eating as a fine art: craving bouillabaisse something fierce

Saturday, March 21, 2009

craving bouillabaisse something fierce

i think it was when we started driving along the puget sound; the salty fresh smell of the ocean. i started craving bouillabaisse something fierce. we looked for it in port townsend, but troy can't eat shrimp (so sad!) and we couldn't be sure that we were getting shrimp-free fish soup.

we ate lots of seafood on that trip, but no bouillabaisse. when we got home, we knew we had to make some. we watched julia make it, and then headed out to get some fish.

we made the broth with last year's garden tomatoes that we'd slow roasted, fennel, leeks, saffron, orange, basil, garlic and olive oil. i think. we added a couple kinds of fish. one was a dover sole and i forget what the other was. and clams and mussels.

it was luminous.

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Recipes

David’s mac & cheese, as re-interpreted over the years

Preheat oven to 350*

Boil in salted water (should be like sea water) until just before al dente: 1 lb pasta (like macaroni shaped or penne or whatever you like)

Grate 1 lb+. cheese of choice. I like to use some jack, as it melts well, and is a good medium for the other highly flavored cheeses you should consider using like: sharp cheddar, gruyere, pecorino, goat cheese etc.

Meanwhile, sauté a small diced onion in a few TBSP butter until soft over medium heat. Add a couple cloves of garlic, smashed, and sauté another minute. Add another TBSP butter and four TBSP flour, sauté to lightly toast the flour, about a minute (should be the consistency of wet sand). Add, oh, 1 cup milk slowly and whisk to break up clumps. Slowly add milk until you get a sauce with the consistency of heavy cream or campbell’s tomato soup, just out of the can (should be about 3 cups total). Add salt; I like to add some smoked paprika and woscheshire sauce. Taste for seasoning (should be highly seasoned). Add oh, ½ the cheese.

Now, layer in a buttered casserole (I actually make this recipe in 2 dishes and freeze one): pasta, roux (milk/cheese sauce) and cheese in about 2-3 layers.

In David’s version, you’d put some pats of butter over your pasta layers, then sprinkle on wheat germ. That’s good—the germ is kind of sweet, and yummy. What I do is sauté some breadcrumbs very lightly in butter and garlic and toss in some wheat germ at the end and sprinkle this (liberally) over the pasta.

Bake for about 40-45 minutes or until lightly browned and bubbly. If you’ve made two casseroles (you smart thing), take the one you’ll freeze out of the oven after about a half hour, let cool, wrap in foil then in plastic, label and freeze.

eating as a fine art

Saturday, March 21, 2009

craving bouillabaisse something fierce

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