Cooking with Lucas: Search results for blintz

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12.04.2014

BLINTZ INGREDIENTS

4 eggs
1 cup flour
1/3 cup sugar
3/4 cup milk
1/4 cup water
1 tsp vanilla
Pinch of salt
Clarified butter

FILLING INGREDIENTS

1 cup cottage cheese
1 package (8 oz.) cream cheese
1/4 cup sugar
1 egg yolk
2 tsp fresh lemon juice
1 tsp vanilla
Pinch of salt

Blend all of the blintz ingredients together using a food processor, blender, immersion blender or electric hand mixer. Consistency of the batter should be smooth (no lumps). Alternatively, you can use a fork to mix all ingredients together until the batter is smooth. Make sure you get rid of all the lumps.
Warm up a nonstick skillet on medium heat until hot. The skillet is ready when a drop of water sizzles on the surface of the pan. If the water pops or jumps out of the pan, the skillet it too hot—let it cool slightly before starting. If the water sizzles, it’s at the perfect temperature. Grease the entire surface of the hot pan generously with oil.
Pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
Let each blintz cook for 60-75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden. You can tell it's ready by touching the center of the pancake's surface-- it should be dry and slightly tacky to the touch. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate.
Keep the blintzes separated by pieces of parchment paper, wax paper, or paper towels. This will help keep them from sticking together.
When all of the blintzes are cooked, create your filling. Put all of the filling ingredients into a mixing bowl, then use a fork to mix them well. Filling should be well blended but slightly lumpy.
Now you’re going to stuff and wrap up your blintzes! Put 3 tbsp of filling on the lower part of the blintz, about an inch from the edge.
Fold the lower edge of the blintz up over the filling.
Fold the sides of the blintz inward, as though you’re folding an envelope.
Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
When the blintzes are stuffed and rolled, you are ready to fry them. Pour ¼ cup of clarified butter into the skillet and heat over medium until hot. Do not let the butter turn brown or start smoking—if this happens, discard and try again. Cook the blintzes in batches of 3--this will give you space to turn them easily in the pan. Carefully place the stuffed blintzes flap-side down into the hot oil. The blintzes should fry for 1 ½ to 2 minutes until they’re brown and crispy.
Turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 ½ - 2 minutes. Blintzes should be evenly browned on both sides.
Serve blintzes warm. They can be served as-is or topped with fruit topping, sour cream, applesauce, whipped cream or maple syrup.

11.02.2016

Menu Suggestion for fall classes
All the classes includes wine as coffee

Classic meal
-Focaccia with rosemary
-Fresh pasta with sauce (Bolognese, Carbonara, Amatriciana, Putanesca, Pesto Genovese)
-Baked chicken with vegetables, olives and sausages
-Tiramisu

Menu del Castello
-Pesto bread filled with asiago cheese and walnuts
-The best bruschetta will you ever had!
-Bigoli with duck sauce
-Apple strudel served with gelato or poached pears with red wine served with gelato

Lasagna class
-Salad with pears, walnuts, truffle oil and cheese
-Traditional lasagna with homemade spinach pasta
-Pannacotta with berries
-Homemade limoncello (you will bring home what we prepare)

The tower menu
-Sage bread
-Lentil soup with chestnuts
-Ravioli filled with pears, served in cheese and walnuts sauce
-Amaretti and chocolate mousse

Menu Zucca
-Zucca Focaccia
-Zucca Ravioli with butter and sage
-Zucca Cappellacci with Sausage ragu
-Zucca Tiramisu

Sicilian menu
-Deep fried calzone with ham, cheese, oregano, olives and tomato sauce
-Arancini (risotto balls made with saffron, filled with meat and cheese deep fried)
-Cannoli

Menu del Sud
-Garlic, cheese and oregano grissini
-Deep fried Pizza

-Pizza
-Homemade Amaretti and chocolate Semifreddo (the grandma of gelato)

Fall in Europe
-Homemade grissini with Parmiggiano cheese and walnuts
-Zucca ravioli with butter and sage or sausage ragu
-Pork fillet mignon served with mushroom sauce and healthy veggi mash
-Tarte Tatin (French Apple pie)

Brazilian fall
-Empanadas with cheese, meat and sqash
-Coconut shrimp served inside a pumpkin (Cooked with cilantro, ginger, lime, tomato, peppers, coconut milk)
-Rice
-Fried Cassava
-Brazilian carrot cake with chocolate served with vanilla ice cream or Lime dessert

East European
-Poppy seeds bread
-Slovakian soup (Kapustnica)
-Homemade pierogi (Polish Style)
-Cheese Blintz

Greek Party
-Spanakopita
-Skordalia with shrimps
-Stifado with potatoes
-Loukomades