Sunday, August 22, 2010

Thursday, Aug 19th - Brussel Sprouts and catch-up on Blueberry Compote on Wholewheat Crêpes

Wholewheat Crepes with Blueberry Compote
D actually made these Crepes last week but it was on a day where we cooked three meals and I baked so I am spreading some of the action around. Clearly it is not from today since it is a 'school' day and I might be above average on the food crazies but Crepes on a Thursday with homemade compote is not gonna happen for a few more decades. 

Weekend Wholewheat Crêpes with Blueberry Compote

1 c Wholewheat Flour
1/4 t salt
2T sugar (opt)
1 c Milk (You can substitue some water in a pinch, I did in desperation years ago and it was fine. I had a Quebecois beau years ago who's grandmother did half/half water/milk)
1 zested orange (washed)
1 Vanilla Bean's seeds (or 1 t Vanilla Extract)
2 eggs
1 T melted butter for batter and more for the pan.

Mix all the ingredients and let rest for half an hour.

Melt butter in a small bowl and have a silicon brush ready.

Gently coat the pan with butter (D is not using the brush, he smears)

Pour 1/4 cup of batter or 1cm under the level of a typical soup ladel into the pan which you are holding up at an angle. Start to spin the pan gently to spread the batter evenly and thinly. Do not worry abou the first one. The first one is always a mess and resembles America's map. Shimmy it around. When it moves, use your fingers and check that it's slightly brown. Flip.

Blueberry Compote for Crepes

1 c Blueberries, fresh
1/2 c Orange Juice
1/4 c Vanilla Sugar (Sugar you stick you Vanilla Pods in after you scrape the seeds out)
1-2 T Water (maybe)

Now this is complicated so watch out.  Put that stuff in a small pot and bring it to a boil.  Turn off heat and cover and set aside.  That's it.

If you want it thicker, you could slurry 1/2 t of Corn Starch with the Water and add it but we did not want it gloopy or too too jam like.


Pan Fried Brussel Sprouts
It works out well since D is out of town for work and I am having Brussel Sprouts as a treat. I like Brussel Sprouts in any form but I particularly like fresh ones. Still not much of a post.... or is it?  People have this thing about Brussel Sprouts that I think they need to just shed and work through like quitting smoking.  We have it programmed in from childhood when we identified bitter tastes with poisonous alkalis at a primordial level that Sprouts are bad.  Well, there's that and that people really do not take the short time necessary to make them taste good.  Sure if you boil something to heck and back, it is going to taste like it.  There are ways of eliminating those bitter flavours and roasting or frying are two of the best ways.  The easiest way to learn to love them again is to try not to over cook them first and foremost.  If you steam them, treat them like Broccoli, stop the cooking when they go day-glo green.  You'll see!  It does not take long.

D hates Brussel Sprouts.  He reluctantly puts up with it but it is much easier for him when I eat them when he is away, :^P.  This won't be my whole meal but probably a big part of it.

Pan Fried Crispy Brussel Sprouts

1 lb Fresh Brussel Sprouts
1 T Olive Oil
Course Sea Salt and Pepper

Wash and trim the stem ends of each Sprout and remove any old outter leaves. 

Slice the Sprouts in half.  I made the daft mistake of slicing in half after and nearly burned all my fingers.

In a small sauce pan, bring 1/2 inch of water to a boil and place the Sprouts in a steamer basket in the pot and cover.  Steam for 4 minutes.  Or with a sprinkle the Sprouts with water and microwave in a bowl for 2-3 minutes. 

In a non stick pan, heat the Olive Oil on Medium High heat.  Place all the Sprouts in the pan cut side down and spread out.  Let sizzle for at least 2-3 minutes before turning.  Shimmy the pan around but no flipping.  Let them brown and crisp up.  Flip each one or just toss around randomly.

Serve hot with a dash of coarse Sea Salt and Pepper.  MMMMMM

I tossed them with Canellini Beans, Quinoa and Onions with Herbs and Greens MMMMMM

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