Text 24105, 83 rader
Skriven 2012-04-26 21:56:00 av JIM WELLER (1:123/140)
Ärende: spinach 4
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilhowee Bluff Smoked Salmon Crepes
 Categories: Pancakes, Smoked, Wine, Smoker, Breakfast
      Yield: 3 Servings

      6    8 inch savory herb crepes
    2/3 c  Horseradish Dill Sauce
     15 oz Smoked salmon, thinly sliced
    1/4 c  Red onion, very small dice
      3 tb Capers, drained
      2    Baby spinach
      3 tb Vinaigrette; citrus, white
    Wine, or red wine
    Fresh chives
           CREPE BATTER:
      1    Egg
    1/2 c  Milk
      3 tb Water
    1/2 c  All-purpose flour
 pn Salt
      1 tb Butter, melted
      1 tb Mixed herbs (parsley, basil,
    Dill, chive, and/or thyme)
    Clarified butter

  Crepes: Blend egg, milk, water, and 1 Tablespoon melted butter,
  then add flour, salt, and herbs; whisk until lump-free. Cover and
  rest the batter in the refrigerator at least 2 hours or overnight.
  For best results, batter should be used within 24 hours. Using
  crepe pan or Teflon-coated saute pan, drizzle clarified butter in
  hot pan, using only enough to cover the bottom; too much butter
  will make the crepes oily and hard. Pour in a small amount of
  crepe batter, tilting the pan as you pour to cover the bottom of
  the pan, but keeping the crepe very thin. Cook first side until
  dry on the edges and still white or only slightly golden brown in
  color, about 2 to 3 minutes. Very carefully turn the crepe, using
  a knife blade or rubber spatula to lift the corner; gently shake
  the crepe loose from the pan, then pick up the edge with your
  fingers and quickly turn it over without tearing it. Cook for an
  additional 1 to 2 minutes until the center is done. Remove to cool
  on parchment paper. As the crepes cool, stack with two sheets of
  parchment between each crepe. Crepes may be refrigerated, tightly
  wrapped, for up to 1 week, or frozen up to 1 month. (Makes 8 to 10
  crepes. )

  Pattern half of the horseradish dill sauce on a 10- to 12-inch
  plate (works best if sauce is in squeeze bottle). Toss baby
  spinach very lightly in the vinaigrette. Place spinach in a circle
  in the center of the plate. Lightly coat crepe with horseradish
  dill sauce. Lay slices of salmon over crepe, covering as much as
  possible (takes 2 to 2.5 ounces per crepe or 2 to 4 slices). Roll
  crepe jelly-roll style.

  For appetizer, slice each rolled crepe into 5 or 6 pinwheels and
  place each piece, cut side up, in the center of the spinach. Use 1
  crepe per dish or serving. For entree, place 1 whole rolled crepe
  on the spinach in the center of the plate, then lay a second crepe
  at a 45-degree angle to the first, propping one end of the second
  crepe on the first crepe (2 crepes per serving.)

  Drizzle the crepes (both rolled and whole) with additional
  horseradish dill sauce. Sprinkle liberally with red onion and
  capers. Garnish with fresh chives, either whole blades or chopped.

  Serves: 6 as an appetizer, 3 as a brunch entree

  Chilhowee Bluff, A Great Smoky Mountains Inn Sevierville, Tennessee

  From: Josefina Anita Brown-King

MMMMM                        

Cheers

YK Jim


... S&P downgrades A1 Steak Sauce to A3: people eating less steak.

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