-= Exported from BigOven =-

                     Cauliflower and Crab Ravioli

These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower.

Recipe By: Food & Wine magazine, February 2006, page 124
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Seafood, Food & Wine Magazine, Main Dish

-= Ingredients =-
1 1/2 teaspoons unsalted butter
1 tablespoon plus 2 teaspoons extra-virgin olive oil ; plus more for drizzling
2 cloves Garlic ; minced
1 small head Cauliflower ; (1 pound), cut into 1-inch florets
2 tablespoons water
1 cup heavy cream
1/2 pound lump crabmeat ; picked over
to taste Salt & white pepper
8 each Fresh Pasta Sheets with Parsley ; see * below
1/2 cup Parmesan cheese ; freshly grated

-= Instructions =-
* “Fresh Pasta Sheets with Parsley” is included in this collection.

Bring a large pot of water to a boil. In a large, deep skillet, melt the butter in 2 teaspoons of the olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 2 minutes. Add the cauliflower florets and cook over moderately high heat, stirring, just until lightly browned, about 3 minutes. Add the water, cover and cook until the cauliflower is tender, about 4 minutes.
Add the heavy cream and simmer until slightly thickened, about 6 minutes. Add the crabmeat and stir gently to heat through. Season with salt and pepper and keep warm.

Add salt and the remaining 1 tablespoon of oil to the boiling water and cook the pasta sheets until just tender, about 1 minute. Drain and return to the pot. Lightly drizzle the sheets with olive oil and, using 2 large spoons, toss lightly to coat.

Place 1 pasta sheet on each of 4 warmed plates. Spoon the creamed crab and cauliflower onto the pasta sheets and sprinkle with half of the Parmesan cheese. Cover with the remaining pasta sheets and sprinkle with the remaining Parmesan. Serve right away.

** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **
 

                      -= Exported from BigOven =-

                             Salty Crepes

From Deus Ex Culina. This is a surprisingly simple recipe that looks wonderfully complicated…

When I lived in Paris, it was customary for my friends and I to go out and have cider and galettes in the fall. The cider would be served in a large bowl-like mug and the galettes were thin and tasty, and contained either sweet or salty fillings. Galettes are made with buckwheat flour. The recipe I have calls for regular flour, so these, technically, are crepes.

You should make the batter yourself. It’s not hard at all and you’ll find that the ready-made stuff is too sweet for this kind of dish.

Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:
Categories: Easy, Desserts, Bread

-= Ingredients =-
~~ CREPE BATTER ~~
7 ounces flour ; (that’s approximately 1 cup and half)
17 ounces fat free milk ; (just over two very generous cups)
1 1/2 tablespoons Butter ; melted
1 each egg
pinch Salt
~~ FILLING ~~
1 pound ground beef
Worcestershire sauce
Black pepper
fines herbs
garlic
seasoned breadcrumbs

-= Instructions =-
CREPES:
Mix until well blended and smooth.

FILLING:
Mix the beef and the seasonings together in a large bowl. Cook fully in a skillet over medium-high heat — should still be moist, though. Set aside, once cooked.

Get the largest skilled you have and heat up. Spray with non-stick spray. Keep heat at medium level. Take a ladle and pour into the skillet making sure you turn the skillet around to spread the batter over the surface in a thin layer. It cooks fast — no bubbling like with pancakes. You have to flip them over quickly with a spatula and your fingertips.

Once you’ve made your crepe, place it on a plate, spoon some filling on it, and roll it up.

That’s it! You can serve it with some fresh spicy salsa topping (warm up first) or a dollop of sour cream. You can really use any kind of filling you like! If you have any left over crepes (this recipe usually yields 10 crepes), you can serve them for dessert: fill them with Nutella and serve with sliced strawberries…

Enjoy in good company!

** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **