042411 - Clearing Trees.
042411 - Clearing Trees.
Last night, Zach and I attempted Bouillabaisse for the first time. I’d always been discouraged from trying it by the perceived difficulty and cost. It turned out to be simple to make (done in 45 minutes!) and provided you are conscious when picking your mix of seafood (dungeness crab clusters vs. king crab or lobster, peeled vs. unpeeled shrimp, clams available by the pound vs. prepackaged mussels) the cost isn’t totally crazy.
Bouillabaisse For Two
Serves 2
Ingredients:
2 tablespoons olive oil
1/2 cup chopped carrots, about 1 medium
1/2 cup chopped celery, about 1 large stalk
1 cup chopped onion, about 1 medium
2 large garlic cloves, finely minced
1 bay leaf
Pinch fennel seeds
1/2 teaspoon herb de Provence or dried thyme
1/8 teaspoon cayenne pepper
8 ounces diced tomatoes, with their juice
1/2 cup dry white wine
1/4 cup dry red wine
1 1/2 cups fish stock
1 cup clam juice
Juice of 1/4 lemon
1 teaspoon fine grated orange zest
8 leaves fresh basil, sliced thin
Pinch of saffron
1 large roasted red pepper, pureed
1/2 pound clams or mussels scrubbed and debearded*
1/2 pound cooked crab or lobster
1/4 pound cod or other firm fleshed white fish
Salt to taste
Directions:
*Zach isn’t a fan of shrimp so we made up the difference with extra clams. If you wanted to add shrimp, the mix would be 1/4 pound clams and 1/4 pound shrimp.
Recipe adapted from 2 Stews who also deserves credit for the photo.
They See Me Rollin’ via Cute Roulette. (volume required!)
I adore poppies. (photo by Sarah)
Bill Cunningham. Chels and I caught Bill Cunningham New York last night.
040211 - Demo Day At Beaver Brook.
032511 - Reunited And It Feels So Good. (from Anj)
Christian Louboutin in The New Yorker. Made me chuckle in light of Zach’s and my ongoing debate about my shoe collection.
Coralie Bickford-Smith’s ceramic inspired covers for Penguin’s Great Food Series are gorgeous. Can’t wait to add them all to my bookshelf.
Happy Spring! I made this arrangement a couple weeks ago at Little Flower School’s Dutch Masters Class.