Posts tagged ‘cioppino’

Oh Boo

Saturday soul suck, I mean, service, wasn’t actually too bad. For once, Station 3 was the busy station (except Ruth is awesome and could totally handle it).

Ruth made comida tonight, which was Cioppino Version 3.0, except I was so excited for the food that I scarfed it down really fast and didn’t even pause to take a picture or analyze what made this one different, aside from shaved fennel, julienned onion, sliced yukon potatoes (ver. 1 had sliced fingerlings), no alcohol of any kind and it was much thinner (less concentrated in flavor) than version 1. O. Still tasty! And to my surprise, even Master Blaster wanted in on the soup, when usually he’s all pizza or steak-and-potatoes. It’s the magic of Ruth’s cooking.

I work station 2 tomorrow (Sunday) again as well. Who would’ve thought that Station 2 is actually fun. Holy crap Elliot was right. Which goes to show that he really is that freakin’ awesome. Sunday soul suck! Oh well, the only way to combat it is to bring in some tasty treats to share. Or buy a ton of Gatorade for the troops. With temps reaching the 90s all week, we’ve been guzzling down the stuff. C’mon Gatorade–I think line cooks should be included in your commercials as well.

Oh, Snap!: I Made Some Comida

No time for a full entry! Look at these pretty pictures!

Ever since I moved up the ladder and we got Master Blaster as our dishwasher, the responsibility of making food for the dishwasher has all but diminished. Sure, we still make him food. But it’s not like before, when we used to make it with whatever was in the walk-in and every dinner was a delicious surprise (or, depending on the line cook, a passable offense). Nowadays, the ole Blaster asks for something and we make it. I long for ye olden days.

So last Saturday night, it was with gleeful delight that undertook the making of staff meal. Whoa, that’s a term that’s not often heard at Avec. Ruth had handed me a quart of whitefish scrap to make comida for Master Blaster, but those plans fell through, and well… everyone else benefited. Heck, I wasn’t going to let a quart of super fresh fish go to waste. And immediately I thought, “Cioppino!” except we didn’t have any other seafood other than squid, and some salt cod (in the brandade). Whatever! Not like that stopped me and Ruth from making some tasty fish soup. Version 1 (pictured above) was made on Saturday and included fideo, potato, roasted endive, and a heavy finish of pastis.

Version 2, made on Monday, had fennel, roasted endive (love that mellow bitterness!), rice, fava beans and considerably less pastis, with the addition of sambuca. Maybe I’m partial to version 2 because I can wholly call it my own (version 1 was a Betty and Ruth collaboration), but I liked the subtle flavor of the liqueurs I used to finish, preferring to let the seafood be the star, as opposed to Saturday’s soup with its long pastis finish. I guess I’m all about subtlety.

It felt really good to make a good meal out of random odds and ends of ingredients. I’m thinking that as long as there is really good fish scrap, I’ll be making really good fish soups all summer. Hmm, next up, fish chowder?