The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filing: cheese, veggies, eggs, ham, mushrooms, salmon, caviar… The filing option is endless. My Breton husband loves them so much, he eats them plain with butter or with jam.
This recipe is gluten free!
One of the most common tips you're likely to encounter for this buckwheat pancakes is to let the batter rest for at least 2 hours. If overnight, cover with plastic wrap and refrigerate.
Combine buckwheat flour with salt, milk and water together.
Add melted butter and whisk until smooth.
Cover with plastic and and let rest for 2 hours.
Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to cover the bottom of the pan. Cook until edges start to dry and center is set, for about 30 seconds, lift with spatula and cook the other side for couple more seconds, move them to the cutting board.
Always keep your eyes on the pan.
Brush each crepe with butter and serve while they are still hot.
Schnitzel is the German word for “cutlet”, which is usually made with veal and is thinly pounded, breaded and fried in oil. I make my Schnitzel with pork and it tastes just amazing, soft inside and crispy outside.
The trick to a tender, juicy schnitzel is not cutting the meat super thin, but rather using a meat tenderizer to pound the meat down to a 1/4 inch thickness.
Cut the meat into 6 equal pieces. Place each piece between two sheets of plastic wrap and pound with the flat side of meat tenderizer, until about 1/4 inch thick.
You will need four large dinner plates:
In the first plate, combine together flour, salt and pepper.
Whisk eggs and milk in the second plate.
In your third plate stir together paprika with bread crumbs.
And one empty plate.
Dip each piece of meat one by one into the egg mixture.
And again into egg mixture.
Place your coated schnitzel on the plate number four.
Pour oil into a large skillet about 1/2 inch. Heat the oil over medium heat.
Once the oil is hot, carefully lay in each prepared schnitzel, cooking one at a time. Cook on each side for about 3 minutes. Turn it over to brown the other side.
Transfer to paper towel. Repeat with remaining pork slices.
Garnish with lemon slices and parsley.
Very light, fluffy and tasty French cookies. I’m not sure if anything beats these madeleines, but I’m very positive that nothing beats a fresh homemade one. Classic small sponge cakes shaped like seashell, usually made with lemon zest. I love lemon, but I decided not to add any to my madeleines. I just like them plain.
You can find molds for mini-madeleines. That’s really nice and you can savor them for a cafe gourmand.
To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
Carefully fold in the flour, baking powder and pinch of salt.
Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
Preheat oven to 400 degrees F. Butter madeleine pan. My pan makes 12 cookies at a time. From this receipe you'll make 24 cookies.
Spoon batter into the prepared molds, filling 3/4 full. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Remove the madeleines from the oven and let cool for 2 minutes.
With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
If you want to make it in a loaf pan, it will take much longer, about 30 minutes, or until a toothpick inserted into the center of the cake come out clean.
My family always looks forward to have Turkey Lasagna after Thanksgiving. If you don’t have leftover turkey, you can use chicken instead.
Creamy Broccoli Lasagna with White Sauce
Prepare pasta according to package direction. Drain and rinse with cold water.
Preheat oven to 350 degrees F.
Melt butter in a large saucepan, add onion and garlic, cook until tender, stirring frequently.
Stir in the salt, pepper and flour, simmer until you see bubbles. Mix in the milk and cream and bring it to a boil, stirring constantly. Reduce heat to a simmer and simmer for 1 minute.
Stir in mozzarella cheese, black pepper and white wine.
Remove saucepan from the heat and set aside.
Spread a generous 2 spoonful of cheese sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles.
Follow with a layer of sliced turkey, broccoli, cottage cheese and more sauce and repeat to make another layer.
On top of the last noodle layer, cover with remaining of the sauce.
Sprinkle with parmesan cheese.
Bake covered for 45 minutes. Remove foil and bake an additional 10 minutes.