MOTHER’S DAY “BOUILLABAISSE”
With its origins in Marseille and the surrounding region, this dish is inspired by a classic bouillabaisse. Fishermen have a great talent for creating delicious, hearty meals with their leftover catch, and this stew is no exception.
Pay special attention to the thicknesses of the various fish and add them to the broth in the according order-the thicker the fish, the more cooking time it needs. For a fresh anise flavor and to tip your hat to a true bouillabaisse, add another splash of Pernod right before serving.
FAVA BEAN MINT SALAD
I like favas at the start of spring when they are small, tender, and not too starchy. Shelling the beans takes time and involves a few steps. First remove the beans from their pods, then with a paring knife score the beans to remove the skin. Removing the beans from the skin before cooking helps keep their vibrant green color. Cooking beans with skin on gives them a dull gray hue. If you're not in a rush, this can be an exercise in mindfulness.
EASTER DESSERT: Carrot Cake
I first learned about carrot cake when I came to America. I thought it was a joke, but when I tried it for the first time and tasted all at once the sweetness, spiciness, and the creamy frosting, I was blown away. What a revelation! It's now one of my favorite cakes.
Chili
Beans from a can work just as well to make this chili that's full of complex flavors and aromatics. It's satisfying and warming, so I like to make it in late fall when the weather starts to turn. Adding mushrooms replaces the texture of meat and brings an earthy and intense richness.
MUSSELS MARINIÈRES ROSÉ
Adding a little flour to the broth gives it texture and richness. Cook this dish à la minute and enjoy it immediately. I always have good bread close by ready to soak up the sauce, and I recommend you do, too!
Eggplant au Poivre
The inspiration for this dish comes straight from my mothers steak au poivre, which she always made with filet mignon. The soft and meaty flesh of the eggplant mimics the texture of the filet and works so well with the green peppercorn sauce.
RED WINE FISHERMAN'S STEW
Here I use striped bass, but feel free to add any other seafood you like and that is available to you. As for other dishes of this nature, be aware of the different cooking times for the various types and thicknesses of fish.
SALMON STRUDEL
I love to serve this dish during the festive season because it’s a showstopper, but simple to achieve. Make sure to wrap the salmon in the phyllo neatly, leaving just enough room for the dough to create layers. If you wrap the fish too tightly, it will prevent the phyllo from becoming flaky.
