Wednesday, August 22, 2018

Cranberry Merlot Chutney

Photo Credit: Sharon Benton Photography

Just about a year ago now, my friend, Karie, invited me to create this chutney for an issue of Basil and Salt Magazine, which was published in late fall 2017.

Photo Credit: Sharon Benton Photography

As soon as Karie contacted me, I was busy trying to come up with just the perfect chutney that would exude fall/winter and the Thanksgiving and Christmas holidays.
This was a fun chutney to make, and I was very lucky because my good friend, Sharon, with Sharon Benton Photography agreed to do the photo shoot for me. It was an exciting time for both of us.

Wednesday, August 1, 2018

BLT with Roasted Garlic Aioli

What's better than a Bacon, Lettuce and Tomato sandwich? This quintessential is a favorite of many, especially when "fresh from the garden" vine ripe tomatoes are in season.

Now you can kick it up a notch by using a simple garlic aioli instead of mayonnaise on this classic sandwich. Smeared on some thick, toasted crusty artisan bread, or sourdough bread, it really gives it just the boost it needs to push it from ordinary to extraordinary! Now, you can totally make your own garlic aioli from scratch, but I've included a "shortcut/cheater" recipe here.

Smoky bacon, crispy lettuce, vine ripe tomato slices and garlic aioli ... match made in heaven!

Several slices bacon, cooked crisp
Small bunch leafy lettuce
1 large tomato, sliced
Sliced bread of your choice, toasted (I love using hearth bread toasted)
2 garlic cloves, pressed
¼ tsp (or more) coarse kosher salt
½ cup mayonnaise
2 tbls olive oil
1 tbls fresh lemon juice
Freshly ground black pepper

For the garlic aioli, mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. Can be made 1 day ahead. Cover and chill.

To assemble
Toast bread, spread with garlic aioli, top with lettuce, tomatoes and bacon.


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