Eggplant Wellington

Eggplant Wellington

In my mind, beef wellington is the great uncle of savory pastries. The one with the muttonchop whiskers and the velvet smoking jacket, sipping on a brandy. As it happens, this great uncle doesn’t go quite as far back in the family history as you might think. As they tell us over at Historical Foods

The culinary history of Beef Wellington is a bit of a mystery, with far too many theories, (and all of them lacking in any hard evidence) to put this dish any earlier than the 20th Century – it certainly does not appear in any Victorian recipe books. So ignoring for now the myths surrounding this recipe we should instead concentrate on making it.

Indeed we should! For my vegetarian version, I decided to wrap the pastry around eggplant anyone could love (marinated, breaded, baked), I topped it with roasted mushrooms and shallots sprinkled with sherry, and I put a layer of sautéed chard in the middle. It turned out very well indeed! Tasty, and substantial, but not overly heavy considering it’s really only vegetables inside. (And a few slices of cheese!)

It’s not a last-minute meal – it did take a bit of time because there are a few parts to contend with, but most of them could be made earlier in the day, or even the day before. And if you buy your puff pastry, you’d cut down even more time. (I’d be more likely to cheat and use a quick paté brisée before I’d buy frozen puff pastry, though.) It’s very fun to make, too – and a delight to take out of the oven. I felt so proud of myself! It makes a nice crowed-pleasing meal for a special occasion. Like Christmas dinner!

We ate it with a lovely tomato & port wine sauce that went perfectly with all the flavors and textures.

If you liked this, you might like to also try my Portobello Wellington.

If you’d like to compare this to genuine beef wellington, check out Felicity Cloake’s article in the Guardian.

Here’s Michael Coleman, a fiddler active in the 20s, playing Wellington Reels.
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Don’t Fear the Crust! Puff pastry Edition.

Puff pastry

Once upon a time, puff pastry seemed like one of those foods that is so mysterious and complex that you have to buy it ready-made. Well, that’s not quite true. Once you’ve made it once or twice, you’ll see how easy it can be. It is time-consuming, but it’s not really labor-intensive. And it’s not actually all that complicated. If you have a day that you’re going to be around the house anyway, doing other things, or in-and-out… that’s the day to make puff pastry. To be completely honest, the pasté brisée recipe I’ve mentioned, with the frozen, grated butter, makes pastry almost as flaky, and takes a lot less time. There’s something about puff pastry, though…it’s like a dragon to be tamed and befriended. Personally, I think it works best for smaller things that you don’t mold the heck out of. It’s very versatile, though!!

Here’s Broken Social Scene with Puff the Magic Dragon, because there is something magical about puff pastry.
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