Text 25148, 84 rader
Skriven 2015-03-20 20:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: no tentacles 389
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 > At Wegman's in Williamsport, since before Billy died I've
 > seen only rings.
 JK> Not even tubes?

Nep, for tubes you have to go to the fishmonger - at least
there still is one in town, but he charges a ton.

 JK> Yes, I loved going through her recipes. I have one cookbook of hers
 JK> that I love, and one where where she cooks with Jacques Pepin.. that
 JK> one is interesting.

When Ian was on board here, we used to complain about how
Julia cut corners (more in her scholarship than her
cooking), and everything she knew she learned from Louise
and Simone (Ian, being a transplant-chauvinist who was
sometimes more Catholic than the Pope was vociferous on
this topic); but we were merely being nitpicky, and by
comparison to the food personalities we have access to
now, she shines out like a shaft of gold when all around
is dark.

Jacques Pepin's Seafood Bread
categories: breads, shellfish, celebrity
yield: 15 to 20 appetizer-size slices

1 lg crusty loaf of country bread (hard crust)
3 to 4 garlic cloves, peeled
2/3 c fresh dill sprigs, loosely packed
1/4 c slivered almonds
6 oz unsalted butter, softened
1/2 ts salt
1/4 ts freshly ground black pepper
3 Tb dry white wine
1 Tb Pernod (optional)
5 oz tuna, 1" chunks
5 oz haddock or cod, 1" chunks
5 oz salmon, 1" chunks
7 oz squid, sliced 1" strips
1/4 lb mixed wild mushrooms, roughly chopped
- sub cultivated mushrooms
3/4 ts salt
1/4 ts freshly ground black pepper
1/4 c dry white wine

Preheat oven to 400F.

With a bread knife slice off the top crust of the
bread and remove it as you would a lid. Make a straight
wall inside the loaf, slicing down 1/2" in from the crust,
and cutting all around the interior (being careful not to
pierce the bottom of bread). Remove all the soft bread
inside to make a hollow shell; set shell aside.

Place the loose bread in a food processor and pulse
to a medium-fine crumb. Reserve the bread crumbs.

Prepare herb butter by placing garlic, dill, and almonds
in food processor (no need to clean it after making bread
crumbs). Pulse until finely chopped. Add soft butter,
salt, pepper, white wine and, if using, Pernod. Process
until smooth and uniformly colored. Prepare the filling
by separately seasoning seafood pieces and mushrooms with
salt and pepper. Spread half of herb butter mixture
inside bread shell with rubber spatula, coating bottom
and sides evenly. Distribute half of fish mixture in
bread shell. Cover with mushrooms, then top with
remaining seafood. Spread remaining herb butter evenly
over filling.

Cover filling with thick layer of bread crumbs, pressing
with hands so crumbs hold together and completely hide
butter. Drizzle wine over crumbs to moisten.

Place loaf on baking sheet. Bake in preheated oven 1 hr
or until bread crumb topping is deeply colored. Remove
from sheet and let loaf rest 10 min. Use sharp, sturdy
knife to cut crusty bread, slicing it into wedges,
chunks, or slices, depending on shape of loaf.

Julia and Jacques Cooking at Home
via philly.com and examiner.com

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