Tag Archives: herbs

Crepes

Posted on by under Breakfast

When I think of crepes, I don’t think of lunching at a sidewalk cafe in Paris, instead I think of my Bat Mitzvah. That’s right, I had a crepe station at my Bat Mitzvah. No gauche chicken nugget bar or candy table — crepes. My classy roots run deep. Side note: my Bat Mitzvah was an elegant brunchtastic affair in a garden setting. Now back to the crepes. This recipe is surprisingly simple and easy to make — all you need is a nonstick frying pan and a spatula. I decided to go savory and threw in some herbs to the batter and sautéed mushrooms and onions to put inside. Crepes are a great brunch alternative to pancakes or omelets. These will have you saying, “holy crepe, these are good!” all weekend long.

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Crepes

From The New York Times Magazine

3 eggs

1/4 cup flour

1/4 cup milk

2 tablespoons melted butter

pinch of salt

handful of chopped herbs (parsley, dill, mint)

Beat eggs and whisk in remaining ingredients. Heat a nonstick frying pan over medium heat. Add a ladleful of batter to the pan, just enough to thinly coat the bottom of the pan. Cook until the edges start to brown, about 30 seconds. Flip and cook for about 10 seconds. Stack crepes on a plate and cover with a cloth towel to keep warm until serving.

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Holy Mackerel

Posted on by under mains

During one cruel summer at Park Day Camp, tuna fish was declared uncool by the Sisterhood of Evil, aka my seven-year-old peers. Those who dared to consume tuna were banished to eat lunch in the projects of grassy lunchtime real estate— far away from the cool crowd. That summer, mustard (my favorite sandwich condiment) and bangs (had ’em) also qualified as abhorrent. I might as well have just become home schooled. Even in middle school there was a period where fish was again uncool to eat. What the heck people? Fish is delicious. Fish is sophisticated and healthy.  It can be prepared in any number of ways — roasted, poached, fried. It can even be served raw. Can you say the same about chicken? No.  Salmonella anyone? So needless to say, the fish-haters did not get to me and I remained a loyal and fervent fish fan. Whenever I find a fish recipe that’s not tilapia or salmon, I get very excited. This mackerel recipe definitely intrigued me. Boldly flavored fish on a bed of crispy roasted potatoes with a tangy yogurt sauce. Yum.  Quite frankly, if you don’t like it, you can sit somewhere else.

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Mackerel with Crushed Potatoes

Based on this recipe from Bon Appetitpicstitch (31)

1 whole mackerel filleted, skin left on

5 tbsp olive oil

salt and pepper

4 cloves of garlic, crushed

1 tsp lemon zest

4 tbsp chopped parsley

1 tsp chopped basil

1 lb yukon gold potatoes or fingerlings

1/2 cup plain whole-milk Greek yogurt

1 tsp lemon juice

1 tsp white wine vinegar

Sea salt

Preheat the broiler.  Place potatoes in a pot of boiling water, add a good amount of kosher salt. Let the potatoes cook for about 15 minutes. Drain and let cool. Put the potatoes on a sheet pan and using a measuring cup press the potatoes down to flatten slightly. Pour over 4 tablespoons of olive oil, crushed garlic and season with salt and pepper. Place under the broiler for 10-12 minutes. Meanwhile, whisk together the yogurt, lemon juice and vinegar and season with salt and pepper. Take the potatoes out and put the fish fillets skin side up on the potatoes and pour the remaining tbsp of olive oil on the fish and season with salt and pepper. Place the fish and potatoes back under the broiler for 10-12 minutes. The  fish skin and potatoes should be crispy and delicious and the fish should flake easily. Top with basil, parsley, zest and sea salt. Spoon some yogurt sauce on your plate and top with potatoes and fish. Heaven. On. A. Plate.

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