Bouillabaisse

(6 Servings)

Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes

This recipe originates in the french port city of Marseilles (the things you learn in food trivia if you are food nerds like me!). Originally made with fish that wouldn’t sell and left overs, this dish has evolved over time and has different variations including more high end versions with ingredients like lobster, langoustine and scallops.

If you are looking for Bouillabaisse in NYC, I highly recommend La Mirabelle on the Upper West Side. This restaurant run by a french family makes the best Bouillabaisse i have had in NYC. They don’t always have it on the menu , so call in advance and ask.

Chloe’s sister was visiting us from France a couple of weeks back and she mentioned that she had never tried Bouillabaisse (can you believe that?!). I decided she had to try it. Here is my version.

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Basil Honey Ice-Cream

(6 Servings)

Preparation Time: 30 minutes (Additional set time for ice cream overnight)
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Have you ever tried a basil and honey combination for an ice cream? We tried it for the first time on our trip to France in august and fell in love with it. We got the recipe from Chloe’s family and i decided to try it out when we got back. This is such a creamy and delicious ice cream! You should definitely try it before the fall and winter season hits us…. Well on second thoughts there is no season for ice cream!!

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Pomegranate Bellini

So it’s Sunday & time for brunch! Chloe’s parents gifted us a bottle of Dom Perignon the last time they visited which was in August 2016, so we have had this bottle forever. A mimosa would have been nice with brunch but I decided to change it up a little with the fresh pomegranate we had in stock and go for a Pomegranate Bellini. Quick & easy to make on a lazy Sunday afternoon. So here goes….

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