The Basics: Mayo and Aioli

The Basics: Mayo and Aioli

    One of the most magical techniques in cooking is the emulsion. An emulsion is the creation of a semi-stable suspension between oil and water which may be fairly loose, like a vinaigrette, or a thicker consistency, like Bearnaise. The mayonnaise may be the thickest in the group, and one of the trickiest to master -- I make mayo and aioli often, and I still … [Read more...]

Portobello Burgers

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          Week 2 of Lent, and grilled portobello sandwiches have become a favorite lunch. It's simple, nutritious, and gives a nice umami/meatiness to the day. The no land-meat, no dairy has been surprisingly tough. We knew going in that it would take a serious commitment, but we didn't realize how much we would think about food constantly. Like corn, a … [Read more...]