hors d'oeuvres | The Rambling Epicure

Simon Says: Daily Food Quote, November 9, 2011

Published by Jonell Galloway + Wednesday, November 9, 2011 Permalink 0

Hors d’oeuvres have always a pathetic interest for me; they remind me of one’s childhood that one goes through wondering what the next course is going to be like – and during the rest of the menu one wishes one had eaten more of the hors d’oeuvres.–Saki, 1904

(18 December 1870 – 13 November 1916), better known by his pen name Saki, and frequently as H. H. Munro, was a British writer whose witty, mischievous and sometimes macabre stories satirized Edwardian society and culture. He is considered a master of the short story and often compared to O. Henry and Dorothy Parker.

Recipe: Vegetable Confit Mille-Feuilles with Parmesan Tuiles

Published by Jonell Galloway + Friday, March 18, 2011 Permalink 0

Eggplant and Tomato Confit Mille-feuilles with Parmesan Tuiles

Translated from the French and adapted by Jonell Galloway

Any respectable pastry chef has to know how to make mille-feuilles. The name literally means “thousand sheets”, and consists of thin layers of flaky pastry, stacked one on top of the other, with layers of cream or some other filling in between.

This recipe is in fact a variation of the classic mille-feuilles, but it sure to impress your guests. If you’ve never made tuiles before, you might want to give it a test run before actually serving it at a dinner party.

The recipe comes from the excellent Larousse Cuisine website, and is taken from a book entitled Millefeuille, by Julia Schwob (in French).

This is a summer dish, so whether it is seasonal depends on what hemisphere you live in. The summer eggplant/tomato combination could be replaced with winter vegetable combinations, any vegetable that can be sliced thinly, for example steamed carrots and/or cauliflower and cumin seeds, or asparagus tips.

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