Comments on: Provençal Seafood Stew

By: Gillian

Gillian — Sun, 31 Jan 2010 22:24:06 +0000

Yes, Andy, Pierre was a master. And eating in is always a good move on Valentine’s Day. Which is still a couple weeks away, BTW. More time to menu-plan…

By: Andy

Andy — Tue, 26 Jan 2010 14:00:31 +0000

I have that cookbook and made that recipe once. Yes, it was easy and good. The late great Pierre had the best feel for seasoning of any chef writing cookbooks. The recipe is always on my shortlist of things I should make. Just remembered that this weekend is Valentine’s Day and hate to go out then. Maybe?

By: Robin

Robin — Fri, 22 Jan 2010 13:57:08 +0000

to Pam who loves ever pastis, campari, pernod, and the like (the more offputting the better)….. try Cynar….. which I believe is made from artichokes….. and I think you will revise that statement…. tastes like jaegermeister on crack….

By: Pamela Perry

Pamela Perry — Thu, 10 Dec 2009 17:35:26 +0000

I had Lisa’s version (sans a couple of missing ingredients, for which I forgave her since she made up for it by adding bacon) of this soup on Tuesday night at a certain birthday party. The only negative was that I didn’t have a second bowl.

By: Gillian

Gillian — Tue, 08 Dec 2009 23:09:12 +0000

Hi Evan: Yes, I’ve subjected many people to this soup. I believe you’re the only one who had a heinous allergic reaction, though. So glad I didn’t kill you. That would’ve really cast a pall on my love of this recipe. You could make it with just fish and skip the allergens.

By: Evan

Evan — Tue, 08 Dec 2009 20:37:46 +0000

I think I ate this ate your house a few years ago. Delicious! I remember the saffron, if I am remembering clearly, which is not a sure thing, the clarity of my memory being clouded by my emerging shellfish allergy. But enough of that! The recipe was delicious.

By: Gillian

Gillian — Mon, 07 Dec 2009 23:43:14 +0000

Yeah, French waiters can be tres snobby. Kind of makes me want to put ketchup on my escargot. I’m delighted to hear I’m drinking the low-brow liqueur. And actually, of all the American women I know, I nominate you most likely to be confused for a Parisian. You’re great with the accessories. Is that a symptom of excessive drinking? The first step is to admit you have a problem….

By: Pamela Perry

Pamela Perry — Sat, 05 Dec 2009 22:43:13 +0000

First off, I love Pernod, Ricard or any pastis for that matter. I also love Campari, bitters … the more off-putting the better. So to Hungry I say – trust Gill on this one.

Secondly, my favorite pastis moment happened in that little French restaurant in NW (on 14th maybe) … prior to ordering we asked the waiter (very French and probably for hire) what he thought of Ricard versus Pernod. Quintessentially French he gave a couple of throaty coughs (from smoking and general disdain for such ridiculous questions), squished his face as if someone had just lit a stink bomb under our table and said “RICARD, es for de riche, Pernod, pt, pt, pt, es for ze poor” You know that sound… pt, pt, pt … what it might sound like if one has eaten the letter ‘P’, found out there’s a reason the word poop begins and ends with it and then can’t spit it out fast enough … that night we drank Ricard. French shame, it’s the worst.

Thirdly, the French women and fashion thing. I too have been fascinated by it for a lifetime. It’s the appearance of carelessness to which they throw on a scarf with a vintage suit and the most sumptuous pair of leather boots with scuffs in just the right places. Maybe they’re just drunk?

I think I’ll try a little Pernod and a steaming bowl of fool-ya-baisse before I dress for the day. Thanks Gil!

By: Gillian

Gillian — Fri, 04 Dec 2009 00:53:08 +0000

Hi Hungry: Maybe you have a friend with a well-stocked liquor cabinet who would spot you a couple tablespoons of Pernod, so you can sample? I never have found a small bottle of Pernod. I always have to buy the big one, which lasts me years. It’s totally worth it. I’m thinking of using Pernod in a beef braise of some sort. It’s just such a unique flavor, and this is the only recipe I use that calls for it. I wonder if it might work in a boozy dessert of some sort, too? Hmmm. I’m inspired to find more uses for my big bottle of Pernod, besides posing for pictures in the dining room.

By: hungry dog

hungry dog — Thu, 03 Dec 2009 23:38:51 +0000

This does indeed sound fabulous. I need more convincing on the Pernod, though. I skipped it for another bouillebaisse recipe recently–couldn’t bring myself to drop the cash–and it tasted pretty good without it. I do trust you though. Perhaps it is worth the investment. And what is it about French women, they always look tres chic!