Delphin Gomes
INGREDIENTS:
1 CUP all purpose flour
2 TABLESPOONS sugar
1 CUP milk
2 eggs
1/3 CUP water
2 TABLESPOONS butter, melted and cooled a bit
FLAVOR OF CHOICE (GRAND MARNIER) 1 TABLESPOON, OPTIONAL
1 TEASPOON vanilla
PROCESS:
1. Combine flour and sugar in a large bowl.
2. Add eggs and half the milk and whisk the batter until combined. Do not overmix.
3. Add remaining milk and vanilla (and flavor) and whisk together.
4. Add water and whisk.
5. Add butter.
6. Let sit at least 1 hour before using. Can refrigerate overnight.
7. If you mix using this technique, you will not have lumps.
8. This recipe makes nine or ten 10-inch crepes.
9. Heat crepe pan over medium heat. Brush lightly with butter. Ladle batter onto pan and hold and turn pan at an angle so batter coats it in a thin layer. Cook until slightly browned, then flip and cook the other side briefly – just to get a little color. Crepe should be thin and delicate, but not lacy and crunchy – if lacy, use more batter for the next one. You may need to adjust the temperature and batter amount to find the right balance.
10. Stack crepes on aluminum foil – they can be reheated in the oven or even microwaved briefly. They can be frozen too.
Thursday, March 1, 2012
Tuesday, February 7, 2012
Black Bean and Corn Enchiladas
Vegetarian Times Issue: September 1, 2001 p.28 — Member Rating: 
Here’s a fresh-tasting Mexican dish that is as satisfying as it is simple to make.
Meal Plan: Serve with a sliced jicama and orange salad sprinkled with fresh lime juice and a dash of cayenne.
Meal Plan: Serve with a sliced jicama and orange salad sprinkled with fresh lime juice and a dash of cayenne.
Ingredient List
6 Servings
- 2 (15-oz.) cans black beans, rinsed and drained
- 2 cups frozen corn
- 1/3 cup sliced scallions (white and light green parts)
- 1 large tomato, chopped
- 1/3 cup plus 2 Tbs. chopped cilantro
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- Dash of ground chipotle (optional)
- 20-oz. can low-sodium enchilada sauce
- 12 (6-inch) corn tortillas
- 1/2 cup shredded cheddar cheese or soy cheese (2 oz.)
Directions
- Preheat oven to 375F. In large nonstick skillet, combine black beans, corn, scallions and tomato. Bring to a simmer over medium-high heat. Add 1/3 cup cilantro, oregano, cumin and chipotle powder. Cook, stirring occasionally, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat.
- Coat medium baking dish with thin layer of enchilada sauce.
- Place tortillas in stack on microwavable plate; cover with moist paper towel. Microwave tortillas on high until soft and heated through, about 1 minute. Dip tortillas in enchilada sauce to lightly coat and spread with about 1/4 cup bean mixture. Roll tortillas and place seam side down in baking dish. Spoon any remaining filling over enchiladas and cover with remaining enchilada sauce. Sprinkle with cheese and bake, uncovered, until bubbling, 15 minutes.
- Sprinkle enchiladas with remaining 2 tablespoons chopped cilantro and serve.
Nutritional Information
Per enchilada: Calories: 235, Protein: 9g, Total fat: 8g, Saturated fat: 4g, Carbs: 34g, Cholesterol: 20mg, Sodium: 138mg, Fiber: 7g, Sugars: g
Monday, January 16, 2012
Butternut Squash Lasagna
Like most lasagnas - this is better on day two.
Wednesday, December 14, 2011
Creamless Creamy Tomato Soup
From Cook’s Illustrated
serves 6 to 8
¼ cup extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped medium (about 1 cup)
3 medium galric cloves, minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth (I used vegetable broth)
2 tablespoons brandy (optional)
Table salt and ground black pepper
¼ cup chopped fresh chives (I didn’t use)
1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and start to break down, about 5 minutes. Remove and discard bay leaf.
2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.
serves 6 to 8
¼ cup extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped medium (about 1 cup)
3 medium galric cloves, minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth (I used vegetable broth)
2 tablespoons brandy (optional)
Table salt and ground black pepper
¼ cup chopped fresh chives (I didn’t use)
1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and start to break down, about 5 minutes. Remove and discard bay leaf.
2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.
Friday, November 18, 2011
Honey Maple Pecan Tart
Makes one 9-inch round or long rectangular 3×14-inch tart, 10 to 12 servings
For the crust:
½ cup (1 stick) unsalted butter, at room temperature
¼ cup sugar
1 large egg yolk
1 ½ cups all-purpose flour
1/8 tsp salt
For the filling:
1/3 cup honey
1/3 cup maple syrup
1/3 cup (packed) golden brown sugar
1/8 tsp salt
¼ cup whipping cream
3 tbsp unsalted butter
½ tsp vanilla extract
1 2/3 cups toasted and coarsely chopped pecans (I used 1 cup pecans, 2/3 cup walnuts)
Make the crust:
Preheat the oven to 350 F. Butter a 9-inch round or long rectangular 3×14-inch tart pan.
Using an electric mixer, beat the butter, sugar, and egg yolk in a bowl just until blended. Add the flour and salt, beat until moist clumps form. Press the dough into the bottom and up the sides of the pan. Put the tart pan on a baking sheet. Bake until the crust is golden, about 20 minutes. Cool in the pan on a rack. Maintain the oven temperature.
Make the filling:
Combine the maple syrup, honey, brown sugar, cream, and salt in a medium saucepan. Bring to a boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds. Remove from the heat, stir in the vanilla, then nuts.
Pour the filling into the cooled crust. Bake until the filling is bubbling in the center, about 15 minutes. Cool the tart in the pan on a rack. Unmold. Chill for 2 hours before cutting. The tart can be made 3 days ahead. Keep covered in the refrigerator.
For the crust:
½ cup (1 stick) unsalted butter, at room temperature
¼ cup sugar
1 large egg yolk
1 ½ cups all-purpose flour
1/8 tsp salt
For the filling:
1/3 cup honey
1/3 cup maple syrup
1/3 cup (packed) golden brown sugar
1/8 tsp salt
¼ cup whipping cream
3 tbsp unsalted butter
½ tsp vanilla extract
1 2/3 cups toasted and coarsely chopped pecans (I used 1 cup pecans, 2/3 cup walnuts)
Make the crust:
Preheat the oven to 350 F. Butter a 9-inch round or long rectangular 3×14-inch tart pan.
Using an electric mixer, beat the butter, sugar, and egg yolk in a bowl just until blended. Add the flour and salt, beat until moist clumps form. Press the dough into the bottom and up the sides of the pan. Put the tart pan on a baking sheet. Bake until the crust is golden, about 20 minutes. Cool in the pan on a rack. Maintain the oven temperature.
Make the filling:
Combine the maple syrup, honey, brown sugar, cream, and salt in a medium saucepan. Bring to a boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds. Remove from the heat, stir in the vanilla, then nuts.
Pour the filling into the cooled crust. Bake until the filling is bubbling in the center, about 15 minutes. Cool the tart in the pan on a rack. Unmold. Chill for 2 hours before cutting. The tart can be made 3 days ahead. Keep covered in the refrigerator.
Tuesday, November 15, 2011
Vegetable pilaf
From Sangita Desai
Ingredients
1 cup basmati rice
2 ½ to 3 cups water
4 tablespoons oil or ghee (clarified butter) – Sangita says you can use as little or much as you’d like
1 teaspoon cumin seeds
2 bay leaves
½ cinnamon stick
2 whole cloves
1 black cardamom pod
1 ½ teaspoon salt (I thought 1 teaspoon was better)
1 cup of mixed vegetables (frozen or fresh)
1 medium onion, sliced
1 medium potato, sliced
½ teaspoon minced garlic
½ teaspoon minced fresh ginger
1 ½ teaspoon chopped green chilies
2 teaspoons chopped cilantro for garnish
pinch garam masala and chili powder (optional)
Method
1. Soak rice in water for 30 minutes. Drain and keep it aside.
2. Fry onion and potato until golden brown. Keep aside.
3. In a nonstick pan, heat oil on medium heat.
4. Add cumin seeds and all the whole spices and stir until they start sputtering.
5. Add ginger and garlic and green chilies and stir for a minute.
6. Add the veggies and mix well for some time.
7. Add the rice. Mix well and continue to stir for some time.
8. Add water and salt, mix well.
9. Cover the pan and let cook until rice gets tender. (15-20 minutes)
10. Garnish with fried onion, potato and cilantro.
11. Serve with any vegetable curry, buttermilk, or itself.
Tip
1. You can also add a couple of finely chopped tomatoes to add extra zest to the dish.
2. You can also add beans, raisins, and dry nuts like cashews, almonds, etc.
Ingredients
1 cup basmati rice
2 ½ to 3 cups water
4 tablespoons oil or ghee (clarified butter) – Sangita says you can use as little or much as you’d like
1 teaspoon cumin seeds
2 bay leaves
½ cinnamon stick
2 whole cloves
1 black cardamom pod
1 ½ teaspoon salt (I thought 1 teaspoon was better)
1 cup of mixed vegetables (frozen or fresh)
1 medium onion, sliced
1 medium potato, sliced
½ teaspoon minced garlic
½ teaspoon minced fresh ginger
1 ½ teaspoon chopped green chilies
2 teaspoons chopped cilantro for garnish
pinch garam masala and chili powder (optional)
Method
1. Soak rice in water for 30 minutes. Drain and keep it aside.
2. Fry onion and potato until golden brown. Keep aside.
3. In a nonstick pan, heat oil on medium heat.
4. Add cumin seeds and all the whole spices and stir until they start sputtering.
5. Add ginger and garlic and green chilies and stir for a minute.
6. Add the veggies and mix well for some time.
7. Add the rice. Mix well and continue to stir for some time.
8. Add water and salt, mix well.
9. Cover the pan and let cook until rice gets tender. (15-20 minutes)
10. Garnish with fried onion, potato and cilantro.
11. Serve with any vegetable curry, buttermilk, or itself.
Tip
1. You can also add a couple of finely chopped tomatoes to add extra zest to the dish.
2. You can also add beans, raisins, and dry nuts like cashews, almonds, etc.
Chole (chickpea curry)
Also known as Chana Masala
From Sangita Desai
Ingredients
16 ounce can chick peas (garbanzo beans)
1 tablespoon oil
1 medium onion, chopped
1 large tomato, crushed
1 teaspoon garlic, minced or crushed
1 teaspoon fresh ginger, minced or grated
1 hot pepper (seeds included for extra heat)
2 tablespoons coriander powder
½ teaspoon turmeric
½ teaspoon red chili powder
¼ teaspoon garam masala
1 teaspoon chole masala powder (MDH brand Chana spice mixture)
kosher salt, to taste
1 cup water
2 teaspoons fresh cilantro, for garnish
Method
1. Drain the water out of the chickpeas. Rinse well and let drain.
2. Heat oil in a heavy saucepan.
3. Add cumin seeds and heat until they crack.
4. Add tomato, onion, pepper and other spices. Cook for 5-7 minutes on medium heat.
5. The mixture will start leaving the oil. Add chickpeas.
6. Add water, cover the pan and let cook for about 15-20 minutes on medium heat.
7. Add cilantro and cook for a minute or 2.
8. Serve hot with Indian bread or rice.
From Sangita Desai
Ingredients
16 ounce can chick peas (garbanzo beans)
1 tablespoon oil
1 medium onion, chopped
1 large tomato, crushed
1 teaspoon garlic, minced or crushed
1 teaspoon fresh ginger, minced or grated
1 hot pepper (seeds included for extra heat)
2 tablespoons coriander powder
½ teaspoon turmeric
½ teaspoon red chili powder
¼ teaspoon garam masala
1 teaspoon chole masala powder (MDH brand Chana spice mixture)
kosher salt, to taste
1 cup water
2 teaspoons fresh cilantro, for garnish
Method
1. Drain the water out of the chickpeas. Rinse well and let drain.
2. Heat oil in a heavy saucepan.
3. Add cumin seeds and heat until they crack.
4. Add tomato, onion, pepper and other spices. Cook for 5-7 minutes on medium heat.
5. The mixture will start leaving the oil. Add chickpeas.
6. Add water, cover the pan and let cook for about 15-20 minutes on medium heat.
7. Add cilantro and cook for a minute or 2.
8. Serve hot with Indian bread or rice.
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