tag:blogger.com,1999:blog-18071407.post3296316962377494847..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Gratin d'endives au jambon (2)Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-18071407.post-4473300433819329142008-10-24T17:02:00.000+02:002008-10-24T17:02:00.000+02:00Susan, you could easily make this endives au grati...Susan, you could easily make this endives au gratin with no meat at all.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-20872491424170225982008-10-23T21:02:00.000+02:002008-10-23T21:02:00.000+02:00Oh, yum. It looks as good as I remembered. Now all...Oh, yum. It looks as good as I remembered. Now all I need to find is a non-pork alternative for the ham slices. Maybe thinly sliced smoked turkey...<BR/><BR/>I read the article about turkey bacon and will definitely try out the winner. Friends who have always been kosher don't care one way of the other, but bacon has always been a staple of Ray's diet, so I'm looking for a tolerable replacement. <BR/><BR/>...Susiesusanhttps://www.blogger.com/profile/14017788096350527796noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75687462077203772512008-10-23T18:56:00.000+02:002008-10-23T18:56:00.000+02:00nutmeg.you ARE the man.a very delicious recipe aki...nutmeg.<BR/>you ARE the man.<BR/><BR/>a very delicious recipe akin to this is endives in slivers, blanched cauli florets, a minimum of tubetini, also pre cooked, a rich cheese sauce, crumbs and more cheese, gratineed.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41616768376330330652008-10-23T17:03:00.000+02:002008-10-23T17:03:00.000+02:00Judy,See my second comment on yesterday's post. I ...Judy,<BR/>See my second comment on yesterday's post. I would have written it earlier today (it's 5 p.m. overhere now), but at my office they have partially cut off the access to blogs classified as 'Social networking and personal sites'. Using a little 'ruse' I can still read them, but commenting is completely out of the question. So I have to wait till I get home to post a comment from my personal PC. Hope the information is still of use. MartineAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-45056577256911917892008-10-23T15:00:00.000+02:002008-10-23T15:00:00.000+02:00Ken, thanks for your comments about Ed (I didn't k...Ken, thanks for your comments about Ed (I didn't know it was pronounced Euuh-dé!) and the endives. I love the detailed photos of preparing this recipe. I was just telling my students about this <I>plat</I>, in fact, a few weeks ago, as I was trying to explain what endives are and why they exist :)). I'm going to be showing them your recipe! <BR/><BR/>Today we are having "food day" where the kids are bringing in all of the items that they described the process of making in their oral presentations earlier this week (while also continuing the viewing of <I>Les Enfants du Paradis</I> ), and I wish we were going to have this dish! I think we'll be having some <I>gougères</I>, something called <I>boulettes frites</I>, a <I>crème caramel au chocolat</I>, some kind of <I>genoise aux fruits</I> and something from Albania (as one of my students is from there). <BR/><BR/>Martine, do you have any info for me about my question about the colors of good, fresh endives (see my comments yesterday)? :))<BR/><BR/>JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.com