[FHCx349] National Bouillabaisse Day

Say that three times fast.

IT’S NATIONAL BOUILLABAISSE DAY!

It’s even tough to spell it! It’s basically a portmanteau of the words “boil” and “simmer.” Kind of vague for what this thing is: a fish stew. A really tasty fish stew. But there’s all sorts of tradition surrounding this thing that you have to adhere to:

-The ingredients have to be added one by one rather than all at once. Talk about inefficiency for the sake of taste.

-You have to make a rouille, a garlic egg-yolk mayonnaise, and serve it on toast with the soup.

-Serve the soup really hot, with the fish on a separate platter.

Whew!

We went to one of the only remaining restaurants of the Twin Cities that still serves Bouillabaisse (now that Vincent is closed), Sea Change. It’s a pretty lovely restaurant connected to the historic Guthrie Theater.

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Needs no explanation on this menu. Only for the enlightened.

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The rouille is on the bottom of the left piece of toast because SP was clumsy and knocked it over.

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A view with the toast removed.

Really hearty and delicious. If you like seafood, this is definitely a winner.

Tomorrow is National Cupcake Day!

-SPAK

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[FHCx341] National Gazpacho Day

IT’S NATIONAL GAZPACHO DAY!

Lisa Simpson would be happy.

Typically, cold soups like gazpacho are reserved for warm temperatures. Well, that’s not happening in Minnesota, but we still have to eat this gazpacho stuff.

What is this foreign soup, you ask? It’s basically cucumbery tomato water. Yay.

At least when SPom makes it, it’s made tolerable!

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Looks appetizing, don’t it.

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Like a spoonful of salsa!

Tomorrow is National Cotton Candy Day.

-SPAK

[FHCx323] National Vichyssoise Day

IT’S NATIONAL VICHYSSOISE DAY!

Cold. Soup. Yay.

Vichyssoise is controversial because the French say the Americans invented it, and the Americans say the French invented it. It’s like neither wants to take credit (or blame) for the creation of this soup. Maybe because it’s not really all that good?

In theory, pureed potatoes and leeks with some cream and stock sounds like it could be great. Potatoes and onion-y flavor is not exactly the gross end of any spectrum anywhere. SPom and SPad were up to the challenge of making this one.

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It was better when heated up. Overall, we’re glad we got to have it. AK suggested that it tasted like a liquid pringle. Just imagine that for a bit.

Tomorrow is National Carbonated Beverage with Caffeine Day!

-SPAK

[FHCx317] National Pizza With Everything (Except Anchovies) Day/National Chicken Soup for the Soul Day

IT’S NATIONAL PIZZA WITH EVERYTHING (EXCEPT ANCHOVIES) DAY AND NATIONAL CHICKEN SOUP FOR THE SOUL DAY!

Everything?! Well, almost everything. For some reason, anchovies were left off of tonight’s menu by the powers that be. It wasn’t us. We’d eat anchovies.

We were able to swiftly pick up pizza at a local joint called Fresh Picked Pizza. They have all sorts of really tasty pizza, but we knew that we had one in mind to get fixed up for the evening.

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Do note the lack of anchovies.

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As a personal-size pizza, you can barely fit all those ingredients on there. Wonderful.

Today’s other holiday comes at a fortuitous time as AK is battling the Minnesotan common cold. (We’re sure SP will follow suit shortly.) Truly there is no better remedy for the insufferable symptoms quite like a homemade Chicken Soup. It warms the heart and soul and tummy. Thanks to SPom and SPad for always having the tastiest and most comforting chicken soup.

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Since SP moved out of his parents’ house, seeing a huge container of chicken soup like this is not infrequent.

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With carrots and matzo balls of course.

We feel comforted by our comfort foods.

Tomorrow is National Indian Pudding Day!

-SPAK

[FHCx286] National Gumbo Day

TODAY IS NATIONAL GUMBO DAY!

Ah, gumbo. Delicious stewsoup of Southern Louisiana. Usually made using the cajun holy trinity (celery, bell peppers, onions) and a very thiiiick base. Usually also very delicious.

Problem: We aren’t in New Orleans. That basically disallows us from being able to have good gumbo. So we had to settle.

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Tomorrow is National Yorkshire Pudding Day.

-SPAK

[FHCx150] National Coq Au Vin Day

Chicken! Bwaaaak!

IT’S NATIONAL COQ AU VIN DAY!

Another French cuisine holiday doesn’t faze us at all. We’re in it to win it. This time we chowed down at Patrick’s Bakery in Edina/Richfield and it was terrific. This place is an amazing bistro with an unbelievable bakery. And since we didn’t get enough French food at Salut last Tuesday, we wanted to get something different.

Coq Au Vin is one of those important standards. It’s also one which helped solidify the popularity of Julia Child as one of her breakout recipes in 1961. The dish is more than just chicken/hen and red wine. We’re talking mushrooms, bacon, and all the fixings. No more paragraphs. Pictures of our dinner:

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French Onion Soup sans gratin. It was great.

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The Coq Au Vin

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Beef Bourguignon

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The Sarah Cake: Pistachio and Chocolate Mousse with a dark chocolate ganache. So good.

Tomorrow is National Mint Julep Day!

-SPAK

[FHCx90] National Turkey Neck Soup Day

The neck?

TODAY IS NATIONAL TURKEY NECK SOUP DAY!

Alright. 90 days in and we’re getting pretty damn specific. Can’t just be “soup” or even “meat soup” or even “turkey soup.” Has to be the neck. Fine.

So let’s say you roast a turkey. Big family function, huge bird, everyone’s happy. Well if you started from a whole bird, it means you’ve got a lot of giblets to take care of. Gizzards, livers, neck bits. It’s a bunch of meat that you can’t really assemble together without something to provide cohesion. So you take that, you take the bones, and you make yourself a soup! In this case, SPad made the soup for us.

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Made with barley and carrots and mushrooms… mmm… It’s an especially good soup for a cold, drizzly, gloomy day like today. Hunker down and have some soup!

Tomorrow is a biggie: Clams on the Half Shell Day, Tater Day, and Oranges and Lemons Day.

-SPAK