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How to Make Crepes – Even the Messed-Up Ones Will Be Perfect!


Crepe

Image via Wikipedia

How to Make Crepes – Even the Messed-Up Ones Will Be Perfect!

With a blog name like Food Wishes, and a closing video credit that asks, “what is your food wish?” – I do get lots of requests for video recipes. Probably the most common request that I hadn’t done yet was for a “how to make crepes” video. Well, today is the day. 

I’ve never understood the fear and mystery that surrounds this thin round of ground flour, milk, and egg. It’s one of the first things you make in culinary school (that works), and probably the first French recipe one commits to memory. It does take a few practice crepes to get a feel for the pan and heat, but once you have a couple successfully finished, you are set for life.

By the way, forget those scenes in movies, and TV, where the “chef” is flipping them in the air to turn them. This is all for show. Just use a spatula and turn them over – sort of like a toasted cheese sandwich. Also, stop being a perfectionist in the kitchen; you’ll have more fun. I know you; if you try these you want them to be perfectly round, perfectly thin, and perfectly colored. Relax, Martha.

Perfect rarely happens in the kitchen – before the food is plated, at least. The most imperfectly shaped crepe once folded up with jam, fried in butter, and eaten with ice cream, is always perfect. As I say in the video, this is just the first step. I will do another demo on what to do with these perfect crepes soon. Stay tuned, and enjoy!

Ingredients:
1 cup flour
2 eggs
1 1/4 cup milk
2 tbsp oil
1/4 tsp salt

 
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Posted by on February 24, 2011 in Foodwishes

 

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French Toast – The Fancy Brunch Restaurant Style Foodwishes Cooking Recipe


Pumpkin pain perdu or "lost bread" a...

Image via Wikipedia

French Toast – The Fancy Brunch Restaurant Style

So, you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider “French Toast.” But, if you want truly amazing French toast, give this classic restaurant method a try. 

The main difference is the bread is sliced thicker, it’s soaked in a custard batter (really, really soaked), and then after being brown slightly in a pan, it’s baked. That is the real secret. The baking cooks the custard inside the bread and gives it an unbelievable texture. The outside is crisp and golden, and the contrast between the two is magical. The problem with just pan-frying is by the time the inside is really cooked, the outside is too dark and bitter. You can use thinner bread, of course, but then you don’t get the same creamy, custardy, almost bread pudding-like texture, as from the thicker slices. Give this a try. The one extra step of baking it is sooo worth it. When you bite into this, I’m sure you’ll agree. Enjoy!

Ingredients:
6 thick slice of French bread
2 eggs
1/2 cup milk
pinch of salt
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice
butter for frying
maple syrup?

 
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Posted by on February 24, 2011 in Foodwishes

 

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How To Make Poached Eggs


VideojugFoodAndDrink | April 16, 2010 |

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Poached Eggs Recipe. Why not try poached eggs instead of the usual boiled or fried? You’ll soon get hooked! A great accompaniment to toast. Relish our Poached Eggs recipe.

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Posted by on February 23, 2011 in Cooking

 

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