Comments for

Comment on I got my purse stolen – Purses filled with crayfish, leeks and cherry tomatoes, curry cream sauce by The Mom Chef ~ Taking on Magazines One Recipe at a Time

The Mom Chef ~ Taking on Magazines One Recipe at a Time — Wed, 08 Feb 2012 15:44:45 +0000

I will have to check with my mother as to if she has found a place to purchase feuilles de brick. She’s Belgian but spent many years in France after marrying my father (who is Parisian.

Anyhow, your purses are beautiful and the filling sounds delicious. Thank you for sharing.

Comment on I got my purse stolen – Purses filled with crayfish, leeks and cherry tomatoes, curry cream sauce by Kim

Kim — Wed, 08 Feb 2012 11:51:23 +0000

Bon retour chez toi! Ici, au Québec, les feuilles de brick ne se trouvent pas si facilement non plus, c’est dans une épicerie moyen-orientale que j’en trouve à 1,50$ environ le paquet! C’est bon marché Ces aumônières me plaisent beaucoup!

Comment on Thinking of Mauro – Fregola with bay scallops and cream of asparagus by Beth

Beth — Fri, 03 Feb 2012 04:29:37 +0000

I’m curious – did cooking the fregola like a risotto result in a creamy texture the way arborio rice does? Did you feel that it was worth the extra effort of slowly adding the liquid and stirring as opposed to just boiling and draining like regular pasta?

Comment on Treadmill thoughts with Laurent – Lentils, roasted red pepper and kale salad with Labne tartine and eggplant purée by Holly

Holly — Fri, 27 Jan 2012 15:42:48 +0000

I just bought some chard today and was wondering what to do with it for dinner. This looks fabulous and I’m going to give it a try. Can you find labne in any supermarket in France? I’m headed to the store tonight, will have to look around for it. Otherwise I’ll pick up some greek yogurt. Thanks for the idea!

Comment on Thinking of Mauro – Fregola with bay scallops and cream of asparagus by Sarah Galvin (All Our Fingers in the Pie)

Sarah Galvin (All Our Fingers in the Pie) — Wed, 25 Jan 2012 04:15:57 +0000

I have not had fregola for a long time. I will be looking for it the next time I am in the city.

Comment on Thinking of Mauro – Fregola with bay scallops and cream of asparagus by Kim

Kim — Thu, 19 Jan 2012 12:49:15 +0000

J’ai justement un sachet de ces pâtes et je me demandais comment les cuisiner. Cette assiette me charme vraiment!

Comment on Sunday dessert – Espresso pot de crème by Monet

Monet — Thu, 19 Jan 2012 04:04:32 +0000

I hope you have an AMAZING trip. This looks so tasty…I just wish we lived closer. Thank you for making me smile after a long day at work…sorry I haven’t stopped by sooner. I’ve been adjusting to my crazy-busy schedule. Hugs and love!

Comment on Thinking of Mauro – Fregola with bay scallops and cream of asparagus by bellini

bellini — Wed, 18 Jan 2012 15:14:59 +0000

I have some fregola that I picked up in Seattle. I have yet to try it but this seems like the perfect place to begin.

Comment on Fregola is acting like a risotto – Saffron fregola with grilled zucchini and mushrooms by Citron et Vanille

Citron et Vanille — Wed, 18 Jan 2012 06:37:54 +0000

[...] You cook fregola like you would cook pasta, in water then drain it and serve it with like you would serve pasta, with your favorite sauce. In Sardinia, they serve it with a lamb ragù. I cooked mine like a risotto, added scallops, then served it with a asparagus sauce, it was delicious and delicate. If you look at the pictures, you can see some crawfish in the fregola but do not really liked the quality of the crawfish so will not use it next time. I did not add parmesan cheese in the fregola, I am one of those who don’t add cheese in fish or seafood pasta dishes. If you’re interested, more fregola recipe here. [...]

Comment on Sunday dessert – Espresso pot de crème by Marie

Marie — Tue, 17 Jan 2012 19:47:27 +0000

Fabulous! Thank you for sharing! I’m looking forward to trying it!