heather_in_sf
Well-known member
Oh! These are my favorites! love the brandy on its own too... hmmm, must go shopping...
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What recipe would you make if...
- Thread starter richard-in-cincy
- Start date
richard-in-cincy
Well-known member
Well let's see, we'll be in Richmond in early march...
shouldn't the young asparagus be shooting up by then? Hmmm, woven young asparagus domes...
shouldn't the young asparagus be shooting up by then? Hmmm, woven young asparagus domes...
I tried it just to see if it could be done once....
It worked. Got to have the asparagus just exactly the right flexibility though. I ended up wanting the "dome" firm so it didn't just sag on what I made it for so I pressed the "dome" into a sieve and deep fried it. What a pain in the neck (sputter, sputter) but I will say it was pretty. I took some really red young rhubarb stalks and shaved off some peelings then wove that in at the last moment too for color. Right up your alley, Richard.....really tedious but fabulous in the end. By the way, I served it as an appetizer and under the "dome" was a scallop mousse with two sauces and tiny rounds of lamb tenderloin with crisscrossed blanched baby snow peas. Don't ask for the recipes- it was years ago when I lived to make tortured food.
If you don't want a sag in your "dome" and don't want to deep fry then weave into a square or whatever "mat" shape and keep it flat. Still fabulous. You could weave half asparagus and half poached white fish strips over a sauce too- saw that in a book once.
It worked. Got to have the asparagus just exactly the right flexibility though. I ended up wanting the "dome" firm so it didn't just sag on what I made it for so I pressed the "dome" into a sieve and deep fried it. What a pain in the neck (sputter, sputter) but I will say it was pretty. I took some really red young rhubarb stalks and shaved off some peelings then wove that in at the last moment too for color. Right up your alley, Richard.....really tedious but fabulous in the end. By the way, I served it as an appetizer and under the "dome" was a scallop mousse with two sauces and tiny rounds of lamb tenderloin with crisscrossed blanched baby snow peas. Don't ask for the recipes- it was years ago when I lived to make tortured food.
If you don't want a sag in your "dome" and don't want to deep fry then weave into a square or whatever "mat" shape and keep it flat. Still fabulous. You could weave half asparagus and half poached white fish strips over a sauce too- saw that in a book once.
music-city-missy
Well-known member
aajay - Mike's was in Boston - have you had theirs?
I am dying to figure theirs out - it's different than one I had at another place in Boston that I can't remember. We also tried Bova's
I am dying to figure theirs out - it's different than one I had at another place in Boston that I can't remember. We also tried Bova's
richard-in-cincy
Well-known member
I love it, the ultimate fix: deep fry! LOL
While the general level of torturedness is high, M might object because it's a recognizable fresh vegetable. ROFL.
While the general level of torturedness is high, M might object because it's a recognizable fresh vegetable. ROFL.
To Music City Missy--I usually go to Modern Pastry shop on Hanover St
in the North End in Boston, but almost any Italian pastry shop shop in Boston especially on Hanover St. has excellent Sfogliatelle. I've also had great Sfog. in New York, Providence and New Haven. I know how to make the pastry and the ones I made were excellent. I'll see if I can dig up some pictures. The problem is they are labor intensive, finicky to make and ideally take about two days as the pastry should chill overnight. But there is nothing like a fresh-baked one!
in the North End in Boston, but almost any Italian pastry shop shop in Boston especially on Hanover St. has excellent Sfogliatelle. I've also had great Sfog. in New York, Providence and New Haven. I know how to make the pastry and the ones I made were excellent. I'll see if I can dig up some pictures. The problem is they are labor intensive, finicky to make and ideally take about two days as the pastry should chill overnight. But there is nothing like a fresh-baked one!