tag:blogger.com,1999:blog-18071407.post565336812373147402..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: The Thanksgiving splurge: gigot d'agneauKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-18071407.post-72298772353389128642011-11-24T16:25:17.014+01:002011-11-24T16:25:17.014+01:00boneless lamb meat here in Michigan runs about 10 ...boneless lamb meat here in Michigan runs about 10 to 11 dollars a pound from our somewhat high end grocery store.<br /><br />my favorite way to prepare butternut squash is to cut into 3 to 4 inch cubes leaving the skin on, rub with olive oil, season with salt and pepper, and bake skin side down. sprinkle with good quality balsamic vinegar just prior to serving.<br /><br />craigUnknownhttps://www.blogger.com/profile/08385053628579030329noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-84448591886273257492011-11-24T00:18:21.850+01:002011-11-24T00:18:21.850+01:00Judy, I've got the same pre-diced butternut sq...Judy, I've got the same pre-diced butternut squash. I dump it in a bowl, then add a chopped fennel bulb, and a chopped red onion, toss with olive oil, salt and pepper then spread it out on a baking sheet and roast at high temp. until it's all a bit carmelized. So yummy, and so easy!<br /><br />Happy Thanksgiving everyone!<br /><br />Donna in SFAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-13461664411156572102011-11-23T07:18:49.576+01:002011-11-23T07:18:49.576+01:00Judy, for the butternut, I agree with either roast...Judy, for the butternut, I agree with either roasting or steaming it. I like to buy whole squashes, cut them in half, take out the seeds (saving some for planting next year), and put them cut side down on <i>papier de cuisson</i> on a <i>plaque</i> in the oven to roast them. They you can scoop out the pulp, mash or puree it, add some butter or cream or both and some spices (curry, nutmeg, cayenne, salt and pepper) and serve it with chicken or turkey or any meat. Steaming works the same, if you have squash that's already cut into cubes. And don't forget sweet potatoes, which you can do the same way, but roast them whole or cut them into pieces for steaming.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-89668294245460389152011-11-22T22:04:43.272+01:002011-11-22T22:04:43.272+01:00Yum, butternut squash... yes, you can steam it (st...Yum, butternut squash... yes, you can steam it (start testing after about 20 minutes, just poke a cube with a sharp implement and, if it slides in easily, it's done). Then mash it to a puree, and make ice cream or muffins or tea bread or a hundred other things, or just eat it!Pollygarterhttps://www.blogger.com/profile/10519711639714303756noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-35888603934236868932011-11-22T21:21:48.543+01:002011-11-22T21:21:48.543+01:00Yes Ken, Fresh... and it is currently on offer at ...Yes Ken, Fresh... and it is currently on offer at Leclerc [pub was in mailbox this AM] at 2,29€ the Kilo.<br />The recipe I use for Baked Beans is from Delia Smith's Frugal Food.Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-46675346152378407712011-11-22T20:49:46.072+01:002011-11-22T20:49:46.072+01:00Food porn? I guess many of your photos could be c...Food porn? I guess many of your photos could be classified as that if one interprets "porn" as excitable and highly desired, I guess I would add, largely unattainable!<br /><br />Each day I open your blog I wonder what new photos will be there to inspire my upcoming menus! Merci, Ken.<br /><br />Mary in OregonMaryhttps://www.blogger.com/profile/04911284607089608538noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2423850878961075992011-11-22T15:25:06.097+01:002011-11-22T15:25:06.097+01:00Beautiful lamb roast, I'm drooling! Love the n...Beautiful lamb roast, I'm drooling! Love the new sofa too.BettyAnnhttps://www.blogger.com/profile/04888034865376007425noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-78684845496506976262011-11-22T14:44:01.664+01:002011-11-22T14:44:01.664+01:00Lamb is really expensive in Alabama and it comes f...Lamb is really expensive in Alabama and it comes from New Zealand mostly- that's a big carbon footprint. Lewis loves lamb and yours looks good all rolled up like that. Enjoy!Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-67499049319229764752011-11-22T13:53:07.801+01:002011-11-22T13:53:07.801+01:00re butternut squash....i bought the already cut to...re butternut squash....i bought the already cut too at trader joes (saves my arthritic hands from all the hard cutting/peeling) I will drizzle with olive oil & roast on hi temp.....this particular batch I intend to mix with cheese tortellini and some arugula, add mexican crema & some grated parmesan (for a random fusion meal the nite before turkey)<br /><br />i like the french meat better toomelindahttps://www.blogger.com/profile/14337254308066184912noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-39258257591696037032011-11-22T12:59:12.930+01:002011-11-22T12:59:12.930+01:00I'm not a huge lamb fan, but that sure looks n...I'm not a huge lamb fan, but that sure looks nice :)) We're doing roast pork and ham this year, because I didn't want to take up room in the fridge with a big turkey (too much to buy for two big events this weekend).<br /><br />Butternut squash:what's your suggestion for how to cook it? I've bought some that's already cut into small cubes. Evelyn suggested roasting with olive oil and garlic. What about steaming? boiling? mashing after? I just don't know!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-86832154935336438972011-11-22T11:23:44.506+01:002011-11-22T11:23:44.506+01:00H.P., you are right. I've always had good luck...H.P., you are right. I've always had good luck with the butcher at Intermarché.<br /><br />Tim, I agree with you 1000% about editing comments. Blogger should implement that feature. I also agree about French meat quality as compared to what you get in the U.S. A lot of people like U.S. beef better, but I don't, overall. I like the leaner French beef... Was that fresh <i>poitrine de porc</i>?Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-24470744202493900262011-11-22T10:38:04.791+01:002011-11-22T10:38:04.791+01:00I meant to say... "Compared to the similar pr...I meant to say...<b><i> "Compared to the similar products in the UK!" </i></b>after ... <i>"when cooked is better."</i><br /><i>[Come on <b>Blogger</b>, let us edit comments we've made when we've spotted mistakes or ommisions... <b>Wordpress</b> and <b>flickr</b> do.]</i>Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-23658961874421120732011-11-22T10:32:05.907+01:002011-11-22T10:32:05.907+01:00That is lovely looking lamb! I can see why you too...That is lovely looking lamb! I can see why you took another picture once cut. I don't know how you find the quality of the meat compares to that which you were used to in the States, but we've found that, despite the higher prices, the meat is much better quality, there is less waste and the flavour and texture when cooked is better. I've just frozen a 'bargain' slab of "poitrine" [belly] of pork.... cut into three 700g smaller slabs... that's three lots of Boston Baked Beans that we'll be having over the winter.Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-40836709174937324042011-11-22T09:04:20.403+01:002011-11-22T09:04:20.403+01:00Compared to any Supermarket meat department in Nor...Compared to any Supermarket meat department in North America, what impresses me most here in France is that the staff actually know their products. <br />It seems as if butchers have been hired who learnt their trade from the ground up.H.Peterhttps://www.blogger.com/profile/07985020213976356036noreply@blogger.com