Summer Tomato Bouillabaisse with Basil Rouille Monday, Feb 11 2013 

Active 25 Minutes, Total 30 Minutes, 6 SERVINGS

4 garlic cloves, divided
1/2 cup (packed) fresh basil leaves
1/2 cup mayonnaise
5 Tbsp. extra-virgin olive oil, divided
2 anchovy fillets packed in oil, drained
1 Tbsp. fresh lemon juice
4 cups (about 1 1/3 lb.) cherry tomatoes
1 small fennel bulb, trimmed, halved, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 8-oz. bottle clam juice
3 lb. mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
2 Tbsp. chopped fresh flat-leaf parsley
Crusty bread, sliced (for serving)

Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 Tbsp. oil, anchovies, and lemon juice. Purée until smooth. transfer basil rouille to a small bowl, cover, and chill.

Heat remaining 2 Tbsp. oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally. until tomatoes burst, about 10 minutes.

Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.

CALORIES 336, FAT 21g, CARBS 24g

Bon Appetit, July 2011, page 41

Steak and Blue Cheese Panini Tuesday, Apr 10 2012 

2 Strip steaks, about 1 1/2 inches thick, sliced thin crosswise
Salt and Pepper
3 Tablespoons olive oil
1 small red onion, halved and sliced thin
1 Tablespoon red wine vinegar
1/3 cup mayonnaise
1/4 cup crumbled blue cheese
2 Tablespoons prepared horseradish, drained
8 slices thick cut crusty bread

1. Pat steak dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of steak until browned all over, about 3 minutes. Transfer to plate. Repeat with additional 2 teaspoons oil and remaining steak. Add onion and 1 teaspoon oil to now-empty skillet and cook until browned, about 6 to 8 minutes. Off heat, add vinegar and transfer onion to plate with meat.

2. Combine mayonnaise, blue cheese, and horseradish in small bowl. Brush remaining oil over 1 side of bread. Place bread, oiled side down, on cutting board. Spread each slice with flavored mayonnaise. Top 4 slices of bread with steak-onion mixture. Top with remaining bread, oiled side up.

3. Heat grill pan or large nonstick skillet over medium heat for 1 minute. Place 2 sandwiches in pan and weight with Dutch oven. Cook sandwiches until golden brown, about 5 minutes per side. Repeat with remaining sandwiches. Serve.

Yield: Serves 4

Cook’s Country, February/March 2011


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