Three Cheese Manicotti Crepes

I know, "manicotti crepe?" So why shouldn't I just use traditional pasta for this? Trust me, these pasta-like crepes are much faster and easier to fill than their cooked pasta alternative, as you simply plop the filling onto the crepe and roll it up! Also you can make the crepes several days ahead of time and just fill when you're ready to bake them. The addition of half a cup of whole wheat flour gives them a slightly nutty taste and more body, but you can substitute all purpose flour if you prefer a lighter crepe. If you're accustomed to the taste of whole wheat flour, you can make these successfully using a combination of  3/4 cup whole wheat, plus 3/4 cup of the all purpose flour, as there are three eggs in the mixture to give rise to the crepes and prevent them from becoming too dense as you cook them.

These crepes should be made a bit thicker than a traditional French crepe.
Three Cheese Manicotti Crepes

Serves 6 - I want to thank Sue Ann Bunt for inspiring me to create this recipe :)

 For "pasta crepes":

* 1cup all-purpose flour

* 1/2 cup whole wheat flour

* 1 cup half & half (milk works fine here too)

* 3 eggs

* a pinch of  salt

* olive oil

For filling:

* 1-1/2 pounds ricotta cheese

* 1/4 cup grated Romano or Parmigiano- Reggiano cheese

* 1 egg

* 2-3 tablespoons fresh Italian parsley, chopped

* salt & pepper to taste

* 1 quart of  your favorite pasta sauce ( I love these w/ tomato-basil, cream sauce)

* Asiago cheese curls* (grated Fontinella,  or Romano can be substituted)

In a medium bowl, whisk the cream (or milk), eggs and salt until thoroughly combined.

Heat a 6 to 8-in. skillet or crepe pan, lightly drizzled with olive oil -to medium.

Pour about 2 tablespoons batter into center of pan; immediately swirl or spread batter into a small circle to partially coat the bottom of pan (about 5 inch diameter).

Cook over medium heat until just firm, and ever so slightly golden, being careful NOT to brown (do not flip).

Slide crepes out onto wire rack or waxed paper.

Repeat with remaining batter. If  your short on counter space; stack cooled crepes with waxed paper between each one.

Set aside.

Preheat oven to 350 degrees.

Prepare a 13 x 9 inch baking dish by drizzling lightly with olive oil, smearing it to coat the bottom.

Evenly distribute half of the desired pasta sauce into baking dish. Set the dish near your work surface.

In a large bowl, stir together Ricotta and Romano cheese, egg, parsley, salt and pepper until evenly combined.

Spoon about 3 generous tablespoons of the filling across each crepe, and gently roll up, placing crepes seam side down, into prepared baking dish.

Spoon remaining sauce over top.

Cover with foil making a couple of slits in top to vent.

Bake for 20 minutes. Uncover and bake about 20 minutes more or until heated through.

Garnish with snips of  fresh basil. Scatter cheese curls or grated cheese over top and serve.

* Tip:

- The crepes can be made ahead and refrigerated, stored in a Ziploc bag with a layer of waxed paper between each one for a few days. When ready; simply fill them, roll up and bake.

-  For cheese curls, slowly drag a vegetable peeler against the long edge of cheese. 

Tomato-Basil Cream Sauce

This is a wonderful flavorful sauce which can be served with any pasta. I can't think of a better way to use up those tomatoes and fresh basil which will soon be abundant in your garden!
Thanks to Chef Emeril Lagasse for the inspiration on this one.

Tomato-Basil Cream Sauce
Makes about a quart of sauce

* 2 tablespoons olive oil
* 1  large yellow (Spanish) onion, finely chopped
* 3-4 cloves garlic. minced or pressed
* 4 cups peeled, chopped, and seeded tomatoes
* 1 generous sprig thyme
* Kosher Salt
* Pinch of crushed red pepper flakes
* 3/4 chicken or vegetable broth
* 2 generous tablespoons tomato paste
* 1 +1/4 cup heavy cream
* 3 tablespoons unsalted butter
* a handful of  fresh basil, chopped (about half cup chopped)

Heat the oil in a medium saucepan over medium-high heat.
Add the onions and cook, stirring, until they are soft and transparent.
Add the garlic and cook briefly, stirring and being careful not to burn it (about 30 seconds).
Add the tomatoes and thyme.
Season with salt and crushed red pepper, and cook until the tomatoes give up their liquid, about 5 minutes, stirring occasionally.
Add the chicken broth and tomato paste, bring to a boil, and cook, stirring occasionally until reduced by 1/3 in volume.
Add the cream and continue to cook until reduced by about 1/3 in volume, or until thick enough to coat the back of a spoon.
Remove the thyme, then add the butter and basil stirring until combined.
With an immersion blender, or standard blender puree the sauce, being careful not to splash, as the sauce will be hot.
Taste and adjust the seasoning and consistency if necessary.
Return to the saucepan and keep warm while you prepare your pasta.

Suze's BBQ'ed Chicken (California) Pizza

On these hot summer days when you want something quick but don't want to sacrifice flavor and good nutrition, why not grill a pizza?

It's very fast if you use refrigerated pizza crust or a Boboli ready made crust which you can find in most supermarkets. Top it with any  combination of your favorite ingredients.
For a change from the traditional, my take on a California pizza is a family favorite. It makes a great appetizer when cut into smaller slices.

My California Pizza

Makes 2 small pizzas (about 4 slices each)
 
* Olive oil

* 1 medium red onion, thinly sliced
* 1/2 green pepper, very thinly sliced

* 2-3 cloves garlic, pressed or chopped fine

*  salt

*  pepper

* 1 cup of your favorite barbecue sauce, divided

* 1 tube (13.8 ounces) refrigerated pizza crust (or Boboli pizza crust)

*  2 boneless skinless chicken breast halves (6 ounces each)

* at least 2 cups (8 ounces) shredded Gouda cheese (or Monterrey Jack w/Cheddar)

* 2 medium tomatoes, sliced extremely thin

* fresh cilantro, chopped

Pre-heat grill
Lightly drizzle hot skillet with oil, place onion, green pepper and garlic in pan.
Add a little salt and pepper and cook until it just softens a little, about five minutes (you want the veg to be tender-crisp). Set aside.
Sprinkle chicken with salt and pepper and grill, covered, over medium heat for about 5-7 minutes on each side until just done, basting frequently with barbecue sauce. Set aside and keep warm.
Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle (unless you're confident enough to stretch or toss the crust into shape, which actually makes a much crisper pizzeria style crust). Lightly brush both sides of dough with oil.
Grill, covered over medium heat for 1-2 minutes or until the bottom is lightly browned, then remove from grill.
Cut the chicken into 1/2-in. cubes.
With crust grilled side  facing up, spread with half of the barbecue sauce and layer with chicken, onion and peppers, cheese, tomato and cilantro.
Return pizza to grill. Cover and cook 4-5 minutes or until the bottom of crust is lightly browned and cheese is melted.

* Tip:
Alternately: For a shortcut, I often cut the chicken into small cubes and cook on the stove top with onions, peppers, garlic, salt and pepper until chicken is just done and veg are tender-crisp.
Then grill the crust as recipe indicates. Be sure to spread the BBQ sauce on the grilled side of crust, sprinkle with topping mixture, layer on the cheese, tomato and cilantro.
Grill until crust is lightly browned and cheese is melted.
To make this even faster you can use the pre-cooked rotisserie chicken from the deli of your local grocer. This way you can have a pizza ready in a matter of minutes!

Garlic Shrimp w-Sundried Tomatoes

Hi again, It's been a couple of months since my last post, but things have been quite hectic with work and the holidays. I pray everyone had a Blessed Christmas and a very Happy New Year!

This is a quick and delicious recipe that can be thrown together in no time.
I'll often add some blanched broccoli, sweet onion or roasted red peppers to this when I wish to incorporate another veg.
Adding more veg. increases the number of servings so remember to cook more pasta to compensate. ( I always make a little extra pasta anyway).


Garlic Shrimp w-Sundried Tomatoes
Serves 4-5

* 9 oz. fresh linguine or vermicelli pasta
* 4 Tablespoons unsalted butter, cubed
* 1/4 cup extra virgin olive oil
* 1/2 pound sliced fresh mushrooms
* 3 large cloves garlic, minced or pressed
* 1/2 teaspoon crushed red pepper flakes (optional)
* 1 pound uncooked medium shrimp, peeled and deveined
* 6 oz. sun-dried tomatoes, thinly chopped
* 1 package ( 2.25 oz) slivered almonds, toasted
* 1/2 cup minced, fresh flat-leaf parsley
* 1/4 cup dry white wine or chicken broth (if using broth, add 2 teaspoons lemon juice)
* pinch of salt (to taste)
* fresh ground black pepper (12 turns)
* 1/2 cup grated Asiago (or Parmesano reggiano) cheese


Cook pasta (al dente').
Meanwhile, in a large skillet, melt butter with olive oil, add mushrooms & saute' for 2 minutes.
Add garlic & red pepper flakes (if using); cook 1 minute longer.
Add shrimp; cook and stir for 4-7 minutes or until shrimp turn pink.
Stir in the tomatoes, almonds, parsley, wine (or broth & lemon juice), salt and pepper; cook for 3-5 minutes or until heated through.
Quickly stir in fontinella cheese a little at a time until evenly distributed.
Drain pasta and place in a serving bowl; top with shrimp mixture.
Serve with Asiago cheese as garnish, or sprinkle on top before serving.

Last of the Basil Harvest

Pesto Pasta Salad ala Caprese
Serves 4-6 as a side dish (can easily be doubled)

This is a great way to use up the last handful of basil you've harvested from your garden, before the first frost.

1 cup dried orzo (rice-shaped pasta)
1 cup cherry tomatoes, quartered
6 oz. Mozzarella cheese, cut into 1/4" cubes, or grated
1/4 cup pine nuts, lightly toasted
For the dressing:
1 cup lightly packed fresh basil leaves
2 garlic cloves, peeled & roughly chopped
1/4 cup pine nuts
4 tbsp. virgin olive oil
Pinch of kosher salt
Fresh ground black pepper
1/4 cup freshly grated Parmesan cheese
2 tbsp. good balsamic vinegar


Cook pasta in boiling salted water until el dente (tender but still firm).
Drain, rinse with very cold water and drain again thoroughly.
Place pasta in a bowl and add tomatoes & mozzarella cheese.
For Pesto Dressing:
Combine basil leaves, garlic, pine nuts and oil in a blender and process until smooth.
Transfer pesto to a mixing bowl and add salt & pepper.
Beat in parmesan cheese and balsamic vinegar.
Stir dressing into pasta mixture, and adjust seadsoning (salt/pepper) if needed.
Cover and refrigerate for at least a half an hour to mature the flavor.
Transfer to a serving dish & sprinkle with toasted pine nuts. Garnish with basil sprigs if desired.

*Tips:
As with any salad, you can change up or add ingredients to suit your family's tastes. I'll often add a few black olives and a pinch of red pepper flakes to this for another flavor dimension.
For a main dish: Serve with (or add!) grilled chicken or shrimp and serve with warm, crusty artisan bread & tampenade. Simple, Fast & Delicious!

Late Summer Savory

Tomato & Camembert Tart
This tart is a favorite of mine, and perfect in late summer when tomatoes and fresh herbs are so plentiful.
This savory tart also makes a beautiful presentation.

For the tart dough:
3/4 cup all-purpose flour
3/4 cup whole wheat flour (you can use all white flour if preferred)
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 teaspoons dried oregano
1 tablespoon sugar
2 tablespoons extra-virgin olive oil (add more as needed)
1 tablespoon water
For the filling:
1 tablespoon Dijon mustard
1/2 cup grated Gruyère or Swiss cheese
4 - 6 plum tomatoes, seeded and cut into 1/2-inch slices ( I wedge some for the top layer)
6 ounces Camembert cheese, sliced into 1/8-inch strips
1/4 cup extra-virgin olive oil
1/4 cup butter, melted
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 teaspoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 large clove garlic, minced very fine or pressed


Using a pastry blender or food processor, combine the flour, butter, salt, pepper, sugar and oregano until mixture resembles coarse meal.
Using a fork, mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add a little more oil.
Shape into a ball, then flatten into a disk, wrap in plastic wrap.
Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees F.
Roll out the chilled dough into a 14-inch circle and place it in a tart pan, carefully pressing the dough into shape.
Run a rolling pin across the top edge of the pan to cut off any overlapping dough.
Spread the mustard over the bottom of the tart shell.
Sprinkle the Gruyère evenly over the mustard and alternately layer the tomato and Camembert over the Gruyère ending with a decorative spiral of tomato wedges.
In a small microwaveable bowl, mix the 1/4 cup of extra-virgin olive oil with 1/4 cup butter. Microwave until butter is almost melted. Carefully remove from microwave and stir until completely melted, mix in the remaining herbs, and the garlic.
Brush two-thirds of the oil mixture over the tart.
Bake for 35 minutes or until golden and melted through.
Remove the tart and brush it with the remaining oil.
Serve warm with crusty garlic bread.
Mmm, So good!