2528 bouillabaisse rouille croutons Recipes

frozen slices firm pumpernickel bread, butter, melted, olive oil

pitted nicoise olives, capers, extravirgin olive oil, grated orange rind, orange juice, fennel seeds, water, garlic cloves, peeled, freshly ground black pepper, thick) slices diagonally cut french bread baguette, toasted, orange , cut into sections and halved (optional)

garlic cloves, peeled, olive oil, butter, onion, halved and sliced, reduced-sodium chicken broth, minced fresh thyme or 1/2 tsp dried thyme, bay leaf, heavy whipping cream, cubed sourdough bread, crusts removed, olive oil, minced fresh rosemary or 1/8 tsp dried rosemary, crushed, salt, pepper, gruyere cheese or shredded swiss cheese, minced fresh parsley

garlic cloves, divided, fresh basil leaves, mayonnaise, extra-virgin olive oil, divided, anchovy fillets packed in oil, drained, fresh lemon juice, tomatoes, fennel bulb, trimmed, halved, thinly sliced, kosher salt and freshly ground black pepper, dry white wine, clam juice, mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed, chopped fresh flat-leaf parsley, crusty bread, sliced (for serving)

leeks (white and pale green parts only), chopped, fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped, carrots, chopped, celery ribs, chopped, garlic cloves, finely chopped, extra-virgin olive oil, herbes de provence, california or 4 turkish bay leaves, cayenne, crumbled saffron threads, whole whiting , perch, or cod (preferably with heads), cleaned and rinsed well, tomatoes, chopped (4 cups), dry white wine, by 1-inch) strips fresh orange zest, water, tomato paste, baguette , cut into 3/4-inch-thick slices, saffron rouille

mayonnaise, extra-virgin olive oil, garlic cloves, pressed, tomato paste, smoked paprika, cayenne pepper, unpeeled russet potatoes , scrubbed, cut into 1-inch cubes, whole milk, unsalted butter, coarse kosher salt, divided, extra-virgin olive oil, divided, chopped onion, garlic clove, finely chopped, kale , center rib and stem cut from each leaf, leaves coarsely chopped, chopped fresh thyme, ground nutmeg

onions, finely chopped, salted butter, peri-peri or 1 tbsp extra virgin olive oil, garlic, crushed, fresh parsley, chopped, dried herbs, saffron or 1 pinch ground turmeric, flour, fish stock or 8 cups chicken stock, tomatoes, skinned and chopped, sun-dried tomato pesto or 1/3 cup tomato paste, sun-dried tomato pesto or 1 tbsp tomato paste, sugar, frozen mussels on the half shell or 1 lb frozen fresh mussels, cream, thick, seasoning salt, garlic, crushed, fresh chili peppers, very finely chopped (with pips), ground cumin, paprika, white bread , soaked in a little of the soup and mashed, mayonnaise

porterhouse steaks (about 2 inches thick ), garlic clove, minced, anchovy paste, olive oil, fresh ground pepper, russet potato, peeled and chopped (about 5 oz), chicken broth, red bell pepper, seeded, chopped, garlic cloves, jarred hot cherry peppers, drained, stems removed, chopped pimiento, drained, fresh thyme, chopped, red wine vinegar, hot pepper sauce, olive oil, salt , to taste, fresh ground pepper , to taste

garlic cloves, kosher salt, extra-large egg yolk, at room temperature, lemon juice, freshly squeezed, saffron thread, red pepper flakes, crushed, extra virgin olive oil

croutons, vegetable oil, grated parmesan cheese, fresh spinach , torn into bite-size pieces, heads boston lettuce , torn into bite-size pieces, fresh mushrooms, sliced, hard-cooked eggs, cut into wedges, bacon, cooked, drained, and crumbled, sesame seeds, french dressing

white bread cut into 3/4 inch pieces, olive oil, kosher salt

thaw frozen spinach, crouton, whole eggs, melted butter, parmesan cheese, ear garlic, salt

sliced white bread (20-24 ozs) cut into 3/4 inch pieces, olive oil, kosher salt

fresh maine lobster meat, large dice (appropriate size for crouton), fresh minced garlic, dry sherry, salt and freshly ground pepper, whole butter, french bread croutons, red pepper mousseline - recipe follows, chiffonnade fresh basil, fresh mozzarella to fit croutons, as needed chives, lemon zest, as needed melted butter for croutons, saute lobster , garlic, sherry, salt and pepper in whole butter very briefly (just to warm and cook garlic). set aside., grill croutons, cool to room temperature and brush with melted butter and lemon zest. spread a little mousseline on each crouton and divide the basil up amongst the croutons. equally divide the lobster meat over the croutons. place a slice of fresh mozzarella over the lobster. sprinkle with chopped chives. place croutons on a sheet pan and bake briefly or until the mozzarella starts to melt., serve immediately , three to a portion arranged nicely on a plate with lemon wedge or appropriate garnish.

mayonnaise, garlic clove, minced, cayenne pepper, mediterranean bouquetgarni (1/3 cup fennel fronds; 4 thyme sprigs; two 5-inch-long strips orange peel), olive oil, chopped fresh fennel bulb (from 1 large), sliced leek (white and pale green parts only), dry white wine, saffron threads, low-salt chicken broth, halibut fillets, cut into 1-inch pieces, thick baguette slices

red peppers, egg yolks, anchovy fillets, dijon mustard, capers, jabanero vinegar, fresh lemon juice, salt and pepper, olive oil

raw mussels, dry white wine, water, fresh garlic, fresh ground pepper, garlic, egg, egg yolk, salt, ground red chili pepper, extra virgin olive oil