Readers share their favorite snow-day recipes – Winston-Salem Journal

Snow Day Smoked Salmon Crepes

Makes 10 to fifteen servings

For crepe batter:

4 massive eggs

2¼ cups complete milk

2 cups all-purpose flour

1 tablespoon sugar (optionally available however inspired)

For cooking:

1 tablespoon excessive 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 items smoked salmon

For garnish:

1 tablespoon capers

1 tablespoon diced pink onion

2 teaspoons Every little thing Bagel seasoning (or extra to style)

2 to three slices of thinly sliced tomatoes (optionally available)

Smoked salmon rose (optionally available)

1. Mix all substances for the crepe batter in a blender and mix till clean. Place batter, lined, into the fridge for 1 to 2 hours. Batter will also be made the day earlier than and refrigerated in a single day.

2. Rub a small quantity of the oil onto a big stainless-steel skillet. A nonstick pan may be used. Warmth the pan over medium to medium-high warmth. The hardest a part of making the proper crepe is getting the temperature proper, so it can require some experimentation. The primary crepe or two are often throwaways till the temperature is ready appropriately.

3. Add a small pat of butter to the heated pan, and swirl it round to coat the pan. Instantly pour about ¼ cup of the batter into the middle of the skillet then tilt the pan in a round movement so the batter coats the floor as evenly as doable. Let the crepe cook dinner a number of seconds then when batter loses its shine and is not liquid, flip the crepe and cook dinner on different facet, about 30 seconds, till crepe is straightforward to carry it from the pan. (Troubleshooting: If the crepes are sticking to the pan the temperature is probably going too low. Experiment with slight changes till you discover a temperature that works on your range. If the crepes are cooking too shortly (getting crispy) or seem like burning the temperature is probably going too excessive.)

4. Stack cooked crepes on a plate, and repeat cooking course of till all batter is used.

5. To fill every crepe, place the prettiest facet of the crepe face down. Then unfold 1 to 2 tablespoons of creme fraiche onto the floor of the crepe. Lay 3 to 4 skinny slices of smoked salmon on one half of the crepe. Add tomatoes now if desired (or wait and put tomatoes on prime of crepe). Fold the crepe in half, then in half once more to make a triangular form.

6. To garnish, sprinkle capers, onions, and Every little thing Bagel seasoning excessive of the crepe. Add tomatoes in the event that they weren’t positioned inside crepe. For a garnish, roll a skinny slice of smoked salmon right into a rose form if desired and place on prime.

Recipe from Rebecca Clark Craps

Lentil and Italian Sausage Soup

Makes 10 to 12 servings

1 pound dried lentils

¾ pound floor candy Italian sausage (casing eliminated)

1 medium yellow onion, chopped

1 massive celery stalk, roughly chopped

Splash of olive oil (optionally available)

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 recent parsley

½ teaspoon dried oregano

¼ teaspoon pink pepper flakes

¼ teaspoon black pepper

1 bay leaf

Salt to style (at finish of cooking)

1. Presoak the lentils: Type dried lentils and rinse in chilly water. In a big saucepan place rinsed lentils and canopy with an inch or extra of water. Convey to a boil and vigorously boil two minutes. Cowl and take away from warmth. Let stand a few 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 needed to melt the onions.) Cook dinner till onions are simply softened.

3. Add garlic and cook dinner until it smells good.

4. Add tomatoes and their liquid. Add carrots, parsley, oregano, pink pepper, black pepper, and the bay leaf. Add presoaked lentils with soaking liquid and add sufficient water to cowl the lentils by ½ inch. Convey to boil and switch all the way down to low simmer with the pot lined till lentils are comfortable—about an hour. Stir often and add water if wanted to only maintain lentils lined.

5. Towards the tip of cooking, style and add salt as wanted. Take away bay leaf. Serve with crusty bread.

Recipe submitted by Charlie Buchanan