Thought for Food

Basic Crepe Batter

1 ¼ cups (340 mL) all-purpose flour
pinch salt
pinch nutmeg
3 eggs, beaten
1½ cups (375 mL) milk
2 tbsp (30 mL) butter

Place all ingredients in a blender or mixer and beat well. Let batter stand for 1 hour for more perfect crepes. Fry crepes using vegetable oil and a small pan. Lightly fry both sides of crepes. Separate crepes using parchment, waxed paper or plastic wrap until ready to use. Refrigerate for up to a week or freeze. Makes 2 dozen crepes.

Tip: For a dessert crepe, add 2 tsp sugar and substitute 1/4 cups milk for 1/4 cup brandy.

Tip: Chicken or beef stock can be substituted for all or part of the milk. The addition of onion, garlic or celery salt can also create a tasty crepe.

Cheese Blintzes

½ lb (250 mL) dry curd cottage cheese
1/3 cup (75 mL) sour cream
3 tbsp (45 mL) sugar
1 tbsp (15 mL) flour
½ tsp (2 mL) vanilla
½ tbsp lemon juice
1 tbsp (15 mL) grated orange rind
½ tbsp (7 mL) orange juice concentrate
¼ cup (55 mL) reconstituted raisins
2 dozen crepe shells
¼ cup (55 mL) butter

Puree cheese and sour cream together. Add sugar, flour, vanilla, lemon juice, grated orange rind, orange juice concentrate and blend well. Add more flour if mixture is too runny. Stir in raisins by hand.

Place two tbsp of cheese filling on a crepe (toward one end, not the centre). Fold in back edge, then sides and roll, with final edge on the bottom. Melt butter and sauté until golden brown. Serve with sour cream and fruit sauces.

For every dozen blintzes: 1 cup sour cream, 1 cup fruit sauce

Technorati Tags: Baking, Recipes, Blintzes

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Posted by Ian McKenzie at 08:52 PM | Permalink | Comments (0) | TrackBacks (0)

Michael Smith whipped this up on Chef at Home; an easy dish, with lots of flavour.

Ingredients:
* 3 x baking potatoes, sliced one quarter inch thick
* 1 lb. of thickly sliced bacon
* 1 lb. of orange cheddar cheese, grated
* Salt and pepper

Directions:
1. Pre-heat oven to 325 degrees.
2. Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese and pepper and repeat layers until they are slightly above the top of the pan.
3. Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
4. Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours."

Technorati Tags: Cooking, Recipes, Potato, Bacon, Cheese, Potato+Bacon+Tart

From: FoodTV : Recipes : Potato Bacon Cheddar Tart 2

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Posted by Ian McKenzie at 04:46 PM | Permalink | Comments (0) | TrackBacks (0)

1 9" unbaked pie crust
1 chopped onion
1 lb. ground beef
1/4 tsp. pepper
1 tsp. dry oregano
2 Tbsp. ketchup
2 Tbsp. flour
2 eggs
1 cup cottage cheese

Brown together onion and ground beef in a heavy skillet. Drain any excess fat. Add oregano, pepper, ketchup and flour to skillet and cook and stir for 3 minutes. Turn this meat mixture into the pie crust lined pan.

Beat eggs and add cottage cheese. Pour this mixture over meat in the pie pan. Bake at 350 degrees for 30-40 minutes, or until filling is set, crust is golden, and topping is puffed. 8 servings

Technorati Tags: Cooking, Recipes, Pie, Ground Beef

Posted by Ian McKenzie at 10:36 PM | Permalink | Comments (0) | TrackBacks (0)