Spice by Ana Sortun Read Free Book Online Page A

roasted vegetables, cold poached shrimp, or the Halibut Cakes on page 76 (substitute the aioli for the olive oil lemon sauce).
    M AKES 1 CUP
2 egg yolks
1 teaspoon Dijon mustard
2 teaspoons finely chopped garlic (about 2 large cloves)
Zest of 2 lemons, preferably organic
1 tablespoon lemon juice
½ teaspoon salt
¾ cup canola oil
1. Using a food processor fitted with a metal blade, process the egg yolks, mustard, garlic, lemon zest, lemon juice, and salt until frothy, about 30 seconds.
2. With the machine running, slowly pour in the canola oil, little by little, until it becomes thick, like face cream.
3. Reseason with salt to taste.
    A Substitute for a Richer and Deeper Flavor In place of the lemon zest in the aioli, take the zest of 2 oranges and dry them out in a low oven (200°F) for 15 to 20 minutes, until lightly toasted. For more information, see “Toasting Citrus Zest” on page 72. Cool and grind the toasted zest in a spice grinder. This zest adds a malty orange flavor that is absolutely fabulous with the fideos .

Egg-Lemon Soup with Saffron and Crab
    This recipe is a twist on the classic Greek avgolemono or egg-lemon soup. It is rich and velvety—perfect for a cold day. I like to combine a bouillabaisse flavor like saffron to the lemony soup base. I’m partial to crab because I grew up eating so much of it in the Pacific Northwest, but you can also add or substitute lobster and shrimp to this dish if crab is not available or if you want to make a bigger meal. I like to use Spanish medium-grain or Arborio rice in this soup because it contains a little more starch than long-grain rice and helps to give the soup a silkier texture. If you need to substitute long-grain rice, add another half cup to the recipe. The fish broth that makes the base of this recipe is best when made the same day as the soup.
    Try this soup as a first course before serving a meat dish, such as Lamb Steak with Turkish Spices (page 166) or Sarikopites (page 83) for a light meal. It is delicious with a glass of chilled sake.
    M AKES ABOUT 10 CUPS TO SERVE 8
3 pounds cod bones or any white fish bones, with heads removed
1 tablespoon canola or vegetable oil
1 onion, peeled and roughly chopped
2 bay leaves
2 cloves garlic, peeled and smashed
2 ribs celery, roughly chopped
1½ teaspoons saffron
½ teaspoon paprika
1 cup medium-bodied, non-oaky white wine, such as a dry Riesling
1 cup medium-grain Spanish rice, or round rice such as Arborio
Salt and pepper to taste
6 egg yolks
½ cup plus 1 tablespoon freshly squeezed lemon juice (about 2 large lemons)
1 pound fresh lump crabmeat, either Maine or Dungeness
1. Using a heavy knife or cleaver, chop the fish bones in 4-inch pieces so they fit easily in a large saucepan. Rinse the bones under cold water to remove most of the excess blood and drain them well.
2. In an 8-quart stockpot, heat the oil over medium-high heat and add the fish bones. Stir, using a pair of tongs, so that the fish bones are coated in the oil. Let them cook for 5 minutes, still stirring to draw more flavor out of the bones.
3. Add the onion, bay leaves, garlic, celery, saffron, and paprika. Add the wine and then cover the bones with water. Bring to a boil over high heat. Reduce heat to low and simmer for 20 minutes. Don’t cook the broth any longer, or it will turn cloudy and off-flavored.
4. Strain the broth through a fine strainer into another 4-quart saucepan.
5. Add the rice and season lightly with salt and pepper. The liquid will concentrate when reduced.
6. Bring the mixture to a boil over high heat. Reduce the heat to low and simmer for 15 to 20 minutes, or until the rice is tender and cooked through.
7. About 15 minutes before serving, whisk the egg yolks and lemon juice in a small mixing bowl. Ladle 2 cups of hot soup into the egg mixture and whisk until combined. This will warm up the egg yolks and help to keep them from curdling when added to the rest of the soup.
8. Add the egg yolk mixture to the rest of the soup,