Food Trivia From "Rudy’s – A Cook’s Paradise"

02 Tuesday Nov 2010

Posted by Bob and Robin in Food Trivia, Recipes, Rudy's Twin Falls, Things To Do, What's For Dinner?

Now this looks like an interesting week. There is even a recipe posted. Enjoy! (Source: Rudy’s – A Cooks Paradise)

Week in the History of Food and Drink

November 2: The Soup Nazi first appears on the ‘Seinfeld’ TV show.
November 3: National Sandwich Day
November 4: National Candy Day
November 5: National Donut Day (This week just keeps getting better!)
November 6, 1993: The world’s largest peanut butter and jelly sandwich was created in Peanut, Pennsylvania. It was almost 40 feet long and used 150 pounds of peanut butter and 50 pounds of jelly.
November 7, 2010: Happy 45th birthday to ‘Poppin’ Fresh aka The Pillsbury Doughboy.
November 8: National Harvey Wallbanger Day.

In the United States alone, over 10 billion doughnuts are made every year.
However…Canadians Win! They consume the most doughnuts in the world and Canada has the most doughnut shops per capita.
OK. So we here in the States can try to win this competition. Here is a recipe from Rudy’s – A Cook’s Paradise for doughnuts. Enjoy them!

Zeppoli
(also spelled zeppole)

(Adapted from Desserts by the Yard, by Sherry Yard) If you’ve ever been to a street festival in any Little Italy in the United States, you know this lovely treat– a kind of fried doughnut that is tossed in a paper bag with powdered sugar. Use Sherry Yard’s basic batter recipe and then divid it into three portions, flavoring one with lemon zest, one with orange zest, and one with chocolate and orange zest.

Ingredients:
1 1/2 cups flour
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
‘2 tablespoons sugar
2 large eggs
2 cups ricotta
1 cup milk
1/2 teaspoon vanilla
1/4 teaspoon fresh grated nutmeg
1 teaspoon lemon zest
2 teaspoon orange zest
1 tablespoon cocoa powder
3/4 – 1 cup confectioner’s sugar

vegetable oil, for frying
about six brown paper lunch bags

Directions:
Sift together the flour, baking powder and salt.

In a medium bowl whisk together the eggs and sugar. Add the ricotta and whisk until smooth. Add the milk, vanilla and nutmeg and combine well. Whisk in the flour and divide into three smaller bowls. Add the lemon zest to one, mixing well. Add 1 teaspoon of the orange zest to the second, mixing well. Add the last teaspoon of orange zest and the cocoa powder to the last bowl and mix well. Cover the three bowls and put them in the refrigerator for at least 30 minutes (you can leave them for up to 4 hours).

Before you start frying the zeppole, set out a baking sheet with a wire rack on top of it for draining. Open and turn down the tops of six brown paper bags.

In large heavy pot heat two inches of oil to 350 F. Carefully spoon tablespoonfuls of batter into the hot oil in batches. Start with the lemon batter, then the orange, and finish with the chocolate-orange. Cook the batches of zeppole for about 2 – 2 1/2 minutes, flipping them over every 30 seconds. Fish them out with a mesh skimmer and let them drain on the rack. Keep cooking the zeppole in batches until you have no batter left.

Divide the zeppole into the brown paper bags and then sprinkle about 1 1/2 tablespoons of confectioner’s sugar into each bag. Close up the tops and give them a good shake to coat the zeppole with sugar. Eat warm.

Umeboshi Paste

01 Monday Nov 2010

Posted by Bob and Robin in What's For Dinner?

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I am still looking for the Umami Paste No 5. I went to the Boise Coop today and they claim that this Umeboshi Paste is the same. They do not carry the Umami Paste and suggested the local Asian market. But in the mean time, here is some information and recipes for the Umeboshi Paste.

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Ryujin Yuuki Umeboshi Paste
Boise Coop. $6.93 6oz jar

The Boise Coop claims that this is the same as the Umami Paste No 5, which they do not carry. Here is a description of Umeboshi:

“Mitoku Umeboshi Paste is a deliciously tart, versatile seasoning from Mitoku’s natural Umeboshi (salt pickled plums). Premium 3-year umeboshi plum flesh is gently ground to make this unique, zesty puree. Use it to add lively tartness to salad dressings, dips, spreads, sauces, and cooked vegetables, especially cabbage and broccoli. It is the ideal seasoning for sushi rolls or tucked in the center of rice balls. Spread on corn-on-the-cob for a delicious and low fat alternative to butter. Superb!

Ingredients: Japanese natural ume (umeboshi puree), red shiso (perilla) leaves, and sea salt.

Umeboshi Paste is a puree made from the flesh of pitted umeboshi plums. Mitoku Umeboshi Paste has a balanced, centering energy that neutralizes extreme foods and conditions. Ume paste aids in digestion, strengthens the blood, and neutralizes acidity. Umeboshi Paste has a salty, tangy flavor, combining a sour and salty taste, with a wide range of culinary and medicinal uses.

Uses: Umeboshi paste is ideal in making sauces, dressings, spreads, rolled in sushi or add to soups, tofu and natto. Delicious on corn on the cob and broccoli! Umeboshi paste is a healthy substitute seasoning in place of salt. “

Source: http://www.simply-natural.biz/Mitoku-Ume-Paste.php

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From: http://www.foodista.com/food/TF6ZG3HD/umeboshi-paste

A tangy and salty red-colored paste made from pickled umeboshi fruit, which are related to apricots but frequently referred to as “plums”. It is used as a condiment in Japanese cuisine. Promotes healthy appetite and digestion.

Flavors: Salty, tangy
Food Complements: Asian dishes
Wine Complements: Riesling, Pinot Gris
Beverage Complements: Sake
Substitutes: sea salt, miso, soy sauce

Umeboshi Paste is traditionally made from the wild, tart umeboshi plums grown deep in the Japanese Alps by small family growers. Umeboshi in hot water (sometimes with strong alcohol) is a typical winter drink in snowy parts of Japan. In Mexico, it is known as chamoy and is usually made with apricot or tamarind and a mix of salt and dry chili.

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And from http://www.epicurious.com/ I found this recipe –

Shrimp and Daikon Salad with Ume-Shiso Dressing

Yield: Makes 6 servings
Active Time: 30 min
Total Time: 30 min
That distinctive quality of ume-shiso—the tart-and-salty combination of umeboshi (pickled plums) and green shiso, an exuberantly undefinable… more ›

Ingredients
For salad:
1 (10-ounce) piece daikon radish, peeled
3/4 pound medium shrimp, peeled
1 tablespoon vegetable oil

For dressing:
3 tablespoons mirin (Japanese sweet rice wine)
1 1/2 tablespoons rice vinegar (not seasoned)
2 1/4 teaspoons umeboshi plum vinegar
2 tablespoons umeboshi plum paste
1 1/2 teaspoons reduced-sodium soy sauce
3/4 teaspoon packed light brown sugar
4 1/2 tablespoons vegetable oil
3 tablespoons finely chopped green shiso leaves (about 9)

Equipment:
an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)
Preparation
Prepare daikon and shrimp for Salad:

Using slicer, cut daikon lengthwise into very thin slices (see cooks’ note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes. While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.

Make dressing:
Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.

Assemble salad:
Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.

Cooks’ Notes: • •Daikon comes in many shapes and sizes; you may have to cut or quarter your piece to get slices about 5 by 1 inch. It can be soaked up to 3 hours.
• Shrimp can be cooked 30 minutes ahead and kept at room temperature.
• Dressing, without shiso leaves, can be made 3 hours ahead and kept at room temperature. Stir in shiso leaves (and shrimp) just before serving.

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And from http://www.food.com

Umeboshi Vinaigrette

Prep Time: 5 mins
Total Time: 5 mins

Ingredients:
¼ c Rice Vinegar or ¼ c White Vinegar
½ c Vegetable Oil
1 T Sugar, to taste
1 t Sesame Oil
1 -2 T Umeboshi Plum Paste
salt and pepper

Directions:
Place all ingredients in blender and puree.

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So there you have some more information. If I ever find the Umami Taste No 5, I will be sure to let everyone know. For now, Cheers!

Halloween – Party Time!

01 Monday Nov 2010

Posted by Bob and Robin in Photos, Photos By: Bob Young, Recipe By: Robin Young, Soup, Special Dinners, Special Information, What's For Dinner?

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Halloween Day started off very rainy – almost 0.75″ of rain. But then late in the afternoon, it cleared off nicely. And look at the rainbow the storm produced. And a double rainbow, too. Beautiful!! It is supposed to be unseasonably warm this week. A true Indian Summer.

So we started the party. Look at what we had for ourselves for dinner and our guests. We had more people this year than we have had for a while – 9. We were happy that they stopped by. Enjoy!

Oven Roasted Chicken
with
Roasted Potatoes
Roasted Carrots

Brussels Sprouts Sauteed with Pancetta

Our dinner plated.

And then, Robin found this Pumpkin Soup recipe. It’s really good and deserves a try.

Pumpkin Soup in a Pumpkin

Ingredients:
1 7-lb. Cinderella pumpkin, with a 2″ stem
7 T Butter
Salt
1 lg Yellow Onion, peeled and finely chopped
1½ c 1 inch chunks White Bread Baguette slices

½ t ground Nutmeg
½ t ground Sage
Freshly ground Black Pepper
½ C cubed cheddar cheese
4 c Chicken Stock
2 bay leaves
½ c heavy Cream, optional

Directions:
1. Preheat oven to 350°. Cut a lid about 4″ in diameter out of top of pumpkin and set lid aside. Remove and discard seeds and strings. Rub inside of pumpkin and lid with 1 tbsp. softened butter, season with salt, and place on a baking pan. I used a casserole that the pumpkin just fit – and cooked it with the casserole lid on – in place of the pumpkin lid.

2. Melt remaining 6 tbsp. butter in a skillet over medium heat. Add onions and cook until soft, about 10 minutes. Stir in bread chunks and cook for 2 minutes, then add nutmeg and sage and season generously with salt and pepper. Remove from heat, stir in cheese, then spoon mixture into pumpkin. Pour enough stock into pumpkin to come within ½” of the rim. Lay bay leaves on top, then fit lid onto pumpkin.

3. Bake until pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, about 1½ hours. Carefully remove from oven and transfer to a serving platter. The casserole is a perfect serving dish. With a long-handled spoon, scrape flesh from bottom and sides of pumpkin and, just before serving, stir in heavy cream if desired.

Source: http://www.saveur.com/article/Recipes/Pumpkin-Soup-in-a-Pumpkin

Tomato Soup going into oven.

Tomato Soup completed.

Robin made these cookies for the Goblins and Witches and Dragons!

BreadBugs being made.

An insect in the spider web!

Witch Hat Halloween Candy

Ingredients:
To make chocolate witch hats, you will need:

1/2 cup, or about 3.5 oz, chopped chocolate
1/3 cup heavy cream
12 pointy-tipped ice cream cones
12 thin, round cookies
2 cups, or about 12 oz, chocolate candy coating
1 fruit roll-up (optional)

Directions:
Make the Chocolate Ganache

First we need to make the chocolate filling for our hats. Put the cream in a small saucepan over medium-high heat and bring it to a simmer. Pour the hot cream over the chopped chocolate and gently whisk it until the chocolate melts and the mixture becomes shiny and smooth. This is your “ganache.” Press some cling wrap directly on top of the ganache, and place it in the refrigerator until it is firm enough to pipe, about 1 hour.

Prep the Witch Hat Cone
While you’re waiting for the ganache to chill, get the cones ready. We’re going to cut them in half so we use only the top halves. Use a sharp serrated knife and saw them gently about 2 inches from the base. Don’t press down, just use a gentle back and forth motion so they don’t crack or break. Try to get them fairly even, but don’t worry if they’re not perfectly straight.

Once the cones are cut, unroll the fruit roll-up and slice it into thin strips about 1/4 inch wide. These will be the ribbons for your witch hats.

Fill the Witch Hat Candy
When your ganache is the texture of peanut butter, take it from the refrigerator and place it in a piping bag, or, if you don’t have this, a plastic bag with a hole cut into the corner.

Insert the tip of the bag into a cone and squeeze until it is filled with ganache. Overfill it slightly, so that there is a little extra ganache coming out from the top. Press the cone on top of the cookie–the extra ganache will help “glue” the cone to the cookie. Fill all of the cones, then put the witch hats on a baking sheet and refrigerate it until the ganache is completely firm, about 1 hour more.

Coat the Witch Hat Candy in Chocolate
When you’re ready to dip the hats, melt the candy coating in the microwave and stir until it’s completely smooth. Once the coating is melted and smooth, dip the witch hats completely in the coating, spooning some over the top if necessary to make sure every bit is covered. Tap the fork against the side of the bowl and scrape the bottom of the cookie against the lip to remove excess coating. Once all of the witch hats are dipped, refrigerate them until the coating sets, about 10 minutes.

Decorate and Serve the Halloween Witch Hats
To add the ribbons, wrap one strip of the fruit roll-up around the base of the cone and cross it in front. These adorable chocolate-filled witch hats can be kept in the refrigerator for several days, but they’re best when served at room temperature soon after they’re made.

Source: Be sure to watch the video:
http://video.about.com/candy/Make-Chocolate-Witch-Hats.htm
and other treats on this same site – bread bugs with spiderweb dip, peanut butter eye balls, merengue ghosts, severed fingers.

Koby [Jacoby] Banks, our next door neighbor. A Green Dragon! Grrrrrrrrrrrrrrr!

Koby’s Dad, Ben!

Sophie, The Cheer Leader!

Bob’s Pulled Pork Rub and Roast

30 Saturday Oct 2010

Posted by Bob and Robin in Photos, Photos By: Bob Young, Recipe By: Bob Young, Things To Do, What's For Dinner?

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I can’t think of anything much better on a cool Autumn day than a Pulled Pork Sandwich, some chips and a Stella Artois. And especially when you make the pulled pork yourself. Here is The Recipe. Try it. Let us know how you liked it or how did you adapt the recipe. At any rate, have fun with this and invite your friends. Remember to use a good amount of the rub on the roast and let it sit for some time to let the rub “soak in”. Cheers!

"It’s My Day!"

27 Wednesday Oct 2010

Posted by Bob and Robin in Beer and Ale, Flying Pie Pizza, Party Time, Photos, Photos By: Bob Young, Things To Do, What's For Dinner?

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Who is this? Actually, it’s my brother, Alex (love those argyle socks!!), and me in Pilani, India in 1957. Ahhhh. Ok. So what? Just two angelic 14 and 15 year old boys.

Here in Boise, there is one awesome Pizza Shop – Flying Pie Pizza. (There is a hot link in the sidebar of this page.) Still. So what? Every day they have a program called “It’s My Day”. If your name is Robin, Christopher, Connie, Tom, or a thousand other names, it is your day! You get to stop by and make a pizza. From scratch. With guidance. Fresh ingredients. Fun. Fun. Fun! So today, 27 October, the sign said, “If you were in India, it’s your day!” You have to prove it. I did. With this photo and several others. It’s all in fun and it was fun! It was great to have Joe Levitch there with us to celebrate “It’s My Day”. Thanks, Joe. So look at these photos and enjoy. I will explain what kind of pizza I made. You make your choice, within reason!

Joe Levitch, Flying Pie Pizza, Levco Builders and Levco Properties. Joe did the remodel on our kitchen. We are in Flying Pie Pizza on State Street in Boise.

Robin at the Salad Bar.

Filling out the ingredients we want on our pizza. Chimay is a must with pizza!

Ok. Here we go. (Love those dreadlocks!)

Bob preparing the pizza.

And Joe says, “I see you!”

Oh yes, the fire roasted tomatoes.

And what is in this pizza?

It’s My Day Pizza

Original Dough
Flying Pie “Our Famous Red Sauce”
Fresh Basil
Tangy Provolone Cheese
Smoked Gouda Cheese
Italian Salami
Marinated Artichoke Hearts
Fresh Sliced Mushrooms
Sliced Onions
Chunky Pineapple
Fire Roasted Tomatoes

And here is the pizza all cooked and ready to devour!

Thank-You all of the Flying Pie Pizza workers who helped us do this. It was absolutely fun. And we were able to eat our delicious pizza. It was good! Loved those Fire Roasted Tomatoes that gave the pizza a wonderful under tone flavor that added to the overall taste. And Joe, what can we say. Just Thank-You for joining us on our Fun Day! And if you are in Boise or you are going to visit Boise, try the Flying Pie Pizza. You’ll love it. It’s one of the best in the Northwest. Cheers!

Game Day Handwiches

27 Wednesday Oct 2010

Posted by Bob and Robin in Classic Sauces, Gameday, Party Time, Photos, Photos By: Bob Young, Recipe By: Robin Young, Things To Do, What's For Dinner?

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Let’s see. If it’s Blue and Orange it must be Game Day! And, because of the colors, it must be Bronco Game Day! And that it was. Cold. Rain. Sleet. Snow in the mountains. And LaTech was a good opponent. BSU won 49 – 20, but not without some scary moments. Thanks LaTech for a great game! And Kellen Moore – Not only a Quarterback, but also a Punter, a Defenceman (he made a good tackle) and a Wide Receiver for a Touchdown! Sorry to disappoint the BCS people and not play Auburn or Oregon or some school like that, but your time is coming!! Remember Oklahoma? Or TCU? The Bronco Nation does.
And for the game, Robin put together these wonderful Game Day Handwiches with a great Cabbage Soup and Sliced Tomatoes. Serve these with a good Stella Artois and we’ve got a great game meal. The recipe is below the photos and in the meantime, take a look at this –

The Filling

The Circles

Folding the circles

Oven ready and brushed with melted butter

Game Day Handwiches fresh from the oven

Cabbage Soup

Dinner is presented

And now, the recipe!

Game Day Handwiches

Source: Robin Young
Yield: 4 Dozen

Ingredients – Pastry
3 c All-Purpose Flour
1 c Lard
1 c Whole Milk
1 lg Egg
1 t Salt
1 t Baking Powder
1 T Sugar
3 T Butter, melted and for brushing tops

Directions:
Mix by hand all ingredients, except for the melted butter, until the dough comes together. The dough should not be sticky when rolled out. Use a little more flour, if necessary. Set aside to rest.

Ingredients – Filling
2 lbs Ground Beef
1 c Chanterelle mushrooms, chopped
1 c Cremini mushrooms, chopped
½ c Onions, diced
1 c Béchamel
1 lg Egg
4 T Cabbage, large shred
½ c Bread Crumbs, dry and plain
Salt and Pepper to taste

Directions:
Pre-heat the oven to 400°F

Make a medium thick Béchamel. Set aside. (This can be made 24 hours in advance. Just keep it refrigerated.)

Sauté the mushrooms and the onion until golden brown. Set aside. In the same pan, sauté the ground beef until browned. Add the cabbage until wilted. Add the mushroom mixture. Heat throughout.

Add the Béchamel. Mix thoroughly

Roll out the dough. Cut into about 3” circles. Roll the cut circles again. This makes it easier to work with the filling. Place about 1 Tablespoon of the filling into each circle. Fold over and pinch the edges to seal.

Place on a cookie sheet and brush the top with the melted butter. Bake for about 20 – 25 minutes or until the tops are golden brown. Serve warm with a good cabbage soup. Enjoy the game!

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So there you have it. Enjoy the recipe. If there is any filling left over, just freeze it and use it at a later time mixed with about 1 can of Fire Roasted Tomatoes and some pasta. Cheers!

Marnie Makes Another Cake!!

21 Thursday Oct 2010

Posted by Bob and Robin in Baking, Photos, Photos By: Bob Young, Things To Do, What's For Dinner?

≈ 1 Comment

Marnie has found the Baking Gene from somewhere. We are so happy that she has dug that deep. She does an awesome job with these cakes. Just look at her latest creation. (We did get a slice!) Here The Shadowy Delivery Boy brings home some cake! Cheers!

Marnie’s Blue Cake

Blue Cake sliced

Pasta con Fungii

20 Wednesday Oct 2010

Posted by Bob and Robin in Mushrooms, Pasta, Photos, Photos By: Bob Young, Recipe By: Robin Young, What's For Dinner?

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Robin has had several requests for the pasta she made the other night. See the blog post Spinach Pasta and Mushroom Lasagna. So here is her recipe. Good luck and Cheers!

Left – Chantrelle Mushroom and Spinach Pasta
Right – Cremini Mushroom and Spinach Pasta

Pasta con Fungii

Spinach Pasta
1 box frozen chopped spinach thawed – and squeeze almost dry.
[or you could steam and chop fresh spinach = a cup]
3 eggs
blend well in food processor

1 1/2 cups semolina [or all purpose flour]
pour in the center of your bread kneading surface – making a hill.
Make a little volcanic indentation and pour in the spinach/egg mixture
1 Tbsp Olive oil
tsp salt
keep a little warm water nearby if needed

Mix the pasta ingredients with a fork – working from the edges in
I also use a pastry scraper to pile dry flour over the wet center.
Work with your fingers until you can form a ball. Then knead as you would knead bread.
When the pasta pastry is smooth and elastic wrap it in plastic wrap or tinfoil and let it rest for 1/2 to 1 hour.
This allows the gluten to relax and will improve the elasticity for noodle making.

Lasagne fillings
Grated cheeses – about 2 cups – your choice – peccorino romano, parmesano.
Mozzarella or provolone and/or ricotta
Meanwhile chop one onion – sweat it in a saute pan with 1 Tbsp melted butter until translucent.
Add 2 cups cleaned and chopped mushroom pieces – chanterelle, white or brown crimini.
cook until mushrooms give off liquid. Set aside to cool, reserving liquid and a few sliced mushrooms. *

Preheat oven to 350 F.

Warm 3 cups of milk with one bay leaf, end of an onion spiked with a whole clove and some grated nutmeg.
Make a white sauce base roux in a good size pot with 4 Tbs butter and 1/3 cup flour.
Cook over medium heat – stirring until it just begins to brown.
Add hot milk all at once and using a whisk, keep cooking until bechamelia / italian flavored white sauce is as thick as heavy cream.

Get out pasta rolling machine or long rolling pin. Flour to coat work surface and roller blades.
Taking 1/4 of pasta dough Roll out to #4 on machine or about 1/8 inch thick in a rectangular shape.

Using glass bread pans – coat the bottom with some bechamelia sauce.
Layer a piece of pasta cut to fit the bottom of bread pan over the sauce, slotted spoon 1/3 mushroom mix, a layer of grated cheese to cover.
another layer of pasta, ricotta, mozzerella or provolone.
A third layer of pasta, bechamelia, musrooms, grated cheese.
fourth layer of pasta cover with one of the filling cheeses
Fifth layer of pasta, bechamalia, mushrooms
Sixth layer of pasta, bechamelia and grated cheese on the top.

Bake for 45 minutes – let cool a little – slice and serve with a green salad.

* Add reserved mushroom/onion juice to remainder of bechamelia for a wonderful ‘gravy’ over toast

Game Day – Beef Bourguignon

17 Sunday Oct 2010

Posted by Bob and Robin in Celebrations, Classics, Photos By: Bob Young, Recipe: Bob and Robin Young, What's For Dinner?

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Ahhhh! Such a day! BSU 48, San Jose State 0. Another shutout. Sooooooo. We need a special Game Day dinner. How about a Beef Bourguignon. Oh my, was that ever good! And then Robin is making an Apple/Pear Butter. That too, should be awesome. Enjoy the photos!

Beef Bourguignon cooking down

Mushrooms sauteing

Beef Bourguignon plated

Apple/Pear Butter

Crêpes! Autumn Style

16 Saturday Oct 2010

Posted by Bob and Robin in Mushrooms, Photos, Photos By: Bob Young, Recipe By: Robin Young, Things To Do, What's For Dinner?

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Robin is cooking one side of the Crêpe. Roll the pan to cover the bottom with the batter, about one-third of a cup.

After the first side lightly browns, turn the Crêpe over and cook until lightly brown. Notice the pan of sauteed filling. (Recipe below) Remove from heat and place the Crêpe on a working surface and fill with the filling. Fold in half and then half again. See the photos below.

The filling is placed on the Crêpe.

The finished Crêpe and plated

Crêpes, Autumn-style

Recipe source: Robin Young
Prep time: ~30 minutes

Ingredients (yields ~8 filled Crêpes):
Chanterelle Filling:(the filling can be adapted to your taste and pantry, you can also use bacon, zucchini, cherry tomatoes, different mushrooms, etc.)
1 tsp butter
1 small shallot, finely diced
6 slices of Pancetta, finely chopped
1 cup of baby Chanterelles
2 tbsp of fresh parsley, finely chopped
sea salt and freshly ground black pepper to taste
optional: ~ 50g Parmesan or Pecorino, grated

Thin Herbed Pancakes = Crêpes
1 cup all-purpose flour
three large eggs
a pinch of salt
1 cup milk
4 tbsp of chopped parsley – flat and curly
1 Tbsp chopped chives and tarragon (or more to your liking)
2 cloves garlic minced
clarified butter for the pan