Recipe Not For Vampires

So after watching Anthony Bourdain: no Reservations show on Provence, i really wanted to make aioli. Aioli is a french sauce that's an emulsion of ground garlic and olive oil. Most people describe it as mayonnaise but its very different. It has the bite of the garlic and a smother texture because of the olive oil being dripped in slowly. Its a very traditional Provence recipe and is most commonly served with steamed or boiled vegetables and possible fish.

You will need: A few cloves of fresh garlic (anywhere from 3 to 5 for a small batch), 2 egg yolks, and lots of olive oil. Start by placing the garlic in a mortar and grinding it with pestle (can also been done in a blender). Then incorporate the two egg yolks, after separating. Then slowly, incorporate the olive oil while stirring constantly.

Health Care: The Fight Against Fast Food

Did you know: A provision in the new health care legislation requires restaurants with 20 or more locations to include calorie counts on their menus. Maybe the obesity epidemic will stop and society will become healthier because of this. Or Not. I think this is WAY overdue. Fast food is, after all, the most satisfying, gut clogging food ever. And it will cut into McDonalds profit margins (slightly). And to think Republicans in Congress opposed this.

Gourmet Pasta Indeed!

If you like pasta, whether it is spaghetti, lasagna, or ravioli, you should stop by Gourmet Texas Pasta for a delicious dinner. They make everything from chocolate pasta to roasted garlic and jalapeno pasta. Check it out for yourself! It's really good, too!

Spring Break: Adventures in Food

Break is a great time of year. But it's even better when you make some good food.

Featured above is a puff pasrty pear tart, puff pastry paprika-filled twists, and puff pastry sugar cookies.