By Alexa Murray-Risso on September 12, 2007
Summer vacation’s over and it’s back to the blackboard for many of us, children and adults alike. For Ale and I, this means late, light dinners a couple of nights a week. Tapas-type fixin’s are just perfect for these occasions: although they do require some minimal planning, once the pantry and fridge are stocked, dinner can be prepped in little time and the results are, like, unbelievable dude!
Last night I got back at 10:00 and, predictably, was feeling hungry-tired, so made tiny plates of scrambled eggs flecked with chorizo and veggies dipped in alioli. For tonight’s dinner, I’ll pick up some clams and skewers of shrimp and maybe a bunch of organic spinach…On Thursday I think we’ll just go out for sushi.
This is a piquant Spanish sauce that typically accompanies fish and vegetable dishes. It’s made from ingredients you probably already have in your pantry – garlic, olive oil, lemon juice – and is quick to prepare.
1. In a marble mortar, pound three good-sized garlic cloves along with a pinch of salt into a consistent mash.
2. Add the olive oil, drop by drop at first, until a thick paste has formed. What you’ll end up with is a sauce that’s thicker than mayonnaise but thinner than peanut butter.
3. Finally add a few drops of lemon juice to taste, making sure to blend well.
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