Archive | December, 2011

Crepes with Nutella (Bleenchiki)

21 Dec

I promised my coworkers that i would make them crepes with nutella and fruit since we’re having a holiday breakfast tomorrow morning. my go to crepe recipe is one that my family has been preparing for years. another old school russian mother and/or grandmother/possibly even great grandmother recipe.


1 cup of flour
1 tbs sugar
pinch of salt
1 cup milk
1/3 cup of water
3 eggs
3 tbs unsalted butter (melted)

Yields about 8-10 crepes. Depending on how thick you make them.


Mix all of the ingredients together until you get to the melted butter. Make sure to whisk the hot butter into the cold ingredients quickly so the milk doesnt curdle and the eggs dont get cooked. Whisk until the batter is smooth, with little airbubbles.

Take a ladle and fill it almost completely. Take a nonstick pan and place the mixture onto the pan, holding it up and moving the batter throughout so that it forms a circle. The first few wont be perfect! always prepare a second batch ūüôā

Once the sides of the crepe start to look ready to be picked up or flipped, flip the crepe to the best of your ability (it takes practice and free hand.. and burning your fingers a bit!) to the other side and let the other side get all nice and toasty. Finally, transfer to a plate and get ready to slather it with yummy Nutella or the topping of your choice.

So easy, and delicious. I highly. recommend.

Happy Holidays!
Marina + Dave

Potato Latkes (Hannukah)

20 Dec

Happy Hanukkah!

So i made my aunts latkes…. and … they were AWESOME. HAPPY HOLIDAYS!!! ūüôā

Tanyas Latkes

3-4 large potatoes
1 onion
2 eggs (beaten)
1/2 cup of matzo meal (or flour if you dont have)
1 tsp salt
1/4 tsp black pepper
oil for frying

Peel and grate the potatoes and the onion. Squeeze out the excess liquid, add and mix the rest of the ingredients. Warm up a frying pan filled with oil on medium heat, and place each latke carefully into the pan. Let it fry until you see the bottom starting to brown, when you flip it to the other side lower the heat so it doesnt burn. Serve with apple suace or sour cream.


Butternut Squash Tortellini with Brown Butter Sauce

19 Dec

I saw this recipe on the food network, one of Glada De Laurentis’s recipes. It looked so good in the pictures and the idea of making my own tortellini was challenging and exciting because i’ve never done it before. It was actually a really easy recipe! If you have the time to stand and make countless tortellini, its worth the effort.

Butternut Squash Tortellini with Brown Butter Sauce


  • 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
  • 2 tablespoons¬†extra-virgin olive oil, plus 2 tablespoons
  • 1 1/2 teaspoon herbs de Provence
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 large shallots, chopped (about 1/2 cup)
  • 2¬†garlic cloves, chopped
  • 1 cup¬†whole milk ricotta cheese
  • 4 small amaretti¬†cookies, crushed (about 1/3 cup)
  • 1/4 teaspoon ground nutmeg
  • 1 package small wonton wrappers

Brown Butter Sauce 

  • 3/4 cup butter (1 1/2 sticks)
  • 2 tablespoons torn fresh sage leaves
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup dried cranberries, or chopped dried¬†cherries, or mixture of both
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/3 cup grated Parmesan cheese


To make the tortellini, preheat the oven to 375 degrees F. Line a baking sheet with foil and toss together the butternut squash, 2 tablespoons of olive oil,¬†herbs¬†de Provence, salt, and pepper. Now you’re probably thinking, what in the world is Herbs de Provence? Well, its a mixture of herbs commonly used in french cuisine. I found an awesome Herb de Provence Vinagrette in Publix, used it instead, and the pasta came out equally as delicious.

Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.

In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.

To make the tortellini, lay out wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Continue until all the butternut squash mixture is used.

(The tortellini can be formed, frozen, and transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)

To complete our pasta, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.

Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.

Easy… and enjoy =) I know we did!