{Crêpes}

Pour faire des crêpes, il faut de la farine, des œufs, du lait, un peu de beurre et un peu de sel.

Alors, il faut exactement:

100 grammes de farine,
deux oeufs
250 millilitres de lait
une cuillère à soupe de beurre fondu
une pincée de sel.
D’abord, il faut tamiser la farine et mettre le sucre et le sel dans un récipient. Ensuite, on ajoute les oeufs et un quart du lait. On mélange bien (on doit obtenir une pâte homogène et épaisse) et on verse le reste de lait et on mélange. Puis on verse le beurre fondu. On mélange.
Voilà, maintenant il faut laisser reposer pendant une heure.

Pour la cuisson :

Utilisez une poêle bien plate. Il faut bien chauffer la poêle.
Quand la poêle est bien chaude, il faut mettre un peu de beurre au fond puis verser un peu de pâte. Voilà, vous attendez un peu, puis vous retournez la crêpe. C’est tout.

On peut manger les crêpes avec du sucre, de la confiture ou de la crème Chantilly.

Je vais vous donner une petite astuce. Ajoutez dans votre pâte à crêpe un peu de rhum ou de Grand Marnier, ce sont des alcools très parfumés.
Bon appétit !

{Crispy zucchini potato cakes with tomato sauce by Tramontina}

Prep time: 40 m
Cook time: 50 m
Serves: 3-4 (10 small cakes)

In the market

- Tomato sauce

1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 can (28 oz) of diced San Marzano tomatoes
1/2 teaspoon salt

- Crispy zucchini potato cakes

2 small zucchini
1 white potato, peeled (preferably russet or Yukon Gold)
1/2 white onion
2 teaspoons salt
2 eggs
2 garlic cloves, grated
1/2 cup parmesan cheese, grated
3 Tablespoons fresh basil, chopped
3 Tablespoons fresh parsley, chopped
1/3 cup flour
1/2 teaspoon baking soda
Fresh ground pepper
Light olive oil for frying

In the kitchen

- Tomato sauce

1) Heat oil in a sauce pan on medium heat. Add garlic and cook for 2-3 minutes until soft, but not browned.

2) Add tomatoes and salt to pan and stir to combine. Bring to simmer. Cover with lid and reduce heat to low. Simmer for 25 minutes.

3) Add the sauce to a blender and blend until smooth. Return to the sauce pan and simmer, uncovered, for another 15 minutes. Remove from heat.

- Crispy zucchini potato cakes

1) Grate zucchini, potato, and onion into large mixing bowl. Toss with salt and let sit for 30 minutes.

2) In a separate bowl, beat eggs until well combined. Add garlic, parmesan, basil, parsley, flour, and baking soda. Add ground pepper to taste. Mix well, making sure to smooth out any flour clumps. The egg mixture should be smooth and shiny.

3) Place zucchini and potatoes into a kitchen towel and squeeze out as much water as possible. Place back into large mixing bowl and add the egg mixture. Stir to combine.

4) Heat oil on medium heat in a fry pan. The oil should completely cover the bottom of the sauté pan and be about ¼-inch deep. When the oil is heated but not smoking, drop ¼-cup mounds of batter into the pan, flattening each mound. The thinner you make each cake, the crispier it will be.

5) Cook until the bottom is an even golden brown and flip, cooking the other side in the same manner, about 2-4 minutes per side. Repeat until you have used up all of the batter. Serve warm with a few spoonfuls of tomato sauce.

Note: to keep each batch of cakes warm and crispy while you are frying up the remainder, place the finished cakes on a wire rack in the oven at 200ºF.

{BUNDT CAKE by Tramontina}

BAKE THIS SIMPLE, YET SUBLIME, BUNDT CAKE ON THE STOVETOP FOR A DELIGHTFUL TREAT.
DIFFICULTY

MEDIUM
COOKTIME

30 MIN
CAKE INGREDIENTS
BUNDT CAKE MIX (SUCH AS KING ARTHUR FLOUR CO. LEMON BUTTERMILK CAKE MIX)
3-4 EGGS
GLAZE INGREDIENTS
1.5 CUPS CONFECTIONERS’ SUGAR
3-5 TBSP. WATER OR MILK
WHISK CONTINUOUSLY AND POUR ONTO CAKE.
PUREE OF FRUIT OR FRUIT GARNISH (OPTIONAL)
MINT GARNISH (OPTIONAL)
INSTRUCTIONS
1. Combine cake mix and eggs.

Note: Using 4 eggs will deliver a denser texture, which works better this style of cooking. Bake on stovetop according to box directions.

2. Remove from heat; cool.

3. After the cake has fully cooled, make the glaze by adding confectioners’ sugar to milk or water water.

4. Add additional water or milk until desired consistency.

{SPICED CITRUS-GLAZED SHORT RIBS}

ASIAN FLAVORS, SUCH AS CLOVES, GINGER AND STAR ANISE, GO A LONG WAY TO SPICE UP SHORT RIBS.
DIFFICULTY

EXPERT
PREP TIME

30 MIN
COOK TIME

2:45 MIN
INGREDIENTS
5 LBS. BEEF SHORT RIBS
1/2 CUP ORANGE JUICE
1 ORANGE PEEL
1/4 CUP SOY SAUCE
3 CLOVES

5 SHALLOTS, ROUGHLY CHOPPED
30 GRAMS FRESH GINGER
(ABOUT 1 OZ. OR 1 TBSP.)
3 CINNAMON STICKS
5 STAR ANISE
5 GARLIC CLOVES, CRUSHED




2 ORANGE HALVES
1/4 CUP RICE VINEGAR
1 1/2 CUPS WATER
1/4 CUP BROWN SUGAR




INSTRUCTIONS
1. Preheat oven to 350 degrees Fahrenheit.

2. Place orange juice, peel, soy sauce, vinegar, water, brown sugar, garlic, shallots, ginger, cinnamon sticks, star anise, and cloves in large mixing bowl and whisk to combine.

3. Rub beef with oil all over for a thin, even coating. Sear beef on hot skillet, place in braiser, and pour mixture over ribs, cover and roast for 2 hours.

4. Remove cover and increase temperature to 400 degrees Fahrenheit. Add orange halves and roast, uncovered, for 35 to 45 minutes or until sauce is thickened.

{Classic chocolate layer cake, by Tramontina}

This classic chocolate cake recipe is the cake of all cakes. It’s rich enough to make you close your eyes in total delight but light enough to eat the biggest slice your plate will hold.

SERVES: 8
PREP TIME: 1 HOUR
COOK TIME: 35 MINUTES
DIFFICULTY: MEDIUM

INGREDIENTS

Cake:

1 cup cocoa powder
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup unsalted butter, room temperature
1 ½ cups packed brown sugar
4 Tablespoons granulated sugar
2 eggs
2 egg yolks
1 ½ cups buttermilk
2 teaspoons vanilla extract

Frosting:

4 ounces unsweetened chocolate, melted and slightly cooled
3 cups powdered sugar, sifted
1 cup unsalted butter, room temperature
1/4 teaspoon salt
2 Tablespoons heavy cream
1 teaspoon vanilla extract

INSTRUCTIONS

Cake:

1. Grease two 10-inch round cake pans. Cut rounds of parchment to line just the bottom of each pan. Coat the inside walls with flour by placing a spoonful in each pan and shaking
it around until the sides are evenly covered. Shake out excess flour.
2. Combine cocoa powder, flour, baking soda, baking powder, and salt and sift to remove lumps. Set aside.
3. In an electric mixer, beat butter and sugars until fluffy, scraping down bowl every now and then to make sure every last bit gets combined.
4. Add eggs, yolks, vanilla, and beat until combined.
5. In 3 alternating additions, add buttermilk and then dry mixture until combined. In other words, add ⅓ of your dry mixture and ⅓ of your buttermilk, mix until combined, then continue until all dry ingredients and buttermilk are combined. Scrape down the bowl to
remove any other lumps and mix one more time to fully incorporate.
6. Pour batter evenly into into two cake rounds. Bake 25-35 minutes, until toothpick inserted into the center comes out clean.
7. Cool on rack in pans for 5-10 minutes. Grease your cooling rack(s) and turn cakes on to racks to cool completely. Once cool, remove the parchment paper.

Frosting:

1. Using an electric mixer, beat butter, sugar, and salt until fluffy.
2. Slowly pour in cooled chocolate, heavy cream, and vanilla until combined. Whip a 1-2 minutes until smooth and fluffy.

Assembly:

1. Place 1 cooled layer onto serving surface. Spread about 1 ½ cups of frosting on first layer, until it spills over the sides.
2. Place in fridge for 10 minutes. Remove from fridge, place other layer of cake on frosting and top with existing frosting, spreading around the sides and smoothing all around. You can also make swirls in the cake for a more rustic and classic look.
3. Keep at room temperature for a day or two—if you can make it last that long!

{Mayonaisse, by Tramontina}

Makes: 1 ½ cups

Difficulty: Medium

Prep Time: 15 min


INGREDIENTS

1 egg yolk

1 Tablespoon lemon juice

2 garlic cloves

1 Tablespoon water

1 ¼  cups light oil (avocado, light olive, canola, grape seed)

Salt to taste



INSTRUCTIONS

Bring all ingredients to room temperature.
Place egg, lemon, garlic, and water in food processor or mixing bowl if using immersion blender. Process until garlic is well blended. While machine is running slowly add oil (as slowly as you possibly can) until mixture becomes emulsified.
Add salt to taste.
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{Seared salmon with sautéed summer veggies, by Tramontina}

PLACING A PERFECTLY PINK SALMON FILET INTO A HOT PAN CAN FEEL RISKY. IN THIS RECIPE YOU’LL LEARN HOW TO KEEP YOUR FISH INTACT AND MARVELOUSLY TENDER WITHOUT FEAR. NOT SURE ABOUT EATING SALMON SKIN? WE WEREN’T EITHER. THEN WE LEARNED HOW TO MAKE IT CRISPY LIKE A POTATO CHIP AND NOW WE CAN’T GO BACK.
SERVES:

4
PREP TIME

15 MIN
COOK TIME

30 MIN
DIFFICULTY

MEDIUM
INGREDIENTS
4 5-6 ounce salmon skin-on salmon filets
3 Tablespoons neutral oil (grapeseed, canola)
6 Tablespoons olive oil, divided
4 cloves garlic, minced
1 eggplant, cubed
1 zucchini, cubed
1 ½ cup cherry tomatoes, halved
1 cup pitted green olives (preferably castelvetrano), halved
⅓ cup fresh basil, chopped
⅓ cup fresh parsley, chopped
Zest from one lemon
Juice from one lemon
Salt
Fresh ground pepper


INSTRUCTIONS
Bring salmon to room temperature.
Pat dry with paper towels and season both sides with salt and pepper.
Heat neutral oil in large sauté pan on medium-high heat until shimmery— right before it starts to smoke.
Place salmon fillets in pan, skins down. Press down firmly on each fillet with a spatula. This will ensure the skin cooks evenly.
Cook until the translucent color turns to a soft opaque pink on the sides and around the top edges and the skin releases easily from the pan, about 3-4 minutes.
Turn off the heat and flip each fillet, cooking for about 30 seconds on the residual heat from the pan.
Remove from pan and place on a plate, skin side up. Cover loosely with foil and place next to the stove to keep warm while you cook the rest of the meal.
Let pan cool a few minutes and place back onto burner on low. Add 3 Tablespoons of olive oil.
Add minced garlic and cook until you start to see color, less than 1 minute. Your pan has accumulated a lot of heat at this point, so make sure to keep a close eye on your garlic or it will burn.
Add eggplant, zucchini, and a generous pinch of salt. Toss to coat in oil and turn heat up to medium.
Cook eggplant and zucchini for 5-7 minutes until they begin to soften, stirring occasionally.
Add tomatoes and cook for 1 minute.
Cover sauté pan with lid and cook for 8-10 minutes until vegetables are soft and begin to brown.
While veggies are cooking, combine olives, basil, parsley, zest, juice, 3 Tablespoons olive oil, and ⅛ teaspoon fresh ground pepper in a separate bowl.
When veggies have finished cooking, remove from heat and stir in olive mixture. Taste and season with more salt and fresh ground pepper if necessary.
Place about 1½ cups of vegetable mixture on each plate and top with salmon fillet, skin side up.

{Sweet crêpes, by Tramontina}

Serve your crêpes with dollop of lavender, lemon curd, fresh berries, toasted almonds, or whatever other brilliant ideas that come your way.

Serves: 6 - 8
Preparation time: 20 m
Cook time: 30 m
Difficulty: medium

Ingredients

1 1/2 cups whole milk
3 eggs
3 tablespoons sugar
1 teaspoon salt
5 tablespoons unsalted butter (melted), plus more for cooking
1 teaspoon vanilla extract
1 cup all-purpose flour

In the kitchen

Preheat oven to its lowest setting or “warm,” generally around 200°F.
Combine milk and eggs in blender on high until foamy. Add sugar and salt to blend on low speed.
Add butter and vanilla on low speed and blend. Finally add flour and blend batter until combined. Place in fridge for 10 minutes.
Heat small nonstick pan over medium heat. Melt butter just until it begins to smoke and pour 1/4 cup of batter into the pan, quickly tilting pan to spread a thin layer across the surface. You want just enough batter to cover the pan without going up the sides. Small bubbles will start to form.
Check to see if crepe is lightly browned and then flip to brown other side.
Once cooked (total of 1-3 minutes), keep warm on a covered plate in oven and continue cooking the rest of the crepes, buttering the pan in between each crepe.


Adapted from Epicurious.com – http://www.epicurious.com/recipes/food/views/breakfast-crepes-108134