I confess, I didn't really put my heart and soul into this one. I did do enough research to track down the names of people who have been to the Glorioso Islands, but none of them answered my messages. So I kind of just went, eff it (excuse me). This meal, therefore, is a filler. I'll tell you how I came up with it after I tell you a little bit about the place in question.
Actually, it was a tasty meal, so I don't regret. Here is the menu:
This version was on the About.com French Food page. As you can see, I didn't really go out of my way to find a strictly French recipe source for this, either. But I don't really have reason to believe that this version isn't authentic.
For the stew:
- 2 large onions, chopped
- 1/2 cup olive oil, divided
- 4 tomatoes, chopped
- 1 large bouquet garni (mine was parsley, bay and thyme)
- 4 cloves garlic, crushed
- 1 1/2 pound potatoes, cubed
- 12 pounds assorted fresh fish, cleaned and prepared
- Salt, to taste
- Ground black pepper, to taste
- Baguette, sliced and toasted
(Modified from About.com)
- 1 red chili, seeded and finely chopped
- 4 cloves garlic, crushed and chopped
- 1 cup mayonnaise
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar
- 2 1/2 cups water
- 3/4 tsp salt
- 1 cup cornmeal
- 1/2 cup butter, for frying
Rochers à la noix de coco (Coconut Macaroons)
- 3 cups dried, unsweetened coconut flakes
- 3/4 cup sugar
- 1/4 tsp salt
- 3 large egg whites
- 1/2 tsp vanilla or almond extract (optional)
- 2 ounces dark semi-sweet chocolate (optional) - Oh, please like chocolate could ever be optional
Add the salt to the water and bring to a boil. A quarter cup at a time, add the cornmeal to the boiling water, stirring continuously.
Now line a 10 x 15 inch pan with cheesecloth pour the cornmeal into it. Cover with plastic wrap and place in the refrigerator for an hour or until the batter sets.
Meanwhile, make the sauce rouille. Crush the garlic with the chili peppers, then mix with the mayo. Add salt and pepper to taste, the stir in the tomato paste and red wine vinegar.
Finally, the macaroons. I generally hate macaroons, because I just don't like coconut in sweet foods. Something about that flaky, chewy texture. But these macaroons were definitely an exception. They were very sweet and sticky and for some reason I didn't mind that texture at all. Maybe because there was also chocolate.
So there you go, my fake meal from Glorioso. At least it tasted good.
Next week: Goa, India
For printable versions of this week's recipes: