A Post Title That Is A Little Thin on Humour

A few years ago, we had a teenage girl from Belgium live with us who watched our kids over two summers. Two things she insisted in taking back to Belgium was licorice and pancake mix. Apparently, neither was available back home. Strange really. Since the crepe is such a staple in France and Belgium. All you need to add is a leavening agent coupled with a nice package with a fictional character.

Strangely, crepes seems to be considered somewhat exotic. Truth is, it is very easy and very fast to make crepes. Eggs, milk, flour. What can be simpler? Since it is so simple and inexpensive, no wonder that every other European (and Latin American, for that matter) have their own name and style of this paper cake. Most famous is the Russian Blini which slightly different because it often has yeast added. My favourite is Pankakka (I think the spelling is correct) from Sweden. Only because it makes me chuckle and was always tempted to purchase these kakkas from the store in IKEA.

Crepes are very adaptable. They can sweet or savoury. Large or small. Hot or cold. Soft or crispy. Yummy or yucky. I personally prefer yummy but to each their own. Truth is, I like all types of food except one; yucky food. I'm typically picky with yucky.You will need a non-stick pan for this. You can purchase specific pans (blue steel) for crepes, but I usually use an 8 inch omelet pan and that usually does the trick.

Savoury Crepes with Bruschetta and Feta Cheese

250 ml Milk
1 Egg, beaten
200 g A.P. Flour
1 Garlic Clove, crushed
1 Small Red Onion, finely diced
Drizzle of Clarified Butter
4 Plum Tomatoes, innards removed, diced
3 Large Basil Leaves, chiffonade
200 g Feta Cheese, grated or crumbled
Splash of Balsamic Vinegar
Salt and Pepper to Taste

Whisk together flour, salt, pepper and half of basil. Create a crevice in flour and add milk, eggs and butter. Slowly whisk in until smooth.

In a separate bowl, combine tomatoes, onion, vinegar, basil and feta.

In a medium non-stick pan, melt small amount of butter. Using a ladle, pour desired amount of batter and move pan around to make the crepe flat. Cook for about 1 minute and flip. Continue cooking for about another 30 seconds. Flip pan over table and lay out crepe.

Lay out about a tablespoon worth of bruschetta mix and roll.

Makes about 6 - 8 crepes.

A Humble Chef's tip: have an omelet pan that you use only for crepes and omelets. Be careful not to scratch your pan by using metal utensils. Use either wood or heat -resistant silicone.

Variation: not a fan of feta, try some decadent Gorgonzola. Also, try serving this with a nice Arugula Salad. Nice combination.

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You See What I`m Reduced To

Now that my website is up and running I am forced to update my blog as frequently as possible. Some posts may be very simple just so I can amass a good amount of them. Nonetheless, each of my recipes are still worth making (with the possible exception of the fresh pasta) and have my wife`s seal of approval. I hope the new website will increase my readership and I hope there will more comments in the comment box.

So, without further ado, here we go with our next little dish. This is one is really, really easy. It's a simple classic. It's fool proof. It's alive, afraid, a lie, a sin. It's magic, it's tragic, it`s a loss, it's a win.

Balsamic reduction is a great back-up garnish in a professional kitchen. It's cheap to make. Keeps forever. Great contrast on your plate. And it's pretty darn tasty. If it's available to you, try purchasing Vin Cotto at your fine grocer. For your reduction, just buy the cheapest balsamic vinegar you can get. Do not be fooled by fancy packaging that says it`s from Modena or something. You are about to change the taste of the vinegar so don`t bother spending your money. It`s like using expensive wine for your Red Wine Jus on your Prime Rib.

I may have explained this before but I am going to repeat: a chiffonade is a technique of cutting a large flat herb. Take several leaves of the herb (basil in this case) and layer them. Then roll it up and slice thinly. Basil can bruise easily and if chopped up, they go brown and lose their appeal.

When cutting your tomatoes, keep them evenly sliced, and not too thick and not too thin. Seems like common sense, but I`ve learned to take very little for granted when giving out recipes. Besides, in a salad, presentation is even more important because, in a restaurant, many patrons ask themselves, "Why would I order this when I can make it at home?" There is truth to that question, so, I take a little extra care in making my salads look great.

Tomato Salad with Bocconcini Cheese and Balsamic Reduction

4 Ripe Tomatoes, sliced as in photo
4 Balls of Bocconcini Cheese, cut in slices
1 Red Onion, sliced thinly
1 Bunch of Basil, chiffonade
Drizzle of Balsamic Reduction (see below for recipe)
Sea Salt to taste

On one large plate or evenly distributed over six, arrange tomatoes attractively. In other words, make nice. In between each tomato, place a slice of cheese for contrast. Randomly sprinkle onion. Randomly sprinkle the basil. Randomly drizzle the reduction. Randomly sprinkle some sea salt. Randomly give to your guests.

Serves 6.

Balsamic Reduction

500 ml of Balsamic Vinegar
Small Handful of Brown Sugar

Put in pot and reduce on low heat to one fifth its original volume. Let cool at room temp, store in an airtight container and serve whenever needed.

A Humble Chef`s Tip: the reduction will bleed quickly after you drizzle it. Do this at the last minute so the salad doesn`t become a pool of balsamic and tomato water.

Variation: Go fusion with this and add a drop of soy sauce to your reduction. Trust me, it`s not bad.

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Bacon. Tomato. Cream. Enough Said.

It has been a while since I last posted anything but here I am, back from the grave. On my other blog perhaps I will go into detail why I haven't posted anything for a while but here I will stick to recipes.

I am starting a catering company and I made a soup recently that I served to a group of ladies who raved over it. Actually, it was an ideal soup to bring and offer samples because it is a little different but not so different that it would detract people to try the damn thing.

It is winter so here is a winter recipe that is quick, cheap and easy (my favourite kind). Just like Butternut Squash, you can roast the principal ingredient of the soup (in this case, plum or roma tomatoes) to caramelize the sugars. This is extra work of course so you can decide whether you want to bother or not. Me? Glad you asked. Well, of course I would. I'm a chef and strive to intensify the flavours as much as possible. Well, at least I would at work; at home is a completely different story.

Puree of Tomato and Bacon
8 Fresh Plum Tomatoes, quatered
3 Strips of Bacon, diced
1 White Onion, medium dice
1 Clove of Garlic, crushed
2 Sprigs of Fresh Basil
100ml of White Wine
750ml of Chicken or Vegetable Stock
200 ml of Whipping Cream
Salt and Pepper to taste

Preheat oven on roast at 400. On a baking sheet, lay out tomatoes skin down. Drizzle some oil over top and sprinkle a pinch of salt and pepper. Roast in oven for 5-7 minutes or until golden crusted.

In a medium sauce pan on medium heat, cook bacon with touch of butter. Once fat is rendered (about 2 minutes) add onion and garlic. Cook until onion is translucent.

Add wine and reduce by half. Add tomatoes and stock and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add basil and cream.

Using a blender, puree the stock until desired consistency (how rustic are you?) then bring back to temp.

Season carefully to taste.

Remember: there is salt in the bacon, so taste the soup as you go.

Variation: Omit the cream, chop the tomatoes finer and leave as a broth. Then add some cooked pasta, then you have a version of Minestrone. A tasty version though. Unless you don't like bacon (ha!).

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