Monday, September 10, 2007
As a Chef I always want to find ways to peak children's interests in food!
This is one of my favorite pictures from the children's book Slightly Cloudy with a Chance of Meatballs. I give it to everyone under and over the age of 10. So pretty much everyone gets the book.
All the Best, Happy Reading!
Cream Of Mushroom Soup, and Seared Polenta Cake with Gazpacho Salsa and Mache Garnish..
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Sunday Morning is a day of rest. What better way to spend that day of rest but at a market surrounded by crowds and lively activity. Especally when we are at the brink of a new season. There is an alluring smell of juevos rancheros, omeletts and sweet and savory crepes looming in the air. With my ice coffee in hand and my sun glasses on I am ready to face the day. I have so many choices of what fabulous goodies I get to choose from. In the end I go for a savory and delicious french crepe. The best part is as I am hungry and in line waiting anxiously I get to watch the process unfold, but if you are like me as well as eating them I like to make them.
They are wonderful to make at home as well as get them at the market. The trick is that you can make the crepes ahead of time by the bunches and store them away in your freezer so that you can pull them out at a moments notice.
1 cup ap Flour
1/2 cup 2 % milk
1/2 cup water
pinch of salt
and 3 tbsp butter
Whisk together the flour and the eggs, next slowly incorporate the milk. butter and salt. (it is easier to soften the butter)
After all the ingredients are combines let the mix rest for 1/2 an hour. Heat up your crepe pan, and use a non stick spray to prevent the crepes from sticking. Know that the frst one that you make is not going to be as good as the rest. It should be known as a sacrafice crepe! Seperate the finished ones with either wax paper or parchment. The great thing about crepe recipes is that they are good for either sweet or savory crepes. My favorite is chicken and mushroom.