Delectable Wanderings …

18 Jan

I have not blogged for two weeks now… and I have missed it so much. The discipline, the focus, and the energy that I get from blogging every day has been missing. Part of it was that I lost all my data – my hard drive crashed. I felt sad every time I looked at a computer. But part of it, I think, was that I was internalising my life as a cook, and embracing, fully, my new life.

Though I have not blogged, I have been immersed in cooking and eating.

I have had two photo shoots – one for O’Gourmet, with a Yee Sang Cake I created for Chinese New Year (which will be my next blog post!), and one for ReTale, with my delicious chili ice cream for Valentine’s Day. I was lucky enough to work with amazing artists, designers and photographers for both shoots, and the images are stunning.

AngelKitten and I have had an amazing time. I am so grateful to the generosity of the amazing baker, Mama Min. She introduced us to what has quickly become one of my favourite hangouts in KL – PastryPro. This is a shop for serious bakers. The first time we went, AngelKitten and I spent hours wandering the aisles. We were like little kids in a candy shop. AngelKitten was completely and utterly smitten by the sugarcraft supplies. We got gorgeous gum paste and fondant, and all sorts of tools for sugar flower making.

PastryPro also has a wonderful service. They will print any image (photograph or graphic) onto an A4 icing sheet (for RM15), which you can place atop a cake or cupcake. I used this to create a cake “plate” for my Yee Sang, and the results were gorgeous. If youre interested, email PastryPro with your image. Its that easy!

AngelKitten and I stocked up on basics – vanilla beans, almond flour, sugar, 74% cacao bittersweet chocolate, cream, butter, cake rounds, cake boxes and spices. We also splurged, on gold leaf, gold powder, beautiful ready made decorations, and glitters. All in all, a satisfying and enjoyable adventure.

AngelKitten and I were also lucky enough to catch a great cooking class by Manju Saigal and maestro Paul on roti chennai and dosa, as well as two stunningly good chutneys. Manju teaches wonderful cooking classes from her home – particularly focusing on Indian cuisine.

The class was such great fun. We learned how to make the dough for both roti chennai and dosa, and also the wrist technique for flipping and stretching the roti dough. We each got to try our hand at making various kinds of breads, and we loved eating our own creations. I am not sure either of us is ready to join the mamak stall quite yet, but it was a really enjoyable and interesting day.

If you want to be informed of new classes, email Manju and get put on her mailing list.

And finally, we have had some decadent and lovely meals in the past few weeks. The always good La Risata in Damansara served up a luscious pizza speck – caramelised onions, gorgonzola and mozzarella. And Vineria.it in Bangsar Shopping Centre produced a wonderful chili, tomato, and pesto pasta that left us sighing.

And I have done a lot of cooking – refining of old standards, and exploration of new dishes. I have cooked for friends, and also accepted a couple of orders for speciality dishes. I have also been planning a baby shower for Jobby, which is happening this coming weekend, and of course, I will be blogging it all.

Its been a food filled few weeks, and I am looking forward to getting back into the blogging cycle. I have missed this space, and I am excited to be back!

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Baking Equipment

5 Jan

I was recently asked what equipment is absolutely critical to me in my sweet life. Its an interesting question because I have only really begun to bake seriously over the last year or so. Before that, I would bake, but not with any real attempt at making and remaking the same recipe in the same way. I guess I was always comfortable with just winging it – which is fine. But if youre serious about baking, you do need a few serious tools – and a couple of fun things as well, just for the pure pleasure of it.

I have collected most of these items over several years. I have gotten to the point where if I want to bake, at any time, I can. I like that. These are the things which I have found to be pretty important in how I bake, and pretty critical in ensuring the finished quality of my baked goods. If youre passionate about baking, too, look over this list. And tell me if Ive left anything out! 🙂

A good oven, that you know how to use

An oven is (obviously) pretty critical to easy and happy baking days. You need an oven that fits your kitchen and budget, but is also the best you can afford. I like an oven that has the capability for convection too so things cook faster if youre making loads. I have a Rubine oven which I got on sale when I was renovating my house, but I dream of a big Viking oven – possibly even a double or triple one! Ahh, if I had the budget, and more importantly, the space. But you do with what you have. Make sure your oven is sturdy, has a good warranty, and is roomy enough to bake the things you love.

Oven temperature thermometer

 

It is absolutely critical to have a good oven thermometer. I have an Oxo oven thermometer, and I use it every single time I bake. When a recipe calls for preheating the oven (as most do), you must allow the oven to come up to the right temperature before putting in your creation. If you dont, you mess with the science of baking, and you can get very poor results. I never knew when my oven was at the right temperature (or in fact, if it was running too hot or cold). My oven thermometer helps me regulate the heat in my oven, and know the timing of when to put my baking in. I could not do without it.

And just a note here. I really like the Oxo brand of baking equipment. They are well designed, fairly priced, robust, easy to use, and very reliable. I love the measuring jugs for their flexibility and cleverness. I love my Oxo electric candy thermometer, for example. It helps me regulate the temperature for candy making, custard and ice cream bases. I would not do without it.

Really high quality pans/baking sheets

When I first started baking, I had a few baking sheets that I purchased in the supermarket. They tended to buckle in the heat of the oven. When I got serious, I started to read reviews online – particularly those at Cook’s Illustrated.

I ended up getting two Vollrath Cookie Sheets – huge sheets, with shallow curves on the short sides. My oven is small enough that the sheets actually slide into the grooves and thus dont need to sit on the racks. They are wonderful. I use them all the time. For baking, but also for prep work. They can be lined or unlined, and the cookies or baked goods still have minimal sticking. They are amongst the best investments I have ever made.

I also have several large baking sheets/pans, with a shallow lip all around, a bundt pan, a few tart pans (including one that has a removable base), a few glass baking pans, a square pan, two muffin tins (for cupcakes as well as muffins) and quite a few round cake tins in various sizes. Ive collected them over the years, and use all of them constantly. These days, I pay attention to build quality over anything else. I would rather buy one very good baking pan which can be flexible, rather than four or five single use pans which will warp, pit, or conduct heat unevenly. I find that for fairly priced baking goods, Ikea is a great bet.

Cooling racks

If you bake, you need cooling racks. These racks, which sit on a flat surface, are used to cool the pan/dish/ingredient once it comes out of the oven. If youre icing a cake or using any liquid (syrup or chocolate for instance) over a finished baked good, a rack is also useful, set over parchment paper or a baking tin, to allow any extra liquid to drip off. I have four or five of them, and have had them for so long, I cant remember where I got them!

KitchenAid mixer

I could not live without my KitchenAid stand mixer. I use it almost every time I bake. It is a workhorse, and makes life so much easier and happier. It is heavy, easy to clean and totally reliable. I love the level of control I have with it. Given that, as I am beginning to make macarons, I am going to invest in handheld electric beaters with flat blade whisks. Apparently, these are best for whisking macaron batter!

Grinder / Food processor / Immersion blender

OK, I admit it, I am a wee bit of a collector of kitchen kit. I admit it, and yet oh I love them all. I have a small grinder – for nuts, coffee beans, chocolate and spices. I also have a Cuisinart food processor which I use for easy quick puff pastry and doughs, and to grate, chop and mix with speed. I also have my beloved Kenwood immersion blender which I use to liquidise fillings and toppings. I am lucky that I dont have to choose between them!

Whisks, spatulas and spoons

I love my whisks. I have a heavy duty balloon whisk, for whipping cream, hand whisking batters and setting up icings. I also have a smaller whisk, and a sauce whisk which is flat. I dont like the non-stick whisks, but this is totally personal preference.

I have three heavy duty spatulas, which I use for everything from smoothing icing to stirring batters, and I also have an iSi silicone spatula scraper which has become like an extension of my hand. If I had to chose just one spatula, this would be it. It scrapes out bowls, mixes, stirs, smooths … everything! And because you hold it in the palm of your hand, its very intuitive.

I also have several offset spatulas, with stiff metal blades, offset from the handle for easy workings. To be honest, I cant even remember where I got them – I have several different sizes and lengths – but I use them for everything from removing cookies from the sheet to smoothing icing and fondant. An important instrument in the baker’s arsenal!

And I have a few mixing spoons I use all the time, in particular a Tovolo silicone mixing spoon which I find to be very hardy – I use it when I stir candy, melt butter or chocolate, and for stiff batters or to integrate egg into a batter. I also have several hand made cherry wood spoons by Jonathan’s Wild Cherry Spoons which I got at Dean and Deluca in New York. I bought these as gifts, and regretted that I did not keep one for myself! So when I was in New York recently, I made sure to get a few. I love them, and use them all the time.

Mixing Bowls

I have four stainless mixing bowls – two large and two small. My favourites are from Ikea – they have a rubber bottom, which is useful to make sure that the bowl doesnt slip and rubber lids which makes storage in the fridge simple. But I also love my small stainless bowl which has a very wide rim – it sits perfectly on my saucepan, and is what I use to melt chocolate or butter. I prefer stainless to plastic or melamine bowls, but again, its a matter of preference.

I also have several small bowls which I use for mise en place – prepping ingredients before actually starting to cook. Very useful, and indispensable when you need to be quick and focused.

Digital scale

I used to have a very cool looking manual scale, but I rarely used it. I never believed it was accurate, and I could never really judge small increments of weight (which you need to do with some degree of accuracy when you bake). Every time I start to bake (and actually, most times I begin to cook), I pull out my Oxo digital scale. It is brilliant. Easy to use, incredibly sturdy, simple to clean and it has the choice of ounces or grams. I love it, and use it every day.

Measuring cups

Many cooks prefer to have two sets of measuring cups – dry cups, which are traditionally a scoop variety and liquid measuring jugs. They measure the same volume, but some people find it easier to scoop dry ingredients. I am not one of those. I have two measuring jugs (4 cup and 2 cup) by Oxo which I use constantly. I love them because they also give liquid measurements along the sides (fluid ounces and milliliters) and they have a solid rubber handle. They pour very well, and are easy to control. I also have one glass measuring jug which I use particularly if I have sticky substances like honey which need to be measured out.

I like measuring jugs more than the scoop cup because I often use them as small bowls as well. I can measure out my flour and add the baking soda or powder, spices or salt, directly. All my dry ingredients can usually be combined easily in my 4 cup measuring cup, and this saves me quite a bit of washing up!

Teaspoon and tablespoon measures

Accuracy is critical in baking. Often you are required to add a teaspoon of this, half a tablespoon of that. When compiling my recipes, I have found that measuring spoons are vital in ensuring I can replicate my recipes exactly, over and over again. I used to have tons of measuring spoons – heart shaped ones my sister gave me, cheap plastic ones, flimsy round ones. They never really did it for me. But I adore my new set – five stainless steel measuring spoons by Progressive International. These are double spoons – one side of the spoon is round and the other is oval. I find it useful to have two versions of a particular measurement at hand at all times – this makes it easy if I am measuring liquid and dry. The spoons are heavy duty and very accurate.

Knives

Dont get me started on my knives! Its an obsession that makes me happy. But for baking, I really only use two knives. For larger jobs (chopping a big amount of chocolate or speeding through nuts and other hard ingredients), I use my Shun Santoku Knife. I really love that thing – solid, heavy, sharp and totally reliable. But more regularly, I use one of the three small Kuhn Rikon non stick paring knives which I have in a variety of colours. I like these knives. Theyre not “serious” knives in any sense – theyre light, theyre not crazy sharp, and they come in a variety of silly patterns and colours. But theyre very useful in the baking kitchen. They are small workhorses – they pare, peel and slice with ease, they are non stick, so they work through sticky substances easily and well. Clean up is a breeze too!

Bits and pieces

These are some of the items that I have found I use all the time when baking.

Dough Scraper and Chopper – again by Oxo, with a solid rubber grip. This scraper has a flat edge, so its not useful for for scraping down bowls. But it comes into its own when scraping dough off a flat surface and when dividing dough.

Rolling pins – I have several, most of them wood. Rolling pins are critical when you need flaky crusts, or are working with fondant.

Chopping boards – the more solid the board the better. I have two extremely solid plastic chopping boards, two heavy wooden boards and a small one for little jobs.

Cake Lifter – a large metal wedge, which lifts and moves cakes with ease. I love this thing! It makes broken cake layers a thing of the past.

Small Silicone Molds – for whimsy and fun, I have quite a few silicon molds which I bake little cakes in.

Pastry bags and tips – I never saw the use of these until I became serious with my baking. Now, I love them. The control that pastry bags give, with icing and batter, is unequalled. I use Ateco lined bags and tips, and I adore them.

Microplane zester – I use this zester for oranges, lemons and lime zest, and for spices like nutmeg or cinnamon. Simply the best.

Microplane coarse grater – I use this for grating butter into flour – the perfect way to get flaky crusts, pastries and scones.

Sieves – I have several sieves – small and large metal, a flour sieve and a nylon sieve. All useful in my kitchen.

Silicone baking and rolling mats – durable, easily washable, and very useful to prevent sticking of dough, cookies and fondant.

Parchment paper – I have huge, professional reams of this. I use it every day. From lining a baking pan, carrying and measuring ingredients, storing and wrapping. I could not do without it.

Boxes, bags and cake plates – I have found that as I bake more often, and as gifts, I need little paper boxes, bags, cake plates. They are so useful because they help to transport the baked goods easily, make gifts a cinch and you never have to worry about getting your favourite plate or container back!

Professional kitchen sources

Finally, I think one of the most non-negotiable parts of the baking kitchen is not in the kitchen at all! You need a good source of high quality baking equipment and ingredients. I have spoken about Bake with Yen in a previous post, and I like them for the basics of baking. But recently, I was introduced to PastryPro and I think I have found my version of baker’s heaven. This place is amazing, and I will do a full review of it soon. But for baking equipment, and staff who know exactly what they are doing – this is the place. Its a great source for the professional and home baker because they have everything you need, from equipment to ingredients to toys, all under one roof.

Find a baking shop, either online or near you, which professional bakers use, and make friends with the proprietors. They will give you good solid advice, and you will be able to source quality equipment at great prices.

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Baking requires a lot of patience and focus. And though this list I have made may look overwhelming, it is by no means exhaustive. Do remember that this list is the result of a passionate cook married with the spirit of a hoarder. I have tried to be restrained (probably failed miserably) but these are the things I use and love all the time!

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Chili Ice Cream

4 Jan

I have had a thing for ice cream for as long as I can remember. The cool, smooth texture, melting as it meets the heat of your mouth. The happiness contained in that one complex, and yet simple bite. Its comfort food, and yet it can be incredibly sensual. I love imagining different ice cream flavours, and when I found the amazing Kashmir chili powder at O’Gourmet, my senses went into overdrive. What would happen, I wondered, if the cool of ice cream met the deep dusky heat of chili?

As it turns out, very very good things. I made a basic vanilla ice cream – heavy on the vanilla – and added the chili powder at the end. The interesting part for me is that when you first taste it, you dont really feel the heat of the chili. It seems subtle … nuanced … just a hint. The overarching flavour and scent, at first, is vanilla. And then, the chili wraps itself around your throat, your taste buds, and you get a flash of heat. Amazing. When people taste this ice cream, they mmmm at the flavour of the vanilla, and say they cannot taste the chili. Seconds later, their eyes light up, they smile, and they go ohhhhh. There it is!

And I was also inspired by a beautiful gift from my dearest Adi – cocoa nibs that she brought back from her journeying. Cocoa nibs are the bean of the cocoa plant, before its made into chocolate. Roasted, to bring out the oils and the flavour, and then crushed, the nibs have a deep, intense and complex chocolate flavour without any added sweetness. I added the nibs to the ice cream right at the end – to give texture, almost like a chocolate chip ice cream, and also because chocolate and chili are such lush and symbiotic bed mates.

Such an amazing contrast. And such a wonderful aphrodisiac. Capsaicin, the compound which gives chili its heat, is considered an aphrodisiac the world over. It stimulates our nerve endings, gives us a rush of endorphins and makes our pulse beat faster. Pretty sexy, I would say. And combining the chili with chocolate, another well known aphrodisiac, is like a partnership made in heaven. You could serve this ice cream unadorned, and it would be a revelation. Combined with hot fudge sauce and port pear chili jam, it becomes a sundae that over takes the sense, strokes the fires and makes people melt. It really is that good.

And to be honest, its preparation is pretty simple. You need to make it at least a day before serving, to allow the ice cream to ripen in the freezer. Get the absolute best quality chili powder you can find – and add it to the vanilla ice cream base carefully. Not all chili powders pack the same punch. Some are much more complex than others, and some have significantly more fire. In total, I added about 1 and a half tablespoons of chili powder, but you may need much more or much less. Add by the quarter teaspoon, and taste and adjust as you go. You will know its right when after the first flush of vanilla and cream have abated, your mouth is aflame with the heat of chili – for one brief, beautiful, blazing moment. And then, as it dissipates, you get that urge and you want it to start all over again 😉

Makes about 1 quart

  • 3 cups milk / cream – I used 1 cup milk + 2 cups cream. You can certainly change the ratio, but the more cream you use, the smoother the finished product
  • 2 vanilla beans or 2 tbsp vanilla essence or 2 tbsp vanilla paste
  • 1/4 tsp salt
  • 3/4 cup caster or light brown sugar
  • 5 egg yolks (whites reserved for another use)
  • 1 – 2 tbsp chili powder, added in increments of 1/4 tsp at a time – to your taste
  • 2 – 3 tbsp cocoa nibs (optional, but wonderful)

Pour the milk / cream into a large saucepan. Split the vanilla beans, and scrape out the seeds into the milk / cream. Add the beans to the milk as well. Add the salt and half a cup of the sugar, and stir to combine.

Place the milk mixture on low heat, and bring to about 170F (77C). The mixture will start to steam. Stir to ensure all the sugar has been absorbed, and set aside.

Whisk together the egg yolks and the remaining 1/4 cup sugar, until the yolks are thick and lemon coloured. When you lift the whisk, the yolks should form a ribbon.

Temper the yolks by pouring about 1/4 of the hot milk mixture into the yolks and whisk well. Pour the yolk/milk mixture back into the saucepan, and stir. Place back on low heat, and bring the mixture back up to 170F (77C), stirring all the while. The mixture should coat the back of a spoon.

Strain the custard through a fine sieve. Discard the vanilla beans (or wash and dry them, and pop them in a canister of sugar) and allow the custard to cool to room temperature.

Refrigerate the cooled custard for at least 1 – 2 hours.

Once the custard has cooled, begin to add the chili powder, 1/4 teaspoon at a time, whisking well after each addition. It helps to sieve the custard back and forth between two large bowls, as you add each 1/4 teaspoon of chili powder. This ensures that the chili powder really gets integrated into the vanilla custard, and allows you to taste its heat.

Once you have reached your optimum chili level, add the custard to an ice cream maker, and process according to the maker’s directions.

As soon as the ice cream has been processed, scoop it out into a container (it will be very soft, and you will need to work quickly), and fold in the cocoa nibs, if using. Sprinkle a few cocoa nibs on top, and freeze overnight to allow the ice cream to ripen.

Serve as is, or with hot fudge sauce and pear port chili jam for a wicked and decadent sundae.

Enjoy!

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Hot Fudge + Port Pear Chili Jam

30 Dec

So yes, I am in a saucy mood. I have been cooking a lot recently, but not new recipes. And its been one of those weeks (months?) – first my phone died, and then my hardrive on my laptop got fried. I am lucky in that I have the means to deal with these issues (new phone on the one hand, and my old laptop on the other). But its been a frustrating time, and I havent felt a whole lot of inspiration.

But a stroll through O’Gourmet certainly helped! Mr. Kumar (the manager) was so excited to show me some chili powder from Kashmir – hand carried back to KL. It was like nothing I had ever seen before – rich, deep burnt orange red, and almost wet … with a scent that had so many layers to it I cannot even begin to describe, but I will try. Soft, mellow, with a sharp tinge… hauntingly musky with a long profound beat of heat and sun and spice. Gorgeous. Stunningly sensual. I had to cook with it – and suddenly, inspiration arrived!

I decided to make a chili ice cream (the recipe for which I will post tomorrow). But this was to be not just a singular ice cream, but an ice cream sundae. Hot fudge sauce (with dark bittersweet chocolate and melted Scottish fudge) and a chili jam – with a base of port and pears – at once sweet, hot and boozily beautiful. I felt that these sauces would elevate and intrigue – and would provide the perfect foil for the cold creamy ice cream. AngelKitten suggested we get some caramelised pistachios to top the sundae. What a combination of flavours and tastes! I couldnt wait to get started.

These two sauces would of course be just as magical on their own (the hot fudge sauce is particularly simple to put together) or combined over chocolate or vanilla ice cream. If you can, though, try the whole package. Its quite a few pieces of cooking work – but if you break it all down, and prepare in advance, its actually a doddle!

Hot Fudge Sauce

Makes about 2 cups of hot fudge. This can be served warm, or made in advance and reheated just before serving. Use the best quality chocolate and fudge you can find.

  • 450 – 500 g (1 lb) vanilla fudge
  • 1/2 cup cream
  • 250 – 300 g bittersweet (at least 70%) chocolate, chopped
  • 1/2 teaspoon Maldon or other sea salt

Grate the fudge into a large saucepan. Add the cream and stir a little.

Add the chopped chocolate, stir, and add the Maldon salt.

Place the saucepan over a low heat, and melt the chocolate into the fudge, stirring all the while. Make sure that the fudge too has been completely melted into the sauce.

Serve warm, or store, covered, in the refrigerator for up to 2 weeks. Reheat before serving.

Port Pear Chili Jam

Makes about 2 cups of jam.

This jam is quite loose. It pours like a sauce, but it also depends on how long you cook it – the less liquid left, the more “jammy” and thick it becomes.  If you do not want to use port or another alcohol, substitute with grape juice.

  • 9 pears (I used 3 each of D’Anjou, Bosc and Conference), peeled, pared and roughly chopped
  • 1 + 1 tbsp pear balsamic vinegar (if you cannot find this, try using pear or apple juice or even some apple cider vinegar)
  • 1 cup port wine (or grape juice)
  • 1 tsp best quality (Kashmir if you can find it) chili
  • 1 tsp chili flakes
  • 1 tsp mustard seeds
  • 3 – 6 tbsp dark brown sugar
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 tbsp best quality (25 year old) balsamic vinegar
  • 2 tbsp honey (I used leatherwood honey)
  • 1 tbsp vanilla bean paste or vanilla essence

Peel, core and chop the pears. As you work, place the pears in a large saucepan, and toss them with 1 tbsp of the pear vinegar.

Measure out the pour wine and add to it the remaining 1 tbsp pear vinegar, chili, chili flakes, mustard seed, 3 tbsp of brown sugar, cinnamon, salt and balsamic vinegar. Stir well to combine, and pour over the pears.

Place the saucepan over high heat, and bring the mixture to the boil, stirring well.

Once the mixture comes to the boil, lower the heat to medium, and add the honey and the vanilla. Allow the mixture to simmer, uncovered for at least an hour. The jam will thicken and become much darker in colour. Taste and add a little more brown sugar if you feel you need to up the sweetness of the jam.

Give it a stir every so often. Allow to simmer until it is a thickness that you prefer. I like it a little liquid because I am using it as an ice cream topping … but! If you want to make it into a proper jam, just cook it for a little longer.

This can be served warm or at room temperature, and will keep, uncovered in the fridge for up to 2 – 3 weeks.

Apologies for lack of photos – still dealing with loss of hardrive!

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Spicy Cheese Crackers

27 Dec

I really dont like the crackers that you can get at the stores. They taste like they are full of chemicals. And when the process of making crackers is so very simple, its a wonder that we buy them at all. This past Christmas, I was going to dinner at Jobby’s house. I wanted to bring some lovely but simple things, as I had been immersed in cooking these last few days. I decided on a raspberry-gooseberry fool, which is just whipped cream, scented with vanilla and a touch of icing sugar, folded into cooled stewed raspberries and gooseberries. That sweet tart cool creamy combination is beautiful – and it takes minutes to make.

I knew Jobby would probably make her wonderful hummus. So crackers were a good addition – and they are delicious enough to eat on their own. Unfortunately I did not get a photograph because Nana chowed down more than half before we even left the house! But suffice to say, these crackers are wonderful – such a complex blend of flavour. You could spice them up with anything you like, but I used chili powder, mustard seeds, and English mustard powder. The combination is divine, spicy and cheese-y all at the same time. The crackers are crisp and flaky and can be cut into rounds, squares, or whatever your heart desires. Poke a few holes in them, pop them in a hot oven, and watch them brown up and puff a little. Beautiful.

These crackers will keep, in an air tight box, for about a week, but if you have a Nana around the house they wont last!

Makes about 100 crackers, depending on how you cut them

  • 1 cup bread flour (OO flour)
  • 1 cup polenta
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp chili powder
  • 2 tsp mustard seeds
  • 1 1/2 tsp English mustard powder
  • 1 cup cheese – cheddar/parmesan mix
  • 3 tbsp cold butter
  • 1 cup buttermilk

Preheat the oven to 190 C (375F).

Line a baking sheet with parchment paper.

In a large bowl, combine the flour, polenta, salt, baking soda, chili powder, mustard seeds and English mustard powder. Toss to combine.

Grate the cheese over the flour mixture, and stir well.

Grate over the cold butter, and stir again, gently.

Pour over the buttermilk, and combine. Turn the dough out onto a working surface and knead, gently until it all comes together.

Form the dough into a ball, and refrigerate, covered for about half an hour.

Once the dough has rested and cooled, divide it into quarters.

You can now roll the dough out very thin, and cut it into shapes, or roll the dough into a log, and slice very thinly.

Arrange on the baking sheet, and using the tines of a fork, poke a few holes in each cracker. This is optional, but it will help keep the crackers flat and less puffy.

Bake for about 8 – 10 minutes, or until the crackers are golden and cheesy.

Let cool for at least 10 minutes before gobbling up!

 

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Oh My Millesime!

26 Dec

So a few days ago, a group of friends and I decided to try out Max Chin’s new restaurant, Millesime. Two of the group had been to Max Chin’s previous restaurant, and had loved his cooking, and the ambiance. Another friend found a review of Millesime online, and forwarded it to us. In true techno-age fashion, we made the arrangements to go on Facebook, and all met at around the pre-arranged time in Solaris Dutamas. We were thrumming with anticipation as Millesime had a white truffle promotion going on, and several of us were eager to try this decadent delicacy.

Millesime is very slick – a high class joint, so to speak. Open kitchen, where you can walk up and watch Chef Max do his stuff. Elegant seating area, with room for may be 30 people or so. Beautifully and dramatically decorated, it certainly set the scene well. The menu changes daily, and reflects what the Chef finds freshest and most inspiring. Its a 5 course tasting menu, with the possibility of changing the main, or adding or substituting a white truffle course. As a vegetarian, I called and told them that I was coming, and that I required a vegetarian tasting menu as well.

Before I get to the food, let me just take a moment to make a few small comments on the service. When you pay as much as we did (about RM300 per person on average – some drinking wine, some having the truffle course), you expect service of the highest distinction. Whilst Millesime was aiming for that, it really didnt deliver. Of the two major-domo’s, one was quite good. He knew what he was doing. He was polite and friendly and very professional – welcoming without being too intrusive. He noted people’s requests, and he did his best to fulfill them. Unfortunately, the other main service person was a little … clueless. She seemed to be both overwhelmed and a little bit too personal. She made comments about people’s physical attributes that were not really appropriate. She tried, but she did not make us feel as if she had it together and knew what she was doing. Some of our party found her frankly annoying. Hopefully, this is part of the working-in phase (they opened in October 2010), and as it goes on, Millesime will find its groove in terms of service, and will meet our expectations a little better.

Given that, the staff managed to deal with several waves of our table arriving at disparate times, and figure out who was having what, when. Some people took the full 5 courses. Some people took 5 courses and substituted one course with a truffle course. Some people opted for 3 courses of the 5. It must have been a logistical nightmare to deal with a table of 8 people who were all ordering differently. But they managed, and managed well. Unfortunately, when the bill came, we noted that we had been over-billed. The truffle course came with champagne, but none of us were given it (may be we had to request it?) … but they billed us for it. They were extremely gracious about taking it off the bill when we realised and pointed this out… but again, at those prices, we expected a little more focus and professionalism.

We also had problems in understanding the actual menu. How much was the 5 course tasting? It didnt actually state it on the menu. Did we have the option to take only a few courses? Again, we werent informed. How did the truffle course fit in? Was it an add on? A substitution? Information was sadly lacking, until we spoke with a waitperson, but luckily, we figured it all out in the end!

And now on to the food! Which in the end, was what we were there for … well, that and the joy of being with each other just before the big Christmas and New Year’s holidays!

And by the way, as I noted, I asked for the vegetarian menu when I called to reserve. I mentioned this when I arrived, and was told several times by the female service person that she would check to make sure it was all right… as if may be it would not be. This is not comforting to a vegetarian. Especially when we call ahead, especially in a very meat oriented single option tasting menu, we like to be assured that we can be catered for. Of course, I was. And Chef Max was creative about how he re-jigged my meal – taking elements of the main tasting menu and adding vegetarian proteins or substitutions for the meat.

My amuse bouche was very simple. Grilled mushrooms on a skewer. Tasty enough, but not so fantastic or earth shattering that I thought I should take a photograph!

The first course was a composed salad, highlighting some beautifully disparate tastes and textures.

Fennel, sauteed mozzarella, tomatoes, a creamy herb reduction, balsamico and bright arugula. It was lovely. Hot, crispy, astringent, creamy. A nice balance and very tasty.

The second course was a broccoli soup.

This was a showstopper – the soup was stunningly good. An soup bowl, with a mound of sauteed mushrooms, was placed in front of me (carnivores had smoked chicken). Soup was then poured around the mushrooms from a small porcelain jug at the table. The soup was beautiful – simple, lush, elegant. The mushrooms were good, but they tasted like they had been cooked a little too close to the gas grill – they had the perfume of gas rather than of mushrooms. The carnivores loved their smoked chicken though. We were all in agreement that there was not enough of that soup – we could have bathed in it, happily!

The third course was a composed arrangement of vegetables.

It was lovely, if a bit similar in presentation and taste to my first course. Im not sure why cooks cannot vary the menu for vegetarians as they can for meat eaters. The plate was composed of grilled yellow courgettes, white asparagus, french beans, a bit of spinach and a red pepper coulis. There was a creamy hint of black truffle in there somewhere I think. It was nice, and I enjoyed it, but it was not fantastic.

The fourth course was the course I was there for – my truffle course.

A plate of white truffles, under a glass dome, was kept near the main service area. Each person was asked to choose the truffle they wanted (and yes, we got one each!). A friend had his truffle course before mine, and I spied a truffle I particularly liked. I asked that it be kept for me, and it was, wrapped in its own little paper, and stored away carefully in the wine room. I liked and appreciated that. It was suggested that I choose the duck egg and white asparagus combination for my truffle, but I decided against it. I wanted the full frontal truffle experience, so I chose a simple pasta, lightly gratineed as the base for my truffle. Talk about mindblowing musky gorgeous completely enveloping truffle nirvana. I groaned aloud. My eyes rolled back in my head. It was a sublime experience. The simplicity of the pasta was the perfect foil for the complex earthy soul deep sensual experience of that truffle. Ive never had so much truffle in one bite before. It completely takes over the sense experience. Your nose is filled with its scent, your mouth wraps itself around such complex flavour layers, it takes your brain a little while to catch up. Its a very sexy and intimate experience. I cant wait until I can do that again.

I do have to note though that the joy and the pleasure was derived from the truffle. The actual pasta was just there to add a contrast to the overwhelming-ness of the truffle. My carnivore companions though were in absolute delight over lobster tail poached in duck fat, over which their truffles were grated. While it sounded and looked fantastic, I was happy that my truffle base was so simple. There was nothing to distract me from the siren call of the truffle.

And finally, we came to dessert.

Hazelnut ice cream which was phenomenally good, beautifully executed – light yet creamy, and intensely hazelnutty. I could have just had the ice cream and been happy. It was accompanied by berries and fresh figs, covered in a delicate vanilla sabayon. It was lovely but didnt quite reach the heights of that ice cream. And a friend had the cheese plate, and was in paroxysms of joy about it. And some of us had coffee which was absolutely perfect. A good coffee ends a meal such as this with grace and happiness.

So… that was our meal. Each element was enjoyable and interesting, but I have to admit, it did not, for me, reach the heights of say Nathalie’s Gourmet Studio. It was slick and beautiful and tasty – but in a kind of 5 star hotel way. Nathalie’s, though less expensive and less  dramatic, has more soul (and the service is seamless!). I enjoyed Millesime, but I would probably only go back once or twice a year. Its a huge meal, at a huge price and it wasnt over the top fantastic, which is what I was hoping for. I didnt get a true sense of Chef Max as a cook – I couldnt feel him in the food. May be thats because it was a vegetarian version of his carefully thought out tasting … The regular tasting menu seemed to be very complex, and a fascinating combination of tastes and ingredients (scallops and fois gras, for example).

I am glad we went to Millesime, and glad that Max Chin is cooking his elegant, well plated, interesting food. I will be back to support him, but may be I will wait a while until some of the teething issues in starting a new restaurant get smoothed out. I would recommend Millesime for the decadent and lovely truffles and for the sparks of inspired cooking … and for the joy of discovering a new way of putting together disparate elements and ingredients.

The 5 course tasting menu is RM150++

The addition of a truffle course is RM120++ inclusive of a glass of champagne

Millesime

G1-01-3, Level G1Menara Kencana Petroleum, Solaris Dutamas, No. 1, Jalan Dutamas, 150480 Kuala Lumpur

Tel: 03.6211.0648

 

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Mini Candy Apples

22 Dec

I think I might have candy on my mind! Actually, I kind of do … I am devising a Yee Sang Cake for O’Gourmet Food Hall, and I have been looking at innocuous and innocent fruits with an evil candy-ing glint in my eye. Heheh. I love the candied caramelised oranges I made yesterday, and today, I decided to try another route – candied apples. But not just any apples, mind you, sweet, succulent, fragile miniature apples from Japan. These little babies are just so beautiful – perfect in miniature – that I could not bear to cut them up and cook them.

I remembered growing up in the US, one of the greatest fall and winter pleasures were  candied apples we would get from farm stalls. These candies are the stuff of memory – and the taste of them conjures up cold, crisp weather, puffs of breath, that clean smoky scent in the air, sky blue (or white with coming snow) and immeasurably beautiful. I adore candy apples – for the memory and the joy they represent.

These candy apples – large or small – would make lovely home-made Christmas presents. They are quick and relatively easy, they transport grownups back to the innocent pleasures of childhood, and they can be decorated in all sorts of ways – double dip these candy apples in ground nuts, bits of chocolate, crushed candy cane … let your imagination go wild! Or, serve them as part of a Christmas buffet or dinner. Such pretty pleasures.

Candy apples are not that difficult to make, but you really need a sugar thermometer to evaluate exactly where your candy is going. And you need to be brave (hot sugar is very dangerous), and have a sure hand. Work quickly, surely and have everything at the ready. I love how the hot candy clings to the apple skin – and lightly softens the apple flesh. When you bite into one of these gorgeous beauties, you get crackling shards of cinnamon candy, and then soft yielding apple. Lovely!

Makes 8 – 10 large or 12 – 16 small candy apples

  • 12 – 16 small apples (or 8 – 10 large) – try and get the small ones if you can, but if not, a strong red skinned apple is fine
  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1 tsp cinnamon
  • 1 tsp vanilla (optional)
  • A few drops red food colouring (optional – I used India Tree natural food colour)

Line a baking pan or jelly roll tin with parchment or wax paper.

Wash the apples extremely well. I placed all the apples in a large bowl, squirted in some fruit and vegetable cleaner, and covered with water. I let the apples sit for about five minutes before draining and drying the apples very well.

Place the completely dried apples onto the prepared tin, and piece each apple with a skewer. For the tiny apples, I used double toothpicks.

Set the apples aside.

In a medium saucepan, combine the sugar, corn syrup and water. Stir well to ensure that everything is combined.

Place the saucepan over medium high heat, and bring the sugar/water mixture to a boil, swirling the pan a few times to make sure everything is mixed well. Dont stir – sugar crystals will form, and this is not a great final candy look. Use your candy thermometer, and allow the sugar syrup to come to 149C (300F).

Take off the heat, and have everything at the ready. Sprinkle on the cinnamon, and mix well (a silicone spatula is fine). Add the vanilla and red food colouring (stand back as it will bubble up), and stir well again.

Using an oven mit, pick up the saucepan, and tilt it so that the candy forms a deep well in one side. Pick up an apple by the toothpick, or skewer, and submerge the apple as completely as possible in the candy. As you remove the apple from the candy, twirl it, and place it back onto the parchment paper.

If you are adding another topping, dip immediately before placing back on the parchment paper.

Repeat with the rest of the apples, and allow to air dry for at least a few hours.

Remove the skewers or toothpicks, and serve as is or wrap in parchment paper to give as lovely gifts.

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Candied Caramelised Oranges

21 Dec

Are you stuck for a Christmas dessert that you can make without much thought, and which will taste as if you have put in hours of work? These candied, caramelised oranges might just be the thing. I love their jewel-like colour – a deep dark citrine or amber … glistening with orangey caramel syrup that they make themselves. Theyre blowsily sexy – soft, sticky, totally decadent and delectable. They taste like the holidays… and believe me, theyre so simple, its almost embarrassing!

I decided to make them because I am working on a Chinese New Year cake that uses candied and dried fruits. I love those little tiny oranges you can get this time of year  – mini mandarins from China. You could also use kumquats. They are the main component of the recipe, so make sure you get good ones. Everything else you need, you probably have in your pantry. Its really up to you what flavourings and essences you use – most of the time, I just add sugar, water and a touch of juice.

How I can call this a recipe, Im not sure. Its so simple, but its gorgeous. Lush with the oranges’ own caramel, the little tiny orange balls go translucent, and then a deep dark hue that has a richness and beauty all its own. Serve warm (you can make ahead and reheat, or just stick it on the stove in the morning, and let it go) with some vanilla ice cream or a dollop of heavy cream, and youre done. Heaven. Sweet, bitter, astringent, caramel, citrus, smoke – such a complexity of flavour, and so so easy. In the stress and mess of the holidays, sometimes that is a gift in and of itself.

To serve 4 – 6 people, you will need:

  • 2 cups light brown or caster sugar
  • 1/2 cup water
  • 1/4 cup juice (or even wine)
  • Spices if you want – cinnamon is great here, as are cloves, star anise, nutmeg – but be gentle!
  • 4 cups of tiny mandarin oranges

Place a large pot, with lid, on stove top. Add sugar, water, juice and any spices. Bring gently to the boil, over low-medium heat, stirring every so often to dissolve the sugar. The sugar will boil up eventually, and then become clear. Turn the heat right down so the sugar syrup is just bubbling – little tiny plops.

Wash the little oranges well, ensuring that the little stem is removed, if needed. Poke each orange several times with a toothpick.

Place the oranges in the sugar syrup, gently gently. Give everything a stir, make sure the heat is very very low, and cover.

Simmer the oranges in the syrup for at least 1 – 2 hours, longer if you like. They will turn translucent and go very dark. Its almost like youre making marmalade, but with whole oranges.

Everything will caramelise, the oranges will leak their juice and essence, and the syrup will also turn a gorgeous burnt sticky orange.

Serve warm, with a bit of ice cream, mascarpone, or heavy cream. Heaven.

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O’Gourmet Food Hall Asparagus & Mushroom Tart

19 Dec

The other day, I bumped into my friend, MsTina, as I was wandering the halls of O’Gourmet. She took one look at my face, and just laughed. I was wandering in a haze of sensual delight, in one hand a spoon, from tasting the oils and vinegars at Vom Fass, and the other hand rubbing together together a bit of Betong ginger – fresh, organic and local and with a scent that has to be experienced to be believed.

I am truly enjoying my weekly sojourns to O’Gourmet because of the quality and variety of ingredients. Inspiration seems to be everywhere. I love all the gorgeous glass bottles of sauce and spice and everything nice. I could just stand and look at all the enticing spices and nuts, tasting this and that, for ages. And dont even get me started on the vegetables! They are so beautiful! Displayed as if in a museum, with the choicest and most perfectly chosen pieces offered up for your pleasure. The woman in charge of the fruits and vegetables, Miss Heng, is a master at knifework, and so she prepares all the produce with an eye to pleasing the visual palate. When I am there, I can be inspired in an instant!

This week, my eye was caught by the most beautiful trio of asparagus – white, green and purple. Asparagus is an fascinating vegetable. Grown above ground, in full sunshine, it turns green, but cover it a little, so that only heads peek above, and the limited amount of chlorophyll it consumes means that the asparagus turns out purple. And grown completely underground, and harvested in the early dawn, so that very little light affects its growing, asparagus is clean pure white. Each tastes different – the white can be very sweet, the purple a kind of calm middle ground, and the green has that traditional nutty lemony flavour.

I decided I wanted to make an asparagus tart – but then I was captured by the gorgeous leeks and the creamy and fresh mushrooms – both white button and portobello. So I decided that I was going to make a tart which incorporated everything. I thought I would use phyllo pastry dough so it would be a rough, freeform tart, and I would place the asparagus and the mushrooms in alternating blocks of intensity on the pastry. From Vom Fass, I sourced gorgeous scented truffle oil for the mushrooms, and a bright, brilliant lemon oil to finish off the asparagus.

Now the only decision was what would form the cushion upon which the veggies would sit in splendour. I wanted the process to be simple – as complex as these tastes are, putting together this tart only takes a few minutes. So, of course, a consultation with M. Sebastien at the cheese room was in order (along with a few heavenly tastings of cheese!). He decided on a Crottin de Chavignol to pair with the asparagus. It was a master step. Crottin de Chavignol is perhaps the most famous of the goat cheeses. Its created, to strict standards, in a tiny village in the Loire valley. Its creamy, nutty, slightly tart – and perfectly balances the delicacy of the asparagus. For the mushrooms, we decided on a Pecorino al Tartufo – a young pecorino, stuffed to the gills with truffles. The scent was overwhelmingly blowsily lush, and I could have purred with happiness right then and there. To bind them together, I decided on using a little cream cheese (and in a bold move), some Delice de Bourgogne – a gorgeous cow’s milk cheese which tastes like organic cream imbued with sunshine and hay. Its like a brie, but less strong – its centre was crumbly and yet yeilding, and the edges were thickly creamy. What a cheese!

I would suggest, if you have a good cheese shop, to go, taste, and consult. There are few experiences quite so lovely as the careful contemplation of beautiful cheese. And a cheese master can help you pair cheese – particularly if you tell them exactly how you will use it – with various vegetables and foods. If you are making this tart from what you can find in the market, I would look for a good parmesan or pecorino, some goat’s cheese and a great cream cheese. This recipe is definitely adaptable – use your own cooking intelligence, your sense of taste and balance, and it will be gorgeous!

While this recipe is simple, there are a few steps to be followed. Because of the phyllo pastry, you want to make sure that the ingredients are not wet, otherwise the pastry will be soggy. Most, if not all, of the work can be done before hand. Prebake the pastry for ten minutes – it can be kept in the fridge up to 2 days. Mix and mash the cheeses, and keep covered in the fridge until ready to use. And blanch the asparagus (they live longer in the fridge if slightly blanched) and prep the mushrooms up to three days in advance. Assembly of the tart takes minutes (particularly if youve already baked the shell), and once baked, the tart can be kept in the fridge, for up to two days, reheated in a low oven, covered, just before serving.

Serves 8 – 10 people as a starter, 4 – 6 people as a main course

Balsamic mushrooms

  • 1/2 cup dried mushrooms – I used black trumpet
  • 1 – 2 tbsp truffle oil or olive oil
  • 1 tbsp butter
  • 1 leek, finely diced
  • 2 cups mixed mushrooms – about 4 – 6 portobello and 4 – 6 button – peeled and finely sliced
  • Salt and pepper to taste
  • 1/4 cup red wine (or Fre red alcohol removed wine)
  • 2 – 4 tbsp best quality, aged balsamic vinegar
  • Salt and pepper to taste

Place the dried mushrooms in a bowl, and cover completely with boiling water. Let stand for ten minutes while you prep all the vegetables. Once the mushrooms have softened, remove from the water with a sieve in a scooping motion. I dont drain the mushrooms because the silt from the mushrooms tends to come with them, so I simply scoop them out of the water they have been softening in.

Place the softened mushrooms in a saucepan, cover with water, and simmer over medium heat for about 15 minutes. Drain and chop roughly. Set aside.

In a large frying pan, over medium heat, melt the butter into the oil. Add the leek, and saute for about 5 minutes, or until the leek has softened, and turned glossy.

Add the fresh mushrooms, half a cup at a time. You want them to saute, and quickly lose their water without becoming soggy. Stir well after every addition, and season with salt and pepper.

About half way through your mushrooms, add the red wine, increase the heat to high, and let the mushrooms absorb the wine and bubble away. It shouldnt take too long for the wine to almost completely evaporate.

Add the rest of the fresh mushrooms, adjusting seasoning, and stirring well. Allow them to saute till almost dry, and then add the balsamic. This will caramelise the mushrooms and bring out their dark sweet quality.

Add the reserved chopped dried mushrooms, adjust seasoning, and allow to cook for about 5 minutes on medium high heat. Taste and adjust seasoning if needed, and set aside until at room temperature.

These mushrooms can be used in pasta, salad, sandwiches – whatever strikes your fancy! They will keep for 3 – 5 days in the fridge, well covered.

Asparagus

  • 1 bunch of asparagus – 6 – 9 stalks if large – if you can get a mixed colour variety, do so – it looks dramatically gorgeous!
  • 1 tbsp lemon oil or olive oil to finish

Prepare the asparagus. Wash clean in running water, and then take each stalk, and snap near the base. It will snap naturally – the base bits can be frozen and used for soup or a pasta sauce base at another time.

Place the asparagus in a large bowl, and cover completely with boiling water. Allow to sit for a few minutes, until the asparagus has turned bright green. This really depends on the thickness of your asparagus – if you are using the thin delicate type, this may only be a few seconds, thicker varieties will need 3 minutes or so.

Remove the asparagus from the boiling water with tongs, and place in an ice water bath immediately. Or place in another bowl, and run very cold water over.

Asparagus blanched in this manner can be dried well, and then frozen until ready to use (up to 3 months), or refrigerated up to 3 days

Cheese Base

  • 100 g + 100 g cream cheese
  • 75 g + 75 g Delice de Bourgogne or other soft white delicate cheese (or cream cheese)
  • 2 x 6 g rounds Crottin de Chavignol (or other good goat’s cheese crottin)
  • 100 g Pecorino al Tartufo (truffled pecorino – or other good pecorino or parmesan)
  • 1 tsp lemon oil (or olive oil)
  • 1 tsp truffle oil (or olive oil)

For the asparagus cheese: Place 100 g cream cheese in a small bowl. Cut the rind off the Delice de Bourgogne (if using), and mash into the cream cheese using a fork. Cut the rinds off the Crottin de Chavignol, and mash the cheese in as well. Add 1 tsp lemon oil or olive oil, and taste. Cover and reserve in the fridge for up to two days.

For the mushroom cheese: Place 100 g cream cheese in a small bowl. Cut the rind off the Delice de Bourgogne (if using), and mash into the cream cheese using a fork. Grate or crumble the Pecorino al Tartufo into the bowl, and mash to combine. Add the truffle oil and taste. Cover and reserve in the fridge for up to two days.

Phyllo Tart Case

  • 1 package phyllo pastry
  • 3 – 5 tbsp butter, browned and melted
  • 2 tbsp olive oil

Phyllo pastry is very difficult to make by hand because its so thin and delicate. Purchase a good quality phyllo from the store, and treat it well, and you will be fine. Defrost in the fridge for a day before use, or for 2 hours at room temperature. When you unroll the phyllo, place on a board or in a jelly roll pan, and cover with a damp cloth.

Preheat the oven to 170C (350F), and line a baking sheet or jelly roll pan with parchment paper.

Melt the butter in a small saucepan, and allow it to just brown a bit. This will add immeasurably to the flavour of the finished product. Add the olive oil and mix well. Let come to room temperature.

Place one or two sheets of phyllo pastry on the parchment lined sheet, and brush gently with the butter/oil mixture. Gently place another layer of phyllo over and brush with the butter/oil mixture. Continue until the entire package of phyllo pastry has been finished – usually about 15 – 20 layers. Sometimes I double the layers of pastry between brushes of butter and oil.

Create edges along the sides of the tart by folding inward about an inch, along all four sides. Prick the internal pastry with a fork, gently – otherwise the phyllo will puff up.

Bake in the oven for about 10 – 12 minutes, or until lightly browned. Cool to room temperature, and reserve, for up to 2 days, tightly wrapped in the fridge.

Assembly

  • Pre-baked Phyllo Pastry Tart case
  • Asparagus Cheese Mix
  • Mushroom Cheese Mix
  • Asparagus
  • Balsamic Mushrooms
  • Olive oil to finish – or lemon oil (for asparagus) and truffle oil (for mushrooms)

Preheat oven to 170C (350F). Make sure everything is at room temperature.

Look at the tart case. It should be a large rectangle. In your mind’s eye, divide the rectangle up into four quarters. Working from the bottom up, spoon asparagus cheese in the left lower quarter, mushroom cheese in the right lower quarter, asparagus cheese in the upper right quarter, and finish off with mushroom cheese in the upper left quarter.

Layer the asparagus over the quarters which hold the asparagus cheese, and spoon the mushrooms over the mushroom cheese. Finish off with just a little dribble of oil.

Bake for 35 – 45 minutes in the oven, until the cheese is bubbling and burnished, and the pastry is a dark golden brown.

Allow to sit for 5 minutes before serving, or serve at room temperature.

Will keep in the fridge, fully baked, tightly covered, for up to 2 days. Reheat in a gentle oven, covered in tin foil to avoid burning, for about 20 minutes.

Enjoy!

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Pushing Boundaries

16 Dec

This week has been a week for the pushing of boundaries in all sorts of ways. Its quite an experience to put oneself out there, and try new things. To expose oneself as one is, to be seen and acknowledged. While I am confident and at ease with my cooking, so far, I have only chosen to share my food with my nearest and dearest – my family and friends. And while people have said to me for ages that I should branch out, and begin to cook on a professional level, the idea, frankly, scared me.

When you cook for those you love, you think about them. You imagine what would interest and titillate their senses. You are aware of their likes and dislikes, the food they adore, and what they avoid. And while I have found cooking to be an extraordinarily personal and powerful expression of my creativity, and my soul joy, I also recognise that when I cook for those who I know and hold dear, I am cooking in a safe way. If it all goes bottoms up, we can always order Indian vegetarian food! 😉

Why am I telling you all this? This past Friday, I had dinner at Nathalie’s Gourmet Studio with some very close friends. One of them, GoddessSpouse, started talking to me about baking and providing catering from the recipes I have developed. I nodded in agreement, and told him that I was working my way towards that, albeit slowly. He said, why not start now? He needed a tea break for 12 – 15 people on Tuesday, and he wanted me to do it. Could I? I couldnt think of an excuse, and so I said yes…. well, may be… let me get back to you.

But GoddessSpouse is a smart and clever man. He didnt accept waffling, and just said, OK then, I will see you on Tuesday at 3pm.

I have to say, it scared the bejesus out of me. But in a gooood way. It made me consider my life, look at the choices I have made, and why I made them.

It made me realise that for me, to truly embrace this gift and passion I have, I had to put it out there. My beloved ones, bless them, have always given me such intensely positive feedback. But to share my cooking with those who were not my beloved ones, well that would be a new experience. And as I said, this week seems to be a week of opening myself up to possibility. I had to test myself in the unknown. I had to see how people would react when I shared my passion with them.

It was a tea break, for goodness sake. If I could cook 11 dishes for Thanksgiving in 2 days, for 15 – 18 people, surely I could handle a tea break!

I made a batch of Starry Starry Night cookies, and two small pots of baked artichoke, spinach and parmesan dip (adding a lot more garlic, and some chili to spice it up a bit), served with tortilla chips and sliced carrots and cucumbers. AngelKitten came along to help set up – but also to provide much needed love and support (thank you Kitten). I was nervous, but I found that once it began, once I really settled and took a breath, I found myself.

How was the reaction? Wonderful! The participants ate, and ate, and ate. They loved the food, and they were interested, open and supportive. It was a beautiful experience.

GoddessSpouse turned the process into a learning experience, not only for the participants but for me. It was a small step, but I realised that this was something I could do, with confidence and calmness (eventually), with diplomacy (thanks Ayah!) and with great joy and pride.

Another step towards the life I want for myself. Another experience lived. A further layer of happiness added to the joy of knowing my true self.

Thank you to all of you who pushed my boundaries this week. I appreciate having been able to take that first step in such a safe and supportive space.

 

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