http://nicolepeyrafitte.com/blog/2009/05/29/sardine-tartine/ Recordings of Foods & A®titudes Wed, 01 Feb 2012 17:41:47 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://nicolepeyrafitte.com/blog/2009/05/29/sardine-tartine/comment-page-1/#comment-2905 Wild Wild Roast Mon, 24 Aug 2009 11:30:46 +0000 http://nicolepeyrafitte.com/blog/?p=1435#comment-2905 [...] is definitely roasting well and there is plenty of food to nibble on while we wait. We serve some sardine tartines and the delicious pâté de chevreuil —venison pâté—Paulette made, followed by fresh goat [...] [...] is definitely roasting well and there is plenty of food to nibble on while we wait. We serve some sardine tartines and the delicious pâté de chevreuil —venison pâté—Paulette made, followed by fresh goat [...]

]]> http://nicolepeyrafitte.com/blog/2009/05/29/sardine-tartine/comment-page-1/#comment-2684 Encore des Sardines! Mon, 29 Jun 2009 11:53:42 +0000 http://nicolepeyrafitte.com/blog/?p=1435#comment-2684 [...] des sardines! First came the sardine tartine blog, were I mentioned that King Henri IV loved sardines and introduced them to the court; then came the [...] [...] des sardines! First came the sardine tartine blog, were I mentioned that King Henri IV loved sardines and introduced them to the court; then came the [...]

]]> http://nicolepeyrafitte.com/blog/2009/05/29/sardine-tartine/comment-page-1/#comment-2479 Cindy Wilkinson McMullen Sat, 30 May 2009 00:25:41 +0000 http://nicolepeyrafitte.com/blog/?p=1435#comment-2479 Quiet Friday at home and the Sardine recipe caught my tastebuds. I made it exactly as written and decided it needed a bit more "zing" - perhaps a result of living in Mexico for a year. I added a few capers and mixed a little dijon mustard with some fresh lime juice and a dash of worcestershire and stirred in it. Perfect! The suggestion about using salted butter and buttering after toasting was wonderful. Also, made your salad as I do several times a week. It is our favorite: simple, refreshing and complimentary to so many dishes. It is very hot her now so we started the meal with a chilled tomato soup and enjoyed a crisp sauvignon blanc. Bon Appetit! Thanks for the continued inspiration. Quiet Friday at home and the Sardine recipe caught my tastebuds. I made it exactly as written and decided it needed a bit more “zing” – perhaps a result of living in Mexico for a year. I added a few capers and mixed a little dijon mustard with some fresh lime juice and a dash of worcestershire and stirred in it. Perfect! The suggestion about using salted butter and buttering after toasting was wonderful. Also, made your salad as I do several times a week. It is our favorite: simple, refreshing and complimentary to so many dishes. It is very hot her now so we started the meal with a chilled tomato soup and enjoyed a crisp sauvignon blanc. Bon Appetit! Thanks for the continued inspiration.

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