Buckwheat Crêpes with Corn Salsa

I’ve been changing up where I’m getting recipe inspirations from.  During the summer there are so many fresh ingredients that I want to use and try, so I tend to look into magazines rather than cookbooks.  At the beginning of this summer I decided to subscribe to Food & Wine and Bon Appetit.  Both provide great food articles, recipes and restaurant recommendations for when you travel.  Where do you get your recipe inspirations from?  I’d love to hear some new ideas!  (cookbooks, magazines, blogs, etc)

Below is one of the recipes which I found in Food & Wine, and I’m so glad I saw it.  At first it was a bit intimidating since I’ve never made a crêpe!  I worried that it would come out super thick- like a pancake and not be edible.  But I tried- and by the 3rd one I got the hang of it.  And if I can do it, so can you!

This made a perfect lunch and dinner- fantastic for leftovers!  I’ll definitely make more of these in the future, but just change up the filling to do something different.  These are a lighter and tastier alternative to a tortilla.  You can make them a day or two ahead- they keep well in the fridge!

Buckwheat Crêpes with Corn Salsa
Adapted from: Food and Wine (August 2012)

Crepes:
2 cups skim milk
2 large eggs
1 tbsp butter, softened
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 tbsp sugar
1/4 tsp salt

Salsa:
2 cups cherry tomatoes, halved
4 garlic cloves, minced
1 tbsp olive oil
pinch of salt
pinch of pepper
1 tbsp butter
2 leeks, thinly sliced
1 jalapeño, chopped (optional)
3 ears of corn, corn kernels sliced off
1/4 cup chopped parsley
cooking spray or melted butter
about 2 oz goat cheese, crumbled
1/4 cup chopped chives

To make the crepe batter mix together, in a blender or food processor, the milk, eggs, butter, buckwheat flour, all-purpose flour, sugar, and salt.  Keep the batter to the side until you are ready to make the crepes.

Preheat the oven to 325°F.  On a baking sheet toss the tomatoes and garlic with olive oil, salt and pepper.  Roast for 25 minutes, or until the tomatoes are slightly drained.

In a skillet, melt the butter and then add the leeks.  Cook them over medium heat for about 5 minutes.  Then add in the jalapeño and corn kernels, cook for about 2 minutes.  Next add in the tomatoes and parsley, cook for 2-3 minutes.

Heat a 10-inch nonstick skillet, and spray it with cooking spray or brush it with melted butter.  For each crepe use about 1/4 cup of batter, pour it into the skillet and swirling it around to coat the pan.  Cook over medium heat, until the top is dry and the bottom is lightly golden, about 2 minutes.  Then flip the crepe over and cook for 1 more minute.  Transfer the crepe to a plate to cool off.  Repeat with the remaining batter, which should make about 10-12 crepes.

To serve, spread the crepe onto a plate.  Then spoon the salsa onto the center of the crepe.  Sprinkle the goat cheese and chives on top, and then roll each crepe into a cylinder.

Mushroom Israeli Couscous Risotto

I think there are two kinds of food shoppers.  Sam falls into the group which goes into the store, for exactly what he needs, and escapes as soon as he can.  I, on the other hand, love to browse the aisles.  What if I miss some new and exciting product?

Last year I was searching for Israeli couscous, but I could never find it.  Who decides which aisle holds certain products?  I have a feeling that me and that individual are not on the same wavelength.  There are times where I’ll circle around searching for something in particular, and never end up finding it.

One day, when I was alone in the store, I stumbled upon Israeli couscous.  Finally!  Of course once I find the product, I couldn’t find a recipe which I wanted to try.  I recently organized my food magazine basket (growing every month), and finally came across a recipe which sounded delicious.

What is Israeli couscous?  Other names it is known as are: ptitim, Jerusalem couscous or pearl couscous.  In the 1950’s food rationing in Israel was enforced, and during this time rice was scarce.  The prime minister asked Osem (the largest food manufacturer and distributor in Israel) to make a wheat-based substitute.  The company then made ptitim, made of hard wheat flour roasted in the oven.

These days, Israeli couscous is marketed towards children in Israel.  Just like pastas in the US- they are made in various shapes to cater to a younger crowd.  Many eat ptitim plain, fried with onions, or topped with tomato sauce.  Meanwhile, in the US you can find it in trendy, upscale restaurants.

Mushroom Israeli Couscous Risotto
Adapted from: Cooking Light (March 2009)

We basically made a risotto, but rather than using arborio rice- I tried out Israeli couscous.  Both of us really enjoyed it, it was a bit lighter and more filling.  If you’re not a fan of mushrooms, feel free to swap it out for asparagus and green peas, or use whatever mushrooms you have in your fridge.

 

2 1/2 cups of vegetable broth (or chicken)
1 cup of water
2 cups of shiitake mushrooms, sliced
2 shallots, chopped finely
5 garlic cloves, minced
1 1/4 cups uncooked Israeli couscous
1/2 cup dry white wine (ex: Bogle Chardonnay)
1 tsp salt
1/2 tsp pepper
4 oz goat cheese
4 tbsp chives, chopped

Combine the broth and water in a saucepan over medium heat, bring it to a simmer.  Continue to simmer this broth until you use it all up.

Heat olive oil in a saucepan, then toss in the mushrooms.  Allow them to cook for about 5 minutes, or until the moisture evaporates.  Add in the shallots and garlic, cook for another 2-3 minutes.  Then add the Israeli couscous, stir constantly for about 1 minute.  Finally pour in the wine, cook for another minute or until most of the liquid is absorbed, stir constantly.

Add a ladle (about 1/4 cup) of broth into the couscous mixture.  Stir constantly until the broth is absorbed.  Then add another ladle of the broth, continue until all of the broth has been used.

Stir in salt and pepper.  Finally, add in the goat cheese and keep stirring until it has dissolved into the couscous mixture.

Divide the couscous onto 4 plates, and sprinkle with the chives.