Holy Crepe...Crepes ARE For Kids!

This week got off to the perfect start by watching last week's episode of Next Food Network Star, only to be followed by this week's (gotta love TiVo)! However this time, the experience was a tad bit different--unlike my night on the town at the NFNS Los Angeles Viewing Party with the actual contestants at South in Santa Monica, I was at The Bates watching "Sweet to Savory Carnival" with my girlfriend and her kids. They were an easy sell--all it took was the first few minutes of the second episode and they were hooked. So off we were to a great beginning...kids-n-all! Giada had already proven herself kid-worthy to watch with Gracie, who is not-yet six years old. With Joshua, 10, jumping in feet first into our food network telie feast, he decided that not only does he love to eat food, but that it looked easy enough to make, asking us if we could make crepes the next day. "Can we make crepes tomorrow?" is the question that continued on and on for the next few hours.

Although Aunt Cyndi was left to watch all four + one family friend the following morning, Missy gave Josh "thumbs up" if I felt okay with it. That being said...Joshua braved his first cooking attempt in the kitchen making crepes a la Giada (minus the raspberry-filling), leaving us all a little sweeter in the mouth! With his fave chefs being Flay, Giada and Guy, we're pretty much on the same page when it comes to sharing the tube...not too shabby for summer-fun-n-food...I have a feeling we're gonna be doing a lot of clean-ups in the kitchen!

Josh in Action:



Josh's tasting the goods:



Raspberry Filled Crepes (Recipe courtesy Giada De Laurentiis)
Prep Time:10 min
Cook Time:20 min
Level: Easy
Serves: 12 crepes
Ingredients: Crepes: •4 eggs •1 cup whole milk •1/2 cup all-purpose flour •1 tablespoon sugar •1/8 teaspoon fine sea salt •3 tablespoons unsalted butter, cut into 12 cubes •1 cup raspberry jam •1/2 teaspoon pure vanilla extract Whipped cream: •1/2 cup heavy whipping cream •1 1/2 teaspoons powdered sugar •1 teaspoon vanilla extract

Directions:

For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper. In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.

For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks. Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries. Vanilla Sugar: •2 cups sugar •1 vanilla bean Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using. Yield: 2 cups

http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-filled-crepes-recipe/index.html

Until next time,

Bon Appetit!

Cyndi, 41
Anaheim Hills, CA

Cooking Under theTuscan Sun...

...was a LOT of fun! Singles drizzled in from a long week's work, only to find themselves with the likes of others, who, like them, were ready to take on the challenge of home-made pasta, along with some staple Italian dishes, of course. The verdict? Delicioso!

Please note: I only including the recipes for Panna Cotta, Sicilian Meatballs and our 15-Minute Tomato Sauce (simply amazing); however, ify ou'd like to give our Caprese Salad or homemade pasta-making a shot, email me at cookingsingleinthecity@gmail.com for the recipe--we're more than glad to oblige.

Recipes - Cooking Under the Tuscan Sun

Sicilian Meatballs (Courtesy of Bon Appetit)
Ingredients: 2/3 cup breadcrumbs 3 tablespoons milk 1/3 cup freshly grated Parmesan cheese 1/4 cup finely chopped onion 3 tablespoons chopped fresh basil 1 large egg 1 garlic clove, minced 1/4 teaspoon ground black pepper 1 pound sweet Italian sausages, casings removed 2 tablespoons pine nuts, toasted 2 tablespoons dried currants or cranberries Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce. Serves 3-4.

15 Minute Tomato Sauce
Ingredients:
2 tbsp olive oil
2 minced garlic cloves
1/4 tsp fresh ground pepper
1/2 cup finely chopped onion
28 oz can crushed tomatoes
salt to taste
fresh herbs (basil, oregano, or coriander)

Directions:
In a large heavy saucepan, add the olive oil, garlic, pepper and onion.
Cook over moderate low heat for 5 minutes, or until fragrant.

Add a 28 oz can crushed tomatoes. Simmer and stir for 10 minutes.

Season with salt and your favorite chopped fresh herb. (basil, fresh oregano, or fresh coriander.) Fresh Herbs make a big difference in quality and flavor.

Note: You can make a large batch and freeze sauce in portion sizes in plastic bags. If you freeze the sauce right after you make it, you will capture the flavor.

Panna Cotta (Courtesy of Gourmet)

Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.

Ingredients:
1/2 envelope unflavored gelatin (about 1/2 tablespoon)
1 tablespoon cold water
1 cup heavy cream
1/2 cup half and half
1/4 cup sugar
1 teaspoon vanilla extract

Instructions:
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among four 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
Yield: Serves 4

There Are So So Sooooo....

.....many singles out there! Tall, skinny, short, stout, lean, blonde, bald, brunette, tan, white, olive, young, old and the list goes on and on. It's the weirdest thing, because though we apparently don't stick out like a sore-thumb, we are huge community...not to mention a hot commodity! LoL

But we're out there...alone...trying to find our other half. Singles connections, singles events, match.com, eharmony, christian cafe...you name it, we're there...and there are THOUSANDS upon thousands!

For those of you privileged enough to not be in this category...keep your eyes opened...and keep us in mind when a fitting potential comes your way. Keep our business cards on-hand...if you don't have mine, let me know! ;-)

Just sayin'...

Until next time,

Bon Appetit!

Cyndi, 40 & SINGLE

Umm...Where Can I Find...

...some really nice cookware, cooking utensils and toys at a really great price? Funny you should ask (or did you?)--Sur La Table is having their annual cookware sale with items at 20 - 40% off!

http://www.surlatable.com/category/id/104534.dohttp://www.surlatable.com/category/id/104534.do

Don't live near one? No worries, just click away and cook until your heart is merry and bright!

I also have personal Pampered Chef consultant who allows me to throw some GREAT catalog parties just so I can pick and choose some new knives and other toys....oh what fun!

Suzie Genin, Pampered Chef Consultant -- smgenin@yahoo.com

Until next time...Bon Appetit!

Lots of Laughs in Last Night's Singles Cooking Class

...okay so yes, it's been a while--and we're so very sorry! We've been working tirelessly on many projects...all surrounding this one, of course. :)

So, we had our first official cooking class last night--and oh what fun! With the aromas of onions on the grill, and whafs of seared salmon floating beneath my nostrils every few seconds, this bunch was brave--so willing to jump in and try new cooking techniques, and had the humor to match! Thank you to everyone who came. Thanks to Andrea Clever, our lovely Chef -extraordinaire and co-host, Jacob Gardner, it proved to be more than what any of us had imagined!

Singles, be sure to challenge yourself to try these recipes at home...With the exception of the flourless chocolate cake, these recipes are designed to serve no more than 2...so if you need to double for four+, go ahead and do so!

I'm celebrating the birthday of one of my best friends...think I'll surprise with our flourless cake! :-)

Bon Appetit!

Andrea & Cyndi
Cooking Single in the City, Orange County

Spring Salad with Blood Orange Vinaigrette

Ingredients:
2 teaspoons olive oil
1 tablespoon minced shallots
1/2 teaspoon minced garlic
1 teaspoon grated blood orange zest
1 cup freshly squeezed blood orange juice
1/2 teaspoon Dijon mustard
1 tablespoon honey
2 tablespoons Champagne vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil


spring mix
strawberries
candied pecans
Chevre (french creamy goat cheese)

Directions:

Set an 8-inch saute pan over medium heat and add the olive oil. Once the oil is hot, add the shallots and cook, stirring often for 1 minute. Add the garlic and orange zest to the pan and continue to cook for 30 seconds. Pour the orange juice into the pan and raise the heat to high. Bring to a boil and allow the juice to reduce by 3/4, about 8 minutes. (The mixture should be thick and syrupy.)

Pour the warm orange mixture into a medium bowl, and add the mustard, honey and vinegar. Season with the salt and pepper and whisk to blend. Stir vigorously and slowly drizzle the oil into the bowl as you whisk. Set the vinaigrette aside as you prepare the salad.

Slice strawberries and set aside. In a bowl, combine spring mix, strawberries, Season with a pinch of salt and pepper. Spoon in 1 tablespoon of the vinaigrette and toss lightly. Add more vinaigrette if desired. Crumble goat cheese and sprinkle along with pecans on top of salad and serve.



Roasted Asparagus

Ingredients:
1/2 lb. fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.


Rice Pilaf

Ingredients (Serves 2)

• 1 tablespoon unsalted butter

• 1/2 shallot, thinly sliced

• 1/2 teaspoon kosher salt

• Freshly ground black pepper

• 2/3 cup basmati-style long grain rice

• 1 cup low-sodium chicken broth

• 1 bay leaf

• 1 sprig fresh rosemary


Directions:

Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.



Seared Salmon with Sauteed Red Onion Marmalade

Ingredients:

• 2 (6-ounce) salmon fillets, skin on

• Salt and freshly ground black pepper

• Olive Oil

• 1 tablespoon butter

• 1/2 tablespoon oil

• 1 red onion, cut into 1-inch dice

• 1 1/2 tablespoons balsamic vinegar

• 1 1/2 tablespoons red wine

• 2 sprigs fresh thyme

• 1/4 cup heavy cream

• 1/2 tablespoon butter

• Chive flowers, as garnish


Directions:
Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, presentation-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.

While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.

Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.



Flourless Chocolate Cake with Chantilly Cream and Raspberry Coulis

Ingredients:

• 5 ounces dark chocolate, chopped

• 5 ounces butter, cubed

• 5 eggs, separated

• 3 ounces granulated sugar

• Powdered Sugar, for dusting

• 1 cup frozen raspberries

• sugar to taste

• 1 cup heavy cream

• 2 tablespoons sugar

• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 325 degrees. Line an 8” cake pan with parchment paper. Spray the inside of the pan and the top of the parchment paper with cooking oil spray; set aside.

Combine Chocolate and butter in a bowl. Place over a sauce pan with simmering water and gently melt them together.

In a separate bowl, whisk the egg yolks and 1 1/2 ounces of sugar together until well combined.

Whisk in the chocolate mixture and set aside. In a mixer bowl fitted with a whisk attachment, whisk eggs until foamy. Drizzle in the remaining 1 1/2 ounces of sugar and whisk on medium speed until all the sugar is incorporated and the whites form soft, glossy peaks.

Gently fold the whites into the chocolate mixture.

Pour into cake pan and bake for 25-40 minutes. Remove the cake from the oven and ket cool completely on rack.

Meanwhile, blend frozen raspberries and sugar in a blender. Add sugar to taste. Strain raspberry blend through a strainer and set aside.

Whisk the cream, sugar, and vanilla in a mixer with whisk attachment until soft peaks form. The cream should hold its shape but still be satiny in appearance. It should never be grainy. Serve and enjoy.

Additional resources:

Dolce Pastries: http://www.dolcepastries.com/

Olive Oil: http://www.oleaessence.net/

Free cooking utensils: Pampered Chef consultant - Suzie Genin - smgenin@yahoo.com

Cooking Utensils: http://www.surlatable.com/

For those of you who haven't done so yet, join us on facebook or on www.cookingsingleinthecity.com.

"Potato Cheese Soup"

- 6 Potatoes (peeled and sliced)
- 2 Onions (chopped)
- 6 Cloves of Garlic
- Chicken Stock (to cover potato's in pot)
- 1/2 stick of Butter
- 1/2 cup of Milk
- 1 package of Bacon (cooked & crumbled)
- 1 8 oz package of Cheddar Cheese (shredded)
- Salt & Black Pepper to taste
- Cilantro for garnish
- Tabasco Sauce

Place potatoes and garlic in a large pot with chicken stock & boil for 15-20 minutes, until tender. Add the 1/2 cup of milk to the potatoes 5 minutes before end of cooking time.

In a separate large skillet over medium heat, saute onions in the butter for about 8-10 minutes.

Remove potato's and garlic from pot and place into food processor. Add 2 cups of broth to the potatoes & pulse until potatoes are broken down (you want them somewhat chunky). Add onions & butter to potatoes and pulse. Finally add your cheese & bacon to the processor and pulse. Serve in a large bowl and garnish w/ Cilantro !

If you like some HEAT...add a couple of dashes of Tabasco Sauce - Enjoy !

"Spicy Shrimp"

- 2 tablespoons Dried Rosemary
- 2 teaspoons Dried Thyme
- 1/2 teaspoon Fennel Seed
- 1 teaspoon Black Pepper
- 6 cloves of Garlic (minced)
- 1 teaspoon Celery Seed
- 1 1/2 teaspoon Crushed Red Pepper Flakes
- 2 quarts Chicken Broth Low Sodium
- 8 oz Clam Juice
- 6 oz Tomato Paste
- 1 stick of butter
- 1 cup White Wine
- 1 1/2-2 pounds Raw Shrimp peeled & deveined w/tails
- French Bread or Sourdough Bread for Dipping

Partially break up the rosemary, thyme and fennel seed with mortar and pestle or whatever you have handy. Place all ingredients, except wine and shrimp in a large pot. Simmer for about 30 minutes, then add white wine. Continue to simmer for a total cooking time of no more then 2 hours. I would suggest cooking for at least 1 1/2 hours.

Just before serving, add raw shrimp. Simmer stirring until shrimp is done, about 2-3 minutes. Cut bread into one inch slices & place into large basket or bowl for dipping.

Each bowl should contain a serving of shrimp and a lot of broth. The dish is eaten with your fingers...soak up the broth with the bread and enjoy !