Crepes

A crepe is a very thin pancake, with lots of eggs and very little flour. Common ingredients include flour, eggs, milk, butter, and a pinch of salt. Two common types of crepes are sweet and savory. 

The batter is liquid thin. 

Ingredients: 

6 whole eggs

6 egg yolks

12 oz water

18 oz whole milk

6 oz granulated sugar

1 tsp salt

14 oz all-purpose flour

5 oz unsalted butter, melted

clarified butter

Whisk together the eggs, egg yolks, water, and milk. Add sugar, salt, and flour and whisk till all lumps are gone. 

Heat a small saute pan or crepe pan and brush with clarified butter. (Butter is key! LOTS OF BUTTER! The more butter the better your crepes will turn out and not stick.)

Pour a 1 1/2 ladle in the hot pan and tilt the pan so the batter is spread evenly all over the pan. (Key is to get the crepe really thin.)

Lightly brown on both sides. (Be careful not to burn your fingers)

Crepes can be stuffed with all sorts of fruits 

I made a blueberry sauce.

Ingredients:

2 cups of fresh or frozen blueberries (i used frozen)

1/4 cup water

1 cup orange juice

3/4 cup granulated sugar

3 tbsp cornstarch (1/4 cup cold water)

In a saucepan, combine the blueberries, 1/4 cup water, orange juice, and sugar. 

Stir gently and bring to a boil.

In a small bowl or cup, mix together the 3 tbsp cornstarch and 1/4 cup cold and make a slurry.

Add to the pan and bring to a boil. 

As the sauce thickens. 

This sauce is delicious on crepes, pancakes, waffles, cheesecake, or ice cream. 

Eggs and Breakfast

Who does not like breakfast? I personally would eat breakfast all day everyday! It's DELICIOUS!!! 

Generally a typical breakfast consists of: 

Eggs

 breakfast meats such as: Bacon, Canadian Bacon, and Sausages

Griddlecakes: pancakes and crepes 

Cereal

Grits

Oatmeal

Biscuits 

Did i miss anything? 

I love making scratch made pancakes with different variations added depending on my mood. 

Buttermilk Pancakes

Flour   1lb

Granulated Sugar  2tbsp

Baking Powder  1tbsp

Salt  1 1/2tsp

Buttermilk 1 1/2pt

Unsalted Butter, melted 2oz

Eggs, beaten 3

Mix flour, sugar, salt, and baking powder together.

Add buttermilk, melted butter, and eggs to the dry ingredients

Heat a nonstick pan, melt butter, and add batter till the size you desire.

When bubbles appear on the pancake surface..it is time to "CAREFULLY" flip

Enjoy with warm syrup. 

Topped with some butter, fruits, or nuts (optional)  

Variations: Fold into batter and cook

add blueberries

add bananas 

add apple-pecans 

-you can add whatever you like! 

CHEESY GOODNESS

Today in Culinary School, we explored the world of cheese and eggs. From Deviled eggs with hollandaise to fondue vudu with apples, everything was delicious!
I made the Fondue Vudu with smoked gouda and gruyere cheese.
 

Recipe:

• 1 clove garlic, halved
• 1 cup apple juice
• 2 tablespoons lemon juice
• 1 tablespoon brandy
• Pinch salt
• 2 cups Gruyere, grated
• 2 cups Smoked Gouda, rind removed, grated
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 teaspoon curry powder
• 1 teaspoon fresh cracked black pepper

  Steps:
Rub the pot with garlic clove.
Pour apple juice, brandy, lemon juice, and a pinch of salt. Bring to simmer
Grate the cheeses and mix well with corn starch.
When apple juice comes to a simmer, add about a palm full of cheese. Making sure it fully melts before adding more.
After all is melted. Add black pepper and curry powder

Cut up some of your favorite apples and enjoy!

Wines, Beers, Brandies, Liquors, and Liqueurs

Wine is an alcoholic beverage made from the fermented juice of grapes. They could be still, sparkling, or fortified with additional alcohol.

Different types of wines and common food pairings: 

Red wine

  Cabernet Sauvignon - with lamb, beef, strong cheeses

  Merlot - with highly spiced dishes, chocolates

  Pinot Nior - with roast beef, shellfish, game birds

  Zinfandel - with roasted lamb, vegetable dishes

  Syrah - with peppery, tangy, spicy foods

White wine

  Chardonnay - with fish, lobster, veal, chicken

  Pinot Grigio - with vegetables, fish, pasta dishes

  Sauvignon Blanc - with spicy foods, salmon, rich or fatty fish

Beer is an alcoholic beverage made from water, hops, and malted barley. Barley is fermented by yeast.  

Different types of beer and common food pairings:

  Porter - with Barbecue, oysters, smoked salmon

  European lager - with german sausage, pretzels

  Stout - with chocolate, nut or fruit deserts

 

Brandy is an alcoholic beverage made by distilling wine or the fermented mash of grapes or other fruits.

Liquor is an alcoholic beverage made by distilling grains, fruits, vegetables, or other foods; including rum, whiskey, and vodka.

Liqueur is a strong, sweet, syrup alcoholic beverage made by mixing or redistilling neutral spirits with fruits, flowers, herbs, spices, or other flavorings.

Different Liqueurs and its flavorings

  Amaretto - almonds and apricots

  Triple Sec - bitter orange peel

  Ouzo - anise seed and herbs

  Kahlua - coffee

Source: On Cooking A Textbook Of Culinary Fundamentals

  

Common Uses of Herbs and Spices

Reading through the book On Cooking: A Textbook of Culinary Fundamentals and learning about the various uses of herbs and spices and what they pair well with. Herbs and spices is an inexpensive way of bringing a variety to foods with a various flavors and aromas. Many cuisines have created recognizable combinations of flavors that are found  a variety of dishes. 

Few examples: 

Ginger - fresh or powder form - are found in various Asian, Caribbean, and Indian cuisines in pastries, curries, stews, and meats.

Allspice - whole or ground form - is a great spice paired with fruits, relishes, braised meats, quick breads, and spice cookies.

Basil - fresh or dried - great with tomatoes, salads, eggs, fish, chicken, lamb, cheeses, savory breads, and pizza.

Cinnamon - whole or ground - infused in syrups for compotes, fruits, pies, pastries, breads, and ice cream.

Cilantro - fresh leaves - is great in salsas, salads, Mexican cuisines, fish, shellfish, and chicken.

Fresh herbs should be kept refrigerated at 34F - 40F. And dried spices stored properly should last for 2 to 3 months.