One of the many beauties of crepes is that you can fill them with whatever you like, whether that’s sweet or savory or something in between. And by varying the kind of flour you use to make the crepes themselves, you can tweak their base flavor to suit your mood. Want a nutty, rich-tasting crepe? [...]
Continue reading about Crepes: So Much Easier Than You Think
Today’s post is more of an ideas post than an actual recipe, but it’s an idea that you can take in uncountable directions, be that sweet or savory or as a main dish or a dessert. Another neat thing about this culinary concept is that you get to play the part of a pastry chef [...]
Continue reading about Crepes: So Much Easier Than You Think
‘Tis the season for fresh wild salmon … and, while you’re at it, smoked wild salmon, too. Wild salmon is already far more flavorful than most other fish, and when it’s smoked, it’s an even salmonier version of itself. (Which is a good thing to me!) And in a new twist on “surf & turf,” [...]
Until I took my first bite of this fruit-filled crepe, I had forgotten about blintzes, but then fond memories of the frozen blintzes from Trader Joe’s came rushing back. If you haven’t had a blintz, though, don’t worry — you’ll still be amazed by how creamy, rich, and sweet these crepes are. Happily, they’re a [...]
Sometimes the condiment makes the sandwich, other times the condiment is a well-behaved backdrop to the sandwich. Either way, you might as well go for a condiment with potential (i.e., not supermarket mayonnaise, which is at best made with low-quality oil and at worst made with a slew of unpronounceable chemicals). One of the easiest [...]
Continue reading about A Jar of Mayonnaise Ain’t Got Nothing on a Ripe Avocado
When I get on a kick, I get on a kick — I can happily eat the same thing for several days in a row if I like it. It’s even better when the dish/ingredient being eaten is multipurpose-able. After all, leftovers are the ultimate convenience food! Crepes are my most recent food fixation: first [...]
Sometimes you might be in the mood for a crunchy taco, sometimes you might want a soft taco. The only problem with the latter is that it’s hard to find Qualitarian soft taco shells — the majority of the store-bought ones have all kinds of chemicals in them to keep them soft and supple. And [...]
Continue reading about Alternative Soft Tacos (in a French Kind of Way)
Things are not always as they seem, not even in the world of cheese. Having grown up eating my share of pizza, I thought I knew what mozzarella tasted like, but when I took my first bite of mozzarella di bufalo — made of 100% buffalo milk — I realized I’d been missing out on [...]
Ask any European–a savory, stuffed crêpe makes a great lunch. You’ll find sweet crêpes at the corner crêperie, too, but there will be just as many (if not more) on the savory menu. The pictured trio includes: one crêpe wrapped around scrambled eggs, one filled with Parmesan and Asiago cheeses, and one stuffed with a [...]
Crêpes are classy, versatile…and easy. You can make savory ones to use as a substitute for toast (spread them with natural nut butter and organic jam to make an adult version of PB&J) or as a stand-in for an English muffin (top them with eggs and breakfast sausage). Fill them with cheese and seafood and [...]
