Recipes of the month: Here are more easy and delicious dishes to add to your collection for Easter Brunch or any family gathering. Also try the Zesty Turkey Breakfast Patties (featured in our April 2006 newsletter) with the Crème Brulee French Toast (featured in our March 2006 newsletter) or add the Hash Brown Casserole (April 2006) to the menu for a terrific addition to Roast Ham. You can find past issues of our newsletter at newsletter.pacificculinarystudio.com
Crepes with Smoked Salmon, Herbed Cream Cheese and Cucumbers
For Crepes:
1/3 cup whole milk
3 Tbsp. flour
1 large egg
2 tsp. Vegetable oil plus additional for cooking crepes
For Filling:
1 oz cream cheese softened
1 Tbsp. chopped fresh chives and chopped fresh dill
1tsp. fresh lemon juice
¼ tsp. finely grated lemon zest
salt and pepper
1oz thinly sliced smoked salmon
½ cucumber cut into 1/8-inch matchsticks
Make Crepes:
Blend milk, flour, egg and 2 tsp. oil in a blender until smooth. Chill batter, in the refrigerator covered, 30 minutes. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter approximatley ¼ cup, immediately tilting and rotating skillet to coat bottom. Return skillet to heat and cook until crepe is just set and pale golden around edges—10-15 seconds. Loosen edge of crepe with a heatproof spatula, then flip crepe over carefully with your fingertips. Cook until underside is set, about 20 seconds more. Transfer crepe to plate.
Prepare filling and assemble crepes:
Stir together cream cheese, lemon juice, zest, herbs, salt and pepper in a bowl until smooth. Put one crepe, browned side up on a work surface, and spread with cream cheese mixture. Arrange salmon in an even layer over bottom half of the crepe, then scatter the cucumbers over the salmon. Beginning at the bottom, tightly roll up crepe, then cut roll crosswise into 4 pieces, trimming ends if desired.
**Notes: Crepes can be made (not filled) 1 day ahead and chilled, layered between sheets of wax paper and wrapped in plastic wrap. Cheese filling can be made 1 day in advance and chilled, covered. Bring to room temperature before using.Crepe can be rolled with filling (but not cut) one hour ahead and kept wrapped in plastic wrap, at room temperature.
Rhubarb Strawberry Pudding Cake
1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.
Perfect Wine Pairing: Domaines Astruc Marsanne 2006
This Marsanne expresses good varietal character with floral and pear flavors. It is both vivid and fresh on the palate with good acidity. This wine is the perfect compliment to your Easter brunch featuring Eggs Dishes or Smoked Salmon. The price is right too—find it for $8.99 at Pacific Wine and Kitchen, 6915 Evergreen Way, Everett.
Tiffany Pollard M.S. L.Ac Founder, Synergy Wellness Center, Bellevue WA
Tiffany graduated from Bastyr University and founded Synergy Wellness Center in Bellevue, WA. With a passion for Chinese Medicine and the healing properties of food, she continued her studies with Paul Pitchford, author of Healing with Whole Foods. In her practice, she encourages patients to take advantage of the medicinal powers of food. Tiffany has been creating magical dishes for as long as she can remember and just recently began a gluten free regimen which has brought her countless health benefits. Her intention is to help people connect with the enormous healing potential in whole foods to thrive naturally!
Join Tiffany Pollard for her Southwestern Cooking for Winter Vitality
class on
Saturday, March 22, 5:00-7:00 PM $40. To learn more please visit our website.
Upcoming Classes. Call and reserve your plate today!!
Southwestern Cooking for Winter Vitality
Tiffany Pollard- Owner, Synergy Wellness Center, Bellevue WA
Saturday, March 22, 5:00-7:00 PM $40
Cooking with the Cedar Plank
James White- Chef and Culinary Instructor
Wednesday, March 26, 6:30-8:30 PM $45
Quick and Elegant Italian
Iole Aguero- Chef and Culinary Instructor
Saturday, March 29, 2:00-4:00 PM $45
Special Sneak Preview of upcoming classes!!
Simple Pan Sauces Conni Brownell Thursday, April 24, 6:30-8:30 pm
Cinco de Mayo Susan Klingler Wednesday, April 30, 6:30-8:30 pm
Breakfast in Bed Carol Frieberg—Food Editor and Author, Breakfast In Bed, Saturday, May 3 10:00 am-Noon.
Caribbean Cuisine Carol Richardson Wednesday, May 7, 6:30-8:30 pm
Thai Noodles Pranee Halvorsen Wednesday, May 14, 6:30-9:00 pm
This is a monthly newsletter distributed by the Pacific Culinary Studio. If you would like to stop receiving this email please click here and type unsubscribe in the subject of the email. If you would like more info about the Studio and/or classes please click here. We are located at 6915 Evergreen Way, Everett, WA, directly behind Pacific Wine and Kitchen.