Comments on: Simple to Spectacular — Parmesan-crusted Halibut with Sauce Marseillaise and Clams http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/?utm_source=rss&utm_medium=rss&utm_campaign=simple-to-spectacular-%25e2%2580%2594-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams Wine, Food, Living — Oregon Style Mon, 14 May 2012 08:13:52 +0000 hourly 1 http://wordpress.org/?v=3.1.4 By: Charles http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/comment-page-1/#comment-186 Charles Thu, 24 Dec 2009 16:06:07 +0000 http://thetasteoforegon.com/?p=1862#comment-186 I would love to cook for you and Pam anytime. I ordered your book the day it was released and just began serious reading this week. Hope to finish by Jan. 1. I would love to cook for you and Pam anytime. I ordered your book the day it was released and just began serious reading this week. Hope to finish by Jan. 1.

]]> By: John Coats http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/comment-page-1/#comment-185 John Coats Thu, 24 Dec 2009 15:37:09 +0000 http://thetasteoforegon.com/?p=1862#comment-185 What impressed me first about tasteoforegon is the seeming endless delectable temptations, several of which my wife intends to try over the holidays--beginning, I hope, with the Parmesan-crusted Halibut with Sauce Marseillaise and Clams. Then, after browsing for a bit, I realized that what I'd been taken with, in no small part, was the art, the loveliness--to the eye--of the food on the plate. Not that this is my first acquaintance with presentation--there've been times that it seemed almost criminal to disturb the beauty of the dish in front of me (though I managed). But it is too easy to forget that even a tuna sandwich, or the leftover chicken I heat up for my lunch on a given weekday can be made into something much more. Thanks, Charles, for all if it. That aside, if we ever get rich, will you be our chef? What impressed me first about tasteoforegon is the seeming endless delectable temptations, several of which my wife intends to try over the holidays–beginning, I hope, with the Parmesan-crusted Halibut with Sauce Marseillaise and Clams. Then, after browsing for a bit, I realized that what I’d been taken with, in no small part, was the art, the loveliness–to the eye–of the food on the plate. Not that this is my first acquaintance with presentation–there’ve been times that it seemed almost criminal to disturb the beauty of the dish in front of me (though I managed). But it is too easy to forget that even a tuna sandwich, or the leftover chicken I heat up for my lunch on a given weekday can be made into something much more. Thanks, Charles, for all if it.

That aside, if we ever get rich, will you be our chef?

]]> By: vpanichkul http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/comment-page-1/#comment-184 vpanichkul Sun, 29 Nov 2009 05:23:14 +0000 http://thetasteoforegon.com/?p=1862#comment-184 Absolument! Absolument!

]]> By: tasteofbeirut http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/comment-page-1/#comment-183 tasteofbeirut Sat, 28 Nov 2009 22:31:02 +0000 http://thetasteoforegon.com/?p=1862#comment-183 I love it! the photo is spectacular and I kind of want to devour that dish! I can't believe people can say what does and does not go with fish. ? Says who? Don't these people travel? besides like the French say "les gouts et les couelurs ne se discutent pas" (you don't argue with people's taste!) I love it! the photo is spectacular and I kind of want to devour that dish! I can’t believe people can say what does and does not go with fish. ? Says who? Don’t these people travel? besides like the French say “les gouts et les couelurs ne se discutent pas” (you don’t argue with people’s taste!)

]]> By: Charles http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/comment-page-1/#comment-182 Charles Wed, 25 Nov 2009 11:47:24 +0000 http://thetasteoforegon.com/?p=1862#comment-182 Jennifer, thanks - that means a lot coming from you. Love your site. Jennifer, thanks – that means a lot coming from you. Love your site.

]]> By: Jennifer http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/comment-page-1/#comment-181 Jennifer Mon, 23 Nov 2009 18:19:48 +0000 http://thetasteoforegon.com/?p=1862#comment-181 Charles, This dish looks truly amazing. Beautiful photo! Thanks for the mention! Charles, This dish looks truly amazing. Beautiful photo! Thanks for the mention!

]]> By: ATigerintheKitchen http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/comment-page-1/#comment-180 ATigerintheKitchen Sun, 22 Nov 2009 23:25:09 +0000 http://thetasteoforegon.com/?p=1862#comment-180 My word... this picture and post made me so hungry! I have a basic Chinese soup on the stove right now but I'm half thinking of tossing it out and making this instead. Sigh... My word… this picture and post made me so hungry! I have a basic Chinese soup on the stove right now but I’m half thinking of tossing it out and making this instead. Sigh…

]]> By: charlesprice http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/comment-page-1/#comment-179 charlesprice Sun, 22 Nov 2009 16:23:56 +0000 http://thetasteoforegon.com/?p=1862#comment-179 Thank you Marlene, the sauce without the anchovies would be great over pasta and completely vegetarian. I know Bill loves black olives. Thank you Marlene, the sauce without the anchovies would be great over pasta and completely vegetarian. I know Bill loves black olives.

]]> By: Marlene http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/comment-page-1/#comment-178 Marlene Sun, 22 Nov 2009 13:56:36 +0000 http://thetasteoforegon.com/?p=1862#comment-178 All I can say is......WOW Marlene All I can say is……WOW

Marlene

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