The first thing I made was her chicken bouillabaisse with rouille. I was intrigued by rouille ever since I read Croque-Camille's post about it a little while ago. Rouille is a garlicky saffron mayonnaise. Croque-Camille's contained potato to stabilize it. Ina's recipe did not call for potato, simply egg yolk, lemon, garlic, saffron, salt, and olive oil. After making Ina's rouille, I think potato might have been a good idea.
Friday, September 18, 2009
As you know, I'm a fan of Ina Garten. I like her show and I like her cookbooks. I find her husband irresistible. And, although I make fun of her recipes, which usually begin "Combine 1 pound of butter and 1 pound of sugar" and end with "Douse with cognac and stir in 2 cups of cream," I completely trust her recipes. She may be shortening my life with each one, but they are usually worth it. So, I decided to purchase her new cookbook, Back to Basics.