Wednesday, March 23, 2016

Crepes Suzette (with flambeed orange sauce)

YouTube Link: Crepes Suzette (with flambeed orange sauce)
More Videos: Helen's Kitchen Channel

Sauce Recipe for 8 crepes (4 servings):

zest from 1 navel orange
2 cups of fresh squeezed orange juice (from Juice or Valencia oranges)
1/3 cup (2.3 oz) sugar
1 tsp vanilla extract
pinch of salt
3 Tbsp (1.5 oz) butter
1/4 cup (2 oz) grand marnier

Crepe video

Tuesday, March 15, 2016

Crepes (flipping video)

YouTube Link: Crepes (flipping made easy!)
More Videos: Helen's Kitchen Channel

Batter (makes 16 crepes 8.5 inches in diameter):

unbleached all-purpose flour (7.5 oz / 213g / 1.5 cups)
salt (2 tsp Diamond Crystal Kosher / 1 tsp Table)
sugar (2 tsp)
eggs (5.3 oz / 150g / 3 large) weighed without shell
water (8.3 oz / 236g / 1 cup)
whole or 2% milk (8.5 oz / 242g / 1 cup)
neutral oil (1.9 oz / 54g / 0.25 cup)

frozen butter for frying (as necessary)

Wednesday, March 9, 2016

Mushroom Farro Risotto (the oven method -- almost no stirring)

YouTube Link: Mushroom Farro Risotto (the oven method -- almost no stirring)
More Videos: Helen's Kitchen Channel

Buying pearled farro (farro perlato)
Several of my local stores carry pearled farro, so I don't have much experience buying it on-line.  Amazon carries many brands, so give it a shot (just don't start with Bob's Red Mill unless you want to give your jaws a serious workout -- I've tried their farro and it's too chewy).  Since farro is not always clearly labeled, Here is a picture of untreated farro on the left and pearled on the right.

For risotto:
3 cups water
25 g dry porcini (a very heaping dry cup)
1/2 cup shallots (65g)
2 Tbsp olive oil
1.5 cups farro or barley or risotto type rice (arborio or carnaroli)
1/2 cup dry white wine

For the mushrooms:
1 Lb fresh mushrooms (a mix of big meaty ones and flimsy ones)
2 Tbsp olive oil (divided)
1/4 cup dry white wine

Finishing enrichments:
2 Tbsp heavy cream
2 Tbsp finely grated parmesan (5g)
2 Tbsp butter
2 tsp truffle butter (optional)