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Amy
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Post subject: I'm so bad...  Posted: Fri Nov 15, 2013 3:47 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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I've been wanting a vegetable sheeter for a long time, and I finally bit the bullet. My new babyIt arrives next week. I'm excited to try Frédéric Bau's "Parfait au caramel épicé, paillassons et lasagne de pommes Granny Smith, ambre de cidre" or, in English "Spicy caramel parfait, Granny Smith apple tangles and lasagne with cider amber." I'm hoping it turns out as interesting and well as I think it will. I'd like to serve this for a party this Christmas. Amy
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Darcie
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Post subject: Re: I'm so bad... Posted: Fri Nov 15, 2013 3:50 pm |
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
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That website is downright dangerous.
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Amy
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Post subject: Re: I'm so bad... Posted: Fri Nov 15, 2013 3:51 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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To say the least...
When I lived in NY I went there often...rarely left without dropping a few bills.
Amy
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SilverSage
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Post subject: Re: I'm so bad... Posted: Fri Nov 15, 2013 5:13 pm |
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 410
Location: Florida Gulf Coast
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Amy, I want to share your kitchen.
_________________
In our house, dog hair is a condiment.
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Amy
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Post subject: Re: I'm so bad... Posted: Fri Nov 15, 2013 6:47 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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I like to share my kitchen. You are invited any time.
Amy
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Paul Kierstead
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Post subject: Re: I'm so bad... Posted: Sat Nov 16, 2013 7:42 pm |
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
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C'mon, you can just do it with a knife! I've seen Japanese chefs do it on YouTube.
Seriously, though, that is way cool.
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Amy
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Post subject: Re: I'm so bad... Posted: Mon Dec 02, 2013 2:20 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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I'm in love.
With the holiday, I didn't get a chance to take this puppy for a test spin until this morning. I used the softest veggie/fruit I had on hand...an apple. A long, translucent sheet of apple is what I got. Way cool.
I just poached the sheets in a light simple syrup flavored with star anise.
I'm thinking to try a terrine of apple, SV butternut squash, SV celery root (all done on the sheeter), with goat cheese, thyme (or tarragon) and some kind of pecan topping. (Lots of layers that melt in your mouth is my goal.) The topping needs to have some liquid, but I'm not digging the idea of something sweet, e.g., maple. I want more flavor contrast, and perhaps a bit of heat.
Suggestions?
Amy
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marygott
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Post subject: Re: I'm so bad... Posted: Mon Dec 02, 2013 2:29 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Pernod? And you are so cool.
Mary
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jeanf
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Post subject: Re: I'm so bad... Posted: Mon Dec 02, 2013 2:31 pm |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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I first thought about a thai sweet chili sauce, but I don't think that's right. Then what came to mind is candied bacon (or bacon jam) or a confit of sweet onions, or cloves.
And I too want to share your kitchen. Or just move in.
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Amy
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Post subject: Re: I'm so bad... Posted: Mon Dec 02, 2013 3:11 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Hey, I just have more time on my hands to think about these things because that's my job. I even dream about food and recipes.
I have some Pastis I've not used in ages, and I do like it. Must noodle the idea...
Amy
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