Sunday, July 6, 2008
Ugh, this photo could be prettier, sharper--look at this. I made Orangette's basil mayo, and it was awesome. But the photo of green mess sloshed in a Tupperware? Smeared all over the baby's high chair tray? On this roll, reflecting the low summer sun outside? Not such a pretty picture--and without the Photoshop skills to polish out the imperfection.
But it was pretty, in a visceral messy way, in real life, where these kinds of these matter more. Basil mayo mingling with smooshed first-of-the-season tomato, juice running down wrists, the crisp of bacon and slight grainy creaminess of blue cheese:
Basil Mayo, Blue Cheese, Bacon, Lettuce, and Tomato
No recipe--this is exactly what it sounds like, ya'll. If you can pick your basil and tomatoes from your summer garden, so much the better. (Yes, I have a summer garden, and an herb garden—it's how us financially disadvantaged people afford piles and piles of heirloom tomatoes and summer savory on tap.)
If you can get some Niman Ranch applewood smoked bacon and cheap-ish but good blue cheese from a nearby Trader Joe's, you'll be ruined for those diner-style, three-layered, desiccated bacon mayo bombs forever.
The mayo does take some fussy time and requires the use, and wash, of the blender. You'll have to destem basil, press garlic, juice a bit of lemon. But then you're set—deliciousness for the week. We had leftovers for dipping steamed green beans and carrots from Saturday's farmers' market. The baby dipped her beloved broccoli florets. I'm resisting the urge to scoop it directly from the Tupperware with a spoon.