Last Saturday we held another successful tasting day, with Gary cooking up quick dishes using the More Than Gourmet stocks. His simple scallop dish was very popular but fortunately there were a few scallops left over which I had for my dinner! Doing exactly what I saw Gary do in the demo I fried some onions and mushrooms, then some baby scallops, added a few blobs of double cream and a tiny (1/4 tsp) amount of Glace de Fruits de Mer (a reduced classic seafood stock) and a bit of brandy. The Glace de Fruits de Mer adds a delicious fishy richness to the sauce. I had the scallops on toast!
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Wednesday, February 27, 2008
Stock Demonstration
Last Saturday we held another successful tasting day, with Gary cooking up quick dishes using the More Than Gourmet stocks. His simple scallop dish was very popular but fortunately there were a few scallops left over which I had for my dinner! Doing exactly what I saw Gary do in the demo I fried some onions and mushrooms, then some baby scallops, added a few blobs of double cream and a tiny (1/4 tsp) amount of Glace de Fruits de Mer (a reduced classic seafood stock) and a bit of brandy. The Glace de Fruits de Mer adds a delicious fishy richness to the sauce. I had the scallops on toast!
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