Cooking
Saw this while watching The Essence of Emeril. Thought Matt would like it.
It really doesn't take long to make, and since I didn't have to handle the fish (yay!), I have to admit: if I ate fish, I'd probably enjoy it, too.
The Koulibiaca cooked a bit faster than we expected, so the puff pastry is darker than it should be!
Traditional Koulibiaca
Recipe courtesy Emeril Lagasse, 2000
Prep Time: 40 minutes Cook Time: 30 minutes Yield: 6 servings
1 1/2 cups water
2/3 cup white wine
1 bouquet garni
1 teaspoon salt
1/4 teaspoon cayenne pepper
Scant 1 pound fresh salmon, skinned and boned
2 tablespoons unsalted butter
1/3 cup finely chopped shallots
3/4 pound chopped mushrooms
Salt and freshly ground black pepper
1 package frozen puff pastry, thawed
1 1/2 cups cooked rice
3 hard-boiled eggs, chopped
1/4 cup chopped parsley
1/2 cup melted unsalted butter
Egg wash (1 egg yolk mixed with 1 tablespoon water)
In a saucepan, combine water, white wine, bouquet garni, salt and cayenne pepper to a boil. Add salmon and poach until cooked through, about 12 minutes. Remove saucepan from heat and set aside until salmon is completely cooled in the cooking liquid. In a skillet or saute pan over medium-high heat, melt butter and add shallots and mushrooms. Season with salt and pepper and saute until mushrooms are softened and shallots are translucent, about 4 minutes. Set aside to cool. On a lightly floured flat surface, roll out 2 puff pastry sheets to rectangles * inch thick. Refrigerate, covered, until ready to assemble koulibiaca.
When all elements are cool, assemble koulibiaca: Preheat oven to 450 degrees F. Place one of the rectangles of puff pastry on a flat surface. Leaving a narrow border all the way around, layer rice, then flaked salmon, then mushrooms, then eggs, then parsley making sure every layer is well-seasoned. Drizzle with a few tablespoons of the melted butter, then place second sheet of puff pastry on top of layered ingredients. Roll bottom edges up over top edge and pinch together decoratively. Brush top of koulibiaca with egg wash and bake for 30 minutes, or until golden brown. Serve hot with remaining melted butter.
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Cooking
Koulibiaca
Saw this while watching The Essence of Emeril. Thought Matt would like it.
It really doesn't take long to make, and since I didn't have to handle the fish (yay!), I have to admit: if I ate fish, I'd probably enjoy it, too.
The Koulibiaca cooked a bit faster than we expected, so the puff pastry is darker than it should be!
Traditional Koulibiaca
Recipe courtesy Emeril Lagasse, 2000
Prep Time: 40 minutes Cook Time: 30 minutes Yield: 6 servings
1 1/2 cups water
2/3 cup white wine
1 bouquet garni
1 teaspoon salt
1/4 teaspoon cayenne pepper
Scant 1 pound fresh salmon, skinned and boned
2 tablespoons unsalted butter
1/3 cup finely chopped shallots
3/4 pound chopped mushrooms
Salt and freshly ground black pepper
1 package frozen puff pastry, thawed
1 1/2 cups cooked rice
3 hard-boiled eggs, chopped
1/4 cup chopped parsley
1/2 cup melted unsalted butter
Egg wash (1 egg yolk mixed with 1 tablespoon water)
In a saucepan, combine water, white wine, bouquet garni, salt and cayenne pepper to a boil. Add salmon and poach until cooked through, about 12 minutes. Remove saucepan from heat and set aside until salmon is completely cooled in the cooking liquid. In a skillet or saute pan over medium-high heat, melt butter and add shallots and mushrooms. Season with salt and pepper and saute until mushrooms are softened and shallots are translucent, about 4 minutes. Set aside to cool. On a lightly floured flat surface, roll out 2 puff pastry sheets to rectangles * inch thick. Refrigerate, covered, until ready to assemble koulibiaca.
When all elements are cool, assemble koulibiaca: Preheat oven to 450 degrees F. Place one of the rectangles of puff pastry on a flat surface. Leaving a narrow border all the way around, layer rice, then flaked salmon, then mushrooms, then eggs, then parsley making sure every layer is well-seasoned. Drizzle with a few tablespoons of the melted butter, then place second sheet of puff pastry on top of layered ingredients. Roll bottom edges up over top edge and pinch together decoratively. Brush top of koulibiaca with egg wash and bake for 30 minutes, or until golden brown. Serve hot with remaining melted butter.
- Orange Pecan Cinnamon Buns Recipe
Fresh popped popcorn, barbecue, cinnamon buns. You know what I'm getting at, right? Some foods smell so good you just have to have them. Scientists tell us that our sense of smell is the strongest memory trigger, though I think in this case it just...
- Chicken Braised In Pumpkin Seed Mole Verde
This recipe was really nice; it didn't have a particularly strong flavor, but it was a very...warm, comforting dish. A hint of citrus from the tomatillos. It worked equally well with tortillas, which is how I ate my leftover's the next two days. ...
- Bye, Bye; Hostess
In my never-ending quest to make it better than the Big Companies, I found a recipe for cream-filled chocolate cupcakes and decided to make them for Matt. They were really easy to make, and as you can see (minus my taking artistic license with...
- Pretty Nice For A Jerk
Oh, I know. It's been ages. But I've been positively exhausted, and actively avoiding anything cooking-related. But, new week, time to get back to normal. Matt's always liked jerk seasoning. I've never tasted it. I found a recipe...
- Shf # 5: Hundreds And Hundreds Of Layers - Puff Pastry, The 2nd Edition: Apple Galette
So I'm just like WAY ahead of ya'll! Like, I kinda did my entry last Friday, m'kay? Ahem. Or maybe I was just a dofuss and got the dates mixed up and everything, so I accidently posted my entry a week too early. And I could just have taken...