Day 7 of 30 Soups in 30 Days...
Truth be told, I wasn't going to use this recipe during my 30 Soups in 30 Days month, only because the picture is lousy, none of it is original to me, and because I have plenty of other completely original recipes to share. However, while searching for something totally unrelated, I came across this exact recipe posted on the Taste of Home website by some very prolific blogger (who can't spell, by the way), with absolutely no credit given to the original publisher.
I've found my own recipes this way, too -- reprinted on some large blog, using my own photos even, with no recipe credit given to me whatsoever. One didn't even crop out the entire watermark but STILL used it anyway! When I asked her to take them down or at least credit the original source, I was blocked. Figures.
But times have changed and I now have a little bit of power. Not much, but a little -- and it's growing. Multiple times a day I get new inquiries and contacts from awesomely huge companies, interested in what I'm doing. Too many mommy bloggers out there don't care one tiny bit about copyright (and yes, I do copyright everything I post, including the pieces stolen two years ago), but I do, and it's finally paying off.
Enough of my soapbox. When I ran across this recipe today, posted by a "Field Editor" for Taste of Home magazine with the screen name "Appy_Girl" with over 33,000 posts to her name, it made me sick. So I'm reposting the recipe here, with full credit that I learned how to give writing bibliographies for book reports in third grade. Guess Appy_Girl skipped that day.
Truth be told, I wasn't going to use this recipe during my 30 Soups in 30 Days month, only because the picture is lousy, none of it is original to me, and because I have plenty of other completely original recipes to share. However, while searching for something totally unrelated, I came across this exact recipe posted on the Taste of Home website by some very prolific blogger (who can't spell, by the way), with absolutely no credit given to the original publisher.
I've found my own recipes this way, too -- reprinted on some large blog, using my own photos even, with no recipe credit given to me whatsoever. One didn't even crop out the entire watermark but STILL used it anyway! When I asked her to take them down or at least credit the original source, I was blocked. Figures.
But times have changed and I now have a little bit of power. Not much, but a little -- and it's growing. Multiple times a day I get new inquiries and contacts from awesomely huge companies, interested in what I'm doing. Too many mommy bloggers out there don't care one tiny bit about copyright (and yes, I do copyright everything I post, including the pieces stolen two years ago), but I do, and it's finally paying off.
Enough of my soapbox. When I ran across this recipe today, posted by a "Field Editor" for Taste of Home magazine with the screen name "Appy_Girl" with over 33,000 posts to her name, it made me sick. So I'm reposting the recipe here, with full credit that I learned how to give writing bibliographies for book reports in third grade. Guess Appy_Girl skipped that day.
From the Courses cookbook, c. 2002 by Princess Cruises. www.princess.com
Serves 6
Ingredients:
12 small clams
12 black mussels
12 large prawns
24 bay scallops
2T olive oil
4 garlic cloves, chopped
1 loaf thick crust baguette
salt and pepper
20 threads saffron
juice from 2 lemons
6 cups fish stock
¼ cup carrot julienne
¼ cup zucchini, julienne
¼ cup red pepper, julienne
¼ cup leek, julienne
1T butter
½ cup fresh cream
salt and pepper
fresh herbs
Instructions:
Notes for camping:
We usually make the crostini and nage at home (everything up to the point where you poach the seafood). We also julienne the vegetables ahead of time, and measure the cream and butter at home before vacuum sealing the vegetables and the dairy products together in one bag. Then at the site I reheat the nage, poach the seafood (which we buy on the way to wherever we're going), and add the bag of vegetables and dairy. It's unbelievable.
Serves 6
Ingredients:
12 small clams
12 black mussels
12 large prawns
24 bay scallops
2T olive oil
4 garlic cloves, chopped
1 loaf thick crust baguette
salt and pepper
20 threads saffron
juice from 2 lemons
6 cups fish stock
¼ cup carrot julienne
¼ cup zucchini, julienne
¼ cup red pepper, julienne
¼ cup leek, julienne
1T butter
½ cup fresh cream
salt and pepper
fresh herbs
Instructions:
- Preheat oven to 400. Slice the baguette thinly on an angle. Brush the slices on both sides with olive oil; rub on the chopped garlic and season with the salt and pepper. Place on a baking tray and bake until crisp and brown on both sides, turning them at least once.
- Put the saffron threads and lemon juice in the cold fish stock, bring to a boil together and then reduce to a simmer. Poach the seafood in the fish stock. The clams and mussels will take approximately 7 minutes, the prawns 5 minutes and the scallops 3-4 minutes. Add the julienne vegetables and cook for 1 minute longer. Reduce the heat to low and swirl in the fresh cream and butter. Adjust the seasoning. The broth will be thin.
- Serve in a soup plate, arranging the seafood and vegetables nicely and pouring the saffron nage over it. Garnish with the crostini and fresh herbs.
Notes for camping:
We usually make the crostini and nage at home (everything up to the point where you poach the seafood). We also julienne the vegetables ahead of time, and measure the cream and butter at home before vacuum sealing the vegetables and the dairy products together in one bag. Then at the site I reheat the nage, poach the seafood (which we buy on the way to wherever we're going), and add the bag of vegetables and dairy. It's unbelievable.
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