Sunday 13.6.2010 Lunch- Aioli

I had some great ingredients on my sandwich today but I chose the aioli to feature.  I make aioli by whisking up to 1 cup of olive oil to 1 large egg yolk.  I like it garlicky so i start with two large cloves and add more to taste at the end.  As I whisk I thin the aioli with vinegar or lemon juice. At the end i add to taste salt and more acid if it is needed.
On the sandwich is sunset leaf lettuce from the garden, along with some melted spring onions (also from the garden).  The bacon is home cured and comes from a magnalista breed of pig.  Which is very fat but has the best tasting meat.  A great lunch from one of the first great days of spring/summer.

Monday 7.6.2010 Breakfast - Duck Confit

Another hash here.  For this I use duck confit picked from the bone.  I brown up potatoes and apples separately.  Then toss them with caramelized onion and the duck meat.  Add dijon and sherry vinegar.  Then saute them all together and season to taste.  I usually have this for breakfast but it could be a great lunch or dinner.

Thursday 3.6.2010 Breakfast - Corned Beef

Without any potatoes in the house I set out to make a hash with beans.  I used my house corned beef shredded and tossed it with plenty of dijon and sherry vinegar. I sautéed that until it started to brown a bit.  Threw in my cooked white beans.  Seasoned and cooked through.  I tossed in some shallot scapes at the last minute.  Served it up with a fried egg on top.