Comments on: Christmas Eve Cioppino

By: K

Sat, 02 Feb 2008 08:07:49 +0000

Hi Amy,
Love your blog. I forget how I found your blog but we love to cook and we love Paris so I’m glad I found it. I especially like it when you teach us how to use French colloquialisms. The kids tour of Paris is great (I think Les Invalide description is getting crossed with L’Arc de Triomphe.) I’ve been wondering how to get my kids to enjoy Paris without them overloading on museums.
I’m going to try your Cioppino recipe tonight but how big is a can of tomato sauce? 8 oz is my guess but they come all sizes on this side of the pond.
This may be old news but how did you make out with the Top Chef audition?
K

By: MS. Glaze

MS. Glaze — Mon, 24 Dec 2007 14:14:34 +0000

Bonjour Eclat – I don’t have my camera with me right now in SF, but I believe it’s a Sony HD type. It’s small with professional quality (HDR-SR8 or something similar). I will email you when I go back to Paris and tell you exactly what the model is. I love it but sometimes the quality is too good, if you know what I mean.
The resolution gets dumbed down anyway in the compression process because the videos are just too huge in size to send over the web. Also they take up huge amounts of memory on your computer – just a warning!
Gros Bisous & Happy Holidays, Ms. Glaze

By: Eclat

Eclat — Mon, 24 Dec 2007 10:18:46 +0000

Hey Amy!
We were just sitting here watching your video on Suprême de Volaille Farcies aux Champignons Sauvages (I pasted that, lol), and I was wondering, what kind of video camera you use for your videos? I’d like to add some video to my blog, but my camera’s quality is pretty bad. Your films are pretty clear. Do you mind letting me know what model camera you use for your videos?
Thanks and Happy Holidays! :0)

By: MS. Glaze

MS. Glaze — Sun, 23 Dec 2007 15:40:20 +0000

Stu – Ah yes! I have to try this Picpoul de Pinet! And, I love muscadet. It’s highly underated.
Costas – Cioppino is Italian and San Francisco has a rich Italian history. In fact, cioppino is quite famous down at Fisherman’s warf which is just a block away from North Beach, the Italian quarter of San Francisco.

By: Stu

Stu — Sun, 23 Dec 2007 08:38:11 +0000

>….Normandy Cidre or perhaps a Muscadet?< That wine I mentioned a couple of months back, Picpoul de Pinet. If I can find some. If not, Muscadet would be fine. Back in the day, the chef at the Cléf de Sol restaurant in Les Halles (at the time a working wholesale market) taught me that Muscadet is the _only_ wine for moules mariniere. He also showed me one of his secrets -- a bottle of actual seawater he used for the recipe.

By: costas

costas — Sun, 23 Dec 2007 07:56:13 +0000

Cioppino is actually come from the italian word C e un po? (there is a lttle bit of this?)It is a soup which the italian immigrants used to make with whatever has left or with whatever the fishermen gave to them at the end of the day.As you can understand has lost the original meaning as a food for poor people and become something fancy.
Nice blog once again Ms Glaze once again and i wish you a happy new year to all of you.

By: Ms. Glaze

Ms. Glaze — Sat, 22 Dec 2007 12:20:55 +0000

Yum! Are you going to serve it up with some big bottles of Normandy Cidre or perhaps a Muscadet? I sat down to a sarasin crepe before coming home with a big bowl of cidre to wash it down. Love, love, looooove cidre – I can drink that stuff like apple juice 😉

By: Stu

Stu — Sat, 22 Dec 2007 10:16:23 +0000

On a related note — I’m doing a Normandy-style moules au cidre for Xmas Eve. Mussels, Manila clams, cider, shallots, creme fraiche, parsley. No need to spell out the method — it’s obvious.

By: Ms. Glaze

Ms. Glaze — Sat, 22 Dec 2007 08:36:36 +0000

Hi Maureen – welcome and thanks for all your comments! I’m so glad I’ve found another cioppino affecionado!
Carol – Dungeness crap, huh? That’s a new one! Actually there’s been a problem with a lot of our Bay crabs due to the recent oil spill, so we’ve been sourcing a lot of our shell fish from up north or further out in the ocean. Boo!
Stu – Definitely right about the salmon. I normally prefer my salmon in more of a chowder style soup with a cream or potato base. Still though, I think if it’s fresh – throw it in the pot!

By: Stu

Stu — Sat, 22 Dec 2007 08:02:01 +0000

Yes, cioppino is yum, so is bouillabaisse. Sorry, Maureen, salmon is banned from both on grounds of inauthenticity. Both are Mediterranean dishes.
(Hmm, interesting, this spellchecker understands bouillabaisse but not cioppino)… Happy Crimbo

By: paris breakfasts

paris breakfasts — Sat, 22 Dec 2007 01:33:02 +0000

I meant CRAB!
help…

By: paris breakfasts

paris breakfasts — Sat, 22 Dec 2007 01:29:38 +0000

OMG! toooooo
I LOVE CHOPPINO!
And Dungeness Crap!
What time is dinner?
I’m a coming!!!
LORDIE I want it for breakfast NOW!

By: Maureen

Maureen — Fri, 21 Dec 2007 21:52:40 +0000

Oh! You must think I’m obsessed! (well, yeah, I am a bit). But, to make the most exceptional cioppino, you have to put a chopped up fennel root (bulb?) in your broth. It makes all the difference in the world. A few red pepper flakes doesn’t hurt it either.

By: Maureen

Maureen — Fri, 21 Dec 2007 21:24:23 +0000

Oops! Please excuse my spelling. That should be two ‘p’s and one ‘n’!

By: Maureen

Maureen — Fri, 21 Dec 2007 19:04:20 +0000

**First time responder… OMG! Ciopinno has to be my favorite party food! I live in Northwest Washington (snuggled up about a 1/2 hour from the Canadian border, but grew up in S.F., until I went away to college) Dungeness crab are inherit here, and I get them ‘free’ from my students who are indigenous to this region, and whose fathers fish for a living. Lucky me! I also get fresh halibut, salmon (smoked in the traditional Indian way, over Alder planks), and oysters freshly plucked from the barnacled rocks at ebb tide, clams, and fresh giant shrimp (prawns,as we say in the U.S!) from the many San Juan Islands. I can’t wait to try out your recipe.
By the way, I love your blog! Am looking forward to retiring in Paris one day.