I haven't done a dessert in a while and so here we are. A cook's dessert that is easy to make, better when you let it set and fairly inexpensive.
Panna Cotta is a straight forward dessert that takes no time to make. The only catch is that you have to let it set in the fridge for a few hours before you serve. If you have the time to make it in advance for your party, it is well worth the patience.
Panna Cotta is strictly cream, milk, sugar and gelatin to let it set. An easy foundation that is highly adaptable.
Gelatin is available at all major grocers and is very inexpensive. If you are not aware, gelatin is a meat by-product that comes from the bone marrow. It can be purchased as a powder or as a clear, brittle sheet. It is usually found in, obviously, JELL-O, marshmallows, candies such as gummy bears and low-fat yogurt. When making a homemade chicken stock, if reduced too much, the stock becomes thick from the gelatin in the bone marrow. In fact, Demi Glace is a classic sauce, that essentially is a reduction of either beef or veal stock, that is so naturally thick from gelatin, that it is barely pourable. Very flavourful and usually very expensive.
Mulled cider has become a bit of a staple for me. Prior to working for a retailer that sampled Mulling Spices, I was not too familiar with the idea of spicing up cider or wine. And yet, I now appreciate the blend of spices for what they offer: a rich combination of flavours and an intoxicating aroma that spreads through the house. Mulling spices is basically a blend of whole cloves, cinammon sticks and allspice. However, that is strictly a base that you can expand from.
This recipe I recently taught in a cooking class and I was very happy with the final product. It had a nice appearance, vibrant flavours and a creamy texture that all came together.
Mulled Spice Panna Cotta
8 g Gelatin, powder (1 packet)
150 ml 2% Milk
350 ml 35% Cream
Mulling Spices (2 cinammon sticks, 4 whole cloves, pinch of ground allspice, zest of an orange)
Splash of Vanilla Extract
100 g Sugar
Drizzle of Maple Syrup
Berries and Mint for Garnish
In a stainless steel bowl, pour milk and sprinkle gelatin on top. Mix with a fork.
In a sauce pan, heat cream with spices and sugar. Bring to a scald and let her simmer for a minute. Strain spices. Add cream to milk. Add vanilla and stir. Pour cream into 4 ramekins (buttered is optional) and let set for at least 4 hrs.
Garnish with berries and mint.
Serves 4.
A Humble Chef's tip: it is easier to remove spices if you have a large infuser.
Variation: to keep it festive, try a Cranberry Orange Panna Cotta by subbing the milk with cranberry and orange juice.
Friday, 11 December 2009
Thursday, 10 December 2009
Do Yourself a Party Favour Endive Right In
I often get asked what would be an easy yet elegant hors d'oeurve they can serve at New Years. I try to keep the work at a minimum when it comes to little bit sized app's. Because the work itself will be painstaking no matter what recipe you do: you will end up making all of your app's one by one. It's usually not as much fun when you have to make 2.5 pieces of everything you make.
It is common for catering companies to make 2.5 app's of each type per person. For example, you have 20 people. And you intend to make 4 types of hors d'oeuvre, then 2.5 times 4 making 10 multiplied by how many people there are; in this case 20. 200 pieces in total. Seems like a lot but when you figure that each one is intended only to be a bite size portion, it really isn't.
Doing little party snacks often don't get the appreciation they deserve. A ton of work usually go into it and most people consider them as a filler before dinner. Shame really. But that's the way things go. And so, in the industry, many establishments will outsource their hors d'oeurve from another business who would specialize in the production of this type of dish.
Endives are wonderful little vegetables. They have a unique flavour to them, can be easily used for garnishes and are great additions for salads. They are also great for hors d'oeurve as well. Unlike crostinis or crackers, there is no work involved in prepping them. Simply break the leaves off the core and serve.
To avoid confusion, endives are cone shaped and have layers that easily break off. In Canada, we call them Belgian Endives. I've worked with several cooks who called it something different (chicory, which we in Canada know it as something else, and witloof) but we all eventually understood each other. I've even worked with someone from Sri Lanka who referred to frisee as an endive. Suffice to say, we were both confused at first.
I've never seen endives grown myself, but like the white asparagus, it is deprived of sunlight to reduce the chances of it opening or turning green. A good rule of thumb for me when purchasing endives are to pick out the whitest ones. If there is chlorophyll, chances are it will be slightly bitter. Not better.
Crab and Watermelon Salad on an Endive
1 Can of Cooked Crab, chopped
1/2 Small Watermelon, medium dice
1 Small Red Onion, finely diced
Splash of Lemon Juice
Small bunch of Basil, chiffonade
Drizzle of Olive Oil
3 Endives
Salt and Pepper to Taste
In a large bowl, combine crab, watermelon, red onion, lemon juice and basil.Mix well and season to taste. Lat marinate for 15 - 20 minutes and drain.
Preplatter endives on large plates. Spoon desired amounts on endive and serve quickly.
Makes about 20 hors d'oeurve.
Variation: no crab? Try lobster. No watermelon? Try mango. No Basil? Try a new store.
A Humble Chef's tip: you can buy crab frozen instead and thaw it and poach it and cool it and break it and clean it and chop it and season it and serve it. Or buy the can and open it.
It is common for catering companies to make 2.5 app's of each type per person. For example, you have 20 people. And you intend to make 4 types of hors d'oeuvre, then 2.5 times 4 making 10 multiplied by how many people there are; in this case 20. 200 pieces in total. Seems like a lot but when you figure that each one is intended only to be a bite size portion, it really isn't.
Doing little party snacks often don't get the appreciation they deserve. A ton of work usually go into it and most people consider them as a filler before dinner. Shame really. But that's the way things go. And so, in the industry, many establishments will outsource their hors d'oeurve from another business who would specialize in the production of this type of dish.
Endives are wonderful little vegetables. They have a unique flavour to them, can be easily used for garnishes and are great additions for salads. They are also great for hors d'oeurve as well. Unlike crostinis or crackers, there is no work involved in prepping them. Simply break the leaves off the core and serve.
To avoid confusion, endives are cone shaped and have layers that easily break off. In Canada, we call them Belgian Endives. I've worked with several cooks who called it something different (chicory, which we in Canada know it as something else, and witloof) but we all eventually understood each other. I've even worked with someone from Sri Lanka who referred to frisee as an endive. Suffice to say, we were both confused at first.
I've never seen endives grown myself, but like the white asparagus, it is deprived of sunlight to reduce the chances of it opening or turning green. A good rule of thumb for me when purchasing endives are to pick out the whitest ones. If there is chlorophyll, chances are it will be slightly bitter. Not better.
Crab and Watermelon Salad on an Endive
1 Can of Cooked Crab, chopped
1/2 Small Watermelon, medium dice
1 Small Red Onion, finely diced
Splash of Lemon Juice
Small bunch of Basil, chiffonade
Drizzle of Olive Oil
3 Endives
Salt and Pepper to Taste
In a large bowl, combine crab, watermelon, red onion, lemon juice and basil.Mix well and season to taste. Lat marinate for 15 - 20 minutes and drain.
Preplatter endives on large plates. Spoon desired amounts on endive and serve quickly.
Makes about 20 hors d'oeurve.
Variation: no crab? Try lobster. No watermelon? Try mango. No Basil? Try a new store.
A Humble Chef's tip: you can buy crab frozen instead and thaw it and poach it and cool it and break it and clean it and chop it and season it and serve it. Or buy the can and open it.
Sunday, 6 December 2009
Food Pearing
Today we have two recipes. I've decided to provide two side dishes that you may want to serve during the holidays. These recipes are extremely simple yet add a little elegance to the norm.
Apple sauce has always been a staple for large pork roasts. Personally, I am a fan of combining a little sweetness to a savoury roast. Though, there is no need to limit to pork. I'm sure many of you serve Cranberry Sauce with your turkey dinner. But, for a change I have a recipe that will certainly make your guests raise one eyebrow with the name, then both eyebrows with the taste.
As for the potatoes, during a busy time I like to keep things simple and still tasty. For large groups of people, I don't recommend a complex sides like Pomme Dauphine. But, you could go for my Mashed Potatoes and have it done in advance. However, roasting your potatoes is easy, tasty and a little more elegant than mashed. Well, at least, I think so.
Kiwi Pear Sauce
4 Kiwis, peeled and roughly chopped
8 Bosc Pears, peeled and roughly chopped
100 g Sugar
100 ml Water
Pinch of Cinammon
1/2 Stick of Butter
In a sauce pan, combine everything but the butter. Cover and bring to a boil. Reduce heat to a simmer and cover for 12 - 15 minutes.
Remove from heat.
In a frying pan, melt butter until golden and frothy. Here you want to caramelize the milk solids to make a Beurre Noisette. Fold into sauce and serve.
Serves 8 - 10.
Herb Crusted Potatoes
16 Mid-Sized Yukons, cut into 8's, in cold water
Small Bunch of Fresh Thyme, finely chopped
Small Bunch of Fresh Rosemary, finely chopped
Small Bunch of Fresh Parsley, finely chopped
1 Clove of Garlic, crushed
Pinch of Cayenne and Paprika
Drizzle of Peanut Oil
Salt and Pepper to Taste
Preheat oven to 400.
In a tall sauce pan, fill with water and table spoon of salt. Bring to slight boil. Blanch potatoes until three quarters cooked. Remove from water and let cool slightly.
In a large bowl, combine oil, salt and pepper, seasonings and herbs and mix. Add potatoes and toss. Lay out evenly on a baking sheet with parchement.
Cook in oven for 10 minutes.
Serve immediately.
Serves 16. Two if they're Irish.
A Humble Chef's tip: if you have a food mill, don't bother peeling and seeding the pears when cooking. Then run your mix and puree through the mill.
Variation: for the potatoes, go ahead and try some of your herbs leftover from the summer garden. Oregano, sage, savory. Whatever you have.
Apple sauce has always been a staple for large pork roasts. Personally, I am a fan of combining a little sweetness to a savoury roast. Though, there is no need to limit to pork. I'm sure many of you serve Cranberry Sauce with your turkey dinner. But, for a change I have a recipe that will certainly make your guests raise one eyebrow with the name, then both eyebrows with the taste.
As for the potatoes, during a busy time I like to keep things simple and still tasty. For large groups of people, I don't recommend a complex sides like Pomme Dauphine. But, you could go for my Mashed Potatoes and have it done in advance. However, roasting your potatoes is easy, tasty and a little more elegant than mashed. Well, at least, I think so.
Kiwi Pear Sauce
4 Kiwis, peeled and roughly chopped
8 Bosc Pears, peeled and roughly chopped
100 g Sugar
100 ml Water
Pinch of Cinammon
1/2 Stick of Butter
In a sauce pan, combine everything but the butter. Cover and bring to a boil. Reduce heat to a simmer and cover for 12 - 15 minutes.
Remove from heat.
In a frying pan, melt butter until golden and frothy. Here you want to caramelize the milk solids to make a Beurre Noisette. Fold into sauce and serve.
Serves 8 - 10.
Herb Crusted Potatoes
16 Mid-Sized Yukons, cut into 8's, in cold water
Small Bunch of Fresh Thyme, finely chopped
Small Bunch of Fresh Rosemary, finely chopped
Small Bunch of Fresh Parsley, finely chopped
1 Clove of Garlic, crushed
Pinch of Cayenne and Paprika
Drizzle of Peanut Oil
Salt and Pepper to Taste
Preheat oven to 400.
In a tall sauce pan, fill with water and table spoon of salt. Bring to slight boil. Blanch potatoes until three quarters cooked. Remove from water and let cool slightly.
In a large bowl, combine oil, salt and pepper, seasonings and herbs and mix. Add potatoes and toss. Lay out evenly on a baking sheet with parchement.
Cook in oven for 10 minutes.
Serve immediately.
Serves 16. Two if they're Irish.
A Humble Chef's tip: if you have a food mill, don't bother peeling and seeding the pears when cooking. Then run your mix and puree through the mill.
Variation: for the potatoes, go ahead and try some of your herbs leftover from the summer garden. Oregano, sage, savory. Whatever you have.
Wednesday, 11 November 2009
Time to Book Your Hollandaise
I believe classics exist in cooking for a reason. Like many works of art, when something strikes a chord with people, the chances of longevity are increased. There are films, operas and symphonies that have passed the test of time and still continue to please it's audience. Cuisine isn't much different. No doubt there are many recipes and dishes from 19th century France that were popular then, but over time fall into obscurity. Chaud-froid sauce is an example of a sauce that is rarely used these days. While others have actually increased in popularity.
Eggs Benedict isn't a classic french recipe (or maybe it is, the origin is in dispute). However, it uses a classic sauce in hollandaise. Which happens to be one of the five mother sauces.
I've recently taught this recipe in a few cooking schools and it seems that not many people make it. In fact, the people who had made hollandaise did not make it recently and had no intention of tackling it again. It appears the sauce may be used in restaurants but is taking a split from popularity at home.
It's not hard to understand why: it's very rich, high in fat, intimidating to make and, without a demonstration, can be incorrectly made. But don't let that stop you! Trust me. You can't make an omelet without breaking a few . . . well, eggs.
There is a drawback of the sauce and it is the shelf life. It should be kept at room temperature and not be either refridgerated or kept hot. Because of this, the sauce is kept right in the middle of the danger zone of bacteria growth. Unfortunately. You have about 2 hours to use it up and then it is discarded. So that means you have to eat it all up. If you want to gain weight, try dipping crispy bacon into it. Hangover cure.
This recipe is a variation on the Benedict with a very simple, yet common twist.
Eggs Florentine
6 English Muffins, halved
1 Bag of Baby Spinach
1 Glove of Garlic
12 Whole Eggs
6 Egg Yolks
Splash of White Vinegar
Splash of White Wine
Juice of 1 Lemon
1/2 lb. Butter, clarified
Pinch of Cayenne
Splash of Worcestershire Sauce
Salt and Pepper to Taste
Place sauce pan on medium heat and bring to a simmer. Add wine to egg yolks and whisk well. Whisk over water back and forth until eggs triple in volume, about 6 - 8 minutes. Remove from heat and slowly add butter while whisking. Add worcestershire sauce, lemon juice and pinch of salt. Hold at room temperature.
In a large frying pan, heat small amount of butter until hot. Add garlic and spinach and saute for 4 - 5 minutes. Remove from heat and let cool.
In sauce pan, add white vinegar and keep on simmer. Add eggs (6 at a time works for me) and poach to desired doneness. 3 - 4 minutes for soft yolks. Toast muffin and top with spinach, egg and coat with hollandaise.
Garnish with cayenne.
Serves 6.
Variation: hmmmm, let me see, there's Eggs Benjammin with smoked salmon, red onion and capers, there's Eggs Neptune with lobster, there's Eggs Commander with Andouille sausage, recently created an Eggs Pope Benedict that I believe uses pumpernickel and Bratwurst sausage. I'm certain many breakfast joints have their own interpretation that only reinforces the idea that you can do whatever you like to the dish.
A Humble Chef's tip: you can poach the eggs then shock them in ice water if you have many people to serve. What I do is lay out the muffins on a baking sheet, untoasted, topped with cooled spinach, ice cold poached eggs and hollandaise. Then place in oven for 8 minutes at 350. Very simple.
Eggs Benedict isn't a classic french recipe (or maybe it is, the origin is in dispute). However, it uses a classic sauce in hollandaise. Which happens to be one of the five mother sauces.
I've recently taught this recipe in a few cooking schools and it seems that not many people make it. In fact, the people who had made hollandaise did not make it recently and had no intention of tackling it again. It appears the sauce may be used in restaurants but is taking a split from popularity at home.
It's not hard to understand why: it's very rich, high in fat, intimidating to make and, without a demonstration, can be incorrectly made. But don't let that stop you! Trust me. You can't make an omelet without breaking a few . . . well, eggs.
There is a drawback of the sauce and it is the shelf life. It should be kept at room temperature and not be either refridgerated or kept hot. Because of this, the sauce is kept right in the middle of the danger zone of bacteria growth. Unfortunately. You have about 2 hours to use it up and then it is discarded. So that means you have to eat it all up. If you want to gain weight, try dipping crispy bacon into it. Hangover cure.
This recipe is a variation on the Benedict with a very simple, yet common twist.
Eggs Florentine
6 English Muffins, halved
1 Bag of Baby Spinach
1 Glove of Garlic
12 Whole Eggs
6 Egg Yolks
Splash of White Vinegar
Splash of White Wine
Juice of 1 Lemon
1/2 lb. Butter, clarified
Pinch of Cayenne
Splash of Worcestershire Sauce
Salt and Pepper to Taste
Place sauce pan on medium heat and bring to a simmer. Add wine to egg yolks and whisk well. Whisk over water back and forth until eggs triple in volume, about 6 - 8 minutes. Remove from heat and slowly add butter while whisking. Add worcestershire sauce, lemon juice and pinch of salt. Hold at room temperature.
In a large frying pan, heat small amount of butter until hot. Add garlic and spinach and saute for 4 - 5 minutes. Remove from heat and let cool.
In sauce pan, add white vinegar and keep on simmer. Add eggs (6 at a time works for me) and poach to desired doneness. 3 - 4 minutes for soft yolks. Toast muffin and top with spinach, egg and coat with hollandaise.
Garnish with cayenne.
Serves 6.
Variation: hmmmm, let me see, there's Eggs Benjammin with smoked salmon, red onion and capers, there's Eggs Neptune with lobster, there's Eggs Commander with Andouille sausage, recently created an Eggs Pope Benedict that I believe uses pumpernickel and Bratwurst sausage. I'm certain many breakfast joints have their own interpretation that only reinforces the idea that you can do whatever you like to the dish.
A Humble Chef's tip: you can poach the eggs then shock them in ice water if you have many people to serve. What I do is lay out the muffins on a baking sheet, untoasted, topped with cooled spinach, ice cold poached eggs and hollandaise. Then place in oven for 8 minutes at 350. Very simple.
Monday, 26 October 2009
Good Bye, Rueben Tuesday
Long before I decided to study Culinary arts, I attended the Ontario College of Art and Design. At the time, I had a mild interest in cooking but certainly had no designs on becoming a chef.
In the Grange food court across the street on McCaul, there is a little sandwich shop. The name escapes me (I want to say Gypsy Eatery, but that doesn't seem right) at the moment but no matter. It was there that my film partner and I had Rueben Sandwiches with roasted potatoes. I had never had one before and I loved it. I remember asking where the sandwich comes from and he said it was eastern European. Well, he was wrong but it still tasted great. So simple and yet so flavourful.
There is some debate to the origins of the sandwich. The only definitive fact of origin is somewhere in the USA. It was probably New York. It seems like a New York kind of thing, doesn't it? Others argue Nebraska but for some reason, that doesn't add any appeal to me. As a special on a board, Nebraska-style Rueben Sandwiches simply does not have the same flair as New York-style. But, that's just me.
The sandwich uses corned beef which is usually a brisket cured in a brine. It is usually fairly inexpensive and it keeps for a little longer in your fridge than other meats. However, I must warn anybody about using Spam. Not my personal favourite. Spam is ground beef with gelatin in a can. Mmmm. More information on spam here. And it would certainly add a new, how should I put it, dimension to the sandwich.
Classic Rueben Sandwich
1 Loaf of Rye, sliced (dark or light)
100 ml Thousand Island Dressing
12 Slices of Emmenthal
1 kg Corned Beef, sliced
150 ml Sauerkraut
Half Stick of Butter, room temperateure
On a large griddle, heat beef and sauerkraut.
Butter rye bread and place bread on griddle butter side down. Spread desired amount of dressing on one side of sandwich and top with hot beef and sauerkraut. Top with cheese and remove from heat.
Makes approximately 7 or 8 sandwiches.
A Humble Chef's tip: melt the cheese on the griddle then place on sandwich for faster melting times.
Variation: try the Rachel Sandwich by using Pastrami instead of corned beef. The Rachel also uses Coleslaw instead of Sauerkraut. But, I'm not a fan of it.
In the Grange food court across the street on McCaul, there is a little sandwich shop. The name escapes me (I want to say Gypsy Eatery, but that doesn't seem right) at the moment but no matter. It was there that my film partner and I had Rueben Sandwiches with roasted potatoes. I had never had one before and I loved it. I remember asking where the sandwich comes from and he said it was eastern European. Well, he was wrong but it still tasted great. So simple and yet so flavourful.
There is some debate to the origins of the sandwich. The only definitive fact of origin is somewhere in the USA. It was probably New York. It seems like a New York kind of thing, doesn't it? Others argue Nebraska but for some reason, that doesn't add any appeal to me. As a special on a board, Nebraska-style Rueben Sandwiches simply does not have the same flair as New York-style. But, that's just me.
The sandwich uses corned beef which is usually a brisket cured in a brine. It is usually fairly inexpensive and it keeps for a little longer in your fridge than other meats. However, I must warn anybody about using Spam. Not my personal favourite. Spam is ground beef with gelatin in a can. Mmmm. More information on spam here. And it would certainly add a new, how should I put it, dimension to the sandwich.
Classic Rueben Sandwich
1 Loaf of Rye, sliced (dark or light)
100 ml Thousand Island Dressing
12 Slices of Emmenthal
1 kg Corned Beef, sliced
150 ml Sauerkraut
Half Stick of Butter, room temperateure
On a large griddle, heat beef and sauerkraut.
Butter rye bread and place bread on griddle butter side down. Spread desired amount of dressing on one side of sandwich and top with hot beef and sauerkraut. Top with cheese and remove from heat.
Makes approximately 7 or 8 sandwiches.
A Humble Chef's tip: melt the cheese on the griddle then place on sandwich for faster melting times.
Variation: try the Rachel Sandwich by using Pastrami instead of corned beef. The Rachel also uses Coleslaw instead of Sauerkraut. But, I'm not a fan of it.
Friday, 25 September 2009
A Post Title That Is A Little Thin on Humour
A few years ago, we had a teenage girl from Belgium live with us who watched our kids over two summers. Two things she insisted in taking back to Belgium was licorice and pancake mix. Apparently, neither was available back home. Strange really. Since the crepe is such a staple in France and Belgium. All you need to add is a leavening agent coupled with a nice package with a fictional character.
Strangely, crepes seems to be considered somewhat exotic. Truth is, it is very easy and very fast to make crepes. Eggs, milk, flour. What can be simpler? Since it is so simple and inexpensive, no wonder that every other European (and Latin American, for that matter) have their own name and style of this paper cake. Most famous is the Russian Blini which slightly different because it often has yeast added. My favourite is Pankakka (I think the spelling is correct) from Sweden. Only because it makes me chuckle and was always tempted to purchase these kakkas from the store in IKEA.
Crepes are very adaptable. They can sweet or savoury. Large or small. Hot or cold. Soft or crispy. Yummy or yucky. I personally prefer yummy but to each their own. Truth is, I like all types of food except one; yucky food. I'm typically picky with yucky.You will need a non-stick pan for this. You can purchase specific pans (blue steel) for crepes, but I usually use an 8 inch omelet pan and that usually does the trick.
Savoury Crepes with Bruschetta and Feta Cheese
250 ml Milk
1 Egg, beaten
200 g A.P. Flour
1 Garlic Clove, crushed
1 Small Red Onion, finely diced
Drizzle of Clarified Butter
4 Plum Tomatoes, innards removed, diced
3 Large Basil Leaves, chiffonade
200 g Feta Cheese, grated or crumbled
Splash of Balsamic Vinegar
Salt and Pepper to Taste
Whisk together flour, salt, pepper and half of basil. Create a crevice in flour and add milk, eggs and butter. Slowly whisk in until smooth.
In a separate bowl, combine tomatoes, onion, vinegar, basil and feta.
In a medium non-stick pan, melt small amount of butter. Using a ladle, pour desired amount of batter and move pan around to make the crepe flat. Cook for about 1 minute and flip. Continue cooking for about another 30 seconds. Flip pan over table and lay out crepe.
Lay out about a tablespoon worth of bruschetta mix and roll.
Makes about 6 - 8 crepes.
A Humble Chef's tip: have an omelet pan that you use only for crepes and omelets. Be careful not to scratch your pan by using metal utensils. Use either wood or heat -resistant silicone.
Variation: not a fan of feta, try some decadent Gorgonzola. Also, try serving this with a nice Arugula Salad. Nice combination.
Strangely, crepes seems to be considered somewhat exotic. Truth is, it is very easy and very fast to make crepes. Eggs, milk, flour. What can be simpler? Since it is so simple and inexpensive, no wonder that every other European (and Latin American, for that matter) have their own name and style of this paper cake. Most famous is the Russian Blini which slightly different because it often has yeast added. My favourite is Pankakka (I think the spelling is correct) from Sweden. Only because it makes me chuckle and was always tempted to purchase these kakkas from the store in IKEA.
Crepes are very adaptable. They can sweet or savoury. Large or small. Hot or cold. Soft or crispy. Yummy or yucky. I personally prefer yummy but to each their own. Truth is, I like all types of food except one; yucky food. I'm typically picky with yucky.You will need a non-stick pan for this. You can purchase specific pans (blue steel) for crepes, but I usually use an 8 inch omelet pan and that usually does the trick.
Savoury Crepes with Bruschetta and Feta Cheese
250 ml Milk
1 Egg, beaten
200 g A.P. Flour
1 Garlic Clove, crushed
1 Small Red Onion, finely diced
Drizzle of Clarified Butter
4 Plum Tomatoes, innards removed, diced
3 Large Basil Leaves, chiffonade
200 g Feta Cheese, grated or crumbled
Splash of Balsamic Vinegar
Salt and Pepper to Taste
Whisk together flour, salt, pepper and half of basil. Create a crevice in flour and add milk, eggs and butter. Slowly whisk in until smooth.
In a separate bowl, combine tomatoes, onion, vinegar, basil and feta.
In a medium non-stick pan, melt small amount of butter. Using a ladle, pour desired amount of batter and move pan around to make the crepe flat. Cook for about 1 minute and flip. Continue cooking for about another 30 seconds. Flip pan over table and lay out crepe.
Lay out about a tablespoon worth of bruschetta mix and roll.
Makes about 6 - 8 crepes.
A Humble Chef's tip: have an omelet pan that you use only for crepes and omelets. Be careful not to scratch your pan by using metal utensils. Use either wood or heat -resistant silicone.
Variation: not a fan of feta, try some decadent Gorgonzola. Also, try serving this with a nice Arugula Salad. Nice combination.
Tuesday, 25 August 2009
Binary Chocolate Operation
Well, I won't lie to you: when I was in grade school, we had a Home Economics class as well as shop, music and et al. In Home Ec., we did some sewing and stitching (both of which I was absolutely terrible at) and we also had a dab at baking. Though I didn't really notice it at the time, my baking was really quite good. Somehow, even at a tender age, I had a knack for making little treats like cookies and biscuits and the teacher would even point it out to me. If my mother and I were fortunate to land a spot on Fergie Oliver's Just Like Mom, my mother would have no trouble eating whatever I would have made. I suppose it came naturally to me the same way a naturally gifted child doctor can convince another kid to play doctor with them. Although, I didn't really develop an interest in any form of cooking or baking until much later. Well, I have officially lost credibilty in being humble . . . .
Before I get into the recipe, a quick story: early in my relationship with my girlfriend (now my wife), I stayed an afternoon at her house while she went to work. While she was there I thought I could do some baking to pass the time and to impress the family. I made a batch of chocolate chip cookies using the recipe from the package. They turned out all right but the family seemed to be impressed by how quickly I made them and how well they turned out. The recipe was so easy but that didn't seem to matter. Point is, if you need to kiss up to somebody, bake them cookies and you'll win them over.
I have seen huge cookbooks dedicated to cookies. The possibilities are endless. If you have a base to go with, then go for it. Add whatever you want. I just made these with my kids from a kids cookbook but made a change or two to make it our own and to avoid plagiarism.
Double Chocolate Cookied Biscuits
8 Chocolate Cubes, about 225 g
200 ml Unsalted Butter
Two Heaping Spoonfuls of Smooth Peanut Butter
20 g Salt, about a 1/4 teaspoon
20 g Baking Powder, 1/4 tsp.
250 Sugar, about 1 Cup
125 g Flour, about 1/3 Cup
2 Eggs
125 g Chocolate Chips
In a double boiler, melt chocolate and butter. Remove and add peanut butter and stir until blended.
Preheat oven to 325.
In a bowl, combine flour, salt and baking powder. In a separate bowl, combine eggs and sugar and mix. Add chocolate and mix. Add flour in three stages and fold until well blended.
Let stand (or if you feel like sitting) for 30 minutes. Then spoon small amounts on baking sheet and bake for 13 - 15 minutes.
Cool on racks.
Makes 30 small cookies or 20 medium cookies or 10 large cookies or 1 massive cookie, your choice
A Humble Chef's tip: try not to taste this one as you go, it's very addictive.
Variation: I actually haven't tried this yet, but next time I do I'm adding some chili powder. That's the fad these days, Spicy Chocolate.
Before I get into the recipe, a quick story: early in my relationship with my girlfriend (now my wife), I stayed an afternoon at her house while she went to work. While she was there I thought I could do some baking to pass the time and to impress the family. I made a batch of chocolate chip cookies using the recipe from the package. They turned out all right but the family seemed to be impressed by how quickly I made them and how well they turned out. The recipe was so easy but that didn't seem to matter. Point is, if you need to kiss up to somebody, bake them cookies and you'll win them over.
I have seen huge cookbooks dedicated to cookies. The possibilities are endless. If you have a base to go with, then go for it. Add whatever you want. I just made these with my kids from a kids cookbook but made a change or two to make it our own and to avoid plagiarism.
Double Chocolate Cookied Biscuits
8 Chocolate Cubes, about 225 g
200 ml Unsalted Butter
Two Heaping Spoonfuls of Smooth Peanut Butter
20 g Salt, about a 1/4 teaspoon
20 g Baking Powder, 1/4 tsp.
250 Sugar, about 1 Cup
125 g Flour, about 1/3 Cup
2 Eggs
125 g Chocolate Chips
In a double boiler, melt chocolate and butter. Remove and add peanut butter and stir until blended.
Preheat oven to 325.
In a bowl, combine flour, salt and baking powder. In a separate bowl, combine eggs and sugar and mix. Add chocolate and mix. Add flour in three stages and fold until well blended.
Let stand (or if you feel like sitting) for 30 minutes. Then spoon small amounts on baking sheet and bake for 13 - 15 minutes.
Cool on racks.
Makes 30 small cookies or 20 medium cookies or 10 large cookies or 1 massive cookie, your choice
A Humble Chef's tip: try not to taste this one as you go, it's very addictive.
Variation: I actually haven't tried this yet, but next time I do I'm adding some chili powder. That's the fad these days, Spicy Chocolate.
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