How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
LA TARTE AU CHEVRE 0001
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Comment by John Barrows on December 10, 2008 at 11:12am - Wow!
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Comment by Debbie on December 10, 2008 at 5:01pm
- Beautiful! I love all the vegetables you have included. Is there a substitute cheese for goat cheese (Patrick and Jeanette may frown upon that)? You are a great video maker!
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Comment by Laura on December 10, 2008 at 11:32pm -
This tart come from my imagination, so you can use any vegetable you want !
Yes, Debbie you can use mozzarella but the taste will be different of course. Goat cheese has a salty taste. You might order goat cheese to Monteillet farm ...
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Comment by Laura on December 10, 2008 at 11:33pm
- http://www.monteilletcheese.com/
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Comment by Patrick on December 11, 2008 at 2:38am - Looks interesting and tasty....sort of a marriage between a quiche and a pizza. Smoked mozzarella may be a better substitute than plain mozzarella, but one must try the goat before venturing off.
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typically, toast points are served with a soft-boiled egg with it's top lopped off and sitting in an egg cup. with the pointy ends of the toast, one can dunk his or her toast into the egg yolk. get the "point"?
To understand the "toast point" controversy, go here. Johnny is into toast points. As a matter of fact he is known regionally as Mr. Toast Point. An envious position for anyone deep in toast point tradition and preparation.
that's just Patrick's attempt at humor
just no-knead dough bread toasted !
the concept is the same, but the puff pastry is lighter in texture (but richer - a batch of puff pastry is made with 4 cups of flour and 3 sticks of butter). Lots of folding and rolling - I bet a pasta roller would work!
Yeah, boy! Go get'emm Mahatma Johnny Gandhi.
LOOK JOHNNY!!!!!..................TOAST POINTS!!!!
Actually, Laura has a good idea here. Instead of using the typical dough for a calzone, the puff pastry would probably work very well. I think I will do a little experimenting. Of course, puff pastry does not want to become part of you DAILY diet ...
ah, yes - duck fat!
We ate our last one two weeks ago (that we brought back from Paris last year).
I know its a little early for it but I couldn't resist !
Looks like a calzone pizza but it's not I know. You can add what ever you like in your brioche, it works ! Eaten with a salad ...
Ah potatoes ! what a story ! and so many ways to cook them.
When I cook "pommes de terre sarladaises" (named from Sarlat in the Périgord) I Boil them first and then I put potatoes slices in a pan to make them brown with parsley, garlic, salt, pepp...
Brian : congratulations ! Any dough you used, your baguettes are very beautifull.
The crust has to be crispy but not thick, with a nice honey brown color !
As you know guys, I make my bread and don't buy it anymore for several months now. I use th...
She's beautifull ! Coca, one of my 2 cats share my breakfast each morning ! He likes goat cheese very much ...
No, the term "Injun" is not a racial slur. The English wire-jawed rulers of India pronounced the word "Indian" as "Injun".
Indian cooking (in this case vegetarian cuisine of the south) is a great example of a regional cuisine, and the simplicity ...
Roll out a sheet of puff pastry (hard to make but easy to buy) and cut in two. On one half, layer sauteed onions, garlic, fresh thyme, braised kale, sauteed wild mushrooms (I used chanterelles) and some shredded cheese (Fontina in this case). Seal...
I would go with your recipe but over night 1st rise, knead, 2 hour 2nd rise, knead. Rest. Form into length. Rest for 1 hour. Put slits in. Bake, covered. ( when I say "rest", I mean the dough, not you)
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