tag:blogger.com,1999:blog-18071407.post7810505044204837682..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Figues, fromage, bœuf, carottes, Ebly, courgettes, et ailKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-18071407.post-53680939070978839532015-10-10T06:48:17.693+02:002015-10-10T06:48:17.693+02:00I'm going to have to make a stew with beef and...I'm going to have to make a stew with beef and celery root. The celery root is actually easier to find here than stalks of celery, though we get both. Or maybe I'll make it with turkey or even veal. As for that Brie, the store must be ordering full wheels of cheese and then cutting and wrapping them on site. That's probably a good thing.<br /><br />I cooked another mess of collards yesterday. I rolled up piles of 5 or six leaves and cut them into strips the way you described. That was actually easier than how I cut the last time and the result was very good. I cooked these collards in chicken broth and with some duck fat. Delicious.<br /><br />I miss the figs we had in N.C. It was generous of our friend to bring us some. I started the process of making <i>figues confites au sucre</i> yesterday. It takes three days.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-74166209153281618652015-10-10T02:26:04.860+02:002015-10-10T02:26:04.860+02:00Love figs! Miss my Mom's fig preserves and he...Love figs! Miss my Mom's fig preserves and her fig bars that she made with the preserves! Your beef "stew" is very similar to the way I make it, though I sometimes add celery. I rarely eat beef anymore, but your photos are mouth watering and have given me a hankering. The Cheese! I am so jealous of your access to such marvelous cheeses. The best I can do here is Lowes food store! I have found that they carry a, good to me, French Brie! …Wedges wrapped in saran wrap! LOL!Galestormhttps://www.blogger.com/profile/09561727439124466050noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2011079742840025192015-10-09T17:21:14.077+02:002015-10-09T17:21:14.077+02:00All so good!All so good!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-61821879835596711342015-10-09T15:20:02.177+02:002015-10-09T15:20:02.177+02:00It must be nice to live in a climate where you can...It must be nice to live in a climate where you can grow figs. And you can get cheeses that look as amazing as that one.Bob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-15900362653579619192015-10-09T14:41:58.836+02:002015-10-09T14:41:58.836+02:00It all looks delicious, especially that cheese. I ...It all looks delicious, especially that cheese. I really should not read your blog before breakfast! Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-64621565276560499902015-10-09T14:36:01.802+02:002015-10-09T14:36:01.802+02:00What a fine meal! I need to try wheat berries some...What a fine meal! I need to try wheat berries sometime- I love barley.<br />Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-69589525678934574302015-10-09T13:56:00.692+02:002015-10-09T13:56:00.692+02:00My husband would have fainted with pleasure if I s...My husband would have fainted with pleasure if I set that cheese and those figs down in front of him. He would have had that for dinner ! :)Notes From ABroadhttps://www.blogger.com/profile/12202279303962539035noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-71687414215783419822015-10-09T13:08:49.142+02:002015-10-09T13:08:49.142+02:00Boiled beef and carrots was exactly that...
no bro...Boiled beef and carrots was exactly that...<br />no browning of the meat...<br />water in pot brought to the boil, and in with onions, carrots, a stick of celery, the chunks of meat and salt and pepper...<br />both my Mum and Gran used to let that simmer, covered, for one and a half to two hours on the back burner....<br />when they thought it was almost ready in went a cup... or mug... <br />of wholegrain wheat... please note that the cup measure was just that...<br />the nearest dry cup, or mug, to hand!!<br />I find it interesting that on our new hob... and the piano we left in the UK...<br />the back burners are the most powerful...<br />but as I was growing up, they were the low powered ones!!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-33304598903487693582015-10-09T12:30:42.851+02:002015-10-09T12:30:42.851+02:00When you say "boiled" beef, you are play...When you say "boiled" beef, you are playing into the French terminology. "À l'anglaise" means boiled, whether it's green beans, potatoes, leg of lamb, or beef. Braised is not the same thing.<br /><br />Pearl barley, of course, but we don't have pearled wheat in the U.S. as far as I know. We used to buy and cook wheat berries in California, so Ebly was nice to find here.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-32632584009228271642015-10-09T12:26:02.938+02:002015-10-09T12:26:02.938+02:00Wholegrain wheat, or wholewheat grain or, very sim...Wholegrain wheat, or wholewheat grain or, very simply, wheat....<br />the grain bit being understood therefore absent...<br />because after that it would be flour in all its forms...<br />but we don't get the variation in grade that there is in France...<br />except for semolina and kibbled wheat / Bulgar wheat.<br />The same goes for the other grains...<br />You can also get "polished" grain...<br />Pearl Barley and Pearl Wheat that has been tumbled with grit to remove some of the<br />"whole" bit but leave the germ intact.... the former is an essential ingredient in Oirish Stews...<br />used to bulk out a small amount of meat....<br />where I grew up, pearl wheat or just wheat grain was used in the same way in "Boiled Beef and Carrots".<br />Voila!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-43799406314522243482015-10-09T10:27:00.178+02:002015-10-09T10:27:00.178+02:00Haven't used it much this summer but plan to m...Haven't used it much this summer but plan to more frequently in wintertime. Great for bean dishes, stews, <i>plats cuisinés /mijotés</i> of all kinds. Hope you are having a good time.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-35583284126775452222015-10-09T10:25:31.872+02:002015-10-09T10:25:31.872+02:00What do you call wheat berries? Here's the Wik...What do you call wheat berries? Here's the <a href="https://en.wikipedia.org/wiki/Wheat_berry" rel="nofollow">Wiki article about them</a>.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-84564782842906872332015-10-09T08:59:02.362+02:002015-10-09T08:59:02.362+02:00Do you use your slow cooker much?Do you use your slow cooker much?melindahttps://www.blogger.com/profile/14337254308066184912noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-71463877152309462652015-10-09T08:31:29.666+02:002015-10-09T08:31:29.666+02:00Mmmmmmmmmm! Fresh figs... very little competes at ...Mmmmmmmmmm! Fresh figs... very little competes at this time of the year!<br /><br />And as we have a veggie with us, I think I'll do the wheat "berry"# dish...<br />but using a bully-off cube of vegetarian origin....<br />some Tipiak Mili-Melo and some petit épeutre...<br />and then grill Pauline et moi a couple of LARGE sossijis...<br />each...<br />we am suffering from lack of meat!!!<br />Might sling in some white carrots, too.<br /><br />And your comment yesterday, about carrots sweetening a dish is spot on...<br />carrots are a sugar root, like beetroot and sugar-beet... just not the same family!<br />Hence they can be used to make carrot cake!!<br /><br />Tim<br /><br /><br /><br />#[Berry? A berry?? 'Tis a grain! <br />Berries have flesh on the outside and a hard seed in the middle...<br />grains have a seed inside an 'usk...<br />another case of two countries divide by an "uncommon" language?? ;-) ]Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.com