I hope everyone had a safe New Year.
We spent the evening clutching the box of Sudafed and praying to the time gods to let the minutes advance fast enough so that the next dose could be taken. I assume midnight happened. I just didn't see it. We did pull ourselves out long enough to hit the movies, though (although, a part of me fervently wished that the movie would end so that I could go back home, put on my pajamas and console myself with a cup of hot tea.)
Exciting times, right?
There are no shiny resolutions planned to go along with the shiny new year.
My desire is for a year filled with health for myself and my loved ones, calm in the world around me and the ability to look at life with a filter of gratitude. I am sure that when I wake up, I will realize that my second desire would be better served as a wish for the ability to gracefully handle the lack of calm in my personal universe. Much more practical, no?
Speaking of practical, this week's French Fridays with Dorie recipe was a far more sensible recipe than I first envisioned. When I saw the title of "Simplest Breton Fish Soup", I envisioned a multi-county grocery store scavenger hunt that involved sourcing three types of unavailable to Upstate NY'ers varieties of fish.
Mussels and white fish (I used cod) were the not-so-exotic and very easy to source proteins for this simple dish. (Since they are in season, fresh Maine wild mussels are available for ~1$ a pound here right now.) I think the most exotic ingredients for this dish were the leek and shallot.
One of the sections I have enjoyed the most in Around My French Table is the selection of very approachable soups. This one was no exception - aromatics (leek, celery, onion, shallot and garlic) were sauteed in butter until slightly golden. Broth (vegetable), seasonings and potatoes were added and simmered until the potatoes began to tenderize. The fish and finally the mussels were added toward the end and cooked until done. In less than 45 minutes, soup's on... A simple, lovely soup - one might even say, "The Simplest".
The highlight of this soup was the garnish - a simple vinaigrette of red wine vinegar, mustard, olive oil, shallots and some seasoning. It still surprises me how much these little additions take a good dish into the realm of even better.
Served along with a slice of crusty bread (and a couple of Sudafed), this soup fit the bill for lunch on a cold winter day.
Happy, happy New Year, my friends. Wishing you all the best in 2015.
This post participates in French Fridays with Dorie. A slightly less simple version of Dorie's Simplest Breton Fish Soup can be found here.