Tag: recipe

Crepes in broth – Recipe Crespelle in broth – Italian Cuisine

Break the eggs into a bowl, add a pinch of salt, the Parmesan and the flour and stir.
Then add finely chopped parsley and grated nutmeg.

Now add the milk and stir until a smooth, lump-free batter is obtained. Then let it rest in the refrigerator for 30 minutes

After this time, melt a knob of butter in the pan, pour a ladle of dough into the pan and spread the dough evenly over the entire surface of the pan.
Cook the crepes one minute per side. As they are ready, place them on one plate on top of each other.

Then roll each crepe on itself as if to form a cannolo.

Put 2 or 3 crepes in a deep dish and cover with the hot broth. Then add some grated Parmesan to the surface and serve.

TAGS: Crespelle Recipe in broth | How to prepare Crepes in broth | Crepes in broth recipe

Spiced Cranberry Sauce

by Pam on November 17, 2013

I made an early Thanksgiving meal today. My daughter helped me in the kitchen for a few of the recipes and it was so much fun cooking with her! She prepared this cranberry sauce we found at MyRecipes^[1] all by herself. It was easy to make, smelled fantastic while it simmered, and tasted wonderful. The spices added a nice flavor to this sauce and really made it taste extra special.

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.

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Spiced Cranberry Sauce

Prep Time: 5 min.

Cook Time: 10 min.

Ingredients:

1 1/2 cups sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 tbsp grated orange zest

Directions:

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by My Recipes

References

^{^} MyRecipes (www.myrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Fresh Salmon Cakes – Uncanny

Salmon cakes are one of my go-to, emergency meals. We keep a few cans of salmon in the pantry, and when faced with that dreaded “there’s nothing in the house to eat” situation, we pop one open, and are soon enjoying a batch of these easy, affordable, and pretty delicious patties.

That’s the typical scenario, but every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that’s very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone’s rotation.

Like other seafood “cakes,” we want to use the minimum amount of filler. Just a touch of breadcrumb is all you need here, as the raw salmon is the real binder. That’s one of the big advantages over canned salmon cakes, where we’re cooking something that’s already cooked. The result is something much moister, and more tender.

As far as flavorings go, you’re faced with an infinite number of possibilities. Using this basic method, you can go hog-wild with variations, including, but not limited to, actual hog parts. These are also perfect for a burger bun, as well as a base for poached eggs. That may be my favorite use. I hope you give these fresh salmon cakes a try soon. Enjoy!

Ingredients for 4 salmon cakes:

1 tbsp extra olive oil

1/4 finely minced onion

2 tbsp finely minced red pepper

2 tbsp minced celery

salt and pepper to taste

1 tbsp capers

1 1/4 pounds fresh wild salmon, trimmed, coarsely chopped

1/4 cup mayonnaise

1/4 cup panko breadcrumbs (any will work)

2 clove finely minced garlic

pinch cayenne

pinch Old Bay

1 tsp Dijon mustard

additional olive oil for frying