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May 23, 2006
Experiments with New Food, Week 1
I've decided to try cooking one new food a week. I'm getting rather busy with work and dissertation, but I still want to find time to do creative things. Plus, it will be a good incentive not to eat out, stretching our budget a bit further.
Food of the week: Bourride with Rouille
I've been wanting to taste this again since our visit to Chartres. Before tramping up to the cathedral, we ate outside at a little bistro.
The wind was blowing so hard that the glasses danced on the table (a la Amelie). One glass danced right off of a table, to the chagrin of the waiter. And there I had the best fish soup I've ever had, with fun little bread toasts and rouille to float in it.
I adapted this recipe (I didn't discard any solids, I just pureed it with an immersion blender, and our local grocery store doesn't carry saffron or fennel root, so I used some herbes de Provence instead), making my own rouille with a recipe I had at home. It ended up being a fair amount of work, but a fun (and yummy!) trip down memory lane.
cooking stuff | By Tim and Jo | 02:37 PM
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Comments
Yum!!
Fennel and anise are the same, maybe anise seed could be a substitute. I do love cooking with fennel root.
Good for you and your cooking experiments!
Posted by: Jeannette at May 23, 2006 10:17 PM