Krafty Krepes

Some of you might know that I recently aquired a job at a joint called Krafty Krepes located right below my apartment complex on Lindo Paseo. And if that description and the promise of seeing my beautiful face isn't enough to convince you to stop by, then here are some of my creations I made there. 

(Chicken and Mushroom with mozzarella)

(Buffalo Chicken with avocado) 

(Banana Pancakes with eggs and turkey bacon) 

(Vat of mushrooms) 

(Chicken sun-dried tomato tapenade crepe pizza) 

(Turkey Pesto and Brie croissant panini) 

(Chicken Fajita Crepe) 

(Red velvet Crepe with strawberries) 

(Krafty Nachos con guac) 

 

Ice Cream Sandwich

This is a quick trick to make a super easy ice cream sandwhich that will get you through that first week of classes. Go to the store and aquire a pint of churned cow juice of desired flavor. Make sure it is in a cardboard container. You also want to get an even amount of large cookies to hug your cream. Once you get home, use a large cleaver to cut the pint of ice cream into perfectly shaped cow patties. (Remember to take off the cardboard) 

Next, if you want a heart attack, spread peanut butter and Nutella on the inside of the cookies. 

Finally, plop that ice cream patty on top of a cookie and place the other cookie on that. 

VOILÀ! One rainbow chocolate chip Nutella peanut butter cookie dough brownie heart attack to go! 

Zucchizza

With the arrival of my Christmas present cookbooks, I will share a slew of fun new recipies, but add my own twist. This recipe hails from Ina Garten's barefoot contessa cookbook "Make It Ahead" and will definitely grab your attention.

 It is a zucchini  pizza, or zucchizza, and it's somewhat like a tart or galette. You can make it more of a pizza or more of a dessert, it just depends on what you have a hankering for. I started out by making the crust.

I threw together 1 1/4 cups of flower, 3/4 teaspoon of salt, and 1 1/4 stick of cold butter into a large bowl and mashed/mixed them together till the butter was more or less the size of peas (more if you are hungry  and want to eat this thing right now) The easiest was is to use a food processor, but you can use a mixer or just your hands. 

After that you want to add about 5 tablespoons of Alaska's finest purified glacier water. Remember to add them one at a time so the dough forms correctly. I also added lemon jucie and zezt to make the dough taste fresh. I put a little too much in, but all it did was make it taste more dessert-like. Twas still delish. To finish her off I added a splash of vodka to give the crust a nice flaky texture, and plus she has had a hard week and just wanted to take a load off.

Once she is nice and doughy, you want to wrap her up and pop her in the fridge for about a half hour. At this point you want to preheat the oven to 400° and start on zé  toppings. Ina said to use 1 1/4 pounds of zooks, but who is really going to weight out their cucumber cousins like that?

I used 3 zooks and sliced them up like little pickles on a "ghetto mandoline" (cheese grater). Next you want to dry off the zook slices with some paper towels so they won't make the zucchizza super watery in the oven.

I followed that up with a douse of olive oil, salt, and pep.

Put those guys aside and take out what you've all been waiting for, the cheeses! In a bowl mix together 1/2 cup of ricotta, 2/4 cup of mozzarella, and 3/6 cup of parmesan. Melt them in the microwave just a bit so it becomes one mass of deliciousness.

By now your dough should be chilled, so you want to take that out and roll it out on a nice circular shape and roll the edges up a smidgen to make a baby crust.

Next glob on your cheeses and spread them out. Bring them about an inch from the crust so it doesn't ooze off sides.

Then, lay out your zucchini in a nice spiral pattern staring the middle or wherever you want, it really doesn't matter.

Sprinkle some parm on top and slide this puppy in the oven for 30 minutes. That lying cheat "INA" said 40-50 but mine was done a lot sooner.

Let the sweet babe cool then slice it up and serve it for brunch. BAM! 

Breakfast Crepe

The frst day back home from school deserves a nice breakfast. Shouts out to Jude for inspiring me to make crepes.

With my new french pancake pan and help from Chris, I embark on a corpulent excursion around the world through food in my kitchen.

Starting off with a box King Arthur crepe mix, I mixed in 3 chicken babies and 2 cups of dihydrogen monoxide (H2O) to get a very liquidy soup. 

I heated the crepe pan and added a dollop of butter so the thin pancakes don't stick to it. So while the pan is heating up to medium/low, I prepped the crepe innards. My little helper chopped up the onions and avos.

As that tubby was chopping away, I whipped up some turkey sausages and scrabbled eggs to be the backbone of my breakfast wrap. 

After a few failed attempts and heat changes, I finally mastered my crepe. Apply a ladle full of crepe mix to the pan. Wait until the top looks set, then flip the crepe to cook the other side. 

Once the fluffy flat faces are done cooking, I added the fixin's. 

To accompany this globetrotter brunch, I made a Sriracha and lime mayo. 

Finally wrapping up my crepe and topping it with cheese and salsa, my scrumptious frenchican breakfast as ready to get dominated by my stomach. 

Hash House A Go Go

This hip rustic diner will change the way you look other breakfast foods. Serving up monstrous portion, the Hash House is by far my favorite breakfast place in San Diego. It is a little pricey, but hear me out, you will need a to go box. You will probably end up paying for your next few breakfasts with the conglomerate of food they provide you. The mere size of the portions is jaw dropping, but also the variety of ingredients they use to create a symphony of flavors in your mouth is astounding. For example, today I got Andy's Roast Beef Benny. This rhinoceros of an "eggs benedict" contains a split biscuit on a bed of mashed potatoes, fresh spinach, tomatoes, house roasted beef, griddled mozzarella and two scrambled eggs all crowned with basil pesto cream. This is it, in all of its glory.

It was a perfect combination of flavors that made me want to finish the whole thing, but if I did I would actually explode. Here are her innards. 

Some other favorites at the Hash House include the "Tractor Driver Combo with a Mango Coconut Pancake"

and the "Sage Fried Chicken and Bacon Waffles"

You have to experience breakfast the right way, definitely Go Go!

Barefoot Boettcher

Channeling my inner Ina Garten in this informative new cooking show.

https://www.youtube.com/watch?v=mlLpOORtj0M#t=11

Cranberry Pie Bars

Don't have a hankering for pie? Well have all the glory that is PIE in bar form with these cranberry custard crumble bars. Start with the crust, like Ol' Grandma Pilgram always said. Start off by blending/obliterating a package of graham crackers and about half of a bag of nilla wafers untill that a mere crumbs. Poor the minced cardbord pieces into a bowl and add two sticks of butter. Mash until well-mixed and cover the bottom of any favorite cooking pan, but it must be rectangle or your bars won't pass the state Bar Exam. 

Here is where we messed up. We forgot to bake the crust by itself. If you bake it before adding the fillings, it will be easier to pick up the bars one by one. But we didn't, and it still turned out great! So bypassing the crust cooking, we moved along to the filling. Sewps easy! Un can of sweetened-condensed malk and Un 8 oz. glob of cream chee. Mix thouse twostar-crossed lovers together and you have one hell of a filling.

Then you want to pour the filling into the cooking pan, and spread it evenly. 

Really, the only thing that makes this a "cranberry pie" is the fact that we had a year supply of craisins. You could theoretically put anything ontop of this filling/crust. I'm talking lemon custard, blueberries, bananas, chocolate chips. You name it! Butt, we had an ungodly amount of craisins. We made a simple syrup (1 cup water, 1 cup sugar) heat in a saucepan until sugar is dissolved. We then added our craisins to our vigin meth and tossed them around until they were eventhly coated.

Even disperse the candied craisins on the filling. Preferably use a ton of the topping so it makes a nice thick layer. 

Now for the crumble! Basically it's the same as the crust (butter, gram crackers, and nillawaffers) but not at finely blended as the crust. We also added some brown singer to give it more flavor. 

And finally for the very top, we added water to some powdered sugar and drizzled it on the top to make it all fancy and whatnot. 

It might not be the cleanest dessert to enjoy, but it was still mighty good.