|Name:||Vol Au Vente||Contributor:||Martin Golding|
|Description:||Cauliflower Mushroom vol au vent, for two||Posted:||1996-12-14|
|Key words:||mushroom||Category:||Main Dishes|
|Ingredients:||1/2 box puff paste*
1 c stock (not too salty or otherwise strong, it gets greatly reduced)
1 great fat shallot, chopped fine
1 plump clove garlic, likewise
1 Tbsp olive oil (preferably garlic)
1 Tbsp butter
1 Tbsp flour
1 c peas
8 baby carrots, roasted (see note 1) and cut in 1/2" lengths
2 c cleaned and chopped cauliflower mushroom
1/4 c grated cheese, cheddar was good, I suspect jarlsberg would be
salt (about 1/4 tsp)
pepper (about 1 tsp)
|Preparation:||Preheat oven to 400 degrees.
Warm the stock, add the saffron, crumbled. Let steep.
Pat the puff paste smooth and square, cut in half and layer (fold, then cut
along the fold) then cut in half lengthwise to produce two 5-6 inch squares.
Make a cut a half inch in from the edge of the puff paste, about halfway
through. Bake at 400 degrees for 30 minutes or until appetizingly brown.
In the meantime, heat the butter and garlic in a mid-sized frying pan over
medium heat, saute the shallots for a minute or two; add the garlic, and
continue cooking until the shallots are transparent.
Add the flour, stirring to combine well. Allow to simmer for a moment, then
add the stock, allow to boil; reduce heat to low.
Five minutes before serving, add the peas and carrots, and continue to
simmer. (If it gets very dry, add additional water, or see note 2)
When the puff paste is done:
First, stir the mushroom and cheese into the sauce, cover, and remove from heat.
Remove the puff paste cases from the baking sheet with great care and place
on the serving plates. Use a spatula to gently remove the cut-out cap and set
aside. Then with a fork, gently remove the wet pastry from inside the cases.
Salt and pepper the mushroom mixture to taste (I think rather more than the
usual pepper goes well with the flowery mushroom, but I've been reading a lot
of ancient recipes lately) and spoon generously into the cases; put the
Serve with a nice green salad, and roasted carrots and potatoes (note 1, again).
|Notes:||* my mother used to make puff paste. Seen that job. Didn't want it.
1) Quartered new potatoes and peeled baby carrots sprayed with garlic oil
take 40 minutes in a 400 degree oven.The puff paste should be put in 15
minutes after the vegetables are started. When the vegetables are done, the
carrots can be added to the sauce aong with the peas, which gives about seven
minutes of gentle simmering while the puff paste is finished. When you dress
the salad is entirely up to you.
2) I'd intended to add about 1/8th cup of sherry, which I still think would
have been excellent.
3) A dash or so of tabasco, and (for people who can remember to take it out
of the freezer to defrost) a few tablespoons of pureed roast garlic would
certainly not be amiss.