Feast: A Tribal Cookbook

Article Tools

Print

E-mail

Comments

RSS

With a whisk, beat mustard into egg yolks. Slowly add oil so you keep a constant texture. Soon, as more oil gets in, it will begin to thicken. Do not overbeat, or else it will become rubbery. When you have about 1 quart, add salt and pepper to taste. Then add a little bit of vinegar and watch the mayonnaise turn white.

JOAN'S CAESAR SALAD

Serves 10-12

Pour enough olive oil to coat 2 heads of romaine lettuce in a salad bowl. Crush 3 or 4 cloves of garlic in the oil. Then put leaf-sized pieces of romaine in oil and toss until each piece is lightly coated. In a small bowl, chop 3 soft-boiled eggs with about 2 tablespoons Worcestershire sauce, and toss into salad. Add salt and juice from about 3 lemons to taste. Sprinkle with Parmesan cheese, add homemade croutons, give one last toss, and serve. Optional: anchovies.

JOAN'S TABBULEH SALAD

Serves 10-12

2 cups boiling water
1 cup uncooked bulgur
2 cubes vegetable or chicken bouillon
1/2 cup finely chopped fresh mint, or 2 tablespoons dried mint
4 scallions, chopped

2 cups finely chopped parsley
3 tomatoes, diced
* cup lemon juice
* cup salad oil
Salt, pepper, and garlic powder to taste
Romaine or grape leaves

Pour boiling water over bulgur and bouillon cubes. Stir and let stand 1-2 hours, or until light and fluffy. Add mint, scallions, parsley, and tomatoes. Beat lemon juice, oil, and salt and pepper and garlic powder together, and pour over bulgur mixture. Toss lightly and chill. To serve, place Tabbuleh in a mound in the center of a platter surrounded with romaine or grape leaves. Scoop salad onto leaves and eat, holding between 3 fingers.

BILLIE'S MAYONNAISE AT HOME (GARLICKY)

Makes 1/2 pint

2 cloves garlic
1 teaspoon salt
1 egg yolk

1/2 teaspoon dry mustard
3 tablespoons lemon juice
1 cup olive oil

Peel and crush the garlic. Make a paste with garlic, salt, beaten egg yolk, mustard, and 1 tablespoon of the lemon juice. Adding it 1 teaspoon at a time, beat in 1/2 cup olive oil (no substitutes). Add slowly and alternately another 1/2 cup olive oil and 2 tablespoons lemon juice (bit by bit). The most necessary thing is to add the oil very slowly and then beat thoroughly after each addition. This makes 1/2 pint of spicy, garlicky mayonnaise. Don't try to do it with a blender. It beats in too much air and the mayonnaise never thickens. We eat it on a salad of raw mushrooms and raw spinach, when we can get both.

RSS | Comments | E-mail | Print