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help name that pastry......please

#1
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5/22/07 at 5:49am
  • Joined: August 2000
  • Location: St. Louis Mo
  • Post Count: 7,180
ramekin with rhubarb/strawberry goo and a puff crust on top.....
not a pie, not a cobbler, not a crisp, not a tart.....what am it?
This has got to be the hardest part of the job for me, I can make up this shtuff but naming some creation is difficult....how many Julie's surprises can be on a buffet?!!!

cooking with all your senses.....

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#2
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5/22/07 at 5:58am
  • Joined: May 1999
  • Location: Outside Dallas, BABY!!!
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de-constructed pie/tart:bounce:
upside down pie/tart
Crisp topped strawberry rhubarb pudding
Strawberry Rhubarb Puff
Inside out pie/tart
Rustic Strawberry Rhubarb pie/tart
Old Fashion Rustic Strawberry Rhubarb pie/tart
Hand Made Olde Tyme Pie

anything click???

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.CCCCD.edu

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#3
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5/22/07 at 10:45am
  • Joined: May 2007
  • Location: Las Vegas Nevada
  • Post Count: 260

re

not to make light ,but if you have strawberry/rhubarb goo in the middle you've over-cooked the rhubarb, to me. if it was inspired by you, or made for someone special put the name of that person or place at the end as-in strawberry rhubarb rockafeller, or strawberry/rhubarb check this out interesting Chinese Recipe Name Origins
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#4
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5/22/07 at 11:00am
  • Joined: March 2005
  • Location: Ottawa, Ontario
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It's my opinion that anything that has a pastry crust (brisee, sucree, puff, etc) above or below can technically be called a tart or pie in most cases (think tarte tatin).

One of my favourite Chinese dish names is "Buddha Jumps over the Wall". Guess what it is?

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender

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#5
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5/22/07 at 3:28pm
  • Joined: December 2006
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I vote for "Strawberry Rhubarb Puff"
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#6
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5/23/07 at 1:25am
  • Joined: July 2006
  • Location: A long way from home!
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I vote "goo-barb pie":eek::D

or

"crusty rhu-berry":lol::eek: (pronounced rooberry)

or..............do you need anymore suggestions?

Leading the global ban on cup and spoon measurements in recipes!

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#7
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5/23/07 at 10:29pm
  • Joined: June 2006
  • Location: Port Townsend, Washington
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Brilliant! I vote for that one!:p

or you could call it a a Strawberry-Rhubarb Notta. "Notta", as in,
"not a" pie, "not a" tart, "not a" cobbler, "not a" crisp...........:lips:
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#8
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5/23/07 at 11:05pm
  • Joined: January 2007
  • Location: Alaska
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Amazing link!!

Chinese Recipe Name Origins[/quote]
Thanks much
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#9
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5/24/07 at 8:30am
  • Joined: August 2000
  • Location: St. Louis Mo
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puff it is.....
thanks for the laughs. guess I'm just too literal, few things gaul me more than in correct technical names.....cashew confit makes me cringe...like running fingernails down a chalkboard.
A friend called during this response and said call it strawberry ruckle....huh? he said like strawberry buckle....nope.

I'm pretty fussy about not overcooking fruit....so overcooked rhubarb is not an issue.

cooking with all your senses.....

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#10
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5/24/07 at 2:58pm
  • Joined: February 2007
  • Location: Levittown, NY and Bushkill, PA
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Do you have a picture of it?
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#11
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5/24/07 at 4:28pm
  • Joined: August 2000
  • Location: St. Louis Mo
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no pix, just imagine a ramekin with pick chunky goo and a brown puffed coarse sugar glazed crust. pretty....and tasty too!

cooking with all your senses.....

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#12
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5/25/07 at 4:35am
  • Joined: February 2007
  • Location: Levittown, NY and Bushkill, PA
  • Post Count: 311
I got a visual in my head but some times seeing helps to name it.

its sounds really good BTW
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#13
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5/25/07 at 9:55am
  • Joined: May 1999
  • Location: Outside Dallas, BABY!!!
  • Post Count: 2,499
almost forgot, how about calling it a napoleon?

:roll:

or put it into a martini glass and call it a martini????


:rolleyes:


havefun serving the puff.

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.CCCCD.edu

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