Crepe recipe for lazy sunday 

Sunday, July 25, 2010 at 01:09PM

 

Here is a recipe my mother and my family use to make all the time. It is really easy to make a dessert with it or even a main meal. I decided to put this recipe when I visited my friends yesterday. They told me that they wanted to make pancake one morning but had no clue how and they were hoping the recipe would be on my website. Respecting the Quebec tradition I decided I would post a crepe recipe instead of a pancake recipe. I like crepe better because they are thinner, softer and doesn't have the cake texture that the pancake has.
Use the base mix and add anything you want in there. if you want breakfast add berries, maple syrup, ,apple, brown sugar as a topping. If you want a dessert after dinner, cook the crepe prior to the dinner, place the crepe in between two parchment paper, and once you have the quantity required put it in a ziploc freezer bag and freeze it. It's really simple, take them out  a hour prior to dessert. You can whip some cream to make whip cream and for this you add 1 teaspoon of vanilla with 500ml of 35% cream. Cut some 1 basket of strawberries in pieces, grate some dark chocolate as well. Take 2 cups of fresh strawberries you cut and add 1/4 cup of sugar or honey. Put these two item in the food processor to make puree. Finally mix the whip cream with the rest of the cut strawberries. Take each cream separately, spread 2 spoonful of the mix, roll the crepe, put a dot of whip cream of the crepe, some strawberry sauce you made earlier and grate dark chocolate.
If you want to make a dinner with it,  simply make the crepe base and add inside anything you like. You may want to add ham, prochutto, smoke salmon, spinach, aspargus, mushroom, tomatoes, any kind of cheese is good as well ( cheddar, monterey jack, brie, swiss cheese, smoke cheddar) and top with a mushroom sauce, bernadaise sauce or bechamel sauce. I really like it when my mom put the bernadaise sauce on it ( which is the same thing as the sauce in the egg bennies). She was also putting some swiss cheese on the top of the crepe and put on broil for a few minute to allow the cheese to melt and crisp on the crepe ! Hummmmmmmmmmmmmmm delicious !
Here is the base recipe my friend I hope you will enjoy as much as I do !!
Base recipe for crepe

Ingredients
- 1 cup of all purpose flour or whole grain flour
- 1 teaspoon of salt
- 1 egg
- 1 1/4 cup of milk
- Butter or oil

Recipe
1- Sift the flour, add the flour and salt together in a large bowl. Make a well in the middle of the mix.
2- Add the egg and the milk and with a mixer mix for 5 minutes or until well blended and not big grains inside the mix.
3- Put a saran wrap on the mix and put into he fridge for about an hour.
4- Put a non stick pan on medium high for 2 minutes, add the butter or oil and add 1/4 cup of the mix in the pan.
5- Twist the pan on each side to allow the mix to spread in the pan.
6- Lightly lift the side of the crepe and look if it is slightly brown and if so turn on the other side.
7- Cooking a crepe take about 2 minutes because it is really thin it will cook faster.

 

Best barbecue trout ! 

Monday, July 19, 2010 at 08:38PM

 

This week-end me and David when fishing. We try to go has often has possible, when we have a day off and the weather is nice. Here is BC there is a lot of beautiful lake but I have to admit I learned my fishing technique off my dad on the east coastal lake. I practiced a lot of ice fishing being young and it was great to go back to the basic. David ended up catching a big trout, which was around 50 cm and since it was our only catch of the day we decided to eat it the same night. There is multiple ways to cook trout. We usually guts the fish, leave the skin on and lightly dab in oil and flour. This time I decided to cook it on the barbecue. It is quite difficult to cook a fish on a barbecue because it doesn't require a lot of cooking time, therefore it is difficult to keep the outside crispy and the inside moist. We were so excited to try this that I completely forgot to take a picture. Well it was so good we ate it all. Here is my recipe:
Basil- lemon Trout with brown rice and green beans salad
Trout
Ingredient
- 1 trout gutted and skinned
- 1/2 cup of olive oil
- 1/2 cup of lemon juice
- 6 garlic clove shopped in thin slices
- 1 green onion chopped
- multiple fresh basil leave
- sea salt and fresh craked pepper

Recipe
- First cut 5 insert in the top of the skin of the fish
- Insert a few garlic slice in each cut
- Insert a few green onion bite in each cut
- Insert 1 basil leave per cut
- Mix the olive oil, lemon juice, the rest of the garlic and green onion in a food processor.
- Process for 1 minutes
- Put the fish in a deep baking pan and marinate with the previous mix for 45 minutes.
- Oil the top rack of your barbecue
- Start your barbecue at the highest temperature for 10 minutes
- Salt and pepper the fish when done marinating and add it to the bbq
- Reduce the heat to low medium for 9 minutes on each side

David made the succulent Ricardo ribs with beer bbq sauce

Thursday, July 15, 2010 at 08:22PM

 

This is THE only recipe my boyfriend will do without me asking to cook. Not only he will make it from his own hand but he will go out of his way to go buy the ingredients. If you know my boyfriend you'll understand that this is a big deal. I proposed him to use this recipe a while ago when he had a bbq with some guys friend. Ill like the fact that this section in the book is made specifically for guys night. I decided to show my boyfriend the recipe. Well, there was beer in it so it wasn't very hard to convince in. Anyway, I had tried multiple kind of ribs in my life, but i'm not a ribs girls I guess because I never really liked it so much. Well this recipe has changed my outlook on ribs. This being said my boyfriend had a great success with these ribs and he decided to make them again last night. I was not feeling good at all so the fact that he would cook for me was already a delight and it really was. By the way this recipe was taken from Ricardo cooking book named Meals for every occasion. For a bit of bio, Ricardo Larrivee was born in Quebec, when in 1980 he enrolled in the  Institut de tourisme et d'hotellerie du Quebec which is one of the best school for hospitality in Quebec. He started his first job as on Radio-Canada for a cooking show. He since became a culinary icon for Quebec and now all over the world. I really recommend to purchase his cooking book, every recipe is delicious and represent Quebec very well.

Visit his website for more details: http://www.ricardocuisine.com/  
                                                          
 Ribs with beer bbq sauce
Ingredients:
8 lb of baby back pork ribs
Sauce
1 cup of chili sauce
3/4 cup of brown sugar
1 cup of tomato paste
2 cups of pale ale beer
6 garlic cloves
4 tsp of Dijon Mustard
4 tsp of Worcestershire sauce
2 tsp of ground ginger
1 tsp of cayenne pepper
1 tsp of salt

Recipe
1- Cut the meat between the ribs to obtain 3 ribs per piece
2- Place the ribs in a large saucepan and cover with lightly salted water. Bring to a boil and skim. Reduce the heat and cover and simmer gently for 45 minutes. Drain and set aside.
3- For the sauce, in a saucepan over medium heat bring all the ingredients to a boil while stirring. Lower the heat and simmer for 7 or 8 minutes.
4- In a large dish coat the ribs with the sauce. If you have time, cover and refrigerate for several hours.
5- With the rack in the middle position, preheat oven to 375 degree D. line 2 rimmed baking sheets with foil.
6- Arrange the ribs on the sheets. Cover with foil and cook for 40 minutes. Remove foil and cook for another 30 minutes or until the meat falls from the bones.

 

My monday night dinner !

Monday, July 12, 2010 at 08:59PM

 That's what I call a pretty good Monday dinner. Of course it need a bit of preparation and time so if your short on time this may not be the right thing to make. I like this recipe because you can virtually use any spices and any oil to aromatize your hens. It can be healthy depending on what you make it with and use as a side dish. it is summer so you must take advantage of it. There so many beautiful vegetable that are for sale at farmers market and it is really affordable. You can use wine instead of beer or maple syrop reduce with chicken stock. Here is my recipe:


Cornish hens with rosemary, lemon, light beer spices
Ingredients
- 2 to 4 Cornish hens
- 1 lemon cut in 8
- fresh rosemary
- olive oil
- 2 to 4 clove of garlic
- 1 cup low sodium chicken stock
- 1 cup of light beer
- savory
- nutmeg
- cinnamon

Recipe

1- First rub the Cornish hens in olive oil
2- In the cavity insert the garlic clove, a piece of lemon and stick 2 pieces of rosemary in between the legs
3- Dash a bit of salt pepper, cinnamon, nutmeg and savory
4- cook for 25 minutes at 450 degree and take the hens out
5- Add the beer and chicken stock together and pour on the top of the hens.
6- Add 2 more spring of rosemary to the mix
7- Cook at 350 degree for another 35-40 minutes

Feta Eggplant and roasted garden carrot

Ingredients:
- 1 eggplant
- 1/2 cup of crumble feta
- salt
- olive oil
- garden carrots

Recipe
1- cut the eggplant in 1 inch thick slices
2- cover with salt and let stand for 20 minutes, this will allow the liquid to come out.
3- Lightly dab the eggplant with a scoot towel to remove the liquid
4- Align the egg plant and carrot on a baking sheet
5- Drizzle with olive oil
6- Add the crumble feta cheese on the eggplant
7- Cook at 350 degree for 20 minutes and then broil for 5 minutes

 

Take what you have left over summer salad

Tuesday, July 6, 2010 at 10:11PM

Here is my yesterday dinner and today's lunch. You can allow yourself to experiment with taste and flavor. You want color, you want different texture and you want to do it yourself. Take a bit of everything you have left in your refrigerator. You want to balance it out, some veggie, some fruits, some protein and some nuts. Everything is then possible. Here is my Annie's take what you have left over summer salad.
Example of veggies and fruits: salad, lettuce, spinach, pepper, tomatoes, avocado, celeri, peppers different color, roasted onion, zucchini, aspargus, eggplant, mushrooms, carotts, beets... don't forget strawberries, blueberries, blackberries, oranges, mandarine, kiwi, pineapple.

Example of protein: fish, salmon, tuna, egg white, steak slices, turkey or chicken breast, pork slice, tofu sliced.
Example of nuts: almond, walnuts, sesame seeds, pine nuts, cashews, sunflower seeds.

Ingredients:
- 1/2 yellow pepper in strip
- 1/4 cup blueberries
- 1/4 cup chopped dates
-  Hand full of shopped almond
- 1/2 cup of fresh sliced mushroom
- 2 cups of baby spinach leafs
- 1 or half a chicken breast roasted and cold
Vinaigrette
- 1/2 cup strawberries
- 3 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
Toss everything in a bowl and enjoy !!