We finally visit the West Coast with today’s choice of Food Blogger of the Week, Cooking with Amy. Based in San Francisco, Cooking with Amy publishes original food writing including recipes, restaurant and product reviews, contests, essays and insight into culinary news.
This week she’s reporting on the Bay Area Food Bloggers Second Annual Picnic with oodles of links to attendee’s blogs, and meeting up with other food bloggers in Seattle. I’m a bit jealous of all these food blogger get togethers. It’s not that there isn’t a lot of great food in Colorado, there’s just not many bloggers out here writing about it. (Plus, how could we compete with The Denver Post’s food section?)
makes 6-8 crepes
(double recipe for a full batch of 12)
- 1/2 cup cold water
- 1/2 cup milk
- 2 large eggs
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 Tablespoons previously melted butter
- Whirl all the ingredients together in the blender. Julia suggests straining through a sieve but I just refrigerate the mixture overnight instead. In either case, do refrigerate for at least 2 hours to allow the flour particles to swell.
- Ladle approximately a quarter cup of batter into a non-stick crepe or omelet pan (I use a 10 inch pan, but 8 inch would be fine too) and tilt the pan to cover the bottom with a thin, even coating.
- Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute.
- Flip and repeat until crepe is done.
- Use crepes immediately or wrap well and freeze for up to one month. Thaw while still wrapped at room temperature.
I’ve used this recipe since childhood and it’s terrific with a little brandy or Triple Sc added to it. Spread on some jam or try a little powdered sugar and lemon juice on the crepes – yummy! Bon appetit Cooking with Amy!
The Denver Post turned Wednesday's food section into a wonderful tribute to Julia Child. Many present and former Denver writers reminisced about their interviews and meetings with the great lady. If you are a fan of Julia's, please take the time to read their stories and print out a few excellent recipes.
Here's a sample from Kyle Wagner's story "She put heaven in a dish" that I could really relate to:
Julia Child rocked!
(file picture from Knight Ridder)
The message I have returned to the most over the years, though, comes from her opening paragraph in "Mastering the Art of French Cooking, Volume I." Amazingly, this was written in 1960, a couple of years before I was even born, but here we are dealing with the same issues 40 years later.
She wrote, "This is a book for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children's meals, the parent-chauffeur-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat."
(This originally appeared on my other blog, A Mama's Rant).
As you’ve probably heard Julia Child passed away on Friday. I’m a huge fan of cooking shows and at our house the Food Network is on almost as much as Noggin/Nickelodeon/PBS Kids and ESPN. We occasionally catch Julia’s shows on PBS as well.
Mastering the Art of French Cooking, Volume One was my mom’s main cookbook when I was growing up. She often made the chocolate mousse, which is unbelievably decadent and not that hard to make. As a child, I liked to make Julia’s recipe for crepes and still use Mastering the Art of French Cooking as well as The Way to Cook today.
We’ll miss you, Julia. Bon appetit!