Discuss Cooking Community

Go Back   Discuss Cooking Community > Specific Chat & Recipes > Appetizers & Hors D'oeuvres




Reply
 
Thread Tools Display Modes
Old 04-23-2008, 07:47 PM   #31
shortchef
Senior Cook
Profile:  Location: Steubenville, OH
Posts: 118
Archiduc, you really have a way with words. I'm going to go liberate some asparagus, inspired by your beautiful monologue. And thank you for your lovely tea sandwich ideas!
shortchef is offline   Reply With Quote
Old 04-25-2008, 07:12 PM   #32
archiduc
Senior Cook
Profile: 
Posts: 262
Quote:
Originally Posted by shortchef View Post
Archiduc, you really have a way with words. I'm going to go liberate some asparagus, inspired by your beautiful monologue. And thank you for your lovely tea sandwich ideas!
Hi Shortchef,

Thank you for your kind words.

Please try to find a way to liberate the poor little sisters of the fresh asparagus. The robust big sister, otherwise known as the fresh asparagus has a short life and dominates her little canned, bottled and frozen sisters. However, it behoves us not to condemn or ignore the runts of the litter.

The canned, bottles and frozen asparagus may be used in ways which will delight the palate. Another idea - dip the asparagus rolls, made with bread and cream cheese (as per my previous post), in egg and breadcrumbs and fry in deep fat for another taste sensation. If you work in a commercial kitchen, you could try serving these as appetisers or amusée bouche. Another few ideas would be to use:
1. very finely chopped, dried, spinach and ricotta, seasoned with nutmeg and piped as a filling with the bread;
2. finely diced smoked salmon/trout and cream cheese;
3. finely diced grilled, skinned and chopped red peppers and cream cheese;
4. finely diced prawns, rocked and cream cheese.

Fill a piping bag with a 1/4 inch to 1/2 inch nozzle and pipe the filling along the length of the bread. Roll up carefully and serve at room temperature (see my previous posting) or hot after cutting into 3 and dipping in egg and breadcrumbs and deep fat frying.

All the best,
Archiduc
archiduc is offline   Reply With Quote
Old 04-25-2008, 08:03 PM   #33
SpiritWolf
Senior Cook
 
SpiritWolf's Avatar
Profile:  Location: Townsville, Australia.
Posts: 151
Send a message via MSN to SpiritWolf Send a message via Yahoo to SpiritWolf
Vegimite and cheese and lettuce, but I dont know if you can get Vegimite there, its wonderful though
SpiritWolf is offline   Reply With Quote
Old 04-26-2008, 05:03 AM   #34
Bilby
Certified Executive Chef
Profile:  Location: Perth, Western Australia
Posts: 3,083
you know, I have never tried that with lettuce SpiritWolf!! Love the cheese and Vegemite sanger tho!!
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 07-02-2008, 10:59 AM   #35
JGDean
Senior Cook
Profile:  Location: Florida
Posts: 243
Yum and pretty

Quote:
Originally Posted by *amy* View Post
Can the fillings be something other than chicken or tuna, & perhaps, different bread?
Tuna Spinach Braid

I will have to try this!

Last edited by kitchenelf; 07-02-2008 at 11:10 AM. Reason: fixed quote
JGDean is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off
Forum Jump


All times are GMT -5. The time now is 11:56 AM.

Other Social Knowledge forum communities:
Cooking Forum - Sailing Forum - Early Retirement - Airstream Trailer - Aquarium Forum - Royal Forum - Book Forum - Volkswagen Touareg Forum - Jeep Wrangler Forum - Whitewater Kayaking & Rafting Forum - Fiberglass RV Forum - RV Forum - Truck Conversion - U2 Music Forum
Social Knowledge Networks
Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Content Relevant URLs by vBSEO 3.2.0



eXTReMe Tracker