tag:blogger.com,1999:blog-8778626287556834261.post1323901210340511529..comments2024-03-18T00:16:05.698-07:00Comments on lostpastremembered: Toulouse-Lautrec’s Recipe for Pigeon with Olives (Ramereaux aux Olives)Deana Sidneyhttp://www.blogger.com/profile/14908407077861396161noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-8778626287556834261.post-9678433491575633692011-03-31T06:04:11.344-07:002011-03-31T06:04:11.344-07:00This sounds absolutely delicious. Fabulous story t...This sounds absolutely delicious. Fabulous story too, I had no idea TL was such a gourmand. Now those two fat mourning doves sitting in my yard are beginning to look tastier every day. I suppose you could source fat pigeons anywhere in the city, huh? If you didn't mind a whiff of cigarette butt. Like being pre-fumee.Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-14624064857208594772011-03-29T15:34:44.610-07:002011-03-29T15:34:44.610-07:00I devoured this post like it was a Lautrec culinar...I devoured this post like it was a Lautrec culinary creation. I wasn't aware that he was such a gourmand, but art is art no matter the medium. The last time I had wood pigeon was in London years ago. It is a delicate and tasty bird.<br /><br />The nutmeg grater is interesting. I have a friend who travels with her Peugeot pepper grinder. She pulls it out of her purse where she keeps it in a small cloth bag and grinds her favorite pepper on her meals. <br /><br />Thanks for another interesting and novel post.<br /><br />Diane2 Stewshttps://www.blogger.com/profile/13215338109613729558noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-81929021235507285762011-03-28T19:22:30.561-07:002011-03-28T19:22:30.561-07:00What a gorgeous dish...I love Henri Toulouse-Lautr...What a gorgeous dish...I love Henri Toulouse-Lautrec, but knew little about the culinary side. Fascinating post!Magic of Spicehttps://www.blogger.com/profile/05034283259164629148noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-2650675023338006452011-03-28T14:54:35.845-07:002011-03-28T14:54:35.845-07:00hi Deana
I don't think I have ever read a more...hi Deana<br />I don't think I have ever read a more complete history of Henri, what a great talent he was, and I do remember hearing of his fondness for food and drink. I have never had pigeon before, but the way you prepared it how could it not be delicious. I love olives and what a nice accompaniment to that lovely bird.<br />Thanks again for such a wonderfully informative post!<br />Cheers<br />DennisChef Dennis Littleyhttps://www.blogger.com/profile/05388059515828451861noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-54227130187560536592011-03-28T14:45:38.464-07:002011-03-28T14:45:38.464-07:00I love TL. I once read a third of a biography abou...I love TL. I once read a third of a biography about him. It was very interesting, I just never finished it. Never got to his cooking years though. :)Erika Beth, the Messy Chefhttps://www.blogger.com/profile/09409760464649188214noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-11070142909426658682011-03-28T05:24:03.400-07:002011-03-28T05:24:03.400-07:00Enjoyed the story and the dish is terrific! Great...Enjoyed the story and the dish is terrific! Great flavor profile with the truffles and the olives!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-57378424174567561162011-03-28T04:43:25.762-07:002011-03-28T04:43:25.762-07:00So beautiful! I always thoroughly enjoy your art-f...So beautiful! I always thoroughly enjoy your art-focused posts. The pigeon looks delicious, definitely a recipe I would like to try sooner rather than later.Megan @ FeastingonArthttp://www.feastingonart.comnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-46640242844451824312011-03-28T01:35:14.731-07:002011-03-28T01:35:14.731-07:00What a wonderful portrait of the men taking a pers...What a wonderful portrait of the men taking a perspective that I had no idea about-his dedication for food! The Pigeon with olives looks and sounds absolutely heavenly and I'm with him-only worth making for worthy souls!Lorraine @ Not Quite Nigellahttp://www.notquitenigella.comnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-84100199364140425782011-03-27T23:30:43.755-07:002011-03-27T23:30:43.755-07:00I have always felt a kinship for Toulouse-Lautrec ...I have always felt a kinship for Toulouse-Lautrec (love the renegade and the challenged) knew a bit about his rich talents, but not to this extent, which I was very interested to learn about here; the last time I had pigeon was in Beirut as a teen, it was made the Egyptian way with rice and I remember feeling a bit squeamish about eating it; but it was very dark and not very different from chicken really; the addition of olives and these spices sounds perfect with it.Taste of Beiruthttps://www.blogger.com/profile/05857631795009227778noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-69204549587075540122011-03-27T08:54:44.254-07:002011-03-27T08:54:44.254-07:00The research surrounding this dish is fascinating ...The research surrounding this dish is fascinating - and now I need to find out more. Also thinking the pheasant in my freezer may translate a wee bit.Claudiahttps://www.blogger.com/profile/15601656778586008081noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-8335661987598119212011-03-27T04:09:15.647-07:002011-03-27T04:09:15.647-07:00Dearest Deana,
You are gifted in so many ways, b...Dearest Deana, <br /><br />You are gifted in so many ways, but your writing and insight is as delicious and rich as the history and recipes you provide your readers. I am so enchanted by every word, every sentence that transports me to a world that I SO LOVE....this fabulous place where people love food and art, and through the difficulties of their life and destitute circumstances, CREATE SUCH BEAUTY...and your comments on my post...oh dear, YOU SEE! YOU UNDERSTAND!!! Oh, I think those tethers of youth are finally loosening up dearest, yes, THEY ARE loosening my balloon. You are incredible, and your spirit is beautiful. WHAT A LIFE LE PAUVRE TOULOUSE_LAUTREC a mené!!! But what a legacy. MERCI MILLE FOIS and your recipe looks marvelous. CHEERS!!! AnitaCastles Crowns and Cottageshttps://www.blogger.com/profile/01780241008313365707noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-7579304708853346642011-03-26T19:44:54.370-07:002011-03-26T19:44:54.370-07:00Fascinating post as always.... and the Pigeon with...Fascinating post as always.... and the Pigeon with olives look heavenly!Lisa @ Tarte du Jourhttp://www.tartedujour.comnoreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-42805560395846171652011-03-26T08:06:57.963-07:002011-03-26T08:06:57.963-07:00While your pigeon is a treat for the senses you ab...While your pigeon is a treat for the senses you ability with words and the research you do is a treat for the mind and soul. This was a lovely informed post and I enjoyed every moment of it. I hope you have a great day. Blessings...MaryMary Bergfeldhttps://www.blogger.com/profile/09234678984137982414noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-75848421972832873472011-03-26T04:32:45.916-07:002011-03-26T04:32:45.916-07:00(My grandmother's old nutmeg grater is so pros...(My grandmother's old nutmeg grater is so prosaic! Wouldn't a portable one be magnificent?)<br />Well, you've done it again, Deana. What a brilliant post. I believe I read someplace about his culinary talents, but had no idea the extent of his interest and ability. Perhaps finding talent in both art and cuisine (isn't that an art in itself?) are a natural extension of the artistic temperament? And wouldn't a collection of his menus be brilliant? And he probably sketched them off with one hand while stirring a pot with the other!<br /><br />I do love your collaborations with D'Artagnan and 12 Bottle Bar...some fabulous posts are a result and no doubt there will be many more to come.<br /><br />Now to the cookbook and recipe: The Art of Cuisine sounds like a gem. I will certainly put it on my wish list! I'm loving the recipe...so many flavors in one dish. It looks marvelous!Barbarahttps://www.blogger.com/profile/10038190964528332030noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-47212468560140781722011-03-25T19:12:39.440-07:002011-03-25T19:12:39.440-07:00I wonder if I would eat a pigeon if I found someon...I wonder if I would eat a pigeon if I found someone to harvest one for me. I know it is all the same as squab, essentially. I might use a cornish game hen.Sarahhttps://www.blogger.com/profile/15356018786442529490noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-84176989450093768732011-03-25T16:14:45.138-07:002011-03-25T16:14:45.138-07:00Thank you for sharing all this wonderful informati...Thank you for sharing all this wonderful information. I recent rented a movie that was a documentary on his life...and they did not TOUCH on his culinary talents....how strange...don't you think?<br /><br />JoMy Grama's Soulhttps://www.blogger.com/profile/10114089036939629527noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-10805091526701557452011-03-25T13:02:22.519-07:002011-03-25T13:02:22.519-07:00What a wonderful read! I didn't know how Henr...What a wonderful read! I didn't know how Henri loved to entertain. Another release of his creative talent, I'm sure. I love his art and we were happy to see an special exhibition of his work when it was at the Art Institute in Chicago.<br /><br />What beautiful little birds. They must have been so delicious.SavoringTime in the Kitchenhttps://www.blogger.com/profile/14416968440250548090noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-20889455782638635952011-03-25T12:20:26.304-07:002011-03-25T12:20:26.304-07:00You don`t stop surprising me, your work just gets ...You don`t stop surprising me, your work just gets better and better.<br />The amount of research you make is just unbelievable.<br />Stunning recipes and photos.<br />Wishing you a great weekend ♥Ana Powellhttps://www.blogger.com/profile/06207536335996545519noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-27019061949619970062011-03-25T11:43:45.357-07:002011-03-25T11:43:45.357-07:00Deana...you are amazing...this is me bowing!!!
An ...Deana...you are amazing...this is me bowing!!!<br />An amazing post...I just learned so much that I did not know...visiting you is always a gift!<br />L~xoLindahttps://www.blogger.com/profile/08731127892542929874noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-44251190086086066372011-03-25T09:51:47.627-07:002011-03-25T09:51:47.627-07:00gorgeous post,congrats!and a very special dish!:)gorgeous post,congrats!and a very special dish!:)Momohttps://www.blogger.com/profile/00009249829867167015noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-32415410415058071042011-03-25T09:04:37.912-07:002011-03-25T09:04:37.912-07:00You've taught me so much..I never knew most of...You've taught me so much..I never knew most of this..if not all..<br />I wonder if guests were allowed to bring some menus home..little works ..of treasures to be sure!<br /><br />He had good friends..that's so nice..<br />D'Artagnan is so good to you and vice versa.<br /><br />There is a farm in QC that raises prize pigeons for culinary purposes..we watched a show on it..very interesting.. expensive too!<br /><br />Your pigeon looks wonderful..La Table De Nanahttps://www.blogger.com/profile/04358539954508050792noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-21571009291309579152011-03-25T07:24:32.269-07:002011-03-25T07:24:32.269-07:00I have had the art of cuisine for years and I was ...I have had the art of cuisine for years and I was just talking about it yesterday.....Christo Gonzaleshttps://www.blogger.com/profile/07593498830764421725noreply@blogger.comtag:blogger.com,1999:blog-8778626287556834261.post-11160990835748645682011-03-25T06:34:33.095-07:002011-03-25T06:34:33.095-07:00I have a squab in the freezer that needs eating. T...I have a squab in the freezer that needs eating. This post makes me want to cook it in absinthe.Peterhttp://www.acookblog.comnoreply@blogger.com