This was our second S.O.C. (System of Creation Day). The theme was Canapes and Ours D'Euvres, (one or two bite size products that can be eaten without silverware).
Here goes the list of ingredients we received or were allowed to make this time:
Bases that we could make: Breads (baguettes, brioches, Pullman bread, Phyllo dough).
Proteins: eggs, anchovies, prosciutto, Point Reyes Cheese, Cotija Cheese.
Products: Green apples, arugula, cucumber, egg plant, lemon, lime, onions (red, white), peppers (Bell green, yellow, red) potato, fresh tomatoes, sun dried tomatoes, zucchini, squash.
Herbs/Preserves: Chives, mustard, capers, olives, cayenne.
Some of our Always available products: milk, cream, butter, oils, herbs, spices, eggs.
Since I had never worked with Phyllo dough I decided to give that a try. Together with my partner, we created three different kinds of fillings:
1) Sun Dried tomatoes, fresh Oregano (since there was no Basil available), Radish and Ricotta.
2) Sauteed onions, Cotija Cheese and Honey.
3)Fresh Arugula, Gruyere Cheese, Dried Figs and Sauteed Red onions.
Once we Mise En Placed our ingredients for each filling we rolled out the dough and brushed melted butter in each layer, keeping it covered for it not to dry out and topping it with a next layer. In the envelope method we filled about 3 to 5 rolls with the dough and baked it off.
The fillings turned out quite good, but on the Phyllo dough I ended up using way more butter than I cold have used. The pastries were so greasy oil was practically dripping out as we bit into them. Next time I mess with Phyllo Dough I shall use at least half the amount of butter.
Since we did not have Cottage cheese in school my chef instructor thought me how to make my own.
Cottage Cheese Recipe:
1 qt Buttermilk
1 Gal Water
1/2 Oz Lemon Juice (if needed to enforce the curd formation).
Procedure: Heat up the milk until scalding point (when bubble starts to form on the edges). Add the buttermilk and bring to a simmer. The curd should separate from the whey. Turn the heat off and let it sit for 15 minutes. Add the lemon juice to help the curd separation. Pour this separated milk through 3 layers of cheese cloth in a Chinoise strainer. Let curd drain overnight through cheese cloth or at least 30 minutes.
The left over solids are is the cottage cheese that can be seasoned according to taste.
Here are some other Ours D'Euvres that were made:
Bottom right is a little Phyllo Cup filled with raw chopped vegetables. I felt like something else was missing to complete it. It felt almost like a base for something else.
On the bottom left are Samosas (an Indian type of fried whole wheat pastry filled with a meat and potato stuffing). It was served with a cucumber sauce and a mint sauce. Both these sauces we delicious, even to be eaten with other products, such as vegetables alone, salads or even meats. Very interesting. The Samosas were a bit flavorless again, maybe the recipe used needed more salt and spices.
This was a very simple and nice canape: Tomato, Extra Virgin Olive Oil and Herb Bruscheta.
Simple, light and good compared to the other ones that were served.
Since I made more filling than the amount of Phyllo dough I had, I ended up using it to make some Pizza Like Bite Sizes on Brioche dough that had been made my one of m class mates.
Unfortunately I baked it for a bit to long and they became dry.
Another group also made some Fried Onions with a sweet and sour sauce. I personally do not prefer fried food. If I choose to eat something fried, it really has to be beet my prejudism against them.
This was not the case, a bit flavorless.
Again, here are my "oily" Phyllo Pastries.
Bellow is a Prosciutto Bruscheta made on a Baguette that we baked in class with Boris (our starter). In my opinion the combination do salty Prosciutto with capers and black olives became way to salty.
I would have had only one of those salty ingredients, such as the Prosciutto with tomatoes, a mild cheese some interesting herb.
Our set table, family style.
No comments:
Post a Comment