Florence Fabricants Rouille Recipes

ROUILLE

Steps:

• Add the stock to the bread crumbs. Let stand for a couple of minutes, then press out the bread. In a large mortar, press the peppers and garlic. When well pounded add the pressed bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt.

ROUILLE

Steps:

• Crush saffron, and place in a medium bowl. Pour 1/4 cup boiling water over; steep 15 minutes.
• Meanwhile, chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat side or a mortar and pestle.
• Add bread to saffron water; press to absorb.
• Add egg yolk; stir to combine. Gradually add 1/4 cup oil, drop by drop, stirring constantly, until smooth. Stir in remaining oil in a steady trickle.
• Stir in garlic, cayenne or chiles, and paprika, and season with salt.

FLORENCE FABRICANT'S ROUILLE

Steps:

• To make the rouille, crumble the chili pepper and saffron into a small bowl and moisten with the water. Set aside.
• Break up the white bread, place it in a food processor and process to make fine bread crumbs. Transfer the crumbs to a small bowl and moisten with fish soup. Do not rinse the food processor.
• With the processor running, drop the garlic cloves in through the seed tube, then add the chili and saffron mixture. Turn off the processor and scrape the sides of the container. Add the bread and process to combine.
• With the processor running, slowly drizzle in the olive oil and continue processing several minutes, until the mixture is thick and smooth, like mayonnaise.

ROUILLE

Steps:

• Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
• With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

FLORENCE FABRICANT'S PRALINE

Steps:

• Oil a large foil-covered baking sheet, marble slab or similar smooth surface.
• Lightly toast the nuts under the broiler, in a toaster oven or in a heavy, ungreased skillet on top of the stove. Watch carefully so they do not become too dark. Set aside.
• Combine the sugar and water in a wide, heavy saucepan or skillet and cook over medium-high heat, stirring occasionally until the mixture turns gold, then stir in the nuts and continue cooking until the mixture becomes honey brown.
• Pour the mixture out onto the prepared work surface and using the cut side of the potato, spread it thinly and evenly on the surface. Allow to cool completely.
• When the praline has cooled it can be broken into pieces to use as candy. The pieces can be stored in an airtight container in a dry cupboard. Some or all the praline can be chopped or ground coarsely or finely to use as a dessert topping or as an ingredient in desserts such as ice cream or cake. It should also be kept in an airtight container in a dry cupboard.

ROUILLE

Steps:

• Using a mortar and pestle, mash the garlic until it's a thick puree. (Don't use a food processor, it incorporates air.).
• Add salt, pound into a paste.
• Add herbs, continue to mash.
• Add bread crumbs and stock, mash until fully incorporated.
• When all ingredients are indistinguishable, transfer to a heavy bowl.
• Add the egg yolks, incorporate by mashing and stirring, in turn.
• Add the red pepper, mashing and stirring.
• Beat all together until sticky.
• Continue beating, adding oil in a thin stream. (At this point a food processor is handy, or a stand mixer.).
• When the oil is all added, the result should be a thick, heavy sauce, almost like a mayonniase or aioli.
• Season to taste with hot sauce, salt and pepper.