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Old 07-28-2017, 05:57 AM   #11
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Well, it might have to wait for another spring. I can't seem to find any spring onions although I got some pretty big scallions. I also bought my asparagus too early as I wasn't anticipating having trouble finding the onions. So I'll make it today with the scallions (but they really can't compare to spring onions), with the asparagus which is now past its prime AND the overcooked crust the ruddy timer button got stuck and I never realized - not the first time this has happened - time for a new timer!

I'll post the results. IF its edible.
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Old 07-28-2017, 08:59 AM   #12
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Originally Posted by Rparrny View Post
I saw the photo but was unable to access the recipe for some reason. The picture showed asparagus tips so I will guess that is the tips you are talking about. I'll give you my opinion, but it is really no more than a guess...
Asparagus is a bit bitter and has a very definitive flavor...I've never seen asparagus sautéed with any other vegetable. My guess is the separate roasting of the tips is to keep that flavor separate and not allow it to effect the flavors of any of the other veggies in the pan. If you have ever seen asparagus steam in a pan and look at the water after, it is green and tastes like asparagus. The other vegetables look as if they have been caramelized in the pan. The flavor of veggies caramelized during sautéing is much different from the caramelization of roasting IMHO.
That's my guess and I'm stickin to it...
The tips cook more quickly than the stems which is why "they" make tall thin pans for cooking asparagus. (The asparagus stands up in the pan and the tops are out of the water and steam while the stems boil.)

This might be why they want you to use two different metods - although it sounds a bit crackers to me.
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Old 07-28-2017, 10:34 AM   #13
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The tips cook more quickly than the stems which is why "they" make tall thin pans for cooking asparagus. (The asparagus stands up in the pan and the tops are out of the water and steam while the stems boil.)

This might be why they want you to use two different metods - although it sounds a bit crackers to me.
Yeah I used to think the same thing until a chef pointed out to me that steam is higher in temperature than boiling water.
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Old 07-28-2017, 11:43 AM   #14
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Well, not the most successful attempt on my part with a new recipe (quelle supris)

I'm guessing my asparagus was just not fresh. Didn't slice very well. Bits & pieces pulled out. The taste was certainly there - it was good. The scallions were good. At least the crust didn't 'taste' bad, not perfect but OK.

Just called be more organized, check your ingredients. The Goat cheese I got was a bit drier than anticipated. I also forgot my conversion of oz to grams and added all of it, oops. Ended up adding more cream and creme fraiche.

I was lucky it didn't flow over, thought it would. Had enough to throw on to two little tarts and threw some halved cherries on them. Wasn't a complimentary taste to the cheese - I have another base with coconut milk which is a lot better.

So as I said - not my best. Thankfully it is at least edible.
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Old 07-28-2017, 12:24 PM   #15
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Tips Roasted & Sublimely Charred in Oven:

From the photograph, récipe & instructions, the tips are clearly roasted and just a bit charred which provide a sublime charred profile as well as the onions on top (not in filling of the quiche. )

It is also for the dressage or art of plating effect of the presentation of the finished tart that the author had used ..

Looks phenomenal !
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Old 07-28-2017, 12:35 PM   #16
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Practice makes perfect .. I am sure your next one shall turn out well ..

I use a very very young French Chevre ( goat cheese), at room temperature.

Perhaps a cylinder or roll Formatted very Young goat cheese from Quebec may work wonderfully .. And perhaps you get buy some directly from a boutique dairy farmer .. It may prove to be one of your solutions verses an export ..

Good luck with your Project and have a lovely weekend ..
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Old 07-28-2017, 02:40 PM   #17
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LOL Thanks Sagittarius. I am in Quebec and so there are quite a few goat farms around me. All of our goat cheeses are local. One in particular is very large and just doubled their herd. I've gotten Feta from them but not fresh young. It's about 10 minutes from me and as it's on the way to my club I'll ask next time I go.

As to the plating, can't be sure but food photography is very ... shall we say- deceptive to the real finished dish? I would hazard a guess that asparagus was laid on top of a partially cooked tart. The mix of cheese/creme/cream is very liquidy (at least mine was) and the asparagus sank a fair amount. Theirs is staying on top. Just little tricks in the trade of photography.

So now I won't be afraid to try it on guests next time.
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Old 07-29-2017, 08:52 AM   #18
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Update & another question.

So had a slice of the cold tart this morning (OK ok - 2 slices) and I think I like it better.

The flavour of the goat cheese really comes thru when it is cold - delish!

Yesterday at just reaching room temperature the flavour of the asparagus came thru better. hmmm dilemma...

I think the answer is to be sure to use medium size asparagus, chill the tart then bring it back to room temperature to serve? Could work?

I guess I'll be munching my way thru this tart for the next couple of days LOL.

I think I'll slice some - wrap and freeze. Should work?
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Old 07-29-2017, 01:31 PM   #19
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Dragnlaw,

This could a possiblity, to add the dressage ( The asparagus tips or Spears or whole asparagus on top after The Tart it is "almost" finished and the tart or quiche is settled or set more firmly.

You could let the quiche cool a bit and place the dressage decoration and just reheat it for 2-3 minutes .. in oven ..

Then there may be no sinkage of the topping ..

Another key is the cheese .. The whey ( the liquid of cheeses ) but goat cheese normally has alot less than cow varieties ..

Interesting .. Quiche sometimes tastes alot better the next day !

Enjoy the goat cheese !!

I had some Quebec imports at an event I attended at a Gastronomic Convention in which Canada was the Guest Country, last April 2017.
Amazing goat cheeses ..
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Old 07-29-2017, 02:21 PM   #20
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Thanks CW, so you are saying that there is a difference in flavour. I've mentioned this before, I'm just afraid that my taste buds are just not that sensitive to the subtleties in various flavours. But I'm working on it!!!

Maybe I should do two tarts... lol ... or is that really just an excuse to pig out.
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