The Crispy Kitchen

aka Recipes to What Crispy Has Been Eating!

OK, OK - enough grief! I've been updated again! OH - and sorry about the colors! Still having problems with those... :)

Of course, not having done this in almost two months, I've eaten lots of different stuff. We had a lovely BBQ over the 4th, combining American and Japanese BBQ stuff. Trista and I cooked some interesting stuff, too. Then, there was this weekend - it's blueberry time here in the Pacific NW. That means jams, pies, and ice cream! Where to begin?! And then a friend just moved into her own apartment and needs recipes. (Apparently all her stuff is for feeding 10 people, so she needs to learn how to cook for one!) So, it would be nice of me to put some simple stuff here, too. AND- I owe Nick and Tony a listing of their Mt. Hood crepes. (Official name still under debate.) Enough chit-chatting - just go see what's there!!
As usual, I'm posting the recipes to whatever is cooking in my kitchen, including comments on how they turned out. Have a question? A new recipe you think I'd like? Send it on!

[email protected]

Give it a chance, but if you must,Go back to Crispy Stuff

"Try them, try them and you may I say!"

Did you miss last week's episode?It's still here!
The Week of May 19th...Go here!
The week of May 8th...Click here!
The week of May 5th...Click here!
The first recipe page!...Click here!
OK, OK, so the weeks aren't exact, so sue me! I've got a great lawyer!
Entree of the Week

Beef with Lamb Sauce

The folks found this one in the paper a while back. It's supposed to be made with lamb, but I really don't like lamb, so we make it with beef. It can be made in the oven, but over an open BBQ, it's fantastic. Even my friends who don't really care for meat love this one!

Go ahead and half it, but when you're finished, you'll wish you hadn't!!

3 lbs well-marbled boneless Beef, cut into 1 inch cubes
1/2 cup Soy Sauce
1/4 cup Chinese Rice Wine
1 1/2 tsp Sesame Oil
2 1/2 Tbsp Sugar
2 1/2 Tbsp Garlic, minced
1 1/2 Tbsp Ginger, fresh, peeled and minced
2 tsp Cumin
1 1/2 tsp Ground Coriander
1 1/4 tsp Dried Hot Red Pepper Flakes - optional
Sesame Seeds for sprinkling

Put meat into plastic bag. Mix all ingredients and stir until sugar dissolves. Pour over meat. Close bag tightly and let marinate in 'fridge overnight.

Next day! Soak wooden skewers in water for about an hour. Thread loosely meat onto skewers. Grill on BBQ or under broiler. In broiler, they take only about 6-10 minutes. Remember to turn them and baste them with leftover marinade now and then. Yum!

Back to the Menu!

Yummy Treat of the Week

The Best Blueberry Pie Ever

I don't know how many of these I made last summer. Every time we were invited somewhere, it was, "Oh - and maybe Chris could bring that blueberry pie she makes?" Luckily, I'm always happy to oblige. Well, here's the secret! Happy Baking!!

1 Uncooked Pie Crust
2 pints (about 4 cups) Fresh Blueberries, picked through and washed
1/4 cup Flour
1/2 cup Sugar
1 Tbsp Unsalted Butter, chopped into small pieces
Glaze - 1 Egg mixed in 1/2 cup Milk or Cream

Prepare dough and put it in a 9 inch pan. Mix the blueberries, flour, sugar, and butter. Gently toss so the blueberries are covered. Brush some glaze on the dough. Pour blueberries mix into pan. Top with dough - lattice, leaves, whatever. Brush with glaze. Bake at 450 for 10 minutes, then turn temp down to 375 for another 40 minutes or so. It's done when the blueberries are bubbling and the dough is golden brown. If the crust gets too dark while baking, cover the pie with foil. Let cool before cutting. Extra yummy with vanilla ice cream or whipped cream!

Uncooked Pie Crust - this is easy!
3/4 cup Butter or Crisco (Mom says she can taste the difference, but I'm not sure!)
2 cups Flour
5 Tbsp Water

Cut butter or crisco into flour until crumbly. (That's what those pie crust tools are for!) Add water, a little at a time, mixing with a fork until it forms a ball. Poof! You've just made a pie crust! Divide it into two halves, saving half for the top. Roll the other half out, or you can even just press it into the pan. The other half can be rolled out and made into whatever kind of top you like. An easy one is plain old strips, laid into a lattice work. If you make a whole top, remember to cut a slit in the top.

Back to the Menu!

Side Dish or Veggie of the Week

Grilled Rice and Veggies

Since we're grilling the Beef with Lamb Sauce, it only seems appropriate that we grill the veggies, too! And, then, imagine my surprise when I discovered that my American friends don't even know how to grill rice balls!! ;) These are really good!!

Veggies - Peppers, Mushrooms, and Leeks or Onions - these are my favourite veggies for grilling.

It's easy - just cut them into big pieces (leave the 'shrooms whole) and thread them onto some of those skewers that have been soaking for the beef. Grill slowly.

Rice Balls, now, take just a little more...

Cook a nice sticky white rice. Let it cool enough to handle it. Wet your hands to keep the rice from sticking, and mold a handful of rice into a 3-D triangle shape. Let them cool a bit. When you're ready to grill, carefully lay them on the grill, again over a not-too-hot-part of the grill. They'll eventually turn a nice crispy brown. Great dipped into any sauce or just plain, too! Amazes everyone!!

Back to the Menu!

Something Extra

Mt. Hood Crepes

OK - Nicki and Tony invented these. They're totally yummy and a really filling breakfast! I'm writing this from memory, but I'm pretty sure it's accurate! Make sure to eat in full view of a beautiful volcano or mountain, like Mt. Hood!

Crepes - this isn't very exact again, but have faith! "Always About!"
2 or 3 Eggs, depending on how hungry you are
Flour
Milk

Blend eggs. Add and mix in enough flour to make it thick. Then add in enough milk to make it thin again. Heat a frying pan and grease it well. Pour a small amount of mix into the pan and quickly spread into a circle. These cook quickly, just flip 'em once. You can keep them warm in the oven.

Filling
Potatoes, shredded for hash browns
Cheese, Cheddar or your favourite, also shredded
Pesto Sauce, like from a package (We like the Knorr ones)

Shredd the pots and boil in water with a little salt until soft. Drain them and fry them in a pan until golden brown. Meanwhile, make the sauce according to the package directions. Once the sauce is hot, mix the potatoes and cheese.
Assemble the crepes: Lay a crepe out. Spoon hash brown cheese mix on it. Roll crepe up. Add some sauce on top. Prepare to be impressed!

Back to the Menu!

Thanks for visiting!

Back to the Top!
Back to Crispy Stuff

This page hosted by
Hosted by www.Geocities.ws

1