Veal Brochettes, Faux-Parathas & French Style Asparagus

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While making this supper yesterday, I was thinking how poorly I put the menu together. I was so sure none of the three dishes would pair well with one another. But it was not too bad actually. I'm still thinking next time may be a mustard greens with vinaigrette will replace the asparagus. I prefer the later with roasted red meat.

If I decide to experiment with a new recipe, I usually choose to make it for a supper since all of us are gathered around the table. This way everybody gets to taste the novelty and give an opinion about it. I'm able then to determine if the new recipe will be repeated or not.

Last night there has been a bit of unvolontary novelty with the "faux-parathas". I alreay made 3 or 4 times Meena's "Alu Parathas". They are so easy to prepare and really a delicious alternative to plain bread. That's what I wanted to make for supper, only to find out there were no potatoes left. I already did tell my sons I was making them. They were impatient to grab some right out of the cast iron pan and eat them as soon as possible at the cost of potential tongue burns. I didn't want to endure the storm of protest which would certainly happen if ever I told them there would be no parathas.

I remembered the paneer parathas offerings at my favorite Indian restaurant in Paris, but since paneer isn't a staple in my fridge (yet) I decided to use feta cheese mixed to a paste with the usual suspects for "chermoula", a Moroccan marinade. I'm happy to report the inspiration was good.

Veal Brochettes

About 1 pound veal cubes (500 to 600 g)
1/2 cup plain yogourt
Juice of one lemon
1" (2.5 cm) peeled and finely grated fresh ginger root
2 cloves garlic, finely grated
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt¨
Pepper to taste

Marinate veal cubes 2 hours at room temperature or several hours in the fridge.

Divide cubes among skewers and either barbecue or broil in the oven, turning once until cooked through (15 to 25 minutes depending on the size of the cubes).

Fusion Faux-Parathas

For the dough:
2 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon olive oil
Enough warm water to form a soft, pliable dough

For the filling:
1/2 cup feta cheese, drained and patted dry carefully with paper towels
1 teaspoon cumin seeds
1 teaspoon paprika powder
1 garlic clove, finely grated or puréed
A handful of fresh cilantro leaves, carefully patted dry after rinsing and finely chopped
A handful of flat parsley leaves, carefully patted dry after rinsing and finely chopped
No salt please, since the feta cheese is already salty
Pepper to taste

Make the dough by adding water to the whole wheat flour mixed with the olive oil and salt.

Divide in golf size balls and set aside, covered with a towel while making the filling.

To make the filling, simply mix to a paste all the ingredients in a small bowl.

Shape the dough balls in thick circles and add a teaspoon of the filling in the middle. Bring sides together to enclose filling, pinching the dough well to close the ball.


When all the balls are filled, heat a heavy pan (I use my cast iron pan) on medium heat or lower.

Pour some olive oil in a small ramequin. Dip a filled parathas ball in the oil and then using the "heel" of your palm, flatten the it to a thin circle.

Cook the parathas on one side, then flip it after a minute or so to cook the other side. If the parathas tend to burn quickly rather than brown slowly, lower the temperature under the pan.


French-Style Asparagus


Peel and finely chop several French shallots (onion can be substituted). For two generous bunches of asparagus I used 1 cup of chopped shallots. Season to taste with salt and pepper. Set aside.

Cook cleaned and trimmed asparagus spears "al dente" (they are better if they keep some crunch) in salted water or steam them.

While the asparagus are cooking, melt two or three tablespoons butter (or a mixture of butter and olive oil) in a small saucepan. Slowly sweat the chopped shallots in the butter/oil until they become translucent. Season with salt and pepper.

Serve the cooked asparagus with the shallots on top.