Crepes

 

Having to choose between two great things is always a tough choice. Rarely in life do we get everything we want, crepes shouldn't be one of those difficult decisions. If you're anything like me then you're always plauged with the age old question, should I make savory or sweet crepes? Sure, making a bland normal batter would result in a crepe that could be filled with either salty or sweet things. That's why I added something extra to the savory batter, which then could easily be turned into a sweet crepe with just a few other ingredients.

Crepes 

Makes about 16 crepes

• 2 large eggs
• 3/4 cup milk (I use 3.8% milk)
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• 1/4 teaspoon sweet basil
• 1/4 teaspoon salt

1. Put all ingredients into a bowl. Mix until there's no more clumps. 
2. I recommend using a crepe pan if you have one, or using a shallow skillet. 
3. Cook each side for about 40 seconds over medium heat.
4. Fill with any savory thing you'd like.
5. To make the Sweet Crepes, mix in 1 teaspoon sugar, 1/2 teaspoon cinnamon, and 1 teaspoon vanilla flavoring.

Hollandaise Sauce

• 4 egg yolks 
• 1 tablespoon water 
• 1 tablespoon lemon juice 
• 6 oz. butter 
• dash of cayenne pepper 
• a pinch of lemon zest 
• salt and pepper to taste 

1. Place a mixing bowl over a sauce pan with water in the pan over medium heat. 
2. Mix the yolks, water, and lemon juice into the bowl. Whisk until thick and pale. 
3. Heat the mixture over the pan until they become frothy, be sure not to over cook the yolks by removing the bowl from the heat occasionally. 
4. When the bottom of the bowl becomes visible between strokes of the whisk add the butter and the avocado. Whisk until the butter become smooth. Over whisking is encouraged. 
5. Whisk in the zest, cayenne pepper, salt and pepper.

Asparagus

• 10 stalks of Asparagus
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 2 pinches of salt

1. Preheat the oven to 400. 
2. Cut the thick end of the asparagus off, because no likes their asparagus to be too girthy.
3. Place the asparagus on a baking pan or a casserole pan. Drizzle the olive oil over the asparagus, spread the garlic evenly atop, and sprinkle on the salt.
4. Cook for 10 minutes. Place 2-3 stalks inside finished crepes and top with hollandaise sauce. Add ham or queso fresco if desired.

Peaches

• 2 peaches diced
• 3 Tablespoons sugar
• 1/2 teaspoon cinnamon
• 1 shot of whiskey

1. Place all ingredients into a pan over medium heat stir occasionally and cook until most of the liquid is gone. To firm up the syrup, add a dash of flour if necessary.
2. Put a dollop of cream cheese inside the crepe and top with the peaches.

All these crepetastic pictures taken by Katy Weaver

Okay, I know this is at the bottom of the post, but you're still reading, so it clearly doesn't matter. This blog wouldn't be half of what it is without the photos. I usually just give Katy a quick shout out at the end of the posts, but she really is the other half of the this blogging team. If you ever need any photos taken give her a call.

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Peach Glazed Salmon

I asked for suggestions for dinner and the response I got was, "salmon with...peaches!" After mulling it over for a while I decided to make an Asian inspired Peach Glazed Salon dish. For making it up as I went along, I say it turned out pretty damn good. I paired the salmon with some brown rice and stir fried vegetables. 

I would suggest starting the rice first.

Brown Rice with Chives

• 1/2 cup brown rice
• 1 table spoon of chopped chives

1. Make the rice and once it's finished cooking, fluff the rice and add chives to add some color and flavor.

Peach Glazed Salmon

• 1 pound salmon fillet
• 2 peaches diced 
• 2 chives chopped (mainly for garnishing)
• Juice from one lime
• 1 teaspoon of lime zest
• 4 large leaves of mint finely chopped
• 3 sprigs of lemon thyme
• 1 1/2 tablespoon of soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon of ground ginger
• crumbled goat cheese (optional)

1. In a bowl combine everything listed above expect the goat cheese and salmon. Mix and crush everything together with your fingers. 
2. Heat the oven to 375. Take out a baking sheet and some tin foil and set the salmon fillet on the tin foil. Pour the peach mixture (glaze? salsa? chutney?) over the salmon covering the top of the entire fillet. Wrap the salmon in the foil making a nice foil pocket so all the moisture doesn't escape. 
3. Bake for 25 minutes. 
4. Though it may look a little gross, leave the peaches on the salmon! That's where flavor lives. 

Stir frying vegetables is pretty easy to do just take out a skillet or a wok, turn the stove on medium and add the following ingredients in the order they're listed in.

Stir-Fried Vegetables

• Olive Oil
• Onion
• Garlic
• Mushrooms
• Carrots
• Bell Pepper
• Snap Peas
• Carrots
• Soy Sauce
• Sesame Seeds

There are two methods of plating this dish. The traditional way of piling everything into thirds on a plate and eating them separately. The other option is to make a tower of deliciousness and top it off with some goat cheese and chives. 

Option #1

Option #2

Another healthy and delicious dish!

Photos by Katy Weaver