Every week I look forward to reading the Fitness & Nutrition section in the New York Times, especially Martha Rose Shulman's column
Recipes for Health. It is always informative, and she offers recipes for delicious, often vegetarian, food.
One of my favorite recipes is Provencal Potato Bouillabaisse or “Poor Man’s Bouillabaisse” which she posted on October 20, 2008. (http://www.nytimes.com/2008/10/20/health/nutrition/20recipehealth.html?ref=fitnessandnutrition)
This regal soup is made with the simplest peasant ingredients - Yukon gold potatoes, onion, leeks and tomatoes (fresh or canned), and perfumed with the queen of spices, saffron! The aroma is sensuous and the burnished orange tint of the broth is gorgeous. Her recipe suggests slipping in whole eggs (one per person) during the last 5 minutes of simmering, but it is totally unnecessary.
Check out my version on my Favorite Recipes page.
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