07 August 2012

Summer Good-on-Everything Aioli

The summer is just flying past, and since I'm working out-of-state for weeks at a time, I haven't been able to keep up with crafting and cooking. But on the few days I get to spend at home, I've been trying to get in some sewing and some quick but delicious meals. Sunday was one of those, and it really was delicious - Roasted Shiitake Mushroom Sandwiches with Garlic-Basil Aioli. You can get the full sandwich recipe over at the Red Owl Blog, but here on Grow, Knead, Pickle & Sew I wanted to share this easy and versatile recipe for the aioli I used.

First, let me say that making a traditional aioli would include emulsifying olive oil and farm-fresh egg yolks a la homemade mayo, but since we're going for quick here, you'll notice that the recipe calls for store-bought mayo. If you're going the healthy, homemade way (which of course I recommend - do as I say, not as I do) then you should by all means make up a batch of mayo first, especially if you use the incredible Julia Childs whey-fermented recipe.

This aioli can be used as a sandwich spread, as a dip for roasted potatoes, fresh veggies or as a topping for a summer quiche. Also, I want to plug Alm Hill/Growing Washington, as they are selling some incredible basil right now at the Wallingford Farmers Market (Seattle on Wednesdays). 

Click through for the recipe!

10 July 2012

An abundance of shiitakes has graced our little urban farm over the past few weeks, and we've been having fun experimenting with recipes both old and new. I just can never get tired of the rich and tangy taste of shiitakes. I'm so glad we're growing them this year!
We have to thank our friend Anna for introducing us to the joy of cold soba noodles in the summer. Chilly weather doesn't stop us from making these delicious buckwheat noodles, but it's oh so much more satisfying when the sun is shining. We had them for dinner on Sunday, holding our bowls in our laps on the porch swing, and marveling at the 8pm sun still going strong. This was the first time we've used sliced shiitakes in this "soup", and it definitely won't be the last!  This recipe is infinitely versatile, and it's one of those more-or-less to taste recipes that you can tweak to your liking. Plus, it's a really simple way to introduce yourself to Japanese cooking! It may look daunting, but it's actually quite simple and takes less than 30 minutes of prep. Here's how we make ours:

(Click through for the recipe!)