tag:blogger.com,1999:blog-18071407.post3368841929289629541..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Collard green casserole topped with polentaKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-18071407.post-71873968281864244412015-12-01T19:24:40.520+01:002015-12-01T19:24:40.520+01:00It's almost a shepherd's pie. I never thou...It's almost a shepherd's pie. I never thought of using polenta like that, I will give it a try.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-73294935817982186812015-11-30T22:32:09.604+01:002015-11-30T22:32:09.604+01:00Thermostat warmth and polenta pie on the same day,...Thermostat warmth and polenta pie on the same day, indeed a good day!Onevikinggirlhttps://www.blogger.com/profile/07332629675054714173noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-24064850454202837492015-11-30T21:30:00.800+01:002015-11-30T21:30:00.800+01:00Oh, wow, that looks great!
Glad for you to be wak...Oh, wow, that looks great! <br />Glad for you to be waking up to a warmer house :) 55 or 60° F is mighty cold to wake up to :)Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-7233812820919242202015-11-30T20:02:09.019+01:002015-11-30T20:02:09.019+01:00He's not Portuguese. He was telling me the oth...He's not Portuguese. He was telling me the other day he was born in Chaumussay and has lived in Preuilly for 37 years (since the farmer he worked for sold up and he retired). I think what he grows probably is broccoli rabe.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-61658597462276066782015-11-30T16:11:22.550+01:002015-11-30T16:11:22.550+01:00At this very moment, we're shivering through t...At this very moment, we're shivering through the one-hour-to-warmth routine. Your new boiler sounds like heaven. I'm going to try your gratin too. All I have to do is track down a leg of lamb, because I intend to start from scratch.chrissouphttps://www.blogger.com/profile/00398602853402174732noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-35886500712048440442015-11-30T14:59:05.098+01:002015-11-30T14:59:05.098+01:00You had a brain storm in choosing polenta- it'...You had a brain storm in choosing polenta- it's perfect with your mix. What a healthy dish! These new fangled thermostats are nice, I'm glad you will be having a more comfortable temperature all the time now.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-70596943244498733982015-11-30T13:42:01.300+01:002015-11-30T13:42:01.300+01:00That's rabe pronounced [RAH-bay]. Compare kohl...That's rabe pronounced [RAH-bay]. Compare kohlrabi, betterave, and céleri-rave.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-38252436564811624812015-11-30T13:40:55.603+01:002015-11-30T13:40:55.603+01:00Is that man Portuguese or does he have Portuguese ...Is that man Portuguese or does he have Portuguese connections? Could it be broccoli rabe that he is growing? I remember many years ago, when I lived in the Paris suburbs, that Portuguese vendors at the market on my street sold broccoli rabe — it was leaves (greens) and not broccoli. I don't think I ever bought any. I bet the leaves are good the way you cook them. Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-10983193310435371982015-11-30T13:38:37.555+01:002015-11-30T13:38:37.555+01:00I do remember that. The Italian-style shepherd'...I do remember that. The Italian-style shepherd's pie with polenta instead of mashed potato is really good.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-85689718259169950332015-11-30T13:25:16.873+01:002015-11-30T13:25:16.873+01:00I can buy what we think are some sort of collard g...I can buy what we think are some sort of collard greens from the Aged One at our local market in Preuilly. He grows 2 ha of the stuff! But it is only available in early spring for a few weeks. I think it is probably what I would call some sort of sprouting broccoli. He calls it broccoli too. They are not the sort of collards that you need to cook for hours. In fact he recommends just pouring boiling water over them to wilt and blanch them, then eating with mayonnaise. I usually stir fry them. This year I got some seedlings from him and will be able to harvest my own in the spring (environmental conditions allowing...).Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-18827851959208948502015-11-30T13:23:18.141+01:002015-11-30T13:23:18.141+01:00Sort of an Italian shepherd's pie. Speaking of...Sort of an Italian shepherd's pie. Speaking of which, I think you made one with lamb and sweet potatoes last year.Sheilahttps://www.blogger.com/profile/04335063080532127542noreply@blogger.com