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« Caramelised aubergine tartare with curried nuts | Main | Stuttgart: Culinary City Snapshot »

Mar 09, 2007



Wow, visiting grandparents on a farm, what fun childhood memories.
This recipe looks so good. The combination sounds delicious. But why remove the roe? I've been wondering why restaurants in the US always remove the roe, and increasingly so now in France too. I love the roe!


This is another recipe that I'm copying down... I made the eggplant yesterday, it was great!


Holy Mother of all things I love....seriously....I love all these things that you rolled into one! It looks so good, you can never go wrong with bacon and butter :)


This looks so amazing. I've just started using jerusalem artichokes in cooking, so I'm glad to have a new way to prepare them.


I know those Saint Jacques as Jacobsmuscheln, dass sie auch Pilgermuscheln heißen ist mir neu. Und jetzt weiß ich endlich was ich mit den Jerusalem Artischoken machen kann, die ich in einem kleinen Feinkostladen hier in Singapur immer begutachte und sie bisher nie mitgenommen habe. Hope they still have some stock of them.


I absolutely love scallop and I would devour this dish!!

Thanks for the recipe! :)


Scallops and bacon I have done many times but never thought about using an artichoke puree. Thanks for the idea.

Lynne Daley

Congratulations! I will definitely try your recipe.

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