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.
Nick
ReplyDeletegood 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.
ReplyDeleteChrist, 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.