From the demo: Modern French Cooking
Courtesy of Rose-Hélène Lemonnier Besone from Promenades Gourmandes
For 4 servings
4 sheets of « Brick » or 12 sheets of Filo
3 oz fresh goat cheese or Feta
1 onion
1 small zucchini
1 small eggplant
2 tablespoons olive oil
melted butter as necessary to coat the sheets
1/2 cup heavy cream
10 fresh basil leaves
salt and pepper, or Cayenne or Piment d’Espelette
breadcrumbs
salad greens
a light vinaigrette
1. Peel and mince the onion. Wash the zucchini and eggplant and dice into small cubes.
2. In a saucepan, heat the oil, and cook the onion, eggplant and zucchini until soft but still “al dente”, drain on a paper towel.
3. Place the cream with the basil leaves in a small pot. Cook over medium heat until it reduces and thickens, do not let boil. Discard the basil.
4. In a bowl, mash the cheese with a fork, add the basil flavored cream and the vegetables.
5. Mix well, season to taste, add the Cayenne or Piment.
6. Brush each sheet of Brick with melted butter, place a teaspoon of breadcrumbs* in the center, then a spoonful of the vegetable/cheese mixture over it.
7. Form a pouch with each sheet (or 3 if using Filo), use a toothpick to close the pastry at the top and tie with a chive. Place on a buttered cookie sheet or on a silpat, and bake in a preheated 360° F oven until golden and crisp, approximately 15 minutes.
8. Serve over greens and a light vinaigrette.
***The breadcrumbs at the bottom of the filling will absorb the extra oil coming from the vegetables and cheese. You may substitute Chinese egg rolls for the « brick » or filo sheets.
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