Such a pretty little photo
These are great for dinner as well as breakfast.
Go here for how to make the crepes.
Mushroom Kale Crepes
- 1 batch crepes about 5-6
- 3-4 large mushrooms sliced thick
- 1 cup finely chopped kale
- 1 cayenne pepper chopped fine
- 2 tbsp minced garlic
- 12 slices fresh mozerrela
- 1/4 cup dry white wine
Melt 2 tbsp butter over medium low heat. Add pepper and garlic and saute until fragrant. Add mushrooms and cook until mushrooms are browned. Add kale and wilt. Add wine, deglaze pan and cook on high until liquid is absorbed. Place an equal amount of filling in each crepe add 1 slice of cheese inside each and roll up. Place crepes in a greased baking pan. Top with remaining cheese. Bake at 350 degrees until cheese is melted and beginning to brown on top. Serve hot.
Ramen is my kind of junk food
To cook rice noodles just pour boiling water over them in a large bowl and let soak until soft. Drain and toss with whatever spices, sauces and ingredients.
Beef and Bell Pepper Rice Noodles
- 1 lb rice noodles cooked
- 1/2 lb hanger steak cut into small cubes
- 2 carrots julienned
- 1-2 green bell peppers julienned
- 6-8 large mushrooms quartered
- 2 cayenne peppers julienned
- 1/2 cup finely diced onion
- 2 ribs celery chopped bite size
- 1 tbsp miso paste
- 1 tbsp red curry paste
- 1 tsp fish sauce
- 1/8 cup soy sauce
- 1/8 cup packed brown sugar
- 1 tsp cumin seeds
- 1 star anise
- 1 lime
- 2 tbsp vegetable oil
- 1 tsp sesame oil
Mix pastes, fish sauce, soy sauce and brown sugar. Add lime juice and mix well. Add steak and marinate 30 minutes. In a large wok heat vegetable oil mixed with sesame oil over medium high heat with whole spices until fragrant. Remove star anise, add onion and stir fry until soft. Add cayenne pepper, celery and mushrooms. Stir fry until mushrooms begin to release their juice. Add meat and marinade and bring to a simmer. Add green pepper and carrot and stir fry until soft. Add noodles to wok and stir to coat in sauce. Let most of the liquid be absorbed by the noodles, then remove from heat and let stand five minutes before serving.
Holly molly look at that running glaze
This was really amazing and made use of our neglected bunt pan. (“There’s a hole in this cake!”) We served it for dessert for company and Katherine let her coworkers polish it off. It was a hit all around, unlike in some crowds. Here’s the recipe.
We love summer food because it’s so colorful. But the hues of fall aren’t too shabby either.
Sweet Potato and Fennel Soup
Sage advice: Start with soup
Brown Rice Risotto with Black Trumpet Mushrooms
There is a little tree on top of the mountain
Poached Pears in a Chocolate and Wine Sauce
Those pears are kissing where are the censors
That has a nice orange flavor
Because I haven’t come up with enough ways to stuff vegetables.
And squash is in season.
Squash Stuffed with Mung Beans
- 1 large acorn squash seeded and scrapped
- 1 cup dried mung beans
- 2 cups vegetable or beef stock
- 2 tbsp chopped jalapeno
- 1 tbsp minced garlic
- 1 tsp mustard seed
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 2 tbsp parsley chopped
- 1 tbsp olive oil
Steam squash halves until almost fork tender in an oven at 350 degrees, about 30 minutes. Meanwhile in a four-quart pot heat olive oil over medium heat. Saute mustard, coriander and cumin until fragrant and beginning to brown. Add garlic and jalapeno and saute until fragrant. Add beans and stir to coat well. Toast beans slightly then add stock. Bring to a boil then slow simmer until beans are tender and fluffed up, adding more stock if necessary. Season beans with parsley, salt and pepper. Spoon into squash cavities and roast at 375 until beans begin to get toasted, about 15 minutes.
Toasted pumpkin seeds
Roasting the vegetables really gives this soup a great flavor. It can be served in chunks instead of creamed if a heartier soup is wanted.
Cream of Roast Squash
- 1 lb red potatoes skinned and cut into large bites
- 1 lb turnips peeled and cut into large bites
- 1 lb acorn squash peeled, seeded and cut into large bites
- 8-12 cloves garlic
- 3 large sprigs rosemary
- 1 tsp cayenne Old Bay Seasoning
- 1 onion diced medium
- 5 cups chicken stock
- 1 cup heavy cream
- Olive oil
- 2 tbsp butter
On a greased baking sheet toss the potatoes, turnips and squash with the garlic, cayenne and old bay. Drizzle with olive oil and roast at 425 degrees until browned, about 25-30 minutes. In a large stock pot heat butter over medium low heat. Saute onion until golden brown then add roasted vegetables. Stir to coat, then add stock and bring to a boil. Simmer soup until vegetables are very tender and ready to fall apart. Blend soup with an immersion blender or puree, return to pot and add cream. Season with salt and pepper and simmer until thickened. Serve with toasted squash seeds and bread.
Argh that there glass makes me want some meat on a stick
On with our quest to use up an overstock of homemade jam. Katherine recently used pear preserves to create a champagne cocktail, so when we were given a batch of homemade pear butter we made a similar concoction to give the traditional Hot Toddy a distinctly fall twist. The recipe below serves two.
Pear Hot Toddies
- 3 ounces brandy
- 1 tsp lemon juice
- 1/3 cup pear butter or preserves
- boiling water
Mix pear butter with a third cup water in a small saucepan over medium heat. Bring to a boil then reduce to a simmer for five minutes. Strain mixture through a fine mesh sieve. (If you don’t want to waste the discarded bits, through them in a batch of muffins.) Set tea kettle to boil. Divide pear mix between two large coffee mugs. Add a half teaspoon lemon juice to each mug and one and a half ounces of brandy. Fill with boiling water. Garnish with lemon or pear slices.