"All the classic seasonings, including saffron . . . . there are lots of ingredients in this recipe, but it's quick to assemble and cooks in about 30 minutes. It makes a meal in itself when followed by a salad and some cheeses."
For the bouillabaisse:
1 tablespoon olive oil
1 tablespoon coarsely chopped garlic
1/2 teaspoon saffron threads, preferably Spanish
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon fennel seeds
1/4 teaspoon herbs de Provence
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup coarsely chopped carrot
4 chicken thighs (about 13/4 pounds total) skin and fat removed
1/2 of a 14-ounce can diced tomatoes
1/2 cup dry white wine
3/4 cup water
5 red or Yukon Gold potatoes, about 3/4 pound total, peeled and halved
10 ounces kielbasa sausage, cut into rounds
2 teaspoons Pernod or Ricard (optional)
1 tablespoon chopped fresh tarragon, chives or parsley
For the rouille:
2 large garlic cloves
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1 large egg yolk
1/2 cup extra-virgin olive oil
Dash of salt, if needed
For the bouillabaisse: Mix the oil, garlic, saffron, lemon zest, salt, pepper, fennel seeds, herbs de Provence, onion, celery and carrot in a large bowl. Add the chicken and toss to coat. Cover and refrigerate until you are ready to cook.
In a stainless steel pot over high heat, add the contents of the bowl along with the tomatoes, wine, water and potatoes. Cover and bring to a boil, then reduce the heat to low, simmering for about 25 minutes. Add the sausage and cook for 5 minutes longer. If adding Pernod, stir it in now with the tarragon.
For the rouille: Remove half a cooked potato and 1/4 cup liquid from the pot and place in a food processor with the garlic, cayenne and paprika. Process for about 10 seconds. Add the egg yolk. With the processor running, slowly add the oil until it is incorporated. Taste for salt and adjust, if needed.
Serve the bouillabaisse in warmed soup plates with a spoonful of the rouille drizzled on top.
Per serving: 804 calories, 27 gm protein, 44 gm carbohydrates, 56 gm fat, 153 mg cholesterol, 14 gm saturated fat, 1241 mg sodium, 5 gm dietary fiber
Crusty Tomato Savory
"This tasty tomato gratin is a great accompaniment to eggs -- poached, fried, or omelets -- and is good with poached or steamed fish or shellfish."
2 pounds ripe plum tomatoes
3 slices white bread (about 2 1/2 ounces)
1/3 cup coarsely chopped fresh chives
2 teaspoons coarsely chopped thyme leaves
1 tablespoon good olive oil
2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Submerge the tomatoes in a large saucepan of boiling water for 30 to 45 seconds, then drain. When they are cool enough to handle, peel them and dicard the skins. Halve the tomatoes horizontally, press out the seeds, and cut the flesh into 1-inch pieces.
Heat the oven to 425 degrees. Arrange the bread slices on a cookie sheet and bake for 5 to 7 minutes, until nicely browned on both sides. (There is no need to turn the bread; it will brown on both sides.) When cool enough to handle, cut or break the slices into 1/2-inch pieces. Put the bread pieces in a blender with the chives and thyme and blend for 30 to 45 seconds, until smooth. Add the oil and blend for 5 seconds.
Melt the butter in a saucepan and cook it over medium to high heat until browned to a hazelnut color. Add the tomato, salt and pepper. Cook over high heat for 2 to 3 minutes, or until the mixture is hot and has a relatively soft consistency.
Heat the broiler. Pour the tomatoes into a gratin dish or baking dish large enough so that the tomatoes are about 3/4-inch thick in the dish. Top with the crumb mixture and broil about 5 inches from the heat source for 5 to 7 minutes, or until the crumb topping is nicely browned. Serve immediately.
Per serving: 182 calories, 4 gm protein, 20 gm carbohydrates, 11 gm fat, 17 mg cholesterol, 5 gm saturated fat, 413 mg sodium, 3 gm dietary fiber
Jacques (aren't we all on a first-name basis with him?) makes this recipe with Mrs. Fields' individually wrapped boxed chocolate chip cookies or with Walkers Pure Butter Shortbread.
2 cups individually quick frozen unsweetened raspberries, about 8 ounces
4-6 crumbled chocolate chip cookies (about 11/2 cups)
1/4 cup granulated sugar
2 tablespoons unsalted butter
1/2 cup sour cream (optional)
Preheat the oven to 375 degrees. Divide the frozen berries among 4 small (1 cup) gratin dishes or custard cups.
In a small bowl, toss together the crumbled cookies and sugar, sprinkling them evenly over the berries. Dot with butter. Arrange the dishes or cups on a cookie sheet and bake for 16 to 18 minutes, until nicely browned on top and the berries are bubbling. Let cool to lukewarm or room temperature. Serve with sour cream, if desired.
Per serving: 185 calories, 1 gm protein, 26 gm carbohydrates, 9 gm fat, 16 mg cholesterol, 5 gm saturated fat, 40 mg sodium, 1 gm dietary fiber