“Dem Hominy Grits” …

I love that line from the movie My Cousin Vinny just as much as the look on the cooks face when Vinny checks out his breakfast special and says: Sure I heard of grits, I’ve just actually never seen a grit before…  I couldn’t help thinking of that scene as I was stirring my grits for a good ol’ southern breakfast yesterday. The fact that the movie played on TV last week made it even funnier. (Ok, this wasn’t yesterday, it was months ago … I just never got around to posting this!)

So, how does someone who lives in Brussels even get their hands on grits? Don’t even try, it’s impossible… it took a trip over to the US to get my hands on them, but it certainly was worth it! I’d been wanting to make the popular shrimp and grits classic without having to substitute mashed potatoes for grits, so on my recent trip stateside I loaded up on a few boxes of grits. I’m not knocking my Idahoan mashed potatoes, but it definitely takes half the grit fun out of the classic (I think even my shrimp were complaining).

I actually wanted to buy the cheesy grits kind of grits that I had at a restaurant once as part of a delectable meal, however, after checking out the label and seeing the only difference between cheesy and original was processed cheese, I figured I could stir in some real cheese when I got them home. After a quick 3-4 minute wait for my grits to be done, I stirred in a hunk of feta cheese. Yes, yes, I know “no self respecting southerner uses instant grits”, but luckily I’m not a southerner, so I bear no shame in my instant grits!

Wow, were they ever good. Why haven’t grits for breakfast caught on around the world, I ask?

Grits are a popular breakfast food all over the southern US, and it’s easy to understand why, but I have to say, they are even more delicious when eaten as the shrimp and grits main entrée version.

As a newspaper in Charleston once put it: “A man full of grits is a man full of peace”.

Here’s my modified Charleston Shrimp and Grits Recipe

Ingredients

• About 700 g shrimp, peeled and deveined
• Juice of 1 lemon
• Tabasco or other hot pepper sauce
• 1 tsp salt (adjust to taste)
• 2- 3 tbsp olive oil
• 1 large onion, finely chopped
• 1/4 cup finely chopped green bell pepper (I left this out)
• 1-2 garlic cloves, minced
• 1 ripe tomato, finely chopped
• 3-4 thinkly slice white mushrooms
• 1/2 cup thinly sliced scallions
• 2 tablespoons unbleached all-purpose flour
• 1/2 cup white wine (or use stock if preferred)
• 1/2 cup chicken stock
• 1 to 2 tablespoons unsalted butter (stirred into the grits, or you can add it to the oil when sautéeing the shrimp)

Grits – I used Quaker original instant grits, followed package directions and then stirred in feta cheese until I was happy with the taste of it.

Directions

• Combine the shrimp with the lemon juice and a few splashes of hot pepper sauce, set aside for 5 -10 minutes before beginning
• Add oil to a heavy bottomed pot/pan and sauté the shrimp gently until lightly pink, remove and keep aside
• In same pan, sauté the onion and garlic until soft
• Add the green pepper, mushrooms and tomato and sauté until soft, about 5 minutes
• Add the scallions, sprinkle the flour over the mixture, and continue sautéeing for a few minutes longer
• Stir in the wine & let some of the alcohol evaporate off while stiring
• Add the stock and salt and cook for 5 minutes longer or until a thickish gravy forms
• Remove from the heat, add the shrimp back in
• Cook grits according to package directions
• Serve quickly, mounding the grits in large shallow bowls or on plates and covering them with shrimp and sauce

Makes about 4 tasty servings. Enjoy!

If you can’t get your hands on grits, just pour them over a serving of cheesy, fluffy mashed potatoes!

Veggie Upgrade: Why You Should Try Some “Forgotten” Vegetables

We’ve all been told before ‘eat your veggies’, but a constant diet of vegetables without a little variety, can get a little mundane. Sure, we can mix up our salads, adding nuts, seeds, dried fruits and cheeses, and try out different recipes for our favourite vegetables, but somehow it’s not quite as tantalizing as it could be.

So what would be more enticing? Well, how about getting reacquainted with those oldie but goodie veggies! You know the ones I mean, the ones you don’t know but your grandma does, the ones that used to be relegated to the dark corners of the produce section …

If the names Burdock, Salsify, Jerusalem Artichoke and Crosne don’t ring a bell, they soon will – they are just a few of the many ‘old fashioned’ vegetables enjoying a second renaissance.

Formerly unloved or at least underappreciated, the renewed interest in everything old has enabled these classic vegetables to re-emerge and take centre stage in organic grocery stores and chic farmers markets. They have re-entered the market as sexy…

But as we all know, sexy costs … Just the other day, as I was hunting around at the grocery store, I came across a cellowrap of veggies actually labeled ‘anciens legumes’ (ancient vegetables). It contained a few purple and yellow carrots, and a parsnip. It was 3 Euros! Almost 1 Euro per veggie was a bit steep for me, so I left that little trio on the shelf and got the regular parsnips instead.

You all know from my brusselicious post that I love brussel sprouts, but some of the other less celebrated vegetables are just as delicious. Winter has drawn to a close (thankfully!) but you may just have time for one or two more belly-warming oven roasts, including some heavier root vegetables before we turn to lighter fare.

 

So why should you try some these vegetables?

• Easy Preparation – Our ancestors didn’t have access to all the culinary toys we do …a little salt, pepper and olive oil is all most of these require as seasoning to let their natural flavour shine through
• These veggies pack a punch – they are loaded with healthy minerals and vitamins such as calcium, potassium, magnesium and vitamin C
• Diversify – These veggies can add interest to a boring routine. The promise of new flavours and textures can provide fun for the whole family
• Plain ol’ curiosity – Don’t you want to know what Burdock, Sunchokes and Salsify taste like? I do …

Salad with roasted beets, goat cheese and balsamic vinaigrette

What I enjoy about some of the other less popular veggies such as beets, brussel sprouts and parsnip is their utter simplicity.  Sure, they can be dressed up, thinly sliced, drizzled with a sauce, but I find them at their best when roasted simply, rubbed with a little olive oil and a few shakes of sea salt. I guess they’re best the old-fashioned way …

Have any of you tried any of these forgotten veggies? What do they taste like? Any special ways to prepare them?

Masala Chai: Recreating India’s Sweet Elixir at Home

A visit to India is an explosion of the senses. Wispy pink and green fabrics floating in the breeze, inviting scents from sidewalk food vendors and the cadence of horns on busy city streets … sights and sounds which meld together in a harmonious and fantastically alluring dance.

Of all these sensory pleasures, none is as simple and intoxicating as India’s magical elixir – chai (tea).  Swirling together an ideal combination of sweet and spicy, a warm cup of masala chai is a veritable treat for all five senses.

Use loose tea leaves or powder. You can even use prepackaged tea bags, though it’s more exciting to see the tea swirling around …

A beverage drunk by millions in India, it is expertly prepared by master Chai-wallahs (tea makers) in road-side stalls and trains, and an institution throughout the country. As anyone who’s ridden a train in India can attest to, hearing the elongated calls of “chaiiiii”, is music to your ears – a melody signaling a delicious pause in the repetitive humming and hissing of a moving train.

After travelling around India for months on trains, (in the days before the invention of ipads, iphone apps and portable dvd players), listening for the distinct calls of chai wallahs and rating who had the most unique and enticing call to chai became great fun. Clearly, 36 hour train rides make people delirious…

Nowadays, modern coffee shops in the West, eager to cash in on the popularity of chai, have begun offering their own under-spiced and over priced versions. The very idea of these ‘gourmet beverages’ is so contrary to India’s simple chai traditions, and certainly far removed from the humble, but delicious version offered and accessible to the masses.

If you are craving that Chai you had on a Kolkata or Mumbai side street, or are curious to know for yourself what all the fuss is about, spare yourself a trip to a gourmet coffee shop or anywhere that refers to it as “Chai Tea” (literal translation: “Tea Tea”).  Instead, step inside your own kitchen!

With a few simple ingredients and a little know-how, you can recreate the authentic Indian flavours on your very own stove top.  (see recipe below)

Some people grind the spices to a powder, but I prefer them whole. This way they don’t slip through the sieve!

There are many variations of Chai, depending upon the region and your personal spice preference, but most versions contain tea leaves or tea powder, water, milk and sugar (sweetener) and a blend of the following essential spices:

• Cardamom
• Cinnamon
• Clove
• Black Pepper

Some people also like to add ginger, anise or star anise, but they’re not essential.  Some use condensed milk for a thicker, sweeter flavour, but again, this is a variation.

My Indo-European fusion breakfast … tea & croissant in my Austrian souvenir tea cup!

Sure, making chai yourself may not be exactly like buying it from that chai wallah, with his unreal pouring skills, but throw on some Indian music, close your eyes, picture your favourite spot in India and let the sweet, soul warming flavours take you back … or somewhere you’ve never been before.

Straight From the Motherland: Recipe for Authentic Indian Chai

Ingredients for 2 cups of Chai

• 1 ½ cups water
• 2-3 tsp black tea leaves/powder (if you don’t have loose tea, use one or two bags, just cut off any paper tags)
• 6-8 crushed green cardamom pods
• 1 stick cinnamon
• 4 cloves
• 2 black peppercorn (more for a spicier flavor)
• 1 cup milk
• 3 tsp sugar (add more for a sweeter taste)

How to Prepare It

• Bring the water to a boil in a small pot
• Crush the spices (some people grind them to a powder, but this is not necessary)
• Once boiling, add the tea and crushed spices & boil for another few minutes
• Add milk and bring back up to the boil
• As soon as it bubbles up to a boil, remove from heat (boiling too long will cause the milk to overflow from the pot or scorch on the bottom and this will not be good … so make sure you survey it)
• Pour the thickened mixture through a strainer to remove the tea leaves and spices & enjoy piping hot!

Tip: Prepare it in a beat up stainless steel or old copper pot – it’ll just make it feel more authentic because that’s how it’s typically prepared in India!

Frog’s Legs: Trendy, Classic … Endangered?

We all have our food hang-ups … something that makes us a little squeamish. I was a very fussy eater when I was a child, so if I had predicted I’d be eating and preparing cuisses de grenouilles (a.k.a. frogs legs) for dinner, no one would have believed it.

Apparently I was supposed to take off the little top part. Who knew … ?

But this past weekend marks the second time in a month we have sat down to dine on the French (and Asian) classic. Growing up, this dish was prepared for special occasions at Mr.T’s house; I, on the other hand, had only tried them once in my life.

Mr. T’s special dinner -with the top part removed off the frogs legs! I think they look much better this way

This experience stands out in my memory: I was 12 and at a friend’s birthday party. We were at a Vietnamese restaurant and they appeared on the table. I was always taught I should try something before saying I didn’t like it. I remember all the other little girls refusing to eat them, and the look on my friend’s face.  So I had no choice. I tried them.

Having outgrown most of my childhood food issues, I was kind of excited to re-try them when Mr. T prepared a special dinner for us. Lightly floured and pan fried with a little garlic, they were tastier than I had thought, and an unique complement to our scallops (YUM!) and pasta.

Can you see why I got a little squeamish?

For our second go with them, I dove in and did the preparing. That was a whole different ball game.  My recipe was exciting: Asian inspired cuisses de grenouilles with a marinade of soja, garlic, honey, and orange. However, working with the “raw materials” clearly made a difference.  Seeing them marinating in a bowl sent too many ideas swimming into my head (pun intended) … I was squeamish.

While I placed them in the pan and sent out little shrieks of apprehension, Mr. T rationally told me to stop it, “it’s just another meat”. Good point.  Is a chicken wing really that different from a frog leg?

Garlic & soya seasoned with black sesame & scallions

Once we got down to the business of eating them, they were tasty enough to almost distract me from my earlier queasiness. Almost.

Other than knowing frogs legs are a delicacy in many cuisines, I really knew very little. So, I thought I’d do a little research. I was really just looking for a few facts and figures, however, what I stumbled upon was article after article outlining how frog populations are nearing extinction due to overconsumption.

I became acutely aware that the eating of frogs legs raises or should raise some serious ethical questions.  I began to wonder, how many other people had any idea about this?

So, in a nut shell here’s what I’ve learned:

• India and Bangladesh used to be the largest suppliers for the international export market. After serious ecological impacts due to unsustainable harvesting, the collapse of two native species, and their addition to endangered species lists, both countries imposed regulations to control the export by 1989.
• Indonesia is now the largest exporter in the world. Indonesia exports between 4,000-5,000 tonnes of frogs’ legs per year, and domestically consumes an estimate of between two to seven times the export volume
• With export and domestic consumption figures, 300 million to over 1 billion frogs are exploited annually in Indonesia alone! That’s a lotta frogs legs!!!
• The EU has protected more than 20 native frog species, but continues to import from other international sources
• The EU imports over 80% of Indonesia’s frogs legs
• In a 10-year period (1999- 2009), Belgium was the EU’s largest importer of frog’s legs (importing 53% of the 84% Indonesia exports to the EU) followed by France, Netherlands, Italy and then Spain

• Not all frogs legs which are exported are endangered, but stricter controls for both the exporting and importing countries need to be put in place to monitor the trade and ensure its sustainability

Why should we care?

Well, the depletion of wild frog populations throws off the delicate balance of the ecosystem. With the frogs gone, insect populations are left unchecked. This causes harm to agriculture in the area, and consequently pesticide use increases dramatically.

And this impacts us all.

As for me, after all the reading I’ve done, it seems eating frog’s legs once every 10 to 15 years suits me just fine. I think this weekend I’ll be roasting up some nice, local veggies!

Note: my blog is not really political in nature, I try to keep it light-hearted and focus on what I’m eating and doing, but I’m also learning all the time … and this was a good learning experience I felt compelled to share.

If you’re interested in more info:

Comprehensive Report 

http://www.defenders.org/publications/canapes_to_extinction.pdf

Interesting Site

http://www.savethefrogs.com/

Would You Like Fries With That?

Brussels has no shortage of great food options. Restaurants abound with classics like fresh Mussels, Flemish Carbonnade and Waterzooi, and cafés, offering all manner of sweet, delicate pastries. We had every intention of showcasing these gastronomical delights during my sister and her boyfriend’s recent visit to Brussels. But somehow, we ended up on a crazy adventure trying out damn near every friterie/frietkot we could find.  

Frites from Friterie Miroir, Place Reine Astrid, Jette

Truthfully, our initial mission was to encourage her boyfriend to try at least 3 new beers a day … the fries were just along for the ride. But when it quickly became apparent we had set the bar too low for our over-achieving drinker, our focus shifted to the fries themselves.

We should have known…

Belgian frites are just too good to resist.

So what is the lure of these humble, deep fried potato sticks?  Frites in French, frieten in Flemish, whatever you call them, anyone who’s tried them will tell you there is something seductively delicious about Belgian fries that’ll keep you coming back for more … and more.

Chasing beer with Frites from “Super Frites”, Tournai, after happening upon the 2nd annual beer festival

Origins

While there are different theories as to the country of origin, Belgians claim these crispy little gems as their own, noting that people in the Meuse valley (home to towns like Namur & Dinant), first turned to frying cut up potatoes when the river froze over in winters and they could no longer fish. As for the etymology of “French” fries, Belgians believe the term came about when American soldiers were introduced to the fried potatoes while stationed in Belgium during World War I. Apparently they called them French friend potatoes, knowing French was the official language in the region. Whether you believe some, all or none of the story, seeing as how I’m in Belgium, writing about Belgian frites, I’m going to run with that version of things.

Different is Good

There are many versions: the British call their thick-cut style chips, the French love their match-stick thin style, and the Canadians manage to get theirs to a dark brown, oil laden state, then smother in cheese curds and gravy (I will defend our poutine to the day I die!).

So what makes the Belgian variety so delicious?

Apparently, it’s in the double frying process. Yes, double frying.  Fried first at a low temperature, they are cooled and then fried again at a higher temperature just before serving to achieve the crispiness that is synonymous with Belgian frites. They are best enjoyed right away, which is why eating them in a ‘cornet’ in the street is so popular.

Frites in Dinant – Andalouse and some other sauce I can’t remember …

Sauce things up a bit

While North Americans are an almost 100% “fries with ketchup” eating population, a menu board at any local friterie attests to the fact that Belgians are wild about sauces.  Typically, no less than six choices are offered, with some shops getting really creative and proposing as many as twenty. Samourai, Brasil, Tsigane, Curry, Tartar, Andalouse and Americaine are just some of the mysterious options with which you can top your fries. Whether the flavours differ greatly or whether there are only subtle differences is a matter of opinion, but it can be both an indecisive consumer’s nightmare or a sauce lovers paradise.

Like any type of food, everyone has their own preferences and favourite spots to eat it, which bodes well for merchants, since a friterie exists in almost every neighbourhood. Some fries are crispier than others, some fleshier than others, and truth be told, I don’t always find the touristy or popular ones that great. I’ve been sorely disappointed by popular friteries at Place Flagey and Place Jourdan, but swear by my local joint at Place Reine Astrid.

Whether you prefer yours with mayonnaise, samourai or even boring ketchup, in a cornet or small carton, whether you eat them with your fingers or the handy little fork pick, one thing is certain, fries are so much more than just a snack, they are a serious business and a way of life. In Brussels, it seems only two things are certain, there will be rain, and by God, there will be fries.

 

The Incomparable Truffle …

Nowadays the mere mention of truffles in a dish instantly renders a menu ‘chic’ and sends anticipatory shivers up diners’ spines. But before a few weeks ago, I’d honestly never had a dish containing truffles. (What? Yes, I admit it. I know!) Enter truffle pesto – a gift from my brother and sister-in-law. I’m happy to confirm, my first truffle experience was a delectable one. So tasty that I was inspired to dig deeper into the impressive truffle.

Once a delicacy of the extravagantly rich and a well-kept secret of simple country folk, truffles have made their way to the masses in recent years.  The French lovingly refer to the black varieties that grow in the areas of Perigord, Languedoc and Tricastin, as black diamonds or black pearls. But what makes truffles so expensive and so good?

Thanks for the awesome truffle pesto N&M!

Well, for starters, truffles are difficult to find. Buried in the ground, harvesters typically make use of specially trained dogs to find them. Pigs used to be used for this task, but it seems once they uncovered the truffles, they found them too scrumptious to resist eating! Apparently dogs are much easier to control.

As if finding a truffle in the proverbial haystack isn’t difficult enough, it also takes about 6 years for these black diamonds to reach maturity!  According to www.dordogne-perigord.com, truffle production in France has fallen from about 1200 tons in 1880, (a statistic estimated by biologist Chatin), to between 20 and 50 tons today, making it very rare.  Rare and desirable.

Guy Martin, chef and owner of Le Grand Véfoure in Paris states in his French TV program “Epicerie Fine”, that beyond their rarity, there is a power, an unrivaled aroma in the truffle that can’t be found in any other product with which we cook, not in vegetables nor in mushrooms, and it is this mix of minerals, earthiness and crunchiness which make it so heavenly. Martin says there are 1001 ways to use the truffle, such as with fish, to perfume rice, or even placed with eggs, their aroma able to perfume through the permeable shells. He says a thin slice of scallop with a thin slice of fresh truffle on top is “divinely good”, but even beyond that (what’s beyond divinely good?), the way to truly enjoy the incomparable taste of a truffle is also the most simple, with the humble omlette.

Thanks D&M for the lovely gift!

I know chefs would say to fully appreciate the truffle’s earthy flavour they should be fresh and crunchy, but for us modest folks, who may not have access to them, or who can’t always pay for the black diamonds and pearls, we may have to content ourselves with the numerous products containing the precious ingredient.

Note: Though it’s not specified on the bottle, I suspect my pesto contains ‘white truffles’, the variety found in Italy (among other countries) rather than the black truffle variety found in France. However, as France is much closer to Belgium where I am at the moment, I figured I’d start closer to home! 

Dinner Party

Have you ever thrown a dinner party and just decided to go wild? I mean, no holds barred, cooking and decorating for days, realize it’s over the top but keep going, all-in kind of wild? Well, if you have, then you’ll be able to relate to a dinner party we threw for a few friends last weekend.

Nowhere is the saying

“you’ll never work a day in your life if you enjoy what you’re doing”

more evident for me than when I’m baking or cooking in the kitchen!

I was inspired to make an Indian feast after learning that one of our invitees was craving Tandoori chicken (funny, considering my last post). It’s always a little challenging cooking Indian food for non-Indians because you never know what someone’s spice threshold is. However, since my mom never really cooked very spicy Indian food at our house, I was pretty safe with the recipes I have managed to wrestle out of her.

The menu, swirling around in my head for days, was created in consultation with three lovely ladies, the guru (my mom), the pro (my lovely cousin Michelle who can prepare a dinner party for thirty in two hours!) and the teacher (Manjula of Manjula’s Kitchen fame, whom I do not know, but think is awesome!).

The final menu consisted of the following:

Amuse Bouche: Spicy Meat Koftas (forgot to photograph …)
Entrée: Dahi Vada (with homemade tamarind chutney) and Samosas

Main Meal: A thali style offering of Shahi Paneer, Mushrooms & Peas, Cholé, Aloo Methi (Fenugreek potatoes) served with Tandoori chicken

Served with: Rice, Raita, Pappadam and Lacha Parathas
Dessert: Mango Lassi, White Chocolate Molten Cupcake with Coconut Ice Cream

Indian tunes and good company added the finishing touches.

No doubt, it was a lot of work, but preparing most of the food the day before made ‘game day’ much more enjoyable. And as for the saying, well, I put in an 8 hour work day preparing all the food and decorating (learning some of the recipes as I went along) and didn’t even notice the time!

Tandoori Time

We have been extremely hesitant to try another Indian restaurant here in Brussels, after what can only be described as ‘the indian food debacle’ at a place in Etterbeek. No, I won’t name them to shame them, but after that, we had sworn off all Indian ‘restaurant’ food (yes it was that bad), contenting ourselves with my limited Indian repertoire and a few of my mom’s recipes.

Is that extreme? Possibly, but I couldn’t bear the thought of another desperately disappointing indian restaurant experience, especially where tandoori is concerned! I grew up on Indian food, and not just plain ol’ Indian food, but good Indian food, both at home (my mom is the best cook I know, and she didn’t even ask me to say that!), and in restaurants, so my standards are high. Sure, mom didn’t have a tandoor oven in the back of the house, but growing up in Toronto we had access to delicious and authentic North Indian cuisine, served up first at Gerrard Street, one of the largest “India Towns” in North America, later at Islington and Albion, and of course at my favourite restaurant Cuisine of India*, where the cooks beckoned you to watch them work their tandoori magic through the glass window.

“onion bhajis” … hardly any onions, mostly dough, but still tasty

Well, this past weekend, after more than a year of no restaurant Indian food, we finally bit the bullet for our operation dinner out! With it’s red-lit, ‘tandoori’ sign and promise of grilled delights, I don’t know how many times we’ve passed the Indian Mixed Grill and said ‘we should try that restaurant out’, before the memory of the other place has floated greasily into our minds and pushed us somewhere else. I had even once stopped in there to do some reconaissance on whether they really had a tandoor oven. They informed me they did, which was definitely encouraging.

The tandoori chicken came with four pieces … two had already been devoured

Seated there on saturday, we were both filled with tempered excitement. I almost felt like I was back in Toronto, in a place at Albion and Islington, of course, this one had much better decor 😉 After carefully perusing the extensive menu, we decided on onion bhajias for a starter and then marinated lamb skewers cooked in the tandoor and a classic tandoori chicken (that’s the ultimate test).

Lamb!

Indian Mixed Grill, I’ll state it up front: overall, your whole meal was very, very tasty – leagues above our other experience. But let me break it down …your onion bhajis, while slightly too thick, lacking in actual onions and resembling more of a patty, were still very well seasoned, crispy and quite enjoyable. The lamb, while not my thing, was well marinated with good sized chunks of meat, and my tandoori chicken, presented on a sizzling bed of onions and green peppers looked pleasingly appetizing. Meals are normally served with salad and naan, so when one showed up with naan, and the other with rice and a small vegetable curry instead (whether through an error or some kind of substitution), it was a delectable surprise. Even the naan we did get had a smattering of blackened spots, just the way it should be.

All was in order, but, as soon as I took a piece of chicken onto my plate, I knew it had never seen the inside of a tandoor oven. Could it have been done in some modern kind of tandoor oven? Maybe … but after looking for those small piercings, the kind the meat gets when it has been poked through by a skewer before being placed in the tandoor oven, and not finding any on any of the meat, I could only conclude that neither my chicken nor the lamb had ever been on a skewer or in a tandoor oven!

Flavourful chicken … but no tandoor oven …

Disappointing ? …  yes, but like I said, I had lowered my expectations before going in. So, once I got over the lack of that barbecuey, charcoaly effect that comes from being in a tandoor oven, and focused on the other flavours of the marinade and the spices, I was able to appreciate it for what it was – a very moist and flavourful piece of baked “tandoori” chicken.

Overall verdict: we will definitely go back. There is a mixed tandoori grill which has about five different types of meats and has our names written all over it! I also want to check out their curries to really get a feel for their cooking.

• Portions: very generous. Most of the tandoori meals served with naan and salad
• Quality/Taste: excellent taste
• Prices: very reasonable (tandoori mains 12-16€, tandoori appetizers 6€, veggie/sides 6-8€, curries 9-14€)
• Location: Avenue Charles-Quint 157, Ganshoren

 * Note: I have since learned that my beloved Cuisine of India closed, focused only on catering for a while, and has now reopened at a different location to lackluster reviews. Sad, sad news …

I Dream of Tartelettes

I am having an affair, and I’m not ashamed to admit it! Versatile, exciting but still dependable, sweet and with just enough saltiness to keep it interesting … I am head over heels!

Of course, I’m talking about my delicious love affair with tartelettes. Take a roll of pâte feuilleté and a hot oven, and in about 20 minutes you can transform almost any ingredients in your fridge into those sassy, savoury, little numbers!

My tasty little situation started one afternoon in an attempt to use up the remnants of New Years Eve’s  – some fairly old and very pungent cheese.

Cheese and onion sprinkled with a little pepper and nutmeg

I used camembert and a bit of blue cheese and tossed in a bit of onion. I mixed up some eggs and a little milk (use cream if you prefer) and spooned the mixture over each tartelette to give it some extra body.

The result was a lovely set of tartelettes, encouragingly delectable, yet devoured all-too-quickly; I was soon onto my second set.

For round two, I went with tomato and cheese sprinkled with rosemary. I had already restocked my cheese supply by this point (I love cheese), so I used a bit of each: feta (delicious and creamy), grated gouda (nice and melty) and the last of the blue (yes, still alive and kicking). Batches three and four were spinach & feta and sundried tomato, garlic and brie, respectively.

Tomato and three cheese tartelettes. The tomatoes can make them slightly more watery than desired, so be forewarned …

The simplicity of tartelettes renders the end result almost fool proof … but let me extol some other virtues of my current super crush:

• Versatile – pâte brisée (quiche crust), pâte feuilleté (like puff pastry) or pâte sablé (sweet/shortcrust) can all be used; choose between savoury and sweet fillings, tarts can be baked ahead, frozen and reheated in a pinch; they make great hors d’oeuvres, starters, snacks or in my case main meals!
• Exciting – delicious options for the filling abound. I’ve seen recipes for everything from a simple carmelized onion and cheese to wild mushroom with poached quails’ egg (how’s that for fancy!) … your imagination is the limit.
• Dependable – they never let you down. I haven’t had a bad batch yet. As long as you don’t burn the bottoms, they’ll be a hit! Typically they take between 10-15 mins depending on your oven, quantity, type of pastry and temperature.

Mr.T’s favourite dessert – banana topped dulce de leche tartelettes. Used a sweet sablé/shortcrust pastry and served this with Dad’s Canadian ice wine!

Perhaps I should go preheat that oven …all this dwelling on tartelettes has given me a downright hankering for more, and I’ve got some mushrooms in my fridge just begging me to give purpose to their existence.

Just don’t ask me to share my significant other… you’ll have to find your own hot, little tart 😉

Tips

Pastry: I use a store bought roll of pâte feuilleté (gasp!) and a round cookie cutter to cut the pastry to a manageable size and shape for a muffin tray. If you only have access to puff pastry squares, they work just as well – just fit them into the muffin cups and leave the edges jagged (I like the way this looks) or cut them into rounds if you prefer.

You can also use a square stack of buttered phyllo sheets placed in the muffin cups (mini cups work better here) for a light, sophisticated pastry and thicker/non-watery fillings. Think ricotta and spinach or sautéed mushrooms.

I have also tasted them made with flattened, sliced white or whole wheat bread placed in muffin cups and then filled and baked. These work better with moist fillings and a quick baking time so the bread doesn’t get too dry or crispy.

Christmas Crimes 2012

Christmas at my parent’s house is steeped in tradition. From our Christmas tree loaded with ornaments made as children and collected over the years, to our Christmas Eve movie to the music we listen to, almost everything brings back memories and has its own reason for being.

This year was different. So different that we started calling it ‘Imposter Christmas’. Ok, so that’s a little dramatic, but thank God for that, cause at least our penchant for drama has remained!

A little list of changes to Christmas this year:

• No Christmas mass attended together, with all our coats (which have been heavily marinating in Christmas dinner seasonings and spices), giving off a scent and each of us sniffing and silently wondering “why is that incense so pungent this year!”
• No White Christmas and no Bing! (gasp!)
• No ridiculous amounts of christmas cookies and holiday treats baked
• No copious amounts of food and leftovers in the fridge
• And the craziest of all – No Christmas Tree (double gasp!!)

Despite these out of the ordinary happenings, we still managed some family classics: cheese straws and christmas cake, our annual family awards night, and my can’t-live -without-at-Christmastime “It’s a Wonderful Life”. At the end of it all, it was still great to be together as a family, and that’s what counts.

So my silver lining to forgetting my annual christmas tin chock full of cake and christmas eats … ? I’m going to have some seriously soaked rum cake when I get home this summer. Christmas in July anyone? 😉