Sweet Crepes

From a Groupon class at Flip Crepes

Ingredients

• 1 cup white flour
• 1 cup wheat flour
• 6 oz sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 4 brown eggs
• 2 Tbsp butter
• 2 Tbsp vanilla extract
• 1 pint skim milk

Mix all solids with a whisk (I find that wire works best). Dig a well in the solids and add the eggs, butter, and vanilla. Add 2 cups of milk and begin mixing until the batter is smooth with no lumps. Add the rest of the milk and whisk well. Optional: let the batter rest for 2 hours.

Butter and heat the crepe pan. Ladle a few drops of batter into the pan if they begin to cook immediately, the pan is ready. Ladle the batter into the pan, swirling to coat the entire pan. Once the surface of the batter is no longer shiny, flip the crepe and cook until the down-side is slightly browned. Fill with your favorite filling. Repeat until all the batter is gone, being sure to butter the pan in between crepes.

I learned how to make crepes!

For those of you who don’t know, I have 2 sisters, one of whom recently graduated from college. I’m a big fan of “activity” based gifts, so my gift to Carrie was a crepe-making class. Our grandmother loved all things French (one of the many things I inherited from her), but she especially loved making crepes. She would hand make sweet crepes every year for Christmas to serve with vanilla ice cream inside and my mother’s famous fudge sauce drizzled on top with some raspberries. I was actually lucky enough to inherit her crepe pan and recipe. But as crepes have always intimidated me, I was nervous to attempt crepes without a bit more guidance.

The crepe making class was a perfect fit for us both. Hosted by Flip Crepes, the class consisted of 12 students and 2 instructors. Over the course of 3 hours we learned how to make sweet crepe batter, actually cook crepes, as well as learn a very thorough history of crepes. It was such a great way to spend a Sunday afternoon and I am now exponentially more prepared to make crepes in future!

Below are Carrie’s thoughts on the crepe experience (a pseudo-guest post)

Annie and I had such a fun time learning how to make crepes. Our grandmother used to always make us crepes and it was nice to finally learn how and to make her proud. We had a rough time starting out with all the flipping. Annie seemed to get the hang of it sooner and was making perfect circles and flipping like a pro. I did not do so well with the flipping, but i think in the end they turned out alright 🙂 We were able to add different toppings and then made our own orange topping. It was so much fun to be in a little french crepe shop with french cooks as our teachers. It was a wonderful way to spend a sunday night!

Click here for our recipe

awkwardly attempting to flip the crepe

Loosening the crepe from the pan

 

Completed crepes and the topping selections

sisters 🙂

Batter in the pan

with the flaming crepes!

Our Crepes Suzette (with Grand Marnier sauce) yum

Sunday Funday

Is there anything better than Sunday Brunch (or Sunday Funday)? One of my favorite things about brunch is the beverage selection. I love champagne or sparkling wine, but sometimes nothing hits the spot quite like a Bloddy Mary.

My parents invited us over for brunch a couple weeks ago, and as to not show up empty handed, I brought them some of my favorite Bloody Mary mix: Zing Zang. I love this mix because you don’t need to add anything to it, but you certainly can. It’s great with vodka or without. Ben even likes it and he doesn’t really like tomato juice. A perfect addition to Sunday Brunch.

Annie’s Perfect Bloody Mary

• 2 parts Zing Zang Bloody Mary mix
• 1 part favorite vodka (I like to use Absolut Peppar)
• 1/4 of a lime squeezed
• 2-3 drops Tabasco Sauce
• Fresh Cracked Pepper
• Celery Salt
• 1/2 Bottle MGD or other favorite beer

For Garnishes

• Celery Stalk
• Dill Pickle
• Salami Cubes
• Mozzarella Cheese Balls
• Grilled Shrimp
• Pickles Asparagus

Mix Bloody Mary Mix with Vodka over ice in highball glass. Squeeze limes into glass. Add Tabasco, cracked pepper, and celery salt. Add garnishes. Pour 1/2 Bottle MGD into another glass. Chase Bloody Mary with Beer.

Ben’s Bloody Mary Alternative

• 2 Parts Orange Juice
• 1 part vodka
• Splash of Zing Zang Bloody Mary Mix

Combine in highball glass.

Winter Macarons – Mexican Hot Chocolate

I’ve really been enjoying making macarons lately, but my most recent attempt needs some slight tweaking (I didn’t even take pictures). But I thought I would share it with you anyway

Using the recipe that I previously posted, I modified the cookie ingredients to achieve the Mexican Hot Chocolate Flavor. For those of you that don’t know what Mexican Hot Chocolate is, click here. I would highly recommend trying some. And for those of you in Chicago, Xoco (a Rick Bayless restaurant) has STELLAR Mexican Hot Chocolate.

Ingredients (for cookies)

• 1/2 cup ground almonds (or almond flour…I used Red Mill)
• 1 cup powdered sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 3 tablespoons Dutch-processed cocoa powder
• 3 large egg whites (at room temp.)
• 5 tablespoons granulated sugar
• 1 teaspoon vanilla extract, or seeds from 1/2 vanilla bean

Combine the ingredients using the recipe linked here, including the cinnamon, cayenne pepper, and cocoa-powder in the sifting process.

I think that I added too much cayenne, but everyone in my office really liked them and thought it was ok. The next time I make these, I’ll probably be doing 1/8-1/4 teaspoon cayenne.

All in all, the macarons paired really nicely with the bittersweet ganache that is listed in the recipes linked. (I love that ganache). I think that a light vanilla cream would also work well.

Any suggestions on the next flavor pairing?

Things I always have in my kitchen

There are ingredients that every chef (or in my case…aspiring) has in their kitchen.

My Go-To Ingredients:

• Garlic
• Pepper – NOT pre-ground…I like to fresh-crack all of my pepper
• Salt – Sea Salt, Kosher Salt, Morton’s Salt (depending on what you are making, variety is important)
• Tabasco Sauce
• Mustard – Sweet n’ Spicy, Dijon, Grainy Dijon
• Rosemary – dried or fresh depending on the season
• Peppermint Tea
• Lemons/Limes – You never know when you will have a party
• Wine – Whites & Reds
• Vodka

 

Restaurant Visit: Cafe Ba-Ba-Reeba

As a Lincoln Park resident and avid tapas fan, it seems ridiculous to me that my first visit to Café Ba-Ba-Reeba was last week. But alas, it’s true. However, it most certainly won’t be my last visit.

Ben and I headed to Café Ba-Ba-Reeba for dinner with his aunt and uncle. We sat on the patio, which due to Chicago weather was covered and heated, but during the summer is completely open. (I do love al fresco dining.)

We started with pineapple sangria (on special) and house-made olives. As Ben’s aunt is a vegetarian, we heavily sampled the non-meat options on the menu. Even for the rest of us carnivores, the vegetarian options are delicious. We ordered mushroom empanadas (delicious), vegetarian paella (I can smell the saffron), and the Spanish cheese platter (glorious).

We also got one of my favorite dishes that Café Ba-Ba-Reeba does. I was well acquainted with this particular dish in advance of eating in the restaurant because one of my girlfriends enjoys making it for our monthly book club. It is a warm goat cheese marinara dip. Served with garlic bread, it is literally one of the best flavor combinations. (But then you give me garlic and cheese and I’m a happy camper.)

For those of you enamored by glistening veins of fat and cuts of beef, never fear, we ordered the braised beef short rib (so incredibly tender) and the cured Spanish meat tray (again served with cheese…yumm!)

I was in complete food heaven. Delightful conversation and small plates tend to lead to my most favorite dinners. The dinner that lingers on and on as food is brought in waves and the drinks are constantly refilled. It’s such a great way to catch up with friends and family.

Cafe Ba-Ba-Reeba
2024 Halsted Street
Chicago, IL 60614
(773) 935-5000

Why I Love Anthro

So while normally Anthropologie is not food related, last week it was! As an Anthro Card Holder, I was invited to a 1 year anniversary celebration for the State St store in Chicago. Free drinks, a delicious spread, and several girlfriends? Yes, please! We had such a great time and I found so many lovely spring items!! Look at some of my favorites

(Clockwise from top left: Cissus Button-Up $88.00; Panther’s Play Dress $348.00; Reaching for Light Espadrilles $188.00; Sunny Soiree Dress $148.00; Unedited Vest $78.00; Seafire Ring $38.00)

The Ultimate Gluttony: Oreo-Stuffed Chocolate Chip Cookies

The other day, one of my favorite people ever, Leslie author of Little Miss, sent me an email with a link and the question “Does this constitute as food porn?” The answer was a definitive yes because the link was an article by Bon Appetit of a recipe originally posted by Picky Palate of what could be called “The Ultimate Gluttony Cookie: Oreo-Stuffed Chocolate Chip Cookies”.

Somehow this seems like the most American recipe I’ve seen in a long time and the Weight Watcher in me knew it was risky for me to make, but let’s face it: Oreos and Chocolate Chip Cookies? Together? Sign me up!

It was very easy to make the cookies, because it involves making chocolate chip cookie dough and molding it like play-doh around an oreo. (My play-doh skills came in handy!) I used the cookie dough recipe listed below, but it was a little dry for my tastes (I’m a chewy, gooey cookie person). Next time, I’m going to try a different dough recipe.

Word of Warning: the cookies are HUGE! I made 18 using double-stuffed oreos, so next time I’m going to try regular oreos and swapping regular chocolate chips for minis or small chunks. But the cookies were AMAZING!

Ingredients

• 2 sticks softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 10 oz bag chocolate chips
• 1 pkg. double stuffed Oreo cookies (at least 18 cookies)

Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

 

 

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.

Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo cookie.  Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.

Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown.

Let cool for 5 minutes before transferring to cooling rack.

ENJOY!

New Restaurant: Maude’s Liquor Bar

As you all known, I am tremendous francophile. As such, I am overjoyed by the number of new French establishments in the River North & River West areas of Chicago: Maude’s Liquor Bar, Paris Club, and Bistronomic.

Last week, I was lucky enough to visit Maude’s with some girlfriends. I’d been dying to try Maude’s and had a couple of unsuccessful attempts to visit, so I was very excited to go.

Maude’s is a dive-style bar/restaurant. I absolutely love the decor, but was unfortunately unable to snap some photos due to the fabulous, but low-lit ambiance. However, the use of leather sofas, bistro tables, heavy wood, and white bathroom tile in addition to tons of mirrios creates a wonderful space for after work cocktails and dinner with friends.

Each of us ordered something different, allowing us to sample much of the traditional French menu. We started with Steamed Mussels served in a white wine sauce with olives. I’m not a huge mussel fan, but the sauce was to die for and made for very enjoyable mussels. We also had a Seared Scallop with Lentils (which served as inspiration for a dish we made over the weekend).

There were also a couple orders of Blackened Brussel Sprouts. In the past, I haven’t liked brussel sprouts (perhaps because of the preparation). But I am always willing to try a new food or new preparation, and I am so glad that I did try the brussel sprouts because they were amazing. They were served in a lemon-garlic sauce (hello…what’s not to love?!), sliced in half with the perfect amount of blackened-ness. Heavenly.

Finally, I ordered a Lyonnaise Salad that was exquisite. Frisee Greens served with…wait for…PORK BELLY! (YUM!!!!!), brioche croutons, and a medium-hard poached egg. All of the flavors melded together so beautifully and the brioche croutons did an excellent job of soaking up the egg yolk and pork belly juice. DIVINE!

Wrapped up with a couple glasses of 2009 California Pinot Noir (unfortunately I don’t remember what vineyard 😦 ) and marvelous conversation, Maude’s was a wonderful way to end a Tuesday night.

Maude’s Liquor Bar

840 West Randolph Street, Chicago

312-243-9712 or maudesliquorbar.com

Healthy Dips – Edamame Hummus

I love Real Simple and the February issue was all about superfoods. I’ve been trying numerous recipes for the superfoods (including Kale Chips) and each has been a success. The most recent attempt was no exception.

Edamame is such a great legume and I’m used to eating it in the pod (like at a Japanese restaurant) or occasionally on a salad. The recipe in Real Simple calld for creating a hummus-like dip. So easy and delicious that I can’t believe the thought hadn’t crossed my mind before.

Ben and I ate this dip over the weekend around 4pm. We weren’t even hungry for dinner; it was so filling.

Ingredients

• 1 half bag frozen shelled edamame
• 2 garlic cloves, pressed
• Olive Oil
• Salt & Pepper to taste

Cook the edamame according to the bag instructions. Once cooked, puree the edamame with the pressed garlic and olive oil until it reaches a hummus-like consistency. Add salt and pepper to taste. Serve with pretzels and/or cut veggies.