What is Rue? I am making an Italian recipe?

Question

I found this amazing recipe for seafood portifino and I am not sure what Rue is, where can I find it? And where do I find shrimp stock? This recipe also calls for Old bay seasoning. Good luck to me huh? lol Please help me make my amazing dish!

Answer 1

Old Bay seasoning can be purchased at Walmart, I know as I bought some a month or so ago , it is good on seafood and in a tin, not a jar, as for rue

See below for rue and note the source listed below....
Rue does have a culinary use if used sparingly but it is incredibly bitter and severe discomfort on ingestion may be experienced by some individuals. Although used more extensively in former times it is not a herb that typically suits modern tastes, and thus its use declined considerably over the course of the 20th century to the extent that it is today largely unknown to the general public and most chefs, and unavailable in grocery stores.

Rue is also grown as an ornamental plant, both as a low hedge and so the leaves can be used in nosegays. Most cats dislike the smell of it and therefore it can be used as a deterrent to them (see also Plectranthus caninus).

I have seen the plant,but forget how it looks. ( sorry)

Answer 2

Old Bay Seasoning can be found at most any grocery store under or next to the major spice jars.

I don't know where you would find shrimp stock other than a specialty store, but you could probably substitute vegetable stock since you will be cooking seafood in it anyway and adding the seasoning, it will acquire the taste.

About roux, if you're going to use it as a thickening agent, you will need only butter (or oil) and flour. I would suggest melting 1/2 stick of butter (1/4 cup) in a small skillet over medium heat, then adding all the flour it will absorb, stirring constantly (could be anywhere from 1/2 to 1 cup or more). When the flour mixture becomes a medium brown color, your roux is done. Remove it from the heat, but continue to stir/watch until the pan cools enough it stops bubbling. When added to your dish it serves as a thickener.

Answer 3

a "Rue", or roux in Canada is equal parts butter and milk, cooked in a pan, it is used to thicken sauces and stocks in some cases. Add the liquid to the roux slowly while you whisk, otherwise you will get lumps, I'm not sure where you could buy shrimp stock, either then possibly in a place that sells fresh soup(specifically chowder). If you are not wanting to make it yourself try thawing frozen shrimp in a strainer and saving the "juice". You can use that instead, or even by canned clams and use the liquid from them. 1 TBS Celery Seed
1 TBS Whole Black Peppercorns
6 Bay Leaves
1/2 tsp Whole Cardamom
1/2 tsp Mustard Seed
4 Whole Cloves
1 tsp Sweet Hungarian Paprika
1/4 tsp Mace

In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.

Good luck, nothing better then finding that special recipe.

Answer 4

Rue (Ruta) is a genus of strongly scented evergreen subshrubs 20-60 cm tall, in the family Rutaceae, native to the Mediterranean region, Macaronesia and southwest Asia. Different authors accept between 8-40 species in the genus. The most well-known species is the Common Rue.

But, I think you mean Roux;
Roux (IPA: [ɹuː]) (pronounced like the English word "rue") is a mixture of wheat flour and fat. It is the basis of three of the five mother sauces of classical French cooking: Sauce béchamel, Sauce velouté, and Sauce Espagnole. Butter, vegetable-based oils, or lard are common fats used. It is used as a base for gravy, other sauces, soufflés, soups and stews.
The mixture is cooked by stirring over heat in a pot or pan. The fat is heated first, in the process melting it if necessary, then the flour is added, the mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent. The end result is a thickening and flavoring agent.

Answer 5

Roux: A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux--white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It's cooked to a deep golden brown and used for rich, dark soups and sauces. cajun and creole dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like gumbo.

Stock: In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water.

Old Bay Seasoning: http://www.marylanddelivered.com/oldbay.htm

You have to make a Roux and it is better if you make your own stock...I am not sure that you can find a commercial seafood stock, but here is a recipe for it:
shells from 1 pound shrimp
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

How to Roux
3 cups vegetable oil
5 cups all-purpose flour
Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.

Answer 6

if you mean "roux" then that is basically a sauce made with stock, fat and flour(in this case is a shrimp stock), (rule of thumb is equal parts in weight thickening agent and fat together) brought to a boil and reduced and cooked to the desired consistency and taste, it is actually an advanced technique in cooking. sounds like a pretty difficult recipe actually. the shrimp stock isnt hard to make, do a search on shrimp stock making. in fact you could probably get away with fish stock. old bay is found in all stores in my area, it should be there somewhere.

Answer 7

Rue is a plant that is used in some dishes.The taste is peculiar. You can buy seeds or baby plants at a large nursery. Shrimp stock: you can use shrimp and shells and boil the bejeebers out of them and strain. I've seen Old Bay seasoning in the spices section of my local market.

Answer 8

I believe a Rue or Roux ( I believe it is spelled) it is butter and flour browned until it is a nutty brown color, do not over heat it until it burns, It is a thickener for gravys, seafood dishes, stews, I beleive they use it in cajun cooking as well as other dishes.

Answer 9

First of all it's spelled, 'roux'. Everybody else is wrong!
Fat is heated first and flour is added, the mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent. The end result is a thickening and flavoring agent. The final results can range from the nearly white to the nearly black, depending on the length of time it is over the heat, and its intended use.

Answer 10

Rue is simply the sauce you use that usually thickens whatever you are making- It is usually a mixture of butter,water, flour or corn starch and is added slowly to whatever you are attempting to thicken. Shrimp stock can be made by boiling some shrimp and retaining the liquid leftover or some spectiality shops can carry it. Old Bay is easy to find in any grocery store- I think. I live in Maryland- home of crabs so it is everywhere here!