4 February 2018

Crêpes (Mastering the Art of French Cooking vol 1)

1c water
1c milk
4 eggs
1/2tsp salt
210g flour (1 1/2c)
4T melted butter

Made (14) 9" crêpes.

Grapefruit Olive Oil Pound Cake (Smitten Kitchen)

190g flour
2T grapefruit zest (11g)
100g sugar
95g raw sugar
1/2c olive oil (100g)
2 eggs
1tsp powder
1/4tsp soda
1/2tsp salt
2T grapefruit juice
1/3c buttermilk or yogurt (yogurt)

Rub together zest and sugars. Whisk in oil. Whisk in eggs, one at a time. Combine flour, powder, soda, and salt. Combine buttermilk and juice. Add flour and milk mixtures alternately to egg mixture. Bake in a 9x5 pan (my triple citrus Nordic Ware mini loaf pan was perfect) 45 minutes to an hour at 350*F. Cool 10 minutes, turn out and poke with a toothpick/skewer. Brush syrup over and cool completely.

Syrup:

2T sugar
1/3c grapefruit juice

Cook over low heat til sugar is completely dissolved.


Knephla Soup

300g flour
2 eggs
1 tsp salt
3/4c water, give or take

2 medium potatoes
8oz carrots
2qts water
2 beaten eggs
1/2c cream
2T vinegar
1 tsp salt


Frenchee

1/2 egg (we have bantam eggs, so used 1)
1/4c milk
60g flour
1/2tsp salt

This was the perfect amount for two sandwiches, cut into quarters.

Spaghetti Squash Gratin

3.5# spaghetti squash
1/2 medium onion, diced
2 cloves garlic, minced
1/2tsp red pepper flakes
1c greek-style yogurt
1/2c sharp cheddar
1/4c parmesan

Bkae at 400*F for 25-30 minutes.