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FROM
 NEELIX'S GALLEY
Well
folks I'm sending this to you from the Delta Quadrant as I
promised I would. What I have is the first of many
recipes that I have prepared for Captain Janeway and her crew
and I'm going to share them with you as well.
I have also written a recipe
for the Admiral's favorite peanut butter cookies but for
diabetics (this info was given to me by Captain Janeway,
Admiral). You'll find the link to this and many others bellow.
So let us start with...
Aioli
As Tom Paris would say...
"Aioli" the golden garlic
mayonnaise of Province, is probably the most famous garlic
sauce of all France. So celebrated is this versatile French
sauce that certain days are set aside in many villages for
feasts that last from noon until after sundown as platters of
fish, fried hard-cooked eggs, vegetables and bread are carried
in for dipping up the smooth, garlicky delight".
One thing I neglected to ask Tom was what is a
garlic? So I asked the the marvelous computer (that Captain
Janeway and B'Elanna Torres had newly installed and which lately has begun to
malfunction) which told me in this term:
Garlic (gär´lîk)
noun
1. An onion like plant (Allium sativum) of southern Europe having a bulb that
breaks up into separable cloves with a strong, distinctive odor and flavor.
2. The bulb of this plant.
verb, transitive
garlicked, garlicking, garlicks
To season or flavor (a food) with garlic.
[Middle English, from Old English gârlêac : gâr, spear + lêac, leek.]
Well one thing led to another because I didn't know what an onion is... so I
asked it again... "What is an onion"
This was it's answer:
Onion (ùn´yen),
A plant (genus Allium) of the LILY family, of the same genus as the chive (A.
schoenoprasum), garlic (A. sativum), leek (A. porrum), and shallot (A.
ascalonium). Believed native to SW Asia, these plants are typified by an edible
bulb composed of sugar-rich food-storage leaves that are also the source of a
pungent oil. Their long, tubular, above-ground leaves are also eaten. The onion
(A. cepa) is a cultivated biennial with many varieties; it is no longer found in
the wild form. Common varieties include the red onion, the yellow onion, the
white onion, and the large, delicately flavored Bermuda and Spanish onions. The
more pungent garlic, a perennial, has a bulb consisting of small bulbils called
cloves. The perennial shallot has clusters of small, onion like bulbs; the
biennial leek has a single small bulb. The chive, found wild in Italy and
Greece, is a perennial whose leaves are the desirable portion. Scallion is a
popular term for any edible Allium species with a reduced bulb, especially the
leek and shallot.
I then asked for a picture of the item and it
came out with this >>>
Well now I know and here are
the ingredients.
4 large garlic cloves
+
2 large egg yolks
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup olive oil, * ~
1 1/2 tablespoons fresh lemon juice
Have all ingredients at room temperature. Peel garlic. Combine garlic, egg
yolks, mustard, salt and pepper in blender bowl. Cover and blend at medium speed
until smooth. With motor running, remove cover and SLOWLY pour in HALF the oil
in a small steady stream. Stop the motor and scrape down sides of bowl. Cover
and turn to medium speed. Uncover and add lemon juice, then remaining oil in
slow stream as before, stopping motor to scrape down sides of bowl occasionally
as sauce thickens. Chill. Serve with hot or cold fish.
TO PREPARE SAUCE
WITH ELECTRIC OR HAND MIXER: Use a narrow deep bowl (a one-quart glass measurer
makes a good container, or use smaller bowl supplied with large electric mixer).
Beat in oil VERY SLOWLY, especially at the beginning, being sure oil is
completely blended before adding more. When thick, crush garlic cloves over
sauce and mix well. Chill.
* Use half salad oil, if a less
strong flavor is desired.
~
If you are stuck in the Delta Quadrant like the Voyager crew was you can use
Kaferian olive sap thinned out with boiled water and then cooled to room
temperature.
Yields 1-1/3 cups or serves 6.
+ What to Look
For in Fresh Garlic
When buying garlic, look for firm, plump bulbs with unbroken skins. Larger bulbs
mean larger cloves but smaller bulbs with their smaller cloves are just as high
in quality and flavor and may be less costly. If using smaller cloves, just use
two for each one called for in the recipe.
Make Fresh Garlic Peeling Easy
To peel a clove easily, hit it with the flat
side of a large knife blade and then cut across the root end and peel the skin
up toward the other end. Twenty seconds in the microwave will also loosen the
husks and make peeling easier. Large amounts can be dropped in boiling water for
a few minutes, then in cold water to cool it. The peel is then easily removed.
*
Nelix's Galley
*
More From Neelix *
*
Still More From Neelix
*
I haven't finished!
*
*
Neelix's party ideas
*
Picnic
*
*
For Diabetics *
-
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