French Crepes with Caramelized Orange Sauce

Makes 4 servings

  • For crepes
    • 2 large eggs
    • 1 cup milk
    • 1/3 cup water, more as needed
    • 1 cup AP flour
    • 1/2 tsp sea salt
    • 1 tsp sugar
    • 2 T melted unsalted butter, more for cooking crepes
  • For orange sauce
    • 4 T unsalted butter (1/2 stick)
    • 1/4 cup sugar
    • zest of one orange
    • 2 cups fresh orange juice (from 6-8 oranges)
    • 1/2 cup Gran Marnier or other lightable booze
  1. To prepare crepe batter: place eggs, milk, flour, salt, sugar, and the 2 T melted butter in a blender and blend until smooth; batter should be the consistency of heavy cream. If too thick, add more water. Cover and refrigerate 30 minutes, or up to overnight.
  2. Heat a 9-inch crepe page over medium heat until a drop of water sizzles. Brush the surface with melted butter, ladle roughly 1/4 cup (or use a squeeze bottle) crepe batter into the pan, tilting quickly in all directions to create a thin layer. Cook until the edges are golden brown, about 60-90 seconds. Carefully lift the edges of the crepe with an offset spatula and flip. Cook the second side until the batter is set, 30-60 seconds.
  3. Fold the crepe twice to create a triangle, place on plate between parchment paper. Repeat with remaining batter, wiping out the pan with a paper towel and brushing pan with melted butter after each crepe.
  4. To prepare the sauce: Place butter in a large skillet and heat over medium heat. Stir in sugar, zest, OJ and 1/4 cup of booze. Bring to a boil and reduce until it’s about 2/3 cup. stirring often.
  5. Take the crepes and add to pan; spoon sauce over to coat. Work quickly so that crepes do not absorb too much sauce (or simply spoon the sauce over the crepes).
  6. Remove the skillet from the heat and add remaining 1/4 cup booze. Carefully ignite liqueur with a stick match or long lighter. When flames have subsided, remove crepes from pan and divide among shallow bowls. Serve immediately (can also top with vanilla ice cream).
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Scottish Shortbread (Martha Stewart)

  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter
  • 3/8 cup confectioners’ sugar

1. Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.

2. Reduce speed to low. Add flour mixture all at once; mix until just combined.

3. Using plastic wrap, press dough into an 8-inch shortbread mold coated with cooking spray. With plastic on dough, refrigerate 20 minutes. Prick all over with a wooden skewer. Bake 45 minutes. Let cool 10 minutes. Unmold; cut into wedges. Let cool completely.

 

Rye Bread with Caraway (from Martha Stewart)

  • 1 packet of fast-acting active dry yeast
  • 1 c + 2 T warm (not hot) water
  • 1 1/2 T + 1 tsp honey (split)
  • 2 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
  • 1 1/4 c rye flour
  • 2 c bread or all-purpose flour
  • 2 1/4 tsp salt
  • 1 T tablespoon caraway seeds, plus more for sprinkling on top
  • 1 egg white

Sprinkle yeast over 1/4 cup water. Add 1 teaspoon honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1/2 c + 6 T water and 1.5 tablespoons honey. Gradually add both flours, one cup at a time. Mix in 1 tablespoon caraway seeds. Mix until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Oil a large bowl.

Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes (or use Kitchen-Aid mixer with dough hook attachment). Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.

Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter a 4 1/2-by-8 1/2-inch loaf pan. Punch down dough.

Shape dough into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Brush top of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pan after 20 minutes, until tops are golden brown, about 45 minutes (mine took a little less). Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

 

Salads for Work – Ideas for Combinations

Greens

Grains

Protein

Veggies/Fruits

Spinach

Quinoa

Feta

Cucumbers

Romaine

Farro

Toasted pecans

Cherry tomatoes

Shredded kale

Brown rice

Toasted almonds

Sliced apple

Cabbage

Whole wheat croutons

Garbanzo beans

Roasted sweet potato

Black beans

Roasted or raw cauliflower

Edamame

Pickled red onions

Baked tofu

Arugula

Crumbled chevre

Jicama

Sunflower seeds

Beets

Shredded carrots

Dried cranberries

Canned or fresh corn

Chickpea and Yogurt Soup – From Milk Street Kitchen

4 Servings, 30 minutes to make – This is an Iranian soup. Use regular whole milk yogurt, not Greek. For a heartier soup, stir in a few handfuls of baby arugula before removing the pot from the heat; Can also add mint and chives for more flavor.

1 large yellow onion, chopped
2 T butter
Kosher salt
½ c. Arborio rice (don’t use any other type of rice)
4 garlic cloves, finely grated (I used jarred garlic)
1/2-3/4 t. red pepper flakes
1 Qt. low sodium chicken broth (I also want to try veggie broth)
1 c water
15oz can chickpeas, drained
1 c whole milk yogurt
½ c chopped parsley
¼ c chopped dill
Black pepper

In a 2-quart saucepan over medium-high heat, combine the onion, butter and 1 teaspoon salt and cook, stirring occasionally, until the onion is softened and browned around the edges, 6 to 8 minutes. Stir in the rice, garlic and pepper flakes and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the broth and water and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.

Add the chickpeas, then cook, stirring occasionally, until the rice is soft and the soup has thickened, about 5 minutes. In a small bowl, combine the yogurt with a bit of the hot soup broth; mix well to temper the yogurt. Take the soup off the heat, stir in the yogurt mixture, parsley and dill. Taste and season with salt and black pepper. Serve immediately to ensure the herbs don’t wilt. Leftovers can be saved in the refrigerator, but you might want to add some fresh herbs after reheating.

Tomato, Corn, and Cucumber Salad (Delicious!)

1 to 1 ¼ pounds ripe tomatoes, cut in small dice
1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 jalapeño pepper, minced (seeded for a milder salad)
Salt to taste
¼ cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
2 tablespoons extra virgin olive oil
1 ounce feta, crumbled (about 1/4 cup)

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.