Spice by Ana Sortun Read Free Book Online Page B

whisking vigorously. Bring to a simmer over low heat and simmer for just a few minutes, to cook the yolks. Remove the soup from the stove.
9. Carefully blend the hot soup in small batches in a blender, or use a handheld emulsion blender, until smooth.
10. Using a small ladle or spoon, push the soup through a fine sieve to remove any bits of rice or egg yolk and to make the soup ultrasmooth. This step is optional but will achieve a worthwhile, very silky texture.
11. Bring the soup gently to a boil again over medium heat, reduce heat to low, and hold warm.
12. Place the crabmeat in a small bowl and sort through it with your fingers, removing any little bits of shell or cartilage. Squeeze out any excess water from the crab with your hands. Place the crab back into the bowl and season lightly with salt and pepper.
13. Spoon in ½ cup of the soup to gently warm the crab a little, and stir carefully to keep the large lump pieces intact.
14. Warm the bowls in the oven for a minute on low heat (250°F) or run very hot water over them, taking care to dry them well.
15. Divide the crab equally into 8 warm soup bowls. Ladle hot soup over the crabmeat and serve immediately.

Monkfish with Ginger, Crème Fraîche, and Seared Greens
    Monkfish has a dense structure, like lobster, scallops, or tenderloins of pork or beef, so it can be cooked with powerful flavors such as ginger and is perfect for high-heat cooking and sweet fall flavors.
    Try serving this dish with some roasted apples, figs, or peach slices. Brush some fresh-split figs or thick slices of apple or peach with extra-virgin olive oil, and then grill, or roast the fruit in a 350°F oven for 10 to 15 minutes, until tender.
    Try a non-oaky chardonnay, such as chablis, with this dish.
    S ERVES 6
2 pounds monkfish, skinned (ask your fishmonger to clean them for you)
Salt and pepper to taste
2 pounds green or red Swiss chard (about 4 small bunches)
2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 tablespoons finely chopped garlic (about 8 cloves)
1 tablespoon peeled and grated fresh ginger
2 cups crème fraîche
4 tablespoons flour
½ cup vermouth or dry white wine
1 lemon, cut into 4 wedges for serving
1. Cut monkfish into 6 equal portions, each about 5 ounces, and sprinkle them with salt and pepper. Set them aside or refrigerate them while preparing the rest of the dish.
2. Trim the stalks from the Swiss chard and reserve them for another use or discard them. Wash the chard well and place it in a colander to drain.
3. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet or deep-sided pan with a fitted cover. When the butter begins to brown, add the garlic, stirring constantly, and cook until the garlic turns golden brown, about 2 minutes. Add the chard immediately and cover. Cook for about 8 minutes, until the chard is limp and becomes tender. Remove from the heat and season with salt and pepper. Stir in the ginger and crème fraîche and reseason if needed. Keep warm.
4. In another large skillet or sauté pan over high heat, heat the remaining 1 tablespoon oil and butter, until the butter starts to brown. Dredge the fish in the flour and shake off any excess. Fry the fish until it is golden brown both sides, about 5 minutes a side. If the fish is very thick, turn the heat down and cover the pan to brown it more slowly and cook it all the way through.
5. Add the vermouth to the pan and let it cook down to almost nothing. This should take less than a minute and should glaze the fish, by pulling up any sugars that may be stuck to the bottom of the pan.
6. Remove the chard from the pan, leaving the juices in the pan, and smother the fish with it.
7. Bring the liquid from the chard to a simmer and cook on medium-low heat for about 5 minutes, until the sauce becomes thick enough to coat a spoon.
8. Pour the sauce over the fish and chard and serve with lemon.
AUTUMN GREENS MADE SWEETER
One of my greatest pleasures in being a chef is the close contact I