In November and December, as the Little Valhalla Farm (yes, we have decided to name our backyard!) winds down, I am able to spend more time in the local farmer’s market. This is usually a great part of my Saturday morning ritual. The relaxed morning trip has many benefits for me. I find the bright colors of the fresh produce cheering and the general routine of foraging, peaceful and grounding. The winter market is a wonderful place to be, it is still vibrant, compact and manageable. My weekly trip to the market is however mostly predicated on my addiction to cilantro. The market is the only place in Westchester that I have found the herb the way it should be. Good cilantro is soft with a touch of crispness with an intoxicating and redolent smell. I consume cilantro in copious quantities making it impractical for me to grow the herb. Non-cilantro lovers should stop reading at this point, because this post is one of my many odes to cilantro, more specifically to this accidental condiment that is the current flavor of the month in our house. The condiment also bounced around for a suitable name, but it really is aptly named Cilantro, Roasted Garlic and Cracked Pepper Aioli.
They say, a loss transitions in phases, with a series of up and downs. The past couple of weeks have taught that me that this is true. I have been blue for no reason at all on occasion, teary and emotional. This are the phases of sorrow and healing that help a person grow and move beyond the immediacy of loss to acceptance. This weekend, I actually indulged my sorrows in lots of comfort food. I baked cookies, drank lots of tea and made some seriously good crab cakes and also spicy potato skins, all of these were accompanied by this
There are mixed feelings about the use of eggs in Aioli, some purists say the sauce should really be garlic and olive oil and I had made a pristine version of this here when experiment from Chef Andres’s book. The base has been adapted in several recipes to incorpo This recipe here is a compromise between made from the scratch and an out of the bottle version. I use a pre-made base but make sure the rest of the ingredients are hand compiled. It is essential to use a good mayonnaise base I have found the Trader Joes Organic mayonnaise to be just the right base for me.
Cilantro, Roasted Garlic and Cracked Pepper Aioli
Prep Time: 15 minutes
Cook Time: 5-7 minutes
Makes ¾ cup
½ cup chopped cilantro leaves (make sure these leaves are very fresh)
2 green cayenne chilies
1 inch piece of ginger
¼ teaspoon black salt
1 teaspoon extra virgin olive oil
2 pods garlic
1/3 cup good quality mayonnaise
Lots of freshly ground black pepper
Method of Preparation
1. Place the cilantro, cayenne, ginger and black salt in a small blender and blender until smooth.
2. Drizzle the oil over the garlic cloves and cook for about 1 minute. (This almost has the same impact as roasting in the oven).
3. Add this into the cilantro mixture and process until smooth.
4.Place the mixture in a mixing bowl and mix thoroughly with the mayonnaise.
5. Add in lots of freshly ground black pepper and mix in.
- cup chopped cilantro leaves (make sure these leaves are very fresh)
- 2 green cayenne chilies
- 1 inch piece of ginger
- teaspoon black salt
- 1 teaspoon extra virgin olive oil
- 2 pods garlic
- ⅓ cup good quality mayonnaise
- Lots of freshly ground black pepper
- Place the cilantro, cayenne, ginger and black salt in a small blender and blender until smooth.
- Drizzle the oil over the garlic cloves and cook for about 1 minute. (This almost has the same impact as roasting in the oven).
- Add this into the cilantro mixture and process until smooth.
- Place the mixture in a mixing bowl and mix thoroughly with the mayonnaise.
- Add in lots of freshly ground black pepper and mix in