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Long Island Food Blog

Long Island Food Blog. Good food enhances life. Great food makes it all worth while. View my complete profile. Saturday, May 29, 2010. So you make your bouillabaisse with all your classic starters: carrot, celery, onion, leek, garlic, fennel, tomato, saffron, thyme, bay leaf, seafood stock, white wine, and a splash of Pernod. Absinthe and anissette both work well too. Remove the seafood and set aside. Strain the aromatics out of the broth and discard them (they've done their work). Now you've got...Now y...

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Long Island Food Blog | longislandfoodblog.blogspot.com Reviews
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Long Island Food Blog. Good food enhances life. Great food makes it all worth while. View my complete profile. Saturday, May 29, 2010. So you make your bouillabaisse with all your classic starters: carrot, celery, onion, leek, garlic, fennel, tomato, saffron, thyme, bay leaf, seafood stock, white wine, and a splash of Pernod. Absinthe and anissette both work well too. Remove the seafood and set aside. Strain the aromatics out of the broth and discard them (they've done their work). Now you've got...Now y...
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1 food sustains life
2 followers
3 blog archive
4 bouillabaisse risotto
5 vincents clam bar
6 about me
7 rick hoffman
8 posted by
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10 vincent's clam bar
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food sustains life,followers,blog archive,bouillabaisse risotto,vincents clam bar,about me,rick hoffman,posted by,no comments,vincent's clam bar,1cup chopped celery,2 cloves garlic,1 tsp salt,pan sauce,serve with,enjoy,race,calamares fritos,and one,does
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Long Island Food Blog | longislandfoodblog.blogspot.com Reviews

https://longislandfoodblog.blogspot.com

Long Island Food Blog. Good food enhances life. Great food makes it all worth while. View my complete profile. Saturday, May 29, 2010. So you make your bouillabaisse with all your classic starters: carrot, celery, onion, leek, garlic, fennel, tomato, saffron, thyme, bay leaf, seafood stock, white wine, and a splash of Pernod. Absinthe and anissette both work well too. Remove the seafood and set aside. Strain the aromatics out of the broth and discard them (they've done their work). Now you've got...Now y...

INTERNAL PAGES

longislandfoodblog.blogspot.com longislandfoodblog.blogspot.com
1

Long Island Food Blog: May 2010

http://longislandfoodblog.blogspot.com/2010_05_01_archive.html

Long Island Food Blog. Good food enhances life. Great food makes it all worth while. View my complete profile. Saturday, May 29, 2010. So you make your bouillabaisse with all your classic starters: carrot, celery, onion, leek, garlic, fennel, tomato, saffron, thyme, bay leaf, seafood stock, white wine, and a splash of Pernod. Absinthe and anissette both work well too. Remove the seafood and set aside. Strain the aromatics out of the broth and discard them (they've done their work). Now you've got...Now y...

2

Long Island Food Blog: December 2009

http://longislandfoodblog.blogspot.com/2009_12_01_archive.html

Long Island Food Blog. Good food enhances life. Great food makes it all worth while. A Beginning is a Very Delicate Time. View my complete profile. Monday, December 28, 2009. A Beginning is a Very Delicate Time. Last night, my wife Elizabeth and I went into the city to see David Mamet's new play,. The play was outstanding, but that's for another blog. This space is reserved for the food, so let's get to it. So we went for it. So, anyway, we were early for our reservation, but they seated us just the same...

3

Long Island Food Blog: Bouillabaisse Risotto

http://longislandfoodblog.blogspot.com/2010/05/bouillabaisse-risotto.html

Long Island Food Blog. Good food enhances life. Great food makes it all worth while. View my complete profile. Saturday, May 29, 2010. So you make your bouillabaisse with all your classic starters: carrot, celery, onion, leek, garlic, fennel, tomato, saffron, thyme, bay leaf, seafood stock, white wine, and a splash of Pernod. Absinthe and anissette both work well too. Remove the seafood and set aside. Strain the aromatics out of the broth and discard them (they've done their work). Now you've got...Now y...

4

Long Island Food Blog: A Beginning is a Very Delicate Time...

http://longislandfoodblog.blogspot.com/2009/12/beginning-is-very-delicate-time.html

Long Island Food Blog. Good food enhances life. Great food makes it all worth while. A Beginning is a Very Delicate Time. View my complete profile. Monday, December 28, 2009. A Beginning is a Very Delicate Time. Last night, my wife Elizabeth and I went into the city to see David Mamet's new play,. The play was outstanding, but that's for another blog. This space is reserved for the food, so let's get to it. So we went for it. So, anyway, we were early for our reservation, but they seated us just the same...

5

Long Island Food Blog: Crown Roast of Pork with Cornbread and Sausage Dressing

http://longislandfoodblog.blogspot.com/2010/01/crown-roast-of-pork-with-cornbread-and.html

Long Island Food Blog. Good food enhances life. Great food makes it all worth while. Crown Roast of Pork with Cornbread and Sausage Dre. View my complete profile. Saturday, January 2, 2010. Crown Roast of Pork with Cornbread and Sausage Dressing. This was the juiciest piece of pork I've ever had, and the stuffing was a sweet and savory delight. The whole thing came with a hefty pricetag, but what the hell! It's the new year. You've got to start it off right. Cornbread and Sausage Dressing (Stuffing).

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Long Island Food Blog. Good food enhances life. Great food makes it all worth while. View my complete profile. Saturday, May 29, 2010. So you make your bouillabaisse with all your classic starters: carrot, celery, onion, leek, garlic, fennel, tomato, saffron, thyme, bay leaf, seafood stock, white wine, and a splash of Pernod. Absinthe and anissette both work well too. Remove the seafood and set aside. Strain the aromatics out of the broth and discard them (they've done their work). Now you've got...Now y...

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