Rants Raves and Recipes

September 30, 2017March 14, 2021

Orange Crepes with Orange Sauce

My interior decorator is constantly rearranging my kitchen utensils. So when my crêpe pan showed up, hanging on the wall, I started to think of things I can do with crepes, and as my decorator was having an unnumbered birthday I thought of dessert crepes in lieu of a cake.

The recipe for the crepes is from Jacques Pepin’s recipe for crepes Suzette and is a simple and easy to use recipe and will make 6-7 8½” Crepes.

The filling is an adaptation of a recipe I found on an Emeril site, and will make enough filling for about 6-7 crepes.

The sauce is a take off an orange crème anglaise.

Ingredients for Orange Crepes with Orange Sauce

Orange Filling

8oz Cream Cheese at room temperature
¼ cup sour cream
¼ granulated sugar
1 Tbs zest of orange
¼ cup Orange juice no pulp
½ the zested orange slices coarsely chopped (optional)

Orange Sauce

4 Tbs butter melted
¾ cup granulated sugar
¾ cup Orange juice no pulp
1 Tbs zest of Orange
3 eggs yolks

Crepe batter

2 Eggs
¾ cup all purpose flour
½ cup whole milk
Pinch of salt
½ tsp granulated sugar
1/3 cup of water
1 Tbs vegetable oil
2-3 Tbs Confectioners sugar for dusting
1 Tbs Orange Zest

Directions for Orange Crepes with Orange Sauce

Filling:

Place all the ingredients into the bowl of a mixer and whisk until smooth and completely incorporated. Once smooth place into a bowl and refrigerate for at least an hour.

Sauce:

In a sauce pan place the butter, sugar, ½cup of the sugar, the OJ and the zest and slowly bring up to almost a boil stirring constantly until the sugar is fully dissolved.

In a separate bowl take the remaining sugar and the egg yolks and whisk until fully combined.

Once the sauce comes up to heat and the sugar is fully dissolved, slowly add about 4 oz to the egg yolks in a slow stream while whisking continuously ( this technique is called tempering the eggs and will prevent them from scrambling when put into the hot liquid). Once combined add the egg mixture back to the sauce pot and slowly bring up to a boil to thicken while stirring constantly.

Once thickened pour through a strainer into a clean bowl set in an ice bath and stir to cool the mixture. When cooled pour into a pitcher and store in the refrigerator covered until ready to serve.

Crepes:

In a bowl combine the eggs,flour, milk,salt and sugar into a bowl and whisk until smooth with no lumps visible.

Once smooth add the water and oil, and zest and whisk until you have a smooth thin batter.

Using a crêpe pan or small fry pan, lightly butter the pan and pour a small amount of batter into the pan and swirl to create a thin round crêpe. Cook for 30-60 seconds until the bottom is lightly browned and small bubbles appear around the edge of the crêpe. Flip and cook an additional 20 seconds then flip onto a plate so that the better looking browned side is down.

Serve right away or you can hold the crepes for a while in a 180° oven covered with a damp towel, or you can layer between parchment or wax paper and place in an air tight bag and refrigerate or freeze.

Assembly:

Place a crêpe darker side down and spoon enough filling to cover ½ the crêpe. Fold over the crêpe then fold in half a second time so that you end up with a pie slice shaped crêpe. Arrange one or two on a plate, garnish with a wedge of the orange from the zest, pour some of the sauce over the top, then sprinkle lightly with the powdered sugar.

Enjoy!

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September 17, 2017September 17, 2017

Easy Chicken Teriyaki Stir Fry

Chicken Teriyaki Stir Fry

Thanks to hurricane Irma with our power out for four days it was necessary to cook off as much of our frozen food that was going to go bad so this recipe was a quick throw together that actually came out not too bad!

You can make this recipe quick and easy or marinade the chicken for a little while either way it will come out great. One Chicken breast cut into ½” cubes will easily serve two persons and a bag of stir fry vegetables could serve up to 4, so just do the math with how many people you are serving.

While I tend not to endorse products, occasionally I find great stuff that out does most others, for teriyaki baste and glaze Iron Chef or Kikkomans are both excellent products and for the stir fry any one of the Birdseye frozen packets that suit your taste will work just fine.

Ingredients for Chicken Teriyaki Stir Fry

1 chicken breast cut into ½” cubes per 2 persons
1or more bottles teriyaki baste and glaze
1 package frozen stir fry vegetables per 2 persons
3 Tbs soy sauce
2 Tbs Sesame Oil (optional)
Cooked rice

Directions for Chicken Teriyaki Stir Fry

Marinate the chicken in some of the teriyaki baste for about an hour, then using a wok or stir fry pan or a large sauté pan, cook the chicken until almost done and lightly browning.

In another pot cook the rice.

To the chicken add the vegetables and cook for about five minutes covered or as directed on the package. Once the vegetable are cooked and hot add the rest of the teriyaki baste the soy sauce and sesame oil stir together bringing everything up to heat and serve over the rice.

Here are a few items to help make this recipe:
http://amzn.to/2hbBA5s –Stir fry pan
http://amzn.to/2yi7O6E –spatulas

August 29, 2017August 29, 2017

Sausage Potatoes and Onions

Sausage, Potatoes and Onions

It’s been a very long time since I have made sausage, potatoes and onions. It’s simple, it’s delicious, it’s a great one pot meal.

Ingredients for Sausage, Potatoes and Onions

5-6 Italian sausage (hot or mild)
6-7 medium red potatoes, skin on
1-2 large Onions, thinly sliced
Salt & Pepper to taste
1 tsp crushed red pepper flakes (optional)
2 Tbs butter softened & 2 Tbs flour
1 cup chix stock or water
Chopped parsley for garnish
Sour Cream (optional)

Directions for Sausage, Potatoes and Onions

In a large stock pot cook the sausage on medium heat until they begin to lightly brown. Remove them one at a time and cut into coin slices and return to pan to continue to cook.

Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.

Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.

Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.

Serve with a sprinkle of parsley on top and sour cream on side.

Here are a few items to help make this recipe:
http://amzn.to/2wiye7K
http://amzn.to/2vD2RCE

Too hard to pick out the onions , but once they were out the dish was quite tasty, 3 paws too much work for a S.A.P.P.

Yum

Sausage Potatoes and Onions

Ingredients

5-6 Italian sausage (hot or mild)
6-7 medium red potatoes skin on
1-2 large Onions thinly sliced
Salt & Pepper to taste
1 tsp crushed red pepper flakes (optional)
2 Tbs butter softened & 2 Tbs flour
1 cup chix stock or water
Chopped parsley for garnish
Sour Cream (optional)

Instructions

In a large stock pot cook the sausage on medium heat until they begin to lightly brown. Remove them one at a time and cut into coin slices and return to pan to continue to cook.
Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.
Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.
Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.
Serve with a sprinkle of parsley on top and sour cream on side.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.