Garlic Chipotle Aioli

Adapted from my Williams-Sonoma Essentials of French Cooking cookbook.


4 garlic cloves
1/2 tsp salt
4 egg yolks (ideally room temperature)
1 cup olive oil
1 chipotle pepper in adobo sauce
2 tsp lemon juice
2 tsp red wine venegar
fresh ground pepper

In a mortar, combine garlic and salt. Using the pestle, grind them together to make a paste.* Mash the chipotle pepper into this paste.

In a large bowl, beat the egg yolks with a whisk or electric mixer/food processor. Very slowly drizzle the oil in, 1 tsp at a time and whisk until a thick emulsion forms (will take about 2 Tbsp or so to get to this point). Then whisk in remaining oil, using a continuous slow drizzle until all of it is incorporated. 

Gently mix in the garlic and chipotle pepper paste. Add lemon juice and whisk in. Add vinegar and whisk in. This will thin out the aioli slightly. Season with pepper and extra salt if needed. Place in fridge for a few hours to have the garlic and chipotle pepper flavours meld.

Eat with sweet potato or regular fries, raw veggies, or on top of grilled salmon.


*If you don't have a mortar and pestle, you can mince the garlic up as fine as possible, then with the side of your Chef's knife, smash into a paste.

Gyozas

I love gyozas! As an appetizer, or paired with an Asian noodle soup, these little fried dumplings are always delicious. I got this recipe from my dear friend Sandi (see her recipe HERE) and revamped it a little for my tastes. The wonton wrappers are a little thinner and lighter then regular gyoza dumpling wrappers, but they are a good size and easily available at most grocery stores.

Gyozas

500 g ground pork
1/4 cup fresh grated ginger
4 cloves garlic, minced
3 green onions, chopped fine
3 Tbsp soy sauce
1 tsp vegetable oil
pinch of red pepper flakes, or squirt of sriracha
1 egg
wonton wrappers

Mix the pork, ginger, garlic, green onions, soy sauce, oil and red pepper flakes in a bowl. Beat the egg in a separate bowl.

Take out 2 baking sheets and cover with damp paper towel.

Spoon about 2-3 tsp of pork mixture onto the wrapper. Brush a little egg with your fingers around the edges and fold wrapper in half, into a triangle with the meat in the middle. Fold up the bottom corner of the triangle. Make sure fold these tightly, as any extra air in the gyoza will have it puff up and separate later.

Place on a baking sheet and cover with the dampened paper towel. Continue until you run out of filling (Nick and I made about 40).

 If you're not going to cook them right away you can place the baking sheet of gyozas in the freezer for 30 minutes to an hour, before putting them in a bag.

To cook them, place a skillet on high and add gyozas. Toast on one side until golden brown. Add 1/4 cup water and cover with a lid to steam for 5 minutes.

Eat them with Sandi's delicious dipping sauce!

Pita Chips

I got a Misto for Christmas and had no clue what it was or what it did - but a little googling and voila! I now own my very own stainless steel olive oil sprayer! After figuring out how to use it (ie. more googling) I decided to use it to make pita chips!


Pita Chips

4 pitas, ripped into single layer, bite size pieces
Seasoning of Choice (I pre-mixed seasons are great here, I used steak spice)
Olive Oil

Place the ripped pieces of pita onto a baking sheet. Using your Misto, spray the pita pieces with olive oil. If you don't have a Misto, you can you a pastry brush to lightly coat the pieces, or if you're very skilled, just drizzle it on. You want only a very small amount of oil on each piece. Top with seasonings and place under the broiler until the pitas start to brown and crisp.

So easy! And so much cheaper/healthier then the store bought chips. We picked up a roasted red pepper dip that went great with these. Hello, my new after-work snack!

Bruschetta

This has been my signature "go to" appetizer since my teens. So fresh! And the more it sits, the better is tastes. Great who those who have herb gardens too because the ingredients will be just outside your door.


Bruschetta

6 romano tomatoes, seeded and chopped
3 garlic cloves, minced
3 Tbsp red onion, finely chopped
1/4 cup fresh oregano, finely chopped (or 1 1/2 Tbsp dried oregano)
1/4 cup fresh basil, finely chopped ( or 1 1/2 Tbsp of dried basil)
2 tsp died parsley (I'm not growing fresh and I find that if you use fresh parsley it overpowers).
1 tsp fresh mint, finely chopped (optional)
1/4 cup olive oil
juice of 1 lime or 1/2 lemon
salt and pepper

Mix all ingredients in a large bowl, cover and place in fridge to marinate for at least an hour.

I put this bruschetta on homemade toasted baguette chips and topped it with goat cheese (feta is also a great combination).