For cookbook author Claire Saffitz, dinner is usually simple, snack-y, impromptu, or informal
Claire Saffitz pulls together a grand aioli. But she doesn’t pretend to be Martha Stewart: “I’m not making this every night.”
Certainly now that some of the spring and summer stuff is coming in, I’ve been a little more inspired. Recently I had a couple artichokes and asparagus. This was maybe a Wednesday but the day of the week is somewhat irrelevant because what is achievable for me on a weekday is very particular to my circumstance. I’m always in the kitchen and so a lot of times I’m prepping dinner while I’m finishing up a recipe.
As I was testing other recipes, I was trimming the artichokes and snapping the ends off the asparagus and deveining the shrimp. I do really minimal prep on the artichokes. I just use scissors to snip off the spiky ends of the leaves and then I cut with a serrated knife across the top to trim most of the leaves in one fell swoop. I rubbed a cut lemon on the cut side of the artichoke [to prevent browning].
I tend to use my metal steamer only because the bamboo steamer is really high up in a cabinet and I can’t reach it. First I steamed the artichokes, which take a good 20 minutes if not longer; a lot of times I actually undercook them and it’s annoying. While the artichokes were cooking I made a quick aioli with egg yolk, grated garlic, lemon juice, and half olive oil and half neutral oil, which is a nice balance.
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