Wednesday, January 25, 2012

Garlic Tuiles

I have been working my way through all of the culinary school books. Why? Because I do not have the time to go to Culinary school. If time and money were limitless I would most likely be enrolled in every cooking class I could be in. But since I do not ever want to open a restaurant, and I am not young enough to start my life over. I bought all the culinary school books from the school here in San Diego. I have been working my way through them. One of them OnCooking, is a text book of culinary fundimentals. Most of it is common sense and I know already. But I am also learning a great deal. They have these really cute Garlic Tuiles on page 890 of the 4th edition hardback cover. I adapted this recipe from it. 

1 stick butter softened to room temperature
2 tsp sugar
1 tsp salt
2 egg whites
1 TBSP gluten free all purpose flour (I used Maninis)
4 cloves roasted garlic (puree'd)
2 TBSP grated parmesan
1 tsp dried parsley

Cream the butter, sugar, and salt together.
Add the egg whites one at a time until they are incorporated
Add the gf flour, garlic puree, parmesan and parsley to the mixture and mix until smooth.
I puree'd my roasted garlic just by mushing it with a spoon until it was baby food consistency.
Pour into a piping bag ( I use a large ziplock).
Pipe out a rectangular strip about 6 inches long and 1 1/2 inches wide on a baking sheet or stone lined with a silicone mat or parchment paper.
Refrigerate at least one hour before using.
Preheat oven to a high Broil.
Broil on high  for 5 to 7 minutes or until the strips of batter are nicely browned on the edges and pale in the center.
Working quickly before the tuiles cool, remove them from the pan using a spatula and wrap them around a large rolling pin or base of a wine bottle to form rings.
When cool the tuiles will be crisp. Keep the fridge until time to serve.
To plate, toss your ceasar salad and carefuly arrange them in the tuile rings on chilled serving plates.


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