Text 9389, 117 rader
Skriven 2006-12-28 23:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: HOW TO GET A FR61225
============================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> You'll be one of the ones bitching when we have to start wrapping 
 DS> everyone in high-density foam and bubblewrap before allowing them 
 DS> out the door.

You mean we'll still be allowed out? Oh, joy.

 DS> star to fade.  Rachael's will, too.

I'll say one nice thing about her: she is the anti-Martha.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 1987: Fourth Street Grill's Cioppino
Categories: Tnt, Italian, Seafood, Soups
  Servings: 8

           THE CROUTONS:
      1    head garlic, broken apart
           lightly
      1 c  light olive oil
     40    thin slices baguette
           THE ROUILLE:
      4    garlic cloves
      2    red jalapenos, roasted,
           peeled, seeded
      2 ts cayenne pepper, lightly
           toasted
      1    egg yolk
      1 c  extra virgin olive oil
           Lemon juice to taste
           Salt to taste
           THE CIOPPINO:
      1 c  chopped, drained, seeded
           tomatoes (canned or fresh)
      1 TB extra virgin olive oil
           Fresh ground black pepper
      6 c  rich fish stock
      1 TB saffron threads, toasted,
           pulverized
           Zest of 1/2 orange
           Light olive oil for sauteing
    1/2 c  julienned fresh fennel
      1 c  julienned leeks
      1 c  julienned carrots
      2 TB minced shallots
      1 TB minced garlic
      3 oz Pernod
     24    Manila clams, scrubbed
      2    freshly killed Dungeness
           crabs, cleaned, quartered,
           lightly cracked
     32    mussels, scrubbed, bearded
      2 lb squid, cleaned, cut into
    1/2    -inch rings
           Salt to taste

This cioppino comes from Amey Shaw, who was chef at Berkeley's Fourth
Street Grill when she created this version of a Bay Area classic. The
stew is brimming with seafood -- Dungeness crab, mussels, clams and
squid -- simmered in a saffron-laced broth. Each serving is garnished
with croutons and a fiery-garlicky rouille. Clearly, this cioppino is
not for the faint of heart.
                        
To prepare the croutons: Preheat the oven to 350. To make the garlic
oil, grind the whole head of garlic, including the skins, in a blender
or food processor. Strain through a fine sieve and add to the oil. Place
the thin slices of baguette in a large mixing bowl and pour in enough
garlic oil to coat thoroughly. Toss gently. Arrange on a baking sheet
and bake for 10 minutes, or until golden brown. Let cool.

To prepare the rouille: Mash the garlic in a mortar with the peppers and
the cayenne until they form a paste. Transfer the mixture to a bowl. Add
the egg yolk and whisk to combine. Slowly drizzle in the olive oil, drop
by drop, whisking constantly until an emulsion begins to form. When all
the oil is absorbed, taste and season with lemon juice and salt.
Refrigerate until ready to use.

To prepare the cioppino: Preheat oven to 400. Place well-drained
tomatoes in a layer on a baking sheet and drizzle with olive oil and
sprinkle with black pepper. Roast for 30 minutes, or until lightly
caramelized. Combine the stock, tomatoes, saffron and orange zest in a
large kettle over low heat. Set aside and keep warm.

Put enough olive oil to cover the bottom in a large skillet and place
over medium heat. Add the fennel, leeks and carrots and cook about 2
minutes. Add the shallots and cook a minute more. Add the garlic, turn
the heat to high, and add the Pernod and flame if possible. Add the fish
stock combination, the clams and the crab. Cover tightly. After about 2
minutes add mussels and cover. As soon as the mussels and clams have
opened, reduce heat to simmer.

Have 8 large soup bowls warmed and arrange all the shellfish, with a
quarter crab, 4 mussels and 3 clams in each bowl. Add the squid to the
broth and let cook for 30 seconds. Taste the broth and season with salt.
Arrange the squid in the bowls. Arrange 4 croutons upright in each bowl.
Top a fifth with a tablespoon of rouille and place flat in the bowl.
Carefully pour in broth and vegetables and serve immediately. Pass
additional rouille at the table.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




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