|
|
|
Andalucian cuisine - a guide
Undoubtedly one of Spain's most culinary rich regions, Andalusia is an area famed for its cuisine and its culture of food. Much like the rest of Spain, food is an important part of social life; here the meal is about a lot more than simply eating....
Cucumber Salad Recipes
Cucumbers are a good source of vitamins' C, A and K. They are
loaded with potassium and low in cholesterol, sodium and
saturated fat. That's all the information you are going to get
from me on that subject. These are my own home recipes and...
Gingerbread Cookies
Here is a sure holiday crowd pleasing recipe. This recipe makes
about 2 dozen cookies, but you can double it. Use a gingerbread
cookie man cookie-cutter.
6 cups all-purpose flour, plus more to cover work area 1
teaspoon baking soda 1/2...
Green Tea Brewing Guide
Green tea is believed to have many healthful benefits. If you have ever tasted a good cup of green tea it can be reviving and delicious. However the delicate nature of this tea does demand a certain watchful eye when preparing it. Here is an easy to...
How to Cook without Water
At simplyKitchenware.com , we are often asked about the problem of cooking without water. Nobody likes the smell of burning food, and the most obvious response to the pan drying out is simply to add more water. However, this is not always the best...
Must Haves for Any At-Home Chef
With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for 'fit for a king' meals. Not being a professional Chef shouldn't stop you from being able to cook like one. But, you'll need the right...
Selection of Seafood Recipes – compliments of Café Hobson
Selection of Seafood Recipes – compliments of Café Hobson Salmon Pate 1 cup salmon, flaked 1 pkg. (8 oz.) cream cheese, room temperature 1 tablespoon fresh lemon juice 1 teaspoon prepared horseradish 1 teaspoon onion, grated 1/4 teaspoon salt 1/8...
Supporting Local Flavors
In the last 10 years Americans have seen a boom in local food markets and for good reason. While Americans continue to buy more fast food, they still expect perfect ingredients and they are finding them.
So why are they turning to their local...
The potato - one of Austria's most consumed vegetables
My mother used to say, "I could do without bread, but not
without potatoes." Austria´s domestic cooking was based on what
grew in the ground and hence filled the stomach. When the potato
came to Europe in the 16th century, hunger haunted the...
The role and challenges of the microbiologist in the foodservice industry
The study of microorganisms is called microbiology and persons or scientists who study microorganisms are called microbiologists.. Microorganisms are very small organisms and include algae, bacteria, molds, protozoa, yeast and viruses. These...
|
|
| |
|
|
|
|
|
|
Asparagus Crepes
Crepes are a wonderfully versatile food that can be enjoyed for
breakfast, dinner and even appetizer. Here is an asparagus
crepes recipe that can be served as either an appetizer or
coupled with soup for a light lunch.
Asparagus Crepes
18 Small Crepes, about 2 inches in diameter (recipe below)
1 Bundle of tender young asparagus spears, or a package of
frozen asparagus spears
5 oz Creamy cheese with herbs, such as brie with herbs
1 Tbs Butter
1 Tbs Extra Virgin Olive Oil
Break the ends off asparagus so the tips are about 3 inches
long. Cook the asparagus tips in a skillet with the butter and
olive oil until tender crisp.
Spread the softened room temperature cheese on each crepe. Place
one asparagus spear on each crepe. Roll the crepes. Serve at
room temperature.
To make the crepes.
1 Cup Flour
¾ Cup Water
¾ Cup Milk, whole or 2%
3 Eggs
2 Tbs Butter, melted and cooled
¼ tsp Salt
Whisk the eggs until foamy then add the rest of the ingredients
and whisk until smooth. Cool in the refrigerator for about 1
hour.
Remove from the refrigerator and stir. The batter should be the
consistency of heavy cream. If the batter is too thick stir in 1
tsp of water at a time. If the batter is too thin whisk in 1 Tbs
of flour at a time.
Cook the crepes like pancakes in a small skillet or crepe pan.
You may need to tilt the pan from side to side in order to
spread the batter into a thin crepe. When the first side of the
crepe has browned flip the crepe for just a couple seconds. Use
the first crepe as a test; they are easy to make just practice a
bit.
Two tips when cooking crepes do not allow the skillet get too
hot and separate the cooked crepes with a piece of waxed paper
or parchment paper so they do not stick to one another.
About the author:
Shauna Hanus is a gourmet cook who has launched the Recipe of
the Month Club. The Recipe of the Month Club is the perfect gift
for all the people on your list who love to cook. With the
Recipe of the Month Club you can give 3, 6 or 12 months of new
and exciting gourmet recipes as a gift for Christmas, Hanukah or
birthdays to all the cook-aholics in your life. Find out more at
http://www.cookbookaddict.com
|
|
|
|
|
|