A Stack of Dishes

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Gail Watson

Luscious Ricotta Crepes with Amaretto Apricot Cherry Sauce

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Crepes are typically thought of as a special occasion treat- and why shouldn’t they? So delicate and gorgeous and so full of potential. Not the puffed up all-American pancake, but the slim, fine featured European cousin. A pancake gets syrup, crepes get sauced. Pancakes are eaten with elbows on the table, crepes with your unused hand in your lap.
I can get into making crepes. There is a zen quality to making them when the pan is just the right temperature, the sound of the sizzle of the batter as it’s swirled around the pan, and the easy flip, all become rhythm- and bit by bit they pile up in a tidy stack.

For Christmas and Easter breakfasts I traditionally make blintzes- which are similar to these, but also not even close.

I filled these crepes with a sweetened fresh ricotta and orange zest. The sauce- well the sauce is worth writing home about. Dried cherries are plumped in Amaretto and fleshed out with apricot jam. The result is a boozy, sweet, almondy apricoty deliciousness that has a bottom note of the cherries and the texture to boot.

Please add this to your holiday morning breakfast roster- or even better any ol’ lazy morning that you feel like indulging and kicking back. Crepe batter is better when prepared the night before and allowed to sit in the fridge til morning. Think how easily you could be a hero at the start of the day. These are perfect for a snowy Sunday or just a cold dreary weekend of any kind. Invite people over, let them admire your European flair- and let them keep their elbows on the table if they insist.
Crepes with Orange Ricotta Filling
 
serves 6
 
1.5c AP flour
2 eggs
1c milk
2T sugar
1t vanilla
dash of salt
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2c fresh ricotta
4T superfine sugar, or powdered sugar to taste
grated zest from one beautiful orange
 
Combine the crepe ingredients into a bowl and whisk smooth. If a little thick add some water. I almost always do that. The batter should be thicker than heavy cream, more like a custard sauce consistency. 
 
I use a non stick 8″ fry pan. When I have to make crepes for a crowd I get two going. It’s awesome. 
 
Heat the pan on medium to slightly high heat. Lightly grease the pan with melted butter brushed on or cooking spray.
 
Using a large spoon or small ladle, pour in about 4T of batter into the center of the pan and then tilt and twist to get the batter swirled around the edges and somewhat evenly.
 
As the batter cooks the edges will begin to brown. I use a toothpick to loosen the edge off the pan and then with my fingers I flip the crepe. OK, you’re going to think that crazy and a bit dangerous, but it’s really not and it results in less fuss and less ripped crepes. Give that flipped side just about 20 seconds. That’s all it needs.
 
The first crepe NEVER turns out well. I consider it the Angel’s Share of the batch and promise you won’t don’t fuss about it. The best way to handle this is to eat it. Standing up. Over the next crepe- that is doing it’s thing in the pan.
 
I used to stack my crepes between paper towels but I stopped doing that long ago. It’s just not necessary. No need to waste paper.
 
The crepes may also be made in advance the day before, covered and put in the fridge. Just warm them a bit before you serve them. Covered with foil in a warm oven will do it.
 
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For the filling simply combine the ingredients into a bowl and stir. 
 
Let the filling sit for a few minutes for the sugar to melt in.
 
That’s it. Nice right?
 
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Use about 2T of filling per crepe. Feel free to improvise.
 
Amaretto Apricot Dried Cherry Sauce
 
makes 1.5 cup
 
.5c Amaretto
.5c water
.5 c dried cherries
.5 c good quality apricot jam
 
Combine Amaretto, water and dried cherries in a small sauce pan. Bring to a gentle boil and turn off heat. Allow the cherries to plump for a few minutes.
 
Stir in the apricot jam and cook on medium low for a few minutes to melt down the jam and thicken up the sauce.
 
This also can be made in advance and rewarmed before use. It’s so good. You’ll love it.
 
 

The BEST Turkey Burger and Polenta Fries with Kick-A Ketchup

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I love a good burger especially when they are juicy. Unfortunately for the Turkey Burger it has always had its shortcomings. I appreciate the healthier version of the American Classic, but just cause there’s hot meat on a bun it does not a “burger” make.
A few years ago when I was marathon training I looked for ways to add lean meats to my diet and still maintain my love of food. This recipe adds onions and Feta cheese which not only gives the bland turkey a flavor boost, but also bumps up the juice factor. It’s amazing how two little additions can make such a tremendous difference.
Another trick is I cover my pan when cooking. Unlike beef burgers you want to get the turkey cooked thoroughly. Covering the pan will allow you to create an oven effect that will allow you to heat the burger evenly without drying out the outer edges of the meat. I have a large frying pan lid, but if you don’t have one, use a baking sheet or the lid from any ol’ large pot you have. You can even flip an other pan on top. Also please, do not cook on low heat. This produces a dull, flat, hockey puck of a burger that is a waste of good protein.
If you, or you have mouths to feed that are not onion or feta cheese crazy, try mincing them as finely as you can get. Honestly, the flavors are not strong here and it’s worth the yumminess factor to give it a try.
The polenta fries are not altogether on the healthy side at all- except for the added fiber the corn adds as opposed to a potato. But a greasy crunch is all part of the burger experience for me, so I indulge when appropriate and try not to overdo it. It’s all about balance and the secret to delicious food and a healthy life. Just take time to enjoy what you have when you have it- it’s more satisfying that way.
I pumped up the ketchup with a small dollop of hot sauce and a splash of vinegar. If you are a spice fiend like I am you will love this- otherwise traditional ketchup is super OK.
Feta Turkey Burger
 
serves 6
 
1.5# ground turkey
.5 red onion minced
3 cloves garlic minced
1c feta cheese crumbled
6 sourdough rolls
lettuce, tomato etc
 
Combine first 5 ingredients into a bowl and gently mix. I “fold” the ingredients in to get an even consistency without overworking the meat.
 
Divide the mixture into 6 even portions and pat into the shape and size of your roll- make slightly larger as burgers will shrink just a tad when cooking and personally I like to bite into meat, not too much roll.
 
Heat medium-large frying pan over medium high heat. Add a touch of either oil, or cooking spray. Place burgers into pan and let sear for 2 mins and then cover. Turn heat down to medium. Flip after 5 mins and cover again until done.
 
Cooking time will depend on how thick your burgers are. I test mine by the poke method. If the center of the burger is springy and soft they are not done. There should be some resistance with a gentle give. If there is no resistance you’ve gone too far.
 
Enjoy right away with your rolls and extras.
 
 
Polenta Fries and Kick-A Ketchup
 
serves a generous 6
 
Instant polenta
generous pinch of salt
oil for frying
store bought ketchup
hot sauce or any kind
splash of white or wine vinegar
 
 
Prepare the polenta according to package directions adding the salt. I make mine in my rice cooker, which not only prevents the polenta from scorching, it also makes for easier clean up.
 
Pour cooked polenta onto greased baking sheet. With spoon or spatula spread the polenta out as evenly as possible.
 
Pop into fridge to cool and stiffen.
 
Once cold and set you can slice the fries into any shape you would like. Heat oil to 375˚ The polenta does not have to cook like when frying potatoes. Fry until crisp and golden on the edges. Drain on paper towels and toss some coarse salt on them immediately.
 
I used about a half cup of ketchup to a T of hot sauce and a scant teaspoon of vinegar. This is all totally subject to your personal taste, so get creative here. Lemon juice is also fantastic here.
 
 
 

Crisp Apple Salad with Candied Walnuts and Bleu Cheese

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This is a tremendously simple salad to make with a complexity of texture and tastes. Crisp juicy Granny Smith apples are thinly sliced and tossed with a lemony vinaigrette and garnished with chunks of strong bleu cheese and candied walnuts.

We get so busy with our lives that there are times when it’s important to make the simplest thing sublime. It takes just a few extra seconds to pull out the mandolin, make a salad dressing from scratch, and arranging a plate to look like a waiter has placed this dish before you as opposed to tossing things together next to the sink.

Preparing the nuts is the most time consuming part of this dish, but worth the effort. If it’s all too much you can just toss on toasted nuts. Though really, they are super easy to make as long as you keep and eye on the sugar so as not to scorch it. The batch yields a good 3 cups of candied walnuts- which are also a fantastic addition to any frozen treat bowl you got going on, as well as a terrific accompaniment to a cheese platter. Just store in an airtight container and dole out as needed for up to 6 months.

The vinaigrette recipe is absolutely my favorite. It uses lemon juice as the acid with the added touch of grated rind. Whenever I serve this dressing inevitably someone asks me for the recipe. You will love it and find it one of those “go to” recipes from here on out.

The crisp tart apples, with the earthy cheese, the sharp snap of the onion with the spicy vinaigrette and arugula is topped off with the sweet crunchy nuts. Heavenly…

Candied Walnuts
 
.25 c of white sugar
2T water
.5 c walnuts, either whole or pieces
 
Prepare a baking tray by greasing with butter. A silpat mat also works well.
 
In heavy small saucepan combine the water and sugar and put on medium high heat.
 
Cook the sugar slurry until it boils and turns golden brown. This can take 10 mins or so. Once the color starts to turn it will come up quickly. If you have hot spots in your pan as evidenced by one area turning darker before another, swirl pan to even out the heat.
 
The sugar will continue to deepen after it has been removed from the heat, so pull the pan off the flame when it is one step BEFORE the color you want.
 
Off the flame toss in the nuts. With a wooden spoon stir the nuts to evenly coat. Then pour mixture onto prepared sheet pan and spread out.
 
DO NOT be tempted to touch the nuts until they are COMPLETELY cooled. I know you’re going to want to, they’re beautiful, smell great and look innocent- but they can seriously burn you, so please-please, give it a good 10 mins to cool if not longer. 
 
Once cool you can break up the nuts into pieces. Store unused portion in an airtight container in a dark, dry, cool place. Not in the fridge.
 
 
Lemon Vinaigrette “Watson”
 
1-2 lemons
grated zest from one lemon
spoonful of Dijon mustard
1clove crushed and finely minced garlic
good quality olive oil
salt
 
The reason for the vague ingredient amounts is I base my proportions on the amount of juice that comes out of the lemon(s). 
 
Into a small bowl first grate the zest of one lemon. Then juice the lemon into the bowl. You will want at least 3T of juice, so if the first lemon is short, go ahead and juice the second lemon in it’s entirety. It’s ok to have more than you need.
 
Then add into the bowl one teaspoon of dijon for every 3T of lemon juice. It’s ok to eyeball this. Use more dijon if you like your dressing on the spicy side.
 
Next add garlic and stir all together just a bit to break up and combine the mustard. Err on the side of lesser garlic as this dressing will get stronger as it sits.
 
Either using a fork or a small whisk, slowly dribble in the olive oil while continuously stirring the lemon mixture. The ratio is 1:3 juice to oil approx. You will notice as you are mixing that the dressing will begin to emulsify.
 
I taste test my dressing as I go along. If I need more oil I add it. It’s done when you can sense a balance on your tongue. Add the salt.
 
It has also happened that I will go back and taste the dressing one more time before I use it and balance it again.
 
Store unused dressing in a tight lidded container in the fridge for a week.
 
 
Apple Salad
 
serves 2
 
2 medium granny smith apples
~.25c red onion
1c baby arugula leaves
1oz high quality bleu cheese
small handful of candied walnuts
lemon vinaigrette to taste
S & P to taste
 
Using a mandoline or slicing tool if you have one, slice apples very thinly. Alternatively use a very sharp knife. First take a small slice out of the apple and lay that side down on the cutting board for stability. They very carefully slice the apples as thinly as possible.
 
Toss the apples with a small amount of dressing.
 
Slice the onions the same as the apples.
 
On a serving plate arrange the apples in an attractive stack. Atop the apples add some of the sliced onion and then some arugula. More arugula can be place on the plate alongside.
 
Sprinkle the stack with the nuts and cheese. Then drizzle more dressing over the top to taste.
 
Add a crusty bread and a glass of Verdiccio and you’ve got a lovely first course.