Pastis - what is it? How to order.
Apr 1st, 2006, 03:24 PM
#22
Any recipe you use with creme fraiche or another that calls for white wine. Use the Pastis instead or both as in this
Assuming you know to scrub them and remove thwe beards.
1 and half cups of white wine such as a sauvignon(I use whatever I have on hand as long as it is not sweet) 1/2 cup of pastis,
3 finely chopped shallots,
4 garlic cloves crushed,
2 tbl of olive oil
3 ripe tomatoes peeled, seeded and chopped. (here, out of season the tomatoes are a disgrace so I use the Italian canned.)
I also assume you know to discard the damaged and opened mussels. so now wine. pastis, shallots, garlic, olive oil, and tomatores in a saucepan large enough to hold the mussels later. Bring to a boil, reduce liquid in half add the mussels through in some coriander seeds, cover , cook for several minitures until the moules all open.
We prefer the simpler version of creme fraice, white wine, pernod and curry.
For Easter I will cook Gigot au Pastis
1 med leg of lamb,
5 cloves of garlic(or to your tASTE),
thyme, oregano and rosemary 1/2 pint of pastis.
Cut the garlic into sliversand with the leafs of the herbs , tuck into slits into the meat. If I'm cooking a bird like chicken, I tuck it under the skin, (as I may also put sliced mushrooms)
brush with your best olive oil and season with S & P. Roast in a medium oven. Mine would be 3:50after cooking , testing if you like it pink or or done to your taste, pour off the surplus fat, let it sit for awhile. 15 minuites? warm the pastis, set a light to it and pour over the meat. You can serve the juices in a bowl.
Assuming you know to scrub them and remove thwe beards.
1 and half cups of white wine such as a sauvignon(I use whatever I have on hand as long as it is not sweet) 1/2 cup of pastis,
3 finely chopped shallots,
4 garlic cloves crushed,
2 tbl of olive oil
3 ripe tomatoes peeled, seeded and chopped. (here, out of season the tomatoes are a disgrace so I use the Italian canned.)
I also assume you know to discard the damaged and opened mussels. so now wine. pastis, shallots, garlic, olive oil, and tomatores in a saucepan large enough to hold the mussels later. Bring to a boil, reduce liquid in half add the mussels through in some coriander seeds, cover , cook for several minitures until the moules all open.
We prefer the simpler version of creme fraice, white wine, pernod and curry.
For Easter I will cook Gigot au Pastis
1 med leg of lamb,
5 cloves of garlic(or to your tASTE),
thyme, oregano and rosemary 1/2 pint of pastis.
Cut the garlic into sliversand with the leafs of the herbs , tuck into slits into the meat. If I'm cooking a bird like chicken, I tuck it under the skin, (as I may also put sliced mushrooms)
brush with your best olive oil and season with S & P. Roast in a medium oven. Mine would be 3:50after cooking , testing if you like it pink or or done to your taste, pour off the surplus fat, let it sit for awhile. 15 minuites? warm the pastis, set a light to it and pour over the meat. You can serve the juices in a bowl.
Apr 1st, 2006, 04:17 PM
#25
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"I pay the amount required and give him a bottle as a tip."
balckduff, where do you live? If I gave my plumber a bottle of pastis as a tip, he'd probably throw it away!
I do like anise but I wish I could find a smaller bottle to try. My sister ordered a pastis in Paris (I was NOT with her) and they gave it to her without a pitcher of water. She said it was too strong. lol
balckduff, where do you live? If I gave my plumber a bottle of pastis as a tip, he'd probably throw it away!
I do like anise but I wish I could find a smaller bottle to try. My sister ordered a pastis in Paris (I was NOT with her) and they gave it to her without a pitcher of water. She said it was too strong. lol
Apr 1st, 2006, 10:52 PM
#27
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Robespierre
""Richard" is easier to find if you leave out the "h"."
I'm going to stop buying my booze across the border into Spain. I think that the Richard bottles must be knockoffs in Spain. It does gives a good discount for the bad name.
Blackduff
""Richard" is easier to find if you leave out the "h"."
I'm going to stop buying my booze across the border into Spain. I think that the Richard bottles must be knockoffs in Spain. It does gives a good discount for the bad name.
Blackduff
Apr 3rd, 2006, 07:14 AM
#28
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Apr 3rd, 2006, 10:38 AM
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For those interested in the history of absinthe, and to discover a current-day purveyor of the old-fashioned version of the drink, see:
March 13th 2006
The New Yorker: "Green Gold - The New Absinthe Craze" by Jack Turner.
It had me drinking Pernod nightly on my recent vacation!
March 13th 2006
The New Yorker: "Green Gold - The New Absinthe Craze" by Jack Turner.
It had me drinking Pernod nightly on my recent vacation!
Apr 3rd, 2006, 07:04 PM
#33
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A link to the book on Amazon:
http://www.amazon.com/gp/product/081...e&n=283155
I read the first chapter An Absinthe Murder. He describes making the drink by pouring some Absinthe in a glass and placing a wooden trowel with a sugar cube on it over the glass. Then pour water over the sugar cube into the glass. Interesting.
Absinthe spoons:
http://www.absintheoriginals.com/absinthe_spoons.html
http://www.amazon.com/gp/product/081...e&n=283155
I read the first chapter An Absinthe Murder. He describes making the drink by pouring some Absinthe in a glass and placing a wooden trowel with a sugar cube on it over the glass. Then pour water over the sugar cube into the glass. Interesting.
Absinthe spoons:
http://www.absintheoriginals.com/absinthe_spoons.html
Apr 18th, 2013, 01:37 PM
#37
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The taste of a simple Pastis brings back so many memories. A quick drink during the short walk from Paris-Nord to Paris-Est to catch the express to Nancy. An aperitif before Sunday lunch while picking my horses for the day's national races. A quiet time with my friend in my garden in Vincey. But always the memory of Louis and Captain Maurice on a Saturday morning in the Cafe Paris in Charmes. These two maquisards are the reason we enjoy the pleasures of France today. So on Saturday before lunch I will raise my glass of this wonderful drink and toast the history that is still today.
