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Cuisine au Pernod

July 31, 2011
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Something I can highly recommend is to use Pernod in cooking. It adds a sweet anise flavour to your food and goes perfect together with seafood!

I had a fantastic pasta at a restaurant in New York last month with Pernod scented mussels, garlic and chili which probably was the best pasta I’ve had in a long time. The hot chili along with the sweetness of the Pernod was such a great combination!

Tonight I decided to make it for dinner, but with my own little twist:

Linguini with seared scallops, caramelized onions, chili and Pernod

Here’s the recipe for the sauce:

Fry som thin red onion rings with salted butter in a pan. When they’re nice and brown, add some castor sugar and let it caramelize. Chop some fresh chili and add with the onion.

Pour quite a lot of Pernod in the pan and let it all simmer for a few minutes. Add some nice chicken stock and a little bit of cream and finally some sea salt and crushed black pepper.

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