FRENCH WORD-A-DAY

This is perfect to take to a gathering or to have on hand during a busy season, with houseguests, whenever! Thank you so much for sharing! I’m thinking of bits of ham, cheese, green onion, tomato, peppers....pickles? Haha

Nevermind. I just read 'while ignoring the sugar part'.

Dear Kristi,

I just love your gentle kitchen helper!

This is a very exciting alternative to the French yogurt cake which has become a favorite for my family. After explaining this recipe to George, he had one question. Does the Chief Grape like it? : o)

Dear Kristi,
I regret that I could not make it back to Denver to hear you.

I am so glad that Smokey is supervising your efforts- very carefully. What a sweet boy!!!

I think maybe I will try the ga^teau sale' (no proper accents on this American keyboard!) with feta cheese, black olives, spinach leaves and artichoke hearts. Do you think those last two ingredients are too moist??

Joyeux noel!!!!
Sue

Kristi- Point of information:
How big are cans of tuna in France? In the US they are at least 5.5 oz packed in either oil or water. I have a feeling that cans of French tuna are smaller than 5.5 oz. which could make a difference in the cake salé.

Thank you Kristi! With that endorsement I will have to give it a try when Chris makes it! All the best, George

Hi Kristi
Since the 1980's I've made the following recipe which would adapt easily to your yoghurt cake recipe, and would be lighter and moister with yoghurt and less oil:
CAKE SALÉ (Katia Daum)

200 g farine
1 sachet de levure
200g olives vertes dénoyautées
100 g. jambon coupé en dés
100 g lard fumé coupé en dés
150 g gruyère rapé
4 oeufs entiers
1 dcl. vin blanc
1 dcl huile

- mélanger farine + levure + huile + vin + oeufs battus.
- ajouter lard + jambon + gruyère
- verser dans un moule beurré
- cuisson four 6/7 (200ºC.) 45 min.

Hi Kristi,

I absolutely love your blog which I've been following since the early 2000's! My husband and I are Persian and he grew up in Nice so we have a connection to the South of France and I enjoy your stories even more since we have come to know the region. I wanted to let you know that the "wheat -sprouting" is an essential part of the Persian New Year which happens on the first day of Spring. It's a very old tradition (more than 3 thousand year-old) symbolizing regrowth/rebirth and as you mentioned to bring prosperity to your family in the new year. We sprout it in early March so it's ready for the ceremonial table set on March 20/or 21st depending on the time or the spring equinox each year. The ceremonial table has 7 objects each representing a symbolic meaning , with wheatgrass or "Sabze" being one of them.
Here's a link to explain it better:
https://www.npr.org/sections/thesalt/2016/03/20/471174857/nowruz-persian-new-years-table-celebrates-spring-deliciously

Its so interesting this tradition has made it to French families as well for the Gregorian New Year!

Our dear Kristi,
Those wonderful pictures with sweet Smokey just wrap themselves around our hearts!
Please give him a gentle kiss for us,too!
I didn't think ANYTHING could top your heavenly yogurt cake,but your cake sale
is beyond delicious! YUM!
Thank you!
Especially love the ble bien germe! What a cherished family tradition!
Love
Natalia xo

That didn't come out right--I used the sideways triangles to set off the commands to use and they got deleted in printing! I meant to say:
What I do is type in a different program, like Word, or even my Outlook or Yahoo, so I can have access to the INSERT, SYMBOL source of letters with accents, then copy the message to the box here in Kristi's blog. Voilà ! Les accents sont apparus!

Hi Kristi,

I love your blog which I've been following since the early 2000's! My husband and I are Persian and he grew up in Nice so we have a connection to the South of France and I enjoy your stories even more since we have come to know the region. I wanted to let you know that the "wheat -sprouting" is an essential part of the Persian New Year which happens on the first day of Spring. It's a very old tradition (more than 3 thousand year-old) symbolizing regrowth/rebirth and as you mentioned to bring prosperity to your family in the new year. We sprout it in early March so it's ready for the ceremonial table set on March 20/or 21st depending on the time or the spring equinox each year. The ceremonial table has 7 objects each representing a symbolic meaning , with wheatgrass or "Sabze" being one of them. Here's a link to explain it better:

https://www.npr.org/sections/thesalt/2016/03/20/471174857/nowruz-persian-new-years-table-celebrates-spring-deliciously

It’s so interesting this tradition has made it to French families as well for the Gregorian New Year!
Have a wonderful holiday!
Bisous

I'm going to try this right now....Je vais l’essyaer tout de suite èéàç

Bravo! Merci! Ça marche !

Thank you, Kristi! This is delicious, and my husband and I are enjoying thinking of all the combinations to try in the future. I made it just like yours except with bacon pieces instead of tuna (it is what I had!) Yum!

Is anyone else having trouble with the savory recipe? Mine is turning out stodgy, gloppy. both times. I think the amount of flour is overstated. Will try again with 2 measures of flour and four eggs.