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Posts Tagged ‘Broccio cheese’

Chef Terrien’s Lovely Baba Pie

According to Chef Terrien, who hosted this demonstration, Russian Babas apparently inspired this dish.  A peasant dish made up of what ever were at hand, leftovers in a pastry crust served with a butter sauce to cover up any tasteless sins.  How did this every come to France?  Well apparently the dish was so popular in Russia that Escoffier brought it to France and included in his famous cookbook “The Complete Guide to the Art of Modern Cookery”.  How is this modern if Baba’s are making it?

Following Chef Terrien requires a lot of espresso.  The demonstration table was littered with bowls and ingredients, which was a marked change from our mentor Chef Clergue.   Was that butter in the dessert, the main or the entrée?  Is that sauce for the entree or the main?   It’s no wonder everyone was a bit off the mark in the practical.

The recipe is for a “coulibiac”, which is a Russian dish consisting of a stuffing of sturgeon, salmon, rice, eggs, mushrooms and dill in a pastry shell according to Wikipedia.  Our recipe was pimped up with pink sea bass; quails eggs and parsley but followed the basic principles.  I’d never seen a pink sea bass before and it was a rather gorgeous fish (before I gutted and fileted it of course).

I decided to make two small fish “loaves” or “coulibiacs” rather than one large one as in the practical. I could easily give away a whole uncut version, and food that has been pre-plated is not that appetizing.   Not much redeeming for me in this recipe, but I made an excellent butter sauce to go along with my not so gorgeous fish “loaf”.   A yeast pastry filled with layers of sea bass, seasoned rice, salmon and quails eggs.   It is a lot of work for a fish pie if you ask me.  Babas must have a lot of time on their hands.

The best part of the recipe, cheese stuffed tomato garnish.  Some elements are timeless!   Continue for Stuffed Tomato Recipe

 

My version of fish pie

 

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Ingredients

16                 vine ripened tomatoes, hollowed out

150 g           broccio cheese

1/4 cup       olive oil

1 basil sprig chopped, fresh thyme leaves infused in olive oil

salt, pepper

Method

Oven 180C

  1. Place cheese in a sieve to drain;
    1. Infuse thyme by warming olive oil slightly, add thyme off the heat and cool
    2. To the drained cheese add chopped basil, infuse thyme, 2 tsps of infused oil, S&P
    3. Fill a pastry bag with the cheese mixture
    4. Prepare the tomatoes; slice a sliver off the bottom so they sit up straight, slice off the tops ensuring the stems are in tact for presentation; use a melon baller to hollow out the centre
    5. Place the tomato hollows snugly into a sauté pan with seasoned olive oil salt and pepper in the bottom
    6. Marinade the tomato tops in a bowl with olive oil sugar and salt
    7. Fill the tomato bottoms with the cheese and cover with the cap
    8. 5 to 7 minutes in oven at 180C

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