Crepes
1 cup flour
3 eggs
2 Tbs sugar
1 ½ cup milk
Mix the first 3 and ½ cup of milk.
Stir until blended and then add the remaining milk. Let batter sit aside for 10 minutes to an hour. The longer it sits the stronger the crepe will be.
Turn on stove top to medium heat. Lightly grease a small 6-8 inch fry pan. Pour a thin layer of batter into pan and rotate pan around until batter evenly covers the bottom. When lightly browned flip and cook another minute.
Sunday, April 10, 2016
Friday, January 9, 2015
French Lemon Mousse with Vanilla Meringue
I made this for our over the top Church Christmas Party with a Sugar Plum Fairy Theme. If you want to see then check out my friends blog here.
This was delicious!
Simple Lemon Curd Mousse
3 lemons, zested and juiced
1 1/2 cups sugar
1 stick unsalted butter at room temperature
4 eggs
1/2 cup lemon juice
1/8 tsp salt
Alta Dena Heavy Whipping Cream
Process sugar and zest in food processor. Add softened butter and process until smooth. Add eggs, 1 at a time and process until smooth. Then add lemon juice and salt and process. Put it all in a pan and cook, stirring continually until thick or 170 degrees (it may look like it will curdle, don't worry, it will smooth out.)
Strain (push through a fine sieve in case there are cooked eggs flecks). Cover with plastic wrap and let cool completely. Whip heavy cream (Alta Dena Heavy Whipping Cream..sold at Smart and Final)
Add about half curd to half whipped cream and fill cups.
FRENCH LEMON MOUSSE with Vanilla Meringue
Make lemon curd as in above recipe..let it cool completely. Preheat oven to 250 degrees.
1TBS white wine vinegar
1 tsp good vanilla
1 cup superfine sugar (you can make it fine in food processor)
4 egg whites at room temperature
...Whisk 4 egg whites in stand mixer until soft peaks form.
Add the vinegar and vanilla SLOWLY (a fingerfull at a time) add the sugar and beat until thick and glossy. Spread mixture evenly as possible on a parchment lined baking sheet and bake for about 30 minutes or until it is crisp. Let cool completely.
Whip 1 1/2 cups heavy cream until stiff peaks. Whip 4 additional egg whites until soft peaks for. Fold together whipped egg whites, whipped cream, and about 1 1/2 cups lemon curd (add more to taste).
Break up the cooled meringue and layer with the mousse.
Garnish with shred of mint leaf and crunchy meringue and long pieces of zest.
This was delicious!
Simple Lemon Curd Mousse
3 lemons, zested and juiced
1 1/2 cups sugar
1 stick unsalted butter at room temperature
4 eggs
1/2 cup lemon juice
1/8 tsp salt
Alta Dena Heavy Whipping Cream
Process sugar and zest in food processor. Add softened butter and process until smooth. Add eggs, 1 at a time and process until smooth. Then add lemon juice and salt and process. Put it all in a pan and cook, stirring continually until thick or 170 degrees (it may look like it will curdle, don't worry, it will smooth out.)
Strain (push through a fine sieve in case there are cooked eggs flecks). Cover with plastic wrap and let cool completely. Whip heavy cream (Alta Dena Heavy Whipping Cream..sold at Smart and Final)
Add about half curd to half whipped cream and fill cups.
FRENCH LEMON MOUSSE with Vanilla Meringue
Make lemon curd as in above recipe..let it cool completely. Preheat oven to 250 degrees.
1TBS white wine vinegar
1 tsp good vanilla
1 cup superfine sugar (you can make it fine in food processor)
4 egg whites at room temperature
...Whisk 4 egg whites in stand mixer until soft peaks form.
Add the vinegar and vanilla SLOWLY (a fingerfull at a time) add the sugar and beat until thick and glossy. Spread mixture evenly as possible on a parchment lined baking sheet and bake for about 30 minutes or until it is crisp. Let cool completely.
Whip 1 1/2 cups heavy cream until stiff peaks. Whip 4 additional egg whites until soft peaks for. Fold together whipped egg whites, whipped cream, and about 1 1/2 cups lemon curd (add more to taste).
Break up the cooled meringue and layer with the mousse.
Garnish with shred of mint leaf and crunchy meringue and long pieces of zest.
Monday, May 5, 2014
On The Menu ...
MONDAY - Cinco de Mayo
Carne Asada of course!
http://www.foodfamilystyle.blogspot.com/2008/09/carne-asada.html
TUESDAY
BBQ steak, sauteed carrots, rosemary potatoes, green peas
WEDNESDAY
Tilapia Soft Tacos with Cilantro Lime Slaw
http://www.allparenting.com/my-table/articles/970553/tilapia-soft-tacos-with-honey-lime-slaw
Tomatoes, mozzarella & basil
THURSDAY
Spicy Split Pea Soup
http://leniandviv.com/2014/03/09/chunky-spicy-split-pea-soup/
FRIDAY
Father Son Campout (aka ... Mother Daughter night out!!!) - Foil Dinners for everyone!
SATURDAY
ClueHoo date soooo dinner date out!
SUNDAY
Mother's Day ... we'll see what the family creates for this day!
Carne Asada of course!
http://www.foodfamilystyle.blogspot.com/2008/09/carne-asada.html
TUESDAY
BBQ steak, sauteed carrots, rosemary potatoes, green peas
WEDNESDAY
Tilapia Soft Tacos with Cilantro Lime Slaw
http://www.allparenting.com/my-table/articles/970553/tilapia-soft-tacos-with-honey-lime-slaw
Tomatoes, mozzarella & basil
THURSDAY
Spicy Split Pea Soup
http://leniandviv.com/2014/03/09/chunky-spicy-split-pea-soup/
FRIDAY
Father Son Campout (aka ... Mother Daughter night out!!!) - Foil Dinners for everyone!
SATURDAY
ClueHoo date soooo dinner date out!
SUNDAY
Mother's Day ... we'll see what the family creates for this day!
Saturday, March 22, 2014
On the Menu...
SUNDAY - Carnitas Tacos, refried beans and rice
No bake Chocolate oatmeal cookies
MONDAY - Dinner in LA
Pavlova for Ainsley's class
TUESDAY - Swordfish Tacos with Grilled Asparagus
WEDNESDAY - Chicken Paprikash
http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-paprikash-recipe.html
THURSDAY - Black Bean Burgers
The All-American Boys Chorus Performs
FRIDAY - Pizza
SATURDAY - Spaghetti and Homemade Meatballs
No bake Chocolate oatmeal cookies
MONDAY - Dinner in LA
Pavlova for Ainsley's class
TUESDAY - Swordfish Tacos with Grilled Asparagus
WEDNESDAY - Chicken Paprikash
http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-paprikash-recipe.html
THURSDAY - Black Bean Burgers
The All-American Boys Chorus Performs
FRIDAY - Pizza
SATURDAY - Spaghetti and Homemade Meatballs
On The Menu ....
Sunday - Beef Stew
http://www.foodfamilystyle.blogspot.com/2014/03/the-ulitmate-beef-stew.html
Vanilla Cake
http://www.foodfamilystyle.blogspot.com/2013/08/coconut-cake.html
Monday - corned beef hash and cabbage, green pees
Happy St. Patrick's Day
Tuesday - Grilled Salmon, beets & arugula with goat cheese and toasted pecans, peas
Wednesday - hot dogs, chili
Blue & Gold Indoor Campout Banquet
Thursday - leftbovers, or El Pollo Loco
Mom is at a Baby Shower
Friday - Ward Fiesta - Tres de Marcho
Saturday - Grilled pizza
http://www.foodfamilystyle.blogspot.com/2014/03/the-ulitmate-beef-stew.html
Vanilla Cake
http://www.foodfamilystyle.blogspot.com/2013/08/coconut-cake.html
Monday - corned beef hash and cabbage, green pees
Happy St. Patrick's Day
Tuesday - Grilled Salmon, beets & arugula with goat cheese and toasted pecans, peas
Wednesday - hot dogs, chili
Blue & Gold Indoor Campout Banquet
Thursday - leftbovers, or El Pollo Loco
Mom is at a Baby Shower
Friday - Ward Fiesta - Tres de Marcho
Saturday - Grilled pizza
The Ulitmate Beef Stew
Okay I'm trying to get back into Meal Planning. Since I was surprised in November and took over as PTA President I have let Family Dinners slide. Then our Church hosted a big event titled "Rescuing Dinner" with the Food Nanny speaking about the importance of Family Dinner. I already knew it but I was recommitted to get back into Weekly Food Planning. Cooking a Family Dinner makes me feel whole. I LOVE the time around the dinner. I'm sick of fast food. I hate eating at those fast food places because there are always televisions and it's hard to carry a family conversation. We don't have cable in our home anymore and our TV is in our bedroom so it's not a focal point in our home. So why do we frequent these places with TV's everywhere that only serve as a distraction for face to face conversation? Lazinesss.
Okay so the first meal of the new week was requested by Charlie ... Beef Stew. So I borrowed from a few recipes, especially Tyler Florence and came up with this. TASTY.
Okay so the first meal of the new week was requested by Charlie ... Beef Stew. So I borrowed from a few recipes, especially Tyler Florence and came up with this. TASTY.
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 - 3 lbs beef chuck shoulder roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper
3 tablespoons butter
2 - 3 lbs beef chuck shoulder roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper
Worcestershire
1 bottle good quality dry red wine
1 bottle good quality dry red wine
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest
6 garlic cloves, smashed
1 orange, zest
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
1/2 pound carrots, peeled and sliced
2 cups chopped onions
2 bay leaves
2 1/2 cups beef stock
1/2 pound carrots, peeled and sliced
2 cups chopped onions
2 Tbs tomato paste
1 pound white mushrooms, cut in 1/2
1 pound white mushrooms, cut in 1/2
1 bag of frozen fire roasted corn
1/2 pound garden peas frozen or fresh
1/2 pound garden peas frozen or fresh
mashed potatoes
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
With hot olive oil in a large stock pot brown the beef chunks with salt and pepper, and a little wine and Worcestershire Sauce. Remove from pot and then sautee the onions in the leftover oil. Add the thyme and the rest of the wine after about 10 minutes. Add the rest of the wine, stock, orange and simmer for a few hours. About an hour before I added the carrots and mushrooms. I added the peas just about 30 minutes before we ate.
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
With hot olive oil in a large stock pot brown the beef chunks with salt and pepper, and a little wine and Worcestershire Sauce. Remove from pot and then sautee the onions in the leftover oil. Add the thyme and the rest of the wine after about 10 minutes. Add the rest of the wine, stock, orange and simmer for a few hours. About an hour before I added the carrots and mushrooms. I added the peas just about 30 minutes before we ate.
Meanwhile prepare the mashed potatoes to your liking. Serve with the potatoes in the bowl first and poor the stew over it. Serve immediately or the mashed potatoes will dissolve and it doesn't look that pretty.
Now I didn't find the Horseradish Sour Cream until just now but it sounds awesome! So I'm going to try it later!
Horseradish Sour Cream
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe2.html?oc=linkback
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe2.html?oc=linkback
Tuesday, January 7, 2014
Apple Crisp
Liz Liz Liz ... where are you? I need my gourmet cooking club buddy to cook with.
6 large apples, peeled, cored and thinly sliced
1/4 cup white sugar
1 tsp. ground cinnamon
3/4 cup brown sugar, packed
1/2 cup flour
1 stick butter
1 1/2 cup old fashioned rolled oats
Place sliced apples in mixing bowl, stir in white sugar and cinnamon and mix well. Arrange into 9" round or square baking dish. Combine brown sugar and flour; cut butter into mixture with a pastry blender. Stir in rolled oats. Spoon mixture over apples, pressing down lightly. Bake at 350 for 35 minutes. Enjoy with vanilla ice cream or whipped cream!
6 large apples, peeled, cored and thinly sliced
1/4 cup white sugar
1 tsp. ground cinnamon
3/4 cup brown sugar, packed
1/2 cup flour
1 stick butter
1 1/2 cup old fashioned rolled oats
Place sliced apples in mixing bowl, stir in white sugar and cinnamon and mix well. Arrange into 9" round or square baking dish. Combine brown sugar and flour; cut butter into mixture with a pastry blender. Stir in rolled oats. Spoon mixture over apples, pressing down lightly. Bake at 350 for 35 minutes. Enjoy with vanilla ice cream or whipped cream!
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