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Recipes Page 8

Recipes

Chef Rick's Warm Berry Compote-March 29th show
Serves 4
1/4 cup water
1/2 cup sugar
2 tsp. fresh lemon juice
1 cup strawberries. rinsed and cut in half
1 cup blueberries, rinsed
1 cup blackberries
4 Tbs. butter, cut into cubes
1 pint Vanilla ice cream
Directions:
Make a light sugar syrup by heating the water and sugar in an 8 inch sauté pan, stirring until the sugar is dissolved. Add the lemon juice and berries to the syrup and cook over medium heat for 2 to 3 minutes, shaking the pan to coat the berries with the syrup. Add butter and continue to cook, swirling pan until butter is melted.
Spoon compote onto 4 plates and place a scoop of ice cream in center of each serving.

Chef Rick's Medallions of Beef with Fire Roasted Corn Sauce-Serves 4

12 2 ounce beef tenderloin medallions
2 Tbs. Chef Rick's southwestern seasoning
1 Tbs. olive oil
1 Cup fire roasted corn sauce (recipe follows)
2 green onions, chopped fine

Directions: season beef and let rest for 20 minutes
Heat oil in a large skillet over high heat, add the beef, and turn once after 2 minutes. Cook for additional 1 or 2 minutes for rare, or until desired doneness is reached.
Plate medallions and spoon sauce over. Garnish with green onions.

Chef Rick's Fire Roasted Corn Sauce

1 cup fresh corn kernels
1/2 tsp. salt
pinch of black pepper
1/4 cup chopped green onions
1/4 cup chopped onions
1 Tbs. minced garlic
1 Tbs. molasses
2 cups strong, dark beef stock
1 Tbs. chopped fresh cilantro.

Heat saucepan over high heat until very hot. Add the corn, salt and pepper, and cook until the corn is evenly charred, shaking the pan occasionally (about 3-5 minutes). Add green onions, onion, and garlic and continue to cook for 1 minute. Add molasses and toss ingredients to coat. Add the stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Just before serving, stir in the cilantro.

Jay Weinstein's Everything Vegetarian Cookbook Recipes-April 5th show
Wild Rice Vegetable Pancakes-Serves 6-8
4 oz. wild rice
1 cup julienne carrots; 1 cup julienne celery; 1 cup julienne white onions
3 chopped scallions
2 eggs
1/2 cup flour
Kosher salt and freshly ground black pepper
Olive Oil for frying.
Directions: Boil rice in 2 quarts of lightly salted water until tender (about 40 minutes) Drain, and reserve the liquid. Cool rice by spreading on a platter. Toss with carrots, celery, onions, scallions, egg and flour. Season with salt and pepper. Moisten with a few drips of rice-cooking liquid to help mixture adhere to itself.
Heat two tablespoons olive oil in nonstick skillet over medium heat, for 2 minutes. Place quarter cup mounds of rice mixture into the pan and shape into rough-hewn pancakes. Brown on one side, for 5 minutes. Turn with spatula to brown other side. Drain, serve.

Marinated Beet Salad (Vegan)-Serves 6
1 pound fresh beets, trim the stem end
1 Tbs. red wine vinegar
6 large romaine lettuce leaves, washed.
Dressing: 1 Tbs. rice wine vinegar, 2 Tbs. extra virgin olive oil, 1/4 tsp. each dried oregano and basil;
1/2 tsp. finely chopped parsley; 1 tsp. finely chopped shallots, salt and pepper.
Boil beets in small saucepan with vinegar and enough water to cover for 30 minutes. Chill, peel and cut into 1/4-inch slices.
Make the dressing, add the beets and marinate 15 minutes. Serve on lettuce leaves.
Note: Can be made up to 2 days in advance

Matzoh Brei-Serves 1
1 egg
1 board matzoh
1 pinch salt
1 Tbs. butter
Soak the matzoh in water until soft. Break into pieces, and mix with the egg and salt. Brown in butter or oil until crisp cooked.
Brenda's variation: Try using three boards of matzoh to 2 eggs, and don't break up the matzoh into crumbles, just leave big chunks and cook in oil or butter like a giant pancake. Serve with applesauce or strawberry preserves.

Tuscan White Bean Soup-Serves 8
1 Tbs. olive oil
1 medium chopped onion
white part of a leek, finely chopped
3 cloves garlic, finely chopped
3 tsp. fresh rosemary or 1 tsp. dried
1 bay leaf
3 quarts water or vegetable stock
2 cups Northern beans (soaked overnight if desired)
salt, pepper, 1 Tbs. extra virgin olive oil.
Directions: In a large soup pot, heat the oil and brown the veggies 10 minutes. Add spices and cook 5 minutes. Add beans and stock and cook 90 minutes. (until the beans start to fall apart---30 minutes less if soaked overnight.
Puree 2/3 of soup in blender, and add back to the soup. Adjust seasoning. Serve with a few drops of extra virgin olive oil.

Vista Grande at Cal Poly-April 12th Show with Dan Cooper

An Early Girl Scout Cookie Recipe for Trefoils
1 cup butter
1 cup sugar
2 eggs
2 Tbs. milk
1 tsp. vanilla
2 cups flour
1 tsp. salt
2 tsp. baking powder.
Cream butter and sugar. Add well beaten eggs, then milk, flour, salt and baking powder. Refrigerate for at least an hour. Roll out into trefoil shapes, sprinkle additional sugar on top, if desired. Bake in 375 degree oven for 8-10 minutes until edges begin to brown. Makes six to seven dozen cookies.

Dan's All-Time Favorite Smoked Cheddar Au Gratin Potatoes Serves 8
4 pounds Yukon Gold Potatoes
1 cup heavy cream
1 oz. culinary cream(?)
1/2 Tbs. chopped garlic
4 oz. smoked cheddar cheese.
Slice potatoes and add cream and garlic. Mix to coat.
In a baking pan, alternate layers of potatoes and cheese
Pour remaining cream over layers
Cover and bake at 375 degrees for 90 minutes
Remove cover and brown

Crispy (Spicy*) Chinoise Chicken Salad
2 cups green shredded cabbage
3 cups red shredded cabbage
1/2 cup shredded carrots
1 cup julienne cooked chicken
2 ounces ground peanuts
1 oz diced green onions
3 oz. peanut dressing
1/4 cup friend wontons
1 fried wonton square for garnish

*To make it spicy, add grated fresh ginger
Toss all ingredients together, and garnish with additional peanuts and green onions

Black Cat Bistro-Deborah Scarborough's Recipes-April 19th Show

Black Cat Shrimp Bisque-Serves 6
1 pound medium shrimp, shelled and deveined
1/2 stick butter
1/2 cup Pernod
8 oz. water
8 oz. dry white wine or vermouth
8 oz. chicken stock
1 whole bay leaf
1 whole carrot, chopped, 1 celery stalk, chopped, 1 medium onion, chopped
2 Tbs. long grain rice
2 Tbs. tomato paste
1/2 tsp. cayenne, 1 tsp. salt
1/2 cup heavy cream for garnish and chopped chives for garnish
Directions: Cook reserved shrimp shells in 1 Tbs. butter over moderately high heat, stirring frequently until golden. Add Pernod and boil, stirring until most of the liquid is evaporated. Add water and bay leaf and simmer 20 minutes. Strain stock into a bowl, and discard shells.
Cook shrimp with salt to taste and add 1 Tbs. butter in a heavy pot over medium heat, stirring frequently until pink. Remove shrimp from pot. Add remaining butter to pot and cook veggies until softened. Stir in rice, tomato paste, seasonings and shrimp stock.
Simmer, covered, until rice is tender about 20 minutes.
Set aside 12 shrimp and chop into 1/4 inch dice. Put remainder into pot. Puree bisque in batches, and strain through a fine sieve. Add cream, and salt to taste. When rehearing, don't boil, and add chopped shrimp and chives for garnish.

Gorgonzola, Pecan and Pear Salad-Serves 4
1 head romaine lettuce
1 cup crumbled gorgonzola cheese
1 cup toasted pecans
1/2 cup balsamic vinaigrette
1 cup watercress or arugula (optional)_
1 cup sliced pears.
Wash greens, dry thoroughly, and tear into bite sized pieces. Add to bowl with watercress if using. Top with pecans, gorgonzola, and sliced pear. Pour over vinaigrette and toss.
Note: Add a small amount of the cheese to the dressing and mix well before tossing

Balsamic Vinaigrette
1/4 cup balsamic vinegar
4 cloves garlic, minced
2 Tbs. dijon mustard, with seeds
1/2 cup extra virgin olive oil
salt, pepper, (crumbled gorgonzola-optional)
Whisk all ingredients until emulsified. Stir in cheese

Listener's Sliced Spam Casserole
Julienne 1 can of Spam
Melt butter and sauté garlic, and spam in butter
Cook 1 pkg. french style green beans, and drain
Cook one cup of white rice
Toss all ingredients together

Eggs Florentine with Mornay Sauce
1 1/2 lb. spinach
1/4 cup butter
1/4 cup fresh grated parmesan; salt and pepper
6 large eggs.
Wash spinach, cook until wilted and drain. Cook spinach in 1/4 cup butter until almost dry.
Line 6 ramekins, or 1 9 by 13 baking dish with spinach.
Make 6 indentations and break an egg into each hollow. Season with salt and pepper and pour mornay sauce over eggs. Sprinkle with parmesan. Bake at 400 degrees until eggs are set, and the top brown.
Mornay sauce:
2 Tbs. butter; 2 tbs. flour, 1 cup milk, 1/4 cup grated parmesan or 2 Tbs. parmesan and 2 Tbs. gruyere.
Cook the butter flour mixture for 1 minutes. Add milk and stir. Season with salt and pepper, Cook over low heat for 5 minutes, stirring occasionally. Add cheese and stir till melted.

Mike and Sandra Dimond of Pure and Simple-April 26th show
Cinnamon Raisin Custards
Equipment: 1 large pan or small tart shells
Whisk in a large bowl:
2 large eggs, 1 yolk, 1/2 cup sugar.
Whisk in:
1 1/4 cups milk; 1 1/4 cups cream. 2 Tbs. bourbon, 1 1/2 tsp. vanilla, 1/2 tsp. nutmeg, 1/8 tsp. salt.
Cut an 18 oz loaf of bread into cubes. Stir half of bread into above mixture. Fill tins and top with the rest of bread. Drizzle with small amount of butter. Top with a mixture of 4 Tbs. sugar, and 1 tsp. cinnamon.
Bake at 325 degrees until it jiggles very slightly in the center.

Pure and Simple Bread Salad
4 thick slices of stale rustic bread
4 tomatoes, thinly sliced
2 T. fresh chopped oregano
1 1/2 T. balsamic vinegar
4T. extra virgin olive oil
Salt and freshly ground pepper
Soak bread in water for 15 minutes. Squeeze dry and break into a bowl. Add the rest of the ingredients.

Chef Evan Treadwell of Vigneto-Semolina Gnocchi-May 3rd show
Ingredients:
8 cups milk
8 oz butter (divided into 3 and 5 oz.)
2 cups semolina
2 cups Parmigiano-Regianno cheese
freshly grated nutmeg
2 eggs, whisked
coarse salt
Directions:
Scald milk. Add semolina and stir with wooden spoon until thick, about 20 minutes. Add 3 oz. butter, and 1 cup of the cheese, the nutmeg, eggs and salt. Stir until butter melts.
Spread semolina over a 9 by 13 or half sheet pan coated with olive oil. Cool
Using a circle cutter dipped in water, cut out as many circles as possible.
Overlap circles in gratin dish, melt remaining 5 oz butter and drizzle evenly over top of gnocchi. Sprinkle remaining 1 cup cheese over top. Bake in a 350 degree oven until golden (10-15 minutes)

Recipes from the Food Bank-May 10th
Elsa Gileau's Beans
1 1/2 small pink beans
1 lb. Hamburger
2 large dry onions
2 green bell peppers
1 stalk celery
12 oz. tomato sauce
6 oz. tomato paste
Soak beans overnight in cold water. In the morning, drain water, add fresh water and cook until tender. Chop onions, peppers, celery, and fry together with hamburger. Add tomato sauce and paste. Cook until meat is done and add to beans. Add salt, pepper, garlic and chili powder as desired. Cook approximately 1 hour.

Scalloped Potatoes courtesy of "The Hunger Project"
16 oz. sour cream
4 medium potatoes
1 can cream of chicken soup
1/2 cup sliced green onions
1/2 cup grated white cheddar cheese.
Cook potatoes and grate into a 9x13inch pan. Mix remaining ingredients and pour over potatoes; mix lightly.
Mix 1 cup corn flakes, 2T. melted butter and 1/2 cup grated cheese. Sprinkle over potatoes and bake at 350 degrees for 30 minutes.

Portabella Mushrooms a la James Kemper
Remove mushroom stems and wash and clean caps.
Beat two eggs and dip mushrooms into egg, and then dip mushrooms into a combination of bread crumbs, salt, pepper, parsley, parmesan cheese and garlic powder. Fry until golden brown.
or: Sprinkle mushroom caps with butter, salt, pepper, and garlic powder, and microwave two minutes on highest setting.

Irish Cream Fudge
1 cup finely chopped walnuts
4 cups granulated sugar
1 cup evaporated milk
1/3 cup light corn syrup
6T. butter
2T. honey
1/2 tsp. salt
1/2 cup Irish Cream liqueur
1 1/2 cups (9 oz.) semi-sweet chocolate chips, melted.
Spread nuts evenly in bottom of greased 8x11 inch baking dish. Greased sides of large stock pot and combine next 6 ingredients in stock pot and cook over medium low heat, stirring constantly until sugar dissolves, and washing down the side of the pot if sugar crystals form. Increase heat to medium and cook until syrup reaches 234 degrees on candy thermometer (soft ball stage). Place stock pot in the sink in 2 inches of ice water. Add liqueur, and do not stir till temperature cools to 110 degrees. Add chocolate and beat fudge with electric mixture until thick and glossy. Pour over nuts, cool, and cut into 1 inch squares. Store in fridge.

Stein's Deli House Salad Dressing-May 17th show
from Nancy Stein's Grandmother...'Pipo'

1/2 cup sugar
1/2 cup catsup
5 T. red wine vinegar
2 T. sherry
2 T. worcestershire sauce
1/2 tsp. salt (optional)
2/3 cup olive oil
1 clove garlic, peeled and halves.

Place all ingredients in order in a pint jar, shake well until the consistency of syrup. Make the night before and let it sit, shaking occasionally. YUM!

Lindy's N.Y. Style Cheesecake

1 cup plus 3 Tbs. all purpose flour
2 cups sugar
2 1/2 tsp. grated lemon zest
1/2 tsp. vanilla extract
3 egg yolks
1/2 cup unsalted butter, softened
2 1/2 lb pound cream cheese, softened
1 1/2 tsp. grated orange zest
5 whole eggs
1/4 cup heavy cream

In a bowl, combine 1 cup of flour with 1/4 cup of sugar, 1 tsp. of the lemon zest, and 1/4 tsp. of the vanilla. Form a well in the center and add 1 egg yolk and all of the butter. Work with a form to make a dough. Add up to 2 tbs. of water, if necessary, to make a pliable dough. Form into a ball, cover with plastic wrap, and refrigerate for 1 hour. Preheat oven to 400 F. Butter side and bottom of 9-inch spring form pan In a mixing bowl, combine cream cheese, remaining sugar, 3 T. flour, lemon zest, orange zest, and beat well. Add 5 whole eggs, 2 yolks, and remaining 1/4 tsp. vanilla. Beat, and add heavy cream, and beat well. Roll out 1/3 of dough on floured surface to cover bottom of the pan. Bake 15 minutes, and cool on wire rack. Roll out remaining pieces to fit the sides of the pan. Increased oven temperature to 550 degrees. Pour cream cheese mixture into crust and bake for 14 minutes. Reduce heat to 200 degrees and bake 1 hour. Turn off oven, open oven door, and let cake cool in the oven for 30 minutes. Serves 10-12

May 24th show-Food Channel BBQ Brisket with Beer Mop
Dry rub for the brisket
1/2 cup ancho chili powder; 2 tablespoons paprika; 1 tablespoon ground cumin;1 tablespoon dry mustard
1 tablespoon kosher salt; 2 teaspoons cayenne; trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds. Dark Beer Mop(recipe follows).
Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side up and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
Dark Beer Mop:
1 large red onion 4 cloves garlic; 2 serrano chiles, chopped; 1 bottle dark beer; 1/4 cup dark brown sugar
2 bay leaves; Salt and freshly ground pepper.
Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

Chocolate Chip Recipes from the May 31st show

Crisp Chocolate Chip Cookies
12 oz unsalted butter at room temperature
1 cup sugar
3/4 cup packed light brown sugar
2 large eggs at room temperature
2 tsp. vanilla
3 cups (13 1/2 oz) all-purpose flour
1 tsp. salt
1 tsp. baking soda
12 oz. semi-sweet chocolate chips.

Preheat oven to 375 degrees. Place oven racks in top and bottom thirds. Grease 2 baking sheets. Beat together the butter and sugars, one minute on high speed until light and fluffy. Scrape bowl and beaters. Add eggs and vanilla on low speed; turn speed to high for 1 minute. Whisk together dry ingredients (except chips) in a separate bowl, and add to egg mixture, mixing just until blended. Stir in chocolate chips. Drop rounded teaspoons of dough on baking sheets 2 inches apart. Bake 8 to 10 minutes until golden around the edges. Rotate pans half way through. Let rest on sheet for 5 minutes. Cool on baking racks. Yields 6 dozen cookies.

Chewy Chocolate-Chip Cookies

10 oz. unsalted butter, cold
1 1/2 cups packed light brown sugar
1 cup granulated sugar
2 large eggs, cold
1 T. vanilla
3 3/4 cups (17 oz) all-purpose flour
1 1/4 tsp. salt
1 tsp. baking soda
12 oz. semi-sweet chocolate chips

Preheat oven to 375 degrees and place oven racks on top and bottom thirds. In a mixer, cream together the sugars, starting on low speed and increasing to high speed for 3 minutes until very fluffy. Scrape bowl, and beat in eggs and vanilla at high speed for 1 minutes. In a separate bowl, whisk dry ingredients, and add to batter with a wooden spoon; the batter will be stiff. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased baking sheets, leaving about 2 inches between each cookie. Refrigerate any unused dough. Bake until the bottoms are golden brown, about 8 to 10 minutes, rotating halfway through for even results. Remove from oven, let rest on baking sheet 3 minutes, and finish cooling on wire rack. Let baking sheets cool completely before adding the remaining dough. Yields about 9 dozen cookies.

Recipes from Susan Branch

Spicy Mango Salad-"I figure if I get one truly great, forever-in-my-life recipe from a cookbook, I've got my money's worth. This is definitely one of those recipes.."
1/4 cup fresh lime juice
1 T. light soy sauce
1 tsp. sesame oil
1 T. sugar
1 tsp. crushed red pepper
1/4 tsp. salt
3 mangoes, firm but ripe, peeled, and julienne into 1" long slices
1 cup fresh blueberries
1 large red pepper, thinly julienne
1/2 cup red pepper, finely chopped
1/2 cup cilantro leaves, chopped
1/2 cup fresh mit, chopped
Directions: Combine first 6 ingredients in a large bowl and whisk until sugar is dissolved. Add remaining ingredients to the bowl, but don't toss until an hour before serving. Keep chilled.-Serves 6.

Lemon Linguini-"Your basic summer pasta...even good cold".
1 lb. linguini
1/2 cup olive oil
zest from 1 lemon
juice from 2 lemons
1/2 cup chopped green onion
1/4 cup chopped fresh parsley
salt and freshly ground pepper
lots of Parmesan cheese
Directions: Cook linguini in boiling salted water until done; drain well. Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle with salt and ground pepper-toss in Parmesan to taste. Serve, or toss in additional ingredients of your choice. Serves 6.

Lemon Meringue Tarts with Blueberry Stew-7 Hands on Higuera
Lemon Curd: 9 whole eggs; 3/4 cup lemon juice; zest of 2 lemons. Cook over water bath, whipping constantly until stiff. Chill.
Swiss Meringue: 3 oz. water, 3 oz. egg whites. Cook over water bath until temperature reaches 130 degrees. Whip until stiff. Pipe ontop of lemon curd, and flame with a portable torch or run under broiler for 1 minute until browned.
Blueberry Stew: 4 pints fresh blueberries; 1 1/2 cups sugar. Stir over low heat and cook until berries are soft. Chill until ready to serve.

Potato Wrapped Casco Bay Cod with fennel "brandade" and lemon oil-Seven Hands on Higuera
For Cod; slice into 6 oz. portions and marinate in olive oil; thyme and crushed garlic. Season with salt and wrap in shredded potato strings.
For Brandade: 1 head fennel, sliced;1 sliced onion; 3 cloves crushed garlic; 1/2 bay leaf; 2T. fresh thyme; 1 lemon zested; 2 cup lobster stock, 2 cups heavy cream, 1 sliced medium potato; 1/4 cup whole butter. Melt butter in saucepan and add garlic and bay leaf. Add onions and stir on low, simmer until soft. Next add potatoes, fennel and lobster stock. Recuce by 1/2 and add cream. Cook on low heat until thick and add thyme. Add lemon zest and season to taste.
For Lemon Oil; 2 cups olive oil, 1/2 cup lemon juice, 2 T. lemon zest. Blend all ingredients until smooth and place in a squeeze bottle.
To serve: sear fish in clarified butter and cook to golden brown. Finish in 350 degree oven. Place on top of brandade and drizzle with lemon opil. Garnish with greens or green vegetables of your choice.

Potato Latkas
2 1/2 lbs. unpeeled potatoes
1 large onion
1 large egg, slightly beaten
1/4 cup matzoh meal
3/4 tsp. baking powder
1 tsp. salt
1/2 tsp white pepper
vegetable oil and butter for frying
Scrub potatoes. Grate in a food processor and let stand in cold water until water turns brown. Rinse off the water, and drain well. Grate the onion, and add all remaining ingredients. Fry in oil by 3 T. sized pancakes.
Drain on brown paper bags. Serve with apple sauce, sour cream, or on Granny Smith apple slices with sour cream and some freshly grated horseradish.

Novo's Oriental Spinach Salad
Spinach leaves; thinly sliced mushrooms; toasted and slightly ground sesame seeds.
Sesame Orange Dressing: 1 cup unseasoned rice vinegar; 1/2 cup water, 1/4 cup honey; 1 T. Japanese sesame oil; 1 T. grated orange zest. Heat all ingredients for dressing in a saucepan. While dressing is still warm toss with spinach leaves and mushrooms. Sprinkle 1-2 tsp. of sesame seeds on each salad.

Smoked Salmon Tartar-from Jesse at Old Vienna
1 lb. Smoked Salmon, chopped
2 large eggs, hard boiled, peeled, and chopped
2 T. shallots, finely mnced
1/4 tsp. freshly ground pepper
Mix all ingredients in Cuisinart until smooth. Line serving plate with bed of lettuce. Lay 4 salmon balls on top. Top salmon with black caviar. Serve with slices of bread.

Munster and Onion Spread
10 slices Munster Cheese (trimmed of all edges)
1/4 lb. butter
1/4 lb. cream cheese
1/2 tsp. fresly ground pepper
1/3 cup chopped green onions
Place all ingredients in Cuisinart and blend until smooth. Place 5 cheese balls on top of lettuce. Accompany with slices of bread.

Windows on the Water-Pacific Bouillabase with Spicy Rouille-Pandee Pearson
For the broth:
4 T. olive oil
2 leeks, small dice
1 small fennel bulb, small dice
1/2 cup shaved garlic
1/2 cup Pernod
1 cup dry white wine
6 cups fish stock
pinch of saffron threads
Rouille:
2 roasted, peeled sweet red peppers
3-4 cloves garlic
2-3 tsp. harissa or other spicy chili paste
1/2 cup bread crumbs
1 cup olive oil
salt, pepper, chili flakes to taste
Seafood: 8 clams, 8 mussle,s 1 lb. halibut, 3/4 lb. calimari, 8 large shrimp, 1 whole dungeness crab, cleaned and cut apart (or other crab claws), 1 cup diced tomatoes, 4 T. butter. (parsley and lemon for garnish)
Directions: To make the broth, saute leeks, fennel and shaved garlic in olive oil until soft. Don't let garlic brown. Deglaze pan with white wine and Pernod (be careful of flames). Reduce liquid by 1/2 and add fish stock and saffron-simmer 10 minutes. Season with salt, pepper, and chili flakes.
To make the rouille: put peppers, garlic, in blender and puree. Slowly add olive oil, and pulse until the consistency of mayonnaise. Add harissa, salt and pepper. When ready to serve, heat the broth, add seafood in order of cooking time-clams will probably take the longest. Simmer until all seafood is cooked. Add tomatoes, parsley, butter, and a squeeze of lemon.
To serve, divide seafood into four warm bowls. Ladle broth over seafood and garnish with a heaping tsp. of ruille. Garnish with a slice of crusty bread. Delicious with a light white wine like Viognier or Sauvignon Blanc.

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