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SOPHRONIA'S HAWAIIAN GINGER SAFFRON ICE CREAM
2 cups milk 1/2 cup water
1 cup whipping cream 1/4 cup fresh peeled, chopped, ginger
1/2 vanilla bean 2 pinches of fresh saffron
9 extra large egg yolks pinch of fresh ground nutmeg
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Bring milk, cream, saffron & vanilla to simmer in a heavy medium sauce pan. Gradually whisk egg yolks & 1/4 c. sugar in hot milk mixture in medium bowl. Return to sauce pan & stir over medium-low heat until custard thickness, do not boil. Strain custard in bowl. Refrigerate until cold. Stir remaining 1/2 c. sugar, water, ginger, nutmeg in sauce pan until sugar dissolves & resembles syrup. Strain mixture into custard & refrigerate. Process custard in ice-cream maker according to manufactures instructions. Transfer to containers & freeze. (Keeps for 3 days)
Recipe provided by Sophronia from Hawaii (Malik's friend & mine : )
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CRAB & SWISS PIE
Line a pie plate with pastry crust. Pinch and fork edges as desired. Fill halfway with slivered swiss cheese and the top half with crab meat, mounding a bit high. Beat three or four eggs and add an equal amount of light cream to
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skim milk, as you prefer. Add a spoonful or two of grated lemon rind, depending on size of plate, a few dashes of salt and cayenne. Mix well and pour over swiss and crab. Sliver a scallion or two, and some almonds, and sprinkle over all. Place in oven at 350 F. and cook until puffy and golden, and an inserted knife comes out clean.. Serve with a nice salad, warm crusty bread, and wine of your choice. For bread, wine, coffee, dessert selection, click on the links. Bon Apetit! : )
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BOUILLABAISSE
In a large pot, heat a tablespoon each of olive oil and butter or margarine. Add a cup or so of diced celery and onions and saute until the onions are translucent. Add a tablespoon of flower and stir to coat. Saute until flower is
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golden. Add a quart and a half or so of quartered tomatoes, canned or overrippened. Simmer for about 20 minutes, adding 1/2 cup of white wine, salt, pepper, cayenne, cumin, hot sauce, a bit of lemon juice to taste.
Add about three lbs. of a variety of fish fillets of various colors and textures, cut into two inch squares, and of shellfish (whatever's in season:) If adding shrimp, shell and devein, leaving tails on. Place the fish in first for about 10 minutes, then the shellfish for about 5 minutes or until done and clams/mussels open.
Serve in a deep dish over thick slices of toasted french bread.
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