Thursday, December 27, 2012
2 cups flour
1 cup beef broth (from 32 oz carton) remaining broth will be used in sauce
1 cup water
3 eggs, beaten
1/2 tsp salt
1. Whisk all ingredients in large mixing bowl
2. Heat small round non stick pan on low/med heat, sprayed with cooking spray between each crepe
3. Ladle enough batter to bottom of pan, tilting pan so batter thinly covers bottom of pan
4. Crepe is finished when it can easily be removed from pan. To remove gently flip pan over a piece of wax paper so crepe releases from pan. Seperate each crepe between a clean piece of wax paper.
5. Cover and put aside
Makes approximately 10 crepes
Goat Cheese Filling:
1/2 cup goat cheese
1/2 cup ricotta cheese
1 Tbs fresh chopped parsely
salt and pepper, to taste
Instructions for Goat Cheese mixture:
1. Mix all ingredients in bowl, refrigerate until ready to use.
olive oil for sauteing
2 Tbs butter
4 cloves garlic, chopped
1/2 onion, chopped
3/4 cups raisins or chopped dates
1/4 cup fresh parsley, chopped
1 tsp fresh rosemary
beef broth, remaining from the 32 oz carton
1/4 cup white cooking wine
2 Tbs flour
8 ozs mushrooms, sliced
1. Add oil and butter to large saute pan, heat on med
2. Add garlic and onion, saute until soft
3. Add raisins, parsely and rosemary, saute for additional few mins
4. Add contents of saute pan to small food processor or blender and puree. Add broth to loosen, if needed.
5. Add wine to saute pan to deglaze, stir.
6. Add puree back to saute pan, stir to incorporate
7. Whisk in flour
8. Add mushroom, stir
9. Reduce heat to low and simmer while assembling crepes.
To assemble Crepe Ravioli: Approximately 10 crepes
1. With a knife, divide filling in half in bowl. Each half of filling will make 5 crepes, total of 10
2. Fill center of each crepe with approx. 1 Tbs of filling.
3. Fold one side of crepe over filling, fold opposite side over filling. Now fold over both ends to center creating a little pillow.
4. Place folded side down into large, greased baking dish.
5. Pour sauce over top of crepe ravioli, moving each ravioli gently so sauce gets underneath each ravioli
6. Bake in preheated 350 degree oven for approx. 30 mins.
Tuesday, December 25, 2012
1 stick butter
2 cups brown sugar
1 cup bbq sauce, ( I use Outta the Park, original)
1/2 cup corn syrup (optional, honey)
1/2 tsp ground ginger
1/2 tsp fresh jalepino, chopped
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
2 cups almonds
5 quarts popped popcorn
1. Preheat oven to 250 degrees F (95 degrees C).
2. Place popcorn and almonds in a very large bowl.
3. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, bbq sauce, corn syrup, ginger, jalepino and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.
4. Remove from heat and stir in soda and vanilla.
5. Pour in a thin stream over popcorn, stirring to coat.
6. Place in two large cookie sheets and bake in preheated oven, stirring every 15 minutes, for 1 hour.
7. Remove from oven and let cool completely on cool surface, before breaking into pieces.
Note: I use very large commercial cookie sheets. Make sure to spread popcorn out very thin. This way popcorn evenly bakes for sugar to caramelize.
Note: Optional: Add 1/2 tsp of Lemon Grass for different twist in flavor also.
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Thursday, December 13, 2012
2 Tbs olive oil
2 Tbs butter, optional
3 cloves garlic, chopped
1 cup leeks, chopped
1 cup celery, chopped
2 cups avocado, diced (1/2 cup reserved for Pico de Gallo)
2 cups white bean, cooked (1/2 cup reserved for Pico de Gallo)
1/2 cup fresh cilantro (reserve 1/4 cup for Pico de Gallo)
3 limes, juiced and zest
32 ozs chicken broth (or vegetable broth) (reserve 1/2 for pureeing)
1 large ripe tomato, seeded and diced
2 Tbs red onion, diced
salt and pepper, to taste
1. In large saute pan heat oil and butter on med. heat.
2. Add garlic, leeks and celery, cook until soft.
3. Add avocado, white beans, cilantro, lime juice (from 2 limes) and broth. Heat slightly
4. Add contents of saute pan to blender or food processor. Blend till smooth. Add remaining broth as needed.
5. Return to saute pan, simmer on low. Season with salt and pepper, to taste.
6. Serve in soup bowl, add 1-2 spoonfuls of Pico de Gallo to center and garnish with lime zest.
White Bean Pico de Gallo:
To bowl add remaining avocado, beans, cilantro, juice from 1 lime, tomato, red onion, salt and pepper.