Tonight’s Specials: OK, sorry Kitchen Crew, I had too much coffee and want to CRUSH IT TONIGHT at FIGUE

Figue+Desert+Smash+hi+res-106-2399067727-Opictured is my opening Kitchen Crew, some have moved on and some are still with us!

SMALL PLATES

Soupe de Poissons $10

Marseilles’ famous puréed Fish soup, Rouille, Parmesan

Little Flamenco Dancers $12

Pork, Serrano Ham and Fontina Cheese involtini; Tomato, Olive and Caper sauce

Margherita Pizza $14

Tomato, Basil, Mozzarella

Amatriciana Pizza $16

house cured Guanciale, San Marzano Tomatoes, Pecorino

Pizza alla Diavolo $16

shaved Salumi, Garlic and Red Chili Flakes

Scallop Crudo with Piquillo Pepper Granite $16

Mint and Citrus cured diver Scallop, organic Sicilian Citrus Olive Oil

Salt and Pepper Moroccan Calamari and Octopus $18

deep fried Calamari and Octopus with Harissa powder, Green Charmoula

AMERICAN BERKSHIRE PROSCIUTTO AND BURRATA $18

Di Stefano Artisan Burrata, Brioche Crostini, Fig Jam

Carpaccio of Octopus $18

Truffle Aioli, Arugula, Asparagus & Truffle Salad, shaved Manchego, Brioche Crostini

New Caledonia Sweet Blue Prawn Crudo $18

Sashimi grade Spot Prawns, Tomato Confite, Artichokes, Basil

Papillon of New Caledonia Blue Prawns and Burgundy Truffles $30

crispy Butterflies of sweet Blue Prawns, Cabbage Salad, Truffle Beurre Blanc

Paleta Iberica de Bellota $42

Cinco Jotas pure bred Iberico shoulder Ham aged two years

Tomato Olive Focaccia, Green Tomato Jam, shaved Idiazabal Cheese

BIG PLATES

Squid Ink Chitarra Pasta in Guazetto $28

Greek Branzino, Mussels and Shrimp in a Saffron Tomato Brodo, hand cut Squid Ink Pasta

BUCKWHEAT PASTA WITH RABBIT RAGU $28

hand rolled Buckwheat Pasta, Rabbit Ragu, Sicilian organic Citrus Olive Oil, aged Pecorino

Crispy John Dory $32

New Zealand St. Pierre, Chorizo Croquette, Saffron Aioli

SPIT ROAST JIDORI CHICKEN $26

Chickpea Fries, Ratatouille, Preserved Lemon Jus

Daube of Slow Braised Wagyu Beef Cheek $36

baked Ricotta galette, Cherry Tomato confite, Pumpkin Seed Crumble, Micro Arugula

Filet of Beef with Artichokes and Truffles $48

Potato Puree, caramelized Onions and Bacon, Artichokes & Burgundy Truffles

SWEETS & TURKISH COFFEE

Moroccan Donuts and Harissa Hot Chocolate $9

house made Donuts, Cinnamon Sugar, spicy Hot Chocolate

Turkish Coffee $10

Honey and Cardamom flavored Coffee prepared and served in a copper Ibrik

When asked by a social-climbing Paris hostess how he liked his truffles, Curnonsky replied,
“In great quantity, Madame. In great quantity.”

 

~ Curnonsky (Maurice Edmond Sailland), French writer (1872-1956)

Bourride… Bouillabaisse’s Troubled Cousin

Chicago Social 04

 

Ah, I am going to piss off family members and bouillabaisse purists with this one.  Bourride is bouillabaisse’s troubled cousin.  Try referencing food dictionaries and you’ll see as many different versions as there are books.  Some claim the only true Bourride is made solely with monkfish in a white creamy sauce, possibly flavored with crushed fish liver and others add saffron and orange.  I once had a prominent French Chef taste my bourride and tell me it was good, but not a true bourride.  I started making Bourride at the behest of a lawyer/book dealer friend of mine at ‘le Margaux’ way back in 1993.  He told me it was one of his favorite dishes and asked if I ever made it.  I don’t know why I lied, but I did.  I said with utmost confidence that it was a specialty of mine and of course, I would be delighted to make it for him whenever he could get in, hoping that day would be far off enough for me to make it a few times.  He made a reservation for the next night and was bringing twelve of his closest friends to indulge.  Panic snuck in as I combed through various cook books trying to find at least two books corroborating the recipe.  When I failed in that I figured the oldest book I had probably was the closest to a true Bourride.  I settled on the version written in 1938 in the first edition of the Larousse Gastronomique.  I followed the three paragraph recipe with my mother’s indifference to measurement and impressed the twelve top.  Over the years I have continued to make Bourride and think of my friend every time.  If you want to try my saffron and orange version come on out to Figue Mediterranean in La Quinta, California and I’ll be happy to make it for you!

Bourride 1995

 

Bourride│ Provencal Seafood Stew, St. Pierre, Scallops, Mussels, Clams, Saffron Orange Brodo, Rouille

Chef François de Mélogue

 

Ingredients for four servings:

12                                Cockles

12                                Mussels

4                                  Scallops

1 #                              St. Pierre

½  head                    Fennel

1 large                       Onion

1 large                       Carrot

1 large                       Tomatoes

2 T.                              Pernod

loads of                     Garlic

2 c.                             White Wine

1 quart                      Shellfish Stock

1 c.                             Orange Juice

2 t.                               Saffron threads

1 c.                             Olive Oil

1                                  fresh Bay Leaf

2 T.                              fresh Thyme

1/4 c.                         fresh Basil

2                                  Egg Yolks

to taste                      Sea Salt

to taste                      White Pepper

4 large                       Potatoes

8                                  Garlic Croutons

1 c.                             Rouille

 

Mise en Place

  1. Carefully wash the cockles and mussels to remove any sand or grit. De – beard mussels.  Place all your seafood into a non-reactive pan.  Chop fennel tops and spread over seafood.  Add 3/4 c. olive oil, 1 T. Pernod, pinch of saffron, and lots of chopped garlic.  Marinate for six hours.
  2. Julienne fennel bulb, onion, carrots, and tomato, then sauté in olive oil.
  3. Add remaining Pernod and white wine.
  4. When it starts to simmer, add shellfish stock, more garlic, orange oil, saffron, bay leaf, basil, thyme, salt, and pepper.  Bring to a boil.

 

To Order

  1. Add seafood; cook till they are just done.
  2. Put seafood into a serving terrine.  Whisk yolks and one cup of Rouille into cooking liquid, and then pour over fish.
  3. Serve with boiled potatoes, garlic crouton, and Rouille.

Bourride from Chicago Magazine 2004