Fred's kitchen notes

Wee update. I forgot to tell about our Christmas eve at Manolis and Benedicte’s place in Cambridge.

Very pleaseant evening. Good food, good drinks, our share of emotions and excellent company.

We had a set of starters composed of salmon and cheese tartines, champagne with a great secret ingredient (I’ll tell you later), raw veggies with a great hot anchovie sauce (excellent if you like them hairy fishes), prawns and, finally, oysters with panic. All followed by a nice chicken dish with some tasty red wine.

Now, two notes:

- Oysters with panic:  NEVER EVER EVER open oysters with the wrong tools. A filet knife is not the best idea. Unless you want to carve yourself a pair of stigmatae. Wasn’t that painful Manolis? Additionally, do not try to open them from the “wide” part of the shell. Form the back, that were the “entry point” is.

- The champagne’s secret additive: this was brought from France by Benedicte and is littrally translated as “truffle aperitif“. It’s indeed a truffle liqueur that you add in your champagne. Fantrufflestastic!!!! Even on its own. I hope to find a bottle of this somewhere soon.

Anyway, that’s all for now.

See ya!

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