A few days ago, I mentioned that Jason, who writes the Windy City Cooking column, had sent me a copy of Tom Colicchio's book, Think Like a Chef. I'm about halfway through so far, and it's a pleasure to read. Colicchio's writing style is friendly and laid-back, and his instructions are easy to follow. Although I didn't use his recipe when I made roasted garlic the other night, I have been really enjoying the book. The most interesting section so far is called Studies, and in it Colicchio shows how he selects one vegetable and then thinks about all the different directions it could go in. With a single tomato comes a roasted tomato, which becomes a key part of a number of dishes that follow. The way in which he thinks about food is useful and worthwhile, and so for today's post, and a future post, I'm going to attempt to carry out the same kind of thinking, in this case applied to garlic. We already have roasted garlic, which was the subject of last night's Midnight Snack post, and today we're going to tackle aioli.
