Dear friend Lillian Przedecki introduced us to this dish. Channeling her lovely Abuelita. Sure to warm your strappy-sandal feet to the bone.
Read MoreChilaquiles Verdes Sunny Side UP
What does not chilaquiles makes us stronger! Make yourself a sunny side up egg and get your Sunday brunch on.
Read MoreHappy Easter Avgolemono
Caught in one spring storm too many? This soup will set you right as rain! Happy Easter everyone!
Read MoreDeviled Easter Eggs
Devil in the details. Devil that you know. Devil Devil Devil. After you have that Easter Egg Hunt, you can peel um, dress them up and eat those little devils.
Read MorePanna Cotta
Vanilla Ice Cream with Pedro Ximénez and Black Sea Salt
End of Winter Roots and Chicken Pot Pie
Vegetable selection at the farmer's market starting to resemble that of a communist blocked country. Fingers crossed asparagus and fiddle heads kick in soon.
Read MoreOrange Pistachio Cake with Saffron and Rose
Jumping off point for this cake came from dear friend and baking genius Max Lesser. Check out his handiwork at Morninggloryconfections.com
Read MoreMerguez with Caramelized Onions, Beans and Parsnip Chips
Some people carry a safety twenty. Others stock the freezer with sausages and soaked beans.
Read MoreBuckwheat Crêpe with Roast Butternut Squash, Gruyère and Bacon
Our final crepe from the series. Last but by no means least! A healthy dose of winter crepe.
Read MoreCrêpes Provençal with Poached Cherry Tomatoes
After a fair amount of experimentation we think this dish is best eaten with one's fingers - leak layer by leak layer - tomatoes plucked from their vine - and the last drops of heavenly olive oil sopped up with a crêpe/sponge.
Read MoreCrêpes Topped Sautéed Mushrooms, Greens and Poached Eggs
Sweet Crêpes with Dried Persimmon, Dulce de Leche, Hazelnuts and Cream
Buckwheat Crêpe with Smoked Trout, Sour Cream and Dill
Even in a world where so little makes sense - good food always does.
Buckwheat Crêpes with Smoked Trout, Sour Cream and Dill
Basic Buckwheat Crêpe
- 3 large eggs
- 3/4 cup milk
- 1 cup cup water
- 1/4 cup hard apple or pear cider
- 1/4 teaspoon salt
- 1 1/4 cup buckwheat flour
- 4 tablespoons melted butter or ghee, plus more for griddle
Combine eggs, milk, water and hard cider in the jar of a bar blender. Process until smooth. Add salt and flour and blend. Add butter and blend just until batter is smooth and the consistency of a nice pourable cream. Cover and refrigerate at least 2 hours or overnight. Let stand at least 30 minutes before using.
Heat griddle over a medium low flame. Brush with melted butter - just so shiny. There should not be a butter puddle. Same as pancakes - first crêpe is usually a dud - so be prepared. Pour a scant 1/4 of batter onto griddle. Lift griddle and gentle tip and turn so that batter spreads naturally into a nice even thin circle - you are looking for something with about 1/16 inch thickness.
There are various schools of thought when it comes to crêpes. Some believe that they should be flipped and others say no - JAMAIS JAMAIS JAMAIS! In the end it all depends on your mood and/or expertise.
- 1 recipe Basic Buckwheat Crêpes
- 1 pound smoked trout, skin and bones discarded
- 1 cup sour cream
- Small bunch fresh dill
- 1 red onion, thinly sliced
Prepare crêpes as above. While still warm fill with desired amount and combination of above ingredients.
A Hot Chocolate Valentine
Recipe inspired by dear friend Max Lesser who knows his way around spice and chocolate and all good things. Check out his handiwork at Morninggloryconfections.com. We highly recommend the Za'atar Spiced Nuts. HAPPY VALENTINE.
Read MoreRaspberry Jam Crêpes with Powdered Sugar
Simple. The new fancy.
Basic Crêpe
- 1 cup water
- 1 cup milk
- 4 large eggs
- Pinch salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted, plus more for griddle
- Lots of good jam
- Confectioner's sugar, for sprinkling
Combine water, milk, eggs, salt and vanilla in the jar of a bar blender. Process until smooth. Add flour and blend. Add butter and blend just until batter is smooth and the consistency of a nice pourable cream. Cover and refrigerate at least 2 hours or overnight. Let stand at least 30 minutes before using.
Heat griddle over a medium low flame. Brush with melted butter - just so shiny. There should not be a butter puddle. Same as pancakes - first crêpe is usually a dud - so be prepared. Pour a scant 1/4 of batter onto griddle. Lift griddle and gentle tip and turn so that batter spreads naturally into a nice even thin circle - you are looking for something with about 1/16 inch thickness.
There are various schools of thought when it comes to crêpes. Some believe that they should be flipped and others say no - JAMAIS JAMAIS JAMAIS! In the end it all depends on your mood and/or expertise. Serve spread with jam and sprinkled with sugar.
Buckwheat Black Forest Crepe Cake
Buckwheat Black Forest Crepe Cake
Chocolate, cream and cherries. What is not to love!
Basic Buckwheat Crepe
- 3 large eggs
- 3/4 cup milk
- 1 cup cup water
- 1/4 cup hard apple or pear cider
- 1/4 teaspoon salt
- 1 1/4 cup buckwheat flour
- 4 tablespoons melted butter or ghee, plus more for griddle
Combine eggs, milk, water and hard cider in the jar of a bar blender. Process until smooth. Add salt and flour and blend. Add butter and blend just until batter is smooth and the consistency of a nice pourable cream. Cover and refrigerate at least 2 hours or overnight. Let stand at least 30 minutes before using.
Heat griddle over a medium low flame. Brush with melted butter - just so shiny. There should not be a butter puddle. Same as pancakes - first crepe is usually a dud - so be prepared. Pour a scant 1/4 of batter onto griddle. Lift griddle and gentle tip and turn so that batter spreads naturally into a nice even thin circle - you are looking for something with about 1/16 inch thickness.
There are various schools of thought when it comes to crepes. Some believe that they should be flipped and others say no - JAMAIS JAMAIS JAMAIS! In the end it all depends on your mood and/or expertise.
Black Forest Crepe Cake
- 1 recipe Basic Buckwheat Crepe
- 1 pint heavy cream
- 1/4 cup confectioner’s sugar
- 1 tablespoon kirsch or pure vanilla extract
- 8 ounces bittersweet chocolate, finely chopped
- 16 ounces brandied or canned sour cherries, drained with a few tablespoons liquid reserved
Prepare crepes as above and let cool. Combine cream, sugar and kirsch or vanilla and whisk to form soft peeks. Starting with a crepe - create layers of crepe, cream, cherries and chocolate - stacking the layers one on top of the other to form a beautiful whimsical cake. Drizzle a bit of cherry juice here and there as you work. Serve immediately.
Mung Bean Salad with Butternut Squash and Grated Coconut
Starting the New Year off right. No punishing juice cleanse here. Just real food - prepared with a light hand and mind set on living well.
Read MoreSimple Oven Roasted Kalettes
Kaffir Lime and Kumquat Chicken
Kaffir Lime and Kumquat Chicken
Storm warnings abound. Time to get cooking! Stay home. Stay safe. Stay warm. And eat well.
- 4 kaffir limes, halved
- 6 kumquats, halved
- 2 cloves garlic smashed
- 1 piece lemon grass, finely chopped
- 1 chicken, about 3 1//2 pounds, cut into 8 pieces, rinsed and pat dry
- 1 tablespoon coriander seeds, toasted and ground
- Sea salt
- Ground black pepper
- 2 tablespoons olive oil
- 1 1/2 cups chicken stock, homemade if you can manage
- Fresh cilantro, for serving
- Rice noodles, for serving
Heat oven to 425. Strew a large cast iron skillet or smallish roasting pan with limes, kumquats, garlic and lemon grass. Season chicken with coriander, salt and pepper and arrange pieces, skin side up on top of fruit. Roast in hot oven until chicken is golden brown, crisp and cooked through, about 1 hour. Remove from oven. Transfer chicken to a serving platter and keep warm. Add chicken stock to pan and set over high heat. Let liquid bubble up - scraping up any cooked on bits in pan to create a rich flavorful juice. Pour juices over chicken and serve with fresh cilantro and rice noodles.