When I was in law school, there was a little Chinese place near the law school where I would sometimes go for lunch and I always had the tomato and egg stir-fry. It was such a simple combination, just eggs, tomatoes and scallions, but it was so delicious. I tried to recreate it by stir-frying some tomatoes and scallions, then scrambling in some eggs and adding a bit of soy sauce. It wasn’t the same.
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Tag Archives: tomato
Bouillabaisse
Bouillabaisse is a traditional Provencal seafood stew that is made with at least 3 kinds of fish and flavored with saffron and traditional Provencal flavors like fennel, tomato, bay, thyme and tarragon. Traditionally, the soup is served with rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled bread.
My bouillabaisse is not a traditional version, but it does contain the traditional flavors. I like to make this with leftover scraps of fish that I keep in my freezer when I buy a piece of fish to cut into fillets. I usually have some halibut pieces and shrimp in the freezer, which is enough to make this dish (though it doesn’t meet the traditional rule of three types of seafood). I also like to add clams, mussels or calamari to the stew.
I skip the rouille, and serve this with simple grilled bread rubbed with garlic and drizzled with olive oil.
Guacamole 101
A traditional Mexican dip, guacamole has become a staple in the American diet as well. Avocados are high in fat, but they also have a number of nutritional strengths such as a high potassium and fiber content.
There are two main components to making the perfect guacamole. Choosing good avocados, and properly seasoning.
