Sunday, February 23, 2014
I said to myself last year that 2014 will be a year of hard work, big changes and accomplishments. It hasn’t disappointed so far. The hard work is pretty much my reality these days. I don’t have enough hours, minutes and seconds to do all the things that I have to do. Without the hard work, the big changes won’t happen. I am overloading myself to make some things happen this year; things that I will share with you soon.
In all the years that I have lived, I have never been this busy. Culinary school was a piece of cake even with all the traveling I had to do. But, if I don’t do it this way, my goals for 2014 won’t be completed.
Sometimes in life you have to make sacrifices to make your dreams come true. The view ahead looks promising. But I didn’t say it was easy.
P.S. Deep thoughts today.
Monday, February 10, 2014
I love crêpes, especially when they are sweet. There is nothing worse than a tasteless crêpe. Yes, I can add countless fillings. But sorry, I like it flavorful with or without any filling.
I prefer to use heavy cream instead of milk. Many restaurants follow my technique, which is why I keep eating at those places. Ha!
Have an awesome week and Bon Appétit!
Difficulty: Easy Yield: Serves 8 to 12
- 1 cup all-purpose flour, sifted
- ¾ cup white granulated sugar
- Pinch of salt
- 3 large eggs
- 525 ml heavy cream
- 3 tablespoons vanilla extract
- Non-stick cooking spray
- Fresh fruits for serving (berries, banana…)
In a bowl, whisk together the sifted flour, sugar and a pinch of salt. Set aside.
Beat the eggs with an electric mixer with a whisk attachment. Pour the heavy creamy and continue to whisk. Slowing add the dry ingredients (sifted flour, sugar and pinch of salt). Add the vanilla extract. Whisk until smooth.
Heat a non-stick frying pan over medium heat. Spray with the non-stick cooking spray. Pour the batter onto the pan. Rotate the pan to spread the batter as thinly as possible. Flip the crêpe to cook the other side. Repeat until all the batter is gone.
Serve hot with fresh fruits.
- Use an electric mixer. The batter won’t be smooth if it is whisked by hand.
- Adjust the sweetness to your taste.
- Turn the heat down if the frying pan gets too hot.
I am a known onion lover. Everybody knows it. My number one pick is always red onion cooked in any way or style. But depending on what I am cooking, I pick the best one for the occasion. Every type of onion has its own flavor. The confusion tends to be between the sweet and yellow onion.
Here is a list of types of onions and their best use:
- White: Best for salsas and stir-fries.
- Yellow: Best for all-purposes (caramelizing, sauces, soups, stews…).
- Shallots: Best for garnishes, vinaigrettes and delicate sauces.
- Red: Best for eating raw (guacamole, potato salad…).
- Sweet: Best for roasting and frying.