28 March 2020

Blueberry Blintzes

So, these little pillows of lemon infused ricotta cheese wrapped in crêpes happened last evening for our 'Breakfast For Dinner'. A bit of work, spread out over the week, made for happy folk in the grey cottage. It all started earlier in the week when ...



There were some blueberries sitting in the fridge that needed using. "What better than a blueberry compote ? ", I asked myself.  Domestics and wild Gap Mountain blueberries got combined to make a lemony, sweet compote. Popped back in the fridge for use with waffles, it surfaced last evening when I got a yen for blueberry blintzes.




Making blintzes is simple, but has a few steps. Batter is made and set aside for an hour or so to develop. I made the batter in the blender and then used the blender container to just pour off 1/4 cup or so, at a time, to make the crêpes.




The batter makes 8 to 10 crêpes, depending on the size of your crêpe pan/frying pan. I made eight crêpes and that was more than enough for our appetites. The batter made crêpes that are silky smooth and airy and light.




While the batter sat and cured, I made the blintz cheese filling - a combination of ricotta, cream cheese, egg, lemon zest, and a bit of confectioner's sugar. Everything gets whipped together and chilled. When the crepes have been cooked, they are wrapped burrito style with about 1/3 cup of filling. Then, they get put in a buttered frypan and browned on both sides, placed gently into a long casserole and finished for 10 minutes in the oven. This cooks the inner filling (it's got that egg in it, remember).




Cool blueberry compote, a couple blintzes, another little drizzle of compote, and a sprinkle of confectioner's sugar. Ahhhh ... breakfast for dinner ! Here's how I did things.

Blueberry Compote

3 c. fresh blueberries, picked over and little stems removed, washed, drained and left damp
1/2 lemon, zested and juiced
1/4 c. sugar
pinch salt
3 tbsp. water
2 tsp. cornstarch

Place the first four ingredients in a heavy saucepan and cook over medium heat until the sauces are deep blue and beginning to bubble. The longer you cook the blueberries, the softer they will get. We like ours with a bit of a bite still in the skins, so I taste as I go. Mix the cornstarch and water and add, stirring to thicken. Remove from the heat, place the compote in a covered container and refrigerate. Keeps for a week in the fridge. Freeze, if you'd like to keep it longer. 

Ricotta Cheese Blintz Filling

1 1/2 c. ricotta cheese (I used whole milk ricotta)
4 oz. cream cheese, softened
zest of 1 lemon
1 egg
4 tbsp. confectioner's sugar

Place the ingredients in a mixing bowl and whip until smooth. Cover and chill until ready to construct the blintzes.

Crêpe Batter

1. whole milk 
1/4 c. water
2 eggs
1 c. flour
a generous pinch salt
1 tbsp. sugar
3 tbsp. melted butter
a tiny dash vanilla extract

Place the first six ingredients into a blender container and blitz to a smooth consistency. Drizzle in the melted butter and vanilla extract while the blender is running until the batter is smooth and shiny. Cover the container and chill for one hour.

Heat a crêpe pan over medium heat, brush with butter, pour in 1/4 c. batter and tilt the pan to cover the bottom in a nice, thin circle of batter. Brown on one side til golden brown. Flip the crêpe. I use two spatulas to flip the crêpe when it is golden brown. Brown the other side, then slide the crêpe to a platter and repeat until all the batter is used. The crépes don't stick together, so no worries.

To make a blintz, spoon about 1/3 c. ricotta filling onto the bottom third of a crêpe, spread it in a log like shape across the crêpe. Gather up the bottom edge and gently fold it over the ricotta 'log'. Bring both sides of the crêpe inward over that initial fold and then roll the crêpe closed upward to the top rounded edge of the crêpe. Be gentle so you don't pierce the crêpe ! Transfer to a hot pan, seam side down, to brown the crêpe on both sides - directions below.

Swap out your pan for a larger non-stick fry pan. Brush with butter and brown the filled crêpes on two sides.

Gently place the blintzes into a warm casserole pan and place in a 400 degree F oven for ten minutes.

Drizzle some blueberry compote on a serving plate. Place a couple blintzes atop, drizzle just a bit more over top, and sprinkle with confectioner's sugar. Serve immediately while the filling is warm and gooey and the crêpes are hot. Voila !







21 March 2020

English Muffin Cheese Toasties



One of the most addicting and delicious lunches on the face of the Earth is a grilled cheese sandwich, but these little toasts make a grilled cheese a bit fancier. I thought of them when I went to the market and saw a 'buy one-get two free' promotion for Thomas's English Muffins.

16 March 2020

'Kind Of' Colcannon ...Just in Time for St Paddy's Day



Weekend fare that seems fitting for a bowl of comfort and a cold beer at the pub ...

11 March 2020

Curried Cauliflower and Sweet Potato



Cooking for one is something I struggle with, when SB leaves for any length of time. This past weekend, he and a group of guys from the family headed north to the mountains to snow shoe and hike in the late winter snow. I stayed home with Mimi, the little Corgi. We puttered around the house and yard, sewing on a quilt top, picking up yard debris, playing with the Frisbee, reading, and stoking the woodstoves.

This warm curried stew was the best I could come up with for my Saturday evening supper. It was super easy to throw together, despite my not having butternut squash or pickled peppers ! It's a Michael Anthony recipe from his cookbook called V is for Vegetables. I have tried several of his recipes from the book and have always been really happy with the results. Thanks, Kate (eldest daughter!) for the Christmas book !

29 February 2020

Two Words ...



Chinese Noodles

13 February 2020

Blueberry Buckle



Blueberry Buckle. I just love saying it. It calls images to mind of farm life and vintage aprons tied around waists, warm pans cooling on open kitchen window sills, and summer breezes. Of course, it's colder than ever here in the grey cottage. We are in the depths of winter here in New Hampshire - blueberries are a fond memory of summertime.

20 January 2020

'Clear the Fridge' Fried Rice


Fried rice. For me, it serves a few purposes. It's my Asian comfort food. It serves as a way for me to use up left over roasted meats and small amounts of fresh vegetables that need using up. It makes a big batch that makes eating easy when I have other projects that are going to butt in on my cooking time. It goes together quickly when I really don't feel like doing a lot of cooking for dinner. I figure it's all in there - meat, veg, carbs, spices. What else do you need, I ask ? Enough said.

This batch used up that duck from my previous post, some bacon that needed to be used up, the last of a bag of carrots that needed to be used, and scallions that I always buy and then strand in the veggie drawer. It was delicious when I put it all together. Easy dinner with a glass of wine. 



15 January 2020

Super Easy Roasted Duck





Our belated New Years Day dinner ... we had so many leftovers from Christmas week and News Years Eve that we could NOT in good conscience cook another major meal. That being said, I couldn't wait to try this really easy recipe for roasted duck. My plans are to have slices of the breast with our roasted potatoes and green beans with almonds for dinner this evening and THEN pull the rest of the meat from the carcass and make stir fried rice with duck and bacon at the beginning of the week.