Crepes & Cream

NEW CREAM RECIPE
Makes 1 1/4 cups

• 1/4 cup sugar
• 2 TBSP cornstarch
• Pinch of kosher salt
• 1 cups whole milk
• 2 large egg yolks
• 1 tablespoons unsalted butter
• 1/2 teaspoon pure vanilla extract

• 1/2 Cup Heavy Whipping Cream
• 3 TBSP Powdered Sugar

Directions:

1. 1) Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
2. 
   

   2) Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.
3. 3) Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to stiff peaks and fold into pastry cream. 
4. 
   

CREPE RECIPE
Makes: 6-7 Big ones 12"
              12 Small ones 9"

Ingredients:

• 1 Cup Flour
• 1 TBSP Sugar
• 1 Pinch of Salt
• 3 Eggs
• 1 2/3 Cups Milk (room temp)
• 2 TBSP Melted Butter

Directions: 

1) Sift flour, sugar, salt into bowl. Whisk in eggs and half of the milk until all the lumps are gone. Add the rest of the milk and butter and whisk until combined.

2) Heat non stick pan to medium high heat. Wipe some butter in the pan. For 9" pan at 1/4 cup of batter or for 12" pan add 1/2 cup of batter to the pan and swirl it entirely around bottom of the pan. Can use crepe tool to help in 12" pan. Cook until underside is golden brown and releases from the pan about 1-2 minutes. 

3) Lift edge of the crepe and flip the crepe over. Cook just 30 seconds or so on the second side. 

4) Fill crepe with cream filling, nutella, and strawberries or any other filling like lemon and sugar or blueberry compote.

Note: Crepes can be refrigerated and reheated in the microwave.

OLD CREAM RECIPE
Makes:  

Ingredients:

Step 1 

• 1 Cup Milk
• 3 TBSP Sugar
• Pinch of Salt

Step 2

• 2 Egg Yolks
• 1 TBSP Cornstarch

Step 3

• 1TBSP Butter
• 1/2 tsp Vanilla

Step 5

• 1/2 Cup Heavy Whipping Cream
• 4 TBSP Powdered Sugar

Directions: 
1) In small sauce pan on Medium heat, combine milk, sugar, and salt. Cook until mixture comes to a simmer.

2) In a medium bowl, whisk together egg yolks and cornstarch. Whisking constantly, slowly pour about 1/4 cup hot-milk mixture into egg yolk mixture. Continue slowly adding milk-mixture until it's all incorporated. Pour mixture back into saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Let boil, still whisking, 2 minutes. 

3) Remove pan from heat, add butter and vanilla and stir until butter melts and mixture cools.

4) Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming. Refridgerate until chilled, at least 2 hours and up to 2 days.

5) Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to stiff peaks and fold into pastry cream. 

Quick Mango and Sticky Rice

1 Cup Sticky Glutinous Rice                                                       Half recipe= 1/2 Cup Sticky Rice
2/3 Cup water                                                                                                   1/3 Cup Water

1. Rinse rice with cold water three times then strain
2. Mix rice and 2/3 cup water in a glass bowl. Put glass bowl on a rack in a big pot. Add water to the big pan and bring to a boil. Put lid on the pot and cook for 25 mins. After 25 mins, turn off heat but let stand with lid on for 10 mins.

Mix
2/3 cup coconut milk with
3.5 Tbsp sugar
Pinch of salt
Bring to a boil and keep warm. Add to rice after the ten minutes of resting.

Sauce
Mix
1 cup Coconut Milk
3 tbsp sugar
1 tablespoon corn starch that is mixed with a little water
Bring to a boil and sauce should thicken

Let rice cool a little. Then serve with mangoes, sauce, and sesame seeds.

Rice to water ratio is 1.5 cups rice to 1 cup water.

Makes about Four 3/4 cup servings

Butternut Squash Soup

Butternut Squash Soup Recipe

·         1/8 tsp White Pepper

·         1/8 tsp Cinnamon

·         1/8 tsp Dillweed Dry (or Sage/ Rosemary/Thyme)

·         1/8 tsp Nutmeg- Half of 1/8tsp

·         Fresh Dill & Parsley from Spring Mix (optional)

·         ½ Cup Fresh Spinach (optional)

·         ¼ Cup Coconut Milk (or Normal Milk)

·         2 Cup Chicken Broth

·         2 + Cups Butternut Squash- ½ freshly roasted, peeled or 2 cups freshly cooked

·         ¼ Granny Smith Apple

·         Add salt if needed

-To roast butternut squash easily, split squash in half vertically, scoop out seeds and place flesh side down on a lightly greased baking pan. Pierce skin and bake at 350F for 30 mins. Cool and scoop out flesh. Or place in microwave safe baking dish flesh side down, cover and microwave on High for 10 min or until fork tender.

- Mix all ingredients together, bring to a boil and use immersion blender to blend together.

Sushi Rice

Servings: Makes 6 small rolls/ 3 small rolls & one big roll/ 2 small rolls & 2 big rolls

3 seaweed on outside (spicy crab, california, spicy tuna)/ 2 seaweed on inside (avocado, tuna cucumber)

Ingredients: 

·         1 Cup Sushi Rice (using medium grain Botan Calrose Rice)

·         1 cup Water (for tight fitting lid, more water if open lid)

·         3 tablespoons Rice Vinegar

·         1 tablespoons Mirin- Rice Wine

·         1 tablespoon Sugar 

·         1 teaspoon Salt

Directions: 

1. Wash rice 4-5 times, swirling rice.

2. Put rice in strainer.

3. Put rice in pot with water.

4. Bring to a boil. Turn heat to low. Cover. Cook covered for 20 mins.

5. Remove from heat leaving the lid on and let sit for 10 mins.

6. Microwave rice vinegar, mirin, sugar, and salt until sugar and salt is dissolved in mixture.

7. Put rice in glass casserole dish and pour in the vinegar mixture. Using a cutting motion with a spoon, mix in vinegar mixture with rice.  

8. Let sit until room temperature. 

Preparing Sushi Rolls:

1.      Rice goes on the rough side of seaweed.

2.      Roll upward using the shorter side of the sushi.

3.      Touch rice to rice when rolling.

4.      You can fold seaweed in half to make smaller roll. Or cut off a little from the end to make larger rolls. 
-wet hands so sushi rice won’t stick
- use plastic wrap over rice side out rolls to make cutting easier
-wet knife when cutting through rolls

Sushi Roll Ideas:

·         -California- crab stick, cucumber, avocado

·         -Sweet potato, strawberry & mango

·         -Kani Salad Roll ( 3 crab sticks from Asian market, 1/2 tbsp mayo, 1/2 sriracha, splash of sesame oil)
  -Tuna Cucumber Roll

       -Spicy Tuna- 50g tuna, 1 1/4 tsp sriracha, .5 tsp soy sauce, .5 tsp toasted sesame oil, 2 green onions, pinch sugar.

-


Helpful Video for rolling Rice side out sushi: Sushi Rolling Video. You can put plastic wrap over roll to make cutting easier. 

 

If leftover tuna, make tuna poke.

Ingredients: 

• 1 Small Tuna Filet
• 1 Tablespoon Soy Sauce
• 1/2 Tablepoon Rice Vinegar
• 1 Teaspoon Sugar
• 1 Teaspoon Toasted Sesame Oil
• Green Onions, Slices
• Sesame Seeds
• Furikake

Mix all together.

Asian Meatball Recipe

Makes: 22 meatballs

Ingredients:

• 1/4 cup Panko Crumbs/ Bread Crumbs
• 1-1/4 lbs 93% lean ground turkey
• 1 Large Egg
• 1 Tbsp Ginger, minced
• 1 clove Garlic, minced
• 2 1/2 tbsp Soy Sauce
• 1/4 cup Cilantro (optional)
• 1 tsp Onion Powder or 3 scallions, chopped
• 2 tsp Sesame Oil
• 1/2 Cup Shredded Zucchini 

Directions:

1. Preheat oven to 450°F.
2. In a large bowl combine the ground turkey, panko, egg, scallions, garlic, ginger, cilantro, soy sauce and sesame oil.
3. Gently mix with your hands until combined well.
4. Shape meatballs  with small scooper and transfer to a baking sheet.
5. Bake until cooked through and browned, about 15 minutes.

Shrimp Deviled Eggs

Ingredients:
-12 Eggs
-1/2 Cup Mayonnaise
-2 tsp Yellow Mustard or 1 tbsp
-1/4 tsp Salt ( taste, add more if necessary. But not 1/2 tsp, that’s too much)

-1/2 tsp white pepper  
-5 oz Frozen Cooked Shrimp- Shrimp Salad Sized
-top with Old Bay or paprika

- tabasco sauce 1/4 tsp

-2 Tbsp Milk

-1 tsp Baking Soda

Directions:

1. Instant Pot. Manual cook eggs for 6 mins + 10 mins NPR. 
2. Put eggs in large stock pot. Add water till it's one inch above the eggs. Add 1 tsp of baking soda.
3. Heat on medium high until eggs come to a boil. When water comes to a boil, take the pot off the burner and place lid on the pot. Let eggs sit in pot for 10-12 minutes.
4. Put eggs in an ice bath or cold water. Wait until completely cooled before peeling.
5. Cut eggs lengthwise in half. Put the yolks in a separate bowl.
6. Set aside 24 shrimp. Cut on the rest of the shrimp into small pieces.
7. Add mayo, mustard, salt, and cut shrimp to egg yolks. Add some milk if you want it to be creamier.
8. Put the yolk mixture in a quart size ziplock bag and cut off corner. Squeeze an even amount into each egg white half.
9. Put a pinch of Old Bay on each egg half then top with a shrimp.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies
Makes: 18 Cookies


Ingredients:

• 1 1/4 cups of all-purpose flour
• 1 stick unsalted softened butter
• 1/2 cup of packed brown sugar
• 1/4 cup of white granulated sugar 
• 1 large eggs 
• 1 tsp. of vanilla extract
• 1/4 tsp. of salt
• 1/4 tsp. of baking soda
• 1/4 tsp. of baking powder
• 1 cup semi-sweet chocolate chips 

Directions:

1. Preheat over to 350F. Mix flour, salt, baking soda, baking powder together.
2. In a separate bowl cream butter and sugars together. Add vanilla and egg. 
3. Add flour mixture to butter mixture in three increments. Add chocolate chips.
4. Line light color cookie sheet with parchment paper. Use 2 tablespoon scoop and scoop dough on cookie sheet.
5.  Cook 8-10 minutes. Until edges are just slightly brown.
6. Cool on pan for 5 minutes then move to cooling rack.