26 November 2020

 Cream Cheese Crêpe Filling

4oz softened cream cheese

4T powdered sugar

1T milk

1/4tsp vanilla bean paste

Enough for 6-8 larger crêpes, maybe more with other fillings. This was most excellent combined with lemon curd or cranberry curd. Sugar can be cut a bit, especially if not combining with a tart curd.

11 October 2020

 Clayton's Swedish Pancakes (Clayton Folden, A Century of Recipes - Parshall ND Centennial)

2 eggs

2T sugar

1c sour cream (240g)

3/4c cold water

1tsp salt

1c flour (150g)

Whisk eggs. Whisk in sour cream, then water. Whisk in salt and flour. Let rest in fridge for about an hour (we didn't do this). Made (16) 6" crepes. Delicious with cherry sauce.

4 March 2018

Petaluma Rye (Laurel's Kitchen Bread Book)

Whisk together; make a well:

750g whole wheat flour
130g rye flour
14g salt
43g buttermilk powder (calls for 300mL buttermilk, which would be added to the liquid measure)

Pour into well and mix in enough to resemble pancake batter:

175g hot water
45g honey (2T)
300mL water (because we use buttermilk powder)
26g oil (2T)
33g lemon juice (2T)

Mix in 5g instant yeast (7g active dry) and mix until dough comes together. Kneading will take a good 20 minutes. First rise: about an hour and a half, depending on temp. Second rise should take about half the time of the first rise. Shape and proof. Bake at 350*F about 45 minutes.

This was excellent.
Grapefruit Curd

Zest of one grapefruit (8g)
130g juice (from one grapefruit)
3 eggs
75g sugar
56g unsalted butter
pinch salt

Yielded 1 3/4c. I think grapefruit is best as marmalade.
Ham, Spinach, & Goat Cheese Crêpes (Classic Mary Berry, modified)

9oz teenage spinach, wilted & chopped (calls for 11oz baby)
4oz neufchatel cheese (calls for cream cheese)
150g goat cheese (calls for 100g)
2tsp whole grain mustard
100g diced ham
1/2tsp salt (calls for salt to taste)
pepper to taste

Green Chile Stew

1000g pork, cubed
1 medium onion, finely chopped
1/2c posole, soaked
1c black beans, cooked
1# green chiles, chopped (medium hot)
2 cloves garlic, minced
3 small potatoes, cubed
14-oz can diced tomatoes
water to cover

This was one of our better ones.

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.