Last but not least, a couple of readers mentioned that they enjoy a nice cocktail when stuck inside on snow days. Kirk House favors a vodka martini though, unlike James Bond, House is adamant that his martini be stirred, not shaken. “Shaking it is more violent and will cause more ice to melt, watering down your vodka,” House wrote. “A gentle swirl with the cocktail spoon is all that’s needed. Shaking it produces a weak drink; so there, Mr. Bond!”
Snow Day Smoked Salmon Crepes
Makes 10 to 15 servings
For crepe batter:
4 large eggs
2¼ cups whole milk
2 cups all-purpose flour
1 tablespoon sugar (optional but encouraged)
For cooking:
1 tablespoon high temperature, flavorless oil (canola, grapeseed, safflower)
1 to 2 tablespoons butter
For filling:
1 or 2 tablespoons creme fraiche per crepe (or mascarpone or whipped cream cheese)
3 to 4 thinly sliced pieces smoked salmon
For garnish:
1 tablespoon capers
1 tablespoon diced red onion
2 teaspoons Everything Bagel seasoning (or more to taste)
2 to 3 slices of thinly sliced tomatoes (optional)
Smoked salmon rose (optional)
1. Combine all ingredients for the crepe batter in a blender and blend until smooth. Place batter, covered, into the refrigerator for 1 to 2 hours. Batter can also be made the day before and refrigerated overnight.
2. Rub a small amount of the oil onto a large stainless-steel skillet. A nonstick pan may also be used. Heat the pan over medium to medium-high heat. The toughest part of making the perfect crepe is getting the temperature right, so it will require some experimentation. The first crepe or two are usually throwaways until the temperature is set correctly.
3. Add a small pat of butter to the heated pan, and swirl it around to coat the pan. Immediately pour about ¼ cup of the batter into the center of the skillet then tilt the pan in a circular motion so the batter coats the surface as evenly as possible. Let the crepe cook a few seconds then when batter loses its shine and is no longer liquid, flip the crepe and cook on other side, about 30 seconds, until crepe is easy to lift it from the pan. (Troubleshooting: If the crepes are sticking to the pan the temperature is likely too low. Experiment with slight adjustments until you find a temperature that works for your stove. If the crepes are cooking too quickly (getting crispy) or appear to be burning the temperature is likely too high.)
4. Stack cooked crepes on a plate, and repeat cooking process until all batter is used.
5. To fill each crepe, place the prettiest side of the crepe face down. Then spread 1 to 2 tablespoons of creme fraiche onto the surface of the crepe. Lay 3 to 4 thin slices of smoked salmon on one half of the crepe. Add tomatoes now if desired (or wait and put tomatoes on top of crepe). Fold the crepe in half, then in half again to make a triangular shape.
6. To garnish, sprinkle capers, onions, and Everything Bagel seasoning over the top of the crepe. Add tomatoes if they were not placed inside crepe. For a garnish, roll a thin slice of smoked salmon into a rose shape if desired and place on top.
Recipe from Rebecca Clark Craps
Lentil and Italian Sausage Soup
Makes 10 to 12 servings
1 pound dried lentils
¾ pound ground sweet Italian sausage (casing removed)
1 medium yellow onion, chopped
1 large celery stalk, roughly chopped
Splash of olive oil (optional)
2 cloves garlic, smashed and chopped
1 14.5-ounce can diced tomatoes with liquid
2 medium carrots, sliced on diagonal
1 heaping tablespoon chopped fresh parsley
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
1 bay leaf
Salt to taste (at end of cooking)
1. Presoak the lentils: Sort dried lentils and rinse in cold water. In a large saucepan place rinsed lentils and cover with an inch or more of water. Bring to a boil and vigorously boil two minutes. Cover and remove from heat. Let stand a couple of hours.
2. In a soup pot or Dutch oven, break up and brown the sausage. Add onions and celery. (Add a splash of olive oil if necessary to soften the onions.) Cook until onions are just softened.
3. Add garlic and cook till it smells good.
4. Add tomatoes and their liquid. Add carrots, parsley, oregano, red pepper, black pepper, and the bay leaf. Add presoaked lentils with soaking liquid and add enough water to cover the lentils by ½ inch. Bring to boil and turn down to low simmer with the pot covered until lentils are soft—about an hour. Stir occasionally and add water if needed to just keep lentils covered.
5. Toward the end of cooking, taste and add salt as needed. Remove bay leaf. Serve with crusty bread.
Recipe submitted by Charlie Buchanan
