Topical Guide 424
Mark Dorset
Food: Aïoli, Chocolate Decadence
Reservations Recommended, Chapter 1:
Matthew samples Belinda’s pork, the sauce, the aïoli (it is aïoli), the vegetables, the rice.
Jeremy Fox, “Real-Deal Aioli,” bon appétit
Spend some time making this, and you’ll have an easy, fast way to add nuanced flavor. Ingredients
Makes about ½ cup
1 large egg yolk
4 medium garlic cloves, finely grated
½ teaspoon kosher salt
½ cup olive oil
Preparation
Step 1
Whisk egg yolk, garlic, and salt in a medium bowl to combine. Mix in 1 tsp. water. Whisking constantly, add oil, drop by drop at first, then ⅛-teaspoonful at a time as mixture emulsifies and thickens. (Do not add oil too quickly or aioli will break and oil will separate.) Whisk until oil is incorporated and aioli is stiff enough to hold its shape when spooned.
Step 2
Do Ahead: Aioli can be made 1 day ahead. Cover and chill.
Reservations Recommended, Chapter 1:
The delicate blonde is spoon-feeding to the Chinese girl a dessert listed on the menu as “chocolate decadence.”
Traci York, “Chocolate Decadence,” via Vanilla and Bean:
Chocolate Decadence comes together quick, in terms of hands-on time. It’s the hands-off time that takes a bit of patience: chilling overnight, and allowing the ganache to thicken. The waaaaiting is the hardest part.
[The recipe is too long to include here. You’ll find it at the Vanilla and Bean website. MD]
See also: Food, Appetite for TG 56; Food, Chicken, Chicken versus Clams TG 44; Food: as Significant Element of a Remembered Incident and Its Literary Reproduction TG 34; Salami TG 135; Food: Preferences: Chicken versus Clams TG 155; Food: In Popular Culture TG 155; Food: International Cuisines in Translation: Chinese: Chow Mein TG 400; Food: Kartoffelklösse TG 367
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