Sunday Supper Recipe:: Buckwheat Crepes

CrepeMushroom

A few years ago, I had the distinct pleasure of working with Sinskey wines and belonging to their wine club. Each month I received wine along with a recipe for a unique meal. One of my favorites was Golden Wild Rice Buckwheat Crepes with Mushrooms and Taleggio Cheese. It’s the perfect Sunday supper recipe, especially this time of year.

Golden Wild Rice Buckwheat Crepes with Mushrooms & Taleggio Cheese
Serves: 10 to 12

You will need:
1 recipe crepes
– 1 recipe mushrooms
– 1 recipe bechamel
– 12 ounces Italian Taleggio or Fontina, pulled apart or cut into small pieces
– 1 cup finely grated Parmesan cheese
– 1 cup finely chopped cooked Swiss chard or Spinach
– Kosher salt
– Freshly ground black pepper

To prepare:

Preheat the oven to 375 degrees F.

Toss the pieces of Teleggio with ½ cup of Parmesan in a large bowl. Add the mushrooms and greens and toss well to combine. Add 1 cup of béchamel and mix well. Season to taste with salt and pepper.

Lightly oil a 15” x 10” baking dish with olive oil. Spread 1 cup of béchamel evenly in the bottom of the dish. Sprinkle with ¼ cup of Parmesan.

Lay the crepes flat and place about ⅓ cup of the filling in bottom third of the crepe and roll the crepe up. Place the crepes side by side in the prepared baking dish then repeat until all of the crepes are filled.

Pour the remaining béchamel evenly over the top of the filled crepes. Sprinkle the remaining ¼ cup of Parmesan over the top.

Place the crepes in the preheated oven and bake until bubbly and golden, about 45 to 50 minutes. Cool for 10 minutes before serving.

Crepe

Buckwheat Wild Rice Crepe Batter
Yield: 16 crepes

You will need:
– 1½ cups all-purpose flour
– ¼ cup buckwheat flour
– 2 teaspoons kosher salt
– 3 cups water, divided
– 6 large eggs
– Extra virgin olive oil
– 2 cups wild rice

To prepare:

Mix flour, buckwheat and salt. Mix eggs, 2½ cups water and ¼ cup olive oil and slowly beat into flour mixture. Beat until smooth.

Add the wild rice. Let rest for 20 minutes covered at room temperature. Batter to should be thin enough to easily coat the bottom of a pan when swirled. Add more water to thin if necessary.

Heat a 10” nonstick pan over medium high heat. When the pan is hot brush lightly with olive oil.

Use a scant 4 ounce ladle or ½ cup measure to pour batter into pan and roll around to thinly cover bottom. Stir the batter well before scooping to make sure you get wild rice in the scoop.

Cook on one side over medium heat until batter is set and edges start to brown. Flip over and cook for a few seconds on the other side.

Use a spatula to remove the crepe to a plate or simply flip the pan over and let the crepe land on the plate. Smooth the crepe so it flat for stacking. If you will be freezing the crepes separate each crepe with squares of parchment paper. Let cool.

Note: Crepes can be stored at room temperature overnight, tightly wrapped after cooling or frozen up to 2 months tightly sealed.

Sauteed Mushrooms
Yields: 4 cups

These delicious and fragrant mushrooms can be used to stuff omelets, top pizzas, or accompany a nice grilled steak.

You will need:
3 tablespoons extra virgin olive oil
– 2 pounds thinly sliced crimini mushrooms
– Kosher salt
– Freshly ground black pepper
– 2 teaspoons thyme
– 1 teaspoon minced garlic
– 3 tablespoons minced shallots

To prepare:

Heat a large sauté pan over high heat. When the pan is hot add the olive oil and then the mushrooms.

Cook for 10 to 12 minutes stirring occasionally until the mushrooms are golden and the pan juices are almost dry. Season to taste with salt and pepper.

Reduce the heat to medium, fold in the thyme, garlic and shallots and cook 1 to 2 minutes more. Turn out onto a sheet pan to cool before using.

CrepeMushroom_3

Béchamel Sauce
Yield: 4 cups

You will need:

– 4 tablespoons unsalted butter
– 4 tablespoons all-purpose flour
– 5 cups whole milk
– 1/2 cup finely diced yellow onion
– 1 small bay leaf, dried or fresh
– 1 teaspoon kosher salt
– Freshly ground black pepper

To prepare:

Melt the butter in a medium sauce pan. Stir in the flour with a wooden spoon until the butter and the flour are thoroughly combined. Continue to cook the mixture over medium heat for 2 minutes, stirring constantly. Remove the pan from the heat.

Whisk in the milk 1 cup at a time. Whisk until the paste is smooth than add another cup of milk and repeat the process until the milk is finished. The milk and flour should be smooth and slightly thickened.

Place the pan back over medium heat and add the onion and the bay leaf. Bring the sauce to a boil while whisking constantly. Reduce the heat to low and cook for 15 minutes stirring every 5 minutes with a wooden spoon. The sauce will form a crust on the bottom so try not to disturb it with the wooden spoon or you will have brown flecks in your sauce. To avoid this, you can transfer the sauce to a double boiler and continue to cook it for 20 minutes without having to stir.

Strain the sauce into a large bowl and season with salt and pepper. Cool for later use and store well-wrapped in the refrigerator.

Recipe via Maria Sinskey

Photos by Robert Sinskey

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Big Game Recipe:: Sausage and Peppers

The Big Game is this weekend, and this recipe is perfect for those of you planning to watch. When hosting a party for the Big Game, easy recipes fit for a crowd is key. Keep it masculine, sporty, simple, and in season with my Sausage and Peppers recipe. It’s perfect for a crowd because you essentially toss everything together, pop it in the oven, and serve it right from the baking dish. No fuss required!

Here’s the recipe which is from Picture Perfect Parties, my cookbook. Give it a try and let me know what you think. May the best team win!

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Sausage and Peppers for a Crowd
Serves 8
You will need:

– 6 Italian sausage
– 2 red peppers sliced
– 2 hot banana peppers sliced
– 1 jalapeno pepper minced
– 2 green peppers sliced
– 2 cups canned crushed tomatoes
– 4 cloves of garlic minced
– ¼ cup olive oil
– 1 teaspoon salt

To prepare:

Preheat the oven to 350 degrees F.

Slice the peppers and the sausage into bite size pieces. In a large bowl toss all the ingredients and mix well. Place mixture into a ceramic baking dish. Bake for 1 ½ hours and serve warm. Garnish with assorted herbs like rosemary, parsley, oregano, or chives.

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Easy Asian Spicy Soup

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This soup recipe is an oldie but goodie. In cold weather, it’s just the thing that makes you feel warm inside. Plus, it’s super easy and impressive. I am all about Asian flavors these days, and this Asian spicy soup hits the spot. Let me know how you like it.

Tell me about some of your favorite soup choices this month in the comments. I would love to hear from you!

Asian Spicy Soup
(Chinese Hot and Sour Soup)
Serves 4

You will need:

– 1 tbsp oil
– 2 cloves of garlic, finely chopped
– 25g (0.8 ounce/ about 6-7  mushrooms) shitake mushrooms, sliced
– 1/2 tsp dried chilli flakes *adjust to taste*
– 3 fresh tomatoes, roughly diced
– 2 cups of chopped kale ( I used the curly variety)
– 1 cup frozen corn kernels
– 4 cup low sodium chicken broth (you can use vegetable broth also)
– A dash of soy sauce * adjust to taste; you may need more if you make your own broth*
– 1 tbsp sesame oil (you can add more if you prefer a stronger scent)
– 2 dashes of white ground pepper
– 3 tbsps cornstarch
– 1/2 cup cold water
– 2 eggs, beaten
– Spring onions, chopped for garnish *optional*

To prepare:

In a large pot (or a wok), heat up a tablespoon of cooking oil and then add mushrooms, garlic and chilli flakes. Saute over low heat until the garlic becomes aromatic. Add kale, tomatoes and sweet corn and stir to combine with the fragrant ingredients. Pour the broth into the vegetable mixture and let it simmer with a lid on over high heat until it starts to boil. Turn the flame over to the low and simmer for another 10 minutes after the broth reaches its boiling point. In the meantime, mix the cornstarch with cold water. Remove the lid. Over high heat and while the soup is bubbling vigorously, add the cornstarch mixture and stir to combine with the soup. The soup will thicken as it boils. Keep it boiling until it reaches your desired consistency. Then gradually pour the beaten eggs into the soup in a circular motion (rather streaming the egg in one spot). Allow the eggs to be fully cooked before you start stirring the soup. This is to ensure the eggs do not cloud the soup and they should appear ribbon-like. Stir in the sesame oil, soy sauce and white pepper. Serve immediately.

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Ancient Grains Bowl from True Food Kitchen

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One of the hardest things for me is going out to eat, especially for lunch. Because of that, I have made it my rule to meet everyone at True Food Kitchen (now you know my secret). It is the best way to make healthy choices during the day.

One of my favorite choices on their menu is the Ancient Grains Bowl.

I found this very close interpretation, which I like even more than the bowl served at True Food Kitchen. Well done, Making Thyme for Health!

In fact, this site has some amazing recipes perfect for January jump start meals, the photos are wonderful, and she’s local to Atlanta. Very cool, head on over.

Miso Glazed Sweet Potato Bowls
(by Making Thyme for Health)
Yield: 4 bowls

 

You will need:
– 2 medium sweet potatoes, diced into 2-inch cubes (about 4 cups)
– 1 and 1/2 cups uncooked farro
– 1 teaspoon ground turmeric
– 3 tablespoons white miso
– 2 tablespoons low sodium tamari
– 1 tablespoon rice wine vinegar
– 2 tablespoons pure maple syrup
– 1 tablespoon extra virgin olive oil
– 1 onion, finely chopped
– 5 cups chopped kale (about 2 large bundles)
– 8 ounces mushrooms, finely chopped
– 1 teaspoon garlic powder
– sliced avocado and tahini sauce** for topping

To prepare:

Preheat the oven to 425°F then line a baking sheet with parchment paper. Arrange the diced sweet potato on top and bake in the oven for about 20-25 minutes, until tender, stirring halfway through.

In a small pot, bring 3 cups water to a boil. Add the farro and cook for about 20 minutes, until tender. Once all of the water has absorbed, add the turmeric and stir to combine.

In a large pot, warm the olive oil over medium heat. Add the onion and cook for 3 minutes. Add the mushrooms, sprinkle with salt & pepper and garlic powder, then cook for about 5 minutes, until the mushrooms release their liquid. Lastly, add the kale and cook for about 5-7 minutes, until wilted.

In a large bowl. whisk together the miso, tamari, rice wine vinegar, pure maple syrup and 1/4 cup water until smooth. Add the sweet potatoes to the bowl and toss until evenly coated. Arrange the sweet potatoes in separates bowls with the farro and the kale/mushroom mixture. Top with avocado and tahini sauce if you wish, and enjoy!

Let me know how you like this recipe by leaving a comment below. If you eat at True Food Kitchen let me know how you like it. Enjoy x

Photo Making Thyme for Health.

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Holiday Entertaining: Italian Fruit Cake Recipe

While perusing through my archives, I rediscovered this Italian fruit cake recipe and felt like with the holidays in full swing, I should share it again.

A few years ago, I asked my friend Skye McAlpine to put together a little holiday cheer in the form of a post for my blog, and she delivered in a big way! She put together this absolutely stunning (and delicious) Italian fruit cake recipe. While perusing through my archives, I rediscovered it and felt like with the holidays in full swing, I should share it again.

On Skye’s recommendation, this cake is lovely with a sweet red wine, like Port. If you have a local wine merchant, picking up a Port to finish a holiday dinner party. It’s such a fun ending to a fun evening.

While perusing through my archives, I rediscovered this Italian fruit cake recipe and felt like with the holidays in full swing, I should share it again.
Certosino di Natale: Honey, Pinenut and Almond Fruitcake
Serves: 8-10

For the cake, you will need:

– 40g raisins
– 40g mixed candied peel
– 30ml dry red wine or Marsala
– 320g flour
– 30g cocoa powder
– 2 tsps bicarbonate of soda
– 300g honey
– 40g butter
– 70g sugar
– 1 1/2 tsp fennel seeds
– 1 tsp ground cinnamon
– 3 tbsps water
– 60g pinenuts
– 200g blanched almonds
– 60g dark chocolate

For the decoration, you will need:

– 2 (heaped) tbsp apricot jam
– 2 tsp water
– 10-12 slices of glacé orange
– 3 glacé pears
– 10-12 glacé cherries
– handful of blanched almonds

To prepare:

Add the raisins and candied peel to a medium sized bowl and pour in the wine, then leave to soak overnight.

Preheat the oven to 180 degrees, grease and line a 25cm cake tin. Sift the flour, cocoa and bicarb into a large mixing bowl and set to one side.

Add the butter to a small saucepan along with the sugar, honey, fennel seeds and cinnamon, then set over a medium heat until the sugar dissolves. Stir now and then to make sure that nothing burns on the bottom of the pan.

Add the raisins (with all their juices) and pine nuts to the dry ingredients in the mixing bowl, stir well.

Roughly chop the chocolate and the almonds, then add them too. Stir again.

Now pour in the melted butter and honey, and stir until well combined. The batter will be quite stiff, so stir vigorously with a wooden spoon. If needs be, add another splash of red wine.

Pour the cake batter into the tin and bake for 45 mins to 1 hr, until it’s golden on top, and when you press a skewer into the cake, it comes out clean. Leave to cool in the tin.

To decorate, spoon the jam into a small saucepan with the water; set over a low to medium heat until the jam becomes syrupy and begins to bubble. Take it off the heat and use a pastry brush to glaze the cake, then lightly press the glacé fruits and nuts on to the top of the cake leaving no gaps. Brush the remaining glaze over the nuts so that it is all shiny.

For those of you that need measurements in cups see the conversion chart here

Photos by: Skye McAlpine

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