tag:blogger.com,1999:blog-18071407.post8026658818454929168..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Dolmas — stuffed grape leavesKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-18071407.post-46240598314877404962010-06-19T16:14:19.717+02:002010-06-19T16:14:19.717+02:00Tracye, wish I could help. The West Coast is one t...Tracye, wish I could help. The West Coast is one thing, but the Nevada-Utah border is something entirely different. Maybe in Salt Lake City there's a big supermarket that would have dolmas?Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80113602999342214752010-06-19T15:51:36.129+02:002010-06-19T15:51:36.129+02:00Where can you buy dolmas pre made in the west coas...Where can you buy dolmas pre made in the west coast? I buy them here in Ohio at Giant Eagle. I'm moving to Wells,Nevada near the Idaho and Utah borders. They don't have giant eagle in the west coast. I'm a truck driver trying to eat as healthy as I can! Any ideas anyone??? TrayceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-25660568803012027322010-06-04T11:59:50.465+02:002010-06-04T11:59:50.465+02:00One recipe I read said that you can spread the lea...One recipe I read said that you can spread the leaves out on parchment paper and freeze them that way. I assume you could make many layers of paper and leaves. then when the leaves thaw, in theory, you could get them off the paper and stuff them with rice.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-69315596184708023462010-06-04T00:53:40.633+02:002010-06-04T00:53:40.633+02:00That recipe sounds so good, my mouth is watering. ...That recipe sounds so good, my mouth is watering. Definitely a print-and-save one. Thanks.Emmnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-79095262314862967512010-06-04T00:32:39.756+02:002010-06-04T00:32:39.756+02:00Ken - we are back from the Auvergne northern part ...Ken - we are back from the Auvergne northern part and sorry to say we were a bit disappointed in the region - plus the weather stunk - too early I think for alot of sites to be open - we liked our gite but not well located to exploring to the SW where most of the nice villages etc are without am hours ++ drive! maybe you are following my wife's blog for further detail<br /><br />www.schnitzelandthetrout.blogspot.com<br /><br />anyway we did get a nice taste of Truffade, Aligot and Poundi - the latter at around 9E for a 3 oz slice!!! we will try your receipe soon as we liked it as an appetizer!!<br /><br />would like to explore the South reaches of the area around Salers like you did for a week and then move further size to Minervois where Loulou is for another week - maybe next yearUnknownhttps://www.blogger.com/profile/00843738559482363099noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-20110577076445325522010-06-03T22:47:45.949+02:002010-06-03T22:47:45.949+02:00I love dolmas. Good job!I love dolmas. Good job!chrissouphttps://www.blogger.com/profile/00398602853402174732noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-58458579685163762172010-06-03T19:11:28.792+02:002010-06-03T19:11:28.792+02:00They certainly look good. Robb's father used ...They certainly look good. Robb's father used to make stuffed cabbage that was really good.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11428367038559710572010-06-03T16:07:01.918+02:002010-06-03T16:07:01.918+02:00We have frozen blanched grape leaves, stacking abo...We have frozen blanched grape leaves, stacking about 10 and rolling them up tightly. I canned some once but canning is such a nuisance. <br /><br />Now I just make stuffed grape leaves once a year. I take a big cake pan and scissors out to the vine and cut them right into the pan so the stem stays on the vine, then pour boiling water over them. When they turn color I put them on a rack to drain. I stuff them right away.<br /><br />Your recipe sounds delicious. I never thought of baking them, but that would give better flavor than simmering.Carolynnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-66960584265333245182010-06-03T15:27:16.335+02:002010-06-03T15:27:16.335+02:00It's so cool that so much of what you make is ...It's so cool that so much of what you make is from your own back yard, literally. And, you're so able to use just about every part of everything you cook with (saving broth from poaching, etc.) Whenever I read these posts about something you've made from your yard, it reminds me of a time in Paris, in your office, I think, when you said, "Pour les Français, tout est mangeable." :)) That always stuck with me.<br /><br />Looks great!<br /><br />JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-37355363414258471052010-06-03T15:21:17.286+02:002010-06-03T15:21:17.286+02:00Excellent. Naturally gluten free!
Peter has to mak...Excellent. Naturally gluten free!<br />Peter has to make those soon for me.<br /><br />But where to get those leaves in Calgary?GF PATISSERIEhttp://www.gfpatisserie.comnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1611195444641260752010-06-03T15:03:51.794+02:002010-06-03T15:03:51.794+02:00i love stuffed grape leaves ....brought them to a ...i love stuffed grape leaves ....brought them to a neighborhood party once & nobody even knew what they were....even fewer decided to taste! chm, i have a feeling that freezing the tender leaves & then thawing them would make them too fragile to usemelindanoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-86365515339733409872010-06-03T10:56:43.752+02:002010-06-03T10:56:43.752+02:00Ken, They look very YUM. I have Macedonian friends...Ken, They look very YUM. I have Macedonian friends who make great Dolmas and on a different slant, my mum made great cabbage rolls.<br />LeonLeon Simshttps://www.blogger.com/profile/17609891995057827081noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75662727003319326552010-06-03T09:42:09.210+02:002010-06-03T09:42:09.210+02:00I wonder if, when they're blanched, the leaves...I wonder if, when they're blanched, the leaves could be frozen for later use?chmnoreply@blogger.com