I grew up surrounded by excellent cooks, I’ve always enjoyed cooking and I know my way around a kitchen. I’m not a chef, by any means, but I haven’t had many complaints. I love cookbooks and probably have many more than I need. I love going through them for ideas but tend not to follow the recipes exactly. I’m not a measurer by nature (which is why I don’t bake), and I like to improvise.
Ask anyone who knows me. They’ll tell you I’m not someone who often blows her own horn. But guess what? I am today. Unashamedly so, too. It all started with Tuesday’s WordPress Daily Prompt: “If a restaurant were to name something after you, what would it be? Describe it. (Bonus points if you give us a recipe!)”
Hands down it would be my bouillabaisse.
In case you’re not familiar with what it is, bouillabaisse is a traditional Provencal fish stew originating from the port city of Marseille. It’s made with fish and seafood and it’s ‘cooked’ in a broth. The Italians have a version called cioppino. And I’ll bet there are those who would say that a creole seafood gumbo is another variation.
What I make is is the French version. It’s my own recipe. I concocted it. But the ingredients are pretty