http://www.amyglaze.com/little_red_pois_1/?utm_source=rss&utm_medium=rss&utm_campaign=little_red_pois_1 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Tue, 03 Apr 2012 02:38:28 +0000 hourly 1 https://wordpress.org/?v=6.7.2 http://www.amyglaze.com/little_red_pois_1/#comment-7507 Thu, 09 Aug 2007 12:44:37 +0000 http://www.mrsglaze.com/2006/04/02/little_red_pois_1/#comment-7507 This meal looks delicious… how can I find the recipes for the red mullet with scalloped potato crust, the orange sauce, and the broccoli flans?
thanks!

]]> http://www.amyglaze.com/little_red_pois_1/#comment-7506 Tue, 04 Apr 2006 05:56:54 +0000 http://www.mrsglaze.com/2006/04/02/little_red_pois_1/#comment-7506 Cool. I remember I ate once the red mullet in Paul Bocuse cooked in similar style, though with a heavier reduction. Do they available all year long or there’s a in season for it?

]]> http://www.amyglaze.com/little_red_pois_1/#comment-7505 Mon, 03 Apr 2006 22:43:16 +0000 http://www.mrsglaze.com/2006/04/02/little_red_pois_1/#comment-7505 I just found your blog by clicking on the link at blog top sites. Love your pictures and interesting reports about Le Cordon bleu. I’ll sure come back!

]]> http://www.amyglaze.com/little_red_pois_1/#comment-7504 Mon, 03 Apr 2006 13:27:33 +0000 http://www.mrsglaze.com/2006/04/02/little_red_pois_1/#comment-7504 Bonjour Jeorg!
The gingerbread did not have licorice in it and I wonder if it would be overpowered by the cinnamon and nutmeg. What did you think of the one you had in Dijon?
I think it’s one of those spices that is best when paired with one or two other subtle flavors not a whole bunch of strong ones.
I did have a licorice flan the other day that was delicious. Just plain milk with licorice spice and a little caramel. It was pretty too because the opaque white milk custard was flecked with little dots of vanilla and licorice.
I do like licorice, but typically the candy kind that comes in long twisted black ropes 😉
Bisous,
M.G.

]]> http://www.amyglaze.com/little_red_pois_1/#comment-7503 Mon, 03 Apr 2006 12:52:17 +0000 http://www.mrsglaze.com/2006/04/02/little_red_pois_1/#comment-7503 HI Gillian! The sauce reduction is really easy but requires a few pots.
Sauce:
Take one shallot and mince. Add 100ml white wine and reduce to 2 Tablespoons over low heat. Reduce juice of two oranges to a syrup over low heat. Mix the two reductions together and whisk in 100g of butter little by little to make a beurre blanc sauce (that’s a lot of butter!!!!). Let simmer for 2 min. to complete emulsion and strain out shallots. You can add brunoised carrots and orange peel that have been precooked too.

]]> http://www.amyglaze.com/little_red_pois_1/#comment-7502 Mon, 03 Apr 2006 10:38:28 +0000 http://www.mrsglaze.com/2006/04/02/little_red_pois_1/#comment-7502 did the gingerbread have licorice in it? in dijon they put that in. i never understand theneed to use licorice as a spice. t’s mom just gave us some plum preserves with licorice in it to spice it up. it is quite nasty. not a licorice girl at all…

]]> http://www.amyglaze.com/little_red_pois_1/#comment-7501 Mon, 03 Apr 2006 06:47:02 +0000 http://www.mrsglaze.com/2006/04/02/little_red_pois_1/#comment-7501 Was the orange juice reduction sauce quite simple? I can’t see myself making something as beautiful as this rouget, but I would love a nice orange sauce to pour over cod or salmon some day!

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