tag:blogger.com,1999:blog-4815369823036697.post5467830200994793372..comments2023-09-30T09:07:27.339-07:00Comments on Cookbook Immersion Project: FFwD: (Shrimp) and Onion Tartes FinesEihttp://www.blogger.com/profile/06002642692299774106noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-4815369823036697.post-6274294215822631872014-03-24T20:36:23.441-07:002014-03-24T20:36:23.441-07:00Shrimp is a good sub. I do love scallops and sear...Shrimp is a good sub. I do love scallops and seared mine. I wish I had made mine square. Glad you did actually have puff pastry.TeaLadyhttps://www.blogger.com/profile/10816005881175031132noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-51868984405436092442014-03-24T11:52:09.438-07:002014-03-24T11:52:09.438-07:00I don't like seafood in general but I like shr...I don't like seafood in general but I like shrimp very much! Great call changing the scallops with shrimp!! I skipped this one...anyway puff pastry is supposed to be puffed right? Anonymoushttps://www.blogger.com/profile/01920015713530765120noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-9437579676403717002014-03-23T17:09:20.227-07:002014-03-23T17:09:20.227-07:00You make me laugh every Friday (however, today it&...You make me laugh every Friday (however, today it's Sunday and I am just getting to your grocery shopping adventures). No way would I have considered this to be puff pastry although the oblong box is a hint. It does say pasta - guess pasta doesn't mean pasta in Italy. I think your puff pastry gave out on you because of shrimp-overload. Like Cher, I am not enamoured with flattening puff pastry. I think this is the last time Dorie makes us do it.Mary Hirschhttps://www.blogger.com/profile/14495234299898574943noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-21050806564386719372014-03-22T18:58:57.397-07:002014-03-22T18:58:57.397-07:00LOL - glad you got the pastry right, I would have ...LOL - glad you got the pastry right, I would have been very confused. Yhe shrimp sub-in is a great idea.Cakelawhttps://www.blogger.com/profile/17205068748520541380noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-65493953998914962502014-03-22T16:37:23.213-07:002014-03-22T16:37:23.213-07:00Your shrimp version looks wonderful!Your shrimp version looks wonderful!KarenPhttp://fromscratchblog.comnoreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-8292548140676694882014-03-22T12:34:52.602-07:002014-03-22T12:34:52.602-07:00Credit for finding puff pastry, and also for using...Credit for finding puff pastry, and also for using shrimp, they look delicious. When I traveled thru France I loved bringing home packages of soups and sauces. Then we I plan to use them I knock myself out trying to translate. My little French dictionary comes in handy. Have a great weekend.Nanahttps://www.blogger.com/profile/10425003763467324952noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-51592971450081918442014-03-22T07:46:23.001-07:002014-03-22T07:46:23.001-07:00What a challenge finding the dough... I think the ...What a challenge finding the dough... I think the dish on the box looks interesting. Shrimp sounds like a great substitute. Diane Balchhttps://www.blogger.com/profile/13354023885009559689noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-48318885661983626882014-03-22T07:31:59.064-07:002014-03-22T07:31:59.064-07:00What a great post (and adventure). I did not make ...What a great post (and adventure). I did not make these this week (calories, time...). I think your idea of the shrimp - particularly cooked with the onions - was a great one! I'm guessing that others would have preferred their scallops that way too (if I get around to it - I will go that direction). Your dish looks great, and I'm so happy you all enjoyed it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-85529788105119898272014-03-22T04:29:57.705-07:002014-03-22T04:29:57.705-07:00Yay for picking the right pastry. The "sfogl...Yay for picking the right pastry. The "sfoglia" reminds me of the mille foglie dessert, which is kind of like Napoleons and hence, puff pastry. <br /><br />Great minds think alike, I also went for the shrimp and enjoyed it.Adrianahttps://www.blogger.com/profile/14637535335728408445noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-19203078815359605332014-03-22T03:32:26.141-07:002014-03-22T03:32:26.141-07:00Obviously, the artichokes made it puff pastry. Obv...Obviously, the artichokes made it puff pastry. Obviously :-)<br />I am not a fan of unpuffing the pastry. I think next time I will revolt on that concept...Cher Rockwellhttps://www.blogger.com/profile/17067437991540780000noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-67146255454140334662014-03-22T00:51:44.428-07:002014-03-22T00:51:44.428-07:00Ha! Very adventurous of you to go ahead with the m...Ha! Very adventurous of you to go ahead with the mystery pastry. I'm glad it turned out to be the puff pastry you were looking for. I went with a gluten-free pizza shell. I like your idea of cooking the shrimp in the pancetta drippings. That must have been delicious.Teresahttp://onewetfoot.canoreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-67887214388172637222014-03-21T21:19:34.506-07:002014-03-21T21:19:34.506-07:00Yes! I'm not really enamored of her puff past...Yes! I'm not really enamored of her puff pastry hack either. The timing is off and I think it over cooks a bit if you aren't careful. Puff pastry just wants to be free to who it is! Trevor Sis Boomhttps://www.blogger.com/profile/02265530630570337679noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-22109177390810590142014-03-21T18:16:39.100-07:002014-03-21T18:16:39.100-07:00I love the way your shrimp version sounds. Do you ...I love the way your shrimp version sounds. Do you ever see Sfogliatella in pastry shops in Italy? I love to get them when I see them here, but don't know whether they are truly Italian or an Italian-American invention. It's puff pastry filled with pastry cream, semolina, cinnamon, and orange. YUM!Betsyhttp://aplatefulofhappiness.comnoreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-33123467105248595102014-03-21T14:39:43.978-07:002014-03-21T14:39:43.978-07:00Bill wouldn't touch my scallop version, but he...Bill wouldn't touch my scallop version, but he would have loved your shrimp tarte! Me, too!Liz That Skinny Chick Can Bakehttps://www.blogger.com/profile/03258699925063180509noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-303985977193982172014-03-21T09:24:52.080-07:002014-03-21T09:24:52.080-07:00Looks delicious. I think that I would have preferr...Looks delicious. I think that I would have preferred your version to mine. And congrats on finding puff pastry. I have twice walked out of the store with puff pastry when I thought that I was buying phyllo dough. <br /><br />As for the pistachio oil, I highly recommend that you buy a bottle of it if you make it back to Paris. I bought mine at G. Detou and already have plans to restock on my next trip. Rosehttp://oneexpatslife.com/noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-27634670518919519382014-03-21T08:05:04.001-07:002014-03-21T08:05:04.001-07:00I'm certain I would have liked this better wit...I'm certain I would have liked this better with shrimp! Yours looks great!Susanhttps://www.blogger.com/profile/03013133019797358257noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-67539019320055595522014-03-21T07:17:18.569-07:002014-03-21T07:17:18.569-07:00I honestly can't imagine how you track down, a...I honestly can't imagine how you track down, and work hard to track down, all these ingredients in Italy. I am just so impressed. And more than a wee bit embarrassed that I have to pay close attention to finding these items at my local market (if Nana hasn't already delivered them :). Brilliant sub for the shrimp that the little guy loves. And for the record, my guys had a bit of a pastry fail on the circle shape too- but they were too busy shoveling it all in to be too slowed down...tricia s.https://www.blogger.com/profile/06247980519576579740noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-87814421024280179032014-03-21T01:51:26.913-07:002014-03-21T01:51:26.913-07:00Thank goodness it was puff pastry! I love the shr...Thank goodness it was puff pastry! I love the shrimp sub! I had shrimp in mind in case I did not get the scallops!Emilyhttps://www.blogger.com/profile/06522078441278942081noreply@blogger.com