Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [24]
Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 13 × 9-inch baking dish.
Use a fork to mix the ricotta, cream cheese, sugar, vanilla, and the egg yolks in a medium bowl until smooth.
Place one of the crepes on your work surface; spoon 2 tablespoons of the cheese filling in a long log shape in the middle of the crepe. Fold the crepe over the ends of the log, then roll it up. Place it seam side down in the prepared baking dish and continue filling more crepes.
Once they’re all filled and in the pan, brush them generously with some of the remaining melted butter. Bake until lightly browned, about 20 minutes, brushing every 5 minutes or so with more of the remaining melted butter. Cool on a wire rack for 5 minutes before serving with maple syrup on the side.
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Five Breakfast Sides
No wimpy sides! Some of these are substantial enough to stand on their own. All are fit for celebration mornings.
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Hash Browns
The best hash browns are made with Yukon gold potatoes, a yellow-fleshed varietal with a great balance of starch and moisture. Our version is actually a take on röesti, a classic Swiss dish of buttery fried potatoes. Makes 6 servings
3 large Yukon gold potatoes (about 1¼ pounds), peeled
1 small onion
½ teaspoon salt
½ teaspoon freshly grated black pepper
6 tablespoons unsalted butter
Grate the potatoes and onion through the large holes of a box grater or with a food processor fitted with the grating attachment. Stir in the salt and pepper.
Melt 2 tablespoons of the butter in a 12-inch skillet, preferably nonstick, set over medium heat. The moment the foam starts to subside, add the potato mixture, pressing down with the back of a wooden spoon or a rubber spatula. Cook undisturbed until the bottom begins to brown, about 6 minutes.
Place a large plate over the skillet, then invert the skillet and plate together, so that the potato pancake falls onto the plate. Return the skillet to the heat, add 2 more tablespoons butter, and slip the potato pancake back into the skillet, “raw” side down. Cook undisturbed for another 4 minutes.
Break up the potato cake with a wooden spoon into chunks. Add the remaining 2 tablespoons butter and continue cooking, stirring often, until crispy outside and tender inside the potato chunks, about 5 more minutes.
Variations: Substitute olive oil or walnut oil for the butter. (Do not use toasted walnut oil.)
Stir any of the following into the potato mixture with the salt and pepper:
1 tablespoon chopped rosemary leaves or 2 teaspoons crumbled dried rosemary, 1 tablespoon chopped tarragon leaves or 2 teaspoons dried tarragon, 2 teaspoons curry powder, 2 teaspoons minced sage leaves or 1 teaspoon rubbed sage, or 2 teaspoons stemmed thyme or 1 teaspoon dried thyme.
Sweet Potato Hash
This hash is made with a combination of red-skinned potatoes and sweet potatoes—both of which have been cut into small, even cubes. Have your butcher slice the Canadian bacon thicker than the usual packaged variety, about ½ inch thick. Sweet potatoes break down easily, so stir the hash just enough to keep it from sticking. Makes 6 main-course or 10 side servings
¾ pound red-skinned potatoes (about 2 large), scrubbed and cut into ½-inch pieces
¾ pound sweet potato (about 1 medium), peeled and cut into ½-inch pieces
4 tablespoons (½ stick) unsalted butter
1 large onion, diced
1 large green bell pepper, cored, seeded, and finely chopped
3 garlic cloves, minced
1 pound Canadian bacon, cut into ½-inch cubes
2/3 cup chicken or vegetable broth
2 tablespoons vegetable oil
¼ pound fresh spinach leaves, stemmed and coarsely chopped
1 tablespoon apple cider vinegar
Freshly ground black pepper to taste
Place the potatoes in a pot, cover with cool water to a depth of 1 inch, set over high heat, and bring to a boil. Reduce the heat and simmer for 5 minutes.