{"id":552,"date":"2006-09-08T21:30:10","date_gmt":"2006-09-08T21:30:10","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=552"},"modified":"2006-09-08T21:30:10","modified_gmt":"2006-09-08T21:30:10","slug":"asparagus_gruyre_tart","status":"publish","type":"post","link":"https:\/\/www.hamzy.net\/blog2\/?p=552","title":{"rendered":"Asparagus Gruy&#233;re Tart"},"content":{"rendered":"<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_1735.jpg\" alt=\"Asparagus Gruyere Tart\"><\/img>\n<\/div>\n<p>\nI tried another recipe out today.  On some PBS cooking show, I saw them make an asparagus tart with Gruy&eacute;re cheese to bind it.  So, I bought the supplies and prepared to make it.  And then I wussed out and searched for a recipe and found <a href=\"http:\/\/frenchfood.about.com\/od\/vegetablessidedishes\/r\/aspgruy.htm\">this<\/a>.  It is really simple to make.  Although I did manage to mess it up.  I used a plastic pizza cutter to straighten the edges on the puff pastry dough.  And then I tried to cut a border with it and &#8220;dock&#8221; the middle part with a fork.  Unfortunately, I didn&#8217;t cut deep enough and the whole sheet rose up.  But it was easy to recover from.  I recut the border with a knife and pushed the middle down with a fork.\n<\/p>\n<p>\nNext time, I will add some prosciutto ham to add another flavor note to the medley&#8230;\n<\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_1733.jpg\" alt=\"Grey scale\"><\/img>\n<\/div>\n<p>\nI also used two 1250 watt halogen lights to brighten up the picture.  And to compensate for this yellowish light, I used an <a href=\"http:\/\/expodisc.com\/index.php\">Expodisc<\/a>.  This is an 18% filter.  You take a picture and use that picture (see above) as the color temperature of the following pictures.  It is pretty surprising to see just how brown the light is&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I tried another recipe out today. On some PBS cooking show, I saw them make an asparagus tart with Gruy&eacute;re cheese to bind it. So, I bought the supplies and prepared to make it. And then I wussed out and searched for a recipe and found this. It is really simple to make. Although I [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-552","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=552"}],"version-history":[{"count":0,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/552\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}