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Ladies I need a little help with this recipe
So I love the Food Network similar networks. So ofcourse when Tyler Florence does an episode on Seafood Soups and goes to this fabulous place I take notice :
Anywho since he is in the South of France he seeks out Bouillbaisse. My IL's are coming tomorrow and since they go there every year ( They have really good friends with a place there so free lodging ) I was thinking of making it. Here is where I need your help. Can you look at these two recipes and tell me what you like better? Also if you pick Tylers can you tell me how to make it lower in fat? I am in Bootcamp trying to stick to the Diet and my FIL really has to watch his Cholesterol.
http://www.foodnetwork.com/recipes/emeril-lagasse/bouillabaisse-recipe/index.html
http://www.foodnetwork.com/recipes/tyler-florence/bouillabaisse-recipe/index.html
PS. I hope this post isn't too AW like I drive a 12 year old car and live in the hood. Travel is what we do.
PPS. If you like to travel you MUST go to the South of France I can tell you how to do it fab and C-H-E-A-P
Re: Ladies I need a little help with this recipe
i pick emeril's, because tyler's sounds douchey.
and one day, i will totally hit you up for cheap french travel.
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I agree, and me too.
I've been all over France except I've never been to Provence and the Med coast. It's on my list.
Well put, Hales.
I agree. I also learned a long time ago "go with what you know" in the kitchen so I would not try a new recipe to impress. I go tried and true, but that's ME cookin. I know what you're attempting here, it just seems big.
That said - I like Emeril's better. I'd make sure you have all ingredients prepped and ready, meaning, don't be trying to descale the angler fish while the broth is cooking. Have it all prepped and read through the recipe a few times to get familiar with it.
Reading through it, it doesn't really seem difficult. Just pay attention and have everything ready BEFORe you start. Scale the fish, have the food processor assembled, the orange zested, shrimp deveined, etc BEFORE you start to heat anything up.
Good luck! Its ambitious!
And yes, I'll ask you to book me some travel at some point. I love any excuse to use my PP!
Call me Kat =^..^=
Take pictures!!!
Personally I would compare the two recipes and consider what one has that the other doesn't and see if that effects the authenticity of the dish. Tyler's recipe seems to have some tips like not boiling the broth that Emeril's doesn't include so I would take what he said in consideration even if you use the other recipe, kwim?
As far as keeping it healthier, limiting the amount of rouille and bread you eat with it is the most obvious. I would probably use Tyler's method and omit the potato and decrease the amount of broth.
I looked up Bouillabaisse in wiki and this description seems pretty good. Both recipes include the key ingredients so I think you'd be good either way.
The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: "to me the telling flavor of bouillabaisse comes from two things: the Proven?al soup base - garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel - and, of course, the fish - lean (non-oily), firm-fleshed, soft-fleshed, gelatinous, and shellfish."[3]