Monday, March 23, 2009

Sunday Morning Crepes!

There is nothing better than fresh crepes, or better yet, fresh crepes in the woods! We went camping a few weekends back and decided to bring breakfast for everyone. Yum, yum yum! Nicole was a bit guarded as she is English/Swiss and was sure you needed the big fancy crepe maker in order to make crepes taste remotely delicious. Add some Lemon/Sugar, or Nutella, and you've got a yummy breakfast! Okay, I don't have the recipe in front of me, so this is strictly by memory... I've made them three times, so I'm pretty confident.

1 1/4 milk
1 cup flour
2 eggs
1/4 teaspoon salt

Mix it, pour it in a hot skillet, turn so coats the bottom of the skillet. Fry for about 1 minute then, flip it and fry another 30 seconds. Use if spray if you don't have a coated pan. Don't use oil... :)

Sunday, March 1, 2009

The rest!! Issue 73 Feb. 2009

We've tried a lot of recipes from this issue, so I will clump it all together for this blog.

Olive Boule: This bread was fantastic, but it took me all day. I know that is the nature of bread, but this really did take longer than I remember bread to take. If you do this recipe, I recommend using a linen cloth as it states in the recipe. I didn't have one, so when it came time to bake it, it shrunk a little from the rising process... resulting in a dense bread. Overall, very good!

Soba Noodle Salad with shrimp & peanut sauce: Fantastic!!! We followed the recipe and didn't make any changes. The only thing I would say for this one, is it makes a great lunch or potluck item. It's a cold salad, so if you want a hot meal for dinner, I don't recommend this. But for other things... absolutely!

Pan-seared Five Spice Tilapia with hot orange-ginger sauce: Yikes! This was a flavor explosion. It's rare to find a recipe that you don't like in this magazines, and this one definitely sets the bar up high! This is another fish recipe, but the flavors are so different and intense, that when combined they make you sink in your chair!

Thai Green Curry Chicken: Okay, I wasn't impressed with this one. The green curry didn't have much of a Thai curry flavor to it. The recipe also states to fry the chicken, but we opted to bake ours to make it a bit healthier. It wasn't bad, I just don't know if I'd make it again.

Alright, that's all we tried from this issue. We just received the next one and have already tried a recipe from it... good! I will post that one later!

Brothy Asian Greens: 73 Feb 09

Very delicious soup/salad! This makes a great side dish or appetizer.

2 1/2 cups of chicken broth
1/4 cup dry sherry
1/4 cup soy sauce, or 3 Tbls of white miso
2 Tbls sugar or mirin
2 Tbls minced fresh gingerroot
2 oz. dry whole-wheat spaghetti
4 oz. shiitake mushrooms, stemmed and sliced
4 cups sliced assorted Asian greens
1/4 cup sliced scallions

Bring large pot of salted water to boil for spaghetti. Combine broth, sherry, soy sauce, sugar, and gingerroot in a saucepan. Simmer, covered over medium heat for 5 minutes. Boil speg. in water according to package instructions until dente: do not overcook. Drain and set aside. Add mushrooms to broth mixture; simmer until tender, about 5 minutes. Stir in greens and spaghetti. Divide spaghetti, broth, and greens between 4 serving bowls. Garnish with scallions.

Cuisine: Issue 73 February 2009

It's time I use this blog for other things. So, since most of us are getting the Cuisine magazine, and we all like to share our thoughts, I thought I would share mine from this issue. Also, I'm debating whether or not to share the recipes for those of you who don't have the magazine.. hmm.. I'll try without, but if anyone wants a recipe, let me know!

Oven Steamed Salmon with sweet and sour pepper sauce:
The picture looked amazing, and since we Aaron and I both love fish, especially salmon, of course we had to give it a try. First it calls for 4 salmon fillets each 4 oz each. We decided to only cook two fillets, but use the recipe for the 4 fillets from the sauce. We liked having more vegetables, so we didn't mind. You are supposed to steam the fish with water, but we opted to use a white wine instead of water, so we could have some of the wine flavor in the fish. Also, we finished the bottle of wine... duh... with the meal so it was a nice .... hm... what's the word I'm looking for. Compliment?

The pepper sauce asks for slivered almonds, but since Aaron can't eat nuts, we used about a Tablespoon of almond butter so we didn't have to sacrifice the flavor of the almonds. We just mixed the butter in while sauteing the rest of the vegetables. Some of the substitutions we used was lime instead of lemon juice, and cranberries instead of currants... isn't that pretty much the same thing? The final product?? AMAZING! So incredible, with different flavors.

We highly recommend if you like salmon, and even if you don't!!!