WorshipJunky - Recipes
Wednesday, December 22, 2004
Prosciutto
Being a hugh Prosciutto fan, I had to post these. While I'm typing in the other recipies I'm watching the Food network, and so keep getting mroe ideas.
On Everyday Italian she did Family Favorites. Every dish contained Prosciutto. I'll have to try them. :)
Flavors of Styria, Austria - Zwiebelrostbraten
On Wolfgang Puck this morning he made Zwiebelrostbraten. First he was doing Flavors of Styria and he went there and talked to a cook. I liked how that cook made it better. Since I don't have the recipe for that, I'll just make it up here...
He had pickled pumpkin (yeah, no idea) and pumpkin oil (may be able to get it online somewhere).
Cook roast, carrots, celery and potatoes in a stock for 2 hours. (You could do this in a slow cooker all day). The roast was about 3 inches in diameter.
Remove roast and cube vegtables.
Slice roast in about 1/2 inch slices. Coat one side in mustard (stone ground, etc.) and flour. (Flour, salt, pepper, chopped parsley). Sautee for about 2 minutes on the flour side, then flip and sautee for another two minutes.
Plate some of the cubed veggies, about 3 or 4 slices of the beef. Drizzle with pumpkin oil and roasted pumpkin seeds.
This looked really good. Wolfgang made it with steaks and was a little more fancy. I think the "country" version looked better. I might try it, adding in some beets and parsnips (or something like that) and cubing them up as well. Actually Wolfgang also used balsamic vinegar. I think I'll follow his recipe, but instead of steaks use the cooked beef and cubed veggies.
I think the combination of mustard and sauted floured beef would be really good. If I do end up making this, I'll update the recipe.
Orange Almond Crepes
For dessert we made Orange Almond Crepes, from cooks.com. Their recipe called for a chocolate almond sauce, which would have been great, but we decided to skip it, for ease.
I made all the crepes for the main course. I made the desert crepe batter while the dinner crepes were baking. (Normal crepe recipe with 2 T sugar added). This way it could sit while we were eating. After eating I made one 6" crepe, and let everyone else make their own crepe. While they were doing this I made the filling. (I had already chopped the oranges during prep time).
2/3 C (1/2 14 oz.) can sweetened condensed milk (not evaporated milk)
1/3 C frozen orange juice concentrate, thawed
1/2 C peeled, chopped fresh orange
2 T chopped toasted almonds
1 C (1/2 pt.) whipping cream, whipped
Since this required no cooking, it was very easy and fast. The whipped cream makes it a very nice filling. Without it, the filling would have been really sweet. But the whipped cream (which had no sugar) toned it down some and made it fluffy. We also added some thawed frozen wild blueberries.
Add about 3 tablespoons of filling, roll the crepe, cover with powdered sugar, sprinkle with some orange zest, add a little whipped cream (can be from a can) in the middle then sprinkle with dark chocolate shavings.
Yum!
Quick Ham, Turkey, Aspagrus Crepes
This is a quick, but fancy and great tasting dish. I usually make 2 crepes for each person, although last night this turned out to be too much. Probably one per person and 2 for your bigger eaters would have been fine. We served it with salad and bread. If you are making dessert, then the one for most people is probably great.
Crepe recipe is in previous post.
For each crepe:
2 steamed aspagrus, tough ends cut off
From the deli:
1 slice ham
1 slice turkey
1 slice mozzarella cheese
1 slice swiss cheese
1 can Cream of Chicken Soup
While you are making the crepes, steam the aspagrus for 15 minutes. Preheat oven to 350. Once crepes are done stack, ham, turkey, swiss, mozz, aspargrus. Roll, place on crepe and roll crepe around it. Put in baking dish. Put in oven for 25 minutes, cheese should just start melting out, but inside should be hot.
Whisk soup and about 1/3 to 1/2 can of milk. Should be much thicker than soup, a little thicker than you would want for a sauce, because it will thin some will cooking. Microwave for about 3 minutes until hot.
Take crepes from oven, cut in half, arrange on a plate so that the cut edge is towards the outside, so it shows. Cover with the sauce and sprinkle a little fresh parsley around.
Easy, fast, fool-proof, elegant. Very good. :)
Crepes
Last night at Impacting Your Taste Buds we made crepes. It was very fun and turned out really good. Several people said they might get a crepe pan and start making their own. That's cool. :)
Following is the crepe recipe that I use. (I'll put the actually dishes in several other posts).
2 eggs
1 C mild
1/2 t salt
1 C flour
2 T melted butter
Beat the eggs well then whisk in the rest of the ingredients. Cover and let sit for at least 30 minutes.
Heat a crepe pad on a little past medium. Take a paper towel, dip in a little melted butter and wipe surface. Pour in just enough crepe batter to coat the pan. I use a Williams Sonama crepe ladle, and for my 7 inch pan it takes almost two ladles. Wait a minute or two until the surface turns a little rubbery looking. Underside should be a little brown. Flip and cook for about 30 seconds to a minute, just until this side gets a few brown spots. Its pretty much done already. Flip onto a plate and cook the next crepe. Continue until all crepes are cooked.
Makes about six 8" crepes.
