Quick picnic treats – Puff pastries galore!
Belgian Dark Chocolate pastries
Whew… has it really been almost a month since I stopped by here? My dashboard tells me that Sundays and Mondays have been doing exceptionally well on my blog as I’ve been getting far more hits those days than on others. And I have been getting most of my traffic from my friends’ blogs than from any other source! I’ll stop now before I start sounding like the copious amounts of research reports I’ve been writing lately… but it feels so good to know that readers have been stopping by this space even though I haven’t been giving it much of my love lately. Thanks you guys!
Raspberry preserve puff pastries
Today’s post is an ode to summer, outdoor eating, low-hassle cooking, and… puff pastries! I have a new-found fascination with puff pastries lately. With all the impromptu picnics and outdoor lunches we’ve been having to make the most Minnesota’s short-lived summer, this nifty kitchen essential has been stepping up to quite a large plate 😉 We’ve been able to quickly put together both savory and sweet treats that are easy for people to pick up and start munching on, while eliminating the need for plates and plastic cutlery. And I’m all for cutting back on waste when we’re outdoors.
I am not going to share any recipes today as only one’s imagination can lead you to what you can do with puff pastry dough. My sister and I made a large batch of Belgian chocolate puff pastries, using up pretty much all the decadent chocolate her husband bought from Europe. Talk about gourmet treat-eating in the park! 🙂 She is also always looking for ways to keep her toddler son’s tummy full when we’re out, and jam pastries are his favorite. Another time, I used up some leftover potato curry, mashed it up, added some cooked peas, and made them into my very own no-fry samosas that went really well with some tangy tomato soup for dinner. Yum!
Getting ready for the picnic!
Hope everyone’s been having a fantastic summer! What’s your favorite way to use puff pastries?
Spicy Eggplant Crisps
Have I ever told you how much I love spicy food? I have a secret love for very very spicy food. I say secret, because spicy food results in some digestion issues for me if I don’t eat it right. Like, when I don’t pair it with some yogurt or milk-based food. Or when I eat something spicy first thing in the morning. Yes, I have been known to eat a really spicy curry for breakfast too. *sigh*
However, my secret penchant hasn’t been all so secret lately and I have been grabbing up every opportunity to treat my senses. So when my sister’s Mother-in-law visited recently from India, I knew she’d make some seriously delicious spicy stuff, owing to her expertise in Maharashtrian cooking. Maharashtrian cooking is inherently blessed with lots of piquant and pungent flavors, owing to the high usage of chilies, whole and ground spices, peanuts, coconuts and tamarind. To me, the Maharashtrian cuisine comes a close second to Bohra cooking, which is the cuisine I grew up eating.
During one early spring, cold Minnesota evening, when all we could feel were remnants of the horrible winter, but clearly sense the warmth of the summer, we all craved something spicy, something tangy, something to go with steaming cups of masala chai. And the result was these yummy Eggplant Crisps. Watching aunty make the appetizer was a lesson in simple, uncomplicated cooking. She first thinly sliced a large eggplant and laid each slice out flat on a plate. Then, she did a spice rub on both sides of each slice, covered them in rice flour, and patiently toasted them in a little oil until they were crisp and golden brown. The kitchen smelled divine.
I expected a monotone of spice. But the taste was surprising and a pleasant shock to the mouth. Once I got over the crisp texture, the explosion of spices went really well with a sip of hot chai. And not to mention, it was incredibly warming. It was hard to believe something so delicious, so delightfully spicy, was so easy to prepare.
I have modified the recipe to keep this dish’s flavors intact, but reduced the amount of spice to make it a little more palatable for the humid summer months. Try it the next time you make simple lentils and steamed rice and you’ll make a special meal out of it.
You will need:
- 1 large eggplant
- Spice rub: for every 2 teaspoons of chili powder, add 1/2 teaspoon of turmeric and 1 teaspoon salt (keep mixing a little spice rub at a time and season as per preference)
- Fine rice flour (do not get the coarse variety)
- Vegetable oil for toasting – keep aside in a bowl with a spoon
Method:
- Make one portion of the spice rub (2 tsp chili powder, 1/2 tsp turmeric powder, 1 tsp salt) and keep aside. Make more portions as you go along. In a large bowl, place some rice flour
- Slice the eggplant in circular discs about 1/8 – 1/4 inch thickness. Place flat on a plate
- Sprinkle some spice mixture on one side and rub it across the eggplant. Repeat on the other side
- Coat each slice in rice flour and dust excess off. Let the slices rest for 5-10 minutes before you toast them
- Coat a non-stick frying pan with 1 tablespoon of oil. Place the slices of eggplant and toast on medium to high heat until both sides are golden brown and crisp. Pour drops of oil around each slice while they cook, to prevent them for burning and to facilitate the crisping process
- Once ready, allow to cool for a few minutes on a wire rack and serve immediately with hot chai, or rice and lentils, or as a side veggie dish for dinner
Fried Green Tomatoes
When I was pregnant with my son, I craved all the foods I controlled myself from eating before. The ordinary and mundane that I would be more than happy to fill my stomach with, just didn’t cut it for me. Tangy, spicy, sweet… anything that was an exciting flavor not only satisfied my cravings, but the little one seemed to enjoy it much more than me 😉
One day I was so pumped up on hunger during the pregnancy, I made my husband take me to the MN State Fair just so I could taste the tangy yumminess that is Fried Green Tomatoes. Not only did the vendor confirm me as his best customer ever (owing to the copious amounts I ate) but it inspired me to make my own version of Fried Green Tomatoes at home.
Today, I did just that. I’ve made mine spicier and crispier than the traditional recipe. I’ve added 3 different types of spices to add just the type of spice that goes with the tanginess of the tomatoes, and I also used panko breadcrumbs for extra crunch. I suggest you use heirloom green tomatoes if you can find them, as they are larger and have more flavor (I bought mine from the Minneapolis Farmer’s market). I serve the crunchy tomatoes with seasoned sour cream and mango habanero sauce, but you could use any dip or condiment you like.
Here’s my recipe for Fried Green Tomatoes:
You will need:
- 4 large green heirloom tomatoes or any large green tomatoes
- About a cup of all purpose flour
- About a cup of panko breadcrumbs
- 2 large eggs
- A splash of milk
- Canola or any vegetable oil for shallow frying
- Seasonings: salt, pepper, paprika, cayenne pepper, chili flakes
Method:
- Slice the tomatoes in 1/2 inch discs and spread them out flat on a large plate. Season with a little salt and pepper on both sides. Leave aside for about 10-15 minutes
- In the mean time, put out 3 medium size bowls. Fill one with flour and season it with salt, pepper, a dash of chili flakes, 1/2 tsp paprika and 1/2 tsp cayenne pepper.
- Beat the eggs lightly with a splash of milk in a second bowl. In a third bowl, place the panko bread crumbs
- Once some of the juices have come out of the tomatoes, start with preparing them for frying. Dip in the egg wash, then the flour, and then the bread crumbs. Place flat on a plate in one layer and allow the slices to refrigerate for 15-20 minutes.
- Heat about 1/2 inch depth of oil in a non-stick pan and shallow fry the tomatoes until they are a light brown
- Allow to drain on paper towels. Serve with seasoned sour cream (salt, pepper, lemon juice) or my favorite – mango habanero sauce.
One Life to Eat 