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ODC FILL THE FRAME 22 - 28 January 2016
www.flickr.com/groups/ourdailychallenge/discuss/721576614...
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Handmade pork chorizo from Cuenca, roasted, bathed in homemade aioli (ask for the amount you like) and served in mini hot dog bread seasoned with touches of mustard.
US$ 4
Draft/Craft-beer from Cuenca.
500ml - US$ 4.50
Aioli with chili, served with bread sticks and a basil leaf :-)
#MacroMondays
#Condiment
HMM everybody.
La cuisine provençale se distingue par l'utilisation d'huile d'olive, d'ail, de légumes, d'herbes aromatiques et de poissons pour les terres proches de la mer. C'est une cuisine riche et variée. Elle est influencée par la cuisine méditerranéenne et plus particulièrement par la cuisine italienne. Les conquêtes arabes ont aussi modifié la cuisine provençale ainsi que l'arrivée de la tomate et de l'aubergine après la découverte de l'Amérique.
Parmi les plats appréciés en Provence : l'aïoli garni, la tapenade, l'anchoïade, les petits farcis, la ratatouille, la bouillabaisse, la pissaladière, le pan bagnat, la bourride, la daube provençale, la socca (plat typiquement niçois, existe aussi à Toulon sous la dénomination « cade »), la soupe au pistou (soupe au basilic avec divers légumes locaux mélangés à une purée de tomates), la fougasse.
Provence (French pronunciation: [pʁɔ.vɑ̃s]; Provençal: Provença in classical norm or Prouvènço in Mistralian norm, pronounced [pʀuˈvɛⁿsɔ]) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône River on the west to the Italian border on the east, and is bordered by the Mediterranean Sea on the south.[1] It largely corresponds with the modern administrative région of Provence-Alpes-Côte d'Azur, and includes the départements of Var, Bouches-du-Rhône, Alpes-de-Haute-Provence and parts of Alpes-Maritimes and Vaucluse.[2]
The Romans made the region into the first Roman province beyond the Alps and called it Provincia Romana, which evolved into the present name. It was ruled by the Counts of Provence from their capital in Aix-en-Provence until 1481, when it became a province of the Kings of France.[2] While it has been part of France for more than five hundred years, it still retains a distinct cultural and linguistic identity, particularly in the interior of the region.source wikipédia
Unterstützung der lokalen Gastronomie in Corona-Zeiten
El Jamon, Wuppertal
Dazu Aioli mit Brot und ein Schlückchen Bouvet-Ladubay Blanc de Blancs brut, köstlich!
Fabulous Bulgogi beef and smoked duck with Yuzu Aioli grain by MEGU Catering Concepts. Delivered via Food Panda.
*Note: More food pics in my: Favorite Food Album.
There are many good restaurants to choose from in the Tampa/St.Pete area but my favorite is Frenchy's. I've been enjoying Frenchy's since there was only one but many agree with me because now there are five.
This view is the side of Frenchy's Rockaway Grill at Clearwater Beach and it's the fish that made them famous. Usually the bench in this photo is filled with people waiting to get into Frenchy's but there was a heat wave and they were all waiting around front in the shade.
While I almost always order the grouper at Frenchy's and almost never order it anywhere else, it is not the fish that keeps me coming back but the amazing French Fries! The fries are topped with crab and a garlic aioli. If you want to try something pretty close check this recipe but to really enjoy Frenchy's Fries you need to visit Clearwater Beach or the Dunedin Causeway.
AïOLI Canteen Street Art
AïOLI Cantine Bar Café Deli - Pizza, pasta & burgers with a southern European spin in restaurant & bar with industrial decor.
Nicely decorated "restaurant with an in-crowd" vibe.
Stop in when around.
Świętokrzyska 18, 00-052 Warszawa, Poland
Soft tortillas with shaved cabbage, lime garlic aioli,
pico de gallo & hot sauce
Red wine, Merlot cab blend,
Cod fish,
Son's birthday,
My meal, and just, one glass of wine,
Austin Heights, Coquitlam, British Columbia
The ruins of Aigai in Aiolis, northeast of Kyme and 35 km south of Bergama, have long been visible and date mainly to the Hellenistic and Roman periods. The site was investigated in the 1880s by R. Bohn and C. Schuchhardt. In 2004 Ersin Doğer began excavations at the site, which had been heavily plundered.
Slices of 1/2 tomato, topped with hard-boiled egg and finely diced parsley, drizzled with a thin aïoli sauce — mayonnaise, a splash of Maggi, salt, freshly ground black pepper, a heaping teaspoon of Dijon mustard, a little dash of curry, crushed small clove of garlic, dried basil, and a splash of lemon juice.
Also: Kohl-Röschen, Kichererbsen-Pommes, Knoblauch-Soße
Panisses - Kichererbsen-Pommes aus der Provence
für 4 Personen:
250 g Kichererbsenmehl, sieben
1 l Wasser mit
1/2 TL Salz zum Kochen bringen.
Den Topf vom Herd nehmen und das Kichererbsenmehl langsam unter Einsatz eines Stabmixers einrieseln lassen.
Sobald die Masse eine sämige Konsistenz erreicht hat, den Topf erneut auf den Herd stellen und bei niedriger Temperatur ca. 15 Minuten unter ständigem Rühren (Schneebesen) garen, bis die Mischung stark eingedickt ist.
Eine hohe rechteckige Form mit Öl einpinseln, die Mischung hineingeben, glätten und erkalten lassen (2 Stunden oder über Nacht ist gut).
Die Form auf eine Arbeitsplatte stürzen, den Teig in längliche Stücke schneiden.
Pflanzenöl etwa 2 cm hoch in eine Pfanne füllen (normalerweise werden sie frittiert) und stark erhitzen.
Die Panisses portionsweise hineingeben, nach einigen Minuten wenden, bis sie goldbraun sind, dann auf einem Küchentuch abtropfen lassen.
Auf einer Platte anrichten, mit Fleur de Sel bestreut servieren.
Variation in Nizza: mit einem Schuss Olivenöl, in Marseille pur, sonst auch mit Thymian, Rosmarin, Knoblauch.
Nachgekocht:
www.sophie-bonnet.de/panisses/
IMG_2143
Blue goose ranch organic beef burger with organic cheddar and arugula, tomato, red onion, smoked tomato aioli with french fries and a garlic Aioli dip at Fets Whisky Kitchen on the Drive
Grilled chicken breast topped with fresh pineapple salsa, avocado, baby
spinach, and swiss finished with chipotle aioli on a brioche bun.and a White Bean and Italian sausage soup for a side.
Dirty Fries at the Grange restaurant in the Citizen Hotel (Autograph Collection) in Sacramento. These fries had bacon, chives, garlic aioli and other spices. Very good. An interesting side note is that the person in the background is Dawn Wells who played Mary Ann on Gilligan's Island!
When it's 41°C (106°F) even if it's only 25% humidity, it's nice to have a cool lunch of leftovers:
Filet of New Zealand farmed Chinook salmon marinated in a mixture of sesame oil, lime juice, soy sauce, a splash of Maggi, and a dash of GFresh Thai seasoning, pan fried;
accompanied by
steamed little potato wedges, tossed in a mixture of olive oil, lemon juice, and Za'atar.
Aïoli on the side, for dipping, made with mayonnaise, salt, pepper, Maggi, a small clove of crushed garlic, lemon juice, and Sriracha sauce.
freshly ground sirloin, caramelized onion, oven roasted tomato, shiitake mushroom, garlic pickles, roquefort, lemon caper aioli on the side. basically $2 with a choice of 4 toppings plus $1 for cheese = $3.
parmesan and herb french fries.
Bouchees Bistro
Long Beach, CA
this was our lunch on Saturday. Might make it again tonight.
EXPLORE Jan 20
recipe and story on Cannelle Et Vanille
At 'Young George', East Fremantle, WA
May be the best restaurant aïoli I've ever had outside of Paris...
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cheddar cheese, lettuce, tomato, pickled red onion, aioli, bacon and fried egg, served on a brioche bun with hand cut fries
This sandwich was so big I needed a knife & fork to finish it.
Click picture for better view
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Jalapeño cheese sauce | pepper jack | fire grilled jalapeños | chipotle aioli | lettuce | tomato | dill pickle | brioche bun | Thai slaw with peanut sauce
Asia, snack collection,
Pacific tiger prawns, marinated in coconut milk, breaded with panko & deep-fried.
Cilantro & garlic Aïoli, lemon wrapped in "cheese close", to strain the juice while squeezing.
Briefly marinating the prawns enhances the natural sweetness & flavour
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At the Owamni (by the Sioux Chef) Restaurant in Minneapolis, Minnesota
With roasted berries, pickles, squash aioli, cured duck yolk, andante pumkin oil