Coulibiac

Coulibiac Recipe: A Delicious Vegetarian Dish from Russia

Region / culture: Russia | Preparation time: 30 minutes | Cooking time: 1 hour and 15 minutes | Servings: 8 |

Vegetarian diet

Introduction

Coulibiac is a traditional Russian dish that consists of layers of rice, mushrooms, cabbage, and parsnips encased in puff pastry. This savory pie is a delicious and hearty meal that is perfect for special occasions or gatherings.

History

The origins of Coulibiac can be traced back to Russian cuisine, where it was traditionally made with fish, rice, and vegetables. Over time, the recipe evolved to include a variety of fillings, making it a versatile dish that can be customized to suit different tastes.

Ingredients

Filling

1 tsp dried juniper berries
2 cloves garlic, peeled
0.25 tsp salt
2 tbsp plus 2 tsp vegetable oil
0.5 small head green cabbage, finely shredded (6 cups)
20 oz (567 g) cremini mushrooms, chopped (8 cups)
1 tbsp chopped fresh sage leaves or 1 tsp dried
salt and freshly ground black pepper to taste
2 cups peeled, sliced parsnips
1 tbsp chopped fresh thyme or 1 tsp dried
2 cups cooked brown rice

Pastry

1 package (17.25 oz (489 g)) frozen puff pastry, thawed
1 beaten egg mixed with 1 tsp water or milk

How to prepare

Filling

Using a mortar and pestle, crush juniper berries, garlic, and salt into a paste.
In a large skillet, heat 1 tbsp of oil over medium heat.
Add the garlic paste and stir-fry for 1 minute.
Add the cabbage and cook, stirring until coated with the oil and paste mixture.
Cover and cook for 2 minutes until wilted and bright green.
Transfer to a bowl and set aside.
Heat 1 tbsp of oil in the skillet, add mushrooms, sage, salt, and pepper.
Cook, stirring occasionally, until the mushrooms soften, about 8 minutes.
Remove from heat and set aside.
Wipe out the skillet, and heat the remaining 2 tsp of oil over medium heat.
Add parsnips and thyme and cook, stirring often, until beginning to soften, about 5 minutes.

Pastry

Preheat the oven to 375°F (191°C).
Unfold one puff pastry sheet and place it on a lightly floured surface.
Roll it out into a 14-inch square, then cut the dough into a 14-inch circle.
Transfer the circle to an ungreased 8.5-inch springform pan and press gently to fit into the bottom and sides.
There will be some overhang.
Spoon half of the rice over the pastry.
Using a slotted spoon, layer mushrooms over the rice, then cover with cabbage, remaining rice, and parsnips.
Carefully fold the pastry overhang over the filling.
Brush the edges with beaten egg or milk.
Unfold the second puff pastry sheet on a lightly floured surface.
Roll it out slightly, then cut it into an 8.5-inch circle.
Place the circle of dough over the top and press the edges to seal.
Brush the top with egg wash and using a small sharp knife or razor blade, slash the top in a cross-hatch pattern.
Bake for 35 to 40 minutes.
When well browned, loosely cover the top with foil.
Reduce the heat to 350°F; remove the side of the pan and brush the side with egg wash.
Bake until the sides are golden, about 40 minutes.
Remove from the oven and let it cool slightly before serving.
Cut into wedges and serve with red wine gravy.

Variations

Try using different types of mushrooms, such as shiitake or oyster, for a unique flavor profile.
Add cooked chicken or tofu for an extra protein boost.
Experiment with different herbs and spices to customize the flavor of the filling.

Cooking Tips & Tricks

Make sure to properly thaw the puff pastry before using it to ensure a flaky and crispy crust.

- Be sure to cook the vegetables until they are tender but still have a bit of bite to them for the best texture.

- Use a sharp knife to create a decorative pattern on the top of the pastry before baking for a professional-looking finish.

Serving Suggestions

Coulibiac can be served with a side salad or steamed vegetables for a complete and satisfying meal.

Cooking Techniques

The key cooking techniques for Coulibiac include sautéing the vegetables, layering the filling ingredients, and baking the pie in the oven until the pastry is golden brown and crispy.

Ingredient Substitutions

If you don't have parsnips, you can substitute with carrots or sweet potatoes. You can also use store-bought cooked rice instead of cooking it from scratch.

Make Ahead Tips

You can prepare the filling for Coulibiac in advance and assemble the pie just before baking. This makes it a great option for entertaining or meal prep.

Presentation Ideas

Serve Coulibiac on a large platter and garnish with fresh herbs or edible flowers for a beautiful presentation. You can also drizzle with a balsamic glaze for added flavor.

Pairing Recommendations

Coulibiac pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving with sparkling water with a splash of lemon.

Storage and Reheating Instructions

Leftover Coulibiac can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for 15-20 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Coulibiac contains around 400 calories, making it a substantial meal option.

Carbohydrates

Each serving of Coulibiac contains approximately 45 grams of carbohydrates, making it a filling and satisfying meal.

Fats

With the puff pastry and vegetable oil used in the recipe, each serving of Coulibiac contains around 20 grams of fat.

Proteins

The mushrooms and parsnips in Coulibiac provide a good source of protein, with each serving containing approximately 10 grams.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the cabbage and mushrooms, as well as potassium from the parsnips.

Alergens

This recipe contains wheat and may contain gluten. It is important to check the ingredients of the puff pastry for any allergens before preparing the dish.

Summary

Overall, Coulibiac is a nutritious and balanced meal option that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Coulibiac is a delicious and comforting dish that is perfect for special occasions or gatherings. With layers of rice, mushrooms, cabbage, and parsnips encased in flaky puff pastry, this savory pie is sure to impress your guests and become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village in Russia. My grandmother, a formidable cook in her own right, had invited me into her kitchen to teach me how to make one of her favorite dishes - Coulibiac.

I watched in awe as she expertly rolled out the dough, layered it with salmon, rice, hard-boiled eggs, and mushrooms, and then wrapped it all up in a beautiful, golden-brown pastry. The smell that filled the kitchen was intoxicating - a mixture of butter, dill, and the ocean-fresh scent of the salmon.

As my grandmother worked, she told me the story behind the dish. Coulibiac, she explained, was a traditional Russian dish that originated in the 19th century. It was said to have been created by a French chef who had been hired by a wealthy Russian family to cook for them. The chef, inspired by the flavors of the Russian countryside, had combined French techniques with local ingredients to create a dish that was both elegant and comforting.

My grandmother went on to tell me that she had learned the recipe from her own mother, who had learned it from her mother before her. It was a dish that had been passed down through the generations, each cook adding their own twist to make it their own.

After my grandmother had finished assembling the Coulibiac, she placed it in the oven to bake. As we waited for it to cook, she told me more stories about her own experiences with the dish - how she had served it at family gatherings, how she had tweaked the recipe to suit her own tastes, and how she had even won a cooking competition with it once.

When the Coulibiac was finally ready, my grandmother pulled it out of the oven and placed it on the table. The golden crust crackled as she sliced into it, revealing the layers of salmon, rice, and eggs inside. The smell that had filled the kitchen now filled the entire house, drawing in all of my family members who had been eagerly waiting to taste the dish.

As we sat down to eat, my grandmother smiled at me. "Remember, my dear," she said, "food is not just about sustenance. It is about love, tradition, and the stories that we pass down through the generations. This Coulibiac is not just a dish - it is a piece of our family history."

I have never forgotten that day in my grandmother's kitchen. The smell of the Coulibiac baking in the oven, the taste of the buttery pastry melting in my mouth, and the stories that my grandmother shared with me - they are all memories that I will cherish forever.

And now, as I pass on the recipe for Coulibiac to my own grandchildren, I hope that they will feel the same sense of connection to their heritage that I have felt. I hope that they will remember the stories that I have told them, and that they will carry on the tradition of making this dish for years to come.

For me, Coulibiac is more than just a recipe. It is a link to my past, a celebration of my family's history, and a way to connect with the generations that have come before me. And for that, I am eternally grateful.