Tag Archives: cheese

Crepes Two Ways, Recipes

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Oh mon dieu.

I decided to make crepe batter a couple of weekends ago and things got a little away from me. A batch of crepe batter apparently makes about 122 crepes so found myself trying a few new recipes as well as just “snacking” on a little crepe with lemon and sugar here and there. Thank goodness there was no nutella in the house or I would have really been in trouble.

For the batter, I used Ms Stewart’s Basic Crepe Recipe. Don’t forget to refrigerate, the batter can last up to two days (I pushed it to three).

For the first meal, breakfast, I made a galette complète, sans recipe. Although I decided not to use a recipe for this, I’d suggest you do as I made a couple mistakes (here’s a good looking one for you).crepe 1

So what I did was make the crepes as the above recipe directs. I then laid them on a cookie sheet, filled the insides with ham, gruyere, and a raw egg, leaving room to fold over the sides about an inch. I then salted and peppered that shit. Using the egg as a glue, I folded over the sides an inch and carefully attempted to pop them into an oven at about 350 degrees. Can you imagine what might have happened? Well, the cookie sheet was a bit warped and had no frigging lip on them so my eggs were making a run for it and I was twisting and turning the sheet as if I was juggling trying to keep the eggs and galettes on it. Ultimately I lost the battle they ran onto the floor in a goopy mess so I had to start over, using a sheet with a lip. In the moment it was a disaster but in retrospect I wish it had been recorded as it was hilarious. Here is the finished product. The eggs ended up being overcooked so I’ll use the stove top method next time but overall – delicious. Pretty too, right?

And now… what to do with leftover crepe batter….? THIS.

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I came across this recipe and had no idea how amazeballz it would be. I’ve thrown this into the regular rotation so you betcha you’ll be seeing more of this one. The crepe was salty and creamy and the honey sauce’s sweetness was a perfect compliment to it. I could eat it by the spoonful.

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce
From Half Baked Harvest

Filling:
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/4 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon crushed red pepper (optional)
    • 1 (8-12 ounces) bag fresh spinach
    • 1 (12 ounces) jar marinated artichoke hearts, drained and chopped
    • 1/4 cup parmesan cheese, freshly grated
    • 1 (8 ounce) brie wheel, sliced into slices
Sweet Honey Sauce
  • 1/4 cup olive oil
  • 3 tablespoons honey
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat a large skillet oven medium heat and add in 1 tablespoon of olive oil and garlic. Add the salt, pepper and crushed red pepper if using, cook for 2 minutes. Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted. Reduce heat to low and stir in the parmesan cheese, then turn off heat. Remove from the skillet.
  2. Whisk together the olive oil and honey. Place in a small sauce pot and warm through. Keep warm until ready to use. You can also do this in the mircowave.
  3. Wipe the skillet clean and heat over medium-low heat. Working with one crepe at time lay it flat in the skillet. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Layer on the spinach and artichoke filling and then top with a few more slices of brie. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the brie is all melty and gooey. Repeat with remaing crepes until the brie and filling are gone. I was able to make six crepes. Remove the honey sauce from the heat and stir in the chopped parsley. Drizzle the crepe with the warm honey sauce and dig in!
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Parmesan Rosemary Gougères, Recipe

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Last weekend I hosted a little dinner party. I had planned a Japanese inspired menu with homemade gyoza as an appetizer, sushi as the main course, and matcha cheesecake for dessert. Perfect, right? Well, until I went to my local Japanese grocer and found that they were out of sushi grade fish. I called around to few other fish places but had no luck. I quickly flipped the menu upside down and decided to make Fish Mollee with rice and naan for our entree and plan around that. As much as I wanted to make all components Indian inspired (can you tell I like themes?)I just didn’t have the time so went with Mixed Baby Greens Salad with Cranberries and Apples and a Maple Dressing as a starter and Molten Chocolate Cake for dessert.

I had cheese, grapes and crackers out to snack on but wanted a little something extra for my lovely dinner guests so whipped up some of these Parmesan Rosemary Gougères which are so good and yet quick and easy to make. I made them earlier in the day and then just heated them up as Judd, Jackie, and Libby arrived.

The gougères came out lovely – cooked all the way through but with the center still soft and doughy. This is a super easy recipe sure to please all your guests (or to serve as a late late snack for one – either way works!). I can also confirm that leftovers are great in the morning!

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Parmesan Rosemary Gougères

1/4 cup water
1/4 cup skim milk
1/4 cup unsalted butter, cut into tablespoons
Large pinch of kosher salt
1/2 cup all-purpose flour
2 large eggs
1/2 cup Parmesan cheese, plus more for sprinkling
1/2 tsp. rosemary, plus more for sprinkling
Freshly ground pepper

Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.

In a small saucepan, bring the water, milk, butter, and salt to a boil. Add the flour, stir until the dough pulls away from the sides of the pan and dries out a bit. Roughly two minutes.

Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the Parmesan cheese, rosemary and pepper.

Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.

Sprinkle with cheese and additional rosemary. Bake for 20-25 minutes, until puffed and golden brown. Serve warm or room temperature.

The gougères can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until piping hot and crisped.

Paneer Methi Makhani (with homemade Paneer), Recipe Links

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Ever since I first heard that making Paneer is something a home cook can do I have been itching to do it. I mean, making cheese?! How cool! Coincidentally, my first attempt was the same day I went to a cheese and wine pairing course at Formaggio Kitchen so I got to learn a lot about enzymes, curds, whey, etc. That stuff is all dead sexy to me.

I used this Paneer recipe, from US Masala’s site, which has step by step photos as well as very detailed instructions. You couldn’t mess it up if you tried. The process was really fun and the final product delicious. It’s amazing how much milk you need to make a small amount of Paneer (good recipe to keep in mind if you have milk you need to use up!)

Once the Paneer was made I had to find a way to eat it other than devouring the little cubes straight up. I decided on Paneer Methi Makhani, from the same site. I surprisingly had most of the ingredients on hand except for the Asafoetida but with just a pinch of that called for I decided to omit it. This was an easy, delicious dish that put my homemade Paneer to great use. I can’t wait to try some other Paneer recipes, especially Saag Paneer. Nom nom.

I had enough leftovers for a few days and then with my last day’s worth I did a lunch swap with a coworker and scored some sushi out of the deal. I think it was a win-win situation.

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Parsnip, Sage, and Mascarpone Risotto, Recipe

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I play this little game with myself where I see how many recipes I can make out of leftover ingredients. Sometimes this can cause a chain of half a dozen recipes as I keep having to buy more ingredients and then need to finish that, etc. This time I had mascarpone left over from the Spinach Ravioli I made with my dad a couple of weeks ago. I had bookmarked dozens of recipes, savory and sweet, and finally decided on this Parsnip, Sage, and Mascarpone Risotto. I didn’t use all the mascarpone (damnit!) so I’ll have to go through those bookmarked recipes again.

I omitted the wine from the original recipe as I indulged a bit to much the night before and the smell was making my stomach churn. I also greatly reduced the Parmesan cheese as I decided to log this into My Fitness Pal and was getting a little nervous between the butter, cheeses, etc. You’ll be happy to hear that one serving is around 300 calories – surprisingly reasonable for such a filling dish. I also had to convert the measurements from metric to US standard (why didn’t we just adopt the metric system while we had the chance?) so some of the measurements may seem like odd amounts. It works though, trust me.

I thought this was a great recipe and will definitely make it again. Even with my healthier adjustments it still came out rich and creamy. I’m looking forward to leftover lunches!

Now I have parsnips and sage left over… Game on!

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Parsnip, Sage & Mascarpone Risotto
Adapted from Le Delicieux
Serves 4

Ingredients:
4 & 1/4 cups of vegetable stock
2 & 1/2 of butter
1 medium onion, finely chopped
3 medium parsnips, peeled and coarsely grated
6 sage leaves, finely shredded
1 & 1/4 cup of arborio rice
2 tablespoons of mascarpone
2 tablespoons of parmesan cheese, grated
5 cups of baby spinach

Method:
Start by placing the vegetable stock in a saucepan. Bring to a simmer and then reduce heat to low to keep warm.

In a large pot, melt the butter over a medium heat and add the onion, parsnips and sage and cook for 5 minutes, until the onion is softened but not colored.

Add the rice and stir well to coat before cooking for a few minutes until they begin to turn translucent.

Use a ladle to add a spoonful of stock to the risotto and stir until the stock almost disappears before adding the next ladle of stock. Continue until all of the stock is used, or the rice is plump but retains a bit of bite.

Remove the risotto from the heat and add the grated parmesan, baby spinach and mascarpone and stir to combine. Cover with a lid and set aside for 5 minutes. Serve and enjoy!