Crepes Chez Kowawa

recipe for "Crepes Chez Kowawa" (my dessert crepes recipe)

1.25 cup flour
1 egg
2.0 cup milk
1 oz melted butter
2 pinches salt

optional but recommended:
3 tblspoons sugar
2 splashes of coconut rum

Put dry ingredients in a large bowl, mix 'em up. Add the egg and butter, and with a wooden spoon incorporate all the flour. If you need to, add little splashes of the milk. Once flour is incorporated, with a whisk beat vigorously, adding slowly remainder of the milk, and the rum. Let the mixture sit for 1 hour in the fridge before preparing the crepes using a crepe pan. Can double the recipe if desired and save extra batter in fridge for 1-2 days. Beat well again prior to cooking.

Dr. Kowawa's Crepe Suzette recipe

Prepare crepe batter as per above. Will also need:

1 Orange
4 tablespoons sugar
2 oz butter
2 splashes of Cointreau

Zest Orange and press for juice. Simmer for 5 minutes with all the above ingredients. Done while preparing each of 4 crepes: place crepe in simmering mixture and fold it into 4. Repeat for all crepes as they come off the crepe pan. Once done may make a Flambee by pouring ~1 tblspoon lighted Cointreau on each crepe.

Mark's Seafood Pasta

A delicious dish which is relatively inexpensive and simple to prepare. Bon appetit.

~1.5 lbs shelled shrimp (or a combination of shrimp and scallops)
1 cup chopped onions
3 cloves chopped garlic
2 tbsp butter
2 tbsp olive oil
1 cup dry white wine
1 tbsp chicken bouillon
2 tsp dried crushed basil
2/3 tsp salt
1/2 tsp pepper
2 cans Italian style stewed tomatoes, partly drained
1 lb linguine
1/2 cup Parmesan cheese
Parsley

Saute onions in 2 tablespoons of butter and olive oil until tender. Stir in wine, bouillon, basil, salt, pepper. Bring to a boil and reduce heat. Simmer 12-15 minutes until 2/3 of the liquid evaporates. Add seafood and simmer for 5 minutes or until tender (do not overcook). Stir in tomatoes and heat through. Toss with pasta, Parmesan cheese, and parsley.

Serves 4 generously. Goes well with Asparagus.

Happy Birthday Sweewawa!

Celebrated Sweewawa's 28th birthday today with some home-prepared Surf & Turf. It turned out quite well. Below are some photos of the feast as well as links to the two recipes I used, which I would certainly recommend.







Filet Mignon with Rich Balsamic Glaze

Broiled Lobster Tails

Lemon Bars

Recently tried this lemon bars recipe using lemons from our own small lemon tree. Delicious. Can't wait until the next couple of lemons turn yellow. Click on the pic below for the recipe from joyofbaking.com!

Bubu's eggroll sushi

Voila!

Bubu's Plum Wine

Today we bottled our own plum wine. The recipe is a secret, but the basics of it involves fermenting plums & plum-cots over about a 6 month period. We tried a little before bottling the rest and it is very tasty indeed.

Favorite Recipes

Appetizers:

Artichoke Dip

I tried this recipe when our old friends Jason & Erin came to visit us from Seattle, it was a hit, I definitely want to make it again.

Makes about 4 cups, can serve in ~2 cup portions baked.

1 14 oz can of artichoke hearts
1 cup of parmesan cheese
1 cup of mayonnaise
ground pepper
splash of white wine (I used Pinot Grigio)
a little olive oil
1 cup of finely chopped onion
small amount of bread crumbs

Combine mayonnaise, parmesan cheese, and onion in a bowl. Drain the artichoke hearts really well, pressing out as much liquid as possible. Mince using food processor, and add to bowl. Add pepper and mix in to the point where you can still see it's presence in the large mixture. Add 2-4 tablespoons of white wine based on preference. This mixture can sit in the refrigerator for a while. When ready to bake, preheat the oven to 400 degrees F and spoon the mixture into a small baking dish (I used a small circular ~2 cup glass dish). Sprinkle enough bread crumbs to just cover the surface. Then add dashes of olive oil on top. Bake for ~25 minutes until bread crumbs are very brown and the entirety of the mixture is bubbling noticeably. Serve with crackers or toast. Enjoy!

Main dishes:

Cuisinart Rustic Tomato Sauce

http://www.cuisinart.com/recipes/sauces/5922.html

Pineapple Steamed Rice

. . . recipe to be added!

Spaghetti a la Carbonara

. . . recipe to be added!

Sweewawa's Flounder Noodles

. . . recipe to be added!

Sweewawa's Japanese-style Salmon

. . . recipe to be added!

Mark's Miso Sea Bass

. . . recipe to be added!

Coq au Vin

. . . recipe to be added!

40 Clove Crockpot Chicken

. . . recipe to be added!

Ribified Soupification

. . . recipe to be added!

Pineapple Fried Rice

. . . recipe to be added!

Pesto

. . . recipe to be added!