Blane's dinner review. Due 4/06/15 - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Blane's dinner review. Due 4/06/15 (/showthread.php?tid=169520) |
Blane's dinner review. Due 4/06/15 - losblanos1 - 03-22-2015 Despite having made five recipes from this issue, there are several more that I want to try. I filtered out high cal. recipes and ones that are similar to others that we have tried. Since this recipe didn't have a suggested side, I choose roasted asparagus. I didn't pick a dessert. I hope you all give this a try. Chicken à la King Crêpes with manchego cheese Cuisine at Home issue #110 page 45 It doesn’t get much more comforting than these à la king crêpes. Makes 4 servings (8 crêpes) Total time: 50 minutes MELT: 6 Tbsp. unsalted butter, divided 8 oz. button mushrooms, quartered 1/4 cup minced scallion whites and light greens 1/8 tsp. cayenne pepper SPRINKLE: 1/2 cup all-purpose or Wondra flour 11/2 cups whole milk 1 cup low-sodium chicken broth 1/2 cup dry sherry Dry sherry, fresh lemon juice, salt, and black pepper to taste 11/2 cups shredded Manchego cheese, divided STIR: 2 cups diced cooked chicken 3/4 cup frozen green peas, thawed 1 jar sliced pimentos (4 oz.), drained 8 Classic Crêpes, page 43 Thinly sliced scallion greens Preheat broiler to high with rack 6 inches from element. Arrange four individual broiler-safe baking dishes on a baking sheet; lightly coat with nonstick spray. Melt 2 Tbsp. butter in a sauté pan over medium-high heat. Add mushrooms and cook until brown and moisture evaporates, 10–15 minutes; transfer to a bowl. Reduce heat to medium; add remaining 4 Tbsp. butter. Add scallion whites, light greens, and cayenne; cook until scallions soften, 2–3 minutes. Sprinkle flour into pan and cook 1 minute, stirring constantly. Slowly whisk in milk, broth, and 1/2 cup sherry until smooth. Simmer sauce until thick, about 15 minutes; season with additional sherry, lemon juice, salt, and black pepper. Reserve 3/4 cup sauce for topping; whisk in 1/2 cup Manchego Stir chicken, peas, pimentos, and mushroom mixture into remaining sauce in sauté pan; simmer to heat through, 3–5 minutes. To assemble crêpes, spread about 1/2 cup chicken filling down center of one crêpe; roll into a cylinder. Repeat filling and rolling with remaining crêpes. Arrange two filled crêpes, seam side down, in each prepared baking dish. Divide and spread reserved Manchego sauce mixture over crêpes, then sprinkle with remaining 1 cup Manchego. Broil crêpes until lightly browned and bubbly, 2–3 minutes. Garnish each serving with scallion greens. Per serving: 416 cal; 24g total fat (15g sat); 128mg chol; 302mg sodium; 22g carb; 1g fiber; 23g protein ETA crepe recipe, Doh! Classic Crêpes With a light spread of jam or Nutella, a thin, lacy crêpe straight from the skillet is a delicacy all by itself. Makes 10–11 crêpes Total time: 30 minutes + resting 1 cup Wondra flour 2/3 cup each club soda and whole milk 2 Tbsp. unsalted butter, melted 2 eggs, slightly beaten 1 Tbsp. sugar (omit sugar for savory crêpes) 1/8 tsp. table salt Melted unsalted butter Blend flour, club soda, milk, 2 Tbsp. butter, eggs, sugar, and salt in a blender until bubbly and smooth, 10 seconds; scrape down sides, and blend 10 seconds more. Chill and rest batter 10–15 minutes. Heat a 10-inch nonstick skillet over medium 2–3 minutes; lightly brush skillet with melted butter. Pour scant 1/4 cup batter to the side of the skillet and immediately twirl to coat the bottom. Cook crêpe until bottom is lightly browned and edges begin to curl, 1–2 minutes. Loosen crêpe around edge with a heatproof spatula. Gently flip crêpe; cook until second side is spotted brown, about 30 seconds more. Transfer crêpe to a rack to cool. Continue cooking crêpes, coating pan with melted butter for each one. Per crêpe: 100 cal; 5g total fat (3g sat); 48mg chol; 51mg sodium; 11g carb; 0g fiber; 3g protein Re: Blane's dinner review. Due 4/06/15 - karyn - 03-22-2015 Great choice, Blane! That one's been on my radar as well. Re: Blane's dinner review. Due 4/06/15 - cjs - 03-22-2015 We're on!! Re: Blane's dinner review. Due 4/06/15 - Mare749 - 03-22-2015 That sounds great and I love to make crepes! Blane, since I will be leaving on vacation 4/4, may I send you my review in a PM, then you could copy and paste it into the thread on 4/6? Re: Blane's dinner review. Due 4/06/15 - cjs - 03-22-2015 WHOEVER isn't drinking wine - will they please post the reci Pe for the creeps? Uhhhh, crepes? That's why I'm not. Re: Blane's dinner review. Due 4/06/15 - losblanos1 - 03-22-2015 Thanks for catching that Jean, I edited my post to include the creep recipe. lol Maryann that will work for me. Re: Blane's dinner review. Due 4/06/15 - Trixxee - 03-22-2015 I have never made crepes but this recipe caught me eye too. Glad Spring Break starts Friday at 2:41pm (but who's counting) so I can get back to making some new things or even cooking at all for that matter. Have been slacking with Tony's horrendous travel schedule which have included the last two Sundays. Oh, sorry for that mini rant/complaint. This will be a nice dinner to make while on break. Thanks Blane! Re: Blane's dinner review. Due 4/06/15 - Gourmet_Mom - 03-22-2015 I have not made crepes either, but I have had my eye on those recipes as well. So thanks for the push, Blane! I'm in! Re: Blane's dinner review. Due 4/06/15 - labradors - 03-22-2015 Probably out of this one: just made Chicken a la King last week. Re: Blane's dinner review. Due 4/06/15 - cjs - 03-23-2015 I apologize for the messy post - I was sitting in the sun with my ipad and couldn't really see what I was doing....(that's my story and I'm sticking to it) |