Polenta Leaves with Zucchini Mille-Feuille and Coriander Fondue

           This week, as I wrote a post about “Trilogy of mushrooms”, I mentioned that I managed to get (quite in a mysterious way) a book featuring vegetarian dishes served at one Indian five-star hotel chain. As I said, the book – or, to be more precisely, simply a huge (more that 400 pages) magazine – is full of mouth-watering dishes. The only problem is – they are vegetarian. So my husband didn’t quite share my overwhelming excitement on getting this source of amazing recipes (when I try to serve vegetarian meal at home, he protests: “Honey, is there a widespread famine? Where is meat?!”) 

            Luckily, one of these days we had our piscaterian friends for dinner. Since I made quite a decent range of seafood starters, I felt that I had the right to prepare a vegetarian main course. My choice was a dish that struck me most when I looked through the book: beetroot and haricot layered zucchini mille fuille with polenta leaves and parsley fondue. I had to change beans for green peas and to substitute parsley with coriander (as I didn’t have the necessary ingredients in the fridge) but overall the dish looked exactly as on the photo from the book. To say true, it turned out to be decisively simple: it actually took me two hours to prepare it (there are quite a lot of elements that go on the plate!) but, needless to say, it was worth it. Even my husband who, to put it mildly, is not a big fan of polenta, finished it off in a few minutes!

            Now I’m waiting for another opportunity to cook a new dish from my “Vegetarian fare” book!

Mozart Trifle

          I came across sweet treats called “Mozart” a few times in my life. First, there were world-known Austrian chocolate-coated marzipan candies: I tried them and I realized that I love the combination of chocolate and marzipan. Then, I learnt that the phenomenal contemporary French pâtissier Pierre Hermé has a gateau called “Mozart”: a meringue-based chocolate mousse with apples sandwiched between two layers of a rich cake – made, by the way, with yeast and boiled (!) eggs. And, finally, last year I found a recipe of a dessert layered in individual glasses which had the same core ingredients – apples and chocolate – as Hermé’s creation. Since I was fond of “individual desserts” at that time (there is something romantic and cute about them, isn’t it?) I decided to give it a try. The ricotta cream with three different, yet complimenting flavours, was nice, but overall the dessert somehow missed the mark. After a thorough analysis I came to the conclusion that adding layers of soaked sponge to it would upgrade the whole dish to a different level. Indeed, transforming it into a trifle was a great idea. The resulting dessert was bursting with summer flavours and juicy fruits, together with the moist pieces of sponge, beautifully counterbalanced the richness of the cream. To say true, now when I hear about the traditional English trifle, I instantly think of my Austrian version of it – with a refreshing taste and an elegant look.

Asparagus, Salmon and Pea Risotto Quiche

         Once I felt like making an open tart with asparagus and salmon (I think that the combination of the two is close to perfection: really subtle and clean on the palate). I switched on my computer and opened the website of one cooking magazine in search of a recipe of a quiche with these flavours. As I looked through the results, I chose two dishes that I really loved: one was a salmon tart with pea risotto used as a base instead of a traditional short crust pastry, and the other one – a simple asparagus quiche, with the spears arranged in a spectacular way. I couldn’t decide whether I should go for the first variant and place asparagus on the top of it or whether I should merely add chopped salmon to the filling of the second dish. I was like a Buridan’s ass: completely confused by the two options! After hesitating for a great while, I made a decision to combine both dishes and to come up with something that would feature all the elements. It was a real kitchen experiment! Strange as it may sound, it worked! This quiche has been cooked quite a number of times since then although I realize that the whole idea of it may seem quirky to both a Frenchman and an Italian, I would encourage them to try this dish before being very judgmental! 

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!

Chocolate Mousse Cake with Apples and Caramel

           In Russia we celebrate New Year twice: on the 1^st and on the 14^th of January (according to the Julian calendar used by the Orthodox Church). There are a few good things about it: first, we are still in a holiday mood when everybody else are already stuck in the routine; second, we can keep a Christmas tree for three weeks in our house (decorating it before the Western Christmas) and, finally, we have much more opportunities to create a feast on a dining table.

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!

Beetroot Risotto with Apples, Walnuts and Brie

          When I was working on my post about Apple and Cream Cheese French Toast I made some research about Vicky Ratnani, an Indian celebrity chef (whose recipe I used) and accidentally came across another dish of his – beetroot risotto with apples and brie. Quite a quirky combination, I know, but that’s what usually makes any dish so appealing to me!

            Since it is a vegetarian risotto I decided to make it for breakfast (with a carnivorous husband at home a meal containing not a single piece of meat is a strict no-no during lunch or dinner time). So, as my husband walked on a weekend morning in the kitchen and saw a purplish something simmering in a pan he frowned and asked: “Honey, what are we gonna have for breakfast?” “A beetroot risotto. With some apples and walnuts.” “Oh….Wow…Ok…” (poor thing! as if  he had a choice!) But as he tried a spoon of it he quite liked it! And as far as I am concerned I came to the conclusion that it was probably the best risotto I’ve ever had (or was I way too hungry that morning?) Anyway, it’s definitely a winning combination and I will be happy to cook and to have this dish again!