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Provencal Grilled Vegetable "Cake" |
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Steve39
Scullery Servant Joined: 15 August 2019 Status: Offline Points: 1 |
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Posted: 15 August 2019 at 01:59 |
The idea is very interesting, probably should try it this week! I had no chance to cook something like this recently because of the lack of good grill, but our friends gifted us one two month ago and it is a great chance to try it. Wanna say that this grill looks pretty modern. If you are wondering wher to find best weber charcoal grill you may check the website above and read some reviews about modern kitchen appliances. Hope it helps!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Sensational really. I like cold aubergine (eggplant ) .. Like antipasti in a tart ! i would have to try a forkbite cold and see -- and a forkbite between warm and hot -- Then I could say, I prefer one way or another -- But it is definitely on my AUTUMN TO DO LIST ! I would use only red and green bells, of course traditional violet aubergines and zucchine verses other types of squash (not fond of ) and no mushrooms .. Definitely the rest I would follow and use local Basque Red Esplette Chili Peppers. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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I found this grilled vegetable cake to be absolutely
magnificent served warm. Cold, not so much. Cold doesn't do much for
the flavor of savory dishes but I tried it anyway. Meh. I suppose room temp service would be okay but I found that two to three minutes in the microwave changes this from merely good to spectacular. I don't write or say OMG often but I'll leave it here today. I wasn't sure if slices would hold their shape in the microwave but they did that nicely. The compression did its job. Dense, flavorful, fire roasted and downright wonderful. All in all there is a lot going on with
this thing. One of the better things I've made. In my book, it's a
real winner that will impress anybody. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Really exemplary labors and wonderful photography too. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Wannabebwana
Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 163 |
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Wow! Just wow!
And I thought making grillled veggies on a focaccia loaf was time-consuming. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Gracoman, Superbly splendid absoutely !! Have a lovely summer. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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MyPinchofItaly.co.uk
Cook Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161 |
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Wow! Great job, amazing 'cake'
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www.mypinchofitaly.co.uk
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Let's get Cheffy This celebration of Summer is a PITA to make (takes 2 days) but so worth it Ingredients: Grilled eggplant Grilled zucchini Grilled summer squash Grilled red bell peppers Grilled yellow bell peppers Grilled Poblano peppers Wilted Spinach Mushrooms duxelles A grilled bouquet made of onion, garlic, shallots, herbs de Provence, fresh thyme, fresh oregano, evoo wrapped in foil and grilled Fire roasted Fennel Provencal Tomato Fennel Marmalade A few peppers Grilling eggplant zucchini Peppers Summer squash Roma tomatoes The cake was assembled in an acetate lined 9" cake ring and weighted
overnight to remove excess moisture and mold the "cake". Next day the
weights were removed and the Tomato Fennel marmalade was added to the
top. The mushroom duxelles layers were not as wide as the pic shows. The weights caused the shrooms to move up along the ring, unfortunately, covering some of the other veggie layers. I'll take that into consideration next time . Ring mold and acetate were removed and voila... |
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