This is the first of a series of posts called Sunday night dinner at Julia’s place. Sunday nights are always an adventure at our place and are often a result of spending a couple of hours in the kitchen creating something special for family and friends. People who know us, know that it is often an experiment and usually is delicious.
Last night’s menu included a “One pot fish soup with Rouille”, homemade buckwheat bread and mixed greens with roasted beets and pecans. My mother told me it was the most delicious dinner I have prepared yet so I felt I had to share it with you.
I began in the afternoon by preparing the bread. My husband Dennis is gluten and dairy intolerant so I’ve been on the lookout for good bread recipes for the last 10 years. I have always been disappointed with what’s available, but this time we’ve found a winner! I purchased a bread-making machine a few years ago because it actually had a gluten-free setting on it and I thought I’d be making lots of bread. However, trying to find a good GF recipe is almost impossible. The one that came with the machine was about 75% potato starch and I didn’t want to serve it on a regular basis, so the machine has been sitting in the garage for the past year. Last night I decided to pull it out again and give it a try and boy am I glad I did!
This is my loaf of buckwheat bread after it came out of the machine. It was moist, dense and very good! I took a photo of it after I took a slice off for us to taste and this is what the inside looks like:
As you can see, the bread is quite light and there are no big air bubbles to be seen as is often the case with GF breads I have made in the past. I recommend this recipe to anyone who is looking for a homemade recipe. I will give an update next week as to how long it lasts and whether it works well for sandwiches.(both of these are a challenge for homemade breads I have made in the past)
The cookbook I got the recipe from is Bette Hagman’s “More from the Gluten-Free Gourmet”. ISBN 0-8050-6524-5
Now…the peice de resistance for dinner was the one pot seafood soup which was easy to make and very delicious. I found the recipe in the book “Earth to Table Seasonal Recipes from an Organic Farm” written by Jeff Crump and Bettina Schormann. (ISBN 978-0-307-35684-0) I have made several recipes from this book and they have all been delicious.
I started off by sautéing onions, garlic, leek, fennel and tomato past until they were soft. I then added 2 cups of white wine and cooked it until it reduced by half and then added the fish stock (which I purchased). You cook this for about 8 minutes and then add the fish. The seafood I used was snapper, shrimp, scallops a piece of salmon and a handful of mussels; cooked this for another 8 minutes and voila, it was ready to serve.
To serve this, ladle into a bowl and garnish with a fennel frond and a tablespoon of Rouille. Rouille is composed of bread crumbs, garlic, cayenne pepper, water and olive oil and it definitely adds a nice finish to the soup.
Finally I added some mixed greens, roasted beets and toasted pecans. I made a light dressing out of mayonnaise and raspberry vinegar. It was simple way to insure we got our veggies!
My mother loves her desserts and she often asks if she can bring dessert on Sundays. Last night she showed up with an experiment of her own: coconut milk custard with fresh fruit. It was lovely way to finish a wonderful meal.
Please come back next week for another addition of Sunday night dinner at Julia’s place.