Kris wrote:
> Good evening all,
>
> I want to make a recipe that calls for 1 TB of pernod.
>
> I am not buying a whole bottle of expensive liquor for THAT little!
> What else would be a sub for it? Sambuca (which I don'thave either)??

For that small amount you could probably get away with a bit of Ouzo or
Pastisse, but if you don't have Pernod or Sambuca you probably would not
have those either. You could try a small pinch of anise with brandy,
white rum or vodka.

On Apr 2, 7:00*pm, Dave Smith > wrote:
> Kris wrote:
> > Good evening all,
>
> > I want to make a recipe that calls for 1 TB of pernod.
>
> > I am not buying a whole bottle of expensive liquor for THAT little!
> > What else would be a sub for it? Sambuca (which I don'thave either)??
>
> For that small amount you could probably get away with a bit of Ouzo or
> Pastisse, but if you don't have Pernod or Sambuca you probably would not
> have those either. You could try a small pinch of anise with brandy,
> white rum or vodka.

I have anise seed. Do you think steeping vodka with some of that would
work?

Kris

On Apr 2, 4:06*pm, Kris > wrote:
> On Apr 2, 7:00*pm, Dave Smith > wrote:
>
> > Kris wrote:
> > > Good evening all,
>
> > > I want to make a recipe that calls for 1 TB of pernod.
>
> > > I am not buying a whole bottle of expensive liquor for THAT little!
> > > What else would be a sub for it? Sambuca (which I don'thave either)??
>
> > For that small amount you could probably get away with a bit of Ouzo or
> > Pastisse, but if you don't have Pernod or Sambuca you probably would not
> > have those either. You could try a small pinch of anise with brandy,
> > white rum or vodka.
>
> I have anise seed. Do you think steeping vodka with some of that would
> work?
>
> Kris

I think that might work okay...

On Thu, 2 Apr 2009 16:06:19 -0700 (PDT), Kris >
wrote:

>I have anise seed. Do you think steeping vodka with some of that would
>work?

They might be usable in six to eight weeks...but the Pernod is needed
soon!

Stop and think about it....how many recipes have you run across that
required Pernod? I probably would skip the recipe and go on to
something more palatable.

On Apr 2, 8:08*pm, Mr. Bill > wrote:
> On Thu, 2 Apr 2009 16:06:19 -0700 (PDT), Kris >
> wrote:
>
> >I have anise seed. Do you think steeping vodka with some of that would
> >work?
>
> They might be usable in six to eight weeks...but the Pernod is needed
> soon! * *
>
> Stop and think about it....how many recipes have you run across that
> required Pernod? * *I probably would skip the recipe and go on to
> something more palatable. *

But it looks so good I have to try! I may get Ouzo or call around to
find the airline sized bottle.

Last resort is steeping the vodka. I have both anise seed and star
anise - which do you think would work better?

Thanks again,
Kris

On Apr 3, 7:42*am, Kris > wrote:
> On Apr 2, 8:08*pm, Mr. Bill > wrote:
>
> > On Thu, 2 Apr 2009 16:06:19 -0700 (PDT), Kris >
> > wrote:
>
> > >I have anise seed. Do you think steeping vodka with some of that would
> > >work?
>
> > They might be usable in six to eight weeks...but the Pernod is needed
> > soon! * *
>
> > Stop and think about it....how many recipes have you run across that
> > required Pernod? * *I probably would skip the recipe and go on to
> > something more palatable. *
>
> But it looks so good I have to try! I may get Ouzo or call around to
> find the airline sized bottle.
>
> Last resort is steeping the vodka. I have both anise seed and star
> anise - which do you think would work better?
>
> Thanks again,
> Kris

They carry a wide assortment of airline sized bottles at my local Bev
Mo store. I get liquors there at Xmas time to make truffles. I think
Pernod would be the type of thing they would have.

Susan B.

On Fri, 3 Apr 2009 07:42:18 -0700 (PDT), Kris >
wrote:

>But it looks so good I have to try! I may get Ouzo or call around to
>find the airline sized bottle.

That will be easy to find!! Now, are you going to post the
recipe????

On Apr 3, 2:20*pm, Mr. Bill > wrote:
> On Fri, 3 Apr 2009 07:42:18 -0700 (PDT), Kris >
> wrote:
>
> >But it looks so good I have to try! I may get Ouzo or call around to
> >find the airline sized bottle.
>
> That will be easy to find!! * Now, are you going to post the
> recipe????

Oh, oh, sorry! I KNEW I should've just put this on earlier. Sorry for
the delay:

Bay Scallop Gratin (from Barefoot Contessa) - Makes 3 gratins


3 tablespoons unsalted butter, at room temperature
3 large garlic cloves, minced
1 medium shallots, minced
1 ounces thinly sliced prosciutto di Parma, minced
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoons freshly squeezed lemon juice
1 tablespoons Pernod
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons good olive oil
1/4 cup panko
3 tablespoons dry white wine
1 pound fresh bay scallops
Lemon, for finishing

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin
dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer
fitted with the paddle attachment (you can also use a hand mixer).
With the mixer on low speed, add the garlic, shallot, prosciutto,
parsley, lemon juice, Pernod, salt, and pepper and mix until combined.
With the mixer still on low, add the olive oil slowly as though making
mayonnaise, until combined. Fold the panko in with a rubber spatula
and set aside.

Preheat the broiler.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With
a small sharp knife, remove the white muscle and membrane from the
side of each scallop and discard. Pat the scallops dry with paper
towels and distribute them among the 3 dishes. Spoon the garlic butter
evenly over the top of the scallops. Bake for 10 to 12 minutes, until
the topping is golden and sizzling and the scallops are barely done.
If you want the top crustier, place the dishes under the broiler for 2
minutes, until browned. Finish with a squeeze of fresh lemon juice and
a sprinkling of chopped parsley and serve immediately with crusty
French bread.


Enjoy,
Kris

On Fri, 3 Apr 2009 13:00:45 -0700 (PDT), Kris >
wrote:

>Bay Scallop Gratin (from Barefoot Contessa)

That SAID it ALL!! Ina has taught me more than any chef. Actually, I
have made some of her recipes that come out better than the TV show,
Back to Basics. I love that cookbook!