Ballywho News

by Chef Nikki Bowen

Crepes Suzette (Sweet Crepes)

Ingredients

· 2 large eggs

· 3/4 cup milk

· 1/2 cup water

· 1 cup flour

· 3 tablespoons melted butter

· 2 1/2 tablespoons sugar

· 1 teaspoon vanilla extract

· 2 tablespoons of your favorite liqueur

· Butter, for coating the pan

Method

· In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

· Heat a small non-stick pan. 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 sealable 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.

Sauce

Ingredients

· 1/2 pound butter, softened

· 4 tablespoons sugar

· 4 ounces of your favorite liquor

· 4 scoops of vanilla ice cream

Method

· Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.

Manicotti Crepes

Ingredients

· Extra-virgin olive oil

· 1 large onion, cut into 1/2-inch dice

· Kosher salt

· Pinch crushed red pepper flakes

· 3 cloves garlic, smashed and finely chopped

· 1 pound bulk fennel pork sausage

· 1 pound baby spinach, washed and cut into 1-inch lengths

· 2 cups ricotta cheese

· 1 1/2 cups grated Parmigiano-Reggiano, plus extra for serving

· 2 eggs

· Bechamel Sauce, recipe follows

· 1/2 recipe Basic Tomato Sauce, recipe follows

· 1 recipe Basic Crepes, recipe follows

Directions
Filling:

· Coat a large saute pan with olive oil, add the onions and put the pan over medium heat. Season the onions with salt, to taste, and add a pinch of crushed red pepper flakes. Saute until the onions are translucent and very aromatic, about 7 to 8 minutes. Stir in the garlic and saute for 3 to 4 more minutes. Add the pork sausage and cook until nicely browned. Stir in the spinach, season with salt, to taste, and saute until the spinach is wilted, about 2 to 3 minutes. Remove from the heat and let cool. In a large bowl, add the ricotta, 1 cup of grated Parmigiano, the eggs and 1 cup of bechamel and stir to incorporate. Mix in the cooled sausage mixture into the ricotta mixture. Taste and adjust seasoning, if needed.

To assemble the manicotti:

· Preheat the oven to 350 degrees F.

· Prepare the baking dish by evenly schmearing 1 cup of bechamel sauce in the bottom of a 9 by 13-inch baking dish.

· Put 2 heaping tablespoons of the filling on a crepe just below the halfway mark. Form the filling into an even log and then roll up the crepe to enclose the filling. Repeat with the remaining filling and crepes. Arrange the crepes in the baking dish, snuggling the crepes together until the dish is filled. Spoon the tomato sauce over the top of the crepes and spread the bechamel in a wide swath down the middle. Sprinkle with the remaining 1/2 cup of Parmigiano and cover with foil. Bake in the preheated oven until heated through, about 30 minutes. Remove the foil and bake until the top starts to brown a little, about 5 to 10 minutes.

· Remove from the oven and serve topped with a little extra cheese.

Bechamel Sauce:

Ingredients

· 3 tablespoons butter

· 1/2 small white onion, cut into 1/2-inch dice

· Kosher salt

· 3 heaping tablespoons all-purpose flour

· 1 quart milk

· Pinch grated nutmeg

· 1 bay leaf

· 1/2 cup grated Parmigiano-Reggiano

Method

· Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.

· Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmigiano, taste and adjust seasoning, if needed.

· Use right away or refrigerate, covered, until ready to assemble dish.

Marinara Sauce:

Ingredients

· 1/4 cup extra-virgin olive oil

· 1/4 pound diced pancetta

· 2 large Spanish onions, cut into 1/4-inch dice

· Kosher salt

· 4 large garlic cloves, smashed and chopped

· 4 (28-ounce cans) Italian plum San Marzano tomatoes, crushed

Method

· Coat a large sauce pot with olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, to taste, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

· Add tomatoes to pot.  Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 1 to 3 hours (to your desired consistency and taste) stirring occasionally and tasting frequently.  

· Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days or it can be frozen.