This photo has little to do with today’s post but I did want to share it to give hope to my fellow Portland-area gardeners. My tomatoes are really ripening and delicious!
So, I eat too quickly. I have ever since I can remember. I’m not sure whether it’s because I grew up in a large family and there was always a rush to get seconds before it was all gone or not. As you well know my mother is a good cook which meant we–us children, my father and whatever exchange student or visitor was at the table–always wanted more. I’d like to think I’ve slowed down a little bit over the years but it is something I really have to work on. I don’t like inhaling my dinner yet I often do, lately maybe even more now having a young child since meals aren’t quite as peaceful as they once were.
As involved as I am in Slow Food (even though we are NOT about cooking or eating slowly!) you’d think I’d ease up a bit and appreciate and savor meals more. The other problem with dinner is that by the time we sit down to eat, I’m already half full. I taste the food I make as I prepare it and I emphasize this almost more than anything else in the classes I teach. So with all that tasting and with my usually being really hungry by the time I’m putting dinner together, I taste a little more generously than I would need to. Now it might follow that since I’m half-full already I would really not need to eat quickly when we actually sit down, but alas, this is not a rational issue. It’s funny how irrational I (we all?) can be about our food preferences, habits, quirks. . .. A topic maybe for another post.
In any case, a dinner I made last week inspired this confession. It was one of those truly last-minute what-do-I make-for-dinner? evenings. I looked around the fridge and the garden and came up with crepes filled with a mix of lots of onions, a few diced tomatoes and generous sprinkling of thyme that I stewed together for about 15 minutes. I didn’t taste the filling very often but the crepes were the problem. You know the first crepe always falls apart and another was just too thin to hold up, so hungry as I was at 6pm, I ate both of those mishaps flavored with the tomato bits clinging to the side of the stewed veggie pan.
I filled the rest of the crepes with the onions and tomatoes, sprinkled each with a bit of Asiago Stella (my regular aged, grating cheese I use instead of Parmesan–much cheaper and very tasty and similar enough to fool some folks–and available at Pastaworks and City Market). I packed them in a casserole dish, sprinkled the whole thing with more cheese and drizzled on about 3 tablespoons of heavy cream and baked the whole thing for about 20 minutes until heated through and the cheese was melted and bubbling. It was a really good dinner! Despite all my snacking I managed to enjoy it and the green salad we had on the side very much and may even repeat it.
That’s the funny thing about this cook-with-what-you-have method. I find myself inventing things that sometimes turn out really well but then I rarely repeat them. The blog is a good tool for cataloging these though and in choosing to share it with you all I will also remind myself to repeat and adapt this as the months go by. I’m thinking that they would be equally good with a mix of winter squash and leeks (one of my favorite fall/winter veggies combos); or caramelized onions and sausage; or sweet versions with stewed apples and/or plums with a bit of ginger and cinnamon. . . .you get the drift. Oh and I did make enough crepe batter so that we had the leftover crepes for breakfast with greek yogurt and strawberry jam. So I got two meals in one this time.
I don’t think you need a recipe for the filling, just remember to taste for salt add more herbs or a little lemon juice or balsamic vinegar if it’s bland. But here’s my crepe recipe. This will make about 15-18, 8-9 inch crepes.
3 cups whole milk (2% works in a pinch)
1 1/3 – 1 1/2 cups all-purpose flour
5 tablespoons melted butter
pinch of salt
Put all ingredients in a blender and blend for about 15 seconds, scrape down the sides of the blender and blend again briefly until smooth. Let sit on the counter for half an hour (or in the fridge for longer and up to a day or so) if you have the time, otherwise, start cooking. I use a non-stick crepe pan but a well seasoned cast iron pan works well and you get more of a fore-arm workout:) like my mother! For the first crepe I add a little bit of oil or butter but after that it never needs any (especially with the non-stick) since it has butter in the batter. Ladle in about 1/3 cup of batter and lift the pan off the heat and rotate and jiggle the pan until the batter more-or-less evenly coats the surface. Cook briefly on both sides until golden around the edge and in spots. Stack them on a plate (and don’t bother separating them with wax paper or some such if you’re not going to use them immediately). I’ve never had a problem getting them apart again.
Fill the crepes, sprinkle with cheese and drizzle with cream and bake at 400 degrees, if you’re in a hurry as I usually am, for about 20 minutes or until bubbly and heated through.
Happy cooking and (slow) eating!
P.S. I may not blog for the next 10 days or so but will resurface after my brother’s wedding. I did just buy 7-dozen eggs, that’s 84 eggs, which will be turned into deviled eggs next week. Photos will be taken and posted . . . .