As I type I'm brining the shrimp for an improvised pasta recipe, kind of bringing together all the recipes I've done so far.
The similarities today: still using crème fraîche and white wine. Also flambéeing with a mixture (!) of Pernod, Ricard and Ouzo. Shallots and garlic and Italian parsley. Basil will be there. Mushrooms.
Differences: cubed pancetta and broccoli. Pecorino Romano blend (with Parmigiano Reggiano and Asiago). And the crowning glory: Gorgonzola.
Viva Gorgonzola! I used to hate blue cheese but now I'm kind of getting into it.
Updates with pics at eleven.
2 comments:
Nick
good god pls don't mix all those liqueurs.
Try Henri Bardouin Pastis. It is the Grand Cru of all Pastis. You will love it I hope.
http://www.distilleries-provence.com/
Nah, it's just that I literally had a tablespoon or two of each remaining in each bottle . . . it was actually Berger, Pernod and Ouzo. Then I put a couple of tablespoons of water in each bottle to wash them out and added them to the wine reduction.
Christ, with the Gorgonzola cream sauce, I think I have a major winner.
But absolutely, I love my anisette, no matter what form it takes. I'll definitely note that down. Hope it's available in the local SAQ.
Oh, forgot to say: I'm using flash-frozen shrimp, probably 20-25s, which cost $25 for a five-pound bag at Kim Phat. Metro is selling the same thing (basically) for $10.99 a pound!
Yay, enough shrimp to last at least ten more dinners.
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