savory tuile receipe

HI
I was wondering if anyone had a savory tuile receipe. i am looking for one for a new menu it will go with a warm mushroom salad. i would like any other ideas that would serve the same purpose has a tuile.


Thanks
BB

[Mezzaluna]

This isn't exactly a tuile, but Lidia Bastianich makes fricos- very easy, and can be made in a no-stick saute pan or on a Silpat. Her recipe calls for Montasio cheese, which I can't find, so I used parmesan.

Heat a no-stick pan. Put several tablespoons of finely grated parmesan cheese; even it out and let it melt. When the bottom is golden brown, turn it over and brown the other side. Blot on absorbent paper.

I've made 6" fricos, then cut them in wedges while still warm. I think the pan works better than the Silpat, but then I don't make many at a time.

[Risa]

Fricos are my suggestion, too. They've been showing up in several food magazines over the last few months, so I suppose they're probably a popular fad in the restaurant world these days. They look so beautifully lacy like a tuile.

[Kimmie]

Ditto! Thomas Keller (The French Laundry) makes similar items. Would you like the recipe posted?

[Anneke]

yes please!

[Kimmie]

Will do Anneke. Sometime tonight.

Do you have a Costco in Toronto? Got the book there for about C$46 instead of eighty-something. Great savings for such a gem.

[Anneke]

Seriously? I'm not too big on paying $75 for any book; I keep hoping I'll find it on sale or in a used bookstore. Thanks for the tip.

[Mezzaluna]

Here is Lidia Bastianich's recipe for Frico di Montasio, from Lidia's Italian Table. (Excellent book by the way, a worthwhile investment!!)

Ingredient: 1/2 lb. Montasio cheese, rind removed and coarsely shredded (about 2-1/2 cups loosely packed)

Preheat oven to 250.

To cook fricos in a skillet: place a 4-5 inch nonstick skillet over medium-low heat and heat until a shred of cheese begins to sizzle 2-3 seconds after it hits the pan. Scatter one fourth of the cheese in an even layer over the bottom of the skillet. Let the cheese cook without disturbing it or moving the pan until the fat that separates from the cheese begins to bubble around the edges, about 3 minutes. At this point, gently shake the skillet to free the cheese crisp from the bottom of the pan. If it sticks, let it cook for a minute or two more, then try again. If the crisp is still sticking in places, carefully work a heatproof spatula under the crisp to free it. After 6-7 minutes total cooking time, the underside of the crisp should be an even golden brown and the crisp shoulkd slide very easily inthe pan. slide the crisp onto a small plate, then invert the crisp back into the skillet. Cook the other side as you did the first. Slide the crisp onto a baking sheet and keep it warm in the oven while cooking the remaining fricos. Pat the fricos with paper towels before serving.

You can also cook them on a cast iron or other heavy, stick-resistant griddle, but you'll need to flip them with a spatula when the underside is golden. Fricos cooked on a griddle will require about 10 minutes total cooking time.

Buon Apetito!

[Kimmie]

I know what you mean, Anneke. Same here. I'd rather put the money on the ingredients...

So here's Chef Keller's recipe for Parmesan Crisps:

1/2 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese)

These crisps can be made in any size.

Preheat the oven to 325 degrees F. Line a baking sheet with a Silpat (or parchement paper); sprinkle about 2 teaspoons of the cheese in one corner of the baking sheet. Using your fingers to spread the cheese unto a 2-inch circle. Repeat with the remaining cheese: you should have about 12 rounds.

Bake for 8 to 10 minutes, or until they are golden brown. Use a small spatula to transfer them to paper towels. They will still be soft when they are removed but will stiffen as they cool. Store the crisps in an airtight container for up to 2 days.

Another recipe of his for great canapés:

Parmigiano-Regiano Crisps with Goat Cheese Mousse

For the crisps:
1 cup finely grated Parmigiano-Regiano
Oven temp: 325 F
Line baking sheet blah blah.
Place a 2 1/2 inch ring mold in one corner of the baking sheet and fill it with 1 tablespoon of the grated cheese. Using your finger, spread the cheese into an eaven layer. Repeat to make 8 rounds, leaving at least 1 inch between them.

Bake for 8 to 10 minutes, or until the crisps are rich golden brown. Remove the pan from the oven and let cool for about 30 seconds to firm the crisps enough so you can remove them with a spatula. One by one, remove the crisps and gently press each one into a hollow in the egg carton to form a tulip shape. After a few minutes, remove the cooled crisps from the carton and make 8 more crisps.


Goat Cheese Mousse

6 oz fresh goat cheese
4 to 6 tablespoons heavy cream
1 tablespoon minced Italian parsley
Kosher salt and freshly ground black pepper
A clean egg carton

Place the goat cheese in a food processor and process (depending on the cheese used, it may look smooth or crumbly). Pour 1/4 cup of the cream through the feed tube and continue to process until the mixture is smooth but will hold a shape when piped; if necessary, add a little more cream. Add the parsley and salt and pepper to taste and mix just to combine. Taste and adjust the seasoning. The mousse can be refrigerated for 2 or 3 days; let stand at room temperature for about 30 minutes to soften slightly before piping.

Place the mousse in a pastry bag fitted with a medium star tip. Pipe 2 to 3 teaspoons of mousse into each Parmesan crisp, sprinkle finely chopped chives on top and serve.


Enjoy!




P.S.: During truffle season, very finely chopped black truffles would do just great as a garnish.

[ August 22, 2001: Message edited by: Kimmie ]

[thebighat]

The cornets that Keller makes for his salmon appetizer is a pretty good recipe for a tuile. And they last for several days when tightly covered.

[coolJ]

I think there is a tuile recipe in the On Cooking text, but don't quote me.

[snakelady1]

Just wanted to thank all of you for this idea I used asiago cheese and made tuille cups on Friday for a fresh tomato salad with shrimp and on Saturday for an entree special Grilled Salmon with an olive relish. The presentation on these were out of this world I really impressed the owners and the guests. I can't say it enough "I LOVE THIS SITE" Right now I am filling in as sous chef for a small country inn while I am working on opening my bakery. Again thank you all

[Kimmie]

I'm glad the Asiago worked well for you. I hadn't tried it myself and that's why I didn't suggest it.

Thanks for the ideas i will sure try each one till i find what im looking for or a nw menu.

brian