tag:blogger.com,1999:blog-18071407.post4904273992899290393..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Asparagus and ham pieKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-18071407.post-30041418552283313592009-04-21T22:48:00.000+02:002009-04-21T22:48:00.000+02:00That's brilliant about substituting smoked chicken...That's brilliant about substituting smoked chicken or turkey. I read the recipe thinking too bad I never got around to making this while we still had pork in the house. Somehow I haven't made the conversion to other smoked fowl/meats. And now that asparagus is in season... yum!<br /><br />...Susiesusanhttps://www.blogger.com/profile/14017788096350527796noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-9229000267533932942009-04-21T06:19:00.000+02:002009-04-21T06:19:00.000+02:00Hi Judy, ham and asparagus with hollandaise sounds...Hi Judy, ham and asparagus with hollandaise sounds really good. I'm not sure I've ever -- and certainly not more than once or twice over the years -- actually made <I>sauce hollandaise</I>. I guess I should -- since mayonnaise is easy, how hard can hollandaise be?<br /><br />I think the asparagus pie, with an egg custard, is very different from the <A HREF="http://ckenb.blogspot.com/2008/10/gratin-dendives-au-jambon.html" REL="nofollow">gratin d'endives au jambon</A>, which uses a <I>sauce mornay</I> (cheese sauce). That's made with a <I>roux</I> of flour and butter and a lot of grated gruyère or comté cheese. And no crust. No, the <I>gratin d'endives</I> is a winter dish and the asparagus tart is a springtime thing. But both are good, that's certain.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80582724943917368412009-04-21T02:25:00.000+02:002009-04-21T02:25:00.000+02:00Just made this recipe for dinner tonight and it wa...Just made this recipe for dinner tonight and it was delish thanks for the recipe.TryingHardhttps://www.blogger.com/profile/11598084690617343428noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-12995656816034431282009-04-20T21:55:00.001+02:002009-04-20T21:55:00.001+02:00duuh... not "hand" slices! "ham" slices!
heh heh ...duuh... not "hand" slices! "ham" slices!<br /><br />heh heh :)<br />JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-32775069631036457812009-04-20T21:55:00.000+02:002009-04-20T21:55:00.000+02:00Nadege, I was going to say that this one reminded ...Nadege, I was going to say that this one reminded me of the post that Ken did back a while ago about that same dish... the <I>Gratin d'endives</I> :)) Ken, back when you were posting about that, I happened to have nothing to eat at home but some ham slices and asparagus, so I made a mix of these two... hand slices with asparagus, but with hollandaise on it. Did I mention that before? It was really good... we had it on multi-grain toast. It was surprising to me how filling it was!<br /><br />Yumm!<br />JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2077359177585500052009-04-20T16:34:00.000+02:002009-04-20T16:34:00.000+02:00Mmmm, that looks like a nice twist on the endives ...Mmmm, that looks like a nice twist on the endives gratinés we usually eat around here.deedeehttps://www.blogger.com/profile/10278468497564430383noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-37088531080647651982009-04-20T15:03:00.000+02:002009-04-20T15:03:00.000+02:00roasting would help make them sweeter if they are ...roasting would help make them sweeter if they are bittermelindanoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-5337575678069054922009-04-20T14:25:00.000+02:002009-04-20T14:25:00.000+02:00On the recipe side, you are ready to open a "bed a...On the recipe side, you are ready to open a "bed and breakfast". This dish reminds me of my mother's dish with steamed belgian endives (bien egouttees), wrapped in jambon de Paris, covered with a bechamel, topped with Swiss cheese.<br />In the oven until the cheese is crisp. On a cold day, it is delicious!Nadegenoreply@blogger.com