{"id":151901,"date":"2018-03-29T00:00:00","date_gmt":"2018-03-29T00:00:00","guid":{"rendered":"https:\/\/gracious-khorana.45-76-20-142.plesk.page\/a-french-supper-pernod-saffron-bouillabaisse-fennel-soup-and-flourless-chocolate-cake\/"},"modified":"2023-09-29T08:05:48","modified_gmt":"2023-09-29T08:05:48","slug":"a-french-supper-pernod-saffron-bouillabaisse-fennel-soup-and-flourless-chocolate-cake","status":"publish","type":"post","link":"https:\/\/localmilkblog.com\/2018\/03\/a-french-supper-pernod-saffron-bouillabaisse-fennel-soup-and-flourless-chocolate-cake.html","title":{"rendered":"A French Supper: Pernod Classic Saffron Bouillabaisse, Fennel Soup, & Flourless Chocolate Cake"},"content":{"rendered":"
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Today I\u2019m cooking with one of my favorite spirits,\u00a0Pernod Classic.\u00a0I\u2019ve had a bottle in my cupboard for as long as I can remember, and it usually found its way into brothy concoctions of herbs, butter, and shellfish. I splash it in soups, whip it into my aioli, and sometimes even my whip cream.<\/p>\r\n

So, when they reached out and asked me to develop some recipes, I was very excited\u00a0to partner with them. This menu is the result: a creamy fennel & anise scented soup; a saffron,\u00a0Pernod Classic, and orange infused Bouillabaisse with garlicky saffron aioli (crusty bread required); and a decadent chocolate flourless cake with a Pernod Classic infused whipped cream.<\/p>\r\n

If you aren\u2019t familiar\u00a0Pernod Classic\u00a0is a versatile anise & fennel scented liqueur with hints of chamomile & honey that works in both cooking and cocktailing. It\u2019s made in France and conjures up images of both Moulin Rouge era bohemians drinking on Haussmannian rooftops, old men sipping it with a splash of water during the Provence summer surrounded by fields of lavender, and large pots of bouillabaisse simmering in the port town of Marseilles.<\/p>\r\n

It\u2019s a novel in a bottle, and if a cook is only as good as their ingredients (spoiler alert: they are), then this can take your recipes from ordinary to elegant, from everyday to transformative. I think one of the biggest guiding principles in how I develop and think about recipes is: do these flavors tell a story? Do they whisk me away? Is there something unexpected I can take away from eating this? And, of course, is it delicious?<\/p>\r\n

For a recipe to make it, it has to tick all those boxes. And these do. Mix up a cocktail with\u00a0Pernod Classic\u00a0(or enjoy it simply on ice with a splash of water), and you have an elegant evening at home from plate to pour that will whisk you away to France with each bite.<\/p>\r\n

I recommend taking care to source the absolute best seafood you can find for your Bouillabaisse\u2014it doesn\u2019t matter so much what seafood mix you use, but more that it\u2019s high quality. Firm white fish, crustaceans, and mollusks all do very well in it. For the soup, make sure it\u2019s very well blended, and for a more refined texture you can even strain it by pushing it through a fine sieve with the back of a ladle. Lastly, make sure you only lightly whip the cream for the dessert, it should be soft, not stiff.<\/p>\r\n<\/div>\r\n<\/div>\r\n

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