Entries Tagged 'Cooking' ↓

Lately I’ve been in a crepe craze! Since discovering this charming children’s book “Crepes by Suzette” which is an enchanting story that teaches kids the geography of Paris and gives them a recipe for tasty crepes. (shared below) I’ve since learned they are  incredibly easy to make and a favorite for breakfast served up with nutella and fresh berries! Crepes by Suzette $40.00 – Taryn Cox for THE WIFE.

Ingredients:

• 2 eggs
• 1 cup milk
• 1 cup flour
• 1 tablespoon melted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt

Directions:

1. Utensils: a big bowl, whisk, ladle, spatula, and a large frying pan
2. In the bowl, beat the eggs with a whisk. Beat in the milk. Then add the flour and mix until very smooth. Add the melted butter, sugar, and salt to the batter and blend well. It should be the consistency of very heavy cream. Add slightly more milk if necessary. (Alternatively, the mixing can be done in a blender or food processor.) The batter can be used immediately, but even better, cover and chill 1 hour or overnight.
3. Heat the pan and brush lightly with melted butter. Pour in a ladle-ful of batter (about 3 tablespoons). Quickly swirl the pan around so the batter spreads out thin. Cook over medium-high heat until the crepe is set and the edges are lightly browned and lift up easily, about 2 minutes. Flip it, spread it with your favorite filling, and cook for about another minute. Fold it in half, and then in half again, creating a triangle, then serve! (makes about 8 crepes) Bon appetit!

In Sicily’s fishing villages, rustic handmade pasta is tossed with olive oil, garlic and fresh seafood. It’s all about casual simplicity—and making the most of the day’s catch. Inspired by that tradition, we created this recipe using prawns and lemon-infused olive oil. For the best results, make your own pasta from scratch.

Ingredients:

• Kosher salt, to taste
• 3/4 lb. fresh pasta dough, cut into tagliolini (see related recipe at left)
• 1 1/4 cups olive oil
• 2 lemons, 1 zested
• 3 cups coarse bread crumbs
• 2 lb. prawns, peeled and deveined
• Freshly ground pepper, to taste
• 2 tsp. minced garlic
• 1 Tbs. fresh lemon juice
• 1 tsp. anchovy paste
• 1/4 cup capers, rinsed and drained
• 2 Tbs. chopped fresh flat-leaf parsley
• Grated Parmigiano-Reggiano cheese for serving (optional)

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Cerealize is a revolutionary subscription service that allows you to build your own custom cereal and have it delivered right to your door.  Step one is creating your cereal base (Cherrios, Corn Flakes, Etc), Step two is adding fun extras like nuts, seeds, fruit and even candy, and the last step is giving your customized cereal an awesome name! Each 16 oz. box of specially designed cereal costs around $8.00 plus delivery fees. – Taryn Cox for THE WIFE.

www.Cerealize.com

These slate cheese boards come in an abundance of colors and sizes. They make adorable house warming gifts paired with artisan cheeses and crackers. Each cheese board includes: 1 soapstone pencil for writing the names of cheeses and hors d’œuvres on the board, 4 anti-slip cork feet, which can be applied to the bottom of the board in order to protect table top surfaces and 1 burlap bag, which can be used for storing the slate and as a place mat for the cheese board. All Brooklyn Slate products are treated and sealed to be food safe. Soapstone, chalk, crumbs, and liquids wipe off easily with a damp sponge or towel. The cheese boards can also be washed with a sponge and dish soap. Boards that do not have cork feet on the bottom are dishwasher safe. Individual boards range from  $25.00 – 32.00. Available at the website below or at Farm Shop in Brentwood. – Taryn Cox for THE WIFE.

www.Brooklynslate.com

Crispy Kale Chips with Lemon and Parmesan

Ingredients:

• 1 Pound Curly Kale (Leaves removed from tough stems and torn into large pieces)
• 2 Tablespoons Extra Virgin Olive Oil
• 1/4 Teaspoon Salt
• Lemon
• 3 Tablespoons Freshly Grated Parmigiano-Reggiano

Directions:

1. Preheat oven to 300 degrees and line 2 baking sheets with aluminum foil.
2. In large bow, using your hands, toss kale leaves with olive oil until evenly coated. Arrange kale in a single layer on prepared baking sheets and bake for 25 – 30 minutes, until leaves are completely crisp but not browned.
3. While leaves are still warm, sprinkle with Parmigiano- Reggiano, salt and a squeeze of lemon (go very easy on the lemon, a little goes a long way.) Taste and adjust seasoning if necessary. Transfer to a platter and serve. – Once Upon a Chef.com