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Culinary Arts Creations

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by Ava Morlier, Culinary Arts Writer

Happy August! Feeling bored and want a gourmet dish to try? Try making today’s recipe: crepes! Simple, easy to customize, and delicious, crepes are a favorite of many. They can be sweet or savory, allowing them to be enjoyed by many for both mealtimes and desserts. Savory crepes marry together salty goat cheese, tangy tomatoes, and herby basil in the filling to create a rich, well-balanced flavor in the crepe. The addition of a balsamic vinegar drizzle (if preferred) can help introduce a sweet and tangy flavor, further enhancing the flavor of the tomato. Impress friends and family alike with this world-renowned favorite. Enjoy making (and eating) these savory crepes!

Savory Crepes

Ingredients

For the Crepes:

2 large eggs

¾ c. milk

½ c. water

1 c. all-purpose flour

3 tbsp. melted butter

¼ tsp. salt

fresh basil

For the Filling:

1 oz. room-temperature goat cheese

1 tomato, thinly sliced

1 tbsp. minced fresh basil leaves

garnish (optional)

– fresh basil leaves

– balsamic vinegar

Instructions

In a blender, combine the ingredients of the savory crêpes. Blend 7-10 seconds on high.

Put in fridge and let chill for 1 hour

Meanwhile, set out goat cheese in order to allow it to reach room temperature. On a cutting board, cut tomato into very thin slices with a serrated knife. Working on the other side of the cutting board, thinly cut the basil leaves (you can also shred the basil by hand to save on dishes). Once finished, put the tomatoes and basil in the refrigerator for later use.

Make the crêpes: On the stovetop, set a medium-sized skillet on medium heat. Add butter to coat the skillet when the skillet is warm.

Pour ¼ c. batter onto the middle of the skillet. Swirl batter around the skillet so it coats the entire surface of the skillet. Continue moving the batter until the crêpe is thick.

Set the skillet on the burner and let cook. Flip the crêpe when the edges of the crêpe curl inward. Once flipped, let cook for 10 seconds, then set on a plate. Place a paper towel on top, then cook the next crêpe. Repeat until all of the batter is used. Note: The first crêpe will not turn out well, and that is okay!

Once the crêpes are done, begin assembling the savory crêpe: spread room-temperature goat cheese across the surface of the crêpe with a butter knife. Put tomato slices on half of the crêpe and sprinkle on basil. Fold the crêpe in half, putting the top over the tomatoes. Take the top edge of the crêpe and fold over to make a triangle. Continue to fold over to make 1 large layered triangle. Cook folded crêpe in the skillet until lightly browned, 1-2 minutes per side.  Garnish as desired, drizzling on balsamic vinegar, if using, or sprinkle on fresh basil. Serve.

Tools Needed

Dry and liquid measuring utensils, blender, medium non-stick skillet, serrated knife, chef’s knife & cutting board, spatula, plate, spoons.

*With credit to the Video “Alton Brown Makes crêpes 3 ways l Good Eats l Food Network” by Food network on youtube.com; Erin Alderson’s Gluten Free Oat crêpes with Tomatoes, Basil, and Goat cheese recipe on naturallyella.com;, and “How to Fold crêpes” by wikihow staff on wikihow.com.

Culinary Arts Creations

By On · Add Comment · In Columns

by Ava Morlier, Culinary Arts Writer

Finally, May brings the warm weather we’ve all been waiting on! This winter was incredibly long. It was a great time to experiment with hearty dishes like chilis, soups, and stews. But with warmer temperatures, comes more fresh dishes that utilize the grill and other outdoor cooking techniques (like roasting over the fire). And, let’s not forget Memorial Day! A time to honor those in the military who died in combat and to celebrate our personal freedoms given to us from their sacrifices. Memorial Day offers the opportunity to exercise our personal freedoms as Americans, as we get to talk to friends and family about whatever we want, dress however we want (let’s hear it for shorts season), and grill whatever we want from the resources readily available from our grocery stores (you want 50 pounds of squid? Go ahead! Your personal freedoms allow you to do that!). Speaking of the famous Memorial Day BBQ, today’s dishes are great main and side dishes that compliment each other nicely: BBQ Pork and Mashed potato fries!

Sweet and tangy, complimented with crunchy and salty, these dishes are easy to make and delicious.

The mashed potato fries may seem confusing. Why go the extra length to make mashed potatoes and then fry them? Boiling the potatoes first ensures that the potatoes will be tender and not undercooked when in fry form. By adding cornstarch to the mashed potatoes, the fries can be more easily shaped (and customized into whatever shape you want) and handled.

Another ingredient that may be questionable is using Cola for the pork. Cola (surprisingly) makes a great marinade for pork. The acidity of the soda helps break down the meat, while the sugars in the soda enhance the sweetness of the BBQ sauce. Cooking the meat in cola also ensures that the meat doesn’t dry out and that it remains both tender and juicy. Enjoy your Memorial Day, flavorfully!

BBQ Pork & Mashed Potato Fries

Ingredients

For the Pork

1 pork shoulder

1 tsp. brown sugar

1 cup BBQ sauce (I used Sweet Baby Ray’s)

1 liter Cola (any brand)

¼ tsp. black pepper (more or less, depending on preference)

2 tsp. garlic powder (more or less, depending on preference)

2 tsp. onion powder (more or less, depending on preference)

1 tsp. salt (more or less, depending on preference)

For the Fries

2 potatoes

3 tbsp. cornstarch

Salt and pepper, to taste

1 cup oil (canola or vegetable) for frying

Salt (for after the fries are finished frying)

Optional: cheese, other seasonings (such as onion powder, garlic powder, or chives)

Tools Needed

Crock pot or dutch oven, liquid and dry measuring utensils, pan, bowl, spoon, knife, cutting board, peeler, medium pot (for boiling potatoes), strainer, bowl, mixer or masher, medium pot or fryer, large sheet pan (or clean surface), knife, rolling pin, pan/plate layered with a bed of paper towels.

Instructions

1.   Make the pork:

a. In the oven: Preheat oven 325o. Place pork shoulder in the dutch oven. Rub top and sides with dry seasonings; then pour half of BBQ sauce and cola on the pork (it should be covered in liquid; this will ensure the pork doesn’t dry out). Cover with the lid and bake in the oven for 2 hours.

b. In the crock pot: Place meat in a medium-heat crock pot. Rub top and sides with dry seasonings; pour half of BBQ sauce and cola on the pork (should be covered in liquid). Cover and let cook 4 hours.

2.   Once finished cooking (the meat should be easy to pull off with a fork), take out of the oven/crock pot and place on a pan. Take as much of the fat off as possible. Place meat in the bowl.

3.   Shred the meat, pulling against the grain. Once shredded, add the rest of the sauce and mix with a spoon. Serve on a bun or alone.

4.   Make the fries: Set water to boil in a medium pot. Peel and cut out the eyes of the potatoes. Dice the potatoes into small cubes.

5.   Place diced potatoes in boiling water and cook until soft, about 15-20 minutes. Strain once cooked and place in a bowl.

6.   Add salt and pepper (and desired other seasonings/ingredients) and mix/mash until potatoes have a smooth consistency.

7.   Add cornstarch and mix until cornstarch is well incorporated.

8.   Take the mixture out of the bowl (it should be the consistency of play-doh) and turn onto a clean work surface floured with cornstarch. Roll out to medium thickness; cut into long strips (you can shape the dough into shapes if preferred).

9.   Start a medium pot full of oil or a fryer on medium heat. Once hot, gently place fries into oil. Cook, flipping the fries after 1-2 minutes (or until golden brown).

10. Place finished fries on a bed of paper towels and salt immediately. Repeat with remaining uncooked fries.

11. Place finished fries on a plate/bowl and serve.

*With credit to With credit to Chef Liddick of CTC and user Kim’s Coca Cola Pulled Pork recipe on insanelygoodrecipes.org for ingredient proportions; information on how cola affects meat gleaned from How Soda Affects Meat, by Kim Grundy, PT on Livestrong.com.