Sunday January 31, 2010
When Matt Finnerty, my step son, found jars of Nutella in the pantry he immediately asked me if I knew how to make crepes. And I answered with a sly smile, "But of course!!"
"Well, okay," he said, "so let's make them." Such exuberance cannot be resisted. And I love the fact that a 14-year old has developed a taste for crepes with Nutella spread on them. He had them when he was in France with his Mom and 2 sisters and hadn't seen Nutella since then. Just the very sight of Nutella brought his memories of a big fat french guy making large fluffy crepes with Nutella. He said they were, "the best!!" Matt wanted to get right down to making them ASAP. What I had to explain is that crepe batter must be made ahead - it needs to sit for a few hours so the flavors meld and the flour hydrates.
We made the batter on Saturday afternoon. We made the crepes on Sunday after a vigorous snow shoe outing - so we earned them!!
Crepe recipes are actually quite easy. Flour, water, melted butter, milk, sugar...
Here's the recipe:
1 cup flour
2 Tbsp sugar
1/4 cup skim milk
1/4 cup half and half
3 large eggs
2 Tbsp melted butter
lemon zest from one lemon
Blend all ingredients. Store covered overnight.
Using a well-seasoned crepe pan or non-stick 5-6" frying pan, heat on low-medium flame, brush pan with canola oil or melted butter. (I usually do a tester before I really get started to make sure pan it hot enough etc.) Then ladle the batter into the pan and swirl it so it spreads into the entire surface. Cook until the edges start browning and top seems dry. I use a fork but a spatula would do the trick as well to loosen the edges. Then flip the crepe and let it cook for a few seconds. (I find this is a feel sort-of-thing - you just can tell when it's ready!!)
Matt took each crepe as it came out of the pan and spread Nutella on it. He ate several on the spot and took the rest back with him to his Mother's house to delight in at a later time.
I don't know about you but there is NOTHING more satisfying than making food that makes people happy!! Thank you Matt!!
Sunday January 24, 2010
I realize that sometimes the obvious is not so obvious. And for me, it is very obvious to keep certain items on hand at all times in my kitchen so I can whip up breakfast, lunch or dinner. I also have a very organized mind when it comes to cooking and menu planning. While I do enjoy grocery shopping, I know it is chore for some. So I thought I'd share some of my thoughts on weekly menu planning and then provide a list of items to keep in your larder.
I generally do my shopping on Saturday morning. The first thing I do is look in my pantry, fridge, and spice cabinets for items that I am "out" of that I need to replenish. Then I think about meals for the next 6-7 days. What did we eat last week? Will I be traveling this week and need to make extra so there are plenty of leftovers for Jim? I like to eat a balance of meat, poultry, fish, pork and lamb with leafy greens and vegetables. I decide that we'll eat lamb, shrimp and chicken this week. Then I think about how I might want to prepare them. Right now it's winter and I love to make stews and braises. Lamb works up nicely in a stew. Shrimp would be perfect cooked in a risotto and chicken breasts can be done several ways but I know I don't need to decide. If you can tell, these three meats will probably provide six nights of dinner. My shopping list has the three meats, any vegetables that accompany the main meals - for the lamb stew - potatoes and green salad; for the risotto, broccoli or spinach; for the chicken, a green vegetable or two, some root vegetables etc. To then re-invent the left-overs, I would make polenta with the lamb stew night two; I might add some asparagus to the risotto for night two; and with the chicken, I might turn it into a stir-fry - onions, garlic, peppers, diced chicken and rice. My shopping list grows out of my menu. But I don't need to buy everything because I already have many of the building blocks.
Here's the list of must-haves for every organized cook:
Salt ( regular, kosher and sea salts)
Pepper (ground and pepper corns)
Cinnamon (ground and sticks)
Crushed Red Pepper
Coriander (ground and seeds)
Paprika (smoked, spicy, plain)
Vanilla (extract and beans)
Cloves (ground and whole)
Sugars ( granulated, light and dark brown)
Rice (white, brown, risotto)
Canned Beans (chick peas, cannellini, red kidney)
Lentils and Split Peas
Chicken Broth and Bullion Cubes
Vinegars ( red wine, cider, rice wine, tarragon, champagne)
Oils (olive, canola, sesame)
Shortening (I found some non-transfat organic)
Bittersweet Chocolate bars
Potatoes (russett and sweet)
Coffee (beans and instant)
Half and Half
Butter - sweet
Plain non-fat yogurt
Cheese - parm, romano, mozzarella, goat, cheddar, ricotta
Organic Frozen Spinach, Corn and Broccoli
Nuts (walnuts, almonds, pecans)
Monday January 04, 2010
I don't know about most of you but the holiday season seemed long, replete with parties galore and food a-plenty. This is not an overt complaint, just an observation. And for me, I am looking to eat on the lighter, healthier side as we march into the new year and decade.
So, what to eat? What not to eat? I remember this dialogue between my Mom and Nana when we were little, as they, too, were sick of cooking, eating all the impossible to resist goodies and undoubtedly feel as loagy as I do at the end of the season. I think this is where all the religious fasting rituals have evolved. I grew up a practicing Catholic so we were always giving something up for Lent, eating fish on Fridays, etc. I'll stop digressing and get to the point - I'm ready to dine on less fattening meals.
One of my goals for this blog in 2010 is to actually report the "meals" I make as frequently as I can, the inspiration and photos and recipes.
Our Monday night meal:
Broiled Salmon with lemon juice, olive oil, garlic and rosemary
Mixed Greens and cherry tomatoes tossed with olive oil, balsamic vinegar and some goat cheese.
I didn't use a recipe. I just concocted.
Saturday December 26, 2009
Well, I made it....the cooking and eating frenzy of the past 2-3 days is over for now. I reflect on all the food my Nana used to make from the scores of baked goods to the multiple course dinners. As you already know I am half Italian and those are the traditions that I carry forward. As a young girl, I remembered my grandfather bringing home the salt cod and soaking it for what seemed like days, resulting in bacala (baacaaala as they pronounced it). And let me tell you, it was gross. As an adult, I still can't seem to stomach it. So sadly, those memories will only reside with me...although, I think there is a salt cod story to be told. My Nana also made stuffed calamari in "gravy" (code for "tomato sauce" in Italian-American households) and served over spaghetti. Add fried scallops, flounder, shrimp cocktail and I am sure some other fishes. This was the Christmas Eve Feast of the Seven Fishes.
Now that I am the lucky hostess for my family and friends, I can only take the feast so far, as I think it's important to enjoy what you eat.
So I decided to make a lobster risotto and fried calamari with a caesar salad to celebrate Christmas Eve. We had 14 people in total - it was simply lovely!!
2-3 1.5 pound lobsters (have them steamed at the fish counter to save you a step)
7 cups chicken broth (heated)
1 stick butter
1 cup of shallots or onions
2 cups Arborio rice
1 cup white wine
1 cup parmesan cheese (grated)
2-3 tablespoons fresh lemon juice
1 Tablespoon freshly chopped thyme
1/4 teaspoon of fresh pepper
Remove meat from lobster, cut into bite-sized pieces.
Heat butter in a large saucepan over medium heat, add shallots and cook until tender. Stir in rice and stir until coated with oil about 2 minutes. Add the wine and stir until the wine is cooked off and absorbed. Add the broth one ladle at time, stirring constantly until the broth is absorbed. (My Mom's hint: It's time to add more broth when your spoon creates a track in the rice.) Continue adding broth until rice is fluffy, tender and creamy. Next add the parmesan, lemon juice, pepper and thyme. And finally, add the lobster until warm. Enjoy!! This will serve 6-8 people.
Click the photo to watch a very homemade video: