Saturday, November 26, 2011
Sunday, November 20, 2011
Tuesday, November 15, 2011
|Chickpea Crepes and Beef Stew With Sour Cream|
Got hold of my bag of chickpea flour and started throwing things to do a small tower of crepes and use the leftover beef stew as the filling for the crepes. Brilliant!. This will also serve as a staging for my braised pork and sauteed apples for thanksgiving. Brilliant again!!
Chickpea Crepes: Serves 6 small crepes
1/3 cup chickpea flour
2 tbsp. all purpose unbleached flour
1 tsp. salt
1 whole egg
1/4 cup milk
1 tbsp. olive oil
1 tbps. of homemade pesto (only if you have it) *Otherwise substitute with finely chopped of 1 tbsp. flat leaf parsley.
Combine all of the ingredients in a bowl and combine until smooth - add a bit more water if necessary to get the consistency of "heavy cream".
Heat the crepe pan (or non stick pan) and brushed with olive oil.
Ladle about 2 tblsps. of the batter in the middle of the pan, lift the pan and swirl it a little to spread the batter forming a round shape about 3" diameter or so. (it does not have to be a perfect shape) When the edges start to color flip to cook the other side for about half a minute. Do this untill all the batter is done.
Fill the each crepe with any of your leftover dish of meat, chicken, or vegetables. (Shred the meat if the pieces are large - stack up about 3 crepes). Note: It's best if the leftovers have sauce or gravy.
As for my braised pork and sauteed apples for Thanksgiving?....you'll just have to wait ......!!!!
Monday, November 7, 2011
4-6 pcs. of medium size eggplants
1/2 lb. of ground pork (ground chicken or turkey is just as good too).
1 medium size chopped onions
3 cloves of garlic finely minced
1 tsp. of chili powder (optional)
1 tsp. fresh thyme
1 tbps. of paprika
Amazing dry rub seasoning
Sautee all of the above except for the eggplants, egg, and the ground meat in olive oil in a pan on a medium to high heat.
Season with salt and pepper until onions are soft and let cool. In the meantime season the ground pork with amazing dry rub,combine the sauteed onions and the beaten egg with the ground meat.
Put the eggplants on a baking pan lined with foil - make a slit in the middle and carefully scoop out some of the meat without puncturing the bottom of the eggplants (sprinkle some olive oil). Reserve the scooped out eggplants for later. Stuff each one with the ground meat mixture and sprinkle some bread crumbs on top and a sprinkling of some olive oil too. Bake at 350F preheated oven for 50-55 minutes until the eggplant is fully cooked.
**Diced the scooped out meat of the eggplants and sautee in olive oil with chopped onions, tomatoes, roughly chopped red bell pepper, and minced garlic until fully cooked and season with salt and pepper. Put in a food processor, add some olive oil. Great for toasted bread for munching**
Tuesday, November 1, 2011
|Tilapia And Stewed Heirloom Cherry Tomatoes With Capers|
Delightfully served with haricort vert and brussel sprouts...
an absolute delight to the palate.
1 pint of heirloom (yellow) cherry tomatoes (or regular red cherry tomatoes )
2 tbsp. extra virgin olive oil
2 tbsp. of capers (rinsed in cold water and drained) or you may use black pitted olives roughly chopped.
Pinch of kosher salt/black pepper
A sprinkling of peperoncino flakes (optional)
Combine all of the ingredients except for the capers in a small non-stick -oven proof skillet - the best is a cast iron pan and roast for 20-30 minutes at 375F heated oven until the tomatoes start to pop. Broil for 5 minutes until they get that "grilled" color. Transfer to the stove top and add a teaspoon of tomato paste; a teaspoon of sugar stir and let simmer on low-medium heat to reduce the liquid. Add the capers and more olive oil if necessary.
For the brussel sprouts and haricort vert:
A pint of brussel sprouts washed and cut in halves
1/4 lb. of haricort vert or string beans cut in half
1 small onions chopped
2 cloves of garlic smashed
1/2 cup of halves cherry tomatoes
olive oil and a pat of butter
kosher salt/freshly ground black pepper
In a large heated pan with olive oil and butter sautee the garlic and onions until translucent; add the cherry tomatoes, stir and add the brussel sprouts; next add 1/4 cup of water or stock- keep the lid on to simmer for 10 minutes; add the haricort vert last and simmer to desired doneness. Taste to correct seasoning.
For the Tilapia (6 small ones in this recipe):
Season the fish with amazing dry rub or salt and pepper
Coat lightly with flour (to keep the fish intact while it sits in the pan "getting fried").
In a large heated pan with olive oil - fry the fish until done and drain on paper towel.
Spoon some of the "stewed tomatoes" on the serving plate - place 2-3 pieces of the tilapia and the sauteed brussel sprouts and haricort vert. Add more of the "stewed tomato" sauce on top and watch it disappear before your eyes! Guten appetit!