Martha Rose Shulmans Rouille Recipes

MARTHA ROSE SHULMAN'S ROUILLE

Steps:

• Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle. Mash to a smooth paste.
• When you have mashed the garlic, add the saffron and the cayenne or hot pepper and mash together. Proceed with making the mayonnaise as directed.
• Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly):
• Add the egg yolks to the mortar and beat with the pestle until smooth. Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle. As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast. Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if it's easier for you. It helps to rest the bowl on a damp towel shaped into a ring. Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil. I find that once the egg yolks and oil are emulsified, it's easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful. When all of the oil has been added and the mayonnaise is thick, taste and adjust salt. Refrigerate until ready to use.
• Using a food processor: Place the egg yolks or egg and egg white in a food processor fitted with the steel blade. Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream. Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise. When all of the oil has been added, stop the processor and scrape in the garlic paste. Process for a few seconds, until the paste is well blended into the mixture. Taste and adjust salt. Refrigerate until ready to use. The mayonnaise will be thinner than the mortar and pestle version.

MARTHA ROSE SHULMAN'S TORTILLA SOUP

Steps:

• Heat 1 tablespoon of the oil in a heavy soup pot over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chili powder and stir together for a minute, then add the garlic and continue to cook, stirring, for another minute, until fragrant. If the pan seems dry and the ingredients look like they may scorch, add the remaining oil. Add the tomatoes and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add the garlic broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
• While the soup is simmering, toast the tortilla strips in the microwave. Place as many as will fit in a single layer on a plate and microwave at full power for 1 minute. Turn the strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside. Repeat with remaining tortilla strips.
• Using an immersion blender, blend the soup until smooth. Bring back to a simmer and stir in the cilantro. Simmer for 1 minute. Taste the broth and adjust salt. Add cayenne if you want more heat. Stir in the lime juice.
• Distribute the toasted tortilla strips among soup bowls and top with the grated or crumbled cheese. Ladle in the soup. Garnish with cilantro and serve.

MARTHA ROSE SHULMAN'S RISI E BISI

Steps:

• Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure the broth is well seasoned.
• Heat the oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add the onion and 1/2 teaspoon salt, and cook gently until tender and translucent, about five minutes. Add the rice and garlic, and stir until the grains of rice are separate and beginning to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, adding more stock when the rice is almost dry and stirring, for 10 minutes. Add the peas, and continue adding stock and stirring for another 15 minutes. The peas should be tender, and the rice tender all the way through but still chewy. Taste now and correct seasoning.
• Add another ladleful or two of stock to the rice. Stir in the pepper, parsley and the Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it is not). Stir once, and serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.