Friday, August 26, 2016

Garlic Kale Cornish Pasty with Salsa di Pomodoro

     Modern Cornish Pasty Creations
     I have published traditional Cornish Pasty recipes in the past.  Most of those recipes were made while working in Chicago when the weather was icy cold.  I gave thought to creating Pasty with modern creative themes back then, but then I moved back to Las Vegas where the winter temperatures are warm.  Honestly, I simply forgot about starting the creative modern Pasty projects.  
     A few months ago, I visited a Cornish Pasty restaurant in Las Vegas that was successfully capitalizing on creative modern gourmet Cornish Pasty sales.  It was then that I realized that I forgot about this idea.  It was also good to see that somebody had the business savvy to make it happen.
     Cornish Pasties originally were made for tin miners.  Because tin ore carries a lot of lead and arsenic, Cornish Pasties were made with a thick crust handle that could be discarded.  The crust handle was tossed into the mine to appease the "Knockers."  Knockers were little demons that cause mine cave-ins, so it was best to keep them happy.
     Eventually Cornish Pasties became a street food for busy people.  Picking up a few Cornish Pasties on the way to the job is common practice in England.  English pubs also offer Cornish Pasties on their menu as a bar snack food.  
     Today's gourmet Pasty creation has an Italian theme.  The basic traditional Cornish Pasty vegetable ingredients are combined with Italian style Garlic Kale.  Garlic Kale is sauté recipe that is quickly braised.  Nothing is wasted and all of the nutrients remain in one pan.  
     Modern Cornish Pasty creations can be highly seasoned.  In fact, the used of plenty of herbs was predominant in British Isle cuisine a few centuries ago, so the traditional cuisine of this region used to be far from bland.  This is contrary to modern belief, but recent archeological digs of sites from the Middle Ages shows that each peasant household stocked plenty of herbs.  The variety stocked was similar to what is found in an Herbs de Provence mixture.   
     Garlic Kale Cornish Pasty with Salsa di Pomodoro is a dairy product tolerant vegetarian recipe that is quite healthy.  The accompanying tomato sauce is a traditional Italian classic that is made with no shortcuts.  Put it all together and this pasty has a flavor that easily will top the charts of health cuisine fans.  In the words of a famous Italian chef that I apprenticed with, this Garlic Kale Cornish Pasty "tastes like the best you never had!"   

     Salsa di Pomodoro:
     Follow the link to the Salsa di Pomodoro recipe in this website.
     • Salsa di Pomodoro

     Pâte Brisée:
     Follow the link to the Pâte Brisée recipe in this website.
     Garlic Kale Cornish Pasty Filling: 
     This recipe yields enough pasty filling for 1 large pasty or 2 small pasties!
     The ingredients should be cooked al dente, so they do not turn to mush after the pasty is baked.  It is essential to simmer till all of the liquid evaporates.  The Pasty filling must be chilled before the pasty is assembled.
     Step 1:  Heat a wide sauté pan or sauteuse pan over medium/medium low heat.
     Add 1 tablespoon of unsalted butter.
     Add 1/2 tablespoon of olive oil.
     Add 1 tablespoon of coarsely chopped garlic.
     Sauté till the garlic is a light golden color.
     Step 2:  Add 2 tablespoons of chopped onion.
     Add 1/3 cup of small diced potatoes.
     Add 1/3 cup of small diced swedes (rutabaga).
     Briefly sauté till the rutabaga starts to become aromatic.  (Try not to brown the vegetables.)
     Step 3:  Add 4 cups of small chopped organic green kale leaves.
     Add 1 1/2 teaspoons of Herbs de Provence.
     Add sea salt and black pepper to taste.
     Sauté and toss till the kale wilts.
     Step 4:  Add 2 cups of light vegetable broth.
     Raise the temperature to medium heat.
     Bring broth to a gentle boil.
     Step 5:  Reduce the temperature to medium low heat.
     Simmer and reduce till the liquid is nearly evaporated and the root vegetables start to become tender.
     Step 6:  Remove the pan from the heat.
     Add about 1/4 teaspoon of lemon juice while stirring.  (Just a hint of lemon to brighten the flavor.)
     Add just enough plain fine bread crumbs, while stirring, to soak up any remaining liquid and to bind the ingredients together.  (About 2 to 3 tablespoons is about enough.  The bread crumbs will thicken the filling when baked.)
     Set the Pasty filling aside to cool.
     Chill the pasty filling to about 40ºF.

     Garlic Kale Cornish Pasty: 
     This recipe yields 1 large Pasty.
     Step 1:  Roll out a sheet of pâte brisée that is about 3/16" thick.
     Cut a 10 1/2" diameter round sheet.
     Step 2:  Mound the pasty filling on the center of the round pâte brisée sheet.  Leave about a 1" bare border on the edge of the dough sheet.
     Step 3:  Brush the bare border of the dough with egg wash.
     Fold the pastry dough over the stuffing, so it forms a half moon shape.
     Roll and press the edge of the dough, so it resembles a thick handle.
     Step 4:  Place a piece of parchment paper on a baking pan.
     Place the pasty on the parchment paper.
     Brush the pasty with egg wash.
     Poke 1 tiny steam vent hole in the dough where it will not be seen.
     Step 5:  Bake the pasty in a 400ºF oven, till it is a golden brown color.
     Allow the pasty to cool to a safe serving temperature.

     Garlic Kale Cornish Pasty with Salsa di Pomodoro:
     This recipe describes 1 entrée.
     Set the pasty on a plate.
     Place a ramekin of Salsa Pomodoro on the plate.
     Garnish with curly leaf parsley sprigs.

     Voila!  A healthy vegetarian Cornish Pasty that tastes great!

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