Thursday, June 17, 2010

Sweet Strawberry Crepes

Once again, Executive Chef Christopher Albrecht presented yummy recipes, cooking tips, and shined the spotlight on important issues such as 'childhood hunger' when he discussed the surprising resistance to the Child Nutrition Act Reauthorization Bill, which focuses on nutrition and wellness, and would increase access to after-school meals for school children.

As part of Princeton Library's summertime 'Princeton Eats' program, the erudite chef who is close to local farm sources, shared a preview of which produce will be most plentiful in local environs this month – including the slightly early appearance beginning in July of peaches, nectarines, and tomatoes.

Many of his cooking tips were creative and very useful:

Instead of cutting into aromatic spices, (lest they release their flavors prematurely) – rather break off a piece, or stalk, and add it 'whole.')

When adding basil, first bunch the leaves together so the stems face the same way – then instead of cutting too hard, gently press down.

The best way to sweat onions is to first finely chop them, then gently saute in equal parts olive oil, until they are clear. (he recommends Spring Onions.)

Look for garlic scapes at local farmers markets and enjoy in summer recipes for delicate, mild garlicky flavor.

Scrumptious Strawberry Crepes:

1 cup flour*
¾ cup milk
¼ cup water
¼ tsp. Salt
2 tsp. Oil
2 eggs

Mix ingredients together with a whisk until there are no lumps. Then let rest in airtight container for 1 hour. Bake 2- 3 minutes on each side.

*(Soak Flour Overnite to improve digestibility of the wheat, first add 2 tbs. lemon juice, and cover. Or substitute fresh sprouted wheat.)

Strawberry Jam

7 cups granulated sugar
8 cups cleaned strawberries
4 tsp. fresh lemon juice
50 pectin powder
a few basil leaves (optional)

Clean the strawberries and reserve half; pulse the rest. Add remaining strawberries, lemon juice and pectin to a thick pan and bring to a boil Add the sugar all at once, and return to a rolling boil for 2minute. Infuse with basil(optional) .

Portion the jam into sterilized, hot cans.
Twist the lid on and submerge in water. Bring to a boil for ten minutes.

Let cool, room temp for six hours. Double check the seal.

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