Seedy Crisps and Cheese Hazelnut Tarragon Crackers

      Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.

      This month I was so busy with my work that I had almost forgotten about DB challenge. At the beginning of this week, however, one of my colleagues mentioned it in a conversation that recently she had stopped buying crackers since their quality nowadays leaves much to be desired. It suddenly occurred to me that I am actually provided with some good recipes for making crackers at home!

       Since Dana asked us to make two different types of crackers, I’ve decided to make seedy crisps (a more healthy variation) and cheesy hazelnut and tarragon icebox crackers (more of a comfort food type). Which one did I like more? Well, shame on me, but whole-wheat crisps didn’t seem so appealing to me as herby Gouda crackers were. My colleagues (who were lucky to taste both types today) shared this opinion with me. 

      Ironically, my co-worker whose remark on the crackers stimulated me for completing this month’s challenge was on a leave today. She always is when I bring some homemade pastry items to the office.  That’s her bad “confectionary” luck! I’m sure she will be upset on Monday when she finds out that once again she has missed the opportunity to try some of my dishes which – let me tell you – were definitely “cracker ones”!

Prawn Cocktail

          One can speak of fashion not only when it comes to clothes, shoes, accessories and smart gadgets but to food as well. Indeed, there are tendencies in the food industry: some dishes are classic, others are associated with particular epoch, while the third ones – which become popular overnight – either leave a trace in the gastronomic world or vanish forever from the memories of demanding gourmets. 

         If you asked me to name a retro dish two years ago I would most probably stumble with the answer. Nowadays, however, one dish instantly comes to my mind: prawn cocktail. The thing is, I learnt about this hors d’oeuvre (that was popular in Great Britain from the 1960s to the 1980s) only when I came to India: here in Kolkata there is a good range of seafood and prawn cocktail is on the menu of most of the  “continental” restaurants. My husband appreciated the dish as soon as he came here so I bothered to get a recipe in order to be able to cook it for him at home.

        At that time the source of culinary information that I broadly used was a TV channel featuring the recipes of local chefs. I was lucky to get Sanjeev Kapoor’s version of the prawn cocktail. It was the first recipe of a cocktail sauce that I had ever tried to make in my life and it turned out to be absolutely fantastic! It received the highest praise not only from my husband but from my friends in Moscow as well: I used it for the prawn tartlets when I throw a party during the vocation and they were the winning dish on the table. The secret ingredient? Alcohol! Sanjeev Kapoor suggests using brandy but I prefer to make it with some dark rum: the Indian Old Monk, with a rich caramel flavour, works best.

        Recently, when I served this easy to make appetizer to our local friends who are well familiar with my range of very sophisticated dishes, asserted that I had outdone myself with that prawn cocktail. I was a bit astonished since the dish is way too easy to make and it takes no pains and absolutely no effort to pull it off. I guess, the key to success is rum. I haven’t actually mentioned to them that there was alcohol in the sauce. But you should expect it to be there, shouldn’t you? Otherwise why would it be called “a cocktail”?!

Beggar’s Purse

           

           I love crepes! Not only because of the pleasure I get when I smell the wonderful aroma that the batter releases when it hits the hot pan, or when I see those lacy rounds on the serving plate or when I eventually take a first bite of a warm treat – crepes, from the culinary point of view, are very versatile. You can serve them plain – with butter, crème-fraiche, honey or jam, - and you can stuff them as well. There are dozens of fillings you may put inside and not a less amount of ways you can present the dish.

            One of the tricks that makes ordinary stuffed crepes look spectacular is gathering them around the filling and tying the ends with a blanched chive. Since the dish resembles a drawstring purse it is usually called “beggar’s purse” (or “aumoniere” in France). It is an elegant-looking, yet easy to make appetizer, which can be prepared with vegetables, meat or even with a sweet filling (in which case “the purses” are tied with the blanched citrus zest). Any sauce that, in your opinion, compliments the filling, would make the dish wholesome – it can even be some sort of a puree or a salsa that will add the texture to the dish. Last time I made the beggar’s purses with vegetable filling and I decided to make asparagus fondue to go with it – it was a beautiful, well-balanced dish which we both (my husband and me) enjoyed on a weekend morning!

Scone Festival

         Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

I've never made the scones before but they were always on my list of “trying-to-cook-one-day dishes”. It turned out that they are very easy to make, fast to bake and – amazingly – very versatile! These small biscuits can be savory and sweet, with any kind of added ingredients, and can be served as a tea/coffee accomplishments, as a cocktail snack or as a side for a main course.

As Audax provided us not only with the detailed instructions for making the perfect scones, but with the links to the recipes of scone variations as well, I couldn’t resist a temptation to visit my all-time favourite web-resource where I discovered the dishes that use basic scone dough for creating something new. I got really inspired to cook quite a number of different things and it turned out that during this month’s challenge I made a journey around the world!

Trilogy of Mushrooms

         There is always a story behind any dish: it may be romantic, funny, nostalgic, mysterious and – sometimes – unbelievable. Here is one.

            Once I decided to have a cup of tea at the lounge of a five-star hotel while I was waiting for my husband to come. I headed to the restroom to wash my hands first and as I was about to leave it, I caught a sight of some books and magazines on a coffee table (yes, there was a coffee table in the restroom…and a sofa, by the way). One of the huge volumes was a collection of the best vegetarian dishes served at the hotel chain throughout the country. Of course, I couldn’t resist sneaking peek into it. The book was amazing: full of spectacular pictures and mouth-watering dishes, with the detailed recipes included. My attention was drawn to an appetizer called “Trilogy of Mushroom” – a dish of, probably, the most well-known Indian Chef Hemant Oberoi. I loved the idea of putting three elements together: a stuffed mushroom, a mushroom toast and mushroom crème-brulee. I knew that it wouldn’t be a problem for me to stuff a mushroom and to make a toast but I definitely needed the guidance for a savory crème brulee. As I tool a notebook and a pen out of my bag (planning to rewrite the recipe quickly) a girl walked into the restroom. She misinterpreted the look of an enthusiastic cook with the look of a hungry person and, assuming that my date hadn’t come and I was left all alone, without any opportunity to have a proper lunch, – offered me some help. I realized that I actually looked weird: sitting in a restroom, looking through a cookbook – so I felt that I owe her an explanation. To say true, she didn’t quite believe me when I told her about my food blog – in her opinion, I am too skinny for a good cook. Anyway, we sort of made friends with that girl and even went to have tea at the lounge together (you can’t carry on a conversation in the restroom, can you?).

            As far as the dish is concerned, I recreated it that same week. I had just got a blow torch and was eager to use it in action! So, a savory brulee was made, together with simplified versions of a toast and a stuffed mushroom (Hemant Oberoi used different types of mushrooms while I had an access only to one). 

            The story, however, does not end here. A few weeks later, without any explanation, that book was sent to our office on my husband’s name (do they have cameras in the restrooms?!). Well, probably, one shouldn’t act so weirdly at a five star hotel. By saying that, I’m more than happy to have this incredible book now – with the original recipe of the dish and much more!

Salmon, White Fish and Prawn Terrine

Terrines produce a really strong impression on people: they are beautiful, flavourful and more-ish. But when it comes to cooking one, the perspective usually scares even the most adventurous cooks away. No wonder: it is quite a difficult dish to make since it usually has lots of ingredients and requires a thorough mise en place, a fine technique of assembling in a mould and a high precision when it comes to actual cooking (using a hot method – baking in the oven, usually in a bain-marie; or a cold one – setting in the fridge with the help of the gelling agents). I for one feel a thrill when I see a perfectly made terrine and look with awe at a person who managed to nail such a complicated dish. I tried to make a few terrines at home and, believe me, it’s always been an exciting moment when it came to cutting them. I held my breath and accurately sliced it – to see whether the layers are distinct or not. In general, it’s always a nerve-wrecking experience!

            Once, however, I got really surprised when I found a recipe of a terrine which promised to be quite easy to handle. I had some left-over salmon and white fish in the fridge and I turned to my best reference book – Larousse Gastronomique – is search of cooking ideas and came across this recipe. Strange as it may sound, but there was no fuss about this dish at all! It was rather quick and easy to make and tasted absolutely amazing! And as I cut the first slice, I saw a few, but really nice distinct layers – which added points to the ‘wow’ factor of the dish!

Pistachio Stuffed Chicken Breast with Roasted Red Capsicum Sauce

        Last year, as I was once looking through the Masterchef website – as usual, in search of something new and interesting to try in my kitchen – I eventually got what I wanted: a recipe of a chicken roulade with pistachio butter filling. Since I love all sorts of chicken roulades (as I have already mentioned in my blog) I couldn’t but pay attention to it. The combination of flavours: the subtle chicken meat, the nutty pistachio and the tangy capsicum – seemed to be quirky but quite promising at the same time. To say true, I hesitated for a while whether I should cook it since the recipe called for rolling up a breast in a cling film and gently poaching it (the technique I’ve never tried before) but as I realized that the dish comes from “Junior MasterChef” series and it was a kid who cooked it, I felt that there can be no excuses for avoiding this kitchen challenge. Seriously, if an 11 year old boy nailed it, what can be the problem? Actually there’s only one pressure point in the dish: rolling up the breast tightly. But it’s a skill that you learn fast, believe me. And I never regret that I gave that recipe a try: I’ve cooked this chicken roulade quite often since then and whether it was served as hors d’oeuvre dish or a main course, it has always been a success!

Salmon Tartare

        If you ask an average person about tartare he will instantly think of a popular mayonnaise-like condiment, although originally tartare was a dish served with this sauce: some finely chopped raw meat on a piece of bread. It’s a pity that people start to forget about this elegant type of a toast since, if you make it really small it can act as a fabulous amuse-bouche or, if you go for a bigger size, it will be a spectacular entrée. 

            Ideally you should use a slightly cured meat for tartare: marinated in some spices, herbs and lemon juice, vinegar or even wine and other spirits. My favourite type of tartare is the one made with salmon. Slightly cured fish is readily available in many countries but I for one prefer to marinate it myself – especially now, in winter, when there is a fine selection of fresh herbs and you can choose any of them (love dill – the perfect combination with the seafood!), together with spices, to impart any flavour to the meat.

            The authentic tartare should, of course, be served with a raw egg yolk. To say true, I never serve my tartare with it – only for breakfast I can add a soft-poached or a boiled egg to the plate. And don’t get too surprised: I really have sometimes tartare as my first meal of the day. In the long run, if it’s ok to have a toast in the morning, then why should it be wrong to have something very similar to it, just a bit more fancy?!

Asparagus and Chicken Mousse with Orange Butter

          Strange as it may sound, but I’ve never served this typically “entrée” type of a dish as an appetizer – I had it a few times only for breakfast. It might seem too pretentious but I don’t find anything wrong with starting a day with something fancy, delicious and a bit elaborate. And I can really sacrifice half an hour of extra sleep in the morning for getting a sensational dish on my plate.

            To say true, I love asparagus as a side for a savoury breakfast. But since I wanted to transform it into a main ingredient for my first meal of the day, I turned to “Larousse gastronomique”. One of the recipes that I found was perfect for my intentions – a light mousse with an orange butter. Love citrus fruits! So sweet and juicy, they give a boost of flavour to any dish and make the whole plate look vibrant – especially in the first rays of an early morning sun! I guess that was the main reason why I enjoyed having this mousse for breakfast. So….probably I will serve this dish as a starter at a dinner party one day, but right now it’s only on my “breakfast” menu – with a big “star” mark indicating a favourite.

Polenta Round with Smoked Tuna and a Poached Egg

          One of the most popular versions of a continental breakfast is a toast with a slice of ham and an egg. If you look at it from a different angle and turn your imagination on, you can use this classic dish (which is not very exciting in its original form) as a starting point for creating something new. You should basicly “deconstruct” the dish in your mind: divide it into parts and think of the way to alternate them. For example, you can use a hushbrown or a vegetable fritter instead of a slice of bread for the base of your toast, you can substitute ham with a piece of tofu or a roundel of grilled aubergine, you can choose a fried egg or a scrambled one, and pick any sauce, chutney, relish or condiment to go with it. 

            Today I substitute bread with a polenta round: crispy outside and soft inside, with a hint of parmesan. A nice piece of smoked tuna goes next; I top it with a poached egg (using a special egg poacher to get the perfect shape) and there’s only thing left to add – a teaspoon of pesto. My breakfast stack is ready and, let me tell you, it has a much more refined look and a more exquisite taste that the original dish!

Asparagus and Cheese Roulade

I should confess that when we are expecting guests at our house, I pretty often start trying new things in a kitchen instead of sticking to old, time-tested recipes (which, no wonder, end in additional stress for me on those days). I try hard to get rid of this bad habit, I really do. And I know exactly where my problem comes from – I just hate cooking the dish (even if it’s ultimately delicious) for the same people twice. It’s like a strict no-no for me when it comes to formal dinner parties. Thus, I figured out, in order to be more organized  and disciplined on such days in the kitchen, I have to try the recipes of “special occasion dishes” long before those special occasions come up.

This week as I got my bunch of asparagus from the shop and wondered what I should do with it, my inner voice had an immediate answer: “The usual stuff – side for a savory breakfast or a garnish for a fish dish”. But then the reasonable part of me (the one that struggles with the above mentioned bad habit) reminded me of a spectacular picture of an asparagus roulade that I had once seen in a Russian cooking magazine and forced me into giving this dish a try. Well, it turned out to be much easier to do than I anticipated and as delicious as I expected (seriously, how can asparagus and cheese taste bad?) so I certainly added the recipe to my repertoire of fancy dishes.

Twice Baked Zucchini Soufflé

         

     

          “Four to six servings of fruits and vegetables per day (giving priority to the vegetables, of course)” – that is my healthy commitment! I can skip other food groups but I won’t stop short of anything to get those four cups of veggies! And the easiest way to complete these challenge, believe me, is to start a day with having some of them for breakfast. So, a vegetable frittata was a nice choice for me for a while: it’s versatile and quick to do on a busy morning. But eventually I got bored with this combination of breaky-classic eggs and my beloved vegetables. I started to look for new options and a nice idea occurred to me: a soufflé! The same combination of eggs and vegetables but much more exquisite! It’s simple and elaborate at the same time. Light, airy, just dreamy and practically guilt-free (seriously, there is just so-so little flour and butter in it that you shouldn’t bother to give it a thought– personally I never do!). So, I’ve tried broccoli soufflé, aubergine soufflé and last week it was zucchini’s turn. I came across the recipe at one of the websites but changed the sauce: the original one was a combination of tomato puree and sour cream but since I ran out of the last, I mixed a basic tomato-basil sauce with coconut milk (I make a similar one for my Asian-style chicken meatballs). In fact, you can bake the soufflé with whatever sauce you feel like. In the end of the day, if you cook for yourself, feel free to adjust a recipe to suit your own palate!