tag:blogger.com,1999:blog-18071407.post4223187088963161264..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: BlettesKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-18071407.post-65041815477729077332014-09-04T01:37:58.060+02:002014-09-04T01:37:58.060+02:00I definitely like cooked chard better than cooked ...I definitely like cooked chard better than cooked spinach. I prefer spinach raw... in salads.Ginnyhttps://www.blogger.com/profile/04494717807563190298noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-50580462647808615932014-08-31T21:38:27.672+02:002014-08-31T21:38:27.672+02:00Il vous faut un arrosoir en zinc. C'est très b...Il vous faut un arrosoir en zinc. C'est très beau sur les photos :-). On en trouve parfois dans les vides-greniers.Olivier Bailleuxhttps://www.blogger.com/profile/13892201578871115809noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-83972626554801808942014-08-31T21:26:38.825+02:002014-08-31T21:26:38.825+02:00All that sounds really good too.All that sounds really good too.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-13353689189003230742014-08-31T21:25:47.739+02:002014-08-31T21:25:47.739+02:00I don't know if it's boiling the eggs for ...I don't know if it's boiling the eggs for too long or at too high a temperature that causes the unappetizing ring around the yolk. It's probably both -- overcooking the yolks either way. The method I've been using lately has been working for me.<br /><br />I think hard-boiled eggs go really well with spinach or chard. I've been enjoying that combination for 40 years at least. I think I learned it in France.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-23985051182195645492014-08-31T21:07:02.006+02:002014-08-31T21:07:02.006+02:00Your way of hard boiling eggs is new to me -- will...Your way of hard boiling eggs is new to me -- will try it as they look so much 'fresher' [no ring] than traditionally hard boiled ones.Niall & Antoinettehttps://www.blogger.com/profile/12699304108340257145noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11963787337453218232014-08-31T21:06:51.769+02:002014-08-31T21:06:51.769+02:00Hi Judy,
Here is what I found to add to what Ken ...Hi Judy,<br /><br />Here is what I found to add to what Ken said.<br /><br />It seems that <i>blettes</i> and <i>bette à cardes</i> are the same thing. I have no idea why there is an L in one and not the other. There are other names too. Here is a link in French explaining what they are.<br />http://fr.wikipedia.org/wiki/Blette_(plante)<br /><br />P.S. CNRTL says that <i>blette</i> is the common or popular name of <i>bette à carde</i>.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-33426254748125478222014-08-31T20:56:00.699+02:002014-08-31T20:56:00.699+02:00Clean the greens and fry in olive oil with garlic,...Clean the greens and fry in olive oil with garlic, add a little little chicken broth and red pepper flakes<br />Use the stalks by breading them egg then in flavored crumbs. Fry in Olive oil. Chrishttps://www.blogger.com/profile/09758235776441757611noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-55798287698704299022014-08-31T20:37:21.867+02:002014-08-31T20:37:21.867+02:00I just found this on a Marmiton forum:
Distinctio...I just found this on a Marmiton forum:<br /><br />Distinction entre la poirée (ou bette) et la blette :<br />La poirée, c'est la Beta vulgaris (Beta dans le Capitulaire de Villis de Charlemagne)<br />La blette c'est l'Amaranthus blitum (Blida dans le Capitulaire de Villis de Charlemagne)<br />Par la suite les termes de "Bette" et "Blette ont été employés indifféremment. Les deux plantes ont de grandes similitudes.<br /><br />I don't know if this is true or not.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-34163645000345024932014-08-31T20:15:30.452+02:002014-08-31T20:15:30.452+02:00Judy, some sources say that bettes and blettes may...Judy, some sources say that bettes and blettes may be regional variations, but I've seen no evidence supporting that statement.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-658168663331532582014-08-31T18:20:53.570+02:002014-08-31T18:20:53.570+02:00That's how I cook my hard-boiled eggs, too... ...That's how I cook my hard-boiled eggs, too... though I let them sit for about 20 minutes. Looks like 10 does the trick. <br />As for the <i>blettes</i>, I saw them referred to somewhere online recently as <i>bettes</i>, and was going to ask you about that, but I do believe there has been discussion about this in your comments area in the past... <i>non</i>? And there's no real explanation for the slight difference in name in French?Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-40727078052042922992014-08-31T17:48:55.058+02:002014-08-31T17:48:55.058+02:00I think a white sauce or a béchamel would be good....I think a white sauce or a béchamel would be good.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-51450868864737529352014-08-31T14:12:09.110+02:002014-08-31T14:12:09.110+02:00Would the greens work in a white sauce? The chard ...Would the greens work in a white sauce? The chard is a full color sort of veggie, sepia does nothing for it.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-77424537855111503452014-08-31T09:06:40.098+02:002014-08-31T09:06:40.098+02:00I've started cooking eggs by putting them into...I've started cooking eggs by putting them into a pot of cold water and bringing them to a boil. Then I turn off the burner and just let the eggs sit in the hot water, covered, for about 10 minutes. The yolks are nice that way, without the greenish or black ring that they sometimes get.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-144534221569945012014-08-31T08:25:57.857+02:002014-08-31T08:25:57.857+02:00That looks good - and those egg yolks are so yello...That looks good - and those egg yolks are so yellow.Delicious!Sharonhttps://www.blogger.com/profile/11883413335429438040noreply@blogger.com