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askwhatsforlunch · 8 days

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Tielle Sétoise (Octopus Pie)

I spent a good chunk of my childhood near Sète, in Montpellier, where mys sister was born. I even had the singing accent and all. But until quite recently, when Jules and I travelled to Carcassonne and changed train in her home-town --and the train was delayed-- I had never tasted the local specialty! It is for the best though; how wonderful to make such delicious discoveries! La tielle is a more-ish pie, filled with a fragrant octopus and tomato ragoût. It is so good it makes one forget about delayed trains after a long journey. It is often sold as individual pies, but can be made into a large, generous one. And thus I baked this beautiful Tielle Sétoise! Happy Friday!

Ingredients (serves 4):

1 tablespoon yeast

1/2 tablespoon plain flour

1/4 cup lukewarm water

2 cups plain flour

1 cup strong white flour

1 teaspoon paprika

1 teaspoon fleur de sel or sea salt flakes

1 teaspoon tomato paste

1/4 cup Muscat de Rivesaltes (or other sweet white wine)

1/4 cup olive oil

1/3 cup lukewarm water

2 tablespoons olive oil

a good pinch saffron threads

1/2 teaspoon paprika

1/2 teaspoon ground chilli

1 teaspoon Herbes de Provence

1 large onion

1 large garlic clove, minced

2 heaped tablespoons tomato paste

1/2 cup Muscat de Rivesaltes (or other sweet white wine)

4 Whole Peeled Tomatoes + 1/3 cup of their juice

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

815 grams/1.8 pound cooked Octopus

1 teaspoon caster sugar

1/2 teaspoon paprika

1 tablespoon olive oil

In a small bowl, combine yeast and flour. Stir in lukewarm water until well-blended. Allow to sit, about 10 to 15 minutes until it starts bubbling a bit. Set aside.

In a large bowl, combine plain flour, strong white flour, paprika and fleur de sel. Give a good stir.

Dig a well in the middle of the dry ingredients and pour in yeast mixture. Add tomato paste, and stir with a wooden spoon, gradually adding Muscat de Rivesaltes, oil and lukewarm water, until the dough comes together. You might not need all of the water.

Knead dough for a few minutes onto the counter-top, and pop back into the bowl. Cover with a tea towel and allow to rise, a couple of hours.

Meanwhile, heat olive oil over medium heat in a large, deep skillet. Add saffron threads, and cook, about 3 minutes. Increase heat to medium-high, and add paprika, chilli and Herbes de Provence. Fry, a couple of minutes more.

Peel and finely chop onion. Stir into the skillet, and cook, about 3 minutes, until softened. Stir in garlic; cook, 1 minute more.

Add tomato paste, and cook out, 1 minute.

Deglaze with Muscat.

Finely chop Whole Peeled Tomatoes, and stir them into the skillet, along with their juice. Season with fleur de sel and black pepper, and bring to a slow boil. Simmer, 5 minutes.

Cut Octopus into small chunks, and stir into the tomato sauce. Reduce heat to medium, and simmer, another 15 minutes, until the sauce has thickened. Stir in caster sugar until dissolved.

Remove from the heat, and allow to cool completely.

Preheat oven to 220°C/430°F.

Lightly grease a pie plate with olive oil.

Punch dough down and divide into two portions (about one-third/two-thirds). Roll out both portions into circles. Fit largest dough circle into prepared pie plate, letting it overhang on the edges. Prick the bottom with a fork.

Generously fill with cooled Octopus and tomato ragoût. Lightly dampen the edges with water, and place dough lid on top, pressing firmly to seal. Trim off excess dough, and crimp.

In a small cup, combine paprika and olive oil, stirring until well-blended.

Generously brush the top of the pie with paprika oil.

Place in the hot oven, and bake at 220°C/430°F, 30 to 35 minutes until beautifully golden brown.

Serve Tielle Sétoise hot or warm, with dressed Mesclun, and a glass of chilled rosé or dry white wine, like Côtes de Provence, and perhaps some music from Sète's most famous artist (and a favourite of mine), Georges Brassens!

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meadowslark · 1 year

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I recently returned from one of my periodic visits to the deep South. While there my cousin prepared the very best Shrimp & Crawfish Bisque I’ve ever had. I was stunned. It takes me a couple of years to acquire sufficient shell and heads in the freezer to make a respectable base, and a ridiculous amount of effort to press all of it through a colander as I learned when an apprentice. I couldn’t imagine where she found the time!

In true southern fashion she enhanced canned soups which she used as a base. Tina, you are awesome.

(For the record, it seems that apprentices in all crafts spend a certain amount of time assigned to work that just keeps them out of trouble.)

Serendipitously this article dropped into my in-box on returning. I share it with you.

BTW, for decades I maintained that those recommendations to marinate chicken parts in buttermilk for several hours to be unnecessary, particularly for contemporary commercial chickens. Um, I may have been wrong.

#hallie milstein #southern living #food #comfort food #regional cuisine

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poppy86579 · 9 days

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5 Popular Asian Wedding Regional Cuisines

Regional cuisines hold a special place in the culinary world, each offering a distinct palette of flavours and cooking techniques that reflect the culture and traditions of its origin. And what better occasion to savour these unique delicacies than a wedding celebration?

Asian weddings are renowned for their rich tapestry of flavours. In this blog, we’ll explore the different kinds of Asian wedding food that make celebrations special, and find out the best Asian wedding catering in London.

What is the Essence of Regional Cuisine?

Regional cuisine reflects the unique tastes, ingredients, and cooking methods of a particular area or culture. It showcases the food traditions and heritage of a community. Each dish tells a story of tradition and local flavours, making dining experiences memorable and rich in cultural significance.

From aromatic spices to intricate cooking methods, regional cuisine celebrates diversity while offering a delightful eating experience. It’s a flavourful journey that connects us to different cultures and their culinary treasures.

5 Popular Asian Wedding Regional Cuisines

From African crispy Daal Bhajia to Punjabi Chilli Paneer, regional Asian wedding cuisines have something for everyone. Here are 5 popular Asian wedding regional cuisines that you must go for.

1. African Menu

a. Daal Bhajia- Crispy lentil fritters seasoned with aromatic spices. b. Mogo Crisps with Salt, Chilli & Lemon- Crunchy chips seasoned with salt, chilli, and lemon for a zesty, spicy flavour. c. Sweet Potato Fries- Irresistible sweet potato fries, crispy on the outside and tender on the inside. b. Garlic Chilli Mogo- Tantalising cassava bites infused with garlic and chilli flavours.