Subj : Today in History - 1940
To : All
From : Dave Drum
Date : Mon Sep 12 2022 05:03:00
12 September 1940 - A WORLD SEALED AWAY FROM TIME IS FOUND UNDER FRENCH
SOIL: Marcel Ravidat, 18, finds a narrow entrance into a series of caves
beneath the fields of Dordogne, France, and comes back with three friends
to explore the subterranean world. There they gaze upon the vivid Lascaux
cave paintings that experts will later date to over 17,000 years old.
(Our old friend and former cooking echo denizen Ian Hoare lives in the
Dordogne)
MMMMM-----------------------BOUILLABAISSE----------------------------
1/4 c Olive oil
2 md Onions; thin sliced
1 Fennel bulb; thin sliced
4 Shallots; thin sliced
2 cl Garlic; minced
1/4 c Pernod Ricard
1/4 c Dry white wine
14 oz (396 g) can whole tomatoes
1 Bay leaf
pn Saffron
1 c Fish stock; store bought or
- homemade
1/2 lb Potatoes; quartered
4 lb Of a variety of fish &
- seafood, like mussels,
- scallops, shrimp, squid or
- cod
MMMMM--------------------------ROUILLE-------------------------------
pn Saffron
2 cl Garlic
1 Roasted red pepper
1 sl White bread
1 Egg yolk
1 ts Salt
1/2 c Olive oil
Heat the olive oil over low heat in a large, heavy
bottomed stockpot. Add the onions and fennel, and cook
until translucent and tender. Add the shallots and
garlic and cook until just fragrant, about 2 minutes.
Add the Pernod Ricard and wine. Bring to a simmer, then
add the tomatoes, crushing them with your hands as you
add them to the pot, and the juice from the can.
Add the bay leaf, saffron and potatoes to the pot. Cover
with the fish stock and cook for 10 minutes at a simmer.
Add the prepared seafood to the pot, except for shrimp
and scallops, if using, and add water to cover. Bring to
a boil and cook for an additional 10 minutes. Remove the
pot from the heat. Add scallops and shrimp at this point
and cover.
Remove 2 tablespoons of the broth from the pot and add
it to a blender. Add the saffron, the garlic cloves and
the pepper. Tear the bread into the blender and pulse to
combine. Drizzle in half of the olive oil, pulsing to
blend. Add the egg yolk and drizzle in the remaining
olive oil, pulsing all the while. Season to taste with
salt.
Place a toasted baguette slice in the bottom of each
soup bowl. Stir the bouillabaisse and serve over the top
of the baguette slices. Serve with rouille and
additional toasted bread slices on the side.
Ian M. Hoare - La Souvigne Bed & Breakfast
Forg+?s, pr+?s d'Argentat, Corr+?ze, r++gion Limousine, France
Uncle Dirty Dave's Kitchen
MMMMM
... I don't know what your problem is bit I bet it's hard to pronounce.
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