This post is designed to give you the basic technique for making mayonnaise and aioli.  Aioli is a flavored mayonnaise, and despite its associations with garlic and chilies, it doesn’t have to be spicy. Includes Recipes for: Blood Orange Aioli, Chile Aioli below.  We also have a White Truffle Aioli Recipe as a separate post. How to …

  Olive Oil Poached Salmon with Israeli Couscous Broth Oil poaching is a great technique for cooking fish fillets as it keeps the fish from drying out while imparting additional infused flavor from garlic and herbs.  Olive oil poached salmon can be very rich, so the vinegar braised endive adds perfect brightness. Drink Pairings: White …

We know we already have a blog post describing how to make a vinaigrette on the site, but this is something different.  Something special. Have you ever tried a warm vinaigrette?  If you haven’t, you’ve been missing out!  This vinaigrette is a little more complex than the traditional salad dressing, but when warmed and used …

What is a Romesco? A romesco (aka salsa romesco) is a sauce (really, a smooth paste) from the Catalan region of Spain.  It can be made many different ways, but the core ingredients are traditionally fried bread, almonds and hazelnuts, vinegar, garlic, and tomatoes. How to Make a Romesco: This more modern romesco uses tea …

Serves 4 to 6 Ingredients: 4 large, ripe tomatoes 1/2 cup Lena Camelina oil 1/2 cup mixed herbs – flat leaf parsley leaves, chopped, chives with their flowers when available, minced; basil leaves with flowers when available 1/2 teaspoon coriander seed freshly ground 1/2 teaspoon pepper corns freshly ground Utah or Kosher Salt 1 cup …