I developed this recipe 2 days ago and it is such a delicious success that yesterday and until lunch today, we ate this for dessert.
I am not a big fan of crepes tasting nothing more like eggs and flour, so I developed a crepe recipe that incorporates coconut cream partially replacing the milk. And what I ended up with is a more flavorful and a bit more tropical version of the sophisticated Parisian thin pancake. -j.m
For the Coconut Crepes
1 cup coconut cream
1/2 cup milk
1 teaspoon vanilla
1/4 cup melted unsalted butter
4 tablespoons granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Apricot and Lime Cream
1 cup heavy cream, semi-chilled
1/2 cup softened unsalted butter
6 tablespoons apricot preserve
1 cup powdered sugar
zest of 1 lime
1. In a medium size mixing bowl, whisk together the coconut cream, milk, vanilla, melted butter, sugar and eggs.
2. In a separate bowl, mix together the flour, baking powder and salt. Then sift directly over the bowl with the coconut cream-egg mixture. Whisk until most (if not all) of the flour mixture is dissolved in the liquid ingredients.
3. To make your crepe batter very smooth and absolutely free of flour lumps, strain the batter 3 times.
4. Let the crepe batter rest inside the chiller/fridge for 1 hour covered with cling.
Apricot and Lime Cream
1. In a medium size mixing bowl, beat the heavy cream, softened butter, powdered sugar and apricot preserve with a wire whisk or hand mixer.
2. Fold in the lime zest.
Cooking the Crepes
1. Prepare your crepe station! :)
Small Teflon skillet
Small off-set spatula/palette knife
Pastry brush (preferably Silicon… it is heat resistant)
Additional softened butter to grease the skillet
Plate and paper towels (to occasionally wipe/clean the skillet)
2. Heat your skillet to medium-high heat. Once skillet is heated take away from heat and brush with a very minimum amount of butter.
3. With the skillet still away from the heat, pour 3/4 full ladle of crepe batter onto the skillet and immediately swirl the batter clockwise, making sure that the batter thinly and evenly coats the skillet. Return the skillet to the heat and cook each side for 30-40 seconds.
4. Use the off-set spatula to loosen the sides of the crepe. Once one side is cooked… You go Flip it! :) and cook the other side.
*Crepes should be just a bit thicker than a sheet of paper or as thin as the sides of your palette knife.
5. Assemble the crepes.
Makes 16 filled crepes, 8 servings (2 pieces/person)
Filipino Cuisine At It’s Finest-I’ve never reblogged from another Tumblr before, but when I saw this photo, I just had to. I really love when Filipino Food is presented in a way that truly displays our Food, Culinary Skills, and Culture in a new, beautiful light. While others might argue presentation is not important, I feel that it is essential in making any type of food look and taste more appetizing, more inviting and of course, more MANYAMAN!
*Please Follow goddessofscrumptiousness.tumblr.com She’s gotta be my favorite blog on tumblr. Amazing presentations, delicious looking food, and great recipes/feedback!
Thank you very much, Michael! I appreciate what you wrote about my post. When I revived and compiled my Filipino dishes here and decided to post those today, I had only one goal in mind… that is to have people from around the world have a vision of what Filipino cuisine looks like. It is a humble cuisine yet it is one of the most heartiest cuisine in the world.
I graciously and humbly accept your kind compliments!… and the promotion! :) Thanks a ton!
manyamanblog said: Jeannie, you’re very welcome! I’m glad you feel the same way about promoting our culture through our delicious food :) You’re right, it is a very humble cuisine, but what many do not know is it is a cuisine bursting with flavor, color and history.
Nikabbylove (nikathemadbaker) Wow. Is all i could say about this post. I’ve never really seen filipino food presented like this. Growing up with my mom, aunt’s and grandmother’s cooking it was awesome don’t get me wrong but it was never to please the eye, it was always to please the stomach. But i absolutely love how you’ve represented filipino cooking and food. It’s like bringing it into the gourmet light. It’s like you’re showing people who aren’t familiar with filipino food that it can not only be a gift to the palate but also to the eyes. I’m lovin your photo set. Keep up the awesome foodography, cooking and blogging. __________________________________________________________ Hi, Nika! :)My face hurts now because of smiling! :) It’s now 4 in the morning where I am, yet I am still hyper from everybody’s sweet support and comments! Thank you very much! :) - Jeannie
“I always believe that the most passionate people in this life are chefs and cooks (and home cooks) and bakers… To quote a French Chef I know, “I think it’s a job for passionate people. Hard to do it without passion for a long time.” and he is absolutely right. Food nourishes and affects every aspect of human life and those who know how to create food any which way are the quintessential epitome of passion.”—J.Maristela
Gnocchi literally means “lumps" in Italian. There are many types of gnocchi. In Tuscany, gnocchi are made out of ricotta cheese and seasoning, the gnocchi alla Romana in Rome are made with semolina, egg and cheese, while the gnocchi a la Parisienne are prepared from choux pastry with milk and cheese. Although gnocchi is more like a dumpling, it is actually classified as pasta.
What I made here are the most widely made and known type of gnocchi, the humble potato gnocchi which I believe, anyone can make.
I chose to use instant mashed potato flakes because the secret to making good potato gnocchi is to make the potato as dry as possible (it means that you will use less flour, and because of this you will end up with a more light and tender gnocchi). If you use boiled potatoes to mash, the potatoes end up too wet, and while it is a good idea to just bake your potatoes with their skins on, the process is a bit more time consuming… and Patience is not one of my outstanding virtues.
Making gnocchi at home is one of those kitchen projects that make me relax and calm. It is really just like playing with playdough. I relish the fact that after I am done entertaining myself, I can then look forward to entertaining my tummy afterwards.
Although you can cook gnocchi in any kind of sauce you like (mine is Gorgonzola Cream) I most of the time make it simple by just tossing these babies in mildly sizzling butter to make these a bit crispy and just serving these with a generous sprinkling of parmesan cheese and parsley. Simple and straight forward crisped up potato gnocchi… Buon Appetito! :)
3 1/2 cups instant mashed potato flakes
1 2/3 cups freshly boiled water
1 large egg
1/4 teaspoon ground nutmeg
1/2 teaspoon fresh cracked black pepper
1 teaspoon salt
1/2 - 2/3 cup plain flour
8 cups water (to poach the gnocchi)
1 teaspoon salt
1. Place the potato flakes in a bowl and pour the freshly boiled water over. Stir with a spatula until the potato flakes fully absorbs the water and form a mound of mashed potatoes.
2. Liberally dust your work surface (wooden/bamboo board/counter top) with flour. Make a well in the center of the mound of mashed potatoes and add the egg, nutmeg, black pepper and salt.
3. Using a fork, mix all the 5 ingredients together. Add 1/4 cup (of the 2/3 cup) of flour into the potato dough to bind the mixture. If the gnocchi dough feels wet then you can add the other 1/4 cup or more of the remaining flour, or if you feel it too dry just add a little bit of water. Knead the dough with your hands until you have a nice dry doughy consistency.
*To make sure that your dough is the right consistency and won’t fall apart once you cook it, try testing 1 piece of the dough by dropping it in the simmering water. If it falls apart, then you need to add a bit more flour to the dough.
4. Cut and divide the dough into four then cut each quarter in halves ending up with 8 tennis ball-size pieces.
5. Form each piece into long narrow tubes, 1/2 inch thick. And cut into 1 inch pieces.
6. Place all the cut gnocchi on a well floured baking sheet.
7. Bring a medium size sauce pan with 8 cups of water to a boil. Once the water boils, add the salt. Then turn the heat down to bring the water to a gentle simmer (very minimal bubbles- ideal for poaching).
8. Cook the gnocchi in several batches. Once the gnocchi floats and comes to the surface of the water (takes about less than 2 minutes), immediately fish it out of the water with a slotted/perforated spoon and place it in another baking sheet to prevent it from sticking together.
To make Butter-Crisped Potato Gnocchi with Parmesan Cheese and Parsley:
Melt 1/2 cup of unsalted butter in a skillet and add the cooked gnocchi. Pan-fry the gnocchi for about 8 minutes in the hot butter until slightly browned and crisp. Transfer into a serving dish and sprinkle with a generous amount of grated parmesan cheese and chopped parsley.
Other Sauces for Gnocchi:
Gnocchi with Gorgonzola Cream
1 recipe Potato Gnocchi (cooked)
4 tablespoons unsalted butter
4 tablespoons Gorgonzola cheese
(if you can’t find gorgonzola cheese, you can substitute Danish blue cheese, that is only if you can’t really find a great gorgonzola in your area)
1 cup double cream
1/2 cup milk
cracked black pepper and salt to taste
picked fresh marjoram leaves, or torn fresh tarragon leaves, but I also mostly just use chopped parsley.
grated parmesan cheese
- Melt the butter in a shallow pan, add the gorgonzola cheese (making sure to break the lumps), double cream, and milk. Simmer gently until the gorgonzola has melted. Season with salt and pepper to taste. Toss the cooked gnocchi into the cheese sauce. Serve and sprinkle with parmesan cheese and any one of the herbs specified.
Gnocchi with Lemony-Chicken Sauce
1 recipe potato gnocchi (pan-fried in butter until crisped- refer to the Butter-Crisped Potato Gnocchi procedure)
1 cup chicken broth
1/2 cup unsalted butter, chilled and cut into small cubes
finely grated zest of 2 lemons
juice of 1 lemon
1/4 cup chopped Italian parsley
salt and pepper according to taste
- In a medium sauce pan, heat chicken broth and lemon juice and bring to a simmer, then remove from the heat. Whisk in the chilled butter, dropping a cube at a time until the sauce becomes a bit thick. Reheat and whisk if necessary.
Toss the crisped gnocchi into the lemony-chicken sauce and transfer into a serving dish. Sprinkle with flat leaf Italian parsley.
1/2 cup all-purpose flour (for dusting the work surface and rolling out the pastry)
1 egg, beaten (to use as an eggwash to brush the Empanadas with before baking)
1 whole (uncooked) chicken breast, cut into small chunks
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt (not table salt)
1/2 teaspoon white pepper
2 cups par-boiled mixed vegetables (small diced carrots, sweet corn kernels, string beans, and broccoli florets separated into small pieces)
4 cloves garlic, finely minced
1/4 cup unsalted butter
2 tablespoons flour
1 cup evaporated milk
small pinch of nutmeg
1 teaspoon Dijon mustard
salt and white pepper according to taste
1 1/4 cup grated gruyere cheese
For the Chicken Filling:
1. Marinate chicken pieces in Worcestershire sauce and season with salt and white pepper. Let it marinate for 15 minutes inside the fridge.
2. Melt butter in a large saute pan over medium heat. Gently saute the garlic.
3. Once the garlic is soft, add the chicken into the pan and saute for about 5 minutes or until the chicken is cooked.
4. Add the 2 tablespoons of flour and cook for about a minute just to get rid of the raw flour taste. Add the evaporated milk, Dijon mustard and a small pinch of nutmeg and stir the bechamel sauce.
5. Mix in the par-boiled vegetables and cook in the sauce until tender and finally add the grated gruyere cheese. Season with salt and white pepper according to taste. Turn off heat and set the pan aside.
For the Empanada Pastry: Pre-heat oven to 375’F.
1. Sift together the 4 cups of flour, sugar and salt.
2. Cut the cold butter into the flour mixture.
3. When the butter is well incorporated into the flour (mixture resembles fine bread crumbs), add the beer and pre-beaten egg.
4. Gather and form the pastry mixture into a ball of dough. This dough does not require resting.
5. Turn out the dough onto a well floured work surface and divide the dough in halves. Form each halve into a fat cylinder and cut and divide into 4 pieces (8 Empanadas for this recipe).
6. Roll out and flatten each piece of dough into 1/4 inch thick disk.
7. Put about a heaping serving spoon of chicken mixture on the half side of the rolled out pastry. Fold the other half over and run your fingers around the folded dough, and over the mound of filling to seal the dough together and get rid of air pockets inside the pastry.
8. Using a rolling pastry cutter, trim the edges off the Empanada. Then using a fork, crimp the edges to totally seal the pastry pocket.
9. Place the empanadas onto a parchment lined baking sheet and brush with an eggwash. Using a fork, prick the surface of each piece once to create an air vent.
10. Bake empanadas in a 375’F oven for 40-45 minutes or until these pastries are golden brown.
I came up with this cupcake recipe out of my pure wicked craving for three sweet things- sweetened flaked coconut, YEMA (a rich, chewy and decadent milk candy made of sweetened condensed milk, egg yolks and flavored with either lime zest or mixed in with nuts such as peanuts, pili nuts or cashews. This confection was introduced in the Philippines by the Spanish during the colonial era and was later modified by the Filipinos incorporating sweetened condensed milk to the original recipe which was basically just egg yolks and sugar-yema) and moist golden cake.
4 cups sweetened flaked coconut
2 cups crushed butter cookies/ shortbread cookies
1 can sweetened condensed milk
1 teaspoon vanilla
zest of 1 lemon
Procedure: Coconut Macaroon
1. In a food processor, blitz butter cookies until finely crushed.
2. In a medium-size mixing bowl, combine crushed cookies, sweetened flaked coconut, and lemon zest. Mix well.
3. Stir vanilla into the condensed milk and pour over the dry ingredients.
4. Mix well and set aside.
Buttermilk Cake Batter
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) softened unsalted butter
1 1/2 cups granulated sugar
2 teaspoons vanilla
1 cup buttermilk or sour milk*
4 egg whites
* (If you can’t find buttermilk, you can add the juice of half a small lemon into evaporated milk to equal 1 cup. Let stand for 5 minutes and stir.)
Procedure: Buttermilk Cake Batter
1. Let egg whites stand at room temperature. Preheat oven to 350’F.
2. Sift together flour, baking powder, baking soda and salt.
3. In a large mixing bowl, beat on low speed the butter and sugar, then add the vanilla and buttermilk.
4. Slowly incorporate the flour mixture into the buttermilk mixture by still beating on low for 1 minute or until well combined, scrape bowl and beat 30 seconds more.
5. Add egg whites; beat on medium speed for 30 seconds.
6. Line medium-size muffin tins with cupcake liners.
7. Using a small ice cream scooper (approx. equivalent to 1 1/2 tablespoons), place a scoop of coconut macaroon mixture onto each cupcake liner until all mixture is scooped out.
8. Using a medium-size ice cream scooper (approx. equivalent to 2 1/2 tablespoons), top each mound of macaroon with the cake batter.
9. Bake cupcakes for 20-25 minutes or until toothpick inserted on center comes out clean and tops spring back when lightly touched.