With a blog name like Food Wishes, and a closing video credit that asks, "what is your food wish?" - I do get lots of requests for video recipes. Probably the most common request that I hadn't done yet was for a "how to make crepes" video. Well, today is the day.
I've never understood the fear and mystery that surrounds this thin round of ground flour, milk, and egg. It's one of the first things you make in culinary school (that works), and probably the first French recipe one commits to memory. It does take a few practice crepes to get a feel for the pan and heat, but once you have a couple successfully finished, you are set for life.
By the way, forget those scenes in movies, and TV, where the "chef" is flipping them in the air to turn them. This is all for show. Just use a spatula and turn them over - sort of like a toasted cheese sandwich. Also, stop being a perfectionist in the kitchen; you'll have more fun. I know you; if you try these you want them to be perfectly round, perfectly thin, and perfectly colored. Relax, Martha.
Perfect rarely happens in the kitchen - before the food is plated, at least. The most imperfectly shaped crepe once folded up with jam, fried in butter, and eaten with ice cream, is always perfect. As I say in the video, this is just the first step. I will do another demo on what to do with these perfect crepes soon. Stay tuned, and enjoy!
Ingredients: 1 cup flour 2 eggs 1 1/4 cup milk 2 tbsp oil 1/4 tsp salt
As you know, I rarely, if ever, go off topic on this blog. This is especially true when it comes to "real" issues like politics, religion, American Idol, etc. But, this week's controversy regarding Rachael Ray and her "terrorist" scarf has sent me over the edge.
Chances are you've already seen this all over the news, but if not, the clip below will give you the gist of it (chosen from FOX News so you know it will be objective!). I've stated before on this blog, I'm not a huge fan of her shows, but I am a staunch Rachael Ray supporter. Regardless of what you think of her bubbly personality, or easy-to-mock delivery, she is inspiring lots of people to cook at home, which is all that matters in my book.
Regarding this amazingly ridiculous scarf issue; anyone that seriously thinks her scarf was some sort of subtle symbol of support for Islamic terrorists, and that the ad must be pulled to avoid "sending the wrong message," is a complete moron. Even worse than these sad, paranoid, misguided, faux-patriots who sent out emails calling for a boycott, are the brain-dead idiots that actually followed their instructions. Talk about being dumber than a doughnut.
On a Lighter Note: Rachael Ray Enjoying Free Food - Mmm, Mmm, Mmm
This video recipe was filmed over a year ago (with a webcam duct-taped to a spice rack), and was never posted here due to what I thought was a corrupted file (and no back-up). I won’t bore you with the technical details (which means I'm not sure how I did it), but I was able to extract the video and do a new voice-over. Unfortunately, there were no photos of the dish, which explains the screen shot, with watercolor filter applied, seen here.
As I say in the video, duck legs are such great meat. They are cheap, rich tasting, easy to work with, and if you do some research, you'll learn that duck fat is actually not such a bad thing. I doubt your local grocery store sells them - instead you'll find whole frozen ducks, which will work in a pinch. But, if you call a meat market, or restaurant supplier, they can easily order a box of frozen duck legs for you. I get mine at a local SF meat wholesaler for about $3 a pound.
They really are delicious, and well worth the trouble searching for. Hey, you can probably even order them online. Here, I'm using them in place of pork and/or beef, in a fairly straightforward meat sauce recipe. Another great thing about the legs is the magnificent skin. I love it fried to a crisp, chopped up, and dusted on top of my pasta. A stunning contrast in texture and flavor. Enjoy!
Ingredients: 6 duck legs olive oil salt and pepper 1 onion 1 carrot 2 ribs celery 4 cloves garlic red pepper flakes 1 cup white wine 28 oz can tomato puree 1 cup chicken broth fresh rosemary, thyme, oregano (3 springs of each) tied with string 1 pound rigatoni parmesan cheese
I received a very nice email, and photo, from Jhe. In it she said, "I only started cooking a few weeks ago and I'm getting better by the day. Tonight, I made your recipe for Sole Dore but used tilapia instead. I also didn't have capers so I made a simple lemon butter sauce. I attached a picture so you can see. My husband LOVED it and he's not a big fish fan. ...Please continue doing what you do."
All my usual kidding aside, these are emails that inspire me to keep doing what I do. Thanks!
One reason I like making pizza so much are the great leftovers it provides. I don’t mean the cold pizza, which is in the leftover Hall of Fame, I am referring to all those great toppings that didn't get used. A few mushrooms here, a hunk of cheese there, maybe some roasted peppers hiding behind the olives. Some of my greatest omelets, pastas, and risottos have followed a pizza-making binge.
This warm mozzarella and bread salad was no different. What was different was the bright idea I had when I went to serve the salad. I placed it on the table, and went to get the rest of the meal. As I looked across the kitchen, I saw the pesto glistening on the bright white cheese. It looked good. So, I decided to film the plate being placed in the sunny window as part of the recipe (which you'll see in the video).
The results were stunning. The sun warmed the cheese, woke the pesto, and turned a very good bread salad into a memorable one. Now, I'm not saying the sun's rays imparted some kind of mysterious, magical energy into it, but I have been humming John Denver tunes ever since. Enjoy!
Ingredients: stale Italian bread 8 oz mozzarella fresca (fresh mozzarella) 1/2 cup pesto 2 tbsp white wine vinegar 2 tbsp olive oil salt and pepper red pepper flakes sun
I've always felt a little guilty celebrating Memorial Day by enjoying delicious barbecue and drinking cold beer. Part of me thinks maybe we should really honor our veterans by eating some of those freeze-dried, ready-to-eat meals, paired with warm water (from the tap, no bottles from Fiji)…chipped beef anyone? An army travels on its stomach, so be sure to remember all the brave cooks and chefs that have made the ultimate sacrifice while feeding our troops in times of war.
This photo by Jorge Gomez, shows two soldiers participating in the U.S. Army's Culinary Arts Competition. I don't know if these guys would beat the Iron Chefs, but they could certainly kick their ass. While most chefs act like they are risking their lives to grill your portabella mushroom, these brave cooks actually are.
With a blog name like Food Wishes, and a closing video credit that asks, "what is your food wish?" - I do get lots of requests for video recipes. Probably the most common request that I hadn't done yet was for a "how to make crepes" video. Well, today is the day.
By the way, forget those scenes in movies, and TV, where the "chef" is flipping them in the air to turn them. This is all for show. Just use a spatula and turn them over - sort of like a toasted cheese sandwich. Also, stop being a perfectionist in the kitchen; you'll have more fun. I know you; if you try these you want them to be perfectly round, perfectly thin, and perfectly colored. Relax, Martha.
