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Bouillibaise Recipe

Date: February 25th, 2012; By: Stacey

bouill

Bouillabaisse Broth

3 onions, sliced
3 heads fennel, sliced
20 roma tomatoes, roasted
1 cup orange zest
1 bottle of pernod
2 ounces saffron
4 bay leaves
4 quarts water
8 ounces of lobster stock

In a large stock pot, sauté onions and fennel until soft. Deglaze with pernod. Add tomatoes, saffron, orange zest, bay leaves, water and lobster base. Bring to a boil. Let simmer for 30 minutes.

Rouille

3 loaves of day-old bread, crust removed
Skim milk to cover
3 roasted red peppers
1 cup whole garlic
1 cup olive oil
1 tablespoon Tabasco
Salt and pepper to taste

Soak bread in milk overnight. Squeeze out milk and place bread in food processor with peppers, garlic and Tabasco. Slowly add olive oil to mixture until a smooth paste has formed.

Bouillabaisse

2 ounces swordfish
2 ounces turbot
2 ounces sole
2 ounces corvina
½ cup yellow onion, sliced
½ cup fennel, sliced
8 ounces bouillabaisse broth
3 ounces pernod
¼ cup tomatoes, diced
1 tablespoon tarragon
1 tablespoon butter
Salt and pepper to taste
1 ounce rouille
3 crostini for each bowl

In a large pan, sauté fish, onions and fennel. Deglaze with pernod. Add broth, tomatoes, tarragon, butter and salt and pepper. Boil until fish is cooked. Pour into serving bowls. Place crostini on top of bouillabaisse.

 

Bluenote Event with a 1920s theme

Date: February 23rd, 2011; By: Marion

     Vin de Set and Eleven Eleven Mississippi represented the Saint Louis Originals in participation of the Saint Louis Blues 14 1920s Speakeasy themed event at the Scottrade center on Wednesday, February 16th. Paul, Wendy, Ivy, Jason and Stacey attended all decked out in their 1920s gear! The event featured Craps, Blackjack and Roulette with Saint Louis Blues players as the dealers, live entertainment provided by the Charles Glenn Group, live and silent auctions, raffle prizes, great food and cocktails. Along with all attendees time, Paul and Wendy donated food for the event and a Chef’s Tasting Dinner at Vin de Set for a party of 10 for the auction. From Vin de Set , Duck Cassoulet and Duck Confit with truffled mashed potatoes were served and from Eleven Eleven, Wild Boar Bolognese with aged goat cheese polenta.

    The Saint Louis Blues 14 is the charitable trust of the Saint Louis Blues with a mission to positively impact programs and services that promote health and wellness for the youth in Saint Louis. The trust was created in 1998 to honor former Blues Player Doug Wickenheiser, #14, who passed away after a long battle with cancer in early 1999. The Blues 14 fund focuses on four areas of giving, which include cancer care and awareness, health awareness, education and youth hockey development. Click on the link below for more information about this foundation.

http://blues.nhl.com/v2/ext/14fund/about.html

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