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  • #765774
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    typhoo
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    Joined: 03 Nov 2007
    Location: Creuse/Indre
    Total posts: 5371

    Along the lines of “What are you doing to-day?” What’s on the menu? Here, it’s pork chops (bought a pack of 8 for 5.60 in Super U yesterday). Rats with tomatoes, courgettes and peppers from the polytunnel, runner beans from the potager and new pots stored in the barn.


    #1102503
    babbler
    babbler
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    Joined: 08 Mar 2010
    Location: Charente Limousine
    Total posts: 612

    Steamed endives, wrapped in ham, covered withcheese sauce and baked in oven, followed by blackberry and apple crumble :D


    #1102504
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    typhoo
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    Joined: 03 Nov 2007
    Location: Creuse/Indre
    Total posts: 5371

    I see people with bags of endive and had no idea what they did with them, are they not bitter?


    #1102505
    mysty2
    mysty2
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    Joined: 29 Jul 2012
    Location: N/A
    Total posts: 9603

    We went out for a posh lunch as it was so hot we had a plate of chips between us and two cups of coffee.


    #1102506
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    icey
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    Joined: 29 Jul 2012
    Location: N/A
    Total posts: 4332

    Tonight we are having salmon and I’ll get to have my own plate :P


    #1102507
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    thomas16
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    Joined: 15 Jul 2003
    Location: 16/87 border
    Total posts: 6176

    Nothing. Just got back from Barcelona where we pigged out on the best tapas in the world for a couple of days so tonight it’s G&T and nibbles.


    #1102508
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    cj1
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    Joined: 13 Feb 2010
    Location: 85
    Total posts: 2858

    @typhoo wrote:

    Rats with tomatoes, courgettes and peppers from the polytunnel, runner beans from the potager and new pots stored in the barn.

    I’ve been looking and looking, but I can’t think what ‘rats with tomatoes’ could be?


    #1102509
    neville
    neville
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    Joined: 19 Nov 2006
    Location: Was 24 Near Sarlat, now Lincoln for a while
    Total posts: 2722

    Maybe ratatouille a vegetable dish, and very nice too.
    Neville


    #1102510
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    Clover
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    Joined: 31 Jul 2003
    Location: N/A
    Total posts: 8226

    @typhoo wrote:

    I see people with bags of endive and had no idea what they did with them, are they not bitter?

    I love them chopped instead of lettuce in a salad and absolutely lovely with some sliced navel oranges which come in around November time. This is a good salad for winter when lettuces are poor and expensive and no, not bitter really especially when you have a dressing on it.


    #1102511
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    Clover
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    Joined: 31 Jul 2003
    Location: N/A
    Total posts: 8226

    Another way of eating them is braising them in red wine with smoked bacon lardons. I have a recipe from the north of France if you want it and its a lovely vegetable despite it’s reputation for being bitter.


    #1102512
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    typhoo
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    Joined: 03 Nov 2007
    Location: Creuse/Indre
    Total posts: 5371

    @neville wrote:

    Maybe ratatouille a vegetable dish, and very nice too.
    Neville

    That’s the one neville, delish


    #1102513
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    cj1
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    Joined: 13 Feb 2010
    Location: 85
    Total posts: 2858

    Thankyou – I had to know!


    #1102514
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    riquet
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    Joined: 15 Sep 2010
    Location: North Tyneside & East 82 (not there often enough)
    Total posts: 2420

    You can avoid your “endives” tasting bitter by removing the inner core at its base.

    Endives are lovely in a pork and potatoes stew.


    #1102515
    Sylvia
    Sylvia
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    Joined: 04 Jul 2004
    Location: Where Champagne spills into Burgundy
    Total posts: 1026

    @clover wrote:

    Abraising them in red wine with smoked bacon lardons. I have a recipe from the north of France if you want it r.

    Yes, please! Can you post it here? I love endives. (Usually have them in a salad with crumbled roquefort and walnuts.)


    Freelance journalist. Life's a pitch.

    #1102516
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    Clover
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    Joined: 31 Jul 2003
    Location: N/A
    Total posts: 8226

    Here is the recipe but it actually calls for Port not red wine but I have done it in a decent red wine and its fine (bit of a waste of Port)
    For 6 people – 12 heads of chicory (endives)
    150g butter. 12 streaky bacon rashers or a pack of smoked lardons (Lidl do a decent streaky bacon pack)
    50ml decent red wine or Port. Pepper to season.

    Wash and trim endives and discard some of the inner core. In a cast iron deep pan or FLAMEPROOF casserole dish,melt the butter fry the lardons or bacon until they brown. Remove and set aside. Sauté the endives until golden but NOT brown. Return the bacon or lardons to the pan/pot, add the wine or peat and season. Cover and simmer over a low heat for about 40-45mins until tender all the way through. Turn the endives during cooking. If juices recede, add just a little warm water.When cooked, transfer the endives and bacon/lardons to dish and spoon over stock.


French Food and Drink
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