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.
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.
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.