Crepes Florentine with Mushroom Gravy

Savory crepes are by far one of my favorite things to cook and eat. It's a little hard to type instruction on these bad boys so it has taken me a while to get the post up, my apologies for holing out on y'all! This recipe in particular was inspired by a dish I learned in my cooking classes in Italy. 

Original Dish I Made in Italy at Giglio Cooking School

Put on your apron, pick up a skillet and get ready to make some crepes, you'll be surprised at how easy they really are. Don't get discouraged when you get started, the first crepe is usually a bust so set it aside and try again... practice makes perfect! 

Crepes

2 eggs

1 cup milk

1/4 cup flour

2 tbs butter (set aside for later)

Whisk together eggs, milk and flour in a small bowl and place in the fridge for at least 30 minutes. 

Filling 

1 cup sauteed spinach, chopped

1 cup ricotta

1/8 tsp nutmeg

sprinkle salt

Mix together the above ingredients in a bowl and set aside.

Gravy 

2 tbs flour

1/2 cup milk

1/2 cup vegetable broth

2 tbs parsley, chopped

1/3 cup pecorino romano, shredded

Whisk  the flour into the milk until smooth. Place the mixture along with the broth and parsley into a skillet, bring to a light boil then reduce to a simmer, careful not to burn the milk. Once the sauce starts to thicken add in the cheese and turn heat to low to let the sauce thicken. While the sauce is cooking, make your crepes. If the gravy gets too thick add a little more broth and stir well. If the gravy is too thin just whisk in another tbs of flour in 2 tbs of broth and add. 

Next Steps 

Heat a non-stick or cast iron skillet to medium high heat. Place 1/2 tbs of butter into the skillet and swirl it around until the pan is coated. Use a 1/4 cup measuring cup to pour the batter into the hot pan. As soon as the batter hits the pan starts to swirl the pan so the batter is spreading very thinly into a circle. Check out this great video for making crepes. 

Cook the crepe for 2 minutes then carefully use a spatula to pick up the edges then flip and cook for another minutes. Place the crepes on a plate and continue until the batter is gone. 

Heat the oven to 200. Place a dollop of the filling on 1/4 of the crepe and fold half, then half again to make a triangle. Repeat until the crepes are finished and top with gravy and place in the oven for 5-10 minutes to warm.

Carrot & Apple Curry Soup

When I think of fall food I think of squash, apples and pumpkins; specifically soups, stews and curries. This soup was inspired by fall goodies that I picked up down in Apple Hill. Apple Hill is an amazing area in El Dorado Hills, CA where there are over dozens of small farms and ranches with produce stands and specialty shops for tourists and locals alike. I scored all kinds of goodies on this trip like apple butter, local honey, a Lady Godiva pumpkin, spaghetti squash and some basic veggies like celery, potatoes and carrots. 

I am calling in a favor on this recipe... I want to know what you think I should change. I love the way this soup turned out on my first try but I think it is missing a little something. I am open to comments and flavor suggestions from those who decide to re-create this dish. My only suggestion is to keep it savory, not sweet. I look forward to seeing your comments below.

I decided to break out the crockpot for this recipe but you can easily do this on the stove-top if you choose. If you are using a crockpot, place all of the ingredients into the crockpot and cook on low for 6-8 hours,otherwise follow the stove-top instructions below.

Ingredients
Makes 4 servings

1 tbs olive oil
1/2 onion, chopped
2 garlic cloves, diced
3 celery stalks, chopped
4 carrots, peeled and chopped
3 medium potatoes, peeled and chopped
3 apples, peeled and chopped
2 tsp ground ginger
1 tsp coriander
2 tsp cumin
1 tsp all spice
1-2 tbs curry powder
S&P
4 cups vegetable broth

1 cup coconut milk
1-2 tbs red curry paste- set aside

Place 1 tbs of olive oil in a large pot and bring to a medium heat. Saute the onion and garlic until fragrant then add in the rest of the ingredients except the curry paste and coconut milk. Bring the pot to a boil then reduce to a low simmer, cover and cook for 10 minutes. In a small bowl whisk the curry paste into the coconut milk until smooth  then add it into the pot with the rest of the fixins, cover and cook for 5-10 more minutes on low until vegetables are very soft. Use an immersion blender or a stand blender to puree the soup. Serve with a dollop of plain yogurt and green onions. 

Enjoy! 

Steamed Mussels

  This is another recipe inspired by my culinary adventures Italy. While visiting Cinque Terre I indulged in some of the most amazing mussels and have been craving them ever since. I had stuffed mussels, steamed mussels and pasta with mussels, all which I intend to re-create at some point soon but for now here is the easiest recipe of them all. Steamed mussels make a great side dish, appetizer or main course. Not only are mussels in-expense but they are quick and easy and take very little prep work.

 Mussels from Overland Meat Company

When you purchase your mussels, make sure to immediately unwrap them at home so they can breathe. The mussels should be stored in a cool area where they can breathe. If the mussels you purchased are farm-raised, it's not necessary to soak mussels in water at home. If they are not farm raised, soak them in cold water for 20 minutes before cleaning.

As you clean and debeard the mussels, check to make sure their shells are tightly closed. Discard any mussel that is chipped or broken. If any mussels are open, tap them gently against the counter if they don't close up within a few minutes throw them out.

Ingredients
Makes 4 servings

2 pounds of mussels, cleaned and debearded 
2 tbs olive oil
1 tbs butter
1 1/2 cups dry white wine
1/4 cup chopped parsley
4 garlic cloves, chopped

Place the butter, oil, parsley and garlic in to a large pot. Next carefully place the mussels into the pot and pour the wine over the top. Cover the pot and turn the stove to med/high. 

 **Do not remove the lid for 3-5 minutes and most importatntly do not pre-heat your pot. 

The mussels should only take 3-5 minutes to open. Once the pot starts steaming give it another minute or two before removing the lid to see if all of the mussels have opened. If the mussels have not all opened give them a gentle stir and cover for another 2 minutes. 

Remove the mussels from the pots and serve with the liquid and some sliced bread for dipping. 

Tagliatelle with Oyster Mushrooms & Arugula

This recipe was inspired by the most amazing mushrooms at the South Lake Tahoe farmers market from a local sustainable organic mushroom farmer -  Simply Manna. I bought the most beautiful package of oyster mushrooms and couldn't wait to get home and plan a pasta dish around these shrooms.

I have been making pasta like crazy since I've been back from Italy. It's much easier than you think and even easier if you have a pasta press. All you need is flour, egg and salt. The rule of thumb is 1 egg for every 100 grams of flour and a pinch of salt. If you don't have the time or the tools to make pasta just use any kind of thick fettuccine noodle for this one.

Ingredients
Makes 2-3 Servings
Tagliatelle or fettuccine noodles (fresh or packaged)- See Recipe Below
2 tbs butter
2 cups oyster mushrooms, cut into large pieces
2 cups of arugula
2 tbs olive oil
1/4 cup of finely shredded pecorino cheese

If you are making fresh pasta, prepare the pasta according to instructions below.

In a large saute pan melt the butter on medium low. Add in the mushrooms and cook slowly, making sure the mushrooms have a little space between each other. 

While the mushrooms are cooking cook the noodles. 

When the mushrooms start to soften add in the pasta, the arugula and the olive oil a little at a time. Use only as much or a little olive oil as you need. Reduce heat to low, stir then cover and cook until the arugula wilts. 

Season with cracked pepper and a hint of salt and top with pecorino romano. 



Tagliatelle Pasta
1 egg
1/4 cup semolina flour
3/4 cup 00 or white flour (plus more for dusting)
pinch of salt

Place the flour on a smooth surface and create a well in the middle. Crack the egg into the well and slowly beat the egg. Once the egg is scrambled, start slowly adding in a little flour at a time with and continue to mix with a fork. Keep mixing until you can't use the fork and start kneading the dough with your hands. Continue to knead for 8-10 minutes. If the dough is sticky add in a little flour at a time until you have an elastic ball. Cover in plastic wrap and set aside for 30 minutes. 

Once the pasta has set for 30 minutes split the ball into two pieces and run it through a pasta press until you get to the 2nd or 3rd thinnest setting then feed it through the pasta slicer. Place the cut pasta flat onto a floured surface and sprinkle with more flour so the noodles don't stick. 

Bring a large pot of water to a slow boil and cook the pasta. The pasta only takes a few minutes, remove the pasta with a strainer when it floats to the top.

Pork Loin in Sea Salt

This morning I stopped by our local butcher Overland Meat Co. to pick up something yummy for lunch. I was only cooking for one so I decided to grab a nice piece of pork loin and re-create a dish I learned while in Italy. I have been thinking about making this dish for the past few weeks and I'm so glad I did, it was the perfect light dish and very easy. It does take some time to marinate and to bake but I'm sure you can find something to do around the house while you are waiting or just relax and enjoy the day.

 The images here have only one piece of pork but the recipe is for two.

At first I was very concerned when my cooking teacher told be how much salt we would be putting on the pork she knew what she was doing so I didn't say a word and just followed instruction  It is amazing how it flavors the dish without making it too salty. You can find a lot of dishes in Italian restaurants like this especially fish dishes, it makes for a beautiful presentation at the table. I look forward to trying this with fish but for now here is a yummy pork dish for you to try out. 

Ingredients 

Makes 2-4 servings

2 thick pork loin chops 

1 cup of dry white wine

1 garlic clove, minced

1/2 small red onion, minced

2 tbs black peppercorns

2-3 cups of sea salt (or more)

Place the pork loins into a shallow dish and cover with wine, garlic, onion and peppercorns. Cover the dish a refrigerate for at least 1 hour, flipping halfway through. 

Preheat the oven to 300. Drizzle a little olive oil onto a  baking dish or pan then a little sea salt. Remove the pork from the bowl and place into the pan then cover with more sea salt. Make sure the pork is totally covered in salt and drizzle 4-5 tablespoons of the wine from the marinade onto the pork. Place in the oven and bake at 300 for 45 minutes (or more if your pork is thick).

Remove from the oven, crack the salt crust. Dust as much salt from the pork as you can and diagonally cut the pork into thin pieces. Serve on a plate with a drizzle of olive oil and fresh cracked pepper. Enjoy! 

Crostini Toscani (Pâté)

I became totally hooked on pâté when I was in Italy and just couldn't get enough of it! This recipe is a traditional Tuscan recipe and boy is it tasty. The one ingredient you might be confused about is the anchovy, but don't fret, you can't even taste it. The anchovy just brings a little more flavor. 

This is a great appetizer or party snack. So give it a go and let me know your thoughts!

Ingredients
Makes 2 cups 

3 tbs butter

2 cups chicken livers
2 tbs capers
4 anchovies (flat canned)
4 sage leaves, chopped
1 bay leaf
1 cup dry white wine

1-2 baguettes, sliced

Melt the butter in a large pan then add in the capers, bay leaf and sage. Cook on medium/low for 2-3 minutes, or until fragrant. Next add in the anchovies and chicken liver and bring to a medium heat. Cook until the chicken liver is halfway cooked then add in the wine and increase the heat to medium/high until the liver is cooked through. Remove from heat, cover and let is set for a few more minutes so it can cool down. (The mixture should still have a little wine in the pan.) 

Place the pan of ingredients into a food processor and blend until smooth. If you would like it cold, just set it it the fridge until you are ready otherwise leave it out and prep your bread. 

Grill or toast the sliced baguette and place the pâté on the toast and serve. 

Buon Appetito! 

**Don't add any salt until the dish is cooked and you feel that it needs it. I didn't add any to my dish.  

Arugula & Cherry Tomato Pizza

One of the best pizzas I had in Italy was in one the most beautiful places in Italy, isla de Capri.

 I was only in Capri for three nights but I think I ate and drank my way through the beautiful town. A random rainstorm caused us to duck into the first restaurant we could find and thank goodness we did because the food was amazing!

It was Capris at that I had the best pizza yet. It was very simple and delicious and was immediately added to my "must make when i get home" list.




This pizza has very simple ingredients and it is so yummy. Give it a try and picture yourself in Capri as you take your first bite! 

Ingredients
Prepared Pizza Dough, uncooked
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1 1/2 cup cherry tomatoes, halved
4 cups fresh arugula leaves
1 tbs good quality olive oil

Preheat the oven to 425. Once the dough is placed on the pan or stone and rubbed with olive oil place the cheese and tomatoes on it and bake for 15 minutes. Remove the pizza top it with arugula, fresh cracked pepper and drizzle with olive oil. Buon appetito! 

Pizza Dough

I enjoy making pizza and since it is so easy I make it quite often. This recipe is great because you let the dough rise in the fridge overnight and use it when you are ready to make your pizza. There is no need to let it sit at room temperature to rise, which makes pizza making very convenient all you need to do is plan ahead a little. The dough is good in the fridge for up to 3 days so you can make a fresh pizza whenever you want! 

When it comes to pizza dough and pasta I can't stress how important it is to use good flour. The absolute best flour is "00" farina flour. I find this particular brand at whole foods and some small Italian specialty stores. Once you try this flour I promise there is no going back. The difference is unbelievable! 

Ingredients
Makes 2 Balls of Dough

2 cups flour
1 tsp salt
1 tsp yeast
1 cup cold water 
3 tbs olive oil

1/8 cup semolina

Stand Mixer Directions: 

Mix the flour, salt, and yeast into a large mixing bowl. Slowly add in the water and oil and let the mixer run until a ball starts to form, once the ball forms split it in pieces then turn on again, letting the mixer do the kneading for you or remove and knead for 5 minutes until a smooth ball forms.

Remove the ball from the dough from the mixer. Split the dough in half and make two even balls. Place the balls on a tray covered with plastic wrap and place in the fridge for 8 hours or overnight. 

Bowl Directions: 

Mix the flour, salt, and yeast into a large mixing bowl. Slowly add in the water and oil mixing well. Turn the dough onto a floured counter or silpat and use your hands to start kneading it into a ball. Continue kneading the dough for 7-8 minutes until an elastic ball forms. 

Split the dough in half and make two even balls. Place the balls on a tray covered with plastic wrap and place in the fridge for 8 hours or overnight. Leave the dough in the fridge until you are ready to shape. 


Pizza Time:

Preheat the oven to 425.  (at this time place your pizza stone in the oven). Sprinkle some semolina on the counter and start. Place the dough into the center of the pizza press out and start pulling and stretching the dough until you have the size and thickness that you prefer. 

Until I get a chance to make a video here is a great one on shaping your dough. http://youtu.be/7OotCkmoPN8

Top the pizza with your fixins and cook for 10-15 minutes. 

Buon Appetito.

**Cook time will be based on your toppings and quality of your oven, so pay attention after 10 minutes. 

Zucchini Fritters with Yogurt Dip

As I mentioned in my last post my zucchini plants have been producing some awesome zucchini so I have been making all kinds of fun dishes like Zucchini Bran Bread and Farro with Wheat Berries & Zucchini. I've seen quite a few pics of fritters on food blogs lately so I decided to give it a shot. This was my first go at it, they don't look that beautiful but they were tasty. This recipe is a work in progress so give it a go and let me know any tips you have. The one tip I do have is that It is very important to remove as much water as you possibly can from the zucchini before mixing it with the flour. 

Have you ever seen one of these?

How cool is this fun contraption?? It's like My girlfriends mom had it laying around and didn't need it so I decided to take it and try it out. It made the perfect shredded zucchini for this dish and it was super easy to clean up, plus if I lose power and want to get fancy I don't need a food processor. For this recipe you can just use a food processor with a shredding blade. 

Ingredients
Makes 12 Fritters

2 1/2 cups or 2 medium zucchini, shredded
1 tsp sea salt
1/4 cup flat leaf Italian parsley, chopped 
1/2 cup wheat flour
1 cup shredded Parmesan
1 egg 

Yogurt Dip
1/2 cup Greek yogurt
3 cloves of roasted garlic, mashed to paste(make ahead of time)
1 tbs lemon juice
1 tsp flat leaf Italian parsley, chopped 
S&P

Place the shredded zucchini in a mesh strainer with the salt and toss. Let the zucchini sit in the strainer over a bowl for 10-15 minutes, pressing out the water. 

Once the water is removed place the zucchini in a bowl with the parsley, flour, cheese and egg. Mix well, season with pepper and place the mixture in the fridge.

Heat 1 tbs of oil in a skillet to medium heat, in the meantime make the yogurt dip. Mix all of the dip ingredients together and place it in the fridge. 

When the skillet is hot place the zucchini mixture a dollop at a time in the skillet and press with a spatula. Cook for 3-5 minutes on each side until crispy. Remove and set on a paper towel to remove any excess oil. Serve warm with a dollop of the yogurt dip. 

Enjoy! 

Whole Wheat Zucchini Bran Bread with Almonds

 My garden is just pumping out the zucchinis and i'm loving it. Living in the mountains makes it very hard to grow great produce but we keep trying. This was our first year growing zucchinis and surprisingly they are very easy and they are doing great. The three beauties above seemed to have come out of nowhere in just a few days so it was time to get cooking!

There are so many different things you can do with zucchinis and this time I deicded to use one of the zucchini for bread and the other two for Zucchini Fritters. This recipe is on the healither side and not super sweet but quite yummy. The bonus is that it taste hardly any time to prep. 

Dry Ingredients
2 cups wheat flour
3/4 cup wheat bran
1 1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 cup brown sugar
1/2 cup white sugar (optional*)

Wet Ingredients
2 eggs
1 tsp vanilla extract
1/2 cup applesauce**
1/4 cup walnut oil (or vegetable oil)
2 cups zucchini, shredded

1/2 cup chopped almonds

Preheat the oven to 350. Use non-stick spray or butter to coat a loaf pan. Place all of the wet ingredients into a large bowl and stir with a fork. Place all of the wet ingredients into a small bowl and stir with a fork. Pour the wet ingredients into the dry, mixing well. Fold in the almonds and place mixture into the loaf pan. The mixture will be pretty thick and not runny at all so use a spatula to get all of it out. Place the pan into the oven and bake for 45-55 minutes. When the bread is ready remove it and place it on a wire rack to cool. 

* I don't like my bread super sweet so adding in the additional white sugar is up to you
** If you don't have applesauce in the fridge use the same amount in oil.