Posted on 12/27/2017 9:25:43 AM PST by Jamestown1630
Santa brought me a nice new crepe pan for Christmas. I haven’t seasoned and tried it out yet, but my first endeavor will be this recipe from Allrecipes for crepes with crab filling, which looks like a pretty classic one, and would make a nice late-night supper on New Year’s Eve:
http://allrecipes.com/recipe/233544/crab-crepes/
And here's a link to a video from the French Cooking Academy on crepe-making technique. This is for a sweet crepe with rum, but adapt the technique to your recipe:
https://www.youtube.com/watch?v=DiFXFeOU1nI
Many recipes that I've seen suggest letting the batter rest for a few hours or even overnight, and here from fchem101 (a great food chemistry site!) is the reason why:
http://www.fchem101.com/2014/12/why-rest-crepe-batter/
What did Santa bring you; and what are you doing New Year’s Eve?
-JT
Ha, I went to Kroger today & bought pounded chicken fillets & sweet Italian sausages. After I finished the dishes tonight I wrapped them individually in foil & popped into the freezer. So nice to reach into the freezer & have something available for supper ; )
Thanks JT for creating this wonderful thread. We all look forward to it. Happy New Year to you!
In the meanwhile, I've been up since 4:30 a.m. making candied pecans because I can't sleep. We're having a combo bowl game/'indoor' tailgate party & birthday party + Christmas White Elephant gifts this evening. Trying to get family together isn't that easy so we have to do a lot when we can be together. I was on my feet all afternoon yesterday cooking: 7-layer dip, broccoli supreme salad, tailgate chili, wicked wienies, a pound cake & now the sugared pecans. Whew. My SIL is making sausage balls & I think she's getting some chicken wings. My other SIL says she'll "bring something" .... she usually brings 'good stuff'. It should be quite a party - just hope the right team wins (my dad's alma mater) or the next couple of days won't be such happy ones.
OMG! What a spread! Well, Merry Christmas and Happy New Year to you and your family.
Our crabcakes from G&M cost $18 each - yikes! Pure crab, held by, maybe, a dab of mayo. The vat of cole slaw we bought was delicious. I haven’t had it that good since we vacationed in Maine this summer. Something about seafood and cole slaw...
I just picked up White Trash Cooking. In reading an old Gourmet Magazine, I found out it was Tennessee Williams’ favorite cookbook!
I very rarely make bread. When I do, it’s because I have some stress to work off and kneading is better than punching people (depends on the people, I guess).
FWIW, it’s usually pretty easy to find bread machines in good order at thrift stores. I use mine for pizza dough; I can make a crust, fold it up in parchment paper inside a gallon freezer bag, and thaw it in a couple hours if I get a sudden yen for pizza.
Cooking Channel, Friday, 2PM.
Those are not bad prices for good crab cakes.
Thanks!
We’re not really big on going out for New Years. I’m happy at home with my family. The simple things, you know?
I lost my sense of taste over a week ago and don’t know when I might be getting it back. Cooking and baking is such an important part of my life that it’s really bothering me. I’m trying to keep with all the cooking traditions my family has and it’s been difficult because I don’t have much of an appetite because of it. The lentil soup is an Italian tradition that my family has been doing for generations.
I really want to make some toffee covered in chocolate and crushed walnuts and rum balls because it has become a Christmas tradition since I was a little girl.
I’m going to try to get up the energy to at least make the toffee later today.
I actually saw it on a headline while I was trying to find Christmas cookie recipes. It sounds good and it tastes good on its own, so now I just have to get my family actually eating dinner at the same time to see how it works out.
Aww, thanks! After this month I could use the compliment. :) I will totally try the smoked butter with capers and dill, since I have a lonely batch of flounder sitting in the freezer.
https://www.pinterest.com/slynnrich/celebrities-in-the-kitchen-+-recipes/
Happy New Year too and thanks for remembering Johnny on this thread I think of him every time I am on FR.
I am not much of a bread baker either but I have used those frozen bread dough packages a lot. I’ll either slit the top and sprinkle on some herbs and parmesan or flatten it in a round baking dish and cover with dried tomatoes, onions, herbs, and parmesan, kind of like a focaccia. If I do it for company they heap lots of praise but I immediately tell them I cheated.
LOL! Remember reading about it on Prodigy cooking threads years ago. Sounds pretty good.
And it would look great on my coffee table!!
It’s a fun book. It reminds me of Marjorie Kinnan Rawling’s great book, Cross Creek Cookery. Anybody know what Swamp Cabbage is?
Haggis. It’s just bland but edible. (And illegal in the US .. contains sheep lungs.)
Didn’t want to try it but my kid put it on my plate. The one bite rule I used on my kids came back to bite me!!!
To get him back, he got freeze dried sour cream and chive crickets for Christmas!
Cajun Kimchi??? LOL.
Hearts of Palm.
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