Monday, December 14, 2009

Bouchee. Don't pronounce, just devour.

[caption id="attachment_491" align="aligncenter" width="400" caption="Stuffed but still pretty."][/caption]

I had it once at a fancy cocktail party somewhere and I think I spent more time studying my bouchee than actually eating it. Ok, it's pretty small and so all it takes is a  couple of bites (one, if your not concerned about appearing dainty).

And then I forgot about it until last weekend. I was at Bangsar Village II and noticed that the Delicious cafe had an annex that sold food supplies and some other cook's toys: crockery and machinary.  I walked in -- just curious, not intending to buy anything -- and 20 minutes later walked out with a packet of 12 mini bouchee cases. I had to  get them because I hadn't thought of those bouchees since that one time I had them many years ago.

[caption id="attachment_493" align="aligncenter" width="225" caption="Ready made. "][/caption]

Bouchee shells are basically puff pastry cylinders -- kinda like shot glasses made of puff pastry -- in which you stuff with the filling of your choice. Now, I had no intention of making the shells myself but since they  were all done for me  (all I had to do was stick them in the oven (180 C) for five mins or so to warm them up before serving) I started to get excited and began cracking my head over the filling. (An alternative to the shells would be toasted 2 inch bread circles -- a tad less exciting but just as delicious)

Well, I didn't really crack my head. I knew I wanted mushrooms and spinach and I knew I didn't want them together. So I decided to stuff a couple with Creamed herbed Mushrooms and another two with spinach and caramelised onions.

[caption id="attachment_494" align="aligncenter" width="300" caption="spinach and onions."][/caption]

The mushrooms were lovely but I think my new favourite combo is the spinach + caramelised onions. So divine. And so simple. Don't believe me?

How could Popeye not like spinach?

A cup of spinach, washed and cut small

1 tsp garlic

salt and pepper

knob of butter

Melt butter. Add garlic and a couple of minutes later, add spinach and a dash of water. Cook till soft and water evaporates; add seasoning and mash spinach and remove from heat.

The spinach- onion hook-up.

11/2- 2 tbsp Olive oil

2 large red onions

1 tsp brown sugar/balsamic vinger

Heat oil in saucepan till it simmers (medium heat). Add onions and stir a little to coat with oil evenly. Stir occasionally -- not to often or they won't brown well. Five minutes in, add  sugar and let the magic begin. Remove before it burns (letting them burn just a little is quite lovely actually) -- should be about 15 to 20 mins.

Stuff bouchee with spinach mix. Spread onions on plate. Place the stuffed bouchee on the onions. Attack.

I told ya, it's easy when you cheat and use store ready shells.


  1. they've got those pastry cases here, called voul au vents! i will get some and try it with spinach... thanks!

    p.s. no need to make this one for me.

  2. lol. dont forget the onions. thats the best part.


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