I like
to think that we've got a plan, so let's stick to it. That said, once we've
stuck to it, we're allowed as much improvisation as anyone cares to indulge
themselves in.
- Guy Ritchie
Cooking and improvising go hand in hand. The preparation of meals is far from being a stress-free activity, thus in order to carry out that task properly and be in control of the situation during moments of pure adrenaline rush, one needs to be highly resourceful, endlessly witty and extremely flexible. In the kitchen, many things can go awfully wrong or turn out contrarily to what you've expected. Consequently, last-minute decision taking, fast thinking and inventiveness are a necessity at all times, or else you'll panic and everything will go terribly pear-shaped. Besides, it is more fun not to systematically depend on derectives, rely on written formulas and follow them to the letter as fierce self-reliance unleashes your aptitude for brilliancy.
Of course, in pursuance of versatility, fluidity and creative emancipation, a cook must possess a basic knowledge of culinary techniques (master principles and practices, acquire essential skills and know how recipes work by understanding their structure), learn about ingredients and their roles as well as properties (how they taste, with what they can be or can't be paired, etc...), be open-minded as well as adventurous and love to experiment. The key to liberty, virtuousity and dexterity lies within exercise, perseverance and courage. So before you throw the towel and declare that it is impossible to reach this level of adroitness, remember that nothing comes without effort and that great art requires suffering. In life, nothing is free.
Stovetop geniuses have the capacity to quickly and easily assemble amazing dishes even when all hell lets loose in their headquarters and disaster is about to strike. Problems don't appear to affect them and they seem to invariably find a solution to each of them. Similarly to a surfer, a cuisinier confronts the tallest waves of tension with confidence and he/she rarely fails to overcome them by virtue of his/her composure and cool attitude...
Some of us were fortunate to be raised in homes where family members craftily prepared food simply by using their imagination. We consider it a blessing as thanks to those extraordinary individuals, we were introduced to the joys of cooking instinctively and had the possibility to gain a solid erudition just by observing them at work or by playing the apprentice chef or the helpful commis.
As a child and teenager, I used to hover a lot around my grandmothers' and mother's kitchens. These welcoming and soothingly warm rooms were the nevralgic center of their homes and it felt good to hang out there, because they smelled wonderful and that's where company was to be found. As far as I can remember, I was always attracted to this area of the house/apartment like a moth to a flame. I could not resist sitting at the table and looking at what was happening around the range oven or stirring the pans' contents as well as having a quick taste of the yummy fare surrounding me whenever my granny and mum turned their backs. Over the years, I have swallowed an immense amount of precious information which cannot be found in books and which I constantly put to use on a daily basis.
In the abstract art of
cooking,
ingredients trump appliances,
passion supersedes expertise,
creativity triumphs over technique,
spontaneity inspires invention,
and wine makes even the worst culinary disaster taste delicious.
- Bob Blumer
Cooking requires
confident guesswork and improvisation-- experimentation and substitution,
dealing with failure and uncertainty in a creative way.
- Paul Theroux
My gastronomic experience has helped me become a dautnless foodie who can face catastrophes and flops without flipping out excessively or being paralized by confusion and the terror of failure. I have solid nerves and more than one trick in my hat. Well, that's maybe not 100% accurate (I'm embellishing things a little here). Nobody's perfect and I'm not a saint, therefore I cannot solemnly promise/gurantee that I won't throw a fit every now and then, fling things across the kitchen, swear like a sailor or behave like a tantrummy diva if difficulties arise (I get easily hot and bothered - LOL). Anaway, despite my occasional loss of temper and moody behaviour, whatever may happen, I'll always find a way out of the painfuland uncomfortable position I am in.
No later than two weeks prior to writing this article, while I was concocting "Spanakopita", a last-minute complication forced me to drastically change my plans. Unfortunately, my store-bought yufka (I make my own when I have enough time on my hands) had an unpleasantly and suspiscious sourdoughyy odor which alarmed me. After some serious pondering, it is with a heavy heart that I decided chuck it in the dustbin (I hate spoiling food and nearly never get rid of anything). Once that was done, I had to come up with an alternative dish. In less than 60 seconds I found the perfect replacement for the inedible phyllo dough and concocted a wholemeal shortcrust pastry in a jiffy. So, for supper that Friday night, instead of Greek börek, "Whole Wheat Spinach And Feta Pie" landed on the menu. Luckily, my sagacity saved the evening, and P. greeted my creation with a beaming smile and sparkling eyes (how rewarding!).
This remarkably luscious, refined tasting, comforting and healthy (rich in fiber, calcium, iron, vitamin A, folic acid, omega-3 fatty acids, protein, zinc, magnesium, etc...) savory treat can be eaten warm or cold, depending on the season, and the leftovers can be stored in the refrigerator (up to a week) as well as frozen (up to a month) and turned into a much welcomed easy/lazy dinner for knackered workers. Superfood with gusto!
P.S. Next week and for a few days only, I'll be absent from the net (blog & social media), so don't worry if I don't visit your blog, leave a comment on your last post or show any sign of life on either Facebook or Twitter...
Whole Wheat Spinach and Feta Pie
Recipe by Rosa Mayland, October 2012.
Serves 4-6/makes a 24cm pie.
Ingredients For The "Whole Wheat Shortcrust Pastry":
380g Whole wheat flour
1 2/3 Tsps Fine sea salt
100g Lard, cold & cut into small cubes
90g Unsalted butter, cold & cut into small cubes
Enough water to blend (~90-100ml)
1 Beaten egg, for glazing the top of the pie
Ingredients For The "Filling":
1 Tbs Olive oil
3 Medium onions, chopped finely
4 Cloves garlic, chopped finely
1 1/2 Tsp Dried dill
600g Frozen spinach, thawed, squeezed dry and chopped finely
3 Eggs (~63g)
250g Ricotta
250g Feta, finely chopped
50g Mature Gruyère, cut into small cubes
Pepper, to taste
Salt, to taste
Method For The "Shortcrust Pastry":
1. Sift the flour and salt into a bowl/bassin.
2. Add the lard and butter. Rub between the fingers until the mixture is flaky.
3. Pour in the water, gradually, while continuously cutting
and stirring with a knife (stop adding water when the dough is stiff - it should not be sticky or wet). Gather up into a soft ball and place
it in the fridge while you prepare the filling.
Method For The "Filling":
4. In a hot frying pan/skillet, add the oil and chopped onion. Fry until translucid.
5. Add the garlic and dill. Cook for another minute.
6. Add the spinach and stir-fry for about 5 minutes.
7. Put the mixture in a big bowl and let cool completely.
8. Incorporate the eggs, ricotta, feta and Gruyère to the spinach mixture.
9. Salt and pepper to taste.
Method For "Assembling The Pie":
10. Heat the oven to 200°C (400° F).
11. Roll out 2/3 of the pastry and line the
base of a 24cm (9 1/2 inches) pie plate.
12. Fill with the spinach mixture and brush the
edges of the pastry with water.
13. Roll out
the remaining dough (1/3) and cover the pie.
14. Press the edges of the pastry to seal and trim off the excess.
15. With the remaining pastry, decorate the pie top as desired (leaves, flowers, et...).
16. Prick the top of
the pastry case to allow steam to escape
and glaze the top with the beaten egg
17. Bake for about 40 minutes, until the pastry is
crisp and golden.
18. Serve.
Remarks:
You can also make your pastry with plain flour or your filling with fresh spinach and replace the feta as well as the Gruyère by any other cheese of your choice.
Serving suggestions:
Cut into wedges
and serve hot or cold with a crisp green salad or a tomato salad.
This pie is perfect for taking on picnics or to potlucks.
Pie Aux Epinards, A La Féta Et A La Farine Complète
Recette par Rosa Mayland, octobre 2012.
Pour 4-6 personnes/1 pie de 24cm.
Ingrédients Pour La "Pâte Brisée A La Farine Complète":
380g de Farine complète
1 2/3 CC de Sel de mer fin
100g de Saindoux, froid et coupé en petits dés
90g de Beurre non-salé, froid et coupé en petits dés
Suffisamment d'eau froide afin que la pâte forme une boule (~90-100ml)
1 Oeuf battu, pour glacer le dessus du pie
Ingredients Pour La Garniture":
1 CS d'Huile d'olive
3 oignons moyens, hachés finement
4 Gousses d'ail, hachées finement
1 1/2 CC d'Aneth séchée
600g d'Epinards congelés, décongelés, essorés et hachés finement
3 Oeufs (~63g)
250g de Ricotta
250g de Feta, hachée finement
50g de Gruyère salé, coupé en petits cubes
Poivre noir moulu, selon goût
Sel de mer fin, selon goût
Méthode Pour la "Pâte Brisée A La Farine Complète":
1. Tamiser la farine et le sel dans un bol.
2. Ajouter le beurre, puis frotter la farine et le beurre entre les doigts afin d'obtenir un mélange qui ait une texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (ne plus ajouter d'eau quand la pâte atteint la bonne consistance -ni trop mouillée, ni trop collante). Former une boule puis la mettre au frigo pendant que vous préparez la garniture.
Méthode pour la "Garniture":
4. Dans une poêle chaude, ajouter l'huile et l'oignon haché. Faire revenir en remuant constamment jusqu'à ce qu'il soit translucide.
5. Ajouter l'ail et l'aneth. Faire revenir pendant une minute.
6. Ajouter les épinards et faire cuire pendant environ 5 minutes, tout en remuant régulièrement.
7. Mettre le mélange dans un grand bol et laisser refroidir complètement.
8. Incorporer les oeufs, la ricotta, la feta et le gruyère.
9. Saler et poivrer selon goût.
Méthode Pour "Assembler Le Pie":
10. Chauffer le four à 200 ° C.
11. Etaler 2/3 de la pâte et foncer la base d'un plat à pie de 24cm de diamètre.
12. Remplir avec la garniture et mouiller les bords de la pâte avec de l'eau.
13. Etaler la pâte restante (1/3) et couvrir le pie.
14. Appuyez sur les bords de la pâte pour les sceller et couper l'excédent de pâte.
15. Avec la pâte restante, décorer le dessus du pie comme vous le souhaitez (feuilles, fleurs, et ...).
16. Piquer le couvercle de pâte afin de permettre à la vapeur de s'échapper et glacer le dessus avec l'œuf battu.
17. Cuire au four pendant environ 40 minutes, jusqu'à ce que la pâte soit dorée et croustillante.
18. Servir.
Remarques:
Vous pouvez également fabriquer votre pâte avec de la farine ordinaire et faire votre garniture avec des épinards frais ansi que remplacer la feta et le Gruyère par un autre fromage de votre choix.
Suggestions d'accompagnement:
Couper en tranches et servir chaud ou froid avec une salade verte ou une salade de tomates.
Cette tarte est parfaite pour prendre en pique-nique ou pour offrir lors de soupers canadiens.
After a little more than a week holiday, I am back with yet another exciting and audacious recipe which was supplied by two wonderful members of the Daring Bakers who asked us to make "Apple Strudel"...
At first, I was really thrilled when I learnt that I was going to make that Austro-Hungarian speciality and was finally going to be able to test my first recipe from a cookbook I own, but have always been scared of delving into seriously!
I won't say that the idea of making strudel dough didn't scare me at first (I'm a fraidy nelly) and make me doubt my baking skills. But, as with all Daring Bakers challenges, I was ready to overcome my aprehension, jump into the cold water and boost my confidence by proving to myself that I was capable of taking that project from start to finish without faling sadly.After having gathered my courage and procrastinated for more than three weeks, I finally found enough determination to go through it all and prove to myself that I could succeed at making something as finicky and delicate as strudel dough.
To my big surprise, making the dough wasn't as complicated and esoteric as I expected. It stretched fantastically to a paper-thin sheet and didn't tear. The rolling and shaping of the strudel was easy like Sunday morning.
I was so relieved to see that I went through the whole process without cursing, sweating or getting destabilized by any problem. I happily lost my strudel virginity that day and was very proud of succeeding after the very first try!
This time, instead of following the recipe to the letter, I decided that I was not going to make a sweet apple filling, but rather a savory one. As I love Spanakopita and since strudel dough is first cousin to phyllo pastry, I chose to make a Greek inspired "Spinach & Feta Strudel".
It was perfect and I had no complaints to make. The pastry was fantastic, crispy and flaky to please and the filling was very flavorful and wonderfully smooth. Very summery tasting and healthy!
The May Daring Bakers’ challenge is hosted by Linda of "Make Life Sweeter!" (Netherlands) and Courtney of "Coco Cooks" (USA). They chose "Apple Strudel" from the recipe book "Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague" by Rick Rodgers. So, I really want to thank them for having chosen that terrific recipe!
~ Spinach & Feta Strudel ~
Preparation timeTotal: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough30-90 min to let dough rest/to prepare the filling20-30 min to roll out and stretch dough10 min to fill and roll dough30 min to bake 30 min to coolIngredients:4 Tbs Olive oil
2 Big onions, chopped4 Cloves garlic, finely chopped3 Tsps Dried dill
600g Spinach (frozen), chopped finelySalt, to taste
Black pepper, freshly ground, to taste200g Feta, crumbled250g Ricotta1/4 Cup (60g) Unsalted butter, melted plus more for coating the dough1x Strudel dough (recipe below)1 1/2 Cups (350 ml) Fresh bread crumbs
Method:1. In a pan, heat the oil over medium heat.
2. Add the onions and garlic and stir-fry until the onions are translucid.
3. Add the dill and stir-fry for another 1/2 minute.
4. Add the spinach and stir-fry for another 3 minutes.
5. Remove from the heat and let cool.
6. Once the mixture is cold, add the crumbled feta and the ricotta. Salt and pepper to taste. 7. Put the rack in the upper third of the oven and preheat the oven to 200° C (400° F).
8 . Line a large baking sheet with baking paper (parchment paper).9. Make the strudel dough as described below.10. Spread about 3 tablespoons of the melted butter over the dough using your hands (A bristle brush could tear the dough. You could use a special feather pastry brush instead of your hands.).11. Sprinkle the buttered dough with the bread crumbs.
12. Spread the spinach filling about 8cm (3 inches) from the short edge of the dough in a 15cm (6 inches) wide strip.13. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself.
14. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with melted butter.
15. Bake the strudel for about 30 minutes or until it is deep golden brown.
16. Cool for at least 30 minutes before slicing (Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.).
****************
Strudel Dough
Ingredients:1 1/3 Cups (200g) Unbleached flour1/8 Tsp Salt7 Tbs (105ml) Water, plus more if needed2 Tbs (30ml) Vegetable oil1/2 Tsp Cider vinegar
Method for the "Strudel Dough":
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary. Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better/I left it stand for a little more than 90 minutes).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 60 x 100 cm (23 x 38 inches). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
Remarks, Tips & Notes:
Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try.
The tablecloth can be cotton or polyster. Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves.
To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table.
Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.
Instead of cider vinegar I used white wine vinegar.
Picking up the dough to let it stretch didn't work well for me, holes appeared pretty much instantly. Instead I stretched the dough while it was lying on the tablecloth by putting my hands underneath and stretching it out further and further.
Here's a link to a strudelmaking video that might help you a bit.
Serving suggestions:
This "Spinach & Feta Strudel" is ideal served as a main course together with a fresh salad or stir-fried vegetables.
Visit Jen's gorgeous blog if you want to have the recipe for the "Apple Filling".
*****************
Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones! C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous.
Vous y trouverez cette recette en version française:
Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)
I'm quite a big "Pesto" amateur. I adore this sauce and it's always a delight to savour that Italian speciality whether I get to eat the original version (basil, pine nuts, parmesan & olive oil) or a more funky version made with various non-Italian ingredients. No matter which recipe I'm using, you can be sure that I'll devour my pestoed pasta with much appetite...
We all crave (well, at least most of us) "Pesto", because it's very tasty, always a great source of pleasure, extremely versatile and it meets most people's tastes (Italian food has always been very popular). Those are the keys to it's worldwide success.
I rarely make the same recipe in a row. Generally, I invent recipes according to what's on hand and/or in season. I improvise a lot...If I'm feeling lazy, I'll use my blender in order to make "Pesto", but, if I feel more like going the traditional way and sweating a little, then I use my giant Thai granite mortar and pestle. Both methods give similar results, yet I must say that I am more of a mortar and pestle person as it works really well, it's fun to use and the end product is somehow silkier, finer and creamier as well as more fragrant. All that pounding releases the essential oils that hold the flavors as well as aromas, and can also be quite therapeutic as it relieves us from negative feelings (anger, depression, frustration, etc...).This gourmet "Feta, Almond & Cilantro Pesto" is a creation of my own. One day, I wanted to make some "Pesto", but I had no Parmigiano Reggiano, no pine nuts and no basil, so I took what I found in my refrigerator and cupboards. After a few minutes of intense thumping, I ended up with one of the most marvelous "Pesto" sauces I had ever tasted!This white "Pesto" is fantastic. The buttery sweetness of the roasted almonds matches perfectly the tartness and creaminess of the feta as well as the aromatic, pungent and green taste of cilantro (coriander). A wonderful blend!This sauce is terribly addictive and ever so delicious that you'll fall in love with it instantly!
~ Feta, Almond & Cilantro Pesto ~
Recipe by Rosa @ Rosa's Yummy Yums 2008.
Makes about 2 cups or enough for 4 pasta servings.Ingredients:4 Cloves garlic3/4 Cup Almonds, roasted20g Cilantro/fresh coriander1 Cup Feta cheese1 Tbs Lemon juice1 Tsp Thai hot chilli sauce1/3 Tsp Paprika1/3 Tsp Ground cumin6 Tbs Extra-virgin olive oilGround black pepper, to taste
Method:1. With processor running (see remarks if using a mortar and pestle), drop the garlic cloves into the machine and blend until finely chopped.2. Add the almonds and the coriander.
3. Process until the almonds and coriander are finely chopped.4. Add the feta cheese, lemon juice, chilli sauce, paprika, cumin and 6 tablespoons olive oil.
5. Process again until well blended.6. Transfer mixture into a small bowl and season to taste with freshly ground black pepper.
Remarks:You can replace the almonds by any other nut of your choice (hazelnuts, walnuts, pecan, etc...) as long as they are roasted/toasted.If you wish, this pesto can also be made with a mortar & pestle. It will result in a much finer & more fragrant paste.It can be made a few days ahead. In that case, put in a jar, top with enough olive oil to cover and refrigerate for up to a week.
Serving suggestions:Just toss a generous amount of this pesto on the pasta of your choice, use it as a filling for lasagna, canellonis, pasta shells, as a dressing for your potato salads, as a dip or spread it on bread or crackers...
***************
~ Pesto A La Féta, Coriandre Et Aux Amandes ~ Recette par Rosa @ Rosa's Yummy Yums 2008.
Pour environ 2 tasses de pesto ou pour 4 assiettes de pâtes.Ingrédients:4 Gousses d'ail3/4 de Tasse d'Amandes torréifiées20g de Coriandre fraîche1 Tasse de Féta1 CS de Jus de citron1 CC de Sauce thaïe aux piments (forte)1/3 CC de Paprika1/3 CC de Cumin en poudre6 CS d'Huile d'olive extra-viergePoivre noir fraîchement moulu, à volonté
Méthode:1. Dans un blender (voir les "remarques" si vous utilisez un mortier), hacher finement l'ail.
2. Ajouter les amandes et la coriandre.
3. Mixer à nouveau, jusqu'à ce que les amandes et la coriandre soient très finement hachés.
4. Ajouter la féta, le jus de citron, la sauce aux piments, le paprika, le cumin et l'huile d'olive.
5. Continuez à mixer afin d'obtenir une pâte homogène.
6. Transférer le mélange dans un bol et assaisonner avec le poivre.
Remarques:Vous pouvez remplacer les amandes par n'importe quelle noix de votre choix (noix de Grenoble, noisettes, pécan, etc...), mais n'oubliez pas de les torréifier.Ce pesto peut être fait quelques jours à l'avance. Dans ce cas, mettez-le dans un bocal et recouvrez la surface d'une couche d'huile d'olive, fermez le bocal et placez-le au frigo (pas plus d'une semaine).
Idées de présentation:Mélangez ce pesto à vos pâtes préférées, utilisez-le comme farce pour vos lasagnes, canellonis, pâtes coquilles, étalez-le telle une pâte à tartiner sur du pain ou des biscottes, faites-en une sauce pour vos salades de pommes de terre ou servez-le comme dip...
