Empanada Gallega

     

     Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

     Empanada traces its origin to Galicia and Portugal. Traditionally they are made in a form of a pie which is afterwards cut in pieces. Nowadays, however, other variations exist – like “calzone-style” big pies or individual “turn-over style” small pies (which – when made in on oval shape, looks similar to Russian “pirozhki”!). 

       The fillings of empanada usually include tuna, chorizo or sardines but it can also contain cod and pork loin. Since my husband is not fond of tuna and pork and since we had brandada with salted cod the same day, I decided to choose ground beef for my pie. I wanted the filling to have “a Spanish hint” so I added bell pepper, tomatoes, black olives, paprika and lots of parsley. I wish I had some anchovies in my cupboard – they would have made the whole thing “undoubtedly Spanish”!

     Anyway, the pie was very good: a juicy, hearty filling wrapped in bread-like paprika-scented dough.  What a great way to create Galician atmosphere at home!

Deconstructed Caesar

          One of the modern gastronomic trends that I like is food deconstruction: decomposing a dish, rearranging its elements and coming up with something new which may look simpler that the original dish but in fact be much more sophisticated in terms of cooking methods and techniques. I strongly believe that in such a way any dish can get a second life; sometimes I get carried away by my culinary fantasy as I start thinking of how I can deconstruct this or that classic dish. (By the way, if you feel like organizing a blogger’s community that will have fun in the kitchen by deconstructing traditional dishes, please, let me know – I’m totally in!)

Classic Caesar salad became one of the objects of my experiments. It was rather simple to work with it. Just think of it: you normally mix all the ingredients to make a salad; thus, for a deconstructed version of it you need to put all the elements on the plate separately. So, what do you see on the plate? A toast with grilled chicken and parmesan crisp, an egg with anchovy filling, tomato fondue and fresh lettuce sprinkled with olive oil. What will you feel once you start eating the dish and all the flavours will come together? I guess you will realize that it is something more that just a chicken sandwich with the salad leaves and, probably, the concoction of the elements will remind you of the original dish. That is basically the whole idea of a funny trend of deconstructing food!

Caprese Salad

           If you look through my blog you will most probably think that I prefer elaborate, sophisticated dishes to more effortless ones. True. Sometimes, however, I keep the food simple: whenever I deal with exceptionally fresh, high quality produce, I let it speak for itself and do not overload the dish with unnecessary elements. Indeed, it needs a little, if any, assistance of spices and condiments to be transformed into a beautiful meal.

          One of the examples of a very easy dish which can become a stunning part of a meal is Caprese Salad. No wonder, this dish that consists only of a few elements – tomato, mozzarella, basil and olive oil – has become so popular all over the world. When I’m at a supermarket, I check the shelves with dairy produce and if I spot a pack of good mozzarella or bocconcini (which, unfortunately, is difficult to find here) I grab it and head to the grocery department to pick the freshest bunch of basil and a few ripe and juicy tomatoes. I’m salivating as I slice the soft balls of cheese and arrange them on top of the bright tomato rounds at my home kitchen. A few tangy basil leaves and a touch of a home-made basil oil – and I’m ready to indulge into a very simple, yet delicious dish.

Gratin Dauphinois with Fish Mousse and Vegetable Macedoine

         It is amazing sometimes to look at a dish that comes out of your kitchen and to try to analyze what inspired you to create it. It can be a childhood memory, a dining experience at a posh restaurant, a photo from a magazine or a book…

         I have always been impressed by a modern way of presentation of complex desserts; especially I love it when things of different colours and shapes are put together in a complicated yet organic composition. Imagine a rectangular piece of pastry (or a sponge cake) with a quenelle or a “tube-shaped” mousse on top and some fruit compote or coulis around. Isn’t there a beauty in its elaborate yet laconic look? Recently, however, I got obsessed not only by the general appearance of such a sweet dish but by the idea of making a savory dish that would look the same. Do you think it’s crazy? But doesn’t creativity sometimes border on craziness?

        When I finally got the courage to implement my weird idea, I thought thoroughly about every element of the dish. Eventually I decided to make gratin dauphinois as a base of the composition and fish mousse as the element that goes on top. Simple sautéed vegetables and tomato coulis served as accomplishment to the dish.

        As my husband saw the whole construction on the plate he tried to find out what the name of the dish is. I explained that the whole thing consists of different dishes and does not have a common name (at least for now). Needless to say, we both liked not only the look, but the flavour and texture of the dish. Rich and creamy potato gratin was counterbalanced by a light mousse and chunky vegetables with fragrant tomato sauce. The caviar contributed to the colour profile of the dish making it more sophisticated, elegant and versatile – just like those elaborate desserts I took my inspiration from!

Attack of the Killer Tomatoes

        When I brought my “Zumbo book” home, it turned out that I didn’t have an opportunity to study it properly and my husband, who came home for lunch, was the first one who looked through all the recipes featured there. One of the desserts that really stroked him was the one called “Attack of the Killer tomatoes” – a chocolate cake with cherry tomatoes and raspberry caramel. After making “Lavender Up” I asked him what I should cook from the book next and he remembered about this quirky cake. To say true, I was quite skeptical about it – mainly because of my husband who is very conservative when it comes to food. But since he himself expressed the desire to taste it, I could but find enough culinary courage to put tomatoes in the caramel! 

        When the cake was cooked and I tried the first slice of it, I was really astonished as it came out to be beyond any expectations! The tomatoes softened after baking and imparted their flavour to the caramel which was beautifully counterbalanced by a very rich, yet extremely moist, chocolate cake that had a tempting raspberry aroma. My husband’s verdict on the second “traveler cake” from the book was: “Zumbo rocks! And so do you, honey!”

Caesar Salad

         A few years back when my cooking skills could be given 10 points (out of possible 100) the centerpiece of my culinary repertoire was Caesar Salad. Indeed, it’s difficult to screw up such a dish: just throw everything in a bowl, pour a dressing over and toss. Needless to say, I used plain mayonnaise with the addition of grated parmesan for it. Later on, however, as my palate developed, I started to opt for more elaborate dressings and pretty soon I realized that for me this salad is actually all about that special dressing, with an anchovy zing. I know what you’re gonna say now: “But there were no anchovies in the original recipe of Chef Cardini!’ True. But I for one strongly associate Caesar with that “fish kick” so even when I buy a ready made dressing, I choose the one with anchovies in it and even if I make a low-fat, yoghurt-based dressing at home, I put some finely chopped anchovies in it as well.

            As I said, I cooked this salad for the first time pretty long ago. And since for me, with my poor kitchen experience, it was easier to make French toasts rather than to toast bread in the oven (I felt that I have more control over the process in the open pan rather than in the closed oven) I topped the salad with egg-and-milk soaked slices of bread, soft inside and crunchy on the outside. My husband loved it so much that even when I tried one day to serve the Caesar Salad with the authentic croutons, he asked for his French toast instead! So it became some sort of a signature mark of my home-made Caesar Salad!

Lamb and Ratatouille

           There is a similar dish in a French, Italian, Georgian and, probably, come other cuisines which consists of stewed tomatoes, aubergines and, sometimes, courgettes. It is called ratatouille in France, caponata in Italy and adjapsandal in Georgia.

            My mum cooks this ragout quite often, especially in summer when one tends to opt for lighter vegetable meals. This dish, however, has a non-vegetarian version (at least in Georgia where both versions have the same name). My mum used to cook something very similar to it as well but she used beef (a more likely choice for a Russian) instead of mutton  (which would be more traditionally Georgian) and she called the dish “Meat à l’arabe” (yes, I know, lamb is more typical for Middle Eastern cuisine as well!). Anyway, I really loved the combination of flavours and since whenever we have ratatouille at home, my husband feels disappointed by the fact that there’s no meat in it, I started to cook non-vegetarian version of it for him – with lamb. Of course, it is far from what my mum used to cook and more similar to a Georgian adjapsandal or French ratatouille with meat, but I’m really grateful to her for having me inspired to make a dish that always makes my carnivorous husband happy!

Chicken Meatballs in Tomato Coconut Sauce

        

           It was actually supposed to be chicken korma but I didn’t have a special paste. I know that for the one who lives in India it would be a lame excuse to say that I couldn’t find it; I should better be honest from the beginning: I didn’t even bother to try. The thing is, one day as I was wondering what I should do with the chicken mince that I had in the fridge (and I definitely wanted to try something new) I remembered that I saw a recipe on one website. As I noticed the korma paste in the list of ingredients, I got a bit confused but then decided to try to make a dish without it. And it actually turned out to be so delicious and jampacked with flavours that from then on I kept cooking it without any korma paste whatsoever.  I have a strong suspicion that if I get the paste and try to make the dish according to the original recipe my husband would no more be happy to have it for his dinner as in general he’s not a big fan of the Indian cuisine, to put it mildly. And I for one, most probably, would also prefer a simpler, not so spicy sauce. There’s no denying that my dish cannot by any means be called “chicken korma” any more, so it’s just “chicken meatballs in tomato coconut sauce” – a comforting stew with a touch of the Asian flavours.

Chicken Cacciatore

When it comes to cooking, one cannot underestimate the importance of mise en place. Often enough it even determines the level of complexity of a dish you are going to cook – chicken cacciatore is a good example of this point of view. Indeed, if you prepare everything properly beforehand, all you have to do is just to throw certain ingredients into a pan at a right moment and watch them transforming into a beautiful stew. And if you are not so organized, you will find yourself rushing to the refrigerator/ kitchen shelves in search of a necessary thing and it will be a really stressful experience.

Usually, as I chop all my vegetables and arrange them in separate bowls, I’m anticipating the moment when I can start the actual cooking. It reminds me of culinary shows where at the beginning of the programme all the ingredients, thoroughly cleaned, neatly sliced and meticulously arranged on the table, are ready to be used by a celebrity chef who tries to convince the audience that cooking is not a rocket science and it’s ultimately easy to prepare a quick and delicious meal – and you have a strong suspicion that he wouldn’t have such a relaxed and joyous look in front of the camera if he had to make all the mise en place himself. I for one don’t mind doing all the “hard work” myself – I find the process of preparation very calming and I can almost meditate while practicing julienne or brunoise cut of my vegetables. And I believe that it pays off: as you feel more involved in the ritual of making a dish, it’s much more pleasant to dig your spoon into the final result!

Asparagus and Rocket Leaves Salad with a Poached Egg

I’m one of those weird people who eat all the salad leaves served as garnish of a dish at a restaurant and who swipe them off the big plate with appetizers at a formal dinner party. In fact, I always have a bowl of ready to eat leaves in my fridge so that I can start munching on them any moment I want, most of times without even bothering to pour some dressing over. I love all sorts of salad leaves but my favourite type is aragula (rocket leaves). Whenever I come to the market in season, the vendors – who are now aware of all my food preferences – usually offer me a big bunch of it straight away and are even ready to fetch it from their colleagues if they don’t have it in stock at the time…

Honey and Balsamic Glazed Salmon on Minted Pea Puree with Spring Vegetable Risotto

             There is a common belief that the best accompaniment to fish is potato. Well, I wouldn’t dare to argue with this statement. If it wasn’t true, the English-favourite “fish’n’chips” wouldn’t have conquered the hearts of millions of people throughout the world. Yet, when it comes to such a delicate type of fish as salmon, I definitely prefer something more exquisite and subtle to go with it. I’ve recently discovered that there’s nothing better than a pea puree for putting a good accent on a refined taste of a beautifully cooked piece of this fish. 

            This time I’m making a nice glaze on my salmon, with some honey which is counterbalanced with mustard and balsamic vinegar. The puree that has got some sweetness from the peas as well, is surprisingly refreshing, with a good punch from fresh mint. I choose to make risotto as a side and to put as much vegetables in it as possible. Of course, it feels strange to cook risotto primavera in November but it turns to be a beautiful dish, with a delicate flavour of seasonal produce. Home-made sun-dried tomatoes leave a hint of sourness on a palate and contribute to a rich variety of colours on the plate. I can only ask all the fans of “fish’n’chips” to forgive me, but I will never ever prefer their favourite to my dish!

Corn and Ricotta Cakes

        I love those mornings when you don’t have to wake up early (well, who doesn’t like them?). If it’s a weekend morning, I really don’t mind getting into the kitchen and cooking something special. But if it’s one of the weekdays (yes, I’m lucky enough to have an opportunity to sleep late in the middle of the week) I feel somehow lazy to prepare a complicated breakfast – and usually I don’t have to, since I cook something in the evening so that that the following day my husband (who still has to face a necessity of being waken up by an alarm clock) can just pop a plate into a microwave oven before he heads to work. Of course, I normally make two place of something nice – the second one being meant for me, so in the morning I can bother only with making a cup of coffee. One of my favourite options of such premade breakfasts is corn and ricotta fritters. As I’m making them a day before, I’m salivating. I look forward to the next morning when after a few rounds of suria namaskar and a refreshing shower afterwards I award myself with this treat. What a great start of a day!

Brazilian Chicken Pie

       

        

        There was this episode in TopChef that threw the contestants into an elimination challenge where they had to cater for a diplomatic event. Each of the chefs had to represent a traditional cuisine of a certain country (which was determined by the draw) and one of the participants got confused when he had got Brazil. At that point I questioned myself what do I know about Brazilian cuisine? Frankly speaking, absolutely nothing. During my not so long-term culinary journey I came across only one recipe of a dish that claimed to be Brazilian. Although, I somehow doubt it that it’s a truly authentic dish often cooked in the houses somewhere in Rio de Janeiro or San Paolo, nothing to say of the rural areas of the country. I guess when I eventually meet someone from Brazil, my first question will be about this pie (ok, it will be the second question, right after the one about the national obsession with several-hundred-episode TV series). 

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!