How To Prepare Crepes & Four Different Ideas for Serving It

오후 4:58:00

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Recipes

How to Prepare Crepes 

INGREDIENTS

• 2 cups all purpose flour
• 3 eggs
• ¼ cup butter, melted
• 3 tablespoons granulated sugar
• 3 cups milk

PREPARATION

1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Add the milk ½ cup at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. In a pan over medium heat, pour ⅓ cup of the batter in the center and swirl the batter around the edges of the pan until set.
5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
6. Cook until the edges are starting to slightly crisp.
7. Remove from heat and cover with a paper towel to make sure the crepes stay moist.

Four Unique Ways to Serve Crepes

How to make Chocolate Strawberry Crepes

Servings: 2

INGREDIENTS

• 2 crepes (above)
• ½ cup chocolate hazelnut spread
• 10 strawberries, sliced
• Powdered sugar

PREPARATION

1. Spread half of the chocolate hazelnut spread on half of the crepe.
2. Lay half of the strawberries on the chocolate spread.
3. Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
4. Repeat with the other crepe.
5. Dust with powdered sugar, then serve!

How to Prepare Berry Cheesecake Crepes

Servings: 2

INGREDIENTS

• 2 crepes (above)
• 1 cup raspberries
• 1 cup blueberries
• 1 cup blackberries
• 2 tablespoons lemon juice
• ¼ cup sugar
• ¼ cup powdered sugar
• 1 8-ounce block cream cheese, softened
• Powdered sugar to garnish

PREPARATION

1. In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
2. Cook for about 2 minutes, then remove from heat and cool completely.
3. Mix the cream cheese with the powdered sugar until smooth.
4. Spread half of the cream cheese mixture on one side of the crepe.
5. Spread half of the berries on top of the cream cheese.
6. Fold the crepe over the berries, then fold in half.
7. Repeat with the other crepe.
8. Serve with powdered sugar!

How to Make Caramel Banana Crepes

Servings: 2

INGREDIENTS

• 2 crepes (above)
• ½ cup butter
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 3 bananas, sliced
• Whipped cream
• Caramel sauce

PREPARATION

1. In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
2. Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
3. Remove from heat and cool.
4. Spread half of the banana mixture on half of one crepe.
5. Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
6. Repeat with the other crepe.
7. Serve with whipped cream and a drizzle of caramel sauce!

How to Prepare S’mores Crepes

INGREDIENTS

• 2 cups all purpose flour
• 3 eggs
• ¼ cup butter, melted
• 3 tablespoons granulated sugar
• 3 cups milk

PREPARATION

1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Add the milk ½ cup at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. In a pan over medium heat, pour ⅓ cup of the batter in the center and swirl the batter around the edges of the pan until set.
5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
6. Cook until the edges are starting to slightly crisp.
7. Remove from heat and cover with a paper towel to make sure the crepes stay moist.

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How to prepare Healthy Spiralized Carrot Noodels - Yummy for Weekend Dinner

오전 5:56:00

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Slide

If you haven’t invested in a spiralizer yet, you really should get it soon for preparing healthy vegetable noodles. You can spiralize many things which you love it once you prepare that.

You can also spiralize many vegetables like carrot, beets, sweet potatoes, turnips, jicama, and apples.

Here’s I guide you to prepare easy carrot noodle recipe that’s too healthy, which you can make it quick, and it will be a perfect weeknight dinner.
First Step - spiralizing your carrots.

Stir together rice vinegar, soy sauce, and peanut butter to make a super easy peanut sauce.

Heat a little oil in a large pan, then add the carrot noodles and cook them for a couple minutes. Add shredded chicken (for vegans avoid chicken), scallions, and the peanut sauce, and stir everything together.

Once the chicken is heated, add chopped cilantro and stir everything again. Once it’s all mixed together, you’re done!

Carrot Noodles with Chicken and Peanut Sauce:-

Servings: 2
Recipe by Christine Byrne

INGREDIENTS

• 4 medium carrots, peeled
• 1 tablespoon unseasoned rice vinegar
• 2 tablespoons soy sauce (or tamari, if you’re gluten-free)
• 2 tablespoons creamy peanut butter
• 1 tablespoon canola oil
• 4 scallions, whites thinly sliced, greens cut in 1-inch pieces
• 8 ounces cooked chicken (for vegans avoid chicken), skin removed, shredded 
• ¼ cup cilantro leaves, roughly chopped

INSTRUCTIONS

1. Use a spiralizer to spiralize the peeled carrots into “noodles”. If you don’t have a spiralizer, you can use a vegetable peeler to shave the carrots into ribbons, but it won’t be exactly the same.

2. In a small bowl, stir together rice vinegar, soy sauce, and peanut butter to make the peanut sauce. Set aside.

3. Heat canola oil in a medium skillet over medium heat. Add the carrot noodles and season with salt. Cook, stirring often, just until the carrots start to soften, about 2 minutes. Add the scallions and cook, stirring, just until the scallion whites start to soften, about a minute. Add the chicken and peanut sauce and cook, stirring, until the chicken is hot and everything is coated in sauce. Add cilantro, stir together, and remove the noodles from the heat.

4. Serve immediately, with extra cilantro, if you want.

Source : - FBT

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Top 10 Cool Cocktails For this Hot Summer

오전 7:18:00

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Recipes

Feeling too hot, Juz chill up with these 10 cool cocktails in this hot summer

But when there is high heat of solstice comes along, even I make room for something ice cold—and possibly tiki. Plus, nothing makes a summer barbecue more fun than a couple of cool new cocktails. Of course, what you pour (or mix, in this case) depends on what you serve. So here are 10 concoctions—from several fine cocktail connoisseurs—that’ll serve you well this season.

RIDE THE TAI AT REDFARM (NEW YORK, NY)

“Parce Rum is inspired by the beautiful weather of Colombia and the warm hospitality of the Colombian people. ‘Parce’ is also a casual word for good friends in Colombia, therefore it’s only fitting to create a mai tai-inspired cocktail using the Rum. It’s a drink that celebrates friendship and warm summer days. It’s easy to make, refreshing for sure, and effortlessly easy to drink.” —Shawn Chen, beverage director

Ingredients:

1 oz. Parce 8-year rum

1 oz. Flor de Cana white rum

.50 oz. Domaine De Canton ginger liqueur

.50 oz. house grenadine

.75 oz. fresh orange juice

.50 oz. fresh pineapple juice

1 oz. fresh lime juice

Method: Build in shaking tin. Add all ingredients into silver tin. Shake and strain over pear diver glass filled with crushed ice. Garnish with 2 slices of pineapple, orchid flower, and cocktail umbrella skewer.

GINGER SNAP AT WHISLER’S (AUSTIN, TX)

“The ginger snap is an incredibly simple yet strong drink. Aviation’s botanicals play extremely well with both the vermouth and Canton’s crisp ginger notes. A small amount of Combier helps dry out and balance the cocktail, making it the ideal summertime sipper.” —Brett Esler, bartender

Ingredients:

1.5 oz. Aviation gin

1 oz. Dolin vermouth

1 oz. Domaine de Canton ginger liqueur

1 bar spoon Combier orange liqueur

Method: Add all ingredients to a mixing glass and stir for about 20 seconds or until properly chilled. Strain into an old-fashioned glass over 1 large ice cube; express and place the lemon peel as a garnish before serving.

SHISO BOURBON AT RESTAURANT MARC FORGIONE (NEW YORK, NY)

“Our shiso bourbon is a light and refreshing bourbon cocktail perfect to sip on a hot summer day. The fresh lime juice and shiso syrup add a nice citric balance to the bourbon.” —Michael Noah, bar manager

Ingredients:

2 oz. Buffalo Trace bourbon

.75 oz. shiso-steeped simple syrup

.5 oz. fresh lime juice

Method: For the Shiso steeped simple syrup, first make a regular simple syrup. When it’s done, remove from heat and throw in a handful of shiso leaves. Let sit for 10–15 minutes to cool. To build, fill a glass with crushed ice and top with a splash of club soda. Garnish with a shiso leaf.

ROSE HILL SOUR AT COVINA (NEW YORK, NY)

“It’s like a gussied-up white lady or pisco sour! Bright, floral, frothy, and refreshing. Smoke and roses is the underpinning, which comes from the mezcal-rose cordial—with refreshing cucumber taking stage more and more as you sip, making it the perfect drink for summer.” —Ted Kilpatrick, beverage director

Ingredients:

2 oz. Hendrick’s gin

.75 oz. mezcal-rose cordial

.75 oz. lemon juice

1 egg white

2 dashes Peychaud’s Bitters

Method: Shake with ice. Then shake without ice. Fine strain into a double old fashioned (DOF) glass. Garnish with cucumber ice cube.

THE GINZA AT BLUE RIBBON BRASSERIE (NEW YORK, NY)

“The floral character and relative softness of Hendrick’s tempers the hardest edges of tequila. The tequila and cucumber, in turn, create a flavor that resembles watermelon more than anything. For anyone who swore off gin or tequila after freshman year of college, maybe it’s time to try again.” —Sam Ehrlich, wine director at Blue Ribbon and William Haugh, bartender at Blue Ribbon Brasserie

Ingredients:

1 oz. Hendrick’s gin

1 oz. blanco tequila

½ oz. fresh lemon juice

½ oz. fresh cucumber juice

½ oz. honey simple syrup

Method: Assemble all ingredients in shaker and add ice. Shake well and serve straight up, double-strained, in a coupe. Garnish with a cucumber slice. (For full aromatic effect and the most intense green color, make sure you juice the cucumbers with the skins.)

DRY WIT AT WIT AND WISDOM, THE FOUR SEASONS HOTEL BALTIMORE (BALTIMORE, MD)

“Working with vodka is like working with a blank canvas. The smooth, well-rounded flavor lets me be creative with the ingredients. The fresh herbs and green vegetables are great for summer, which is why dill and arugula just made sense to me. Adding charred lemon preserve rind gives it a refreshing twist.” —Jonathan Levy, bartender

Ingredients:

2 oz. fresh dill-infused Elit by Stolichnaya vodka

1 oz. arugula shiso blanc vermouth

.25 oz. preserved lemon brine

Method: Stir with ice. Strain and serve in a coupe. Garnish with a charred lemon and a fresh sprig of dill.

THE LAJARA AT HARVEST (CAMBRIDGE, MA)

“This cocktail is play on ‘Guadalajara.’ The drink is light in body with a lot of bright flavors—the simple syrup isn’t too heavy so it keeps the drink refreshing with a balance of a little bitterness from the orange peels, fruit from the strawberries, and just a hint of herbal from the fennel. All these flavors mellow the smokiness of the tequila.” — Brahm Callahan, beverage director at Himmel Hospitality Group

Ingredients:

2 oz. blanco tequila

1 oz. orange-strawberry-fennel simple syrup

0.5 oz. lime juice

Tonic

Method: Stir all of the ingredients together. Pour into a Collins glass and top with a splash of tonic to serve.

160 E. BOULEVARDIER AT ARETSKY’S PATROON (NEW YORK, NY)

“Built around a true classic, the boulevardier is a close relative of the negroni—the difference being the substitution of bourbon for gin. The addition of limoncello and orange bitters bring an acidic tartness reminiscent of spring, while still letting the original ingredients run the show.” —Dean Blockey, bar manager

Ingredients:

1 ½ oz. Buffalo Trace bourbon

½ oz. La Quintinye Vermouth Rouge Rouge

½ oz. Campari

½ oz. limoncello

2 dashes Angostura orange bitters

Method: Stir all of the ingredients together. Pour over ice and garnish with a dehydrated blood orange wheel to serve.

THE FORCE AT PORTER HOUSE BAR AND GRILL (NEW YORK, NY)

“This is our riff on a traditional Paloma but using Giffard Pamplemousse—a high-quality grapefruit liqueur that really makes the drink pop with a refreshing grapefruit flavor. It’s a very elevated experience.” —Brad Nugent, beverage director

Ingredients:

1 ½ oz. Cimarrón tequila

¼ oz. Del Maguey Vida mezcal

¼ oz. Giffard Crème de Pamplemousse

¼ oz. agave syrup

¾ grapefruit juice

¾ lime juice

1 oz. club soda.

Method: Salt rim of glass. In a small mixing tin combine all ingredients from the bottom up. Light ice and shake. Strain into pipe. Add club soda. Top with ice and garnish with thin lime wheel.

FROZEN MARGARITA WITH FRESH MANGO PUREE AT THE BEACH AT DREAM DOWNTOWN (NEW YORK, NY)

“Nothing screams summer like a great frozen cocktail—especially a refreshing frozen margarita. At The Beach at Dream Downtown, our frozen margarita is one of our bestsellers. And we offer a variety of summery flavors like mango, white peach, caramelized pineapple, and strawberry. It’s sweet and tangy, and the perfect sipper when hanging poolside or even batched for a backyard barbecue.” —Drew Sweeney, beverage director

Ingredients:

2 oz. Milagro Silver tequila

.75 oz. fresh lime juice

Ice

Fresh fruit, 2-3 slices (or to taste)

Method: In a blender, blend together tequila, fresh lime juice, and ice. Add fresh fruit or a fresh fruit purée of your choosing—like watermelon, sliced strawberries, or mango. Blend again for smooth consistency. Add agave, to taste. (Or you may not need to add if the fresh fruit adds enough sweetness.)

Article Credit : Karla (Travel & Food Articles)

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Make Indian Style Mushroom Pulao at Home

오후 4:31:00

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Mushroom Pulao Indian Style

Mushroom pulao is a simple indian style, which is easy to make, vegetarian rice dish which is very fragrant and flavored. An Indian style rice preparation that’s aromatic due to Indians Precious basmati rice, mint leaves and Indian spices like cinnamon and nutmeg. It makes for a perfect dinner or lunchbox with a side like raita (Indian Style yogurt with finely chopped Onion & Cucumbers and Carrots with mint or garlic) or korma. Mushroom, is a diet for meatless vegetarian which provides protein lends a robust earthy flavor to the pulao.

Mushroom Pulao Preparation Time

• Prep time: 10 min
• Cook time: 30 min
• Serves: 5

Ingredients for Mushroom Pulao:

• Mushrooms - 200 gms, cleaned, washed and sliced
• Basmati rice - 2 cups, washed and soaked in water for 15 mins
• Onions - 1, large, sliced
• Ginger garlic paste - 1 tsp
• Green chilis - 3, slit lengthwise
• Fresh mint leaves - 1/4 cup packed
• Fresh coriander leaves - 1/4 cup packed
• Yogurt - 1/4 cup OR (thick coconut milk 1/4 cup)
• Water - 1 1/2 cups
• Cloves - 3
• Green cardamom - 2
• Black cardamom - 1
• Cinnamon - 1" stick
• Shahjeera - 1/2 tsp
• Nutmeg powder - 1/4 tsp
• Star anise - 1
• Mace - small piece
• Bay leaf - 1
• Cashew nuts - 10
• Oil - 2 tbsps
• Ghee - 2 tbsps

Tips for Preparing Mushroom Pulao:

• If using normal everyday rice instead of basmati rice, use a little less than 2 cups water for 1 cup rice.
• Vegans can omit ghee and yogurt and use coconut milk instead.
• If cooking the pulao in a cooking vessel, follow the same procedure till Step 4. Bring the rice to a boil, reduce flame to low-medium heat, place lid and cook for 18-20 mins. Do not remove lid for 10-12 mins after turning off heat.

How to Prepare Restaurant Style Indian Mushroom Pulao 

1. Heat ghee and oil in a pressure cooker. Add shah jeera, bay leaf, cinnamon, cloves, green cardamom, black cardamom, star anise mace, nutmeg and stir for a few seconds. Add the cashew nuts and saute till they turn golden.
2. Add the sliced onions and slit green chilis and saute for 5 mins. Add the ginger-garlic paste and saute for 4 mins till the raw smell disappears.
3. Add the coriander and mint leaves and saute for 2-3 mins. Add the sliced mushroom and cook for 7-8 mins.
4. Add the drained basmati rice and carefully mix. Saute for a min and add the yogurt OR coconut milk. Mix well.
5. Add water, place the lid and pressure cook up to 2 whistles on medium flame. Turn off heat.
6. Once the pressure has eased, remove the lid and lightly fluff up the rice with a fork. Remove to a serving vessel and garnish with fresh coriander leaves.
7. Serve warm with raita or korma.

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