Christmas 2013

Here are some notes on our Christmas Eve dinner. That was the feature dinner this year. We had a leisurely dinner at around 6 and then had plenty of time to enjoy the meal, clean up, and go to mass at 10:30 to return home by 1:00. Good thing we had eaten well!

Starter was slices of Metropolitan whole grain baguette with Raineer smoked chicken (the chicken that tastes exactly like ham!) along with Otolith smoked salmon. Served with Prosecco or sparkling cider.

Entree was Bouillabaisse Style Fish Stew from Cook's Illustrated recipe published September 1, 2001.
For stock--definitely the most important ingredient--I varied from the recipe by using two whole branzino instead of frames. Also  used celery instead of fennel bulb. Used two heads of garlic instead of three because my garlic is so strong. For wine, used a bottle in inexpensive Chardonnay. Rest was more-or-less by the book. Cooked the stock for probably two hours before putting through a strainer and then a sieve. It was fabulous and extremely rich. After infusing it with orange zest and saffron (more than the 1/2 t in the recipe), I did not re-strain it, and it was fine.

For seafood, I used about a pound of halibut and a half pound of sable, both Alaskan from Otolith at the Rittenhouse Saturday market. Also used a pound of shrimp from them as well as a half pound of scallops quartered and a bag (about 2 lb.) of excellent mussels from Jonn Yi at Reading Terminal.

Marinated by the book with a little less garlic and 2T Pernod. Also more saffron.

For assembly, did a quick boil and didn't need to let stand as recommended. Mussels were fine and very tasty.

Best part perhaps was the Rouille--totally new to me. This was also from a Cook's Illustrated recipe. Used an out-of-season red bell pepper and broiled it before skinning and pureeing. Used Metropolitan white baguette for the bread, and went for volume (2 c) instead of weight (2 oz.) Probably used closer to 4 oz. bread. Toasted it first in cubes, then put in food processor. After other items added and oil, processed thoroughly. Did not become "mayonnaise-like" as the book said, but was a very good texture for a spreading and just the right balance of head from cayenne and punch from the garlic blended with the soft quality of bread crumbs.

Served the soup with the recommended toasted garlic-rubbed baguette slice topped with the Rouille and a sprig of parsley. Also served the Rouille on the table and everyone enjoyed it on bread and or additionally in the bouillabaisse.

Vegetable dish was a variation of a salad from Jane that calls for haricots verts and shitake mushrooms. I slow cooked some bacon then, after gettin grid of most of the fat, used the same pan to sautee the chifoneed (sp?) Brussels sprounts (in season) along with Shitake mushrooms. Seered on high heat and deglazes with white wine. Served on a bed of spears of very crispy red cabbage (on a beautifuly bright yellow plate) and tossed with a Dijon vinagrette, topped with thin 1 in. bacon strips. Quite good and rich.

Did a greens salad with a mix of bitter and sweet greens and a simple Balsamic vinagrette.

Dessert was a quince paste and apple pie prepared by Richard--with cardamom whipped cream. Decafe coffee with foamed milk.

Altogether a lovely meal, and just the right amounts. Maybe two portions of the bouillabaisse left over. More of the Rouille, but it's good on everything! (Even with chocolate mousee as Nathaniel and I discovered a day later.)