Subj : Re: Shrimp Paste Rice
To : Dave Drum
From : Ben Collver
Date : Tue Feb 04 2025 11:57:04
Re: Re: Shrimp Paste Rice
By: Dave Drum to Ben Collver on Mon Feb 03 2025 05:05:00
DD> I'm pretty proud of this one. I was in my sister-in-laes kitchen whilst
DD> she and my brother took one of their fur kids to the vet. So, I thought
DD> "I'll just make supper and feef 'em when they6 get home."
DD> Then I had to write down the recipe or Vicky was not going to let me go
DD> home.
DD> Title: Shrimp & Broccoli (sort of) Alfredo
Nice going! I already had this recipe in my collection, so i guess you
must have posted it before.
Here's a recipe for Broccoli Walnut Crepes. I've never cooked crepes yet.
A friend of mine is very skilled at it.
MMMMM---------------------------BATTER--------------------------------
3 Eggs
1 ts Honey
1/8 ts Salt
1 c Unbleached white flour
1/2 c Whole wheat pastry flour
1 3/4 c Milk
2 tb Butter; melted
3 tb Butter; up to 4 tb
MMMMM--------------------------FILLING-------------------------------
2 tb Sunflower oil
1 c Onion (2 sm); chopped
2 ts Basil
2 ts Dried thyme
7 c Broccoli; chopped
1 ts Salt
1/8 ts Black pepper
3/4 c Walnuts; roasted, chopped
1/4 c Fresh parsley;
- finely chopped
10 Crepes
1 1/2 c Cheddar cheese; grated
1 1/2 c Monterey Jack cheese; grated
1 c Sour cream
Roasted walnuts; for garnish
Crepes:
In a medium-sized bowl, whip eggs until light, then add honey, salt,
and flours. Stir in well. Slowly add milk, 1/4 cup at a time. When
well mixed, add melted butter. Allow batter to sit at room
temperature 2 hours if possible. If it sits overnight, refrigerate it
and add a bit more milk to thin the batter. The next day allow to sit
at room temperature for an hour before using.
To cook, preheat a 10" skillet over medium heat. Add 1/2 tb butter and
swirl it around in the pan. Add a bit less than 1/4 cup of batter to
pan, then quickly swirl pan around so that batter covers the bottom
of pan thinly. If too much batter is poured in, try to pour excess
batter back into larger bowl. Cook 1 to 2 minutes, until lightly
golden in color, then flip crepe over with a spatula, cook 1 minute
more, and remove from heat. Add a bit more butter to pan and repeat
process until all batter is used up. Stack cooked crepes on top of
one another and allow to cool. BE sure to use a small amount of
batter or crepes will be too thick.
Filling:
Set a 10" frying panover medium heat. Add oil, then onions, basil, and
thyme. As onions just become translucent and/or begin to brown, adfd
broccoli to mixture. Continue to cook until just tender, mixing
ingredients together. Add 1/2 cup roasted walnuts and parsley. Stir
well. Preheat oven to 375°F.
Lay crepes out on counter. Spread 1/3 cup broccoli mixture down the
center of each crepe. Combine cheeses and top each crepe with about 3
tb cheese. Roll up crepes and set seam side down onto lightly oiled
shallow baking pan. Bake 10 minutes, until cheese is thoroughy
melted. Serve each crepe with a dollop of sour cream topped with a
few roasted walnuts.
Recipe by Horn of the Moon Cookbook by Ginny Callan
