Crepes are the original pancake but much thinner. They were largely forgotten in favor of the much thicker pancakes you enjoy today. They were reintroduced by the French with the famous Crepes Suzette. This dish is served with much flare as it usually prepared in front of dinning guest. The end of the preparation, the crepes suzette is set on fire to flame the alcohol and sugars. When this dish was invented this happened by accident.

Creamed Mushroom Crepes

Crepes are a very versatile dish. You can serve them with sweet or savory fillings. There are endless combination that can be made. This can make crepes the main dish, a breakfast item or a dessert. Today I am making Creamed Mushroom Crepes, and it is going to be my breakfast.

For Crepes

1 Cup of Flour
1 Cup Milk
1/2 Cup Water
2 Eggs
3 Tablespoons of Butter
1/2 Teaspoon of Salt

Mix all the ingredients in a blender until smooth. Leave the batter to rest in the refrigerator for at least 2 hours. Heat butter in non-stick pan. Pour two tablespoons of batter into the pan. Quickly rotate the pan in a circular motion to spread the batter all over the pan. If the batter is too thick, add a little more milk. Cook until the bottom side is golden brown. Carefully flip the crepe with a spatula. Cook until the second side is golden brown.

You can fill the crepes with all types of fillings. Here are some suggestions:

Strawberry Marmalade
Penut butter and Bananas
Apple Sauce
Fresh Fruits and Cottage Cheese
Chocolate
Ice Cream
Cajeta
Ham and Spinach
Ham and Cheese
Creamed Mushroom

For Creamed Mushroom Filling

1/2 Large Onion
1 Cup of Mushrooms
3 Tablespoons of Olive Oil
1 Tablespoon of Butter
2 Cloves of Garlic
1 Cup of Cream
1 Teaspoon of Tarragon
1/2 Teaspoon of Thyme

Heat the butter and the oil in a saute pan. Dice the onion. Add to the pan and cook the onion until transparent, but not browned. Add the mushrooms to the pan, cook until soft. Add the finely minced garlic, cream, tarragon and thyme and cook on low heat for 1 minute. Salt according to taste. Serve over the crepes.

Every time I have this chowder, I am reminded of the ocean. Clam Chowder has silky taste of the cream blended with the potatoes that is accentuated by the salty sea flavor of the clams. When I make this chowder my whole kitchen smells like I am just blocks away from the beach.

New England Clam Chowder

New England Clam Chowder is probably the world’s most recognized chowder. Chowders are usually considered soups. This is because commercial chowders you buy in restaurants are thin, flavorless and laking all heartiness. I believe that chowders are much more than a soup, a chowder is a complete meal.  A homemade hearty clam chowder can be served as the main course and none of my guests will leave with an empty stomach.

For New England Clam Chowder

4 Lbs Small Cherrystone Clams
1 Onion
2 Cloves of Garlic
3 Large Potatoes
5 Strips of Bacon
2 Tablespoons of Butter
1 Stalk of Celery
1 Teaspoon of Thyme
1 Bay Leaf
2 Cups of Cream
2 Tablespoons of Black Pepper
Parsley
Croutons

Wash the clams from dirt and mud. In a steamer, bring 1 cup of water to a boil. When the water is boiling, add the clams to the steamer and steam for 10 minutes. Remove the clams. The water will now contain clam juice. Reserver the clam juice for later. Remove the meat from the clams, discarding any unopened clams. Dice the bacon in a 1/4 inch die. Melt the butter in a large stock pot. Add the diced bacon. Cook until the bacon is crisp and brown. Meanwhile, dice  the onion into a 1/2 inch die. Cut the celery into 1/4 inch pieces. Remove all the fat from the cooking of the bacon and butter only leaving 1 Tablespoon. Add the onions and celery with the bacon, and cook until the onions are transparent. Peel the potatoes. Dice the potatoes into a 1/2 die. Add the clam juice, potatoes, thyme and the bay leaf. Cook for 10 on boiling or until the potatoes are tender, but not mushy. Remove from heat. Dice the clam meat. Add the cream and diced clam meat into the pot. Add the black pepper. Let it cool down and serve with garnish of celery and croutons.

I learned to make this dish a long time ago. It was fashioned after my favorite breakfast item from the Mcdonald’s menu, the Egg McMuffin. It is a very simple dish to make. You can have it ready in less than two minutes. After this recipe, there is no excuse for missing the most  important meal of the day.

Egg, Ham and Cheese Muffin

The simplicity of the dish requires the use of a microwave and a toaster oven. It is the only way to have the breakfast that fast. You start  toasting the muffin in the toaster oven. Then you nuke the egg in the microwave. By the time the toaster oven finishes, the only thing left to do is to assemble.

For Egg Muffins

1 Egg
1 English Muffin
1 Ham
1 American Cheese
1 Teaspoon Butter

Slice the English muffin in half to get two pieces. Toast them in the toaster oven on medium. On a microwave safe cup,  add 1 teaspoon of butter. Melt in the microwave for 20 seconds. Move the butter around to coat the bottom part. Be careful the cup will be hot. Crack the egg. Add the egg in the cup with the melted butter. Cook for 1 minute on the microwave. Put the bottom part of the muffin on a plate. Place the cheese on top of it. Turn over the cup over the muffin and the egg should slide off. If it does not slide off you did not coat the cup with butter correctly. Add the ham. Place the top part of the muffin. Variations — You can use bacon, or other types of cheeses. You can also add a slice of tomato, or onions. The cooking time for the egg will differ according to your microwave.

If you lookup comfort food in the dictionary you will probably see a picture of macaroni and cheese. I have never met a kid that does not like macaroni and cheese. It was a favorite dish of mine when I was young, and it is now a favorite dish of my family. Macaroni and cheese recipes are known to come from Italy since medieval times.  Ever since, they have been a common recipe in most households.

Macaroni and Cheese

Instant macaroni and cheese dishes never tastes as good as a home-made one. Even the ones that come with a ready made cheese sauce instead of cheese powder are really not that good. After searching for a better alternative, I came up with the following recipe.

For macaroni and cheese

8 Cups of Water
1 1/2 Cups Elbow Macaroni
2 Tablespoons of Butter
3/4 Cups Evaporated Milk
1 1/4 Cups Cheddar Cheese
2 Eggs
Kosher Salt
Black Pepper

Add 8 Cups of water and 1 Tablespoon of salt to a medium boiling pot. Once the water reaches a boil, add the elbow macaroni to cook for 7 to 10 minutes according to your desired tenderness. Drain in a heat resistant colander. Rinse the pasta with cold water to stop it from cooking. Keep the pasta in the colander. Melt the butter under low heat in the empty boiling pot. Return the pasta to the pot. Coat pasta with the melted butter. In an mixing bowl, add the eggs, milk, a pinch of salt, and a pinch of pepper. Whisk it throughly. Add it to the pasta mixture. Continue cooking under low heat and gradually add the cheese while stirring. Turn off the heat once you have a creamy sauce. Optional — You can add bits of ham, hotdog sausage, bacon bits to give it a different flavor.