Crepe's again - gluten free, grain free and yummy!

I love crepes!  And, creating new versions of gluten free crepes has been heaps of fun.

The cashew butter version is really good but it means that I had to have cashew butter available when ever I wanted a crepe.

So, I have been playing with various nut flours, bean flours and the like to get the mouth feel of a good crepe and one that would hold up to fillings.  After all, what good is a crepe that can't hold up to a good preserve or in this case strawberries and whip cream?

Crepes

1/2 cup chestnut flour
1/4 cup coconut flour
4 eggs
1 cup milk or water

mix eggs and liquid until well mixed.  Sift flours into the liquid and mix well and let it sit for about 5 to 10 min.  This will allow the coconut flour to absorb some of the liquids.  It should look like real crepe mix - sort of like cream pouring from a cup.  Add eggs if it is too thick.  Or more chestnut flour if too thin.

Heat a non-stick pan (about the only time I use a non-stick pan) with butter on medium heat.*  Once the butter has melted and is coating the pan.  Pour about a 1/2 a cup into the pan (I use a soup ladle) - tip the pan around to coat the pan with the batter.  cook until you see the edges browning up and pulling away from the pan.  Flip over (you maybe able to do this with just 1 spatula but I usually use two).  brown the other side just for a bit. 

place into a plate. fill with whatever you want.

some options:

• jams and preverves
• fresh fruit
• cheese - like goat or brie or something else soft and melty
• creamed spinach (this one is really good!)
• sauteed mushrooms with cheese

*Note: You don't want to cook on high heat in a non-stick pan because the coating can leach a chemical known as perfluorooctanoic acid (PFOA) when exposed to high heat. And, PFOA has been linked to cancer and birth defects.

Read more here: http://www.charlotteobserver.com/2012/08/10/3443656/your-cookware-may-not-be-as-safe.html#storylink=cpy

Rib steaks and rainbow chard

I have been bad about taking pictures.... so, you'll have to just accept that it looked pretty and tasted good.  :)

Rib steaks, what the heck is that...and where do I find a recipe to tell me how to cook it.  I honestly thought it was a tougher cut of meat.. boy was I wrong.  Rib steak is prime rib - but in steak form.  So, when cooking it is tender and juicy.. but without the cooking time of the prime rib (since that is one big piece of meat).

Well, I guess I didn't have to go and marinate it or anything... but I did.  So, here is the recipe adapted from Emeril's Rib Steak Sicilian Style.

Sicilian Rib Steak with Rainbow Chard

Steaks:
6 tablespoons olive oil
1 to 2 tablespoons fresh basil (chopped finely)
1 to 2 tablespoons fresh parsley (chopped finely)
Parmesan cheese, grated or shredded
2 rib steaks
salt to taste

Mix everything except for the Parmesan in a bowl and coat the steaks.  Let sit while you heat up the grill or grill pan.   Cook the steaks and when resting the meat, sprinkle the Parmesan.  So that there is a nice melted layer on the top.

Rainbow chard:
1 large batch of chard (roughly chopped)
6 cloves of garlic (minced)
1 tablespoon butter
2 tablespoons olive oil
salt to taste

Heat pan and melt butter.  Add olive oil.  Add garlic and let sweat a little bit (1 min).  Toss in the chard.  Cook until wilted.   (5 to 10 min depending on how much you like the flavor of Chard.  The shorter the time - the more chard flavor you will taste.  Over time, the garlic takes over. )  Add salt to taste. 

Serve.

I was going to add pine nuts but ran out of time. I'm sure it would have given a nice crunch. Next time.

A nod to Boliche

I was thinking of Boliche (Cuban pot roast) that I read on 3 Guys from Miami but I really didn't want to take the time to do up a full pot roast. 

While the picture doesn't capture the yummy-ness of this dish.  You can see that it could dress up nicely - if one put a bit of effort into it.  I didn't because we were hungry. :)   But, how can you go wrong with Spanish Chorizo and beef?

Stuffed steaks with Chorizo

Ingredients:
4 Round Steaks or similar cuts of steaks
1 package Spanish Chorizo
6 cloves garlic (I like garlic, you can reduce but it really gives a great flavor)
1 onion, sliced
1 can tomatoes, diced
1 tablespoon oregano
2 potatoes, small cubes
1/2 can of water (just to get out the tomato juices from the can)
salt and pepper to taste
butter - about a tablespoon or so

twine or tooth picks

Directions:
In a food processor, blend chorizo and 3 cloves of garlic until ground meat consistency.

Take steaks, salt and pepper both sides. Take chorizo mixture and spread even amounts on the steaks. Roll the steaks and either tie with twine or stick through with tooth picks so that you have meat rolls.

Place a knob of butter in a pan (some what deep dished) and once heated place steaks in and allow to brown. turn and brown all sides (it's worth it, honest!) Toss in onions, tomatoes, garlic, water and potatoes. Bring to boil, simmer and cook covered with slight opening for about 20 min. Until potatoes are done.

Pull out steaks and cut into bite size pieces so it is easier to eat. Otherwise, you can serve the rolls (removing tooth picks / twine) and let the person cut it. Put sauce with some potatoes. Serve.