Amy wrote:
I've done a Grand Aïoli on a buffet before, and it works just fine. And, I don't have to worry about vegans.
This sounded so good when I read the thread I am planning on including it in a party I am having on Saturday. I have small carrots, fingerling potatoes, cauliflower, haricot verts, asparagus and HB eggs. Possibly some shrimp if I have any left over from making shrimp rolls.
For the aioli I have the oil from making the MC@H pressure cooker garlic confit.
My question is how cooked do you want the veg? I am thinking the potatoes and cauliflower should be cooked through, but what about the others? Do you want firm cooked carrots and slightly crisp asparagus or should everything be cooked through? I've never seen one of these so I am not sure what i am aiming for.
I am thinking of steaming the veg before chilling but I could sous vide, assuming everything can be done the same temp and within in reasonably the same time.
Any recommendations here?
--Lisa