Saturday, May 9, 2009
Friday, May 8, 2009
Wednesday, May 6, 2009
Crepes à la Julia Child
By Julie Powell
For the filling, I would cook down an ounce of sliced portabello mushrooms, and also steam a bag of spinach, then do a bechamel sauce:
6 tbsp. unsalted butter
3 tbsp. unbleached all purpose flower, plus one more tbsp. for later
2 2/3 cup whole milk
A dash of nutmeg
Salt and pepper to taste
Melt butter in large saucepan over medium heat, add flour, and stir for about 3 minutes. Make sure it doesn't brown. Slowly whisk in milk and simmer while stirring occasionally for about 4 to 5 minutes, thickening the sauce. Stir in salt, pepper and nutmeg.
Proportionally spoon 1 tablespoon each of spinach, mushrooms, goat cheese, and sauce into the center of each crepe.
Toss salad greens with a whisked together mixture of olive oil, juice of one lemon, and a dash each of kosher salt and fresh ground pepper.
I'm also thinking that the meal would have to be served al fresco with some Ahmad Jamal piping through the outdoor speakers. Magnifique!