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Everyday Dorie by Dorie Greenspan

Everyday Dorie by Dorie Greenspan

Author:Dorie Greenspan
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780544835450
Publisher: Houghton Mifflin Harcourt
Published: 2018-10-22T16:00:00+00:00


Storing: The fillets are a make-them-and-eat-them treat. At least they are for most people — but my husband likes a chilled leftover fillet in a sandwich with lettuce, tomato and either mayo or ketchup (sometimes both).

Rosa Jackson’s Bourride

Makes 4 servings

Even before Rosa Jackson was my friend, she was an authority I turned to when I wanted to know more about the foods of Paris and Nice, the food-lover’s Eden on the French Riviera. Rosa arrived in France from Canada in 1995 and did what so many people dreamed of doing: stayed! She is well known for her tours of the Nice market and recently opened a cooking school, Les Petits Farcis, in a sun-filled studio in the Old City, so that you can shop at the market with her and head right to the kitchen. Which is what I did and how I learned to make this bourride Sétois, a fisherman’s stew from the seaside town of Sète.

The word bourride tells you that it’s a fish stew with aioli (garlic mayonnaise), sometimes referred to as the butter of Provence. In the traditional version, the fish is poached in broth; Rosa braises it with vegetables, making a stew — well, not really a stew, since it’s not at all soupy — that’s more colorful, more flavorful and surprisingly quick (as in weekday-quick) to pull together. At Rosa’s, we had the bourride with steamed baby potatoes, and that’s how I do it at home too.

a word on the bread and potato

The aioli is thickened with a base of bread or cooked potatoes. If you want to use potato, cut up a baby spud and boil it for 10 minutes or so, then drain and mash it. If you prefer to use bread, soak a slice of sandwich or country bread in a small amount of milk only until it’s thoroughly moistened, then remove it from the soaking bowl and squeeze out the excess liquid.



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