Vanilla Creme Milk

Back after a long break!

Tonight's dinner was very unusual - I walked into a Crepes Cafe, and found a fantastic listing of crepes. I had Cream Brulee Crepes (with Chocolate Sauce and Fresh Strawberries) and Hot Vanilla Creme Milk. Both were awesome!

Here's the recipe for Hot Vanilla Creme Milk - I'll give you the Crepe Cafe's recipe and will also include my version (along with some substitution ideas).

Crepe Cafe Vanilla Creme Milk
1 Cup Milk (Whole Milk preferred, but 2%, 1% or Fat Free also fine)
1 Table Spoon Torani Vanilla Syrup
1 Table Spoon Torani Hazelnut Syrup

Directions:
1. Heat 1 cup of milk on the stove top or microwave
2. Add the 2 syrups and stir
3. Enjoy!

My Vanilla Creme Milk recipe
1 Cup Milk (Whole Milk preferred, but 2%, 1% or Fat Free also fine)
1 drop Vanilla Essence
1 Table Spoon Sugar

Directions:
1. Heat 1 cup of milk on the stove top or microwave
2. Add the Vanilla Essence and Milk and stir
3. Enjoy!

Note: Do not heat the milk after adding the syrup/essence.
You can also substitute #2 with 1 Table Spoon of maple syrup, pancake syrup (any flavor), honey, almond essence/syrup. This is a fantastic alternative to the common hot chocolate, coffee, tea and of course plain milk.

Torani Syrup website: http://www.torani.com/home

Curried Cous-Cous

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion


Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

http://www.foodnetwork.com/recipes/ina-garten/curried-couscous-recipe/index.html

The history of Chocolate

I was looking through the "Ghirardelli Chocolate" website to find out details about their "Sweet Ground Chocolate".

I always use "Sweet Ground Chocolate" with 2% milk for my hot chocolate. Since Ghiradelli uses high quality chocolate, sugar and a touch of vanilla, it tastes way better than any other "hot cocoa" mix.

While looking at this, I noticed that their website had a "chocopedia" - that lists the history and other details about chocolate. It is filled with interesting information for us chocolate lovers - check it out..

http://www.ghirardelli.com/chocopedia/history.aspx

Cinnamon Hot Chocolate - Holiday Special - recipe will be posted soon.

Easy Enchilada Sauce

Recipe courtesy of Emeril Lagasse

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock (i used veggie stock!)
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Adai

I.Wash and Soak for about 2 to 3 hours
Par Boiled Rice - 100 Grams
Raw Rice - 25 Grams
ADD to this:
Whole Green Chilli - 3
Whole Red Chilli - 3
Asafoetida - ¼ Tsp
Curry leaves
Corriander leaves
Salt to taste
GRIND WELL

II. Wash and Soak for about 2 to 3 hours
Tuvar Daal - 25 Grams
Urad Daal - 25 Grams
Paitham Daal (Yellow daal) - 25 Grams
Bengal Gram Daal - 25 Grams
GRIND COARSELY

ADD I and II. Mix Well. Ready to use.

Pappu Kori - with idly, pongal and dosa

I. Cook well in Pressure Cooker
Tuvar Daal - 1 cup
Turmeric - 1 Pinch

II. In a heated pan with 1 Tbsp Oil, Saute:
Mustard seeds - 1Tsp
Asafoetida - ¼ tsp
Jeera - ½ Tsp
Methi seeds - ¼ Tsp
Garlic - 5 to 6 Pods
Green Chilli - 3 to 4 Slit
Red Chilli Powder - ¼ Tsp
Onion - 2 medium cubed
Tomato -2 cubed
Salt to taste
Water - 1 Ladle
BRING to boil till onion is soft.

ADD I, II and coriander leaves for Garnish.

Serve HOT with Salt Pongal, Rice, Idli, Dosa, Upma

Brinjal Gootsu

I. Cook well in Pressure Cooker
Tuvar Daal - 1 cup
Turmeric - 1 Pinch

II. In a heated pan with 1 Tbsp Oil, Saute:
Mustard seeds - 1Tsp
Asafoetida - ¼ tsp
Jeera - ½ Tsp
Methi seeds - ¼ Tsp
Green Chilli - 3 to 4 Slit
Onion - 2 medium cut fine
Brinjal -5 or 6 cut into small cubes
Red Chilli Powder OR Sambar Powder -½ Tsp
Tomato -2 cut fined
Tamarind Pulp -1 lime size
Jaggery - 1tsp
Salt to taste
BRING to boil till Brinjal is cooked. ADD I.
ADD Corriander leaves and Serve Hot with Salt Pongal, Idli, Dosa, Upma.