Wednesday, March 13, 2019

Cooking Class Notes and Crepe Recipe for Welcome Wagon

Crepes with Orange Sweetened Mascarpone and Honey Lavender Syrup

Cooking “One-derful” Meals

Chef Renee Weir-Fontes

Welcome Wagon March 13, 2019

Cooking Inspiration, Recipe Ideas and Planning for Smaller Creative Meals

Prepare a list of your favorite foods and dishes you love. Mark favorite cookbooks
and create an inspiration file consult it when you are “food blocked”.

Focus on 3-5 ingredient recipes or one pot meals. These are usually easy to prepare,
tasty and can be dressed up.

Use smaller appliances like mini rice cookers, smaller crock pots, small sandwich press.
Try sheet pan dinners, foil or parchment packets and roasting bags.

Before you shop….build meals around what you already have. Try a week without grocery
shopping, cooking meals based on what you have.

Prepare a wide variety of foods from week to week to make sure you and your family gets
the nutrition needed.

Create “go to” meal ideas that use frozen items, dry or canned pantry items like beans, grains
and vegetables

Choose the most fresh, high quality in season items with easy preparation.

The grocery store prepared produce and salad bar it a great place to get a small amount
of ready ingredients.

Take advantage of  larger “family” package prices of meats and freeze them in
smaller portions.

Bulk bins where you scoop your own foods can be a great way to buy just the right amount.

The pre roasted entrees, like chicken, in the deli are a great source for many meals.

Use packaged sides as a base for or “meal starter”, add vegetables and/or meat to fill it out.

Canned low salt soup can be amped up with additional vegetables and adding a protein

Fresh or Frozen Pasta is a quick dinner. Fresh pizza crust dough, or pre made flatbread.

Prepared fresh packaged vegetables are a nice short cut and usually portioned for smaller servings.

When you prepare ingredients for a meal, also prep ahead for future meals.

Cook full recipes and freeze. Look to cook once eat at least twice.

Crepes Julia
¾ cup milk
¾ cup cold water
3 egg yolk
1 tablespoon granulated sugar
3 tablespoons orange juice
1 cup flour
5 tablespoons melted salted butter

Place ingredients in a blender jar in the order in which they are listed. Cover and blend at top speed
for 1 minute. If bits of flour adhere to side of jar, dislodge with a rubber scraper and blend 3 seconds
more. Cover and refrigerate for at least 2 hours.

In a heated 6 inch non stick pan brushed with olive oil, pour in 2 tablespoons crepe batter. Swirl to
coat bottom of pan. Allow batter to set and when sides begin to slightly curl turn the crepe over and
cook the other side 15-20 seconds turn out on a plate. Repeat until remaining batter is finished.

Another method: is to cook only one side, while in the pan add the filling to one side. Using a spatula,
lift side of crepe over the filling and roll up out of the pan onto a plate.

Note: The first crepe rarely comes out.
Cool Crepes can be filled with fruit and cream
Savory Crepes are terrific filled with chicken, ham or seafood. Vegetable fillings ideas
broccoli, spinach and mushrooms.

Herb Crepes- Omit orange juice and sugar. Add 1 teaspoon dry or 2 teaspoons of fresh fine chopped

Smoked Salmon and Dill Crepes

Mascarpone Stuffed Strawberries with Honey Lavender Syrup

Sweetened Mascarpone Cheese and Honey Lavender Syrup

1 Tablespoon fresh orange, zest and juice
8 ounces Mascarpone Cheese
2 ounces cream cheese
1/2 cup powder sugar

Combine in a mixer.
1/2 cup sugar
1/4 cup water
1/4 cup orange juice
1tablespoon lavender
3 Tablespoons Orange Marmalade.

Boil water, add sugar to dissolve. Add oj and lavender and allow to steep for 30 minutes. Whisk in honey and marmalade.

Chef Renee Weir-Fontes

Caterer-Event Design-Cooking Class Instructor Author of “Cook like a Caterer” available on Amazon