Easy Basic Aioli
1/4 cup olive oil 1/4 cup mayonnaise 2-3 garlic cloves, finely minced 2 Tbsp fresh lemon juice 2 Tbsp Dijon mustard (optional) Sea salt and freshly ground pepper, to taste Combine all of the ingredients in the bowl of a small food processor or blender and process until smooth. Store covered in the refrigerator for at least 4 hours or overnight to... [Read more]
Roadtrip to Baltimore
Red Sox fans enjoy a weekend in Charm City. By Mike Morin Photography by Gary Wong I was a Red Sox fan before being a Red Sox fan was cool. I grew up in Detroit, also known as Tigertown, where the Tigers won the World Series in 1968, my senior year in high school. I loved my hometown team, but I also secretly loved the Boston Red Sox. I moved to Boston... [Read more]
Multi-Seed Hamburger Buns
From the Bakers at King Arthur Flour Makes 12 buns These buns are mixed, shaped and allowed to rise in the refrigerator for 12 to 24 hours. The cool rise adds extra flavor; it also gives you some flexibility. You can start them one day and bake them the next morning or start them before you head off for the day and finish them just before your cookout. 1/2... [Read more]
Chipotle Ketchup
From Chef Brian Shea’s Kitchen at The Barley House Restaurant & Tavern in Concord Olive oil 1/2 cup white onion, chopped 28 ounce can diced roasted tomatoes 2 chipotle peppers* 1/4 cup white wine vinegar 1/4 cup balsamic vinegar 1/4 cup sugar Salt and pepper to taste Directions: Heat a little olive oil in a medium saucepan; add the onions... [Read more]
