Where Murder is on the Menu
Aioli
It’s really simple to make aioli.
Pound 6 cloves of garlic with a pinch of salt in a mortar until it becomes a paste.
Put the paste in a mixing bowl and whisk together with a whole egg and the juice of half a lemon.
Keep whisking and slowly drizzle in 1 to 1/2 cups of a mild-tasting extra virgin olive oil until the mixture emulsifies and thickens.
Season with salt and pepper to taste, then serve it as a dip.
Olive Oil in Bottle, Olives Photographic Print
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What you need
Extra Virgin Olive Oil
Fresh Rosemary Twig
Clove of Garlic
Pinch of Salt
What you do
Combine all the above ingredients in a clear bottle. Make sure the oil covers the clove and the rosemary (push them down with a skewer if necessary – don’t break the clove) Leave it in the fridge for a few days before using.
*Use as a dip for bread or as salad dressing.
6 tablespoons extra-virgin olive oil
2 cups unsalted hulled (green) pumpkin seeds
3 garlic cloves, minced
1/2 cup water
1 cup coarsely chopped fresh cilantro
4 scallions, chopped
3 tablespoons fresh lemon juice, or to taste
Preparation
Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.
• You can make pesto 2 days ahead and chill, its surface and top of bowl covered with plastic wrap. Bring to room temperature and season before serving.
Civilized is the word. Little mouthfuls, half of a half of a sandwich, attractively arranged on an oval platter, spiraling up in a graceful pyramid, unobtrusive yet oh so desirable. Personally, I’ve never met anyone who hasn’t eaten a sandwich.
When making sandwiches there are really just two rules
Bread slices should be lightly buttered on both slices so the filling doesn’t seep into the bread, take the butter right to the edge of the bread. Use unsalted butter at room temperature, and freeze bread before cutting and spreading for easier handling.
Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. Cut each sandwich in half on the diagonal, or into thirds or fourths before serving.
Each type of sandwich should have a different shape, so that your guests will be able to tell the difference between them
Making Sandwiches Ahead
If you make sandwiches in advance, stop them from drying out by covering loosely with a sheet of wax paper, and then a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread!).
Refrigerate until serving time. When ready to serve, remove and uncover just before serving.
A Close View of Guacamole Dip
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What you need
4 ripe avocados : The avocados must be ripe. If you can’t find any ripe avocados, don’t make guacamole. Buy the avocados anyway and let them ripen in your kitchen. Make guacamole next week.
2 limes : If limes are not available you can use lemons.
6 green onions : Using fresh green onions, they are crunchy and a little less onion-y than white.
1 fresh red chili You may use another colour, but fresh is a must.
1 garlic glove : Smashed thoroughly
a snifter of Tequila
What you do
Squeeze the juice from the limes into a cup
Cut the avocados in halves, passing the knife around the core. Put the blade of a big knife on the kernel of an avocado and press until it cuts through it, then turn it to get the core out. Empty the inside with a spoon. Put them in a bowl with some lime juice over to stop browning
Remove the seeds from the chili, then cut it into very tiny strips
Wash the onions and cut into little rondelles
Mix everything, add a drop of Tequila, then smooth the surface with the back of a spoon, remove any Guacamole on the sides of the bowl and cover the surface with lime juice
Cover with a plate or foil and leave in the fridge for an hour or more.