Homemade Mayo

Before I loose your attention, let me tell you that you can make homemade mayonnaise in 8 minutes! (and in even less time in a food processor) Alton Brown's Good Eats episode intrigued me with the science of emulsion and I can no longer eat store bought mayo. Another factor that makes homemade mayo so delicious... the use of fresh eggs. The yolks are dark yellow and they add a wonderful richness to the sauce. This mayo is a darker yellow than the typical brand (because of the yolks and mustard) but that's just added character! Although I can't say that I improved on Alton's recipe, I will say that I adapted the recipe to my taste. Small side note: It isn't recommended that those with compromised immune systems or pregnant women consume raw egg; use a pasteurized egg instead.

Home Mayonnaise:

1 large fresh egg yolk

2 tsp fresh lemon juice

1 tsp white wine vinegar

1/2 to 1 tsp dry mustard

1/2 tsp kosher salt

1/4 cup canola oil

-Whisk together the egg yolk, juice, vinegar, mustard, and salt until blended and bright yellow.

-In a VERY slow stream add the oil to the egg mixture while whisking vigorously for several minutes. When the mayo is combined and thick, cover and chill for a few hours.

Leftover mayo makes great garlic aioli, but my favorite thing to do is make...

Tuna Salad:

1/3 cup homemade mayo

1/4 cup sour cream

Zest and juice from 1/2 lemon

1 Tbsp chopped fresh dill

1 lb chunky white tuna

1 small shallot, minced

2 ribs of celery, chopped

Salt and pepper to taste

-Whisk mayo, sour cream, juice, and dill to combine. Stir in remaining ingredients and chill. (If shallots are too strong, you can soak them in ice water for an hour before adding them to the recipe)

Eating Cauliflower

Not only is this recipe super easy to make, but its one of the only ways I can get Seth to eat cauliflower! This member of the cabbage family is high in Vitamin C, dietary fiber, and folate. One cup of cauliflower contains 25 calories and 3 grams of fiber. Odd fact about cauliflower... it doesn't just come in white! Orange, purple, and bright green varieties, due to antioxidant coloration, are delicious and can usually be found in specialty markets. My CSA grew a pale purple variety, which is what I used for this dish. I adapted this recipe from Cooking Light's version, just because butter really brings out the cauliflower flavor and the citrus adds a nice kick. Enjoy!

Lemon Mustard Cauliflower

1 small head of cauliflower

1 tsp Kosher salt

4 Tbsp butter, melted

Juice and zest from one lemon

3 Tbsp whole grain mustard

3 Tbsp chopped fresh parsley

-Preheat oven to 400 degrees. Grease a baking sheet. Cut cauliflower into 1/4 inch thick slices and arrange on a single layer on the prepared baking sheet. Sprinkle with salt and roast about 15 minutes.

-Whisk together remaining ingredients and spoon over cauliflower and roast until tender crisp (around 15- 20 minutes longer) Yield: 6 servings

California Eats

Well it has been a while since I’ve been able to blog. Seth and I just got back from our vacation to San Francisco and San Luis Obispo California, and we had a wonderful time visiting family, tasting wine, and generally touring around. So I thought I’d write a few of our favorite eats along the way, starting with our dinner at Café Chez Panisse...

 First off, they made their own sparkling water on site and the black crusty bread and creamy herb butter was enough to satisfy before the meal started. My salad was a delicious peppery argugula and fennel salad with a savory hand-stretched mozzarella topped with an olive tapenade. Seth LOVED the combination of the flavorful cheese paired with the salty tapenade. My main entrée consisted of veal medallions and herb roasted chanterelle mushrooms (which tasted as if they were picked from the woods that day). The preparation was so simple and the flavors of the ingredients really stood out! Seth’s buttermilk fried halibut with sweet and sour peppers was tangy and delicious. The buttermilk batter was so light it could have been tempura, yet it stayed true to the richness of buttermilk. For dessert, we shared a fig and raspberry clafoutis topped with fennel cream, and it was the perfect ending to a fabulous dinner! As you can tell, Seth really spoiled me on this trip  J 

Other delicious eats worth noting:

-Dark black-crusted peasant bread from Boulange in San Fran

-Free home-style breakfast at the Marine Memorial hotel with apple wood smoked sausage and blueberry pancakes

-Big Sky’s beignets filled with real raspberries (none of that jelly stuff)

-The four course dinner and wine pairings at the Cass House, where I tasted my first fois gras, sauternes, and veal marrow. Delicious!

-Many of the wonderful wineries and tasting rooms: Per Bacco, Tally, Turley, L’Adventure, Four Vines, and Saucilito. And for once, we bought more whites than reds. Very odd for us because we LOVED the pinots, syrah, and zins of Paso Robles, but this trip renewed our interest in chardonnay, viognier, and roussane.

-All the wonderful food Hannah (Seth’s sister) made, including focaccia,  goat cheese and bread quiches, along with bacon!