February 19, 2010

We enjoyed these crepes Tuesday evening for a special pancake dinner in order to mark our transition into the Lenten season. The crepes were a bit of a flop for my boys, who are decidedly bigger fans of the traditional American fluffy pancake. But my husband and I absolutely love these crepes, especially with some jam and some creme fraiche (sour cream) or some Nutella.  If you are not gluten-free, you can substitute the first four ingredients for 1 C of all-purpose flour. Enjoy!

  • ½ C sorghum flour
  • ¼ C tapioca starch
  • ¼ C potato starch
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • ¼ C sugar
  • 4 eggs
  • 1 C milk
  • zest and juice of 1 navel orange (juice should measure about 1/3 C, add more milk if necessary)
  • 6 T unsalted butter, melted, plus ½ T more for the skillet
  • 1 tsp vanilla

Thoroughly combine the dry ingredients together in one bowl, and whisk the wet ingredients together in another. Gradually whisk the dry ingredients into the wet ingredients until there are no lumps left, (use an immersion blender if you like) and let the batter sit for 15 minutes or so. Melt ½ T butter in a large, nonstick skillet over medium heat, turning the pan so that the butter completely coats the bottom. When the butter is sizzling, pour 1/3 C crepe batter into the skillet and swirl the skillet so that the batter evenly distributes over the bottom of the pan in one thin layer. Make sure you whisk the batter a little each time you scoop some out, because the flour might settle a bit at the top of the batter. Cook the crepe about a minute or so on each side. You can turn up the heat a bit if you like your crepes nice and brown. Serve the crepes warm with filling(s) of your choice.


The best smashed potatoes

February 15, 2010

I have been slacking on the recipes, I know. We are a little crazy with school and the little ones. But, for Valentine’s Day, we took a break and prepared a lovely meal. Actually, it was the best meal we have ever eaten, according to my husband. On the menu were these smashed potatoes. They have color and intense flavor. And just trust me on the orange juice! It won’t make your potatoes taste fruity – it just brings out the sweetness of the carrots. (Thank you America’s Test Kitchen for the tips on steaming potatoes and root veggies together). Enjoy!

  • 1 T olive oil
  • 2 T unsalted butter
  • 2 carrots, peeled, sliced lengthwise and cut into thin, half-moon slices
  • 1 leek, rinsed, sliced lengthwise and cut into 1/4 inch half-moon slices.
  • 2 large cloves of garlic, minced
  • 2 lbs yellow potatoes, scrubbed and cut into half moon slices
  • ½ C orange juice
  • 1 tsp salt
  • ground black pepper
  • 2/3 C heavy cream or half and half

Melt the olive oil and butter in a medium, heavy bottomed pot over medium-high heat. Cook the carrots in the oil and butter for about 5 minutes, until the carrots start to brown a bit, adjusting the heat as necessary. Add the leeks and cook everything for another 5 minutes or so, until the leeks also become golden brown. Stir in the minced garlic, salt, freshly ground pepper (to taste). Then add the potatoes and the orange juice. Simmer, covered, over low heat for about 30 minutes, or until the potatoes are soft and all the liquid is absorbed. When finished cooking, mash the potatoes and stir in the cream. Serve immediately.