What Happened to My Crepe?
That is a very good question! Hopefully I can figure out the answer rather quickly, because the french crepe is a great thing to eat and experiment with.
Time for a confession. I tried to make crepes the other night. It’s my goal this year to try a new recipe each week, if at all possible. Which might be hard sometimes, when I have two roommates who don’t like trying unfamiliar foods. So I have to be very careful with my experiments.
Anyway, they were okay tasting, but a disaster to make and to look at! What had gone wrong? I don’t know!
First, the Crepe Batter
I had tried a batter mix I had gotten at Sur La Table. I have recipes to make them from scratch, but sometimes a goddess is in a hurry, or she is just flat out lazy. There is nothing wrong with mixes, as long as you don’t use them as a crutch to avoid making things 100% homemade.
I followed the recipe. The lady at the store had told me when they made them they put the batter in the fridge overnight. So I figured what would the harm be in putting the crepe batter in the fridge while I cooked the filling. Well, it was way too thick when I went to use it! The crepe batter would not swirl in the pan like it was supposed to. It was staying in the middle. When I tried to use enough batter to spread over the pan, they turned out too thick. This was not supposed to happen. Read more
Madeleines! That wonderful, dense bite of cake that Parisians love. You can make these at home, instead of spending lots of money for average tasting ones in a store.
This was a find I was willing to pay for.
You all know I am obsessed with Julia Child. I have several of her PBS DVDs. I have the Art of Mastering French Cooking, both volumes. I have Julia’s Kitchen Wisdom. I found a signed copy of ‘The French Chef Cookbook’. It’s not a first edition, but I didn’t care. What did I care about? I was paying for this book (about $150) that was signed by both Julia and Paul Child. It was inscribed to a George, so I made up a story that I got it from a relative named George.
I have a goal this year of trying to make a new recipe each week. I have made a few; some things maybe too complex for this blog (like the croissants that took me 10 hours), or they just haven’t turned out right.
I wanted to learn to make madeleines because I absolutely love them. They can be addictive. I was tired of paying $3 for a set of 3 of them at Starbucks. Plus, I found a story in Bon Appetite magazine about a family who moved to France, and fell in love with these concoctions. Someone was telling me I had to give it a try. Read more
Pot Roast Made Easy
Pot Roast is a classic. It has been around for centuries, I bet. Obviously longer than I’ve been alive (at least I hope so). It is a favorite in most households that eat red meat. It is one of those recipes that everyone has one or more, and they are all different and everyone says theirs is the best, including me!
Styles of Pot Roast
Pot Roast comes in all kinds of flavor combinations:
This is all I need. I didn’t have beef stock, so I used water.
- onions, beef stock, carrots, celery
- switch the beef stock for wine
- switch the beef stock for cream of mushroom soup and water
- add dry onion soup mix
- don’t use any vegetables
- add cut potatoes half way through cooking
- serve over potato, mashed potatoes, rice or pasta
- sear the meat
- don’t sear the meat
- cook in the oven
- cook in a crock pot
See what I mean? Read more
Nestle Toll House Chocolate Chip Cookies
Chocolate Chip Cookies anyone? Yes!
The Nestle company has been around long enough to celebrate their 75th anniversary. And their chocolate chip recipe has been around for just about as long. Then why is it every time I serve these to anyone, they have to ask me for the recipe?
Seriously? Chocolate chip cookies? You don’t know how to make these things that have been made since before most of us were born? Our mothers made these! Our grandmothers made these!
Nestle chocolate chip cookies have been the best for over 75 years!
Here’s the recipe! Make some next weekend, take them to work, and be prepared to wow everyone who takes a bite!
Nestle Toll House Chocolate Chip Cookies
Makes about 5 dozen, depending on the size of your portioning
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract (I use vanilla bean paste for a bit of a stronger flavor, the same 1 tsp)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (12-oz. pkg.) Nestle Toll House Chocolate Chips, semi sweet works the best
- Preheat oven to 375° F.
- Beat butter, granulated sugar, and brown sugar in large mixing bowl with a fork until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla extract and mix again.
- Gradually beat in flour, baking soda, and salt.
- Stir in morsels with a large spoon.
- Drop by rounded tablespoon (a regular dinner spoon (not soup spoon) is what I use) onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
The best cookies ever!
- You can add about 1 cup nuts with the chocolate chips if you want, but it’s always best to not add them if you do not know the allergy issues with those you are giving it to.
- To make them not stick, use SilPat Mats. They slide right off.
- Make sure the butter is soft, or you will not get fluffy results when you mix in the sugars.
- It is always best to bring the eggs to room temperature for baking, unless the recipe specifically says cold eggs.
- I personally use light brown sugar, but dark works just as well, there is no real difference that I can tell.
- Here is their website, to find other fabulous recipes! Nestle Toll House Website