There's nothing more Minnesotan than a good potluck or cookout. Lately, the members of the South Fork Secret Supper Club^ in Hutchinson have been roasting meat over wood fires.
More on that in a later post. One of the SFSSC hit side dishes is provided by a Moldovan-American member of the eating club, Yuriy Gritsenko. His mother's garlic dipping sauce, served with French bread, disappears faster than ice cubes on a hot summer evening.
Here's his mom's recipe, written down for the first time. According to Yuriy, most of the traditional recipes the family brought from Moldova when they immigrated during his childhood are still part of an oral tradition.
For the recipe below, you'll need these ingredients:
One dozen eggs
One dozen cloves of garlic
Three pinches of salt
Six teaspoons of cider or red wine vinegar
Sunflower oil
Paprika
Note that the one-to-one ratio of eggs to garlic cloves make the recipe easy to expand or contract with your guest list.
Yuriy notes:
1. Hard-boil a dozen eggs and peel them.
2. Take egg yolks only and mash them up in a bowl. Use whites for something else (deviled eggs? potato salad?)
3. Add 3 fingers-pinch of salt to the bowl and some paprika.
4. Add 1 clove of minced garlic for each egg. (12)
5. Mix!!!
6. Add apple cider (or red wine vinegar) - ½ teaspoon for each yolk so 6 teaspoons.
7. Mix!!!
8. Add sunflower oil (or olive oil) – oil must be absorbed by yolks, so this will take some pouring and some mixing. Continue until a thick liquid (not paste) consistency is obtained.
9. Add salt and paprika (and vinegar) as necessary, to taste.
10. Stir prior to serving as the sunflower oil and the yolk/garlic will separate after standing for only a few minutes..
The resulting amount disappeared in a few minutes along with two loaves of bread when served to six.
*Secret supper clubs are far less mysterious than the traditional Southern institution suggests. Friends in the Hutchinson area have adopted it to pin a name on flash dinners we have every week or so.
Comments