Pernod Gets the Nod

So, this month I have dedicated to the spice star anise. First on my list dedicated to this amazing spice is Pernod (Aux Plantes D'Absinthe Superieure) pronounced pear'no. This exquisite liqueur is not only for drinking but can be combined with many dishes and recipes. 

What is Pernod you ask? Pernod is a brand named French liqueur often referred to as a pastis. So then what the hell is a pastis? Pastis is an anise flavored liqueur aperitif with a very very high alcohol content 40-45%. When absinthe was banned in France back in 1915 Pernod reformulated their drink to omit the banned wormwood component, focusing on a heavier anise flavoring. However, in 2007 absinthe became legal in many countries and the Pernod recipe changed once again to include wormwood but kept in place the heavier anise. 

The leading characteristics of Pernod is its licorice and herb flavors. It has relatives in Greece with ouzo, Italy with sambuca and Spain with ojen. Pernod is much lighter/airy and less thick and syrupy as its cousins. Another interesting characteristic of Pernod is its ability to louche or turn from a green to a cloudy milk color when cold water is added. 

Aside from drinking Pernod enhances vegetables dishes like braised fennel, celery or carrots, baked cabage or onions and sauces served over asparagus or broccoli. For a refreshing salad dressing add a tablespoon to some oil and vinegar. Or combine lime juice with sugar and Pernod and drizzle over fruit salad. Also, substitute it in recipes that call for wine like meat and poultry dishes. And one of my favorites is to add a splash of it over my vanilla ice-cream...yum. As to not overpower the dishes add Pernod at the end of cooking, since the alcohol can be quite strong. 

Star Anise - A Month of Celebration

I've officially labeled the month of April as "The Month of Star Anise". I figure trends need to start somewhere and why not here. So, in the following weeks I'll be posting recipes that include this illustrious spice from drinks to appetizers, hearty meals and yes my favorite - chocolates. By all means feel free to write in and include some of your favorite recipes and/or uses of star anise, after all it's not merely my month to celebrate but yours as well. 

Cheers, Aaron 

World of Warcrack!

It's been an eternity since my last blog and I really need to roll up my sleeves and get back to some good ol' writing and cooking. I blame most of it on an addiction to World of Warcraft, which by the way I have happily kicked. A friend of mine introduced me to the game some call the "World of War-Crack" because of its addictive properties. I started playing it back in March and it wasn't till last month that I decided to stop cold turkey and get a grip on REALITY. I'm feeling much better now thank you.

So, the days ahead are gonna be exciting. This is the time of year I scramble to find decent chocolates, spices and fruits for the piles of truffles that need to be made. Stay tuned and I'll keep you all posted on the happenings and goings on of the Xocoatl Express! 

The World is Our Oyster

"I will not eat oysters. I want my food dead- not sick, not wounded - dead."
- Woody Allen (1935 - )

I, on the other hand, will eat oysters! I will slurp them out of the shell, I will fry them, I will put spinach over them and grill them for Oysters Rockefeller, coat them in horseradish and cocktail sauce and place them on crackers, I will drop them in the bottom of a beer as sort of my own version of an Irish Car Bomb, however I will not snort them off the table like some cocaine addict (in fact I happen to witness this once from some drunk frat boys sitting next to me at Barnacle Bills. I kept thinking what if that thing got stuck in his sinuses....gross). 

Jonathan Swift once noted that it was a brave man that ate the first oyster, and I kinda agree. But I bet that man or woman didn't have one thing to help them along... a cold bottle of Clos Des Briors. It was only recently that I got turned onto this wonderful wine. And when paired with raw oysters....it really comes alive, no pun intended. The Clos des Briords is a more powerful wine than most of the Muscadets. It is very mineral and quite austere in its youth, rather than fruity and light, which when chilled really brings out the mineral and salt flavors in the oyster. I highly recommend this wine! 

Country: FRANCE
Region: LOIRE
Sub-Region: MUSCADET

As for the oyster, if you happen to live anywhere near Apalachicola, Florida or know of a market that sells oysters from this region, by ALL MEANS GET THEM! I've had oysters from all over the world and not one can compare to the Apalachicola oyster. They are at their best in the colder months. Try to pick the large ones that are clear/wet on the inside and not sick smelling. They should taste salty and slightly sweet. If you do get a hold of a bad one and have already sent it down the gullet, skip the wine and go straight for the hardest liquor you can find. I might suggest a few shots of tequila and a prayer. Cheers!