Crepes (Multi-National)

      For many years there has been a great debate about which country was the originator of this very intriguing carbohydrate.  The answer itself is in the history books.  The making of this very thin pancake like dish actually originated in the middle east where it was made as a savory dish.  It was during the period of the crusades and the fall out of the dark ages that this dish gained a sweet side and made its way to Europe where the french turned it into an iconic dessert known as 'Crepe Suzette'.
      The recipes listed below, are something I usually use in the early morning but they can be used as en entree or dessert depending on what your tastes are.  My strawberry crepes recipe uses a white chocolate mousse with infused strawberries and a basil syrup (no that is not a typo it is basil) which is why you can use it as a dessert.  If you want the savory then spinach and leek crepes are what you should serve as the cheese and green vegetables make a great side dish or main course.  But if you enjoy the traditional then just take some melted chocolate and drizzle them over the finished crepes.

Basic Crepes

 1 1/2 cups milk

4 eggs

1 cup all purpose flour

1 1/2 teaspoons sugar

1/8 teaspoon salt

Butter (alot of butter)

In a small mixing bowl, combine the milk and eggs.  Sift together the flour, salt and sugar and slowly mix this into the milk mixture.  Cover the bowl with plastic wrap and refrigerate it for 1 hour.

In a 8 inch skillet melt 1 teaspoon of butter.  Using a spatula pat down any bubbles that form when the butter is good and melted.  Pour a 1/8 cup of the chilled crepe batter into the pan and begin to tilt the pan so that the batter can evenly coat the bottom.  Cook the crepe until you begin to see the crepe firm up flip the crepe and cook it for a additional 10-15 seconds. 

Remove the crepe to a rack to cool and continue to cook with the remaing batter.  If you do not intend to use the crepes immediately then you can actually store them in the freezer for about 2 months.  If you intend to do this then you must separate the crepes with either parchment or wax paper so that they do not stick together. 

Makes about 12 crepes

Nick's Strawberry Crepes

2 cups heavy cream

4 egg whites

1/2 cups sugar

8 ounces melted white chocolate

4 ounces finely chopped white chocolate

1 carton (12 ounces) strawberries

1/3 cup fresh basil leaves (firmly packed)

1/2 cup light corn syrup

6 crepes

In a large pan of boiling water and a bowl of ice water blanch the basil leaves.  Blanch the leaves in hot for 30 seconds pat dry with a paper towel and place in ice water.  Drain the leaves and squeeze dry.  In a mixer puree the basil and corn syrup.  Transfer the syrup into a container and chill for 2 hours, or overnight allowing the flavors to develop.  Strain the syrup through a fine mesh strainer disposing of the solids.  Chill the syrup for an extra 15 minutes.

In a large bowl whip the heavy cream until soft peaks form, cover and refrigerate until needed.  Over a pan of simmering water, place a bowl of coarsely chopped white chocolate to melt stirring often.  When it is melted set aside.  Place over the same pan of water, after the chocolate is melted, combine the sugar and egg whites in a clean bowl and whisk together until the sugar is melted and the egg whites are warm.  Place the egg white mixture and whip until it is thick and stiff about 5-7 minutes.  Fold the melted chocolate into the egg white mixture.  Add the whipped cream and finely chopped chocolate and fold in.  Chill it for about 2 hours. 

When you  are ready to serve, hull and slice the strawberries length wise.  Fill each of the crepes with an even portion of the mousse.  Fill with the strawberries reserving for some for a garnish.  Drizzle with the basil syrup and garnish with the remaining strawberries.  Serve immediately

Serve 6

 

Leek and Spinach Crepes

7 ounces of leeks, halved, rinsed and finely shredded

3 ounces of soft goat cheese, chopped

8 ounces spinach washed, dried and shredded

6 crepes

2 tablespoons butter

freshly grated nutmeg to taste

salt and pepper to taste

Preheat your oven to 400*.  Melt the butter in a heavy bottom skillet with a lid over high heat.  Add the leaks and stir around so that they are well coated.  Stir in the salt and pepper to taste.  Add a few grating of nutmeg, and then cover the leeks with a sheet of wet wax paper and put the lid on the pan.  Reduce the heat to very low and let the leeks sweat for 5-7 minutes, until very tender but not yet brown.  Stir in the spinach and season if needed just till wilted.

Divide the spinach and leek mixture among the 6 crepes and due so with the cheese as well.  Place the crepes in a 9x13 pan and bake the crepes covered for about 5 minutes until the cheese has began to melt.  Serve immediately

Serves 6

Red Velvet Cake (United States)

     Comfort food is something that everyone has.  Whether it is a favorite flavor of ice cream that helps you get happy after a ruff day at work, or if it is a large piece of red meat cooked extra bloody with just a bit of seasoning we all have that one food that just makes your hear skip a beat. 
      When it comes to Southern Cooking the term comfort food applies to an entire variety of different dishes that can not only make your hear skip a beat, but stop all together if eaten in excess.
      Of all of these dishes, the one which I can not resist sinking my fork into is Red Velvet Cake.  The taste is not chocolate, even though it has cocoa powder; it has no raspberries or strawberries, despite the brilliant red color; and the flavor is something that you can not compare to anything else. 
      When ever I make this cake I actually meditate on the image of Scarlett O'Hara in gown with the wind, when she had downed her iconic red velvet party dress with the feathers.  The cake should not be heavy, it should have a light red color (not to deep), and the frosting should be creamy and not to sweet.  In other words it should be elegant.

(As with any cake, it can be turned into a cupcake.  All this took was a star tip some sanding sugar and a raspberry for the topper and it becomes a real crowd pleaser.)

 

Red Velvet Cake with White Chocolate Cream Cheese Frosting

2 1/4 cups sifted cake flour

2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 tablespoon red food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

1 1/2 cups sugar

1/2 cup unsalted butter

2 large eggs

4 ounces good quality white chocolate

1/2 cup unsalted butter

2 packages (8 ounces each) cream cheese

1 tablespoon vanilla extract

3 cups powdered sugar

1/3 cup sour cream

Red Sugar for decorating

Preheat your oven to 350*.  In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.  In a separate bowl mix together the buttermilk, red food coloring, vinegar, and vanilla just until blended.  In a large bowl cream together the butter and sugar.  Beat in the eggs 1 at a a time mixing well after each addition.  Alternatively add the wet and dry ingredients 1/4 at a time mixing well after each addition.

Grease and flour two 9" cake pans and divide the cake batter between the two pans.  Bake the cakes for about 25 minutes or until a tooth pick inserted into the center of each of the cake comes out clean.  When finished, removed from the oven and allow the cake to cool for about 10 minutes before turning them out onto a cooling rack to finish cooling the rest of the way.

While the cake is baking place the white chocolate onto a the top pan of a double boiler over simmering water.  Stir the chocolate until constantly until it has melted completely, and then allow it to cool until it is barely warm but still stirrible.

Using a mixer beat the butter and cream cheese together until light.  Beat in the vanilla extract.  Using a spatula combine the powdered sugar until well combined (do not use a mixer as powdered sugar and mixers tend to end in a mess).  Add the melted chocolate and beat until well combined, gently fold in the sour cream and place the frosting into the refrigerator and chill until ready to spread. 

On the intended serving platter place a tiny dollop of the frosting onto the center of the platter to hold the layers in place. Place the first layer of the cake onto the serving platter and spoon 1/3 of the frosting onto the top of the slice and smooth it over.  Place the top layer of the cake onto the first layer and use the remaining frosting to frost the top and sides of the cake.  To decorate the cake use use the colored sugar and gently sprinkle half way up the sides of the cake. 

(Makes 12 servings)