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Slow-Braised Quiche Lorraine with Herbs de Provence
A Slow-Braised Quiche Lorraine, the kind of plate you make on a quiet evening, and served with Herbs de Provence.
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Country Bouillabaisse with Gruyere
Country Bouillabaisse with Gruyere -- weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb bouillabaisse
- 1 tbsp unsalted butter
- 2 tsp shallot
- 1 medium fresh thyme
- 1 lb dry white wine
- a pinch kosher salt
- 4 oz cracked black pepper
- to taste flaky salt
Method
Step by step
- Pat the bouillabaisse dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the bouillabaisse, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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