One Guess!

You get one guess! What is about to happen here? Hint: it's February 2nd, and there's a coin standing by...

Giving it away...

Crêpes

125 g flour (3/4 cup)
2 medium eggs
250-300 ml milk
pinch of salt
25 g melted butter (2TB)

Mix everything except the butter, then mix in the butter. make sure to beat all the lumps out. Pour mixture into a beaker, and let it rest 1 hour.

Heat a non-stick skillet on High-Medium (5 of 7 on my stove). When hot, stir the batter, and pour about 1/3 cup into the pan. Swirl the pan to spread the batter. (All the videos show the batter poured into a tilted pan, but it works better for me to simply pour it in the center, then swirl).
When the batter is no longer glistening, and the edges of the crêpe are browned, swirl the pan to make sure the crêpe is loose. Then flip it (you can toss it or use a spatula; the crêpe will taste just as good).
For the first crêpe, you're supposed to hold a coin in one hand while you flip the crêpe with the other. If you succeed, you will have a good year, financially speaking :-) )
When the other side is done, slide the crêpe onto a plate. Continue until the batter is gone.
Fill the crêpes with savory ingredients (fruits de mer in béchamel sauce, or chicken curry) for dinner, or sweet things (nutella, jam, or orange sauce) for dessert.

Cream of Broccoli Soup

I've made this often this Fall and Winter - it's easy and is perfect comfort food for cold days.

Ready to puree

Cream of Broccoli Soup

1 med onion, chopped
1/2 kg broccoli, stems peeled, chopped
1 parsnip, chopped
1-2 small carrots, chopped
1 liter water
1 capsule chicken bouillon
200 mL full-fat coconut milk (or whole milk / cream)
1 Tablespoon butter

Add all the ingredients to a large pot (my 3 quart saucier is great for this), and bring them to a boil. Reduce to a simmer, uncovered, for about 30 minutes. Puree until smooth.

Salt and pepper to taste

Great served with baked cheese and crusty bread.

~~~ based on
Recipe by Stupid Easy Paleo at http://stupideasypaleo.com/2016/01/06/comforting-creamy-broccoli-soup-recipe/

Stone Soup 2019

Yesterday's Stone Soup was actually stone-less, but still pretty darned good! I tried to remember everything that went into it, but I may have missed some things...

Stone Soup 2019

In a large pot, add:
1 kg beef chunks
3/4 cup allumettes / lardons
1 cup oat groats (gruau d'avoine)
2 bouillon de bœuf

Chop and add:
1 1/2 medium onions
4 cloves garlic
half dozen carrots (chunks)
1 leek
several ribs celery
4 parsnips
10 small potatoes
1 clementine, including 1/2 the peel

Add spices:
cumin
ginger
ground cloves
nutmeg
basil
2 bay leaves

Bring to boil, then simmer several hours (3-4, or more)

Remove meat, pull into pieces, and discard fat and gristle. Return meat to pot.

Add black pepper and salt to taste

Ideally, brown mushrooms in butter, and add to soup. I ran out of time (and energy lol), so these didn't make it this time.

Serve with fresh bread and butter. And, since it's a New Year, have a glass of bubbly!

Also very good with pork or chicken instead of beef, and barley (orge) instead of oats. Frankly, I like the pork version better.

~~~
You can read about our tradition here.