~*~*ethnic recipes*~*~

~*~*ETHNIC RECIPES*~*~


Blueberry Blintzes
Recipe courtesy Tyler Florence, 2004

Cook Time:10 min
Level: Intermediate
Yield: 5 servings
CloseTimes:Prep40 min
Inactive Prep1 hr 0 min
Cook10 min Total:1 hr 50 min

Ingredients:
Basic Crepe Batter:
1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
Cheese Filling, recipe follows
Blueberry Sauce, recipe follows

Directions:
Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.


Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the blueberry sauce on top, dust with confectioners' sugar, and serve right away.

Serve with chopped banana and remaining blueberry sauce. Sprinkle with powdered sugar and serve.

Cheese Filling:
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested and finely grated
1 egg
In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Blueberry Sauce:
2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Melted unsalted butter, for sauteing blintzes
Confectioners' sugar, for dusting
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.


--food network

Recipe Courtesy Emeril Lagasse, 2002

PHILLY CHEESE STEAK

Cook Time:10 min

Yield: 2 sandwiches

Prep10 min
Cook10 min
Total:20 min

Ingredients:

2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, very very thinly shaved or sliced
1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
Ketchup, optional topping
Italian pickled peppers, accompaniment

Directions:

Preheat the oven to 200 degrees F.

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

CABBAGE and NOODLES

INGREDIENTS:
1 large head of cabbage
1 1/2 sticks butter
1 large onion
3-5 small redskin potatoes
wide egg noodles, kluski, or noodles of your choice


DIRECTIONS:
boil potatoes, diced, set aside
cook noodles, according to package directions - set aside
shred or chop cabbage
place in large, heavy skillet
add onion, chopped
add butter

let fry, slowly...
'til cabbage is browned
mix often so it does not burn
add more butter if necessary for browning

place cooked noodles in cabbage, onion mixture
add diced potatoes
mix together

serve hot

CUCUMBER SALAD

3 burpee cucumbers
1 large red onion
2 large tomatoes - beefstake or any tomato of your choice
1 large green pepper
black olives - Italian or Greek Olives

basalmic vinegar
extra virgin olive oil
salt
black pepper

mix together and serve with crusty Italian Bread