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Green Apple-Pomegranate Crab Crepes
By Cristina Lau and Anna Zulaica, winners of the 2009 Crabby Chef contest
A pomegranate and crab crepe takes the title for Crabby Chef
4 Servings
Batter:
1/2 cup flour
1/2 cup milk
1 egg
2 tablespoons butter
Salt and pepper
2 tablespoons chives
Crab Stuffing:
1/3 cup cilantro leaves
2 tablespoons olive oil
2 cups crab meat
1-2 cloves minced garlic
1/3 cup minced green apples
1/2 cup pomegranate seeds
1/2 cup white wine
Sauce:
1 teaspoon butter
1/3 cup minced green apples
1/2 cup pomegranate seeds
4 tablespoons brown sugar
1/2 cup hot water
1 tablespoon pomegranate molasses
1/2 cup white wine
1. Combine flour and milk and whisk until smooth. Add egg and butter and whisk until smooth, then add salt and pepper and chives.
2. Ladle about 1/4 cup of batter onto small saucepan and rotate it to flatten out batter. Once the edges start to curl a bit and the bottom has a golden color, turn the crepe over. Repeat until you have four crepes.
3. Make the crab filling by blending the cilantro and 2 tablespoons olive oil until smooth. Set aside.
4. Drizzle additional olive oil into a saute pan, over high heat, and saute the crab meat and garlic for 1 minute. Mix in the apples and pomegranate seeds, and saute for 2 minutes.
5. Pour in the white wine and reduce. Remove from heat and add the cilantro paste.
6. For the sauce, melt the butter in a saucepan on medium high heat. Add the apple, pomegranate seeds and brown sugar and caramelize the fruits for 1 minute. Add hot water and pomegranate molasses. Turn heat up and add the white wine. Stir continuously and cook for 5 minutes.
7. To serve, spoon the crab stuffing into the crepe and roll. Pour sauce over and garnish, if desired, with a mint leaf.
ENJOY VICTORY CRAB!
Chocolate Raspberry Tiramisu – Shikha Kwair
Ingredients:
50 ladyfingers, cut in half horizontally
1 cup powdered sugar
1 cup mascarpone cheese, softened
1 cup raspberry liquor
33 oz. cream cheese, at room temperature
6.25 Tbsp cocoa powder
Raspberries, for garnish
Place powdered sugar, mascarpone cheese, 1/4 cup liqueur, and cream cheese
in a large bowl; beat with a mixer at high speed until well blended.
Brush cut sides of ladyfingers with liqueur. Spread about 1 1/2 tablespoons
mascarpone mixture over bottom half of each ladyfinger; cover with tops.
Sprinkle with cocoa powder and garnish with raspberries.
Tuscan Bruschetta by Anna Zulaica
Ingredients:
5 tomatoes
fresh garlic cloves
baguettes
balsamic vinegar
E.V. olive oil
handful of fresh basil
fresh mint leaves
salt and pepper
tiny bit of cayenne pepper
Extra olive oil to top baguette slices and toast them.
Slice tomatoes in small cubes, finely slice basil and mint and finely dice garlic. Combine everything together with balsamic and oil- add S&P to taste, cayenne (minimal amount). CHILL in frig for a few hours before serving. Top on toasted bread slices without juice (or else bread gets soggy)
Momos from Cafe Tibet
Serving for 10 main course or 20 as an appetizer:
Ingredients:
MOMO DOUGH
5 cups of flour
1 ½ cup of water
1 pinch of salt
Mix the flour, water, and a pinch of salt and knead it well. The amount of water may vary slightly depending on the age of flour as well as season. Though should be as moist as ordinary bread dough but do not over work. Cover the dough and set aside to rest while preparing for the momo filling.
MOMO FILLING
1lb. Ground beef
6oz. Chopped red onion
3oz. Chopped green onion
2.5oz. Chopped cilantro
1oz. Ginger chopped
1oz. Chopped garlic
1tbsp Salt
1tbsp Soy Sauce
1tsp Black pepper
½ cup Water
¼ cup Olive oil
Mix thoroughly. Taste.
MAKING MOMO
Roll the dough under your palms to a long cylinder. Break into ball of dough each about one inch in diameter. Roll each in your palms as to make a sphere and the press to flatten it into small circles. Use flour rolling wooden rod to enlarge the circle. If possible make the middle of the thinned circular dough slightly thicker.
For all shape, begin by holding the circular dough in your left (or right) hand. Place a tablespoon of filling at the center. Use your thump, forefinger, and he middle finger to pinch a small hold in the edge of circle. Then keeping the thump in the same position gather another pinch of dough from the outside edge with your other two fingers. Keep repeating this motion, occasionally using your other thump to push the filling towards the center. The pinched edge will form a spinal gradually closing down to tiny hole which you can pinch shut.
COOKING MOMO
Different ways:
Steam (most popular)
Boiling in clear soup (specially prepared in winter time)
Half fried, half steamed
Deep fried
Oil steamer and put momos on the steamer. Do not put too close to each other. bring water to boiling. Steam for 15 minutes.
Vegetarian Momo
MOMO FILLING
2lb. Spinach or mushroom
6oz. Chopped red onion
3oz. Chopped green onions
2.5oz. Chopped cilantro
1oz. Ginger chopped
1oz. Chopped garlic
1tbsp Salt
1tbsp SC
1tsp Black pepper
½ cup Water
½ cup Olive Oil