Garlic Aioli

Friday, February 3, 2012 0 comments
This recipe goes great with falafel, or even just as a sandwich spread.


3 cloves garlic
1 c mayonnaise
1/2 T lemon juice
1/4 t salt


Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very fine. Add a pinch of salt, and using the flat of the knife again, scrap and press the garlic against the cutting surface to make a very smooth paste. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor.

Add garlic to small bowl and whisk with remaining ingredients. Chill in refrigerator at least 30 min prior to serving.

Pita Bread: Bread Machine

Since we're back in the States I am thoroughly enjoying having access once again to my bread machine. Except lately I'm only using the dough cycle. It seems to be a good compromise: perfect, well-risen, easy, convenient dough, but the desired shape that comes from baking in the oven. I have also found lately that the "secret" (for me anyway) for getting the second rise seems to be covering the dough with cling wrap, then a clean dish towel, and putting it on top of the warm oven.

I found a pretty good pita dough recipe adapted from Tyler Florence's recipe for the dough cycle of the machine.

Makes 8 pitas.


1 1/2 c warm water
1 t olive oil
3 1/2 c bread flour
1 t sugar
1 t salt
2 1/4 t bread machine yeast


Place ingredients in order given (or order instructed by your bread machine manual!) in bread machine pan. Select dough cycle (2 lb).

Toward end of dough cycle, preheat oven to 500 F, and place pizza stone in oven.

When dough is ready, punch it down and divide into 8 balls, keeping all lightly floured and covered.
Rest covered balls for 15 minutes.

Roll the rested dough balls into flat, 8 inch, smooth rounds. Keep covered and do not stack.

Put 2 pita rounds on pizza stone for 4-5 minutes and watch carefully, until they're puffed and a pale golden color. They cook quickly.

Cool on rack. They will naturally deflate, leaving a pocket in the center.

Wrap in a clean kitchen towel to keep them soft.

I have used these for falafel as well as for pizza crusts. I like to brush the top with some olive oil, salt, and pepper and heat right before serving.