Today’s food will not be accompanied by a literary article explaining the origin and meaning behind the recipe. Today’s food is just an I want.
This past week I’ve viewed blustery spring days ideal for blanket picnics set on wildflower dotted hillsides and gray days that should be spent cupping mugs of coffee or bulbous glasses of Bordeaux in cafes…preferably Parisian cafés. Both views put me in a mood that everyone else was doing these wonderful activities while I sat in an artificially lighted (apparently by light bulbs banned in several states) office, staring at a computer and talking on a headset before sitting in my car to drive home and sit in my artificially lighted (though not by banned bulbs) house and typing on a computer.
Late last night (aka very early this morning) I started typing this blog, with the goal that these would turn out wonderfully and for a few unclaimed hours I could fake my own hillside picnic/Parisian café at home. I most definitely like this book if solely for the idea behind it. I chose today’s recipe because it required very few ingredients and read as if it would feel like soothing kitchen time without the actual time. Soon enough, the semester will be over and I can return to having too little to do, but for now I can only allow time for “feels like”.
The recipe called for spring roll wrappers and from my experience of spring rolls these were not it. From my reading I can certify that the package said won ton wrappers. However, the little store I went to for groceries gave me a choice of won ton or egg roll. Since the egg roll had egg in them (an absolute “no” in the recipe) these won the contest. The little grocery store I went shopping at also didn’t have any Bordeaux (their real forte seems to be in yogurt selection) so I got a classic Red Wine instead, but I’ll go ahead and claim accomplishment.
Bricks with Raisins, Cucumbers and Onions
from The Paris Café Cookbook by Daniel Young
1 cup raisins
12 spring roll wrappers
2 cucumbers, peeled and diced
2 medium onions, peeled and diced
salt and pepper
1/4 cup vegetable oil
1/4 cup honey
Soak raisins in water to soften. Mix together onions, cucumbers and raisins. Season with salt and pepper. Spoon 1 to 2 tablespoons of filing into the middle of each wrapper. Fold wrappers starting with the bottoms, then sides then top.
Heat vegetable oil in a skillet set over medium. Place bricks, fold side down, in the skillet. Cook until crisp and golden brown — about 1 minute. Turn and cook other side. Remove from skillet, drain on paper. Drizzle about a teaspoon of honey onto the top of each brick and eat while still hot.