Crepes – 4 Ways!

Crepes

So the 9 Days are wrapping up, but I thought I would give you one last menu idea to add to your repertoire that like the frittata, once you know the base, you can fit to match your own taste buds. Crepes! Or for our Yiddish followers, blintzes! Despite what you might think, crepes are easy and they are not just for dessert.

I’ll start you off with the basic crepes recipe, as well as give you an egg dish, some vegetarian options, and  a salmon dish to end. With each case, you will have to prepare the crepes first, and then make whatever filling you choose. While the crepe recipe below is not a sweet one, you can also use it with sweet fillings easily, such as ice cream, fresh fruit, or chocolate-hazelnut spread. The choices are really endless.

The Basic Crepes Recipe

Ingredients:
1 ½ cups all-purpose flour
3 eggs
¾ cup milk
¾ cup water
⅓ teaspoon salt
3 tablespoons butter, melted

Directions:
In a large mixing bowl, whisk together the flour and the eggs. Gradually stir in the milk and water and continue stirring until combine. Add the salt and butter, and beat until smooth. For best results, cover and place in refrigerator for one hour.

Heat a large skillet over medium high heat, brush with oil. Pour ¼ cup of the batter into the heated pan. Quickly lift and tilt the pan, swirling the batter to coat the bottom of the pan evenly.  Leave on the burner for about 2 minutes, or until the crepe is just firm and begins to brown at the edges. Use a spatula to gently release from the pan, flip onto a plate and repeat until all the batter is used. For crispy crepes, cook a little longer on the second side until bottom is browned.


Egg Crepes with Pico de GalloSavoury Scrambled Egg Crepes with Avocado Pico de Gallo

Ingredients:
Scrambled Eggs:
8 large eggs, beaten
½ cup milk
salt and pepper to taste
1 tablespoon vegetable oil

Pico de Gallo:
2 avocados, pitted and diced
1 large tomato, diced
1 tablespoon jalapeno, minced
1 tablespoon fresh cilantro, minced*
2 tablespoons lime juice
salt and pepper to taste

* Click here to learn how to clean cilantro.

Directions:
To prepare the eggs:
In a large bowl, whisk the eggs, milk, and salt and pepper to taste. Heat the oil in a nonstick medium skillet over medium heat. Pour the eggs into the skillet and gently fold the eggs as they begin to set. Once the eggs are cooked, remove from the heat and keep warm.

To make the pico de gallo:
In a medium bowl, combine all ingredients and season with salt and pepper to taste. Refrigerate, covered, until ready to use.

To assemble the crepes:
Fill the crepes with the warm scrambled eggs, and fold crepes into quarters. Serve the crepes with pico de gallo on top.


Mushroom, Spinach and Parmesan CrepesMushroom Spinach and Parm Crepes

Ingredients:
5 tablespoons unsalted butter, divided
4 large shallots, small dice
5 medium garlic cloves, minced
¾ tablespoon dried thyme
kosher salt
1 ½ pounds mushrooms, sliced thin
8 cups baby spinach leaves*
2 cup finely grated Parmesan cheese, divided
1 green onion/scallion, sliced thin, to serve*
12 (9-inch) crepes

* Click here to learn how to clean baby spinach and green onions/scallions.

Directions:
Prepare the crepes first and set aside. Melt 4 tablespoons of the butter in a large skillet or nonstick frying pan over medium heat. Add the shallot, garlic, dried thyme, and a pinch of salt and sauté, stirring frequently, until the shallot has softened, about 3 minutes. Add the mushrooms to the skillet, turn the heat to medium-high, and sauté, stirring frequently, until the mushrooms have softened and browned, about 5 minutes. Due to the volume of mushrooms, you may want to brown them in batches, so that they get browned evenly and nicely. If so, you might need to add a little more butter to the pan to brown the second batch of mushrooms, as they tend to soak up the oil pretty quickly.

Once all the mushrooms have been browned, if you did them in batches, return everything to the pan, and add the spinach and cook it until it wilts, about 3 minutes. Remove the pan from the heat and set aside. In your oven, turn the broiler on and arrange a rack about 6 inches from the heating element. Smear a baking dish with the remaining tablespoon of butter and set aside.

Lay the crepes out on a work surface. Distribute the mushroom-spinach filling between the crepes, arranging it in a line along the diameter of each one. Sprinkle the Parmesan on top of the filling, leaving some to top the crepes with. Carefully roll up the crepes to form cylinders. Place the rolled crepes in the buttered baking dish and sprinkle with the remaining Parmesan. Place the crepes under the broiler to brown, about 2 minutes. Transfer the crepes to a warmed plate, top with sliced green onion/scallion, and serve each person two.


Summer Vegetable CrepesSummer Vegetables and Cheese Crepes

Ingredients:
½ cup sour cream
¾ cup chopped fresh chives, divided, plus more for garnish*
4 ½ tablespoons milk
1 tablespoon lemon juice
1 ¼ teaspoons salt, divided
1 ½ tablespoons extra-virgin olive oil
3 cups chopped zucchini
2 cups chopped green beans
1 ½ cups fresh corn kernels
1 ½ cups ricotta cheese
¾ cup shredded monterey jack cheese
⅓ teaspoon freshly ground pepper
6 (9-inch) crepes

* Click here to learn how to clean chives.

Directions:
Prepare the crepes first and set aside. Stir the sour cream, ⅓ cup chives, milk, lemon juice and ½ teaspoon salt in a small bowl until combined, and then set aside.

Heat the oil in a large non-stick skillet over medium-high heat. Add the zucchini, green beans and corn and cook, stirring, until beginning to brown, about 6 to 8 minutes. Reduce the heat to low, and stir in the ricotta, monterey jack, and the remaining chives, plus the remaining salt and pepper. Cook, stirring gently, until the cheese has melted, about 1 to 2 minutes, then remove it from the heat.

To roll the crepes, place one on a piece of parchment or wax paper. Spoon one-sixth of the vegetable-cheese mixture (about ¾ cup) down the centre of the crepe. Use the paper to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the sauce you set aside earlier, and more chives, if desired.


Salmon Crepes with Mornay SauceSalmon crepes

Ingredients:
1 pound fresh salmon filets, skin removed
1 large leek, cleaned and sliced in thin rounds*
3 tablespoons butter
3 tablespoons flour
¼ cup dry white wine
1 ½ cups whole milk
½ cup grated gruyère cheese, divided (you could also use parmesan or swiss)
⅛ teaspoon nutmeg
salt and pepper
12 crepes

* Click here to learn how to clean leeks.

Directions:
Prepare the crepes first and set aside, and preheat the oven to 350°F. Melt the butter in a frying pan on medium heat. Add the leeks and cook until they start to soften – about 3 minutes. Add in the salmon filets, flaking the fish into small pieces as it cooks. When the fish is cooked through, sprinkle on the flour and stir to mix completely with the fish and leeks. Pour in the wine and milk and cook, stirring occasionally until the mixture boils and thickens – about 5 minutes. Remove from heat and stir in ¼ cup of the cheese. Let the mixture cool for about 5 minutes, then stir in nutmeg and salt and pepper to taste.

For each crepe, mound a generous ¼ cup of the salmon mixture in a log shape in the centre of the crepe. Fold over about ½ inch of the side edges to hold in the filling, then roll the crepe up. Place the crepes seam-side down in a greased baking dish, and sprinkle with remaining ¼ cup of cheese. Bake at 350°F for 20 minutes. Serve immediately.

The Only Frittata Recipe You’ll Ever Need

Frittata

So since we are still in the period known as the Nine Days (see more about this by checking out two of my earlier posts from last year, here and here, or by visiting Chabad.org by clicking here.) I thought I would give you a quick and easy meatless supper idea that has an easy base, that can then be customized to meet your family’s personal tastes. A frittata fits the bill on all those counts! It’s meatless, it’s easy, it’s quick and it is totally customizable! In fact, you can make two different flavours! Or you can just make a lot of frittata, ’cause to be honest, it tastes even better cold/room temperature the next day!

The recipe below will give you the basic technique along with a few winning flavor combinations. These are great starting points for those who are new to frittatas, but they’re definitely not the end. The whole point of a frittata is that you can make it anytime, with almost anything. Just keep these few tips in mind.

Keep the size of your dish in mind:
Any 2-quart baking dish works well for this frittata. (For a classic look, bake your frittata in a cast-iron skillet.) Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.

Be kind to your eggs:
Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.

Mix-in moisture:
While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first, otherwise it will make your frittata soggy.

Ingredients:
4 ½ tablespoons olive oil
¾ cup diced onions
12 large eggs
¾ cup milk
1 teaspoon salt
⅓ teaspoon pepper

To customize:
Provençal:
1 ½ cups sautéed diced red bell pepper
1 ½ cups sautéed zucchini
⅓ cup finely chopped fresh basil*

Italiano:
12 ounces vegetarian Italian sausage, browned and crumbled
¾ cup cooked broccoli rabe, cut in 2 inch segments*
⅓ cup grated parmesan cheese

Springtide:
3 cups sliced cooked asparagus*
6 ounces smoked salmon, chopped
⅓ cup chopped fresh chives*
⅓ cup chopped fresh parsley*

Greco:
1 ½ pounds baby spinach, wilted and squeezed dry*
¾ cup crumbled feta cheese
3 tablespoons chopped fresh dill*
3 tablespoons sliced scallions/green onions*

* Click here to learn how to clean basil, broccoli rabe, asparagus, chives, parsley, baby spinach, dill and scallions/green onions.

Directions:
Preheat your oven to 350°F. In a 10” oven-safe skillet over medium-high heat, heat the olive oil, then add the diced onions, and cook until softened, about 5 minutes. In a large bowl, whisk together your eggs, along with the milk, salt and pepper. Add whatever mix-ins you wish, any of the above suggestions, or one of your own creation.

Pour the egg mixture into the skillet, stir and cook, until the edges start to pull away from the pan, about 5 to 7 minutes. Bake at 350°F until set, about 16-18 minutes.  To serve, cut into wedges and serve with a nice side salad.

If you are using a baking dish instead of an oven safe skillet, you can start the frittata on the stove-top, then very lightly grease a 2 quart baking dish and carefully transfer the frittata to the dish, to finish baking in the oven. It won’t be as pretty, but it will do the job in a pinch.

Bannock (Nunavut)

BannockBannock, a quick biscuit–type bread, is a speciality of aboriginal cooks throughout North America, including in Nunavut. For the fluffiest results, toss the ingredients together as few times as possible. When cooking, use two spatulas to turn – one to lift and the other to support – to keep the hot oil from splashing. Enjoy bannock with tea, or serve with soup or stew to soak up the juices. This will make 10 slices of Bannock.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup milk*
½ cup water
vegetable oil, for frying

* For non-dairy Bannock, substitute with soy or almond milk.

Directions:

In bowl, whisk together the flour, baking powder and salt. Make well in centre and pour in the milk and water. Toss with fork just until soft, slightly sticky dough forms. Turn out the dough onto a floured surface and with floured hands, press into an 8 inch circle.

Meanwhile, pour enough oil into cast-iron or heavy skillet to come ½ inch up the side. Heat the oil over a medium heat. Fry the dough, turning once, until puffed and golden, and tip of knife inserted in centre comes out clean, about 8 minutes. To serve, cut into 10 pieces.

Potato Galette (PEI)

Potato Galette

So the little province with the big heart, and name, is Prince Edward Island. This small province (only 5660 square kilometres or 2190 square miles), is one of Canada’s three maritime provinces and sits in the Gulf of St. Lawrence. When I think of PEI though, two things come to mind. The Anne of Green Gables book series and Potatoes! For those of you that are not familiar, Anne of Green Gables is a book series published from 1908 through 1921 and written by PEI born author Lucy Maud Montgomery. The series pivoted around a young woman named Anne, and her adventures and family who all lived in PEI. The series became quite famous, and spawned movies and televisions series based on Anne’s character. The other PEI claim to fame that I mentioned is their potatoes! Known for its red soil, PEI grows a bounty of potatoes, and in fact produces 25% of all potatoes grown in Canada! So, when it came to a recipe to showcase PEI, how could I not choose a potato one?! Today’s galette, or pie, will make a yummy, cheesy side dish and will serve 8.

Ingredients:

5 pounds of peeled, thinly sliced PEI potatoes
½ cup olive oil
½ cup puréed onion (about 1 onion)
2 teaspoons minced garlic (about 2 cloves)
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 tablespoon dried basil
4 teaspoons salt (or less if desired)
½ teaspoon freshly ground pepper
1 cup parmesan cheese
2 cups mozzarella cheese

Directions:

Sauté the onions and garlic in olive oil until softened, about 5 minutes. Add the herbs and let the mixture cool. Pre-heat the oven to 350 degrees. Slice the potatoes very thin, using a mandolin if you have one. While you are slicing the potatoes, keep the cut ones in a large bowl with water. This will remove the excess starch from the potatoes and keep them from turning brownish/grey. Drain the sliced potatoes and dry them, then toss the potato slices with the cooled down onion mixture. Take a 9″ x 13″ pan, and rub or spray with oil. Combine the salt and pepper with the two cheeses. Place a layer of potato slices on bottom of pan. Sprinkle a layer of cheese mixture alternating with potatoes and finishing with cheese on top. Cover with foil and bake for 1 hour. Uncover and let bake for another 20 minutes, so that the cheese can become golden brown. Let cool. Cut into 8 pieces (1 across, 4 down) then cut squares in half to make 16 triangles.

Citrus Dill Gravlax

GravlaxSo how can you be a kosher cooking blog having a week highlighting fish, and not touch on Lox? It’s a Jewish staple! Confession time… up until a few months ago I could not stand Lox of any kind. Even the smell or thought of it turned me off completely. Now I seem obsessed with it! I don’t like it… I LOVE it! Better late than never I guess!

Now I realize that Gravlax is not Lox. Lox is cured through smoking while Gravlax is cured in a salt/acid mixture. The tastes and textures though are quite similar. That, and you can make Gravlax easily at home… Lox, not so much (I’m not counting those that have their own personal smokers at home). This dish takes a while to cure, but in truth, very little effort to make. Trust me this will be a HUGE hit at your next party and your guests will be incredibly impressed.

Ingredients:

Gravlax:
1 (1-pound) salmon fillet, skin on
1 teaspoon whole white peppercorns
1 teaspoon whole black peppercorns
2 tablespoons sea salt
2 teaspoons sugar
zest of 1 orange**
zest of ½ lime**
zest of ½ lemon**
1 ½ tablespoons tequila/vodka/gin (plus more if needed)
1 cup chopped fresh dill, divided*

Sauce:
2 tablespoons honey mustard
1 tablespoon white vinegar
3 tablespoons canola oil
2 tablespoons chopped fresh dill*
¼ teaspoon salt
pepper, to taste

To serve:
Melba toasts or toast points
capers
sliced onion
dill sprigs

* Click here to learn about cleaning dill.
** Click here for my tips on zesting citrus.

Directions:

For Gravlax: Heat the peppercorns in a small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush with mallet or bottom of heavy pan. Transfer spices to small bowl. Mix in salt, sugar, and the zests of the orange, lemon and lime.

Trim the fillet so that it is uniform in size. Using small sharp knife, poke 12 small holes through skin of both pieces of salmon. Rub ⅓ of spice mixture over skin. Sprinkle ⅓ cup chopped dill in bottom of 7x7x2-inch or 8x8x2-inch glass baking dish. Place the salmon, skin side down, on top of the dill. Pour the alcohol over the fish. Rub the remaining spice mixture onto the top of the salmon. Then press the remaining chopped dill into salmon. Cover with plastic wrap, pressing directly onto fish. Place a small plate or smaller dish on top of the plastic, so that it makes direct contact with the wrapped fish. Place some heavy cans on plate so that the fish is weighted down. Refrigerate 2 to 3 days, checking on it once or twice a day, and basting the fish with the juices produced by the curing process. On the second day of curing, slice off a small piece and taste it. If it doesn’t taste like it’s getting there, add a little more salt and/or alcohol on the fish.

For Sauce: Whisk mustard and vinegar in small bowl to blend. Gradually whisk in oil. Stir in chopped dill and salt. Season with ground black pepper. (Sauce can be made 3 days ahead. Cover and chill.)

To Serve: Scrape spices and dill off both sides of salmon (some spice mixture will remain). Using knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin. Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish. Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible. Serve with Melba toasts, toast points, capers, dill, onions and the mustard sauce.

Asparagus and Brie Tartlets

Asparagus & Brie TartletsThis is lovely as an hors d’oeuvre, or two per person as an appetizer. You can par-bake the wonton wrappers ahead of time, just make sure to weigh them down with something so that you retain the cup shape. I suggest dried beans or pie weights. This recipe will make 12 tartlets, but can easily be doubled. You can even make this into one large tart by layering the wrappers on the bottom of a tart pan, and then just topping with all of the filling and brie. I would suggest slightly cooking the tart first though, before adding the filling, so that it can crisp up a bit.

Ingredients:

24 wonton wrappers, thawed
2 ½ tablespoons butter, divided
24 asparagus spears, cut into 1” lengths (about 2 bunches)*
1 shallot, diced*
¼ cup white wine or vegetable broth
1 tablespoon sherry vinegar or white balsamic vinegar
4 oz. (120g) brie, sliced into 12 pieces/wedges
salt and pepper, to taste

* Click here to learn how to check these vegetables.

Directions:

Preheat oven to 375 degrees. Melt about 1 ½ tablespoons of butter in a microwave or small saucepan. Brush each wonton wrapper with the melted butter and press two wrappers into each mould of a muffin tin. When placing the wrappers I find it easier to align them first out of the tin, then press them in. You should have one wrapper square in front of you, with the flat edge facing you, and then another wrapper on top, but turned 90 degrees, so that the point is in front of you.

In a saucepan, melt remaining butter on medium heat and cook asparagus for 2 minutes. Remove the asparagus with a fork or slotted spoon to keep the melted butter in the pan. In the same saucepan, cook the shallot for about 2 minutes. Add the white wine, and let it simmer until it has reduced by half. Add vinegar and reduce once again by half.

Pour the shallot/wine/vinegar mixture over the asparagus and season with salt and pepper. Divide asparagus and Brie among the muffin moulds lined with wonton wrappers. Bake on the bottom oven rack for 15 minutes or until wonton wrappers are golden brown. Serve warm.

Strawberries with Chamomile Cream

Strawberries and CreamStrawberries and Cream… such a classic combination but the twist of flavouring the cream, here with Chamomile tea, definitely makes it both High Tea and Mother’s Day perfect! You can always switch up the type of tea used, but I would not recommend anything too acidic in nature. Something light and herbal would work best. This recipe will make enough for 6 people, but can easily be halved or doubled.

Ingredients:

1 cup heavy cream, divided
2 best-quality chamomile tea bags or 2 teaspoons dried chamomile flowers
2 pints fresh strawberries, hulled, quartered*
3 tablespoons sugar, divided

* Click here to learn how to properly clean fresh strawberries.

Directions:

Heat ½ cup of cream in a small saucepan over medium heat until bubbles form around the edges of the pan. Remove the pan from the heat and add the chamomile/tea bags. Let this steep for about 20 minutes. Keeping the chamomile/tea bags with the cream, transfer the steeped cream to a medium bowl, cover and chill until cold, about 2 hours.

Meanwhile, toss the strawberries with 2 tablespoons of sugar in a medium bowl to coat. Set aside to allow juices to form.

Strain chamomile cream through a fine-mesh sieve into a medium bowl. Add remaining ½ cup cream and remaining 1 tablespoon sugar. Using an electric mixer beat the cream until soft peaks form.

To serve, divide the berries among bowls and spoon the chamomile whipped cream over the berries.

Sweet Lavender Scones

Lavendar SconesI never thought that I’d actually make my own scones at home (my baby sister is the baker of the family), but I found this recipe to be quite easy to pull off. If you can’t find lavender buds (they’re in the spice section of the more higher-end grocery stores), you can substitute with another flavour profile, maybe up the lemon? Or add some almond bits and some almond extract for a nutty scone? The possibilities are really endless. I do recommend the lavender though, it add a nice floral note, and you can always use the leftover buds to make lavender cookies, lavender sugar, lavender sachets…. You get the idea :) This recipe will make 16 tea sized scones.

Ingredients:

3 cups all-purpose flour plus more for dusting
¾ cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup (1½ sticks) chilled unsalted butter, cut into ¼ inch cubes
1 cup plus 2 tablespoons buttermilk*
2 teaspoons finely grated lemon zest*
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
1½ cups store-bought lemon curd (for serving)

* Click here for tips on zesting and how to make buttermilk.

Directions:

Arrange racks in upper and lower thirds of oven and then preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, granulated sugar, baking powder, lavender buds, salt and baking soda. Add the chilled butter in cubes, and rub it through the dry ingredients with your fingers until the mixture resembles coarse meal.

In a small bowl, whisk together 1 cup of the buttermilk, the lemon zest and the vanilla. Slowly add the wet ingredients to dry ingredients, and mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface, and then knead until a cohesive dough forms, about 2-3 minutes. Gently shape the dough into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide the triangles between the two baking sheets. Brush each triangle with the remaining buttermilk and sprinkle with sanding sugar.

Bake until scones are golden and a tester inserted into the centre comes out clean, 13–15 minutes. Transfer the scones to wire racks to cool.

Serve warm or at room temperature with lemon curd.

Savoury Spring Vegetable and Goat Cheese Tart

Spring Vegetable & Goat Cheese TartThis savoury tart is filled with wonderful bits of green from the asparagus and onions, contrasting with the bright yellow from the eggs. The cheese adds a creamy tart note that definitely satisfies, even those of you who might not normally go for a tart. If you don’t have a tart pan (kinda like a shallow spring form pan) then you can always just use a regular pie dish or even the disposable tin ones that the pie crusts come in (that’s what I do). With regards to asparagus, please follow the link below to learn how to clean them properly. Alternatively though, you could use frozen pre-checked asparagus, from a brand such as Bodek. If you can’t find crème fraiche, you can substitute with sour cream or Greek yogourt. If you’re not crazy about tarragon (like me), you can omit this herb or use basil in its place. This tart will serve 8.

Ingredients:

1 store-bought pie crust
All-purpose flour (for surface)
2 bunches asparagus (about 1 ¼ pounds total), trimmed, peeled if thick*
5 spring onions or 12 scallions/green onions*
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
8 ounces soft fresh goat cheese
¼ cup crème fraiche
¼ cup heavy cream
1 tablespoon minced flat-leaf parsley*
1 tablespoon minced fresh chives*
2 teaspoons minced fresh tarragon*
3 large eggs

* Click here to learn how to properly clean these ingredients.

Directions:

Roll out pie crust on a lightly floured surface to a 12″ round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.

Preheat oven to 425 degrees. Line a baking sheet with foil. Cut off top 1½” of asparagus tips; reserve. Slice stalks into ¼” rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions/green onions). Slice pale-green parts into ¼” pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12–15 minutes. Transfer to a small bowl. Reduce oven temperature to 375 degrees.

Meanwhile, heat the remaining oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6–8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.

Tea Sandwiches

Tea SandwichesThese three recipes will make the most adorable, and yummy, sandwiches for your tea service. They are just as good if you “up-size” them to a regular sandwich for lunch in stead. If you’re expecting a large crowd, you can easily double the recipes.

Curried Egg Salad in Mini Pitas
Servings: Makes 16

Ingredients:
¼ cup mayonnaise
2 tablespoons scallion/green onion, thinly sliced*
1 tablespoon shallot, minced
1 ½ tablespoons apple cider vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon (heaping) curry powder
¼ teaspoon ground cumin
4 large hard-boiled eggs, chopped**
1 medium Granny Smith apple, peeled and cut into ⅛ inch cubes
Kosher salt and freshly ground pepper
8 mini pita pockets, halved
Arugula leaves*

* Click here to learn how to clean these ingredients.
** Click here to learn how to make the perfect hard boiled egg.

Directions:

Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.

Fill pita pockets with about 1 tablespoon egg salad each. Top pita sandwiches with arugula leaves.


Sesame-Crusted Crab and Mango Tea Sandwiches
Servings: Makes 16

Ingredients:

¼ cup plain yogourt
2 tablespoons vegetable oil
¼ cup fresh cilantro/parsley, chopped*
¼ cup fresh mint, chopped*
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
⅛ teaspoon freshly ground black pepper
½ pound lump-style artificial crab meat
½ cup mango, finely diced
16 slices Pullman or white sandwich bread, cut ¼ inch-thick, toasted
2 tablespoons sesame seeds, toasted (optional)

Directions:

Whisk yogourt and vegetable oil in a medium bowl. Stir in cilantro/parsley and mint, kosher salt, red pepper flakes, and black pepper. Fold in crab meat and mango.

Thinly spread yogourt on one side of each slice of bread. Divide crab mixture among 8 slices; top with remaining bread, yogourt side down. Trim crusts. Cut each sandwich in half on a diagonal.

Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds.

* Click here to learn how to clean these ingredients.


Shaved-Radish Sandwiches with Herb Butter
Servings: Makes 16

Ingredients:

½ cup (1 stick) room-temperature salted butter
5 anchovy fillets, mashed and drained
1 small garlic clove, grated
3 tablespoons fresh chives, finely chopped*
3 tablespoons fresh basil, finely chopped*
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest**
Coarse sea salt
Freshly ground black pepper
32 slices of baguette, diagonally cut ⅛ inch thick
12 radishes, very thinly sliced
16 green radish leaves*

* Click here to learn how to clean these ingredients.
** Click here for tips on zesting.

Directions:

Mix first seven ingredients in a small bowl. Season with sea salt and pepper.

Spread herb butter on one side of each slice of baguette. Toss radishes with salt and pepper in a medium bowl.

Top half of bread slices with radish leaves and radish slices. Top with remaining bread slices, butter side down.