Make that Steamer Clams w/paprika, baked Tilapia…
Right away with the first course and its substitutions: Couldn’t find live mussels, so I went with steamer clams; same thing with the Sea Bass — even frozen — so I went with the mass produced farmed thingies AGAIN.
The errors are lurking about, per normal: for the serving for six, use TWO tsp of paprika, and THREE tbl flour, along with 1 1/4 cups of water; it makes a fairly thick sauce. I don’t think the parsley really matters, as long as you have something to represent. One tip on Italian parsley: at this time of year, if you check the regular parsley, you can usually spot a few bunches with some stray sprigs that look suspiciously like Italian parsley — they must grow them in the same field or something — at any rate, you can usually scrounge enough to make do.
The method is exactly like it describes — it makes a great sauce — just throw in the bivalves, and steam/boil until they mostly pop open ( 5-7 mins) — it’s pretty good.
Next course: one more time with the Tilapia, and unless we are stricken by famine, it will be my last experience. On the recipe errors, I guess it depends on the size of your pan. I shot for serving two (with just one Tilapia) but ended up using the proportions for six on the veggies, except for the herb sprigs and onion callout; lots more sprigs, and only one onion. Also, go about 10 minutes over on the cooking time. Otherwise do what he says, and it works — the veggies completely KICK ASS. I’m definitely doing this again with butterflies of King salmon or fillets of Red (Sockeye) salmon.
Dessert was just EVIL — the errors were minor, and the whole thing will probably gel without niggling. Just EVIL, can’t say enough good about this. The cream with the rum is a bit of a bitch slap, but combined with the sweetness of the custard it balances out. Also, don’t pitch the egg whites; they are used in the next recipe’s chocolate cake.
Just get a REALLY LONG digital candy thermometer. Outstanding.
Cooking Ferran Adriá’s The Family Meal — The Errata