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
The food I craved when I was pregnant was lox and bagels.
It came in handy when I had a kidlet move to Scotland. Salmon is one the few things edible there! LOL!
I use my food processor for making some pastries; but I’m not familiar with ones that will do actual bread dough (I haven’t even used my inherited KitchenAid for that, yet; but perhaps someone else knows...)
It’s an old Oster. The copper was varnished with something, so it has never tarnished.
But my experience with the wedding-gift copper blender - (can’t remember if it was Waring or Osterizer) - was horrible. After a few years, the copper was nasty. That one didn’t seem to have the varnish, and I probably wasn’t good about cleaning it.)
You mean to tell us that you DON’T like Haggis???
Thanks, but I mean like cookie or cutting in shortening for biscuit dough. I use my kitchenaid mixer to knead bread dough, but a lot of quick bread or pastry recipes say, use food processor to “pulse ingredients til ball forms”. Apparently, you need to have a dough blade for that, and the one I got, doesn’t have a dough blade.
Crepes w/ a creamy crab filling sounds absolutely delicious! I love savory crepes & do NOT like sweet ones.
This year I got The Walking Dead Cook Book! My goal this year is Venison Jerky!!
“Squirrel Picante”..I’m not soo sure.
I’ve used my cheap processor for biscuit-type and pie crust dough often, with just the regular big blade. You put everything in, and it whirls around until it becomes a ball.
I’ve never found it as satisfactory as using two knives or a pastry blender, but it works in a pinch.
I love hotdogs a lot, rarely have them : ( Seriously can’t go wrong w/ them!
My husband made beef jerky when we first got our Excalibur; it was excellent. We used to get venison from his dad, but we didn’t make jerky out of that.
Upon a Search I'll let You choose. If I were to eat "Bait*" the Mango sounds good...
*Something used to catch a Fish big enough to fillet and dredge in Cornmeal and fry. Then serve with Fries, Hush Puppies, Salt and Ketchup.
Have fun choosing and Happy New Year!
I’ve never found it as satisfactory as using two knives or a pastry blender, but it works in a pinch.
My old food processor won’t gather dough up in a ball. I misplaced my pastry blender when I (oh, so efficiently-— snort!) put all my utensils, etc., that I don’t use at least weekly, in plastic bins, and now I can’t find it. So, I make biscuits or pastry like Granny did -— with my hands. But next week, we’re starting a keto diet, and most of the faux bread recipes are made with a food processor. Oh, well. I’ll figure something out. Thanks anyway.
Just found out the Amish Market near me sells venison.
Gonna use the oven all day on a day I’m off to get er done. Love cooking ventures!
cool!
i’d skip the squirrel recipes too...
Here is a link to the Eades Magic Rolls, a great low-carb bread substitute. We have always made these by stirring by hand (a lot of work!) but you can do them in a blender, which we are going to try next time:
http://www.findingradiance.com/2011/02/24/magic-rolls-eades-low-carb-comfort-foods/
Thanks! I made some bread something like that once, and it was delicious! But I blew up like a toad. I guess the gluten didn’t agree with me. But I’m going to try it again, because it tastes just like regular bread, and none of those keto “breads” do. The keto chips and crackers are good, though.
The bread comes out like a big gougere, or a little popover.
You have to keep them frozen though - they’re basically egg - and take them out and heat them as you use them.
Sounds to me you are super women on steroids and you did a fab job!!! Just reading your post just made me tired.
Smoked butter...i.e. Dark brown butter, GREAT EATS. Throw in lemon, a tad of Worcestershire and a bunch of capers, some dill, add it to baked fish. Can’t go wrong.
Thanks! My husband is a great Alton Brown fan, and we’ll try to find it.
Back a few years ago, when I decided to become a poster on FR instead of just a longtime lurker, the first personal message I received was from JRandomFreeper (RIP, Johnny!)
I told him that I wanted to re-institute a weekly cooking thread (which had been one of my favorite threads, during my LURK years); and when I expressed nervousness about the whole thing, Johnny gave me advice.
Among other things, Johnny told me that I should only worry if the thread went to 100 posts before midnight -
and I think that tonight, we are just about there :-)
I wish all of you a very good New Year - I think it will be the best we’ve had in MANY years; and I greatly appreciate your participation in the thread, and all of your great recipes!
My very best to All, for a peaceful, prosperous, and very happy New Year!
-JT
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