Roasting the garlic before making the aioli makes it seem all fresh and new. Also, this version of aioli broadens the range of dishes you can serve it with. For instance, it will go very well with fried meat or crayfish.
Chop the mushrooms in two and coarsely chop the garlic. Start with frying the mushrooms, garlic and thyme for a couple of minutes. Season with salt and pepper. Mix in the onion and fry for another couple of minutes. Pour over the balsamic vinegar and remove from heat. Sprinkle with the dill and parmesan cheese […]
A luxurious potato dish, if there ever was one. Potato gratin is a good side order with almost all meat, poultry and game dishes. The addition of rutabaga, parsnips (and possibly some sweet potato) adds sweetness and flavor.
If you do not have the time for this slow cooking method, you can bake the gratin on a higher temperature -- say 350 degrees (175C) all the way - and use your fork to test for doneness.