Monday, June 21, 2010
Mushroom and Cheese Blintzes
We took Danny for his five year check-up today. Mr. ETB took the day off work, which he has done for all of Danny's regular check-ups, so we made a day of it. I really am thankful to have a husband that is involved in his child's life. I know how lucky we are. Everything went great (though Danny was less than pleased with getting a series of jabs) and we need not return until Danny is nine.
After an entire day enjoying the sights in Omaha (well, LaVista, and Millard, mostly) we arrived home at dinner time. I know mushroom blintzes sound incredibly fussy, but they were quick, and simple to throw together.
No trip to "the city" would be complete without purchasing large quantities of books, and this haul was particularly impressive. I'll have another 1950's vintage Homes and Gardens cookbook to share later in the week. There's a burnt sugar chiffon cake calling me.
Yep, that's how you grow a kid into the 90th percentile for height, and the 50th for weight. I'm going to buy him a basketball, maybe it will pay for university. The doctor actually sighed when he said, "He's tall and thin...and lucky." I credit the blintzes, but I guess his 6'4 Papa might have something to do with it.
For the blintzes:
3 large eggs
1 1/2 cups water
3 teaspoons vegetable oil
1/2 teaspoon salt
6 tablespoons potato starch. Blend really well until it looks like thick cream. Don't over-do it if you use an electric mixer as it has a tendency to foam-up. Before each crepe, you should give the mixture in the bowl a stir as it tends to settle.
Heat a small skillet with a few drops of oil (you don;t need much). The heat should be medium-high. Pour in a few tablespoons of batter, tilt to distribute, then cook until top is dry, Flip, cook other side for a minute and transfer to a plate. When all crepes are cooked, fill with recipe below (which can be made ahead)
1 lb. mushrooms, trimmed and finely chopped
1 cup chopped onion
5 tablespoons butter
salt and pepper to taste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4-1/2 cup red wine (to your taste)
1 cup full-fat cottage cheese
1 cup grated Swiss cheese
In a heavy pot, melt the butter and add the mushrooms, and onion. Cook a few minutes over medium heat, then add spices. Increase heat to high and add wine. Cook until most of it has burned off. Reduce heat to low, cover and cook until mushrooms are quite soft. Remove lid and again turn to high and burn off any excess liquid, stirring constantly. Set aside to cool slightly, them mix in cheese.
Fill crepes, fold, and fry in a pan over medium heat until nicely browned on both sides. Makes 8-10 blintzes.