The third course with sin, completely inappropriate term for a food blog, is the monster sin: Gluttony
Alright, so you wonder why a blog about food would talk about not eating it. The question here is not about eating the food, but more about how much, or should I say the quantum? As kids, our upbringing was strictly monitored with glaring eyes if we had a habit of piling on plates and gorging on everything possibly edible. The thing about Indian Cultures (infact many cultures) teaches us to always take as much as you want and ensure that every morsel is polished off in a respectable manner. It would be imperative that not a single bit was wasted and if it did, well punishment was the least thing you would have to worry about apart from being subjected to ridicule and suitably reprimanded.
A typical gluttonous scene on a meal table; would be the excessive eagerness with which one orders, moves and eats the food on the meal table. Yes, hunger does play a crucial part in training your brain to haze and over-indulge, but there is always control. The amount of food your body can accept remains unchanged regardless of whether you would want to eat more or less. So then why subject your physical being to exceed the limits of intake? There is another time in the day when you shall be able to satiate your hunger.
Its not like you are going to lose your sense of taste or your stomach is going to stop groaning for the victuals it eagerly awaits for every mealtime, infact the distribution of food should be so well charted that not only will it be good for the body but also for the soul. Knowledgeable, sensible and proportioned eating is the key to good living.
The next forbidden fruit variety is the Fuji Apple. A perfectly shaped orb which is quintessentially sweeter than most varieties and a lot denser. The deep red colored skin is distinctively speckled with a light flush and the flesh plays the part to the hilt with a quick snap and denseness which makes it the perfect fruit to cook for a quick high temperature dish.
This particular dish is a Hors d'œuvre which uses the simplest form of food, the humble bread, as its base and transforms it into a dish sinfully put together to seduce you to indulge in, many times over.
Grilled Pizzetta stacked with Sweet Cinnamon Apple & Gorgonzola
A crisp buttered bread base stacked atop with spiced & sugared fruit and finished with a crumbly and distinctively salty gorgonzola. An overindulgence of sorts with intermingling flavors.
- 1 Fuji Apple (Quartered and Sliced)
- 2 tablsp Powdered Sugar
- 1 tablsp Powdered Cinnamon
- 1 tsp Ground Pepper
- A pinch of all spice
- Pizza Dough or Ready Pizza Base
- Gorgonzola Cheese (crumbled)
Roll out fresh pizza dough and cut into neat small double bite sized squares, butter well on the top side and pop in the oven at 250C for 6 minutes till slightly done and keep aside. If using ready pizza base, cut out mini squares with a knife, brush with a little butter and keep aside.
Mix the sugar, cinnamon, pepper and all spice in a shallow dish, dip each quartered apple slice on both sides and stack one on top of another on each Pizzetta (about 4-5 slices on each pizzetta). Crumble some gorgonzola on each Pizzetta and pop under the grill for 4 minutes or till the fruit juice starts oozing.
Serve hot as a tantalizing starter.
The Author is a writer, blogger & gourmet consultant based in India, Mumbai. He blogs at www.nonchalantgourmand.com and is inspired by life in general to create and write about his dishes.