Ratatouille

The aubergine, red and yellow peppers, zucchini topped with crumble goat cheese and puff pastry triangles.

Ratatouille 

Originating from Nice in Provence, Ratatouille is a layered melange of roasted vegetables with grated cheese liberally sprinkled all over and baked to perfection. Served as a casserole with pasta or crusty bread. 
My version is a modern Ratatouille; 21st Century!

Similar vegetable dishes can be found in Spain, Greece, Turkey, and Italy; a variation on the original French Ratatouille Provencal, which is pronounced Raa-taa-tu-ee.

I like to serve this up with goat cheese and triangles of freshly baked puff pastry.

Or simply serve them in vol au vents?

Makes  enough for 30 large Vol au vents 

1 tbsp olive oil
1 zucchini
1 red pepper
1 yellow pepper
1 small eggplant or aubergine 
1/2 tsp salt

1 tbsp safflower oil
1 large golden onion
2 cups skinless chopped diced tomatoes
1 tsp brown sugar
1 tsp salt
freshly ground black peppercorn
1 cup water
1 tsp dried herbes de provence 
1/2 cup goat cheese, diced or crumbled

Cut the vegetables into equal sized squares, toss them with olive oil sprinkle this with salt and roast in the oven until just soft. Do not overcook them. 

In a pan, heat a tbsp of oil and add one very finely chopped large onion, Saute until it is soft and catches a light colour. Now add 2 cups of chopped tomatoes, brown sugar, salt and pepper, herbs de provence and water. 
Cook it until it is thick and sticky. 
Toss the roasted vegetables into this sauce. Cover and simmer for 10 minutes prior to serving. 

To serve 
Place the ratatouille in a large shallow bowl and crumble all the feta over it. Sprinkle with a choice of green herbs for colour; watercress, mint, parsley, or coriander all work well. 
Top it with the puff pastry triangles to finish. 

Tips
Serve it in a vol-au-vent. Ensure that most of the liquid has evaporated; otherwise it will get soggy. Fill it just before you want to serve it up and heat it for 3 minutes before serving to melt the cheese. 
If you have fresh herbs, use oregano and thyme to substitute herbs de provence.


To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine. 

 
For more wonderful recipes click on

Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C
And
Niloufer's Kitchen: Moroccan Cuisine
http://www.amazon.com/dp/B00GP0CSBI

Mushroom Cobblers

Cobblers with Mushrooms 

Little cups of velvety wild mushrooms topped with a cheesy biscuit to cut the creaminess, flavoured with fresh picked herbs and perhaps a touch of sweet sherry. Oooh, it can taste just a little like heaven. 
Generally, cobblers are fruit-based. But we make our own rules when creating food as an artist, and here I am preparing a wild mushroom ragout—pronounced Ra Gooo—to start off with. 
Just to share some trivia, Ragu and Ragout are different. The former is a much loved meat stew from Northern Italy. The ragout, on the other hand, is a stew made of vegetables, meat, fish, or anything. Both the words are derived from the French word ragouter  meaning "to stimulate your appetite. Quite apt, for sure! 

When ready to serve, imagine them bubbling and oozing; more rustic than delicate, and not suitable for a formal dining table. 
It is a rich and heavy dish, so servings can be small. A fresh green salad with a touch of garlic vinaigrette accompanying this will complement the meal.

Yummy mushroom cobblers

Serve in the bowl or slide it out on a plate.

Layered, moist and scrumptious

Makes 12 ramekins

Preheat the oven at 185 C | 375 F

The Filling 1/2 cup of dried mushrooms, soaked in 1 cup hot water. Steeped for 30 minutes.
3.5 kg/ 4 lbs of mushrooms, thickly sliced
2 cups finely chopped leeks
125 g/ 4 oz salted butter
1 tbsp olive oil
4 garlic cloves, crushed or finely chopped
2 sprigs of thyme
1 sprig of oregano
A handful of freshly chopped parsley
Salt to taste
Mixed peppercorn or freshly ground nutmeg to season
1/2 cup of  sherry, tio pepe or fino
1 cup of cream - 35% fat

Heat the olive oil and the butter. Saute` the mushrooms. Add the chopped leeks and the garlic. Once it has softened, add the remaining water from the soaked mushrooms, strained through a fine sieve (remaining from the dried mushrooms that were soaked prior). Allow it to boil and bubble until the liquid is almost gone. Now sprinkle with salt and peppercorns or nutmeg, the herbs and the sherry. Mix in the cream and bring it to a boil. 
Spoon the mixture into 12 ramekins. 
When ready to bake, top each one with a scoop of the biscuit batter. 
Bake for 25 minutes, or until the biscuit is cooked through. 

The biscuit topping
Makes 12
1 1/3 cup flour
1 1/2 tsp baking powder
3/4 tsp salt
50 g/ 1.75 oz salted butter
1 cup tepid warm buttermilk
170g/ 6 oz grated hard cheddar cheese

In a bowl, sift the dry ingredients. Sifting makes it lighter. Crumble in small bits of butter and 'cut' into it with two knives. Alternately, using only the tips of two fingers, index and middle, gently rub it together until it resembles grainy pebbles. 
Add the buttermilk and bring the dough together. Add shredded cheese and just mix it in till it's folded in. Do not overwork the dough. 
Let it rest for a minimum of 2 hours. 

Tips
Use your favourite mushrooms. A melange always gives a better texture, consistency, and is visually attractive too. They add lots of taste. Morels and shitake mushrooms are both delicious, as are oysters, cremini, and chanterelles. The brown and white mushrooms should make up the majority of the meal. 

A sharp cheddar is best for the biscuit. 
Scoop the biscuit with a small ice cream scoop or use two spoons to make a biscuit ball and press it down. It will be a sticky batter as the buttermilk and baking powder make it rise almost to represent yeast like results. 

The white Fino sherry is best for this dish; it is crisp and light.


For more delicious recipes click
Niloufer's Kitchen:French Bistro
http://www.amazon.com/dp/B00J2KMB4C


Photo credit Sheriar Hirjikaka

Lobster Thermidor

An exclusive from Niloufer's Kitchen

We are currently running a fundraiser to help World Central Kitchen. Please join in if you can

Lobster  Thermidor

Another revelation of the past, it has been a tradition for us since our arrival to Canada  to indulge on every father’s day in this amazing masterpiece.

Use small lobsters, the tail will give you the most meat. Most stores steam the fresh lobsters and sell it to you.

You can add scallop and meaty white fish and fresh crab to make this into a seafood bake.

Find crab shells to serve it in. Grill it to make it au gratin it looks great and you can have portions shared to each one.

You can buy au gratin dishes, or even try and save the lobster shells, tough if you are removing the meat yourself. Count on one small lobster per person as a main course.

Interesting trivia. "Thermidor" is the name of the 11th month of the French Republican calendar. Stemming from the words thermal meaning heat (it hardly relates to lobsters or the weather!) But like with other fame there is always a good story attached.
In the 1890's A play was named Thermidor, relating to the history of that moment in time performing at the Comedy Theater in Paris. To honour the opening night Marie's, a restaurant of great repute and located next door to the theater,  created this culinary masterpiece. It continues to be prepared for just special occasions since - thanks to the work involved!

Lobster Thermidor served in a tail au gratin.

4 Lobsters

Remove lobster, cut it into chunky pieces and season with salt and peppercorns, and squeeze fresh lemon or lime over it.

In a large pot make the bechamel sauce.

Melt 4 tbsp salted butter 
add 4 tbsp plain flour

Make a roux, and add

2 cups whole milk

Keep stirring with a whisk to keep it smooth and bring it to a boil till thickens.

Add to this

Seasoning; salt and mixed peppercorns freshly cracked.

1 cup grated Gruyere cheese

1 large sauteed onion; very finely chopped

2 soft boiled eggs; diced and seasoned a dash of cream

A dash of chili sauce like Tabasco
1 tsp made mustard

Add the chunks of lobster meat

When ready to serve pour into 4 gratin dishes, sprinkle a mix of  grated cheese, bread crumbs  and butter on top  and grill under a broiler till bubbly and golden. Serve warm.

             
Tips
Add a few tablespoons of cream to make it richer.
If using mustard powder instead of made mustard use just 1/2 tsp and not the whole.
Use a favourite strong cheddar if you cannot find Gruyere. 
Add 2 tbsps of dry sherry or rum to your bechamel if you enjoy liquor in your food; originally cognac was added to this French dish! 



To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  



For more recipes click 
Niloufer's Kitchen : French Bistro

http://www.amazon.com/dp/B00J2KMB4C

Readers Comments
4th September 2017

Manini Lalbhai Badlani I tried your recipe with prawns since we can't get lobsters here. It turned out awesome. Thank you

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Photo credit Sheriar Hirjikaka

Quiche

Quiche

Custard, crust and cheese makes up a savoury pie better known as a Quiche. The area of Lorraine in France takes credit for popularising this soft creamy dreamy dish. Best served warm, a perfect Quiche is best described of the fine balance of setting the custard filling. Bake to set it at a low heat; it must not boil but set just right; Firm to the eye and touch yet with a bit of a jiggle in the center when you shake it. Only then is a Quiche simply perfect!!

Served with a fresh green salad sprinkled with a light vinaigrette makes for an ideal lunch.

There are many variations of the Quiche that originated centuries ago (surprisingly in Germany and not France). The word itself is borrowed from the German Kuchen meaning  a cake.
Legend has it that leftovers of bacon were added to a custard initially to make this a savoury cake. As it moved over the borders to France via the areas of Lorraine and Alsace some leeks/ green onions and cheese were predominantly added to make it Quiche Lorraine!!

In the early 1900's it was considered a "ladies" dish; and commonly people mentioned that real men do not eat Quiche!  Much like Real men do not wear Pink? But thankfully times have changed all of that. It is common to find it on menus all over the world (including many men enjoying a slice wearing a bright pink apparel) with variations that may have other vegetables like asparagus, broccoli, corn and a choice of meat - yet the custard and cheese being a constant in this crinkled short crust pastry.

Cheese and Leek Quiche

soft and set, cooled to perfection and ready to serve.

Leek, Ricotta and Cheddar Cheese Quiche

Pastry Shell
1 1/2 cup sifted all purpose flour
1/2 tsp salt
1/2 cup salted butter
3 tbsp cold water

In a bowl sift the flour and salt. Cut the butter in with two knives. Alternately use your index and middle fingers, just the tips, gently mixing it until it looks like a bowl of little pebbles. Now add water and bring the dough together.
Cover the bowl with a wet tea towel; the wetness should not be touching the dough itself. Leave it to rest for at least 30 minutes.
Roll out the pastry on a piece of parchment. It should be larger that the desired dish size.
Flip it over the dish and gently pat it down. Cut the edges off with the help of a knife. Prick dots into the pie and bake in a preheated oven of 350F/180C for 15 minutes till it is barely cooked and just dry. Cool for 10 minutes before filling.

Filling
2 tbsp salted butter
2 finely chopped leeks
1 cup home-made ricotta cheese/panir/paneer (not processed)

1 cup shredded sharp cheddar
1/2 cup cream
1 1/2 cup whole milk
4 eggs
1/2 tsp salt
1/4 tsp freshly cracked mixed pepper corns
a few drops of tabasco
1/4 tsp sugar

Saute the leeks in 2 tbsp of butter until just soft.
Cool and keep aside.
Beat the eggs with a fork in a large bowl, add the milk, cream, tabasco, sugar, salt, cracked peppercorns. Keep it aside.
Sprinkle the cheddar cheese on the cooked pastry shell. Top with ricotta/panir/paneer and leek.
Now pour over the ready liquid custard all over.
Bake it in a preheated oven of 400F/200C degrees for 5 minutes and  lower the temperature drastically to 275F/135C degrees and allow it to cook for 20 - 30 minutes. Check the quiche, It can look set and golden brown but must have a perfect  jiggle in the centre yet not be liquid or runny. Keep adding 10 minutes more until it is just right. Turn off the oven, wait for another 7 minutes and  then remove from the oven. Let it rest for 15 minutes do not cover the quiche. Serve warm. Not piping hot.

Tips
Grate the cheese through a grater that has a larger hole rather than a finer one.
Use your favourite hard  cheddar cheese. Choosing one dark and one light cheddar will make it more interesting visually when cut.
Paneer/Ricotta should be preferably older and not fresh. The fresh soft one will release a lot of water spoiling the texture of the quiche completely. When baked the once old and hard paneer magically turns into light fluffy delicious bites.
Jalapeno cheese is a great alternate for those who love a sharp bite in their food.

Be adventurous and add a herb or two if you have some in the house, basil, chive or tarragon are  great choices.
Substitute leek with green onions/spring onions using the whole sprig including the green end of it. 2 leeks should be equal to approximately 10 to 12 green onions.

Alternatively

Caramelise a sliced red onion instead of the leeks. 

Saute` a cupful of mushrooms - cut in large thick slices using some salted butter.

Once cool mix this up in the Paneer.

Layer this into the pie and bake.  You may need to reduce the cheese by a quarter of a cup.

Do not reheat. 

For more recipes from the Parsi Cuisine and its origins read the cookbooks The World of Parsi Cooking: Food Across Borders and
The Art of Parsi Cooking; reviving an ancient cuisine.


For more interesting recipes click
Niloufer's Kitchen:Winter
http://www.amazon.com/dp/B00G2US0EK

Eclairs

E`clair

As a noun it is Lightning or then literally translated means in a flash of lightning. Flamboyance too defines the French word E`clair. (Elegantly named the pain`a la duchesse or petit duchesse until the 1860's).  Could we possibly have had a more appropriate name for these delicious morsels of exquisite pastry which can vanish in seconds; like lightning no doubt! 

The choux pastry is made easily and then piped in finger length for eclairs and in round balls for profiteroles.

Traditionally Creme Patissiere; a custard with or without sherry is filled in both, but alternately fresh cream or even ice cream is used. Chocolate or coffee glazes these eclairs  while caramel generally top up the profiteroles.

Chocolate eclairs and coffee eclairs filled with creme patisserie prepared by my friend Eric

Choux Pastry 

In a pan heat on a low flame,
1/2 cup salted butter
1 cup water
now add
1 cup flour and mix well, it should make a roux. Cook for a minute or two.
Cool for 5 minutes.

Pour the mixture into a food processor and with the machine running add 4 eggs one at a time allowing it to process and give a sheen to the mixture.
Pipe the eclairs with a piping bag on a greased baking tray or lay out a sheet of parchment paper instead.
Bake in a preheated oven of 375F/190C degrees for 20 minutes and then on 350/175C for another 20 minutes until well baked through.
Slit and fill with creme patisserie or fresh whipped cream.
Will make 18 to 24 eclairs depending on the size you pipe out.

Creme Patisserie
2 cups cream
3 tbsp flour
1/2 tsp salt
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1 tbsp sherry
In a pan mix the sugar flour salt and cream. Whisk to cook over a low flame. Bring to a boil for a minute or two.
In another bowl mix 2 egg yolks vanilla and sherry, mix it well. Now add 1 tbsp of the hot mixture to the egg and beat it well. This will temper the eggs so they don't curdle. Now through a sieve push the egg mix into the cream mix and keep mixing. Bring it back to the stove for a minute to allow the eggs to cook through. Keep stirring to keep it smooth. Put a piece of cling film over the custard so it does not form a skin over it.

Chocolate Topping:
Heat 1/2 cup cream lightly, add 100gms/4ozs dark chocolate pieces with 1 tbsp corn syrup,. Cover, turn stove off and leave for 10 minutes. It will now be melted, mix gently until just combined. You can even swirl the pan and not use any spoon to mix! Cool till its perfect thickness.
Hold each prepared eclair between two fore fingers and dip the top part of the pastry into the thick melted chocolate. Turn it right side up immediately and allow to dry. It will harden and stick automatically.

Coffee topping:
In a bowl mix with a spoon
100gms butter
100gms icing sugar
2 tsp coffee granules melted in 2 tbsp  hot water



Tips
If you don't have an icing bag use a large ziploc bag, fill in the choux pastry mix, twist to make a cone, and snip of the edge of the bag! No washing and no cleaning.

If you cannot find corn syrup, substitute 2 tsp of sugar. Heat the sugar and cream first before adding the chocolate.
Use 55% to 70% dark chocolate. Any less is not dark enough, any more can leave a bitter after taste.
The cream Patisserie is available ready to fill in delis across the UK and Europe. Just add a dash of sherry or rum if you prefer.
Whipped cream with pieces of fresh strawberries or other berries tastes superb. 





For more delicious recipes click the link below.
http://www.amazon.com/dp/B00J2KMB4C
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00GEH9PDQ
Niloufer's Kitchen: Soups