tag:blogger.com,1999:blog-8779885531426200622.post3192553023996779942..comments2024-03-18T08:48:19.344+01:00Comments on Chez Sullivan: Wonderful SummerThe Sullivanshttp://www.blogger.com/profile/13394886274870482570noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8779885531426200622.post-613460256210783452010-10-25T09:26:55.807+02:002010-10-25T09:26:55.807+02:00Bonjour les Sullivan,
Sullivan with no "s&qu...Bonjour les Sullivan,<br /><br />Sullivan with no "s" because it is the family name<br />here is someone talking... Hi, it is Marie. I won't be coming over for many reasons, one of them being that I hope you can make it to Pontarlier and I could take you to Arbois.<br />Why don't you come over with your British friends? ... and you could also visit one of my groups of kids (the headmaster likes these visits)<br />Let me know what you think?<br />given the fact that the country is under the guidance of La liberté guidant le peuple de Delacroix!<br />Hugs and amitiés,<br /><br />Marie-DoubsMaryhttps://www.blogger.com/profile/05524412264769461731noreply@blogger.comtag:blogger.com,1999:blog-8779885531426200622.post-29672135015019952212010-10-05T16:13:17.758+02:002010-10-05T16:13:17.758+02:00Please, never feed me eggplant except as ratatouil...Please, never feed me eggplant except as ratatouille. Good heavens! As for "home is where the heart is." We know well where your heart is. Thank goodness for Ellen or we'd never see you again in the states.John D. Cooperhttps://www.blogger.com/profile/03473137875353586674noreply@blogger.comtag:blogger.com,1999:blog-8779885531426200622.post-73747245628700780202010-09-28T19:44:40.490+02:002010-09-28T19:44:40.490+02:00Thank you! I can actually DO this recipe! Thanks!Thank you! I can actually DO this recipe! Thanks!Wendy, Sock Monkey Makerhttps://www.blogger.com/profile/14924486262524189380noreply@blogger.comtag:blogger.com,1999:blog-8779885531426200622.post-35300240608829802262010-09-27T22:42:44.588+02:002010-09-27T22:42:44.588+02:00“Monsieur Henry’s Eggplant Gratin” (Patricia Wells...“Monsieur Henry’s Eggplant Gratin” (Patricia Wells at Home in Provence by Patricia Wells, pp. 115-116)<br /><br />2 tablespoons extra-virgin olive oil <br />a pinch of dried oregano<br />eggplants (2 small 5 oz. ea. or 1 large 10 oz.) <br />½ cup freshly grated Parmigiano-Reggiano cheese<br />fine sea salt <br />2 pounds fresh tomatoes, cored and halved crosswise<br />3 tablespoons finely minced mixed fresh herbs, such as rosemary, sage, thyme and basil (or Herbs de Provence)<br /><br />Preheat oven to 450 degrees. Drizzle 1 tablespoon of oil over the bottom of a gratin dish. If the eggplants are small, slice them in half lengthwise. If they are large, cut them into four lengthwise slices. Place the eggplants, skin side down, in a single layer in the gratin dish. Lightly score them with a sharp knife. Sprinkle with the salt and minced fresh herbs and oregano. Sprinkle with half the cheese. Place the tomato halves, cut side down, on top of the eggplants in a single layer. Brush the tomato skins with the rest of the oil and sprinkle with the remaining cheese. Place the gratin dish in the center of the oven and bake until the vegetables are soft and almost falling apart, about an hour. The tops of the tomatoes should be almost black, and juices from the eggplant and tomato should turn thick and almost caramelized. Serve warm or at room temperature, as a side dish or main vegetable dish. Use a spatula to cut and serve measured portions. Four to six servings.The Sullivanshttps://www.blogger.com/profile/13394886274870482570noreply@blogger.comtag:blogger.com,1999:blog-8779885531426200622.post-37322122257222443492010-09-27T20:26:09.072+02:002010-09-27T20:26:09.072+02:00Sounds like you had a great summer in the Mitten! ...Sounds like you had a great summer in the Mitten! And I need to know what meal was pictured here... Looks yummy!Wendy, Sock Monkey Makerhttps://www.blogger.com/profile/14924486262524189380noreply@blogger.com