ALIOLI PATATAS

23 Jul

Okay,   this is for BoB    ” MR. GARLIC ”    at work.   He grew about a whole bushel basket full of garlic out back of the building .  I guarantee your going to love this if you love garlic. This recipe is from Miriam Garcia and she has a pretty good site also.

Garlic mayonnaise
  • 1 whole egg
  • 3 garlic cloves
  • 1 dash lemon juice – fresh  – about 1/2 tsp
  • ½ tsp salt
  • ½ cup sunflower oil
  • ½ cup mild olive oil (the oil must be mild, otherwise the sauce will taste too strong)
Alioli potatoes
  • 4 medium potatoes (1 per person for a tapa-sized portion)
  • 2 tsp salt
  • 1 bay leaf
  • Some sprigs of parsley
Instructions
  1. Thoroughly wash the potatoes.  Cut in 1/2″ cubes .   Put them  in a saucepan and cover with cold water.
  2. Add the salt and the bay leaf.
  3. Put on high heat, bring to a rolling boil and cook uncovered for 15-20 minutes. Add more water if needed before the potatoes are cooked. Prick with a knife to check for doneness. – firm.
  4. When cooked, turn off the heat , drain into colander or strainer rinse with cold water and put back in pan on flame for 1 min to remove all water.cool completely.
  5. Prepare the garlic mayonnaise while the potatoes cool down: peel the garlic cloves,  Bob, this is the part I was telling you about and here again for you and everyone else.
  6. Put clove on a cutting board, cut bottom  (root end ) off ,  take chefs knife ( the one that is about 1 1/2″ wide , lay flat on garlic clove  and strike gently with the heel of your hand,  This will smash the clove slightly and the skin ( paper peal ) will come right off if you do it right. …… AHEM……..  If not you will cut your hand…their will be blood all over everything……….you will cry like a little girl and have to go to the hospital for stitches.. …….. and you probly won’t feel like making this when you get home…….  SO be gentle or use a garlic press .. …or peel it how ever you want.    .. but this way is much quicker once you get the hang of it.

Mash the garlic cloves in a mortar with a pinch of salt. or you can smash them some more using the flat of the knife  on the cutting board,  or process them to a puree in a food processor (if it can handle such a small amount of ingredients).

  1. Put the egg, which should be at ambient temperature, in a blender or food processor.
  2. Add the garlic, the salt and a dash of lemon juice. Pulse to mix.
  3. Switch on the blender and start adding the oil in a steady thin stream through the lid, till you finish all the oil and the mixture has thickened and emulsified. When done, test for seasoning. If you find the sauce too garlicky for your taste,  ( which I find hard to believe,    because  like we say,  ” you can’t have too much garlic ”  ) you can always add a ¼ cup more of oil, but not more as one egg yolk can only emulsify a certain total amount of oil.   Also I recommend to keep the sauce on the salty side, as you need the sauce to outweigh the blandness of the potatoes.
  4. Put potatoes   in a salad bowl or in individual small bowls.   Add the sauce to the potato chunks and toss to cover well.
  5.  Cover and Chill in frig for 1 hour
  6. To finish, finely chop a few sprigs of parsley and sprinkle on top of the potatoes.
Notes
Just a warning: as the homemade garlic mayonnaise carries raw eggs, you must get hold of the freshest eggs you can find and always keep the alioli in the fridge for no longer than 3 days.

Serve on a warm day with a very cold beer, fino or even better… with a chilled sangría.      Salud!

EAT and  ENJOY!

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