Puzelat & scallops

S

Sharon Bowman

Sharon Bowman
It is good to be back in Paris after nearly a week away. An important step, naturally, was reclaiming the kitchen.

Made a dish of scallops wrapped in bacon and seared, served atop choucroute with an aniseed-spiked beurre blanc. Turned out beautifully (I have to say it was inspired by a dish at the restaurant Louis Vins, Paris 5th, though roping the scallops together with a ring of bacon was my idea; not sure if it makes it "better," that said, though it does offer some crunch and smoky-salty diversity).

Opened a 2005 Clos du Tue-Boeuf "Brin de Chvre" which was absolutely gorgeous; pristine and cutting, with fascinating complexity and length. Still one of the best whites of the year.
 
originally posted by Sharon Bowman:
Puzelat & scallops2005 Clos du Tue-Boeuf "Brin de Chvre" Still one of the best whites of the year.
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Nice. Will there be a list on your blog?

Regardless, sounds like fun wine. I've had some versions of this wine that failed to be either pristine or cutting.
 
originally posted by Joe Dressner:
Rahsaan:

The other possibility was that they were pristine or cutting but not to your taste.

Interesting.
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Or that good bottles are really good and not-so-good bottles really aren't. Been known to happen.
 
originally posted by Sharon Bowman:
Puzelat & scallopsIt is good to be back in Paris after nearly a week away. An important step, naturally, was reclaiming the kitchen.

Made a dish of scallops wrapped in bacon and seared, served atop choucroute with an aniseed-spiked beurre blanc. Turned out beautifully (I have to say it was inspired by a dish at the restaurant Louis Vins, Paris 5th, though roping the scallops together with a ring of bacon was my idea; not sure if it makes it "better," that said, though it does offer some crunch and smoky-salty diversity).

Opened a 2005 Clos du Tue-Boeuf "Brin de Chvre" which was absolutely gorgeous; pristine and cutting, with fascinating complexity and length. Still one of the best whites of the year.
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Really sounds great, and I've only just eaten my Crispix.
 
originally posted by SFJoe:
AniseedIsn't there a dish like this with Pernod? I'm away from my Larousse.
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I'll look in mine. But it's from the 1930s.

originally posted by SFJoe:
Really sounds great, and I've only just eaten my Crispix.
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Merci, matre.

But: Crispix? All right - who's hacked SFJoe's account?
 
My 1938 Larousse Gastronomique only knows of "pastis" that it is a pastry from the Barn region. Who knew? And notes of aniseed that it is used "in confectionary, pastry and for distillation." Guess it wasn't popular in savory foods prior to some hipster date known only to SFJoe's missing tome.
 
On certain (rare) occasions for dinner I've had a bowl of raisin bran and milk, along with a glass of wine.
Hell, it filled a need and took thirty seconds to make

But Sharon, your dinner sounds much tastier.
 
originally posted by Sharon Bowman:
C'mon, I called you "matre" for free. (Donations welcome.)
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Don't think I didn't notice, nor should you think that I'm too proud to accept charity.
 
The search for "pernod scallops" gets 28,800 hits on google. I'm on to something, even without Larousse.
 
Yeah, yeah, but that's just bastardization, along the lines of every bistro in France serving, for reasons unknown, langoustines flambed with whisky!
 
originally posted by Sharon Bowman:
Yeah, yeah, but that's just bastardization, along the lines of every bistro in France serving, for reasons unknown, langoustines flambed with whisky!
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Tell them to cease and desist.
 
Jawohl!

Was in Bordeaux a few days ago and ate ginormous shrimp, grill-cooked; no need for flaming. But has anyone ever heard of them? "Camerons"?

With beurre blanc, natch.
 
originally posted by Sharon Bowman:
Jawohl!

Was in Bordeaux a few days ago and ate ginormous shrimp, grill-cooked; no need for flaming. But has anyone ever heard of them? "Camerons"?

With beurre blanc, natch.
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It is Spanish for shrimp.
 
originally posted by Marc D:
originally posted by Sharon Bowman:
Jawohl!

Was in Bordeaux a few days ago and ate ginormous shrimp, grill-cooked; no need for flaming. But has anyone ever heard of them? "Camerons"?

With beurre blanc, natch.
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It is Spanish for shrimp.
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Camarones, ain't it? Gamberons en Francais...
 
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