FLORENCE FABRICANT'S ROUILLE
Provided by Florence Fabricant
Categories condiments
Time 20m
Yield About two-thirds of a cup
Number Of Ingredients 7
Steps:
- To make the rouille, crumble the chili pepper and saffron into a small bowl and moisten with the water. Set aside.
- Break up the white bread, place it in a food processor and process to make fine bread crumbs. Transfer the crumbs to a small bowl and moisten with fish soup. Do not rinse the food processor.
- With the processor running, drop the garlic cloves in through the seed tube, then add the chili and saffron mixture. Turn off the processor and scrape the sides of the container. Add the bread and process to combine.
- With the processor running, slowly drizzle in the olive oil and continue processing several minutes, until the mixture is thick and smooth, like mayonnaise.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 2 grams, TransFat 0 grams
BOUILLABAISSE
Steps:
- Cut the cleaned fish fillets into medium sized pieces. In a large non-reactive bowl, whisk together the marinade ingredients. Add the pieces of fish and whole shrimp so that all the seafood is coated with the mixture. Cover and refrigerate for 1 hour.
- For the Stock/Fumet: In a large stockpot over low-medium flame, heat the oil and butter. Saute the leek, onion, garlic, and fennel for 5 minutes until tender. Deglaze with Pernod, cooking for 5 minutes to allow the alcohol to evaporate. Place the bouquet garni in the stockpot tied to the handle for easy removal. Add the cold water, wine, canned tomatoes and fish parts. Season with saffron and pepper. Simmer gently for 10 minutes, stirring to mingle flavors. Allow the stock to slowly simmer. Skim and discard the fish foam that rises to the surface. Do not boil! If the stock boils, these impurities will be incorporated into the liquid. Simmer for 15 minutes, turn off heat and let steep for 15 minutes. Pass the fumet through a strainer lined with cheesecloth.
- For the Broth: Heat the olive oil in a stockpot over medium heat. Saute the onion, garlic, parsley and orange zest. Add the clams, mussels, Pernod and wine. Steam open, about 2 minutes. Stir in fennel, leek, tomatoes, bay leaf and fumet. Season with saffron, salt and pepper, Add the fish pieces to the broth. Simmer for 3 minutes until the fish is opaque. Add tomato paste and adjust seasonings.
- For the Rouille: Broil the tomato and bell pepper, turning to blacken all sides. Place the roasted pepper in a paper bag, close it, and let it "sweat" for 5 minutes so it is easier to peel the skin. Remove from bag, peel the skin and discard the seeds and stem. Peel and cut the tomato, squeeze out the seeds. In a food processor, puree the potato, roasted pepper, tomato, mayonnaise, fumet, garlic, saffron and cayenne. Season with sea salt and pepper. Cover and refrigerate until needed.
- For the Croutons: Preheat the oven to 400 degrees F. Lightly brush the baguette slices with olive oil and bake on a cookie sheet until crisp. Set aside.
- Ladle the soup into individual serving bowls. Spoon the rouille over the croutons and place in bowl. Garnish with parsley and basil.
ORANGE WALNUT CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 1 large cake, serving 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a nine-inch springform baking pan.
- Sift flour, baking powder, baking soda and salt together and set aside. Beat the butter and one-and-a-third cups of the sugar together until light, then beat in the eggs. Add the flour alternately with one cup of the orange juice. Fold in the walnuts and orange rind.
- Spread batter in prepared pan and bake about 1 hour and 10 minutes, until browned and a cake tester comes out clean.
- Shortly before the cake is finished baking, simmer the remaining one-fourth cup of orange juice with the remaining sugar and the liqueur until the mixture is reduced to about three tablespoons and is syrupy.
- As soon as the cake is done, poke it about a dozen times with a skewer, then brush the warm glaze over it. Allow to cool completely before removing from the pan.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 125 milligrams, Sugar 27 grams, TransFat 1 gram
FLORENCE FABRICANT'S BASIC PIZZA DOUGH
Provided by Florence Fabricant
Categories pizza and calzones
Time 1h30m
Yield Dough for two 12-inch pizzas
Number Of Ingredients 5
Steps:
- Dissolve yeast in water and set aside for about 10 minutes.
- Combine 3 1/4 cups of the flour and the salt in a bowl, add the yeast mixture and the olive oil and mix until the ingredients cling together and can be gathered into a firm ball of dough.
- Spread the remaining quarter-cup of flour on a board or work surface, place the ball of dough on the flour and knead, incorporating the flour from the board until the dough is smooth and elastic, about 10 minutes.
- Place dough in a lightly oiled bowl, cover and set aside to rise until doubled, about one hour. Punch dough down. Dough is now ready to use. It may be stored, wrapped in plastic, in the refrigerator overnight if necessary. It may also be frozen but should be thoroughly defrosted before using.
Nutrition Facts : @context http, Calories 974, UnsaturatedFat 13 grams, Carbohydrate 174 grams, Fat 17 grams, Fiber 11 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 858 milligrams, Sugar 1 gram
More about "florence fabricants rouille recipes"
ROUILLE | TRADITIONAL SAUCE FROM PROVENCE, FRANCE
From tasteatlas.com
FLORENCE FABRICANT - THE NEW YORK TIMES
From nytimes.com
ROUILLE RECIPE, PROVENCAL FRENCH CUISINE, BY PROVENCE BEYOND
From beyond.fr
BOUILLABAISSE WITH RED PEPPER ROUILLE | WILLIAMS SONOMA
From williams-sonoma.com
BOUILLABAISSE WITH ROUILLE RECIPE - PEPPERSCALE
From pepperscale.com
FRENCH ROUILLE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FLORENCE FABRICANT COOKBOOKS, RECIPES AND BIOGRAPHY | EAT YOUR …
From eatyourbooks.com
BEST ROUILLE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FLORENCE FABRICANT'S ROUILLE - DINING AND COOKING
From diningandcooking.com
NYT COOKING - FLORENCE FABRICANT'S RECIPES | MY RECIPES
From cooking.nytimes.com
ROUILLE RECIPE - ANTHONY BOURDAIN - FOOD & WINE
From foodandwine.com
ROUILLE SAUCE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
FLORENCE FABRICANT'S ROUILLE RECIPE - EASY RECIPES
From recipegoulash.cc
NYT COOKING - FLORENCE FABRICANT'S RECIPE BOX | ALL
From cooking.nytimes.com
FLORENCE FABRICANT’S MOST POPULAR RECIPES - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love