I love the taste of warm tomato-based broth infused with saffron, mixed in really good seafood and a glass of white wine and some bread (my mouth is already watering). It’s not difficult to make but the key to the great flavor is to get good seafood. I promise I will post a traditional Japanese food on Wednesday! The recipe I am sharing today is bouillabaisse. If my family liked what I cooked, then the recipe will be added to Just One Cookbook (our family recipe collection) for my future reference. As I mentioned before, from time to time I share non-Japanese recipes though the majority of the food I prepare is Japanese. I’m sorry if I disappoint you today if you stopped by to find a Japanese recipe. I just want to thank everyone for your kind messages the past week about our cold, and I can finally say my kids and I are better! It took us forever to recover from this bug. It’s fairly unusual that we get any rain at all in June and I can’t wait nice warm summer to arrive. The weather in San Francisco Bay Area for the past week had been cloudy, rainy, and cold. And they become eager to help others avoid it.I hope everyone had a wonderful weekend. Filled with flavourful fresh produce, they make a great light meal and dont involve using gas or electricity. For those who learned the lesson making something that sticks to the skin as well as 200 degree Vichysoisse (as did I), they NEVER make the mistake a second time. Enjoy a refreshing cold soup on a hot summer’s day. Most everyone who has this experience only does it once. Some chefs replace the leeks with onions other soup variations include parsley, parsnips, asparagus, or broccoli. Although it is similar to vichyssoise, potage Parmentier is served hot as an appetiser, lunch, or side dish. The rest is simple chemistry: Because air that hot takes up more space than air at room temperature, the second you turn the blender on, your two cups of steaming vichysoisse stay the same, but the 3 cups of air in your blender instantly turn into about 3 3/4 cups - easily enough to instantly blow the blender's lid off - and, in this case, blast scalding vichyssoise all over you and your kitchen. Potage Parmentier is the French version of leek and potato soup. In the case of hot vichyssoise, that's often around 200 degrees. The thing is, not only does all of that air get mixed in with the liquid - over the course of that same half second it takes for that to happen, every bit of that air also becomes EXACTLY THE SAME TEMPERATURE as the liquid. The reason is that the blender blends everything inside of it together so hard, so fast, and so thoroughly that if you're starting with anything liquid, it almost instantly gets turned into sort of a foam, as all the air and all of the liquid in the container become one over the space of about a half of a second. Lots of people know not to blend hot liquids in a blender, but not everyone knows why - except that you'll burn the hell out of yourself. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes. Check seasoning, sprinkle with chives and serve in chilled bowls.When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool. This delicious creamy soup made of onions, pured leeks, potatoes, chicken broth and cream is typically served chilled as a first course during the warm months, but can also be served hot.
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