How do you select the right apertif for a tart meal?
Aperitifs come in many forms and flavors, but the idea is that they should lean toward the bitter side to stimulate the appetite. A sauvignon blanc, with its dry, sometimes citric taste would be a perfect match for most tart meals.
This piquant, versatile alternative to the typical seafood cocktail sauce is especially suited for chilled oysters or clams on the half shell.
To make about ½ cup, combine 1 tbsp coarsely ground white or black peppercorns, ½ cup white or red wine vinegar, 2 tbsp finely chopped shallots or sweet onions. Salt to taste. Chill before serving.
(pronounced /su ˈvid/) is French for "under vacuum." Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point. The sous vide bag works as a hermetic seal, keeping in both juices and aroma. "When you cook at home, you have a lot of flavor in your apartment," says one sous vide expert. "And when you cook sous vide, all that flavor is inside the bag."