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Cornmeal Crepes with Figs and Pears

Cornmeal Crepes with Figs and Pears


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Paper-thin crepes aren’t so fussy. “They’re almost simpler than pancakes,” says pastry chef Megan Garrelts of Rye in Leawood, Kansas.

Ingredients

  • 1¼ cups heavy cream, divided
  • Unsalted butter (for skillet)
  • 1 ripe pear, cored, thinly sliced
  • 4 fresh black Mission figs, quartered
  • 2 Tbsp. unsalted, shelled raw pistachios

Recipe Preparation

  • Preheat oven to 350°. Spread pistachios on a small rimmed baking sheet; toast, tossing occasionally, until fragrant, 6–8 minutes. Let cool, then coarsely chop; set aside.

  • Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and ¼ cup cream in a medium bowl until smooth.

  • Heat a 10” nonstick skillet over medium heat. Lightly coat skillet with butter and add 3 Tbsp. batter, swirling to cover the bottom of skillet. Cook, undisturbed, until edges turn golden and center begins to puff, about 2 minutes. Using a heatproof rubber spatula, loosen edges and then, using your fingers, flip crepe and cook until bottom is dry and set, about 30 seconds longer. Transfer to a plate. Repeat with remaining batter, coating skillet with butter between crepes.

  • Beat remaining 1 cup cream to soft peaks. Serve crepes folded, topped with whipped cream, pears, figs, and pistachios and drizzled with honey.

,Photos by Hirsheimer Hamilton

Nutritional Content

Calories (kcal) 450 Fat (g) 32 Saturated Fat (g) 18 Cholesterol (mg) 160 Carbohydrates (g) 37 Dietary Fiber (g) 4 Total Sugars (g) 15 Protein (g) 7 Sodium (mg) 120Reviews Section

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Best Way to De-Stress: Cook a Little!

Hey all you bar exam review students! I know after a bit of a holiday break, students can get stressed out about the time they wasted not studying. Well, first of all, taking a few hours off-even a whole day off-to relax and spend time with family and friends will actually benefit you more than you think. It's important to de-stress! And now that you're back in the thick of it, we wanted to discuss an interesting form of relaxation: cooking.

It might sound odd to you, but cooking has been shown in various studies to help you relax and refocus. If you don't already cook, think about taking it up as a hobby! It's one of the few hobbies that is both relaxing and has a great reward at the end: a yummy meal. Cooking helps people relax by refocusing negative energy and anxious thoughts onto chopping vegetables, kneading bread, or icing cookies.

Check out the list below for some recipes to get you started on cooking your way to less stress:

(1) Figs and Pears

Cornmeal crepes with figs and pears. So why not make some crepes? Crepes are one of my most favorite dishes. They're so easy to make and so customizable. Figs and pears are great fruits to use in various dishes from sweet to savory.

Roasted beets and citrus salad with mustard vinaigrette. Roasting beets is a great way to coax its sugar out to the surface. The beets get soft and sweeter, adding a delectable taste to the tart citrus and tangy mustard vinaigrette. Talk about perfect flavor palette!

Parmesan heirloom cherry tomatoes. Cherry tomatoes are the best because they are sweet, compact and just darn cute! Roasting these babies with some cilantro and parmesan will really add an extra layer of flavor, making a great side dish to a meal, or even a great snack!

(4) Winter Squash, Summer Squash, and Eggplants

Ratatouille. They didn't make a whole adorable Pixar movie about it for nothing! This easy dish is composed of onions and different types of squash and eggplants. You leave it to slow roast in your oven for a while. The end result is an aromatic and sensational meal that is both healthy and crowd-pleasing! Think of it! Not only can you relax by cooking this dish, but you can also use it to thank all those friends and family members you've been neglecting during your bar exam review. Two birds. One stone.

You get the idea! It's always a great idea to try out new recipes, since you can broaden your horizons as you relax and refocus your fatigued mind. Just give it a try. You'll see how fun grating and chopping can be!


Reduce LSAT Stress: Cook a Little!

Take a moment from those LSAT Logic Games! Hope your long weekend was wonderful and LSAT prep filled. I know a lot of times after a long weekend of relaxing, students get stressed out about the time they wasted not studying. Well, first of all, taking a few hours off—even a whole day off—on a holiday weekend to relax and spend time with family and friends will actually benefit you more than you think. It’s important to de-stress! And now that you’re back in the thick of it, we wanted to discuss an interesting form of relaxation: cooking.

It might sound odd to you, but cooking has been shown in various studies to help you relax and refocus. If you don’t already cook, think about taking it up as a hobby! It’s one of the few hobbies that is both relaxing and has a great reward at the end: a yummy meal. Cooking helps people relax by refocusing negative energy and anxious thoughts onto chopping vegetables, kneading bread, or icing cookies.

So, we thought we could give you a few culinary inspirations by going over a few fruits and veggies that are in season in September, along with a few delectable dishes that you could use them in!

(1) Figs and Pears

Cornmeal crepes with figs and pears. So why not make some crepes? Crepes are one of my most favorite dishes. They’re so easy to make and so customizable. Figs and pears are great fruits to use in various dishes from sweet to savory.

Roasted beets and citrus salad with mustard vinaigrette. Roasting beets is a great way to coax its sugar out to the surface. The beets get soft and sweeter, adding a delectable taste to the tart citrus and tangy mustard vinaigrette. Talk about perfect flavor palette!

Parmesan heirloom cherry tomatoes. Cherry tomatoes are the best because they are sweet, compact and just darn cute! Roasting these babies with some cilantro and parmesan will really add an extra layer of flavor, making a great side dish to a meal, or even a great snack!

(4) Winter Squash, Summer Squash, and Eggplants

Ratatouille. They didn’t make a whole adorable Pixar movie about it for nothing! This easy dish is composed of onions and different types of squash and eggplants. You leave it to slow roast in your oven for a while. The end result is an aromatic and sensational meal that is both healthy and crowd-pleasing! Think of it! Not only can you relax by cooking this dish, but you can also use it to thank all those friends and family members you’ve been neglecting as you toil over those LSAT Logic Games. Two birds. One stone.

You get the idea! It’s always a great idea to try out new recipes, since you can broaden your horizons as you relax and refocus your fatigued mind. Just give it a try. You’ll see how fun grating and chopping can be!


Great Fall Recipes to Swoon Over

1. Creamy Green Bean Casserole

Sally’s Baking Addiction is the place to go when you want to find a good recipe. The girl just knows her stuff. Afterall, you know someone does when they get to stay home and write about their cooking adventures and get paid for it!

This green bean casserole is made from scratch and she notes that it is very easy to make. I trust her. You should too.

Make this. You won’t regret it!

2. Roasted Brussel Sprouts with Squash and Cranberries

Here’s one where you have to take my word for it. I made this last year at Thanksgiving time with my culinary students. I was running all over the school having teachers try it because it was so amazingly good. Julia from Julia’s Album did an outstanding job on this recipe.

I love the fact that she uses maple syrup in the recipe instead of sugar. Interesting titbit about maple syrup v. sugar and honey. The latter two will make your blood sugar spike and crash, maple syrup will not. Please, please, please don’t be afraid of Brussell sprouts and give this one a try.

3. Twice Baked Potatoes

I hear from teenagers all the time, “Have you ever had twiced baked potatoes?” I smile and tell them that the teenagers before them made it for my going away party.

One thing I will say is twiced baked potatoes is definately a crowd pleaser. Melanie at Garnish & Glaze made hers beautiful enough to showcase, which I am sure means that everyone is grabbing her food if she ever takes it to a pot luck.

The red really makes it pop while the sour cream, green onions, and cheedar cheese gives it that truly baked potato taste.

4. Make it a Brunch to Remember

These look so delicious! Made by Tieghan over at Half Baked Harvest, they are definately something I would put on my list, say, the Saturday morning after Thanksgiving! One thing about us Texans is we love our brunch.

Mashed potato waffles seem a bit odd but they are very light. It’s a nice kind of interesting to get that first taste of crunch followed by the softness of the mashed potatoes. She adds the savoriness of bacon to the sweetness of the cranberries and it is almost a perfect way to start a fall morning.

With a cup of coffee, of course.

5. Cookies and Cream Hot Chocolate

If you’re not a coffee person, this might be what you need to go with the previous recipe. I mean, hot chocolate with Oreos in it? I may not be much of a sweet coffee girl but this hot chocolate is a great alternative!

Fall seems to be known more and more for Pumpkin Spice hot drinks or even cold drinks but thanks to Jessica over at Sprinkle Some Sugar we now have an idea of something else to make for a warm drink.

Perfect brunch is now ready!

6. Cauliflower Chowder

I love chowder. When I was a young girl, my town had a chowder festival and I would easily gulp down a corn chowder while listening to the music they provided.

This soup reminds me more of a potato soup though, and I feel like this would be a nice substitute if you were looking for something a little less carbohydrate loaded. In case I haven’t mentioned it, I love bacon.

If you are looking for a healthy recipe that is gluten free, opt for cornstarch instead of flour to thicken your chowder.

Chungah really shines with her healthier recipe here. Be sure to check out her blog over at Damn Delicious.

7. Garlic Cheddar Biscuits

Yum, yum. I feel like I am at Red Lobster. This is a recipe that will leave your whole family, young and old begging for more. As a matter of fact her children asked if she had brought them home from the restaurant.

What makes it even better is that the recipe can all be made in one bowl. The less dishes to do the better!

If you want to see these on your table during the fall- or any season, really- be sure to head over to Malinda’s Countryside Cravings.

8. Apple Fries with Caramel Dip

I know, I know… about time I add some sweetness to this list. Many public schools have gone peanut free and do not allow cupcakes or any unhealthy recipes anymore. This is a great way to bring something sweet to the table without tipping that unhealthy scale.

I like that she uses Granny Smith because the tartness seared in and the sugar/cinnamon coat on top really mix well together.

The three ladies over at Favorite Family recipe really outdid themselves on this one.

9. Pumpkin Pie Snowballs

I had never had a snowball cookie recipe until I was in high school but I thought it was really great and make it frequently at Christmas time for cookie exchanges.

It was pointed out that pumpkin is definitely a great fall treat so combining the two is a double treat. I love when I can combine fall with a holiday favorite because the fall reminds me that my favorite seasons are almost one and the same.

I tip my hat to So Happily Hannah for coming up with this delicious recipe that combines two of our favorite seasons.

10. Slow Cooker Beef Bourguignon

Alyssa over at The Recipe Critic came up with this great recipe. I know it’s great because after watching Julie and Julia for the umpteenth time I decided it was finally time I made one of her recipes. Naturally time did not allow for me to cook it so I opted for the crock pot version.

I combined it with a nice Texas toast, white wine cheddar spread, and of course, a créme bruleé. Healthy, hearty meal that adds a taste of wine, what could be better?

11. Apple Glazed Pork Tenderloins

Keri over at Fashionable Foods came up with this great idea and she makes a good point that it is hard to eat healthy in the fall beause you want the comfort foods. This recipe is so perfect because it keeps it healthy- healthy enough to be a Whole 30 recipe!

Her potatoes don’t even have milk in them. Excited to try this recipe. I might even like the carrots.

12. Apple Pie Cake

How cute is this apple pie cake made by Liv at Liv for Cake? I have to tell you it’s pretty fun to make too. I made this last week at school and the kids really loved making the center, “Wow! I didn’t know how to make apple pie filling, thanks Chef.” Why, you’re welcome.

I didn’t do the pie crust because I made the cake as a practice for my cake decorating class but I think it is very beautiful and makes the cake look more unique. The flowers are beautiful.

13. Pumpkin Seeds

Let me tell you how delicious pumpkin seeds are. I had them for the first time today and they are so crunchy. Mmmm… better than potato chips any day. The art teacher actually made them and she made several different varieties- spicy, sweet, and barbeque to name a few.

Home Cooking Memories uses Lowery’s seasoning to make her pumpkin seeds taking me to another happy place. They really are tasty and did such a great job on theirs so I just had to share.

14. Pear and Proscuitto Triangles

Lindsey over at With Salt and Pepper came up with this delicious recipe that is sure to wow a crowd. I like to have a few recipes that are unique to my friends but something they cannot wait to get their hands on. Cheese and fruit pair well together, add puff pastry to that and drizzle with honey sounds like it is dessert. Or a side. Or the main dish.

Either way, delicious, unique, and sure to bring people around the dining room table.

15. Red Wine Short Ribs

Kate over at Framed Cooks came up with this recipe that really hits the nail on the head with warmth all over. She starts off the post by talking about what really makes fall, well, fall. The first fire in the fireplace, a grey Sunday, and food just like this.

She also points out that this recipe helps her to use the red wine that she is not able to drink. She gets headaches from drinking the red wine alcohol but does not when she cooks with it. I have to agree, it is probably because the taste stays in while most of the alcohol cooks out.

16. Butternut Squash Carbonara

I felt that it was important to add a noodle recipe. Sometimes pasta can be as much of a comfort food as meat and potatoes do. Pop Sugar really knocked us out of the water with this Butternut Squash Carbonara. She notes the importance of noodles in her life, so keeping the basics for this dish on hand is important.

The basics consists of eggs, cheese, pasta, and bacon. You can add ingredients from there. Ingredients such as mushrooms, or in this case, butternut squash. A perfect fall treat.

17. Fall Pizza

Martha Stewart came up with this delicious twist on a classic! Don’t hate, the lady has some great recipes and this is one of them. I mean, it’s pizza! It’s fall!

I love pizza. So much so that we had it for dinner tonight. Pizza really is versatile and these vegetables are a great addition to a ricotta topped crust. Carrots, onions, and some more butternut squash. Fall pizza? Yes please.

18. Crock Pot Chicken and Stuffing

I think fall is one of the busiest times of the year and the crock pot sure can save the day. Stephanie over at The Cozy Cook understands this and came up with a recipe that is both tasty and quick. And she gives you a recipe no matter how you like your meal… like softer stuffing? Here’s what you do. Need a low sodium option? Check. It’s all there.

19. Chocolate Turtle Apple Slices

I love this more so than chocolate covered whole apples because the whole apples are too big and hurt my teeth when I bite into them. I made something similar a few years back with the girls but we cut them into wedges instead of slices like this. I like the look of this one a lot better.

Not to mention, I don’t know very many people who could eat a whole chocolate covered apple in one bite. This kills two birds with one stone. Get the recipe here.

20. Chocolate Bourbon Pecan Cupcake

Although Pecan Pie is delicious, Pecan Pie with chocolate chips added to it is down right sinful. My absolute favorite holiday pie. I normally eat Thanksgiving dinner, wait until I am finally hungry again and then pull out the Chocolate Chip Pecan Pie because I know that I might not eat again the rest of the day after having that treat.

Add in the fact that Fall equals football and football equal beer, this makes the perfect fall dessert. I read recently that some foods, such as steaks and potatoes, are considered man food and some more feminine. This is a dessert for the masses- chocolate for the females and a hint of alcohol for the males. Dig in! If you agree, find the recipe here.

21. Baked Honeycrisp Apples

This dessert has three great things going for it: one, it’s healthy, two, it’s pretty, and three, it tastes delicious. I love cranberries, walnuts, and cinnamon during this time of year. Adding in the apple is an added bonus.

Not to mention, there is no waste as even the “bowl” is edible! Baked to perfection, I can already tell you this will be on my teacher’s dinner plans for my students this month and probably a recurring dessert from here on out if I’m not mistaken. If you want to add this to your dinner table one night, check it out here.

22. Pie Crust Chips and Cinnamon Dip

This recipe is great for feeding a crowd and the cookie cutter shape makes it perfect for something like an open house where people can come and go as they please. Not to mention, if your guests are not much of a dip person, they still have something delicious to eat.

It is also good for those times when you want something sweet but do not have much time to get involved in making a dessert. Seems like we have all been there, on both fronts, at one point or another. The good news with this one too: when you get to the website, you go straight to the recipe! Find it here.

23. Autumn Oreo Brownies

This one is pretty but easy enough to make. And the recipe is vegan to boot.

If you are not vegan and have a great recipe for brownies, then follow her recipe and just make the brownies the way you like to make them. If you don’t have a great recipe, that’s okay too it looks like her recipe could be easily tweaked for those of us who are okay with eating eggs and milk.

She points out that this recipe would be great for other holidays too, so long as you use the Oreos from the holiday they correspond with. This great recipe can be found here.

24. Halloween Chex Mix Muddy Buddies

My mother always made candy corn and peanuts in a jar as a Halloween treat for my brother and myself. I started this tradition when my daughters were little, but soon decided not to keep it in a bowl because our then three-year-old would make herself sick eating them. It was that good.

This recipe replaced the peanut corn eventually because our younger girl had to stay up all night at five years old in order to have something done to check her brain waves while she slept. I came up with all sorts of fun events to do that night and making this recipe was one of them. Naturally, it was a tough night but this recipe now holds a special place in my heart.

Delicious. I shared with co-workers and my family in order for us not to eat it all. I highly recommend this recipe as we still use it to this day.

25. Sweet Potato Cheesecake

Some of the recipes you will see from here down are recipes that have an ingredient we don’t often think of as dessert. I was in the seventh grade before I ever bit into a sweet potato and even then it was typically a baked sweet potato with butter, brown sugar, and cinnamon.

Thanksgiving of that year changed it all when my mother’s boyfriend’s family made sweet potato casserole- the kind with the streusel on top. I was sold.

I don’t look at sweet potatoes as just a side dish anymore and this recipe is a great way to show off this vegetable’s unique ability to be sweet and delicious. To break away from the sweet potato mold.

26. Pumpkin Rice Crispies

I added this recipe for my older daughter who absolutely adores rice crispies. After adding the picture, I found some great fall rice crispy treat recipes where they had turned them into shapes representing all things fall- especially pumpkins.

She has been asking me to make her rice crispies for a while now and after seeing this recipe I guess I might have to make them soon. So if you’re looking for a traditional recipe with a hint of “whoop! whoop! fall is here” then this recipe is for you.

27. Apple Cider Floats

I have something to admit. I am not a fan of apples. There, I said it. I will eat them on occasion, so they are not too taboo but they are just not the first thing on my list of things to grab when I need a quick snack.

I do love apple cider though. There is something so soothing and delicious about the cinnamon infused richness that comes from apple cider.

We had an orchard that I would go to in Kentucky to get their home-made apple cider as soon as fall started. I loved the fact that I could purchase it locally.

This recipe is a good treat for those of us who live where it is hot even in September and well into October. I am grateful for drinks such as this and frozen hot chocolate (like Serendipity in NYC) that make us deep south southerners feel as if we have seasons too. If you just want something chilly or need a reminder that fall really is coming, you can find the recipe here.

28. Caramel Apple Fudge

Last school year in Food Science we learned about the science of fudge as our final exam during the fall semester. For whatever reason, the recipe didn’t work out. Being the person that I am, I decided that I was going to find a different recipe, go home and make the darn thing work. Partially my desire to feed my students fudge and, more so, my desire to make it work, I went home and recreated a different fudge recipe. The next day, “We have GOT to make those again when we get back”. Success!

This recipe is as easy to make as my second batch and goes out of the norm for traditional fudge recipes. I love the taste of caramels and the hint of apple that this recipe brings. It tastes like fall melting in your mouth!

29. Homemade Fresh Pumpkin Pie

Starbucks changed their pumpkin spiced latte game this year by using real pumpkins instead of flavoring. I’ll be honest, it was a bit more than I expected and I ended up having to dilute mine to fifty percent their drink and fifty percent my homemade coffee. That being said I am glad that national chains are recognizing our desire to have real food and not this artificial, imitation stuff.

Likewise, this pumpkin pie recipe was added on here because it uses real pumpkin and not the canned stuff. I love, love, love making the real deal of something that many Americans have become all too complacent and just purchase from the store.

So if you love to garden and have sugar (or pie) pumpkins in your garden or you go to the farmers market and pick this up from your local farmer, I highly recommend this recipe as she teaches us how to make something that used to be considered common knowledge before the advent of grocery stores.

30. Cornmeal Crepes with Figs and Pears

Here’s a recipe that stands out for a number of reasons. One, it is not too sweet and two, it combines ingredients that have, sadly, become a back burner to apples and pumpkins.

I can remember the first time I ate a fig. I was volunteering for a CSA, packing their boxes in order to get a free box myself. After working for three hours I was sweating and starving. That first bite was a great experience. The rest of the figs went into a dessert recipe similar to this one.

So, don’t be afraid to think outside the box and give this recipe a try. You won’t regret it.

31. Apple Nachos

A while back my girls went to a school that was peanut free and they also didn’t allow typical dessert foods in the school. Since cookies and cupcakes were out, I opted to make this recipe and it got rave reviews from all of the teachers. I was so happy they liked it that I have made it several more times since then.

It is a great combination of something just a little sweet while still having a healthy element. Naturally the apples, caramel, and chocolate give it that fall-ish feel to it. In order to make it extra fall like, I changed out the multi colored sprinkles and opted for fall colored sprinkles.

32. Oreo Football Helmets

Being in charge of the press box for high school football games meant my culinary class and I had to get creative every couple of weeks. We really enjoyed it.

One week we created a football stadium full of snacks and on the outside, we created football helmets made out of oreo balls and pretzel bites. We added the numbers of our players on the side and beamed with pride when it was done.

Oreo balls are not hard to make and could honestly be done in many different ways, including pumpkins, acorns, and anything else that has a round shape. If you have never had oreo balls but you like dirt cake, you are in for a treat!

33. Gingerbread, Pear, and Almond Tart

The thing that I love about fall is the holidays ebb and flow beautifully. We go from Halloween to Thanksgiving, and before we know it Christmas and New Years is here. It is as if it is almost magical.

So when people hear gingerbread they almost immediately think of Christmas but paired with the tartness of the pear, it makes for a great fall dessert that hardly anyone can resist. The feel of what is yet to come melts in your mouth as you taste the subtle sweetness of this dessert.

34. Harry Potter Pumpkin Juice

The oldest daughter started reading Harry Potter between her third and fourth-grade year and has been trying to get me to read them. Working full-time, having a part-time job (albeit, freelancing), going back and forth to their practices for dance and theater, being a full-time graduate student, and still holding up to mommy and wife duties means there is not much time to read anything outside of what my professors tell me.

In order to make her happy and find a way we can bond, I have started listening to them through audio on the way to the different activities and to be honest, I cannot get enough. Sometimes I will sit out in the car just to hear the next few chapters.

Once I have “read” them all, I plan to buy the set of movies and watch them since I haven’t done that yet either and within the next year, I want to take a trip to Universal Studio’s Wizarding World of Harry Potter.


17 cornmeal breaded pork chops Recipes

Fried Pork Chops with Buttered Beans (Sandra Lee)

Fried Pork Chops with Buttered Beans (Sandra Lee)

Pork Pot Pie With Peppered Corn Bread Crust

Pork Pot Pie With Peppered Corn Bread Crust

Pork Tamale Potpie with Corn Bread Crust

Pork Tamale Potpie with Corn Bread Crust

Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes

Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes

Turkey Hash With Cornmeal Waffles

Turkey Hash With Cornmeal Waffles

Grandma Nita's Cornbread Stuffing With Sausage and Giblet Gravy

Grandma Nita's Cornbread Stuffing With Sausage and Giblet Gravy


Here we are in the month of September, the Cottage Cooking Club a group of international blogger's cooking together and then posting our experiences along with the Hugh Fearnley-Whittingstall's cookbook, "River Cottage Veg". Our group is meant to be a project aimed at incorporating more vegetable dishes in our everyday cooking, and is and has been inspired by our dedicated leader Andrea of The Kitchen Lioness. Andrea usually picks one recipe from each of the 10 chapters but this time she proposed a different plan of action. We are having a make-up month one that gives us as a group the opportunity to make-up previous dishes from the past that we did not have a chance to make or one of our favorites dishes that we made before and loved. Along with this challenge our motto of the month is to “Get out there and make the very best of the seasonal/autumnal produce that is available to YOU in YOUR neck of the woods”.

The first dish I prepared was the Oven-roasted roots frittata, I’m not sure why I did not prepare this dish previously perhaps I did not want to turn the oven on. Regardless of that fact this is a wonderful way to use up extra veggies. Hugh does suggest that the use of some kind of onion is essential to the flavor here. The intense flavors from caramelizing the veggies is what makes this dish so special. Another big bonus is that this dish is timeless meaning it can be served anytime of the day.

The second and last dish I prepared was the Zucchini and raisin tea loaf. Here you beat the sugar and egg yolks together and separately the whites are beaten until they form soft peaks and are folded in the batter at the very end.

There is no butter or oil in this recipe which in the beginning really appealed to me. But the instructions did not mention if the water should be squeezed out of the zucchini….. so I did….. In the end my loaf was a little dry. Next time I would skip that step. I added golden raisins and the flavor was delicious.

These recipes have adapted from the River Cottage Veg, by Hugh Fearnley-Whittingstall. First recipe from the chapter "Pantry suppers" Oven-roasted roots frittata" (page 234). Second dish from the chapter "Side dishes" Pumpkin and raisin tea loaf” (page 394).

To see what recipes the other members chose for this month, head over to the LYL post for September 2015 on the CCC website, by clicking here.


Fig Pear Feta Salad

This delicious, bright, and light Fig Pear Feta Salad with crunchy walnuts and tart dried cranberries is exactly what we all need during these cold gloomy days.

But wait. Could you imagine I wasn’t going to publish it? I’ll explain. I’ve got a rule. Once in a while, 3-4 times per year, I sort out my archives of the unpublished pictures. I take quite a lot of food snaps so I just cannot publish them all on my blog. Thus, I select a number of recipes and the pictures which don’t deserve to be here. There are a few other, more profound reasons, but I don’t want to make you bored.

I picked this Fig Pear Feta Salad among some other works to be posted on Instagram and then destroyed.

However, when few days back I shared this on my Instagram account, I found out it was quite a pretty salad. How could someone be so blind to trash it? This one definitely deserved to be published. And you all deserve to see it.

All right, this was settled. The next little question was to identify all the ingredients – I made it in September so I might have forgotten some details.

That’s good that most of my salads are simple. So figs, pears, cranberries, walnuts, arugula, walnuts, and edible flowers. That’s obvious. I didn’t worry about the dressing cause usually I drizzle salads with a bit of oil and vinegar. I mean, I would have known if I made a more sophisticated dressing.

But wait. I noticed the proteins! However, I could hardly recognize it. It could have been either the chicken bacon or some Italian or Spanish meats. Too many options, indeed.

Relax, Ben– I told to myself. You’ve got a beautiful black folder where you keep your recipes.

Yup, I am an old-fashioned guy who makes the handwrite notes while cooking. I still believe in a hard copy.

However, I didn’t find any notes on this salad. I might have thought it was too simple to write the full recipe down. Cannot agree more indeed, but that didn’t help to solve my issue.

All right, I have a tablet where I used to keep some notes as well.

Bingo! I found the recipe. Pears, figs, feta, cranberries, walnuts, arugula, fig infused vinegar.

Wait a minute. There’s my protein? It wasn’t mentioned either. I must have though it wasn’t that significant.

And I told you that I don’t trust all these devices. A hard copy is the best. When you don’t forget to write down everything, I guess. Well. Never mind.

That’s sad. But that won’t refrain me from posting this Fig Pear Feta Salad. Because you can always say something like that: chicken bacon, prosciutto, or other protein of your choice. Right?:)

Do you make the notes while cooking and how do you organize them? Have you ever had a situation when you could not remember some important info about the recipe?


Get creative with crepes

Crepes are a classic of French cuisine, but they are also endlessly adaptable. These thin pancakes can deliver a huge variety of savory or sweet ingredients, making either a satisfying meal or a terrific dessert. When you master crepes as part of your culinary academy education, you can develop several versions that suit your particular cooking style and tastes.

Craft the perfect crepe
Before you can add your preferred fillings, you have to make the pancakes themselves. It takes some practice to get the consistency of the batter and the heat level just right. However, you can make the process much easier on yourself by using a nonstick pan or a properly seasoned crepe pan.

The Kitchn’s recipe for crepe batter includes flour, milk, eggs, salt, and melted butter. For sweet crepes, you may also want to mix in sugar and vanilla. Combine the ingredients with either a blender or a whisk and then let the batter rest for at least half an hour.

Place the pan over medium heat with butter or canola oil to coat. Pour in a quarter cup of batter, swirling it around to achieve an even spread. Cook each crepe for about 30 seconds, allowing the bottom to lightly brown, before flipping and giving the other side about 10 seconds. When the batter sets, slide the crepe onto a cutting board or cooling rack.

Crepes suzette is a classic dish every chef should try.

Sweet success
Sweet crepes are a fantastic choice for dessert or a weekend breakfast. For classic flavor, try preparing crepes suzette with the directions provided by Bobby Flay, which include orange liqueur and orange zest in both the batter and the sauce. Prepare the sauce by boiling orange juice, adding zest and sugar and then lowering to simmer. About five minutes later, take the mixture off the heat and pour in the liqueur, plus oranges cut into sections.

Megan Garrelts, a pastry chef at the Leawood, Kansas farm-to-table restaurant Rye shared with Bon Appetit how fruit and a little technique can go a long way to making an irresistible treat. This recipe calls for preparing the crepes with cornmeal, as well as vanilla and sugar, to achieve a heartier product. Before you make the pancakes, roast shelled pistachios in an oven set to 350 degrees for six to eight minutes. Top the crepes with the nuts, sliced pears, quartered figs, whipped cream and a little honey.

Savory options
Food & Wine suggested several ideas for savory crepes that are perfect for dinner. A dish inspired by Vietnamese cuisine features shrimp, pork and bean sprouts while other options include smoked salmon or wild mushrooms and Gruyere. As these recipes demonstrate, the pancakes provide plenty of chances to experiment with interesting flavor combinations.

If you like a little sweetness in your savory meal, try Half Baked Harvest’s approach to crepes. The filling consists of spinach, artichoke hearts, pepper, garlic and both brie and Parmesan cheeses. It’s all topped off with a drizzle of honey sauce prepared with olive oil and parsley.

For students in online culinary certificate programs, learning to make a range of crepes is a must. Once you get the basics down, you can explore many exciting approaches to these delicate pancakes.


Fig Pear Feta Salad

This delicious, bright, and light Fig Pear Feta Salad with crunchy walnuts and tart dried cranberries is exactly what we all need during these cold gloomy days.

But wait. Could you imagine I wasn’t going to publish it? I’ll explain. I’ve got a rule. Once in a while, 3-4 times per year, I sort out my archives of the unpublished pictures. I take quite a lot of food snaps so I just cannot publish them all on my blog. Thus, I select a number of recipes and the pictures which don’t deserve to be here. There are a few other, more profound reasons, but I don’t want to make you bored.

I picked this Fig Pear Feta Salad among some other works to be posted on Instagram and then destroyed.

However, when few days back I shared this on my Instagram account, I found out it was quite a pretty salad. How could someone be so blind to trash it? This one definitely deserved to be published. And you all deserve to see it.

All right, this was settled. The next little question was to identify all the ingredients – I made it in September so I might have forgotten some details.

That’s good that most of my salads are simple. So figs, pears, cranberries, walnuts, arugula, walnuts, and edible flowers. That’s obvious. I didn’t worry about the dressing cause usually I drizzle salads with a bit of oil and vinegar. I mean, I would have known if I made a more sophisticated dressing.

But wait. I noticed the proteins! However, I could hardly recognize it. It could have been either the chicken bacon or some Italian or Spanish meats. Too many options, indeed.

Relax, Ben– I told to myself. You’ve got a beautiful black folder where you keep your recipes.

Yup, I am an old-fashioned guy who makes the handwrite notes while cooking. I still believe in a hard copy.

However, I didn’t find any notes on this salad. I might have thought it was too simple to write the full recipe down. Cannot agree more indeed, but that didn’t help to solve my issue.

All right, I have a tablet where I used to keep some notes as well.

Bingo! I found the recipe. Pears, figs, feta, cranberries, walnuts, arugula, fig infused vinegar.

Wait a minute. There’s my protein? It wasn’t mentioned either. I must have though it wasn’t that significant.

And I told you that I don’t trust all these devices. A hard copy is the best. When you don’t forget to write down everything, I guess. Well. Never mind.

That’s sad. But that won’t refrain me from posting this Fig Pear Feta Salad. Because you can always say something like that: chicken bacon, prosciutto, or other protein of your choice. Right?:)

Do you make the notes while cooking and how do you organize them? Have you ever had a situation when you could not remember some important info about the recipe?


Watch the video: Perfect Crepes Family Recipe. Pancake Day - Масленица Edition (July 2022).


Comments:

  1. Burnell

    Bullshit

  2. Goodwyn

    Your opinion is your opinion

  3. Ponce

    Why?



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