Saturday 1 September
We were going to make a batch of
panko-crusted crabcakes, but we were also thinking
longingly about our recent meal in Marseille.
So we started by consulting a
bunch of cookbooks and whizzing up a batch of rouille. All the recipes are
different, but all seem to be based on breadcrumbs, so we ground up a clove of
garlic with salt, a roasted red bell pepper, then one whole egg; made a loose
mayonnaise with about a cup of oil, and thickened with cracker crumbs (because
our house bread is bran, not baguettes).
Needless to say, it was not like the Le Rhul rouille, but we will continue to experiment with this.
Our crabcakes featured diced yellow
bell pepper and some of the rouille
inside and out, instead of mayo and dijon.
Still, they needed some savor, so we squeezed a half lime onto them.
And for dessert, some more of
those baked tiny pears, just like last Sunday.
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