tag:blogger.com,1999:blog-18071407.post1448925966175423731..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: C'est la fin des haricots tomatesKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-18071407.post-5681208721277240812018-09-29T02:39:39.263+02:002018-09-29T02:39:39.263+02:00I used half a package of mustard greens by sauteei...I used half a package of mustard greens by sauteeing olive oil, cumin seed, red onion, and a few ripe tomatoes - also some red pepper flakes as I like a little kick. Once that was juicy and a little thick I added a good amount of greens and some red wine vinegar. I didn't cook it long - it was really good with some whole-grain crackers and slices of havarti. Next I'll get to the soup!sillygirlhttps://www.blogger.com/profile/09971787430517830586noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-59525275884851061872018-09-28T17:08:13.897+02:002018-09-28T17:08:13.897+02:00There is no recipe per se. You put in that soup wh...There is no recipe per se. You put in that soup whatever vegetable you have at hand and in quantities depending on what you want your soup to taste like. Since I especially like celeri -- celeriac or branch celeri --, for that soup, I used one bunch of branch celeri with the leaves, six onions, six carrots, six potatoes, two cans (1.25 g each) basil tomatoes, a pinch of celeri seeds and some dried basil, a lot of pepper, some <i>piment d'Espelette</i> and two homegrown bay leaves. For health reasons, I do not use salt in my cooking, or as little as possible when it is absolutely necessary, which is very seldom in my case. <br /><br />I guess this is mostly a trial and error recipe. Make a note of what you use the first time, so you will know what ingredients and quantities can be changed later. That way, you'll get a varieties of textures and flavors. And don't forget the strong mustard at serving time!chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80470298399967282702018-09-28T14:52:41.740+02:002018-09-28T14:52:41.740+02:00I have lots of tomatoes to use - recipe please!!!I have lots of tomatoes to use - recipe please!!!sillygirlhttps://www.blogger.com/profile/09971787430517830586noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-4483852645217889612018-09-28T14:11:30.364+02:002018-09-28T14:11:30.364+02:00That soup sounds delicious. I can almost smell and...That soup sounds delicious. I can almost smell and taste it. <i>Moutarde forte de Dijon</i> goes really well with vegetables — and especially with tomatoes.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-72669474476610765502018-09-28T13:48:25.268+02:002018-09-28T13:48:25.268+02:00Strong mustard, moutarde forte, goes very well wit...Strong mustard, <i>moutarde forte</i>, goes very well with vegetables. I used it profusely in vegetable soup which I make with branch celeri (fortunately, in France - unlike in the US -they sell it with all their green leaves!), plenty of carrots, onions, potatoes, zucchini when in season, and canned basil tomatoes. That what I did on my last days in Paris. Delicious.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-88197629771685440062018-09-28T13:14:15.552+02:002018-09-28T13:14:15.552+02:00We can't complain. We just had a tomato and mu...We can't complain. We just had a tomato and mustard quiche — that might sound weird, but it's good — for lunch. I'll post the recipe. Delicious.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-24827236649703292612018-09-28T12:46:13.270+02:002018-09-28T12:46:13.270+02:00They had a good run!They had a good run!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.com