City Supper Club is a fresh, local and secret place to periodically mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, the awesome intimate jazz standards (and perhaps a little dancing too) performed by local musicians Barry Anthony and Bill Ryan.
Continue reading “The WINTER WHITE Dinner: Totally Chic”
“Mayonnaise is one of the finest and most important sauces in classic cuisine. The shame is that few of us ever taste the kind of fresh handmade mayonnaise that deserves such culinary status – and even dedicated home cooks don’t realize that making their own is a simple process that takes only minutes and, if you use a food processor, almost no effort at all, ” Julia Child.
The Julia Child birthday tribute continues. This time with her homemade mayonnaise recipe.
Julia’s Mayonnaise in the Food Processor
- 2 egg yolks
- 1 whole egg
- 1 tablespoon lemon juice, freshly squeezed, plus more if needed
- 1 teaspoon Dijon-style prepared mustard
- 1/2 teaspoon salt
- Big pinch freshly ground white pepper
- Up to 2 cups vegetable oil or pure olive oil (all one or a mixture)
Put the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor; process for 10 seconds or more, until creamy.
With the food processor running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Then continue until the remaining 1 1/2 cups of oil are incorporated. Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings.
Rub the fresh swordfish with mayonnaise, fresh ground pepper, and kosher salt. Grill over medium-high heat.
Serve grilled swordfish over a smear of mayonnaise and garnish with herbs: Italian Basil, Purple Basil, Chives, Parsley, Thyme, Dill, Mint.
Moist, pretty, simple, delicious…
Thanks again, JC!