Peach Crepes

BASIC CREPES

INGREDIENTS

2      large eggs

¾     cup milk

½     cup water

1      cup flour

3      tablespoons sugar

½     teaspoon vanilla extract

3      tablespoons melted butter

METHOD

In a large bowl, whisk together the eggs, milk and water. Add the flour and whisk that in to the eggs and milk. Add the sugar, vanilla and melted butter and whisk those into the batter. This batter will keep in the refrigerator for up to 48 hours.

Heat a medium non-stick pan over medium-low heat. Pour ¼ cup of the batter into the center of the pan and let it spread evenly. Cook for 1 to 2 minutes until the surface of the crepe looks solid. Carefully turn the crepe over*. Cook for another 30 seconds and remove to a cutting board or wire rack. Lay them out flat so they can cool.

Continue until all batter is gone. After they have cooled you can stack them using wax paper and store in sealable plastic bag in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*NOTE: When turning the crepes, I had to gently lift one edge to slide the turner under the crepe. Also, when they are done, they should slide right out of the non-stick pan.

Based on a recipe from Alton Brown through Food Network.com

PEACH COMPOTE

INGREDIENTS

1      pound fresh or 2 cans (15 ounces) sliced peaches

½     cup (packed) golden brown sugar

¼     cup water or canned peach juice

1      teaspoon ground cinnamon

½     teaspoon ground nutmeg

METHOD

Drain the canned peaches, saving the liquid, or peel the fresh peaches. Chop the peaches  into ¼ inch pieces. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in a heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, and peaches are softened, about 15 minutes.

Portugese Pork and Clam Stew

I had this dish at a long-gone Portugese restaurant on South Second Street in San Jose several years ago and have enjoyed preparing it ever since. It is very simple and my favorite food critic states it is very good.

I just had this dish again and decided to bring it up from the lost folds of the blog.

INGREDIENTS
2    tablespoons olive oil
2    Pork sirloin chops, boneless and cut into 1/2 inch cubes
1    teaspoon chopped fresh sage or 1/2 teaspoon dried
1/2 teaspoon ground, dried rosemary
2    cans (6 ounce) chopped clams
2    medium potatoes, peeled and cut into 1/2 inch cubes
1    tablespoon chopped flat leaf parsley for garnish

METHOD
In a 1 quart sauce pan over medium-high heat, warm the olive oil and then add and brown the cubes of pork, stirring often until browned on all sides. Add the spices during the browning. Add the two cans of chopped clams, juice and all, then the potatoes, stirring well. Lower the heat to medium and simmer for about 15 minutes until the potatoes are soft.

Divide among two to three serving dishes and garnish with the parsley. Serve with steamed green vegetables, a mixed green salad and a chilled bottle of Guglielmo Pinot Grigio

Corn and Salsa

Corn on the cob is good. Frozen and thawed corn with a little butter is good. But what else can you do with it? Try this simple dish for a treat. Sorry I don't have a photo. It looks like red stuff with little yellow things.

INGREDIENTS

2    cups canned or jarred marinara sauce

2    cups frozen corn kernels

2    tablespoons mildTaco sauce

METHOD

Mix them all up in a medium sauce pan and cook over medium heat until the corn is thoroughly cooked, about 7 to 8 minutes. Serve immediately.

Orange French Toast

INGREDIENTS

¼   cup brown sugar

½   teaspoon grated orange peel*

½   cup fresh orange juice*

½   teaspoon ground cinnamon

½   teaspoon vanilla extract

2    large whole eggs

¼   cup low fat (2%) milk

6    slices pre-sliced French bread

 METHOD

In a large bowl, whisk together the brown sugar, orange peel, orange juice, cinnamon and vanilla. In a separate bowl, whisk together the eggs and milk and add to the orange mixture bowl, stirring to combine.

Warm a non-stick frying pan over medium-low heat. Dip each slice of French bread into the egg mixture, being sure to get every spot on the bread soaked. Fry each piece for about 3 to 4 minutes per side, serve and enjoy. Add a little butter and/or maple syrup if you please.

*NOTE: I used a medium orange and just grated all the peeling I could and then juiced the orange and strained the juice into the bowl, eliminating seeds and pulp.

Adapted from a recipe in All Recipes magazine.

GTuna Tomato Salad

INGREDIENTS

2    cans (7 ounces) tuna

1    can (15 ounces) diced tomatoes, drained*

½   cup finely chopped red onion

½   cup finely chopped celery

¼   cup Greek yogurt

2    tablespoons Dijon style mustard

2    tablespoons drained capers

METHOD

In a large salad bwl, mix together tuna, tomatoes, onion and celery. In a small bowl, mix the yohgurt and mustard and pour onto the salad, mixing it in as you add the capers. Serve immediately.

*You can substitute 2 cups of chopped fresh tomatoes if desired

Risotto Puttanesca

No one in Italy would ever even think of doing this. Risotto is northern, puttanesca is from the south and never shall the two cuisines meet. This is like putting corn on a pizza. But someone had to try, so I did.

INGREDIENTS

1    tablespoon olive oil

½   cup white onion, finely chopped

4    garlic cloves, minced

6    anchovy fillets, finely chopped

½   teaspoon red pepper flakes (optional)

1    can (7 ounces) tomato sauce

2    teaspoons dried oregano

1    cup low sodium chicken broth

1    cup water +

1    tablespoon olive oil

1    cup Arborio rice

¼   cup dry white table wine

½   cup chopped black or Kalamata olives

3    tablespoons capers, rinsed, soaked and drained

¼   cup grated Parmesan cheese

METHOD

Heat 1 tablespoon of olive oil in a medium sauce pan over medium heat. Add onion and cook, stirring occasionally, until onion is translucent, about 3 to 4 minutes. Add garlic and anchovies, cook 1 minute. Add the pepper flakes, tomato sauce and oregano, stir well and simmer  for 2 to 3 minutes. Lower heat to very low.

Mix the chicken broth and water in a medium sauce pan and warm it over low heat. In a large skillet over medium heat, add 1 tablespoon of olive oil and swirl to coat. Add the rice and stir for 3 to 4 minutes until it begins to sizzle. Add the ¼ cup of white wine and stir until it is absorbed.

Add ½ cup of the broth-water mix to the large skillet and, continuously stirring, cook it until the .liquid is absorbed. Continue stirring and adding small amounts of the broth for about 16 to 17 minutes or until the rice is almost al dente. Add the tomato sauce mixture to the skillet and stir it well.

Continue stirring and adding small amounts of broth until the rice is done, about 20  minutes over all. If you runout of broth-water, go to plain water. Remove from the heat and stir in the olives, capers and cheese.  Once warmed throughout, serve immediately with slices of crunchy Italian bread. .