tag:blogger.com,1999:blog-29556015.post116759008743628317..comments2024-03-06T11:35:49.281-06:00Comments on A Frenchtown Kitchen & Garden: Tourte ProvençaleAnonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-29556015.post-83240480978787843132007-05-15T11:39:00.000-05:002007-05-15T11:39:00.000-05:00Who says leftovers can't be fancy. A nice salad a ...Who says leftovers can't be fancy. A nice salad a bottle of wine, what a great dinner.Juliehttps://www.blogger.com/profile/14614309577904580614noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-1167631229477025162007-01-01T00:00:00.000-06:002007-01-01T00:00:00.000-06:00I'll try them out in France and maybe stock up, Ja...I'll try them out in France and maybe stock up, Jann. Only a few months now...Anonymoushttps://www.blogger.com/profile/10904171824244129391noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-1167618852386770392006-12-31T20:34:00.000-06:002006-12-31T20:34:00.000-06:00plain baking-every day use, for cheese,meaty or ve...plain baking-every day use, for cheese,meaty or veggie tarts,which I make often. Somehow this got left out on the last post-Jannhttps://www.blogger.com/profile/12121472782540485266noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-1167618628406417262006-12-31T20:30:00.000-06:002006-12-31T20:30:00.000-06:00This is lovely-too beautiful to eat.What an enchan...This is lovely-too beautiful to eat.What an enchanting dinner this must have been! I am always on the lookout for a premade puff pastry,too. Hard to believe we have no selections-I stock up at the markets in France and pile it in my suitcase. It travels well in its' long narrow box.Brisee-pate a tarte deja etalee-for sweet tarts and there are many for tarts similar to what you just made. I wish I could import this dough- plain bakingJannhttps://www.blogger.com/profile/12121472782540485266noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-1167608922712614652006-12-31T17:48:00.000-06:002006-12-31T17:48:00.000-06:00Made it last night to serve tonight. It is better ...Made it last night to serve tonight. It is better after it sits for a day. I slice it and serve it cold.<BR/><BR/>With Champagne!<BR/><BR/>A votre santé!Anonymoushttps://www.blogger.com/profile/10904171824244129391noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-1167607312810231742006-12-31T17:21:00.000-06:002006-12-31T17:21:00.000-06:00Did you actullu make this recemtly????I'm amazed.m...Did you actullu make this recemtly????<BR/>I'm amazed.mmmmmmAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-29556015.post-1167605003356505992006-12-31T16:43:00.000-06:002006-12-31T16:43:00.000-06:00Oh my, Lu, I think we are making the same dish (or...Oh my, Lu, I think we are making the same dish (or a very similar one) tomorrow! Mine is from the Rue Tatin cookbook and is made with Champagne. I had asked David Lebovitz about a SLH chicken dish and he recommended the one with shallots. But it sounds like we are talking about two different cookbooks here!<BR/><BR/>My dessert is brie en croute.Anonymoushttps://www.blogger.com/profile/10904171824244129391noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-1167603674576306452006-12-31T16:21:00.000-06:002006-12-31T16:21:00.000-06:00Mimi, what a nice dish. I thought I'd let you kno...Mimi, what a nice dish. I thought I'd let you know that we too wanted a French meal. Tonight's dish is the Roast Chicken & Shallots from Susan Loomis' French Farmhouse. Dessert? A creme brulee! Mais oui!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29556015.post-1167599926256024432006-12-31T15:18:00.000-06:002006-12-31T15:18:00.000-06:00hzsrkLindy, I must admit, I used Pillsbury dough —...hzsrkLindy, I must admit, I used Pillsbury dough — the kind that comes in rolls. No, it's not the greatest. But I am pressed for time this weekend. I have used Athens puff pastry in the past. <BR/><BR/>In a perfect world, I would make my own. But with two jobs (an unbelievable amount of end-of-semester paperwork accompanies adjunct college teaching), my kitchen world is less than perfect.<BR/><BR/>I just hope this thing goes over tonight, Tanna. (BTW, how come the one year we make plans for NYE, we get two invites? Murphy's Law of Holidays, or something!)Anonymoushttps://www.blogger.com/profile/10904171824244129391noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-1167599037166822292006-12-31T15:03:00.000-06:002006-12-31T15:03:00.000-06:00Leftovers into fancy French! LovelyHappy New Year...Leftovers into fancy French! Lovely<BR/>Happy New Year to you and all you love.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29556015.post-1167597618770679452006-12-31T14:40:00.000-06:002006-12-31T14:40:00.000-06:00This sounds very good -I am a big fan of savory pa...This sounds very good -I am a big fan of savory pastries. Can I ask you what kind of premade puff pastry you use? I used to use Pepperidge Farm quite happily, until I read the ingredients, and had a go at making my own puff pastry. <BR/>The sad result is that the PF no longer tastes okay to me. Though the homemade stuff was pretty successful-I'm just not up to making it that often, and wish I could find a real butter, frozen kind somewhere. (Saw some at Williams-Sonoma, but it was $60 for a pound!)<BR/>I think the world is definitely ready for some moderately priced, all-butter premade puff p.-if there isn't something on the market yet.Anonymousnoreply@blogger.com