tag:blogger.com,1999:blog-18071407.post1078492785876361514..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Radish-leaf pesto pizzaKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-18071407.post-31550726812830046442010-06-14T05:48:11.818+02:002010-06-14T05:48:11.818+02:00Hi Eleanor, have you ever read my series on the Ca...Hi Eleanor, have you ever read my series on the Cantal cheese-making process? Cantal is one of the best and oldest French cheeses. It's also a beautiful area, green and hilly.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11414875103993939792010-06-13T19:05:02.145+02:002010-06-13T19:05:02.145+02:00Thanks SO much for solving the radish leaf mystery...Thanks SO much for solving the radish leaf mystery. Americans a bit shy about trying. Not me. I've done the soup/stew thing, but usually when radishes are at best, it's not stew season! Chard should be great! Lots of heirloom chard, if you want to call it that, in our marches now. And again, thanks for celebrating Cantal (I reviewed some past stuff).Eleanor Millerhttps://www.blogger.com/profile/08376268455318019329noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-31482188441870836992010-06-13T16:49:00.543+02:002010-06-13T16:49:00.543+02:00Ellen, I love turnip greens but I never see them h...Ellen, I love turnip greens but I never see them here. I mentioned eating turnip and beet greens to an 80-yr.-old friend here, but she looked very skeptical.<br /><br />I think you can make pestos with all kinds of greens. I guess I should try it with tender chard leaves when we get some in a few weeks.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-48050844256610501972010-06-13T10:03:23.387+02:002010-06-13T10:03:23.387+02:00Speaking of pestos, roquette also make a wonderful...Speaking of pestos, roquette also make a wonderful pesto.<br />And speaking of greens, we've been getting lots of turnips from our AMAP (for you non-French residents, that's an association to buy fresh produce directly from the a local farmer) and I've been making "velouté de fanes de navets", which is good. We've also been getting lots of chard, but you're an expert with whard, so I've been getting my recipes from you.Ellen Lebellehttps://www.blogger.com/profile/01929639076042070115noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-3977922689785980812010-06-12T18:27:10.347+02:002010-06-12T18:27:10.347+02:00I'm not sure I've ever seen a radish leaf....I'm not sure I've ever seen a radish leaf. I'll have to pay more attention next time I'm in the market.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-52622200301315786412010-06-12T18:23:09.969+02:002010-06-12T18:23:09.969+02:00Looks scrumptious!Looks scrumptious!Cherylhttps://www.blogger.com/profile/15170098781777190491noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-37298136457875276332010-06-12T17:44:27.067+02:002010-06-12T17:44:27.067+02:00I was checking out "a taste of garlic" a...I was checking out "a taste of garlic" and realized that there are only 4 blogs from "le Centre" and I read you all (you, Walt, Jene and Susan/Simon). Nobody in La Nievre. I recommended your blog to Mireille http://avagabonde.blogspot.com/<br />She lives in Gorgia but is originally from France.Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-49862124503272861492010-06-12T17:18:17.724+02:002010-06-12T17:18:17.724+02:00On May 21, I checked out this blog where Ann poste...On May 21, I checked out this blog where Ann posted a "potage aux feuilles de radis" http://adventuresintoulouse.blogspot.com/<br />That pizza looks really delicious.<br />I always smile when you mention Mme Doudouille. Is it her real name? I know "douillette" means comfy in french.Nadegenoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-17741209424802839742010-06-12T14:38:43.332+02:002010-06-12T14:38:43.332+02:00This all looks great; the pesto and the pizza. I ...This all looks great; the pesto and the pizza. I make traditional pesto all the time, but have thrown out radish leaves when they come with the radishes. I'll have to change that. And by the way, there's a great way to serve radishes - braised with a butter/olive oil sauce over toasted bread rounds. Here's the recipe from the NY Times:<br />http://www.nytimes.com/2010/05/12/dining/12apperex.html?scp=3&sq=radish&st=cseBob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-68381291679536033102010-06-12T12:20:17.659+02:002010-06-12T12:20:17.659+02:00Hi Ken, I remember having some of that lovely pest...Hi Ken, I remember having some of that lovely pesto with pasta when we came to see you last year. It was delicious. Thanks for posting the recipe, I'm certainly going to try it. Martine<br />P.S. Word verfication is 'Caili' - sounds a bit like Callie, doesn't it?ladybirdhttps://www.blogger.com/profile/05690656561242165157noreply@blogger.com