tag:blogger.com,1999:blog-18071407.post6764422842682816823..comments2024-03-19T08:57:43.609+01:00Comments on Living the life in Saint-Aignan: Caviar de courgettesKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-18071407.post-33745976808308975712009-08-06T16:00:08.111+02:002009-08-06T16:00:08.111+02:00I have a ton of yellow squash in my garden right n...I have a ton of yellow squash in my garden right now (as well as tomatoes). I'm going to try this recipe for sure!Cherylhttps://www.blogger.com/profile/15170098781777190491noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-8297904474077716302009-08-05T23:31:26.214+02:002009-08-05T23:31:26.214+02:00Our courgettes have been very disappointing this y...Our courgettes have been very disappointing this year (in the UK). Must be the weather. Last year we had tons of them and I made several courgette chocolate cakes just to use up the surplus. This year we have only just enough to keep us supplied as a vegetable.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-58273568675715979612009-08-05T18:02:29.997+02:002009-08-05T18:02:29.997+02:00Caviar d'aubergine/eggplant(see Judy's com...Caviar d'aubergine/eggplant(see Judy's comment) is not uncommon in Belgium. I wonder if one could make 'caviar of pumpkin'? It's worth trying, isn't it? Martineladybirdhttps://www.blogger.com/profile/05690656561242165157noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-36804621792800455022009-08-05T16:06:42.439+02:002009-08-05T16:06:42.439+02:00Yes, Nadège, a silpat. I like using it this way, b...Yes, Nadège, a silpat. I like using it this way, but <i>papier sulfurisé</i> works too.<br /><br />Judy, I started making <i>caviar d'aubergine</i> when I lived in Paris 30 years ago, and have ever since. Now I've discovered zucchini caviar, which is also really good. Your way of cooking squash, mushrooms, and tomatoes with parmesan sounds delicious, and I'll try it.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-8833484256887498872009-08-05T15:52:15.709+02:002009-08-05T15:52:15.709+02:00Is it a silpat under the roasting golden squash?Is it a silpat under the roasting golden squash?Nadegenoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-17963584273242041032009-08-05T15:50:42.074+02:002009-08-05T15:50:42.074+02:00I've been loving yellow squash this year, simp...I've been loving yellow squash this year, simply sliced thin, and sauteed with mushrooms and little grape tomatoes (cut in half)... with a little butter and olive oil and a good sprinkle of grated parmesan. mmm mmmm good. <br /><br />Some of the Eastern European restaurants around here seem to serve an eggplant purée like this (we have a strong population of Albania and Bosnian immigrants in St. Louis). <br /><br />JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.com