http://finefuriouslife.com/2008/06/21/a-last-supper-and-my-dessert-philosophy/ An illustrated food blog by Michele Humes Tue, 06 Jan 2009 12:52:14 +0000 http://wordpress.org/?v=2.5 http://finefuriouslife.com/2008/06/21/a-last-supper-and-my-dessert-philosophy/#comment-1193 Michele Humes Wed, 03 Sep 2008 12:35:14 +0000 http://finefuriouslife.com/?p=78#comment-1193 Hi Nithya, Thanks! I would say 1 part ricotta to about 3 parts peas, and then not very much cream at all, just enough to get to a good consistency. (I used no more than a cup, cooking for 5 people.) Re: cilantro sauce. Well, if you really wanted to do this, you would probably blanch the cilantro leaves briefly in boiling water, drain them and then mix them with cream. But I'm not the hugest cilantro fan, esp. with dairy, so I am kind of biased towards this not succeeding very well. But, hey, what do I know? :)
Thanks!

I would say 1 part ricotta to about 3 parts peas, and then not very much cream at all, just enough to get to a good consistency. (I used no more than a cup, cooking for 5 people.)

Re: cilantro sauce. Well, if you really wanted to do this, you would probably blanch the cilantro leaves briefly in boiling water, drain them and then mix them with cream. But I’m not the hugest cilantro fan, esp. with dairy, so I am kind of biased towards this not succeeding very well. But, hey, what do I know?

]]> http://finefuriouslife.com/2008/06/21/a-last-supper-and-my-dessert-philosophy/#comment-1165 Nithya Tue, 02 Sep 2008 21:36:04 +0000 http://finefuriouslife.com/?p=78#comment-1165 Michele, that pea ricotta pasta sauce sounds great, as does this whole meal. I was thinking of making that sauce for 7 people. Can you give me some idea what your proportions of cheese to cream to peas were? And do you think you could make a cilantro cream pasta sauce the same way? Thanks! I'm a big fan of this website. --N http://finefuriouslife.com/2008/06/21/a-last-supper-and-my-dessert-philosophy/#comment-1070 Michele Humes Sun, 31 Aug 2008 21:45:13 +0000 http://finefuriouslife.com/?p=78#comment-1070 Hi Brent: it's true that there's only so much puff pastry can rise if you put things on top of it before baking. I made sure my fruit was cut really thin, so I did get some rising, but it was never going to be vol-au-vent-style fluffy. Maybe parbaking is the answer: bake off the rounds first, then top them with cheese and stewed fruit and return to the oven for a little bit. </br> What I was going for was sort of a tarte tatin, where puff pastry is used because it's less dense than shortcrust, but isn't given the chance to fully rise.
What I was going for was sort of a tarte tatin, where puff pastry is used because it’s less dense than shortcrust, but isn’t given the chance to fully rise.]]> http://finefuriouslife.com/2008/06/21/a-last-supper-and-my-dessert-philosophy/#comment-1042 Brent Sun, 31 Aug 2008 05:05:34 +0000 http://finefuriouslife.com/?p=78#comment-1042 So I made the tarte tonight for my guests, or at least a version of it, with peaches and sweetened solely with honey. The tartes were well received. However, I evidently have no clue how to deal with puff pastry. I got no rise at all, and the crust ended up needing a knife when eating it. I have the idea that I overcrowded the dough such that the weight of the cheese + peaches gave the butter-flour layers no chance to rise. Too, maybe the honey I drizzled (before baking) added too much liquid. Not sure. In any case, I'll be experimenting more. Thanks for the idea!
However, I evidently have no clue how to deal with puff pastry. I got no rise at all, and the crust ended up needing a knife when eating it. I have the idea that I overcrowded the dough such that the weight of the cheese + peaches gave the butter-flour layers no chance to rise. Too, maybe the honey I drizzled (before baking) added too much liquid. Not sure. In any case, I’ll be experimenting more.

Thanks for the idea!]]> http://finefuriouslife.com/2008/06/21/a-last-supper-and-my-dessert-philosophy/#comment-640 ewee Fri, 11 Jul 2008 23:46:22 +0000 http://finefuriouslife.com/?p=78#comment-640 omg. omg. omg. first. big two. great game. second, i love your dessert philosophy! and third...now i'm even more hungry! http://finefuriouslife.com/2008/06/21/a-last-supper-and-my-dessert-philosophy/#comment-544 My Sweet & Saucy Fri, 27 Jun 2008 00:49:42 +0000 http://finefuriouslife.com/?p=78#comment-544 Thanks so much for visiting my blog and for your nice comment! I LOVE your tarts! They look so rustic and yummy! http://finefuriouslife.com/2008/06/21/a-last-supper-and-my-dessert-philosophy/#comment-543 Michele Humes Thu, 26 Jun 2008 17:44:05 +0000 http://finefuriouslife.com/?p=78#comment-543 No, I did not make the orecchiette myself. Actually, replying to your comment has just made me realize that I left my pasta machine at the old apartment. Will have to go back and get it. http://finefuriouslife.com/2008/06/21/a-last-supper-and-my-dessert-philosophy/#comment-541 Chewy Wed, 25 Jun 2008 15:10:08 +0000 http://finefuriouslife.com/?p=78#comment-541 Er, I forgot the word "make". Verbs are good. http://finefuriouslife.com/2008/06/21/a-last-supper-and-my-dessert-philosophy/#comment-540 Chewy Wed, 25 Jun 2008 15:09:33 +0000 http://finefuriouslife.com/?p=78#comment-540 Did you the orecchiette yourself?! http://finefuriouslife.com/2008/06/21/a-last-supper-and-my-dessert-philosophy/#comment-539 Kevin Wed, 25 Jun 2008 01:32:16 +0000 http://finefuriouslife.com/?p=78#comment-539 That is a lot of really tasty looking food!