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1. By Fred Flinstone on February 13, 2006 at 1:17PM

   You are correct. You are too old to stay up that late.

2. By Stephanie on February 10, 2006 at 6:27PM

   Rouille
   Makes about 2 cups
   
   Rouille (the French word for “rust,” pronounced “rooee”) is a spicy-hot sauce made from garlic, chiles, fresh bread crumbs, and olive oil. Testament to the magic of garlic, it is used as a condiment for bouillabaisse and other fish stews and soups. The bread crumbs thicken the sauce.
   
   2 red bell peppers
   4 garlic cloves, peeled
   1 tsp. salt
   1 jalapeno chile, seeded and chopped
   ¾ c. fine fresh white bread crumbs, preferably brioche or challah
   2 Tbsp. fresh lemon juice
   ½ tsp. freshly ground black pepper
   
   Lay bell peppers on grates of two gas burners and turn flames on high. Roast, turning with tongs, until skins are blackened, 8 to 12 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 12 minutes.) Transfer peppers to a bowl, cover, and let steam for 20 minutes. Pull stems and seeds out of peppers and discard. Tear open and lay the pepper flat on a cutting board, and scrape off the blackened skin. In the bowl of a food processor, puree the garlic and jalapeno. Add the bell peppers and bread crumbs and puree again. With motor running, slowly add oil, then lemon juice and pepper, blending until very smooth (rouille will look like an orange-pink mayonnaise). Rouille can be made up to 3 days ahead and refrigerated, covered. Bring to room temperature before using. Also makes a delicious dip for crackers and vegetables.

3. By Stephanie on February 10, 2006 at 6:26PM

   Fish Soup with Bread and Rouille
   Adapted from Gourmet Cookbook
   Serves 6
   
   1 large leek, washed carefully, green part coarsely chopped; white part cut into 1/4-inch pieces and set aside
   3 Tbsp. olive oil
   1 medium onion, coarsely chopped
   2 celery ribs, coarsely chopped
   2 carrots, coarsely chopped
   3 garlic cloves, smashed
   ¼ tsp. crumbled saffron threads
   2 bay leaves
   1 tsp. red pepper flakes
   1 lb. can diced or crushed tomatoes
   2 c. dry white wine
   6 c. clam juice
   1-1 lb. unsliced loaf sour dough bread
   2 Tbsp. olive oil
   2 Tbsp. butter
   1 lb. skinned white fish fillets, such as halibut, snapper, and/or bass, cut into 1-inch cubes
   1 tsp. salt
   Rouille (recipe follows)
   Garnish: 1 Tbsp. chopped fresh oregano; 1 Tbsp. chopped fresh flat-leaf parsley
   
   Make the broth:
   Heat 3 Tbsp. oil in a 6-quart heavy pot over moderate heat until hot but not smoking. Add leek greens, onion, celery, and carrots and cook, stirring, until beginning to soften, about 5 minutes. Add garlic and cook, stirring, for 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, for 2 minutes. Add tomatoes and cook, stirring, for 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes. Stir in clam juice and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes.
   
   Meanwhile, prepare the croutes:
   Put a rack in the middle of oven and preheat oven to 350 degrees. Heat a well-seasoned ridged grill pan over moderately high heat until hot (or, preheat an outdoor grill). Cut bread into three equal pieces and brush each piece all over with 2 Tbsp. olive oil. Grill, turning, until grill marks appear on all sides. Tear bread into rough 2-inch pieces and spread on a baking sheet. Bake until crisp outside but still soft inside, about 10 minutes. Cool croutes.
   
   Finish the soup:
   Pour broth through a colander into a large bowl; discard solids. Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides. Add white part of leek and cook, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through at this point). Remove from heat and stir in ½ c. rouille. Put croutes in six soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.