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> La Fee Verte dans la cuisine?, Absinthe in cooking -- Recipes wanted!
ellen
post Nov 3 2011, 01:00 AM
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I would like to hear people's favorite uses of Absinthe in cooking.

Here is my (current) fav:


Red Clam Sauce La Fee Verte

Few tablespoons olive oil
1/2 cup chopped onion
few garlic cloves, minced
few anchovies
few tablespoons chopped fresh basil
pinch flaked red pepper
pinch black pepper
1/2-1 cup chopped Italian tomatoes (depending on how much sauce you want to make)
1 tablespoon tomato paste
clam juice
clams (can use canned, or in the shell, or both)
1/2 cup fish stock or a dab of fish glace
splash red wine (Tuscan or Beaujolais)
dash balsamic vinegar
pinch salt
1 tablespoon butter
1 tablespoon of your favorite Absinthe (or to taste)

Brown onion in the oil, then add garlic, basil, anchovies, red pepper and black pepper. Saute for a minute, then add tomatos, clam broth, fish broth or glace, red wine, tomato paste and a dash of balsamic vinegar. Cook slowly until sauce begins to thicken. Add salt to taste.

Shortly before serving, add clams. If fresh clams are used, cover the pan and steam them open.

Before serving, stir in 1 tablespoon butter and the Absinthe.

If the sauce gets too thick while you are making the pasta, add a little of the pasta cooking water.

Serve with pasta of your choice. Grate cheese on top if you like.




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Kirk
post Nov 3 2011, 02:01 AM
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This is my recipe for what I call cymbala, it's basically a biscoti:
5 eggs
6 cups flour, more or less, usually more
2 cups sugar
1 cup nuts
1.5 sticks melted butter
6 tsp baking powder, or less, usually less
.5 cup absinthe
ground anise
mix all ingredients together and roll into a snake, form that into 4 rings or wreaths and bake on greased sheet til golden brown, (45 min) slice with a sharp serrated knife or saw after cool, I usually freeze a few whole and slice later. Sometimes I toast the slices, then it's biscotti and it keeps forever.



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pierreverte
post Nov 3 2011, 02:54 AM
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Steak or shrimp.
Simple pan fry with ground pepper, then flambée with a shot of absinthe.
(You need to heat the absinthe in a small metal pot, until it starts to vapor, then light it).
After trying several, the herb-bill of the Duplais Verte works best for me.
A solid base open to much personal variation.


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Jaded Prole
post Nov 3 2011, 12:40 PM
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Brussels Sprouts

1 third stick of butter
generous pinch (maybe half tbsp) tarragon
Granulated garlic or 1 large minced garlic clove.
Third of a cup absinthe
salt to taste.

Cook Brussels sprouts until mostly done in salted water. Drain most but not all of the water. Cut in the butter, add tarragon, garlic and absinthe. Cook until the absinthe is reduced and toss the sprouts around in the remaining sauce.


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A fine absinthe is the product of knowledge, craftsmanship, and talent. An exceptional absinthe is the product of those things plus obsession. Most absinthe is the product of marketing.
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sbmac
post Nov 3 2011, 03:53 PM
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All the crappy absinthe like Grande Absente, Pernod, etc… that friends bring to my house, is fine in vanilla milkshakes and cupcakes.
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Steve
post Nov 3 2011, 03:56 PM
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I have made Kirk's cymbala a couple of times, and it was excellent.
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Donnie Darko
post Nov 4 2011, 01:03 AM
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QUOTE(pierreverte @ Nov 2 2011, 10:54 PM) *

Steak or shrimp.
Simple pan fry with ground pepper, then flambée with a shot of absinthe.
(You need to heat the absinthe in a small metal pot, until it starts to vapor, then light it).
After trying several, the herb-bill of the Duplais Verte works best for me.
A solid base open to much personal variation.


The first legitimate lighting of absinthe on fire!
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pierreverte
post Nov 4 2011, 01:17 AM
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agreed…


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Artemis
post Nov 4 2011, 06:34 PM
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I drink it while heating a TV dinner in the microwave oven, or boiling a hot dog.


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Green Baron
post Nov 4 2011, 07:22 PM
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An excellent recipe Artemis. Since I have a mild culinary disability when it comes to any kind of serious cooking with heat, I've resorted to slowly adding ice water to my absinthe. Though Jarry would've taken a dim view of this approach, it works for me rather well.


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Artemis
post Nov 4 2011, 08:06 PM
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When it comes to clams, it's probably better to skip all those ingredients and just drink this instead.

Seriously, if I'm going to cook something that involves a bit of preparation, such as chopping ingredients, I do like to drink an absinthe while doing it. I never put it into anything I cook. I'm not fond of the flavor of anise, not even in absinthe - if there were no buzz, I wouldn't even drink that stuff (I can't say the same for nice malty beer).

I have to agree that those cookies Kirk makes are good, but they would be good without the anise.



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Provenance
post Nov 4 2011, 08:51 PM
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Clamsinthe. Made with rare aquatic AA strain, Clamsinthium Absinthium. None finer.


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thegreenimp
post Nov 5 2011, 06:57 AM
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QUOTE(Artemis @ Nov 4 2011, 01:34 PM) *

I drink it while heating a TV dinner in the microwave oven, or boiling a hot dog.


I just bring home a pizza.

I'll spend more time fixing the Imp's food than I do for myself.


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Jaded Prole
post Nov 5 2011, 10:27 AM
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I usually drink Absinthe while preparing and cooking meals as well.


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Patlow
post Nov 6 2011, 03:03 AM
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That sounds smart and fun.


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