Crepes with Carmelized Apples, Rum Sauce and Vanilla Ice Cream

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i don’t make desserts often, partially because i don’t have much of a sweet tooth and partially because i usually second guess my method if i’m baking. but every once in a while, i stumble across a recipe that instantly becomes a favorite, one of those i know i’ll turn back to time and time again. crepes with carmelized apples, rum sauce, and vanilla ice cream is one of those:

also:

spaghetti with scallops, white wine and chile-butter sauce


steamed asparagus with anchovy butter


calamari, papaya and cashew salad

here’s the recipe for the crepes:

3 eggs
1 cup milk
5 T dark rum
6 T butter
1 T sugar
1/2 t salt
1 1/2 t ground cinnamon
1 c flour
3 lbs medium golden delicious apples, peeled, quartered, each quarter cut into 3 wedges
1/2 cup brown sugar
1/2 cup apple juice
2 T lemon juice
1 t grated lemon peel
vanilla ice cream

1. mix eggs, milk, 2 tablespoons of the rum, 2 tablespoons of the butter, sugar, salt and 1/2 teaspoon of the cinnamon in a blender until smooth. add flour in 2 additions, blending until smooth after each and scraping down sides of the container. let batter stand at room temperature for an hour.

2. heat nonstick skillet with 7-inch diameter bottom over medium-high heat. brush with melted butter. pour in 3 tablespoonfuls of crepe batter, rotating and shaking pan so batter covers bottom evenly. cook crepe until golden on bottom, about 45 seconds. turn crepe over and cook until light brown in spots, about 30 seconds. turn crepe out onto paper towel. repeat with remaining batter, brushing pan with butter before making each crepe.

3. melt remaining 4 tablespoons butter in large skillet over high heat. add apples, saute until deep golden and tender, tossing often, about 15 minutes. add sugar, apple juice, lemon juice, lemon peel, and remaining 1 teaspoon cinamon. simmer until juices thicken and apples are very tender, turning with spatula, about 3 minutes. remove from heat.

4. butter large ovenproof rimmed platter. arrange crepes on work surface and spoon apples into center of crepes, dividing equally and leaving sauce in skillet. fold 1 side of crepes over filling; roll up, enclosing filling. arrange on platter, seam side down. stir ru into sauce in skillet. bring to boil, stirring.

5. preheat oven to 350F. spoon sauce over crepes. bake until warm, about 10 minutes. serve with ice cream.

Pasta and Chickpea Soup with Clams

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savory cuts of meat and hearty bowls of soup. to me that’s what fall cooking is all about. well, at least a pretty big part of it. can’t forget breads. oh, and earthy root vegetables. that too.

here’s what i’ve been cooking:

i love beets
beet and raspberry salad

this was fantastic
veal marsala

yum, anchovies!
multilayered anchovy bread

land meets sea
pasta and chickpea soup with clams

here’s the recipe for the soup:

1 cup dried garbanzo beans (chickpeas)
5 T olive oil
3 garlic cloves, peeled
1 fresh rosemary spring
1/4 t dried crushed red pepper
1 1/2 lbs small clams
1 cup short hollow pasta

1. place beans in bowl. pour enough warm water over to cover; let soak at room temperature overnight. drain. place garbanzo beans in large saucepan; add enough fresh water to cover. boil 15 minutes. drain.

2. return beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary spring, and crushed red pepper. bring to boil. reduce heat and simmer uncovered until beans are tender, adding more water as needed by 1/2 cupfuls, about 2 hours. discard rosemary spring.

3. transfer 1 cup garbanzo bean mixture to processor and puree until smooth; reutrn to mixture in saucepan.

4. heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. add remaining garlic clove, saute unti golden, about 2 minutes. add clams and 1/4 water; cover and cook until clams open, about 5 minutes. cool clams slightly; reserve pan juices. working over bowl to catch juices, remove clams from shells; discard shells.

5. strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 3 1/2 cups water and bring to boil. add pasta and cook until pasta is al dente, adding more water if soup is too thick and stirring occassionally, about 10 minutes. stir in clams. season to taste with salt and pepper.

Hot and Sour Egg Flower Soup

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everyone says i cook too much east asian food. i guess its true, but i never tire of it. i mean, there’s so much to discover. and this of course includes chinese food. these are adapted from martin yan recipes:

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sichuan spicy noodle salad

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macanese steak with mushrooms

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hot and sour egg flower soup

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hakka shrimp-stuffed eggplant with black bean sauce

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gum-lo wontons with seafood sweet and sour sauce

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fujian fried rice

here’s the recipe for the soup:

3 dried black mushrooms
1 dried wood ear mushroom
2 ounces dried bean thread noodles
4 cups chicken broth
1/4 cup carrot, sliced thinly
1/2 package medium tofu, cut into 1/2-inch dice
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon chili garlic sauce
2 teaspoons sugar
1 tablespoon cornstarch, drissolved in 2 tablespoons water
1 egg, lightly beaten
1 green onion, sliced thinly

1. soak mushrooms with warm water until soft, about 20 minutes. drain and slice thinly.

2. soak noodles with warm water until soft, about 10 minutes. drain and cut into four-inch lengths.

3. bring the chicken broth to a boil in a large saucepan. stir in the mushrooms and carrot, simmering for about 2 minutes.

4. stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, and sugar. simmer for about 2 minutes. pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, about 1 minute. slowly pour in the egg, stirring the soup to create “egg flowers.”

5. ladle the soup into bowls and garnish with green onions.