Lemon, Butter and Sugar Crêpes

Recipe by Chef Cat Cora.

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For Crêpes (makes 10 – 12)

INGREDIENTS:
1/2 cup all-purpose flour
1 large egg, beaten
1 cup milk
3 tbsp unsalted butter, melted for brushing crêpe pan or skillet

DIRECTIONS:
Preheat the oven to 250 F.

In a large bowl, whisk together flour, egg and milk until smooth. Place a 6-inch nonstick crêpe pan, a heavy skillet, or a griddle over medium-high heat. (A nonstick pan is easiest.) Brush the pan lightly with the butter and wipe out any excess with a paper towel.

Pour in just enough batter (less than ¼ cup) to cover the bottom of the pan. Holding the pan by the handle, tilt it so the bat ter runs across the bottom and covers the entire base of the pan. After about 1 minute, the crêpe w ill turn golden brown and the edges will crisp and pull away from the pan. Then, turn the crêpe over and cook for 30 seconds, until the second side is lightly browned. Remove the crêpe from the pan and place on an ovenproof plate to cool. As the crêpes cool, you can form a stack and keep them warm in the oven. Repeat with the remaining melted butter and batter.

Serve immediately, or store in the freezer by placing sheets of wax paper or plastic wrap between crêpes, then wrap the entire batch in plastic wrap.

Finishing Touches

INGREDIENTS:
10-12 crêpes
2 tbsp unsalted butter
5-6 fresh lemons, cut in half
1/4 cup sugar
1/4 cup confectioners’ sugar (optional)
20 strawberries, sliced (optional)

DIRECTIONS:
Reheat the crêpes one at a time in a large nonstick skillet. When the crêpe is hot, put ½ teaspoon of butter on a knife and gently rub over the surface.

Squeeze juice from half a lemon over the crêpe, sprinkle 1 teaspoon of sugar sparingly over the juice, then fold the crêpe in half, and in half again to form a quarter circle.

If you like, dust a little confectioners’ sugar on the top and garnish with a few fresh strawberry slices.

Serves 4-6
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.

Cooking from the Hip

Cooking from the Hip

As the star of the smash sensation Iron Chef America, Cat Cora is used to improvising exciting dishes on a moment’s notice. In this book she shows you how to do it too, whether you want a spur-of-the-moment supper or a spectacular dinner that doesn’t require spending your whole Saturday in the kitchen.

Cooking from the Hip is divided into four convenient sections, each with its own appetizers, soups, salads, main dishes, sides, and desserts. You can turn to whichever chapter best suits your needs and mood, knowing that every dish will be simple and special.

Fast: Spicy Chicken and Peach Stir-Fry, Creamy Fettuccine with Sausage, Chocolate Brownie Cupcakes

Easy: Watermelon Gazpacho, Thai Chicken Salad, White Cheddar Corn Bread

Fun: Sunday Cheesesteak Sandwiches, Crispy “Fried” Chicken, Lemonade Cookies

Phenomenal: Mango Margaritas, Pomegranate-Glade Cornish Hens with Wild Rice, Italian Cream Cake

Cooking from the Hip is all about flexibility. You’ll be able to use what you’ve got on hand without being afraid to substitute. You’ll learn how to cut down on cooking steps, combine just a few ingredients in inventive ways, pull in leftovers, and wow your family and friends.

Purchase from Amazon

Crispy Fried Chicken

Crispy Fried Chicken

Recipe by Chef Cat Cora.

 

INGREDIENTS:

2 tsp extra virgin olive oil

1 2 1/2-3 lb fryer cut into pieces

(2 breasts, 2 thighs, 2 legs, 2 wings)

1/2 cup all-purpose flour

1 tsp kosher salt

1/4 tsp black pepper, freshly ground

2 cups cornflakes

1/2 cup light buttermilk

1 tbsp dijon mustard

1/8 tbsp cayenne pepper (optional)

1 tsp paprika

1/2 tbsp sage, finely chopped

 

INSTRUCTIONS:

Preheat the oven to 425F

Pour the olive oil into a baking pan large enough t o hold the chicken pieces in a single la yer without crowding. Using your fingers, rub oil over the dish so that it’s completely, but lightly coated.

Rinse the chicken in cold water and pat dry. In a wide bowl or on a large plate, season the flour with the salt and pepper. Dredge each chicken piece in the flour until it’s completely coated. Tap the chicken against the side of the bowl to loosen any excess flour and set pieces aside. Discard the flour.

Crush the cornflakes by placing them in a large resealable plastic bag, carefully pressing the bag to remove air. Seal the bag (leaving as little air inside as possible) and crush the flakes using a rolling pin. Pour the crushed flakes into a wide bowl or onto a large plate. In a bowl large enough to dip the chicken pieces, mix the buttermilk, mustard, cayenne (if using), paprika, and sage. Give each floured chicken piece a good buttermilk bath, then roll in the crushed flakes.

Arrange the chicken pieces in the prepared baking pan. Bake for 15-20 minutes. Then, lower the heat to 375F and bake for another 25-30 minutes, until cooked through and crispy. (The juices should run clear when the meat is pierced with a knife.) Serve.

Serves 4-6
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.

Sunday Cheesesteak Sandwiches

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Recipe by Chef Cat Cora.

 

INGREDIENTS:

6 tbsp extra virgin olive oil

1 green bell pepper, sliced thin

1 red bell pepper, sliced thin

1 cup mushrooms, sliced thin

1 large onion, sliced paper-thin

2 tbsp fresh oregano, chopped

1/2 tsp kosher salt

1 1/2 lb rib-eye steak, 1” thick

4 crusty Hoagie Rolls, sliced

1 tbsp unsalted butter

1/2 lb Provolone Cheese, diced small

2 large egg yolks, beaten

1 tbsp all-purpose flour

1 1/2 cup whole milk

 

INSTRUCTIONS:

Preheat the oven to 250 F.

Heat a large cast-iron skillet over medium-high heat. Add 3 tablespoons of olive oil. Add the peppers and mushrooms. Sauté until slightly softened, about 3 minutes. Add the onion and sauté until it’s just the way you like it. Transfer the veggies to an ovenproof platter and place in the oven to keep warm.

Heat the remaining olive oil in the pan over medium-high heat. Add oregano, salt and pepper to taste and sauté quickly. As soon as the seasonings are hot, sauté the steak for 5 to 6 minutes. Turn the steak and cook for another 5 to 6 minutes for medium-rare.

Remove steak from pan, place on a cutting board and let rest for 5 minutes. While is sits, make the Homemade Provolone Sauce.

Half-fill the bottom of a double boiler with water and place over medium heat. Melt butter in the top and add the cheese. Let soften slowly, while stirring. Slow, gentle heat is the key to a smooth, creamy cheese sauce.

Meanwhile, in a medium bowl, whisk together the egg yolks, flour and milk. When the cheese has melted, pour the egg mixture into the top of the double boiler and whisk until sauce is warm and begins to thicken. Continue to cook while whisking constantly. Salt and pepper to taste. Once sauce is thick, lower heat to keep it warm while you assemble the sandwiches.

Thinly slice the steak. With tongs, divide the meat among the hoagie rolls and top with the onion mixture. Spoon the cheese sauce over the meat and vegetables, cover with the top of the roll, and serve. Cover and refrigerate any leftover sauce.

Serves 4
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.

Delish Sweet Potato Frites

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Craving salty, crunchy French fries, but don’t want all the calories? Indulge in the next best thing–sweet potato fries.

Try this recipe from one of Dabble’s all-time favourite Iron Chefs, Cat Cora. She shares this easy to follow recipe on her blog.

Baked Sweet Potato Frites

Using just three ingredients, you can make fantastic, flavorful frites right in your oven. For crispy frites, you’ll need to cut the potatoes very thin, but my slice-stack-slice method gets the job done fast. This recipe is a surefire hit. Don’t peel the potatoes; the peel adds flavor and makes the frites look better too.

A dark pan will brown the frites faster than a light-colored pan, making it easier to overcook them. For crispier frites, take care not to crowd the potatoes. Use two large baking sheets or bake in batches to give the frites enough room to brown evenly.

Ingredients
1 lb Sweet Potato (Unpeeled)
1/2 tsp Coarse Sea Salt
1/2 tsp Olive Oil or Sesame Oil

Instructions
Preheat the oven to 425 °F.

Use a sharp knife to cut each sweet potato crosswise into 1/4-inch-thick slices. Stack the slices (no more than 3 or 4 slices high) and cut them into 1/4-inch-wide matchsticks.

In a medium bowl, gently toss the sweet potatoes with the sea salt. Prepare two large baking sheets by spraying (or rubbing) them lightly with olive oil or sesame oil. Spread out the frites on the pans so they’re not crowded. If necessary, hold back some of the frites and bake a second batch. Bake for 30 minutes, turning the frites with a spatula every 10 minutes so they brown evenly. Keep a close eye on them during the last 10 minutes and use tongs to lift out any frites that look as if they’re browning too fast. Serve piping hot.

TWIST IT
Garlic and Parsley Frites: When the frites come hot out of the oven, toss them immediately with 1 chopped garlic clove and 1 tablespoon finely chopped fresh flat-leaf parsley.

Read the entire article ‘A Day with Cat Cora’ in Issue 5 of Dabble.

Cat Cora’s Tips on Eating Healthy

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Maintaining a healthy lifestyle involves commitment. Chef Cat Cora knows the importance of making healthy choices when it comes to creating mouth-watering feasts.

In a recent interview with Parade Magazine, she shared tips on eating healthy. Here’s a tip on instilling nutritious eating habits for children.

At [age] 3, start saying to them, ‘Let’s all make a family decision about dinner tonight. Do we want chicken or salmon? Do we want broccoli or edamame?’ Give two options, not three, four, five. The more invested they are in the meal, the more likely they are to eat it.

Read the entire article ‘A Day with Cat Cora’ in Issue 5 of Dabble.