A Newsy Newsletter with a Side of Aioli
We’re back with our À Noter column this week featuring a fun book related offer from Tertulia, a cookbook event I’m hosting for the incredible, three-time James Beard nominated pastry chef/lovely human Natasha Pickowicz, AND an incredible sample sale featuring handwoven rugs and pillows in Greenpoint, Brooklyn by Someone Would. Yes, you heard me right! Rest assured, there is a recipe too!
À Noter
A Very Fun and Smart Way to Purchase Books
Have you heard of Tertulia yet? If not, please allow me to introduce you to a very cool app and website, which personalizes book suggestions. When you sign up, you type in the types/genres of books you enjoy reading, such as memoirs, cookbooks, fiction, etc. and they will cull together recommendations from well respected sources on what you might like. It’s very cool and feels intimate and thoughtful.
I was very flattered to speak with them about my favorite novels. You can read my interview here!
AND, a very special offer for you all. If you sign up (make sure you opt in for a free trial of membership so you get free shipping and the full discount), they are generously offering 25% off my most recent book with free shipping. Enter HENRY when you check out and you’ll be all set. Also, if you buy one, please email me proof of purchase and I will mail you a signed bookplate as soon as I get home! For now, this is only available in the US…
You’re Invited! Friday, May 5 at 6 pm
Please join me as I host pastry chef Natasha Pickowicz in Beacon, NY at Little King on Friday, May 5! Natasha's first cookbook, More Than Cake, came out yesterday and I’m delighted to be in conversation with her. I’m a fangirl and was thrilled she asked me to host her as part of her Hudson Valley tour. There will be snacks from the book and a Q&A with Natasha led by me!
This is a limited, after-hours event, so go to the Little King site to reserve your spot and preorder the book. Check it out!
Someone Would: Friday, April 21-Sunday, April 23
A Very Cool Rug Sale in Greenpoint, Brooklyn: My dear friend and amazing artist, Rachel Beach, is teaming up with fellow NYC Grennpointer, designer Diego Olivier, to host a series of sample sale pop-ups. The concept is dwellers who think like designers. They've called the project Someone Would and are kicking things off April 21-23 with handwoven rugs & pillows at up to 70% off!
It will be from 12 pm - 6 pm at 979 Lorimer Street. I would be there if I weren’t here.
And, finally!
Aioli with Options
We’ve been eating a lot of aioli here in France and I am not complaining. It is one of my favorite condiments and it goes beautifully with pretty much everything. I love eating it alongside roast chicken or lamb or fish, dipping french fries into it, as well as spreading it generously onto crusty bread for sandwiches or otherwise! It is so worth the effort to make your own and make it your own! Here’s how.
MAKES about 1/2 cup (120 ml)
TIME 20 minutes, give or take
Making your own aioli takes patience, a trait for which I am not known, but when the task is complete, it is well worth the reward. Go incredibly slow (slower than you think) when adding in the oil to help avoid breaking the emulsification. I’ve broken a few aiolis in my time and it’s no fun to try and mend them, especially for that poor arm that’s been relentlessly whisking away as you pray that it won’t break. This recipe is for a classic, creamy, and bright version, but I’ve also offered suggestions on ingredients that would make nice additions should you choose to add them.
INGREDIENTS
1 egg yolk, at room temperature
1 clove garlic, grated or pressed
2 teaspoons fresh lemon juice, plus more if needed
1⁄4 teaspoon salt, plus more to taste
1 cup (240 ml) olive oil or canola oil or a
combination of both
METHOD
In a metal bowl, whisk together the egg yolk, garlic, salt, and lemon juice.
In a very slow, steady stream (starting with mere drops), patiently whisk in the oil until it thickens and emulsifies. If it becomes too thick, add in a few drops of cold water or lemon juice and keep going. If the mixture looks too thin, whisk without adding additional oil for a minute or so.
Once all the oil has been emulsified, taste and season with more salt and lemon juice if needed. Store in an airtight container in the refrigerator for up to a week.
OPTIONS: Stir in a spoonful of harissa, horseradish, pesto, curry powder, finely chopped preserved lemon, or finely chopped herbs, such as tarragon, parsley, or chives.
Lastly, here are a a few good reads from the last week that I thought you’d enjoy.
Dining in Style, at 90 Miles and Hour - NYT
"Train travel is thriving in Central Europe, and so are dining cars. We rode the rails from Prague to Zurich and beyond, sampling regional dishes and savoring the views." Evan Rail
The von Trapps of Harlem - The Free Press
"Can ten earnest kids playing Bach become the next Kardashians?" Suzy Weiss hat I loved from the last week and I think you will too!
What would you do with 133,000 chocolate bars? It’s more complicated than you think - The Globe and Mail by Jana G. Pruden
See you stateside!
With love,
Colu xo
Lovely, Colu! But isn't aioli just another (French) word for garlic mayonnaise? I've made it for years with a whole egg in the blender (not the food processor) and it seems to work well, although I add the garlic, chopped fine, fairly late in the game in order to keep it from turning bitter. Your method, of course, is absolutely classic.