|
Post by Truffaut on Jun 7, 2007 12:44:11 GMT -5
Here's the latest culinary effort chez Truffaut. It was taken from the new cookbook "Chocolate and Zucchini" by Clotilde Dusoulier. The pate sablé crust is probably the easiest I've ever made, and I think the best.
|
|
|
Post by andi on Jun 7, 2007 13:01:47 GMT -5
Mmmm looks divine to me, well done Truffaut, when are we all coming around for dinner?
|
|
|
Post by Becky (Berkeleytravelers) on Jun 7, 2007 13:03:15 GMT -5
Really, it's not nice to torture all of us like this . . . . (It looks absolutely wonderful although I have to admit I probably never would have the patience to try to make it!)
|
|
|
Post by sistereurope on Jun 7, 2007 13:03:39 GMT -5
I just exalted you for that Truffaut...it looks DIVINE!!
|
|
|
Post by Shoesy on Jun 7, 2007 13:54:54 GMT -5
OMG, Truffaut ! You actually made that beautiful creation ! You must be very skilled in the kitchen.
|
|
|
Post by annettecinca on Jun 7, 2007 14:05:35 GMT -5
Truffaut, that looks amazing! Your photo should be in Clotilde's book! What filling recipe did you use--was it the Tartelettes aux Fraises? I made her Tarte Amandine à la Myrtille a few weeks ago, and agree, the crust recipe is very good and easy.
|
|
|
Post by holger on Jun 7, 2007 14:06:19 GMT -5
Really looks wonderful. I would have to make it with different fruits since strawberries are, unfortunately, one of the fruits I am allergic to--along with kiwi, passion fruit and mango. But blueberries and pears would work.
|
|
|
Post by Happygoin on Jun 7, 2007 14:17:17 GMT -5
Bravo, Truffaut! Is that a lovely vanilla pastry cream I see peeping out at us from under the fruit?? You are tres talented, I see. Laduree better watch out...
|
|
|
Post by susanb on Jun 7, 2007 14:25:42 GMT -5
I have never even attempted to try something that looks like that. It looks like something right out of a pastry shop. How beautiful. I 'm sure that it tastes as good or even better than it looks!
|
|
|
Post by annettecinca on Jun 7, 2007 16:10:35 GMT -5
Truffaut, what other recipes from Chocolate & Zucchini have you tried? I'd like to compare notes! I've made the Quiche Oignon & Cumin; Tarte Tatin à la Tomate; Salade de Poulet, Pêches & Noisettes; and the Mini-Quiches Poulet & Noix de Cajou, as well as the aformentioned tarte, and they have all turned out wonderfully. I've made the onion quiche twice--the first time I got distracted and the onions burned, but I was able to save most of them (very carmalized!). It was a hit, and the family was disappointed with the second one. So when I make it from now on, I will definitely carmalize the onions rather than just sautéing them! Sorry for getting off topic...
|
|
|
Post by Truffaut on Jun 7, 2007 22:40:15 GMT -5
Annette, I did use the tarte aux fraises recipe, but changed the fruit to raspberries and blueberries. I haven't tried any of the other recipes yet. How were the quiches with chicken and cashews? I thought that sounded good and might be tasty served on top of arugula salad.
Happy, yes its a crème patissière. It's really no different from others, but for some reason seemed really simple and didn't even show the slightest hint of burning like most others.
|
|
|
Post by GitteK on Jun 7, 2007 23:31:20 GMT -5
Truffaut! Not a bad tarte at all [nodding approvingly] !! I would love to see your recipe for the crust - you must have used spoonfuls of butter to grease the mould/form (or whatever you call it), so that it would let go after baking and remain intact in those preeeettttyyyy edges !
|
|
|
Post by annettecinca on Jun 7, 2007 23:38:44 GMT -5
Truffaut, I really liked the combo of chicken, cashews & tomatos in the quiche, and the addition of tarragon was the perfect touch. I played with the recipe a bit tho, and baked it in a quiche pan with a crust rather than doing the mini size (I left out some of the flour to compensate, so the texture was a little different). If I do it that way again, I will use the egg & cream measurements from the onion quiche tho (I liked the texture of the egg in that one better than the chicken/cashew one). But next time, I really should just follow the recipe and bake them in the mini tins!!! At any rate, it's a tasty combination, and you're right, would be great with arugula. Your pastry picture got me in the mood for baking today, so I made another Tarte Amandine à la Myrtille!
PS--Do you have a photo studio at your house??!! Your picture looks sooo professional!!!
|
|
|
Post by Truffaut on Jun 8, 2007 8:59:10 GMT -5
Annette, I made another pair of tarts this morning, using just raspberries, and they look better than the others. I really want to try the myrtille amandine, but my partner doesn't like blueberries (hence the raspberry-only tarts). My partner took the photos using a Sony digital camera that's about 8 years old. We don't have a studio, but we do have some lighting and backdrops that we use for photrographing the antiques (shameless plug--www.KensingtonHouseAntiques.com) and he takes all those pics.
Gitte, I use a fluted tart pan with a removable bottom. No greasing at all. You could also use a silicone pan, but the one with removable bottoms are much easier.
|
|
|
Post by annettecinca on Jun 8, 2007 12:42:01 GMT -5
So that's your photo secret! G is very good! I think the blueberry tart would work equally well with raspberries (tho Clotilde suggests crushing them, or using poached pears).
|
|
|
Post by Truffaut on Jun 8, 2007 14:35:16 GMT -5
The entire end of our house was once planted with a raspberry patch. We had more than we could use, and they often went to waste on the bushes. I could even do decadent things like raspberry pies with no end in sight! Alas, we had to have the property re-graded and all the bushes had to be removed. Now, I'm reduced to buying those horribly expensive plastic boxes just like everybody else.
|
|
|
Post by annettecinca on Jun 8, 2007 14:55:05 GMT -5
Ouch, I bet that really hurts after having your own for so long! And I'm sure they tasted a whole lot better, too. What a shame your bushes had to be taken out--sounds like you would have had enough to make us ALL pies!
|
|
|
Post by Becky (Berkeleytravelers) on Jun 8, 2007 15:28:18 GMT -5
T - if you ever get around to planting more raspberries, try making frozen (no-cook) raspberry jam. I found a recipe on the web that I used when my father (who grows them by the bushel) gave me far more than we could use. It had a little orange oil and some nutmeg, which added an interesting flavor, but otherwise is like putting smushed fresh raspberries on the english muffins.
|
|
|
Post by Truffaut on Jun 8, 2007 18:04:52 GMT -5
I've had freezer strawberry jam, but never raspberry. Alas, unless I become insanely rich or all the raspberry canes mysteriously reappear, I'll probably be limiting my raspberry intake like everybody else. (I did make more of the tarts today, though, and used only raspberries on top).
|
|
|
Post by Becky (Berkeleytravelers) on Jun 8, 2007 21:06:11 GMT -5
Raspberries are just about my favorite fruit -- so fragile, yet oh so good! You just need to have friends or relatives with a farm, because no matter how good the produce store is they never are the same when you get them from a commercial source (I think because they have such a short shelf life that it's almost impossible for them to be picked ripe, and as with most fruit and vegetables, that makes all the difference).
|
|