DIY Network

Recipes Make a wide variety of delicious foods for your party guests. From "Weekend Entertaining" episode WKE-410

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Lemon Aioli

Ingredients:

1 cup real mayonnaise
3 cloves garlic, minced
2 tbsp. lemon juice
2 tsp. Dijon mustard
sea salt
ground pepper

Blend all of the ingredients together, and then add the salt and pepper to taste.

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Bagna Cauda

Ingredients:

4 garlic cloves, chopped
2 oz. tin of flat anchovies in oil
4 tbsp. butter
1/4 cup extra virgin olive oil
ground black pepper

1. In a small saucepan, sauté the anchovies and garlic in olive oil, stirring constantly until the anchovies disintegrate. Add butter, and then mix together well.

2. Keep warm, and then serve "fondue-style" for dipping the outer leaves of the artichoke made earlier.

3. Serve with vegetables for dipping such as celery, carrots, red pepper, fennel, green beans or roasted potatoes.

Roasted Rosemary Potatoes

Ingredients:

15 baby red or gold potatoes
6 tbsp. olive oil
sea salt
cracked black pepper
2 branches fresh rosemary

1. Preheat the oven to 400 degrees.

2. Wash and halve the baby carrots.

3. Toss the carrots in a bowl with olive oil, sea salt, and black pepper to cover.

4. Remove the leaves from the branches of rosemary to make tiny sprigs small enough to fit on the center of a half of a baby potato.

5. Pour the remaining olive oil on a large glass baking dish to cover the bottom.

6. Place a tiny sprig of rosemary on each potato half, and then place upside down on the baking sheet.

7. Bake the potatoes for 20 minutes or until they are tender and lightly browned.

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