Comments on: Sauce Vierge http://www.milescollins.com/wordpress/sauce-vierge Cooking - Photography & More Fri, 29 Aug 2008 08:05:22 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/sauce-vierge#comment-2684 Thu, 10 Apr 2008 07:10:49 +0000 http://www.milescollins.com/wordpress/sauce-vierge#comment-2684 Dave, You don't need to talk to me about those elusive trout-I've had my fair share of blank days :) I didn't realise New Jersey had such surrounding areas, I naturally presumed it would be heavily industrialised. I look forward to hearing about it. Dave,
You don’t need to talk to me about those elusive trout-I’ve had my fair share of blank days :)
I didn’t realise New Jersey had such surrounding areas, I naturally presumed it would be heavily industrialised. I look forward to hearing about it.

]]> by: Dave http://www.milescollins.com/wordpress/sauce-vierge#comment-2664 Wed, 09 Apr 2008 23:49:36 +0000 http://www.milescollins.com/wordpress/sauce-vierge#comment-2664 Still no trout - off to northern New Jersey tomorrow. Some beautiful streams up there, places I fished as a kid. I have a few questions to ask you about sauces - but I a have had more than a few and don't want to start rambling on. Still no trout - off to northern New Jersey tomorrow. Some beautiful streams up there, places I fished as a kid. I have a few questions to ask you about sauces - but I a have had more than a few and don’t want to start rambling on.

]]> by: miles http://www.milescollins.com/wordpress/sauce-vierge#comment-2652 Wed, 09 Apr 2008 07:29:53 +0000 http://www.milescollins.com/wordpress/sauce-vierge#comment-2652 Dave, All kinds of variations exist but the classic foundation sauce is as above. Some add chopped shallots, even balsamic vinegar. Your recipe with capers for a grilled trout sounds great. Thanks for your kind comment, that said I shall be posting photographs from my early chef career over the coming months, I'm not sure what Pavlov would have made of those :)  Glad to hear you are fishing-"tight lines" as we say over here! Miles Dave,
All kinds of variations exist but the classic foundation sauce is as above. Some add chopped shallots, even balsamic vinegar. Your recipe with capers for a grilled trout sounds great. Thanks for your kind comment, that said I shall be posting photographs from my early chef career over the coming months, I’m not sure what Pavlov would have made of those :)   Glad to hear you are fishing-”tight lines” as we say over here!
Miles

]]> by: Dave http://www.milescollins.com/wordpress/sauce-vierge#comment-2650 Wed, 09 Apr 2008 04:03:05 +0000 http://www.milescollins.com/wordpress/sauce-vierge#comment-2650 By the way, your photography is spectacular. Pavlov's blog. By the way, your photography is spectacular. Pavlov’s blog.

]]> by: Dave http://www.milescollins.com/wordpress/sauce-vierge#comment-2649 Wed, 09 Apr 2008 03:25:54 +0000 http://www.milescollins.com/wordpress/sauce-vierge#comment-2649 Hmmm, not the Vierge I was taught, but very close. I always make this after the first successful day of trout season. (Lets not talk about Sunday's opener) Basically, your recipe with capers and chives added, served on top of trout fillet, a potato - leek gratin, a nice crusty loaf and bright crisp Sauvignon Blanc. For me it is the official beginning of spring. I'm going fishing again tomorrow, so even though it was 60+ deg F (16 C) today it's not Spring until I bring home some trout! might be a long winter . . . Hmmm, not the Vierge I was taught, but very close. I always make this after the first successful day of trout season. (Lets not talk about Sunday’s opener) Basically, your recipe with capers and chives added, served on top of trout fillet, a potato - leek gratin, a nice crusty loaf and bright crisp Sauvignon Blanc. For me it is the official beginning of spring. I’m going fishing again tomorrow, so even though it was 60+ deg F (16 C) today it’s not Spring until I bring home some trout! might be a long winter . . .

]]> by: miles http://www.milescollins.com/wordpress/sauce-vierge#comment-2646 Tue, 08 Apr 2008 21:34:13 +0000 http://www.milescollins.com/wordpress/sauce-vierge#comment-2646 Elsie, It's really easy, just don't get the oil too hot. You can use it in place of vinaigrette or stick some fresh mint in it and mix it through some freshly boiled new potatoes-pucker as Jamie would say! Miles Elsie,
It’s really easy, just don’t get the oil too hot. You can use it in place of vinaigrette or stick some fresh mint in it and mix it through some freshly boiled new potatoes-pucker as Jamie would say!
Miles

]]> by: Elsie Nean http://www.milescollins.com/wordpress/sauce-vierge#comment-2644 Tue, 08 Apr 2008 19:07:05 +0000 http://www.milescollins.com/wordpress/sauce-vierge#comment-2644 Miles Looks good enough to eat :) I shall try it over grilled fish, thank you. Elsie Miles
Looks good enough to eat :)
I shall try it over grilled fish, thank you.
Elsie

]]> by: miles http://www.milescollins.com/wordpress/sauce-vierge#comment-2635 Tue, 08 Apr 2008 15:03:56 +0000 http://www.milescollins.com/wordpress/sauce-vierge#comment-2635 Cid, Very good-but don't give up the day job :) Cid,
Very good-but don’t give up the day job :)

]]> by: Cid http://www.milescollins.com/wordpress/sauce-vierge#comment-2634 Tue, 08 Apr 2008 12:52:17 +0000 http://www.milescollins.com/wordpress/sauce-vierge#comment-2634 Miles, I'd say that was <i> vierging </i> on the sublime :) Cid Miles,

I’d say that was vierging on the sublime :)

Cid

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