Blades upon Books - Traditionals

[Prester John]

Remember to use a French knife in some of the prep, essential!

Laguiole ou Opinel?

 

[Will Power]

Égale Something to slice the garlic, that FINE Stag handled knife that @Âchillepattada sent you would be superb for the task.

 

[Prester John]

Égale Something to slice the garlic, that FINE Stag handled knife that @Âchillepattada sent you would be superb for the task.

Ah! Oui!

 

[Jolipapa]

...Some even say it is impossible to make it away from the shores of the Med. ...

Right, there's 7 or 8 sorts of fishes, many only locals. And that accent!

 

[Will Power]

Accent? Much easier for us outsiders to understand people from Sud than you lot in Paris

 

[Prester John]

Right, there's 7 or 8 sorts of fishes, many only locals. And that accent!

I love that song! (Is that "J'aime cette chanson!"?)

 

[Prester John]

For the bouillebaisse I used fresh local fish: red drum and grouper, and some shrimp from the gulf (of Mexico, of course, where I live). Will probably try more and different fish next time. It turned out better than I expected (my first time making it).

I used a chef's knife mostly, but my Langres knife from @Âchillepattada helped me with the garlic:

And also spreading the butter on my baguette slices:

Mustn't forget the rouille!
Bon appétit!

 

[Peregrin]

For the bouillebasse I used fresh local fish: red drum and grouper, and some shrimp from the gulf (of Mexico, of course, where I live). Will probably try more and different fish next time. It turned out better than I expected (my first time making it).

I used a chef's knife mostly, but my Langres knife from @Âchillepattada helped me with the garlic:

And also spreading the butter on my baguette slices:

Mustn't forget the rouille!
Bon appétit!

Looks good, Vince! We make the Italian variation, Cioppino, one of my favorite meals. A bit different then Bouillabaisse, which I'm fond of too.

 

[Prester John]

Looks good, Vince! We make the Italian variation, Cioppino, one of my favorite meals. A bit different then Bouillabaisse, which I'm fond of too.

I'll have to look that up--I LOVE Italian cuisine too.

 

[babykujo]

 

[Prester John]

 

[Jolipapa]

I love that song! (Is that "J'aime bien cette chanson!"?)

you get the lyrics here and a recipe : Bouillabaisse comme à Marseille

 

[Jolipapa]

the secret for a good rouille, crush garlic in a pestle and use a mildly sour olive oil (like picholines).

 

[screened porch]

Both of these are headed for the basement.

I haven't quite removed all of my predecessor's sharpening concavity, but I'm not going to worry about it.
I'm not going to worry about Feng Shui either. First, I'm not Chinese. Second, how ancient a Chinese tradition can it be to derive one's pa kua number from a numerological operation on one's Western birth year? Third, "In Christ there is no East or West".
Though I must admit it makes sense that I'm sleeping in my "total loss" direction in the "romance" corner of my house.

 

[Prester John]

you get the lyrics here and a recipe : Bouillabaisse comme à Marseille

Thanks, Alain. A little more complicated! Not sure I can get all the ingredients. We bought fresh fish from a local market, and Texas gulf shrimp (shrimp is big around here), and it was delicious. The recipe from the Louisiana cookbook called for onions, bell peppers, celery, garlic, bay leaves, cayenne, salt, butter, dry white wine, parsley. 2 1/2 pounds of fish and 1 pound of shrimp. I used almost 3 pounds of fish, so about 4 pounds of seafood. I would love to travel to Marseilles and try the bouillebaisse in different places. I will definitely make it again, and hope to try many kinds of seafood in it. I have Julia Child's recipe too. She says shellfish are optional, but she recommends at least 6 or 7 different fish in the dish.

 

[Jolipapa]

Thanks, Alain. A little more complicated! Not sure I can get all the ingredients. We bought fresh fish from a local market, and Texas gulf shrimp (shrimp is big around here), and it was delicious. The recipe from the Louisiana cookbook called for onions, bell peppers, celery, garlic, bay leaves, cayenne, salt, butter, dry white wine, parsley. 2 1/2 pounds of fish and 1 pound of shrimp. I used almost 3 pounds of fish, so about 4 pounds of seafood. I would love to travel to Marseilles and try the bouillebaisse in different places. I will definitely make it again, and hope to try many kinds of seafood in it. I have Julia Child's recipe too. She says shellfish are optional, but she recommends at least 6 or 7 different fish in the dish.

In fact the most important is to get real fresh warm waters fishes and in the old days I guess they made it with what the sea gave to the fishermen. Monkfish, langouste and red mullet can fetch high prices. I never ate any in Marseilles (worked sometimes there but not my fave, all the downs of the big city and except the sea, none of Paris's advantages. Same applies to Lyon, replace sea by mountain ) but there were fine places in Cannes and Golfe-Juan on the côte d'azur, and long ago there was an excellent small place just 1/4h from my flat in Paris (since Vatel fishes come really fresh here).
Anyway I'm sure it was fine! and you enjoyed.

 

[Will Power]

I've read in an old recipe that small crabs and eels and the other fish were boiled in there alive , or cut up alive straight from the boat Those days are long gone but I think with any fish soup a variety of types always makes it more interesting, that and a roaring fast boil with good strong parsley and saffron. My kitchen window is open and I can hear seagulls screeching but alas no fish.

Of course, good knives are a must too

 

[eisman]

Received this fine book recently from Jean-Marc. It's a slow read, as I have very little French. I'm just a little worried about the way it came though; wrapped in real estate ads. I'm not sure if I should be reading them (I am) and while I never intend to permanently leave the USA I have to admit there's a bit of temptation...

 

[Will Power]

eisman Fine book! I'd move there today if I had any money

 

[Prester John]

you get the lyrics here and a recipe : Bouillabaisse comme à Marseille


View attachment 1384298

Nice artwork on that cover. An old master's painting?