MADE A RECIPE FROM THE BLOG? Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK

zucchini

Zucchini-Cocoa, Lime-Ginger and Smoked Salmon Mousse Verrine - Velveteers March 2010

Verrine

The Velveteers band again. This month we decided to challenge ourselves with making savory Verrines.

A verrine is a confection, originally from France, made by layering ingredients in a small glass. It can be either sweet or savoury, making a dessert or snack (source: Wikipedia).

Around the blogosphere, there have been many a verrine showcased but they were mostly of the sweet kind. And, so, we decided to go savory (I must say, that, was well received by Mr. FSK as well!). To push the envelope even more, each of us, Pam, Al, Aparna and I, chose one ingredient that must be used in our verrine. So we came up with - salmon, chocolate, cheese and squash; quite an eclectic combination, especially with the chocolate throwing one off the loop!

Verrine from top

I have long wanted to make verrines and have dreamed up quite a few flavor combinations, sweet and savory, that I have jotted down as drafts in my mailbox, my virtual notes diary. I had even bought glasses for them a couple of months back. But, this was the first I was actually executing. So, I was really thrilled and looking forward to it.

I was reasonably sure on how to use the squash, salmon and cheese but the chocolate was testing me quite a bit. Finally, I decided to use cocoa and pair it with zucchini (for the squash) because honestly, I could not think of anything to pair with that made sense with the rest of the ingredients.

Verrine 1

I had decided to make a Zucchini-Cocoa Mousse and Salmon Mousse. However, they did not quite seem to just go with each other on their own. I felt there needed to be a coordinating layer or sorts. When I tasted the zucchini-cocoa mousse, I felt like it needed a bit of kick. So, I went back to the drawing board.

I wanted something light so as to not overpower either the zucchini (which is quite delicate in flavor) or the salmon and yet connect them seamlessly. Citrus popped into my head as did ginger. Both, I think pair very well with zucchini and salmon individually and I figured that should work. So, became my middle layer of Lime and Ginger Mousse.

I made the zucchini and lime layers with whipped cream and used Cream Cheese to make the salmon mousse, lending it a richer texture. To top it off, I made a chilli-cocoa crusted zucchini chip.

Verrine 3

Verdict: The verrine was really good. The flavors came through individually and melded well together. The citrus kick was just enough to lighten the richness of the salmon mousse and brighten the zucchini. I think the chip was a bit overpoweringly bitter, probably because I used a lot of cocoa. Next time I think I'll sweeten it with some honey for a mellower flavor. All in all, Mr. FSK polished them off eagerly; So, I call it a success!


Zucchini-Cocoa, Lime-Ginger and Smoked Salmon Mousse Verrine
(serves 2)

Zucchini-Cocoa mousse:

1 zucchini, sliced; reserve some long strips for the chips
2 tsp unsweetened cocoa powder
1 tsp dried zucchini powder
1/2 cup whipping cream (you will use only half of it, reserve the other for the 2nd layer)
1/2 tsp of gelatin or agar-agar
1 T hot water
salt and lemon pepper per taste

Blanch the zucchini in hot water until translucent. Transfer immediately to ice cold water to retain the green color. Let it cool. Meanwhile, dissolve gelatin in a tablespoon of hot water.

Puree the cooled zucchini with the gelatin water to a smooth texture. Fold in cocoa, dried zucchini powder and season with salt and pepper. Whip the cream to stiff peaks and fold in half of it to the zucchini mixture.

Divide the zucchini-cocoa mousse equally between two glasses. Cover with plastic wrap and refrigerate for atleast 4 hours to let it set.

Note: You can make zucchini powder by thinly slicing zucchini and letting it sit in an off oven overnight or until it has completely lost it's moisture content and then grinding it to a fine powder.


Lime-Ginger Mousse:

zest of half a lime
juice of half a lime
1/4 tsp gelatin
1 inch chunk of ginger, grated very fine
remaining half of whipped cream from above
salt to taste

Combine the zest, juice and ginger. Add the gelatin and heat the mixture until the gelatin dissolves. Season with salt. Fold in the whipped cream and layer over the zucchini mousse layer. Let set in the refrigerator for atleast 4 hours.

Smoked Salmon Mousse:

3 T smoked salmon of your choice + more for garnish
3 T cream cheese at room temperature
1 T heavy cream
1 T hot water
1/4 tsp gelatin
salt and pepper to taste

Dissolve the gelatin in the hot water. Whip all the ingredients together to make a smooth, creamy mixture. Pipe into the glasses over the lime mousse layer. Allow to set for atleast 4 hours.

Chilli-Cocoa Crusted Zucchini Chips
(this is the modified version based on my experience and what I think will work better)

2 zucchini slices, sliced lengthwise with skin on
1 tsp unsweetened cocoa
1 tsp paprika
2 tsp honey
1/4 tsp salt

Mix together the honey, cocoa, paprika and salt and rub the zucchini slices generously. Cover with wrap and let marinate for a few hours. Deep fry them to crisp and sprinkle with sea salt crystals.


--------------------------------------------------------------------------------

Velveteers was started by Aparna, Asha, Alessio and Pam, who are passionate about different cuisines and food in general. Each month, we will attempt a new dish and share our experiences and the recipes we used. If you’re interested in joining the Velveteers, please feel free to drop by our food blogs and leave a comment.

Do, check out what the other Velveteers have created:

Alessio - http://recipetaster.blogspot.com/

Oil tarts are in!


Yes, you read it right! Not butter.... oil. When I first came across the recipe for a tart shell with oil instead of butter on Passionate about baking, I was instantly inspired to make it! I have long wondered if oil could create that wonderful flakiness that is most loved about a butter crust. After all, the Indian paratha has a lovely flaky texture and is made with oil or ghee. So, armed with a recipe to help me out with the measures, I was ready to test my hypothesis .

Recently, a friend of ours introduced us to a small farmers' market in midtown Manhattan (52nd street between 8th and 9th avenues). Bang in the center of prime real estate, it carried fresh produce at admirably reasonable prices. When I found a butternut squash that was perfectly sized for two, I was sold!

As soon as I saw the squash, I decided to make roasted butternut squash tart with the new healthy version for the crust. That crust experiment unfortunately, did not go as well as I expected. As I followed the recipe, I felt that the dough was a bit dry and tough and it stayed that way after being baked as well. The tart filling was moist but the crust was way too hard. But, I did not give up. I decided to give the oil tart another chance, this time, with some modifications.

For take #2, I decided to make rosemary tart with a layered filling of ricotta, marinara and zucchini, like a lasagna. I made the crust with minced fresh rosemary. I also upped the amount of water and substituted half the olive oil with canola oil. The result was much better than the previous time.

The crust was soft, supple, light yet flavorful. But, it did not turn out flaky! A butter crust definitely has a better texture and arguably a richer flavor. However, I liked the oil crust quite a bit. It is a pretty good, much healthier version, which, is a whole lot easier to work with (especially with no constraint to work quickly to prevent the butter from melting!).


Oil Tart Crust
adapted from
here

1-3/4 cup spelt wheat flour
1 tsp salt
1/2 tsp pepper
1 tsp minced rosemary
1/2 cup + 2T ice cold water (I did this more on a add as you go basis. So it could be a bit more or less)
1/8 cup olive oil
1/8 cup canola oil
2 tsp oil

Sift together flour, salt, pepper and rosemary. Add the oil and mix it in with a fork. Add water slowly, mixing it in and kneading the dough until it comes together into a ball.

Turn the dough out onto a lightly floured work surface. Using a floured rolling pin, roll the out into a circle large enough to fit your tart pan. Transfer the dough carefully into the prepared pan and line it without stretching. Trim off the excess dough with the rolling pin. Refrigerate for atleast 30 minutes.

Blind bake the crust in oven preheated to 375 degrees for 15 minutes. Remove pie weights and continue baking for five more minutes. Dial down the oven to 350 degrees.

Fill the tart with filling of choice (suggested recipes below). Return to oven and bake for 30 to 40 minutes until the tart is fully cooked. If using mozzarella on top, reserve the cheese until the last 7 minutes, then sprinkle over and cook until the cheese is melted.

Remove the tart from the oven and cool for 5 minutes. Sprinkle the top with parmesan, chives or other garnish and serve.

Roasted Butternut Squash Tart

1 oil tart crust blind baked
1-1/4 cup homemade (or store bought) marinara sauce
1 cup roasted butternut squash dices
3/4 cup grated fresh mozzarella cheese
2 tsp chopped chives or scallions for garnish

Spread half the marinara sauce at the bottom of the tart shell. Top the layer with the roasted butternut squash pieces and then a half cup of grated mozzarella. Spread another layer of marinara sauce.

Bake for 30 minutes. Sprinkle the remaining cheese over the tart in the last 7 minutes and finish baking. Garnish with chives/scallions and serve.


Zucchini Lasagna Tart
adapted from
101 cookbooks

1 oil tart baked as above
1 medium zucchini thinly sliced
1-1/4 cups marinara sauce
1-1/4 cups ricotta cheese
1 T grated parmesan cheese

Spread half the ricotta cheese on the bottom of the tart. Then, spread a third of the sauce over it. Line the zucchini slices around the tart in an overlapping fashion.

Repeat the cheese, sauce and zucchini layers. Top of with the remaining sauce and bake for 30 to 40 minutes until tart is fully cooked.

Let tart rest for 5 minutes, garnish with grated parmesan and serve.
MADE A RECIPE FROM THE BLOG?

Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK