Monday, February 1, 2010

Recipe - Feb 1st 2010

A visually beautiful dinner, perfect for week nights!

Savory Crepes

- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled frying pan (I use non-stick for crepes) over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. (The first crepe will almost never work out, adjust the heat and keep going). Serve hot.

Mushroom Filling
- About 3 cups of fresh oyster mushrooms
- 4 tbs butter
- salt & pepper
- 1/2 tbs minced garlic
- tsp marjoram
- 4 tbsp. dry white wine or chicken stock (we all know the wine is better)
- 5 tbs milk
- 1/4 c. light sour cream
- 2 tbsp. minced chives
Slice mushrooms. Saute 4 minutes in butter. Add salt, pepper, marjoram, garlic and wine. Cook over medium heat several minutes. Turn down heat to low, stir in milk (DO NOT BOIL THE MILK OR IT WILL CURDLE) and sour cream and chives.
Can be served immediately or kept in refrigerator and heated in oven.

Eggplant Spread
- 1 eggplant
- 1 head garlic (The WHOLE head!)
- 1/2 cup (125 mL) kalamata olives, rinsed and pitted (omit if you don't care for olives)
- 3 tbsp (50 mL) extra-virgin olive oil (reduce to 2tbs if you didn't use olives)
Cut eggplant in half lengthwise. Cut top off garlic to expose cloves. Place both, cut side down, on greased baking sheet. Roast in 425°F (220°C) oven for 40 minutes or until very tender. Let cool slightly.

Scoop eggplant flesh and squeeze out garlic into food processor. Add Kalamata olives and oil; purée. Transfer to small bowl; cover and refrigerate for at least 2 hours or for up to 48 hours.

Farmer's Cheese (optional - but worth it!)
This is a wonderful accompaniment to the crepes. Because the dinner is quite rich in flavour, the tangy cheese helps to cut saltiness and creaminess. I've attached the link to a respected formula for this cheese. I used an alternative because I only had 2% in the fridge. Do what suits you, either works. This is the better method -

*Steam asparagus

To assemble:
Spread eggplant mixture on a flat crepe, generously fill with mushrooms, fold over crepe and spread a little more of the eggplant mixture. Dollop on a little of the farmers cheese. Serve the asparagus on the other half of the plate. Enjoy.
(Quite a long recipe list, but the method is all quite easy, so you can watch tv while making it.)

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