Dayrecipe Food Community

A tablespoon of sugar may be added to the batter for sweet crêpes, but with more they tend to scorch.

Makes 14 to 16 crêpes.

INGREDIENTS

• 1 cup/125 g all-purpose flour
• pinch of salt
• 3 eggs
• 1 cup/250 ml milk (more if needed)
• 2 tbsp/30 g melted butter
• 1/4 cup/60 g clarified butter, for frying7 in/18 cm crêpe pan

DIRECTIONS 1. Mix the batter, stirring in enough milk to give the consistency of thin cream. Let it stand 30 minutes.

2. Fry the crêpes. If storing, layer them with wax paper and wrap tightly so they do not dry out.

Variations
Whole wheat crêpes Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose flour.
Breton buckwheat galettes Substitute 1/2 cup/60 g buckwheat flour for half the all-purpose flour and omit one of the eggs.

A crunchy, savory crumb topping makes broccoli irresistible — really!

Makes 8 to 10 servings.

INGREDIENTS

• 4tablespoons (1/2 stick) butter
• 1/3cup minced onion
• 2large garlic cloves, minced
• 1/2teaspoon dry mustard
• 4tablespoons dijon mustard
• 2 1/2cups fresh breadcrumbs made from crustless sourdough bread
• 1cup (packed) grated parmesan cheese (about 3 ounces)
• 12to 13 cups broccoli florets (from about 3 pounds broccoli crowns)
• 1/2cup whipping cream

DIRECTIONS Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese. Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.) Preheat oven to 350°F. Butter 13×9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.

Sabrina Henderson of Gardena, California, writes: “My love of cooking dates back to my junior-high home economics class. After that I took home ec every year I could. My last teacher in high school was the best. He was a former chef who taught us how to make classics like lasagna and chicken cordon bleu. I still prepare those dishes for company.”

Makes 6 appetizer servings.

INGREDIENTS

• 1 1/2cups purchased medium-hot chunky salsa verde
• 1cup frozen corn kernels, thawed
• 1cup chopped red onion, divided
• 1/4cup plus 6 tablespoons chopped fresh cilantro1pound chicken tenders
• 2teaspoons chili powder
• 1teaspoon ground cumin
• 4tablespoons olive oil, divided
• 2large garlic cloves, chopped
• 3burrito-size flour tortillas (11 inches in diameter)
• 3cups (packed) grated sharp cheddar cheese (about 12 ounces)

DIRECTIONS Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.

Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.

Wow, are you in for a treat, this is so good.

My friend Dino introduced me to Italian Dessert Bread. This one is named il Pandoro by Battistero.

It is wonderful, so delicious, light and airy. Unfortunately, I am the only one who enjoys the bread here.

When the bread dried out, I made French toast with it. Am I ever glad that I did, this is one of the best tasting French toasts I have ever tried.

I really hope you will enjoy this simple treat. Bon Appetite.

Serve: 2

INGREDIENTS:

• 2 jumbo eggs
• ¼ cup hazelnut flavored liquid coffee creamer
• ½ tsp pure white vanilla extract
• Pinch of salt
• 2 slices of Italian dessert bread
• Icing sugar (garnish)
• 1 tbsp butter (for frying)

DIRECTIONS:

1. Add eggs to a large bowl.
2. Whisk the eggs until they are frothy.
3. Add the creamer, vanilla and salt, mix well.
4. Place a pan on medium/low heat and add the butter to the pan.
5. Dip the bread into the egg mixture, making sure to soak both sides.
6. The bread should absorbed all the egg.
7. Cook in prepared pan for 4 – 5 minutes per side.
8. Watch closely to keep bottom from burning.
9. You may need to flip the bread more than once to get a lovely golden brown color.

TIPS:

1. Butter burns very quickly, so watch carefully to prevent burning.
2. I run my spatula under the French toast to loosen it and to check the color.
3. If you are making several pieces of French toast, place them in a warm oven until ready to use.

Active time: 20 min Start to finish: 2 1/2 hr

Makes about 4 cups.

INGREDIENTS

• 1/2cup unseasoned rice vinegar
• 1/4cup sugar
• 1/2teaspoon salt
• 1teaspoon finely grated peeled fresh ginger
• 1/4teaspoon cayenne
• 2lb butternut squash, peeled, seeded, and coarsely shredded (5 cups)
• 1bunch scallions, finely chopped (2/3 cup)

DIRECTIONS Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well. Chill relish, covered, tossing occasionally, at least 2 hours (to allow flavors to develop) and up to 2 days.