Tag Archives: French

Dessert crepe filled with chocolate and chestnut cream

The Dish: Crepes

Late late late Sunday night, I had a sudden and deep craving for crepes. I haven’t the faintest idea where this desire came from, but it was all-consuming and I was driven to make crepes this week.

These delicious French pancakes are popular throughout Europe and are filled with everything from Nutella to meat and cheese. In Hungary, where my family is from, they’re called Palacsinta (pa·lac·sin·ta) and come filled with walnuts, covered in chocolate sauce and flambéed!

Traditionally, they say the first crepe is “for the dogs.” Don’t despair if they don’t look like what you’ll get on the Champs-Élysées. They’ll still be delicious and I guarantee your dog won’t appreciate them nearly as much as your family.

This recipe comes straight from the man himself, Alton Brown. Visit Cooking Channel’s website for sweet and savory variations on this recipe and more!

Crepes

about 20 crepes

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 Tbs. butter, plus butter for coating the pan

In a blender or using a whisk, combine all of the ingredients and blend for 10 seconds or until well combined. Place the crepe batter in the refrigerator for 1 hour. The batter will keep for up to 48 hours.

Heat a small non-stick pan on medium heat. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board.

Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in plastic bags in the refrigerator for several days or in the freezer for up to two months.

When using frozen crepes, thaw on a rack before gently peeling apart.

Fill with nutella and sliced bananas, or try strawberries and some homemade lemon curd inside and top with powdered sugar. For a savory crepe, fill with sauteed vegetables and melted brie. Make them ahead of time and fill with various ingredients to wow guests when they come over.

Click below for a très cute printable version of this recipe.

crepes

 

Royal Palms exterior

Royal Palms debuts new T. Cook's menu

Royal Palms Resort and Spa, Phoenix’s renowned luxury boutique hotel, announces the launch of brand-new dining menus at its acclaimed destination restaurant, T. Cook’s.  The new dinner and lounge menus focus on a renewed culinary approach to the restaurant’s signature Mediterranean cuisine, showcasing layers of French, Italian, Spanish and Greek flavors in a lighter, more modern interpretation of the region’s cuisine.

“The resort’s culinary team has done a tremendous job crafting the restaurant’s new approach, while maintaining the style, traditions and prestige T. Cook’s reflects,” said Steve Benson, Royal Palms Resort and Spa General Manager. “Both longtime patrons and visiting guests will recognize a stronger focus on smaller, sharable portions and plates that combine fresh and locally sourced ingredients to create big flavors, but executed with simple preparations.”

Diverse flavors permeate the menu as first introduced in the selection of appetizers, referred to as Tastes.  Crispy Sweet Breads offer a unique sweet and salty twist with house-made estate orange preserves, salted caramel and rosemary.  Penn Cove Mussels with charred chorizo, garlic, fennel, saffron and Parmesan toast and Maya Farms First Crop Beet Carpaccio with Fossil Creek goat cheese and spiced pecans showcase the highest quality ingredients prepared simply, yet deliciously.  Starters maintain seasonality in the Shaved Asparagus & Preserved Lemon salad with first of the year morels, Reggiano and heirloom tomatoes and the Truffle Spring Pea Soup with butter poached lobster, sweet pea tendrils and porcini mushroom cream.

This new, contemporary approach to highlighting Mediterranean flavors is further exemplified in the menu’s Mains as showcased in a Lamb Duet – an olive oil pressed rack, celeriac pudding, spiced shank, pearl pasta and pine nut crumble.  Local produce, handpicked directly from the property’s citrus grove, adds a bright citrus element to Crispy Black Cod with estate-grown orange salad, truffle creamed corn, roasted asparagus and sea salt.  Modern comfort food best describes the Gnudi – doughless cow’s milk ricotta ravioli with spaghetti squash, charred tomato broth and pesto.  Completing the dinner menu is an offering of Essentials, sides of vegetables such as Spiced Rapini & Reggiano and Caramelized Petite Root Vegetables.

T. Cook’s Lounge menu has also experienced a revival with an offering of casual bites mirroring the flavor profiles and sophistication of the new dinner menu.  Bar classics have seen a makeover as shown in the Bison Sliders with black fig ketchup, smoked onion marmalade served on toasted brioche and Flash Pan Calamari with mint, capers, fire-roasted tomatoes and garlic bread for dipping.  Zucca Chips take the place of fried zucchini; the crispy slivers are served with fried Italian parsley, Parmesan and fire-roasted red pepper dipping sauce.  Traditional Mediterranean fare such as Marinated Olives, Marinated Feta, Garlic Hummus and Bruschetta are each served with special accompaniments to liven up the dish.

Royal Palms Resort and Spa will soon introduce new brunch and lunch menus to debut mid-March.  In addition, T. Cook’s offers specialty menus for holiday dining, as well as seasonal specials.

To learn more, visit www.royalpalmshotel.com/restaurant and follow T. Cook’s on Facebook at www.Facebook.com/TCooksPhoenix and Twitter at @TCooksPhoenix.

Royal Palms exterior

Royal Palms debuts new T. Cook’s menu

Royal Palms Resort and Spa, Phoenix’s renowned luxury boutique hotel, announces the launch of brand-new dining menus at its acclaimed destination restaurant, T. Cook’s.  The new dinner and lounge menus focus on a renewed culinary approach to the restaurant’s signature Mediterranean cuisine, showcasing layers of French, Italian, Spanish and Greek flavors in a lighter, more modern interpretation of the region’s cuisine.

“The resort’s culinary team has done a tremendous job crafting the restaurant’s new approach, while maintaining the style, traditions and prestige T. Cook’s reflects,” said Steve Benson, Royal Palms Resort and Spa General Manager. “Both longtime patrons and visiting guests will recognize a stronger focus on smaller, sharable portions and plates that combine fresh and locally sourced ingredients to create big flavors, but executed with simple preparations.”

Diverse flavors permeate the menu as first introduced in the selection of appetizers, referred to as Tastes.  Crispy Sweet Breads offer a unique sweet and salty twist with house-made estate orange preserves, salted caramel and rosemary.  Penn Cove Mussels with charred chorizo, garlic, fennel, saffron and Parmesan toast and Maya Farms First Crop Beet Carpaccio with Fossil Creek goat cheese and spiced pecans showcase the highest quality ingredients prepared simply, yet deliciously.  Starters maintain seasonality in the Shaved Asparagus & Preserved Lemon salad with first of the year morels, Reggiano and heirloom tomatoes and the Truffle Spring Pea Soup with butter poached lobster, sweet pea tendrils and porcini mushroom cream.

This new, contemporary approach to highlighting Mediterranean flavors is further exemplified in the menu’s Mains as showcased in a Lamb Duet – an olive oil pressed rack, celeriac pudding, spiced shank, pearl pasta and pine nut crumble.  Local produce, handpicked directly from the property’s citrus grove, adds a bright citrus element to Crispy Black Cod with estate-grown orange salad, truffle creamed corn, roasted asparagus and sea salt.  Modern comfort food best describes the Gnudi – doughless cow’s milk ricotta ravioli with spaghetti squash, charred tomato broth and pesto.  Completing the dinner menu is an offering of Essentials, sides of vegetables such as Spiced Rapini & Reggiano and Caramelized Petite Root Vegetables.

T. Cook’s Lounge menu has also experienced a revival with an offering of casual bites mirroring the flavor profiles and sophistication of the new dinner menu.  Bar classics have seen a makeover as shown in the Bison Sliders with black fig ketchup, smoked onion marmalade served on toasted brioche and Flash Pan Calamari with mint, capers, fire-roasted tomatoes and garlic bread for dipping.  Zucca Chips take the place of fried zucchini; the crispy slivers are served with fried Italian parsley, Parmesan and fire-roasted red pepper dipping sauce.  Traditional Mediterranean fare such as Marinated Olives, Marinated Feta, Garlic Hummus and Bruschetta are each served with special accompaniments to liven up the dish.

Royal Palms Resort and Spa will soon introduce new brunch and lunch menus to debut mid-March.  In addition, T. Cook’s offers specialty menus for holiday dining, as well as seasonal specials.

To learn more, visit www.royalpalmshotel.com/restaurant and follow T. Cook’s on Facebook at www.Facebook.com/TCooksPhoenix and Twitter at @TCooksPhoenix.