Hey guys, I'm planning a little brunch on Sunday and I keep thinking about serving savory crepes. The problem is that I just haven't been able to come up with great filling ideas. Of course the standard protein with a bechamel sauce, perhaps adding cheese and/or nuts. Mushrooms in a sauce with a little sherry.............and, that's all I can think of. Please HELP!!!!
I can't wait to hear the responses!
Thanks, Nina
I've recently gone vegetarian for a bit. I really want to refocus my diet and it forces me to be very creative in the kitchen. I was looking for some more ideas for entrees for veggies. Not everyday budget college kid food rice and beans and veggie burgers, but for the really good meal I spend time on a couple times a week. I made a veggie version of of the fresh pasta with pancetta here on the site, which turned out great. And then I've done a a brunch style wrap with pan seared peaches and an orange pan sauce, also really good. Plus a few more asian style dishes.
So I was making some pasta last night and wanted to kick it up a bit (ok, make it edible, at least).
Julia Child was born on August 15, 1912. Just wondering if anyone has any foodie plans for the occasion. I'm making Napoleons.
I'm very exited about finally getting my new cookware this week. I ordered a really nice set of Update International at the recommendation of Chef Jacob. I'm amazed at the quality for the price. The 10 piece set in this picture was only $250 delivered, so for good measure I ordered a pot rack too. Tonight I'm finally getting with a home made taco feed.
Great recommendation, thanks Chef!
Going to make some gazpacho today and started to think about all the variations from the classic Spanish gazpacho. Anyhow, I'm just curios about the different variations from all the folks out there. What do you like?
I cook quinoa because it’s far more nutritious than rice and it doesn’t take long to cook. Tonight, perhaps out of desperation, I started to just add stuff.
First was raisins, followed by unfiltered extra virgin oil and topped with Maldon smoked sea salt... all after the unsalted quinoa was cooked.
So, it's Saturday. Farmer's Market Day in Goderich. I decide to purchase carrots, celery. yellow and green beans to bring home,
chop up and blanch,bag and freeze for future use. Question is ...can I use the same water to blanche each veggie and if so can I mason jar the water ,, refrigerate for future use and if so how long does it keep?
No giggiling please , I am in a learning process here and thanks
So, as many times as I've used dehydrated mushrooms, i've never actually done it. I got some great Kennett Square (mush cap of i believe the world, but definitely the usa) from my farmers market on saturday. I got three ports, which of course are going to get used fresh, i know it's standard, but i do some nice doctoring for portoburgers. The others, some maitake, oyster, and cremini. When drying, is there really anything to keep in mind? Also, is there really a lot of loss with these when rehydrating? I feel like all that is lost with mushrooms seems to be water.
Can anyone recommend where I can learn the general principles about constructing restaurant quality plates.