tag:blogger.com,1999:blog-18071407.post5258410368025798774..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Toutché salé, or quiche with a bread crustKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-18071407.post-88115255875888359812012-11-07T12:19:23.226+01:002012-11-07T12:19:23.226+01:00Looks heavenly and perfect for a cold day. I will ...Looks heavenly and perfect for a cold day. I will definitely be trying this out. Merci!Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-73945665315864038102012-11-06T22:20:28.837+01:002012-11-06T22:20:28.837+01:00Ken, as usual, you’re so right! LOL
Bonjour Cousi...Ken, as usual, you’re so right! LOL<br /><br />Bonjour Cousine,<br /><br />If my memory serves me well, I used to go years ago to La Bergerie when it was located on Wilson Blvd. in Arlington, before it moved to Alexandria. I probably went once to that new location. French restaurants are very expensive, but even at a reduced price of $130 per person it is a little too much [since I don’t really like the bubbly]. To celebrate, I’m going to have lunch Thursday at Mon ami Gabi in Bethesda with friends. It will certainly be as good and , no doubt, much cheaper!<br />chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22331778551553056132012-11-06T16:49:16.422+01:002012-11-06T16:49:16.422+01:00The toutché dough might look like pizza crust, but...The toutché dough might look like pizza crust, but remember that it has not only egg but milk and cream in it too. It's not the same thing at all, though a crust made of bread dough with, say, olive oil in it would be good too... just different.<br /><br />It is true however that French food is just another version of Italian or American food, n'est-ce pas?Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-58527226460638493882012-11-06T16:30:21.692+01:002012-11-06T16:30:21.692+01:00Bonjour Cousin
Speaking of food. I was reading th...Bonjour Cousin<br /><br />Speaking of food. I was reading that La Bergerie had planned a special dining event for tonight with a menu that would have cost $195 per person. However Sandy put a dent in that event - instead of serving Krug ( their warehouse is underwater in NJ) the owners will serve la Veuve instead and they have brought it down to $130. <br />Just wondering who have reserved ! Les Bleus ou les Rouges LOL!!!!!The Beaverhttps://www.blogger.com/profile/11457136925020206640noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-8420388627794762782012-11-06T15:31:16.921+01:002012-11-06T15:31:16.921+01:00CHM... The Staff always feels hungry after reading...<b>CHM...</b> The Staff always feels hungry after reading Ken's recipe entries.<br /><b>Ken...</b> I've watched the Staff using that breadmaker thingy... he puts 50ml of oil in instead of butter... when he's making bread he uses the 30% walnut oil from the Vigean oilery. Ron Ronhttps://www.blogger.com/profile/17707306212013998196noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-49666913399100389312012-11-06T15:26:34.951+01:002012-11-06T15:26:34.951+01:00I thought just the same as Tim...deep dish pizza. ...I thought just the same as Tim...deep dish pizza. Looks mighty delish! Memhttps://www.blogger.com/profile/03091897281856323788noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-64885572211031946852012-11-06T14:40:14.814+01:002012-11-06T14:40:14.814+01:00I've been putting some corn meal in my pizza d...I've been putting some corn meal in my pizza dough also. I make it in my bread machine and freeze a couple of doughs for later. <br /><br />I bet your touché salé was tasty!<br /><br />I've already voted. I hope we know the winner by my bedtime- I think Ohio will tell the tale this year. Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-5122017755132170832012-11-06T13:28:49.782+01:002012-11-06T13:28:49.782+01:00Thinking about it, would you say it's a pizza ...Thinking about it, would you say it's a pizza à la Lorraine? Since the crust [dough] looks very much like that of a thick American pizza.<br /><br />Could use a filling of choucroute and slices of Morteau sausage. Will look like a pepperoni pizza! Joining three French provinces together: Alsace, Lorraine and Franche-Comté. Some sort of a Federal Pizza!chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-17692182047447060322012-11-06T13:12:01.001+01:002012-11-06T13:12:01.001+01:00Well, now, that looks mighty interesting. There ar...Well, now, that looks mighty interesting. There are so many interesting French dishes out there :)Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-32997628869740327402012-11-06T11:30:53.047+01:002012-11-06T11:30:53.047+01:00It looks mighty appetizing!
I should wait after ...It looks mighty appetizing! <br /><br />I should wait after lunch to read your blog. Now I'm starved! chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-16126936251266128352012-11-06T11:28:41.661+01:002012-11-06T11:28:41.661+01:00Interesting recipe, I have bookmarked this one as ...Interesting recipe, I have bookmarked this one as well as the toutché sucré from last week. All I have to do now is get my act together and spend a bit more time in the kitchen. With all this rain I have spent more time at the computer as it is the warmest room in the house!! Keep well you 2 DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-5421206425241555942012-11-06T09:03:08.181+01:002012-11-06T09:03:08.181+01:00Well, olive oil changes the taste completely, and ...Well, olive oil changes the taste completely, and I wonder if you put as much olive oil in pizza dough as you put butter in this dough. Any bread or pizza dough would work, actually.<br /><br />I didn't say so in the post, but I substituted corn meal for about a third of the flour in my version. I like corn meal. <br /><br />Most of the recipes for <i>toutché</i> dough that I've found call for making it in an <i>MAP</i> (<i>machine à pain</i>).Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-8976552616922688702012-11-06T08:27:26.690+01:002012-11-06T08:27:26.690+01:00My first thought, looking at the lead picture was ...My first thought, looking at the lead picture was how much the edge crust looked like deep pan pizza.<br /><br />Minus the egg, Ken, that is almost the same recipe that I use for pizza base... I substitute olive oil for the butter. <br /><br />I think I'll try this dough in the breadmaker... or dough machine as I call it now... I've done brioche dough in it very successfully... so I've no worries adding eggs in the machine.Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.com