tag:blogger.com,1999:blog-8104208349190221469.post6356344287126743159..comments2024-03-14T00:33:37.267-07:00Comments on Nook & Pantry - A Food and Recipe Blog: PissaladiereAmyhttp://www.blogger.com/profile/03476501320662187793noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8104208349190221469.post-26629282479074468342007-06-07T14:58:00.000-07:002007-06-07T14:58:00.000-07:00Helen,Please do let me know how it turns out! I h...Helen,<BR/>Please do let me know how it turns out! I hope you like it. :)Amyhttps://www.blogger.com/profile/03476501320662187793noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-19756367780430251302007-06-07T11:45:00.000-07:002007-06-07T11:45:00.000-07:00Food is so global and yet so unique. Both my mom a...Food is so global and yet so unique. Both my mom and grandma are from the SOuth and they make it very differently, and I bet that I make it differently!<BR/>I am trying it tonight and will let you know.<BR/>Food as a way of bringing back so many fond memories.Helenehttps://www.blogger.com/profile/15119932841882891505noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-60916468699319342732007-06-05T12:44:00.000-07:002007-06-05T12:44:00.000-07:00Patricia,I feel the same way sometimes, just a cou...Patricia,<BR/>I feel the same way sometimes, just a couple a days away and there are so many delicious posts to read. Wow pizza every week, sounds delish. <BR/><BR/>Lynn,<BR/>Aw thanks! It's true that anchovies aren't for everyone.Amyhttps://www.blogger.com/profile/03476501320662187793noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-38392461104575624882007-06-04T09:24:00.000-07:002007-06-04T09:24:00.000-07:00That looks delicious. I'm not an anchovy fan, but ...That looks delicious. I'm not an anchovy fan, but the onions call to me. I love the crust you've made, too. It looks perfect!Cookie baker Lynnhttps://www.blogger.com/profile/11069661176518230573noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-51803106800792663002007-06-04T08:18:00.000-07:002007-06-04T08:18:00.000-07:00Amy, a couple of days away from the computer and I...Amy, a couple of days away from the computer and I've missed all these delicious posts! :)<BR/><BR/>I make pizza every Saturday night but have never made pissaladiere. Yours look so good!Patricia Scarpinhttps://www.blogger.com/profile/14025126825422974626noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-60155763167618759682007-06-03T11:49:00.000-07:002007-06-03T11:49:00.000-07:00Bettina,I have a whole list of things we can bake ...Bettina,<BR/>I have a whole list of things we can bake together; I'll add pizza to that list. ;D<BR/><BR/>Anh,<BR/>I'll have to try the canola oil puff pastry sometime. I thought puff pastry was always made with butter. Thanks for the heads up. :) I really enjoyed the pizza crust in this recipe, I think it will be my go-to crust from now on.<BR/><BR/>Tigerfish,<BR/>Aw *blush* I'm still only a novice. Mm I love anchovies, try them sometime. I wanted to get the Ortiz ones but I couldn't bring myself to buy them because they were way too expensive. :(<BR/><BR/>Sig,<BR/>Thanks! I'm totally loving the weather right now. It's the way spring/summer should be, bout time too since it seemed to rain abnormally long this year. I hope you're enjoying the sun too. :)<BR/><BR/>WC,<BR/>Sausage is my favorite topping on pizza, but bacon is delish too.<BR/><BR/>Kalyn,<BR/>I'd never heard about this before either until I watched the America's Test Kitchen episode. It looked too cool so I had to make it. We really enjoyed it, very yummy.<BR/><BR/>Ari,<BR/>Anchovies aren't too bad, I was scared of them myself. But since they're cut up on here, they added a nice umami and saltiness without being overly fishy. I buy the oil packed ones since I can't be bothered to fillet the little buggers packed in salt. The brand I got was Agostino Recca.<BR/><BR/>Helen,<BR/>I hope I did pissaladiere justice, hopefully this was somewhat close to the one your mom made. :) <BR/><BR/>PE,<BR/>The flavors were definitely gutsy. It's was something totally new for us but we really loved it.Amyhttps://www.blogger.com/profile/03476501320662187793noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-58201511426544102942007-06-03T01:14:00.000-07:002007-06-03T01:14:00.000-07:00I saw that recipe in the America's Test Kitchen co...I saw that recipe in the America's Test Kitchen cookbook (for Cook's Illustrated) and it sounded delicious. Your post makes it even more so! I can imagine that this pizza would be an explosion of strong flavors. And that is a gorgeous picture!Passionate Eaterhttps://www.blogger.com/profile/14492203392706191554noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-28887748326277837912007-06-02T19:46:00.000-07:002007-06-02T19:46:00.000-07:00I grew up in Provence and my mom used to make it e...I grew up in Provence and my mom used to make it every friday night. I have not made it for us in a while but now I am craving it!<BR/>Beautiful..Gorgeous.Helenehttps://www.blogger.com/profile/15119932841882891505noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-74828567610972266532007-06-02T16:30:00.000-07:002007-06-02T16:30:00.000-07:00This look so amazingly delicious! I've never had p...This look so amazingly delicious! I've never had pissaladiere, but might be convinced to overcome my fear of anchovies for something as good looking as this. :)<BR/><BR/><A HREF="http://www.bakingandbooks.com" REL="nofollow">Ari (Baking and Books)</A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-61156347884137628272007-06-02T04:24:00.000-07:002007-06-02T04:24:00.000-07:00It looks fabulous! I've never had this before.It looks fabulous! I've never had this before.Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-86471619424397159942007-06-01T20:32:00.000-07:002007-06-01T20:32:00.000-07:00I've been thinking of making pizza for the past we...I've been thinking of making pizza for the past week but have just been too lazy. Mine are usually more of the sauted onions and bacon variety.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-65563183156725319792007-06-01T18:26:00.000-07:002007-06-01T18:26:00.000-07:00omg Amy that is a mouthwatering picture... anchovi...omg Amy that is a mouthwatering picture... anchovies, caramelized onions and olives... I can just imagine the taste... yummy..<BR/><BR/>Hope you are enjoying the nice weather we are having :) Have a great weekend!Sighttps://www.blogger.com/profile/16949737485794919264noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-3571268941628780072007-06-01T16:57:00.000-07:002007-06-01T16:57:00.000-07:00You are really a pro in doing all those pastry stu...You are really a pro in doing all those pastry stuff. I hv not tried any anchovies here except for those chinese anchovies (a.k.a ikan bilis).<BR/><BR/>Pissaladiere is really new to me.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-33363274817891135902007-06-01T16:39:00.000-07:002007-06-01T16:39:00.000-07:00I love pissaladiere. I have found that puff pastry...I love pissaladiere. I have found that puff pastry made from canola oil is less greasy than the butter variety, hence, perfect for this. However, I love your pizza version much better. Very yummy!Anhhttps://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-73388420794041604162007-06-01T12:10:00.000-07:002007-06-01T12:10:00.000-07:00ooooo, cool! i want to see you use the pizza stone...ooooo, cool! i want to see you use the pizza stone!!!Bettinahttps://www.blogger.com/profile/12187394059115229421noreply@blogger.com