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Life IS history in the making. Every word we say, everything we do becomes history the moment it is said or done. Life void of memories leaves nothing but emptiness. For those who might consider history boring, think again: It is who we are, what we do and why we are here. We are certainly individuals in our thoughts and deeds but we all germinated from seeds planted long, long ago.

Sunday, December 14, 2014

The Soup You Have to Crack

 

During the winter months, comfort foods provide warmth from the chilly winds that cut right through to the bone. Such foods usually are presented in the form of hot beverages, soups, stews or chili. The soups, stews and chili can be served in large bowls or cups dependent upon just how hungry and cold you are. Today's soup is not just any soup...it contains seafood with this seafood still being in the shell. So, this is the soup you have to crack!

December 14 is...

National Bouillabaisse Day

http://www.epicurious.com/recipes/food/views/Bouillabaisse-238411

Bouillabaisse is a classic Provençal seafood stew originating from the port city of Marseille. It is loaded with a variety of bony fish - snapper, hallibut, mullet, sea bream; shellfish - clams, shrimp, lobster; and vegetables - celery, leeks, onions, potatoes and tomatoes. The broth is delicately flavored with different herbs and spices, such as fennel, basil, bay leaf, garlic, orange peel, saffron and sometimes pastis (a licorice-flavored liquor). A unique feature about bouillabaisse is the fact that the seafood is served in its shell. Yep! Shell and all dunked right into the savory broth or if preferred, the seafood and vegetables can be served separately in another bowl. The broth is perfect for dipping seasoned garlic bread.

http://steamykitchen.com/15777-bouillabaisse-recipe.html
How to Cook Bouillabaisse (Recipe)
This Mediterranean seafood stew’s uniqueness comes from the herb and spice combination of orange peel, fennel and saffron, which is what gives the soup its deep golden color.
Bouillabaisse with Rouille and Garlic Toasts (Recipe)
This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.
http://www.taste.com.au/recipes/2775/seafood+bouillabaisse
Seafood Boullabaisse (Recipe)
This healthy French-style seafood soup is tasty and refreshing too!
If you are just NOT into shells in your soup...

 Easy French Boullabaisse Soup (Recipe)
This dish evokes the south, the Mediterranean flavors of the holiday, the sun and focus In the south Cote d’Azur. It also speaks of a culinary tradition alive, the evolution of a popular dish that is cooked with fish caught daily and has become one of the jewels of French cuisine.
 

*****

Is your mouth watering yet?
 


yum, yum, yum . . . yummy!



Next on the Calendar...Melt, Dip or Drizzle!