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. . 

Bulgur Brown Rice Salad

INGREDIENTS

½    cup bulgur

½    cup brown rice

½    cup snow peas

2     medium tomatoes, diced ½ inch

4     green onions, sliced diagonal ½ inch

¼    cup crumbled feta cheese

¼    cup chopped flat leaf parsley

2    tablespoons white wine vinegar

2    tablespoons olive oil

2    tablespoons lime juice

2    tablespoons honey

METHOD

In separate sauce pans, cook bulgur and brown rice according to package directions. Drain if necessary and set aside in a large bowl. Remove the strings from the peas and cut into ½ inch pieces on the diagonal. Add to the bowl.

Add the tomatoes, the green onions, the feta cheese and the chopped parsley to the bowl and mix all the ingredients. Whisk together the vinegar, olive oil, lime juice and honey. Serve individual servings and pass the dressing separately.

Sauerkraut Stew

This is an old time recipe from Bohemia, now part of the Czech Republic. Chill overnight. 

INGREDIENTS

4    strips of bacon

½   pound lamb, cut into ½  inch pieces

½   pound pork,  cut into ½  inch pieces

½   beef short rib meat, cut into ½ inch pieces

1    medium purple onion, chopped (1 ½ cups)

1    large carrot, grated

2    stalks celery, chopped small

4    cloves garlic, minced

½   cup water

1    boneless, skinless chicken breast, cut into ½  inch pieces

2    pounds sauerkraut (1 large jar)

1    teaspoon dried marjoram or tarragon

METHOD

Place the bacon into a large (4 to 5 quart) sauce pan or Dutch oven and cook until crisp. Remove the bacon and half of the fat and reserve the fat. Chop the bacon and return to the sauce pan. Add the lamb, pork and spareribs to the sauce pan and cook on high until the meat is browned on all sides. Reduce the heat to medium and add the onions. Cover and simmer for 5 to 6 minutes until the onions are golden brown. Add the carrots, celery and garlic and cook until the vegetables are tender, about 4 to 6 minutes. Add the water and continue to simmer.

Meanwhile, using the reserved fat in another skillet over medium heat, brown the chicken pieces and cook for 6 to 7 minutes until thoroughly cooked.  Reserve the fat and chicken.

Drain and add the sauerkraut to the large sauce pan with the meat and vegetables. Add the marjoram and simmer until the sauerkraut is slightly browned and the meat is tender. Add the chicken pieces and simmer for 2 to 3 minutes. Cool and refrigerate for 24 hours. Reheat and serve with sour cream on the side.

Based on a recipe from All Along the Danube by Marina Polvay,  Hippocrene Books, Inc.,1992, New York.  First published in1979 by Prentice Hall, Inc. 

Pork Chops Cranberry Sauce

INGREDIENTS

2     tablespoons olive oil

2-4   bone in center cut pork chops

½   cup chopped white onion or shallot

4    cloves garlic, minced

1    cup dry red table wine

½   cup dried cranberries (Crasins)

¼   cup red wine vinegar

1    tablespoon grated orange peel

¼   cup orange juice

1    tablespoon all-purpose flour

METHOD

In a skillet over medium-high heat and large enough to hold all of the pork chops, add the olive oil. When warmed, add the pork chops and brown them on both sides. Remove and set aside.

Add the onions to the skillet and cook, stirring, for 4 to 5 minutes until they are tender. Add the garlic and cook for 1 minute. Add the wine, cranberries, vinegar, orange peel and orange juice. Mix to combine and return the pork chops, settling them into the mixture.

Bring to a boil, reduce heat to a simmer, cove r and cook for 6 minutes. Turn the chops over and continue to cover and cook for 6 more minutes. Remove the chops and set aside. Add and stir in  the flour. Cook for 2 – 3 minutes until the sauce thickens. Serve each chop with a spoonful of sauce.

Adapted from a recipe in Cooking Light magazine

Italian Flavored Pancakes

INGREDIENTS

1    cup all-purpose flour *

1    tablespoon baking powder

¼   teaspoon salt

2    teaspoons dried oregano

¼   cup grated Parmesan cheese

1    beaten egg

2    tablespoons olive oil

3    teaspoons minced garlic

1    tablespoon tomato paste

1    cup 2% milk

METHOD

In a large bowl, mix together the flour, baking powder, salt, oregano and Parmesan cheese. In a small  bowl, mix together the egg, olive oil, garlic and tomato paste.

Whisk the egg mixture and ½ cup of milk into the flour mix. When mixed, add another ¼ cup of milk and whisk that in. The batter should be thick and heavy and not pour well. Slowly mix in parts of the last ¼ cup of milk until the batter becomes just thin enough to pour well – you may not use all of the milk or may need just a bit more.

Heat a non-stick frying pan over medium heat and add ¼ cup of batter. Cook until bubbles rise in the pancake and the edges look stiff, 4 to 5 minutes. Turn the pancake over and cook again for 2 to 3 minutes until browned. Remove to a separate plate and keep warm. Continue with the remainder of the batter, one pancake at a time.

*NOTE: Mix two flours if so desired, but always have ½ cup of all-purpose. I tried with ½ cup of garbanzo bean flour and it worked well.