A Post Preview….
This set of recipes is a wonderful holiday play on the idea of soup and sandwich. I am posting early the morning of Thursday Dec 11 before my video cooking segment on WCNC’s Charlotte Today; but then will add in photos and video after the spot airs later this afternoon, so look for the update on this post in a couple of hours. The segment airs in the Charlotte area on Channel 36 (6 on Cable) sometime between 11 and noon. Video and photos to round out this post up later today…
Holiday Bouillabaisse
Recipe by Heidi Billotto, Charlotte Culinary Expert
As seen on WCNC’s Charlotte Today Thursday Dec 11, 2014
1 cup minced onions
1 large leek, minced
2-3 stalks organic celery, minced
1 head fresh fennel, minced
1/2 cup Pour Olive Leccino extra virgin olive oil
2 ( 28 oz) cans organic canned tomatoes, with liquid
6 Tbsp. Savory Spice Shop tomato powder or 1/2 cup organic tomato paste
2 1/2 quarts water
4-5 stems and leaves of fresh organic parsley
2 bay leaves
4-5 stems fresh thyme leaves
1 tsp fennel seed
2 big pinches of saffron
The peel of one orange
Salt and pepper to taste
4 to 6 pounds fish fillets, and shellfish if you would like
For the rouille:
2 roasted red bell peppers
4 cloves garlic
1 cup Pour Olive Leccino extra virgin olive ol
1 local or organic egg yolk
1 Tbsp. sea salt
Use a food processor or blender to blend together all ingredients into a paste – refrigerate until ready to serve as a condiment with the Bouillabaisse.
Simmer the onions, leeks, celery and fennel in hot olive oil for 5 minutes or until tender and golden brown.
Stir in canned tomatoes with liquid. Bring to a light boil and stir well.
Add the water, tomato powder, herbs and orange peel; and cook uncovered at a moderate boil for 30 to 40 minutes.
Strain the broth into a large saucepan, pressing the flavorful juices out of the solid ingredients.
Adjust the seasonings to suit your tastes.
Add water or fish stock if you would like till you have about 2 ½ qts of liquid in the pot.
About 20 minutes before serving:
Bring the rouille out of the refrigerator and let it come to room temp.
Bring the broth to a rapid boil.
First add Add lobsters, crabs, or any firm-fleshed fish.
Bring the pot back to the boil and cook for 5 minutes or so.
Then add any lighter fish or any clams, mussels, scallops or shrimp. Bring to a boil once again and cook 5 minutes more or until the fish are just tender. Do not overcook.
Take the seafood out of the pot until you are ready to serve so that it doesn’t overcook.
Place a portion of the seafood into each individual soup bowl. Spoon a ladleful of soup over the fish, and top with a sprinkle of fresh minced parsley.
Pass the rouille at the table for each person to add to the soup on their own.
Serve along squares or muffins of cheese bread pudding and enjoy.
CHEDDAR CHEESE BREAD PUDDING
Recipe by Charlotte Culinary Expert, Heidi Billotto
butter
1 loaf soft eggy white bread – challah, brioche, etc.
4 organic or local eggs
2 cups organic half-and-half
2 1/2 cups cubed Velveeta cheese
1 cup grated Parmesan cheese
Generously butter a 13×9 inch baking dish or your favorite sized muffin pans. Reserve. In a large mixing bowl, combine the eggs and heavy cream. Tear the bread into small pieces. Add to the egg mix. Fold in the cheese. Pour into the buttered loaf pan or muffin tins. Bake in a preheated 350 degree oven for 30-40 minutes
BONUS RECIPE: For an extra holiday touch, bake these edible bread bowls to serve the Bouillabaise or any other soup this holiday season
BAKED BREAD BOWL
Recipe by Charlotte Culinary Expert, Heidi Billotto
2 Tbsp. yeast
2 ½ cups tepid water (no hotter than 120 degrees)
About 5 ½ cups cake flour
1 cup all purpose flour
1 tsp. salt
Cornmeal
Proof yeast in water. Combine water with flour and salt. Knead until you have smooth and elastic dough. Allow to rise for 1-2 hours or until the dough doubles in bulk. Punch down and Roll out in a thin layer – drape over a soup sized oiled stainless steel bowl, then cover with another oiled bowl of the same size, so that the dough is lightly sandwiched between the two bowls. Bake on a baking sheet, in a preheated 375 degree oven for 15-20 minutes. Remove the top bowl and use an egg wash and some extra dough to add a decorative edge to the bowl ( while it is still turned upside down on the base bowl)- you can do a light braid or twist, or cut small circles and use the egg wash to paste them on as pedals around the edge of the bowl bake 5-7 minutes more until browned. Cool slightly and unmold from the base bowl. Sit upright on a place and use as a serving dish for your favorite soup, or salad or dip.