RISE & SHINE KAUT43 OKC
Earlier last week I was hit up by an In The Kitchen With Scotty follower (aka ITK’ers) on social media asking me for summertime brunch ideas. Well, automatically fresh fruit salads came to mind… and for some reason, cold fried chicken. But anyway, I did start to explore the idea and (I think) came up with something wonderful.
Although it’s been hot in Oklahoma this spring… well for the few weeks of spring we actually did have… people got out into their yards and started those summertime gardens. First off: Good for you. I wish I had done one now. Secondly: I’m open to taking any overabundance you may have. My point is, those home gardens are starting to produce, so this week I’m focusing my cookware on those fresh garden ripe tomatoes and herbs.
Pan roasting fresh tomatoes with a little ITK’s Cook’s Line Seasoning is always a great idea. Adding fresh chopped thyme, parsley and chive to those tomatoes and finishing it off with a splash of heavy cream is a gastronomical masterpiece. To sop up all of that goodness Buckwheat crepes were in order and quite simply, magical.
So what’s the deal with buckwheat crepes? Well.. they’re delicious, and before you start getting all happy that my buckwheat crepes will be a part of your gluten-free diet... I’m here to burst your gluten-free bubble. I add Dark Rye Flour to my buckwheat crepes for added flavor and structure. Although buckwheat is naturally gluten-free, dark rye flour is not. I would suggest replacing the rye flour with additional buckwheat flour or using whatever gluten-free alternative you may already be using… and please share! I would love to hear what you did to make these crepes completely gluten-free.
As far as the smoked trout goes, that will be up to you and where you hunt-gather-cook food. I just happened upon smoked trout fillets at my local grocers and grabbed what I could. They were perfect and perfectly complemented the creamy acidic herby tomatoes followed up with the nuttiness from the buckwheat crepes. Smoked trout or any smoked whitefish would be a great alternative.
I’m super proud of this summer brunch idea, and thanks to the ITK’er who got my inner hamster wheel spinning. Keep inspiring me!
Buckwheat Crepes: makes 6-7 10” crepes
1 cup buckwheat flour
1/2 cup dark rye flour (may substitute whole wheat flour)
1 teaspoon Kosher salt
3 large eggs, lightly beaten
2 cups whole milk
2 tablespoons grapeseed oil
Clarified butter or Ghee, melted for frying the crepes
- Place the two flours and salt in a mixing bowl. Stir to combine. Add the three lightly beaten eggs, grapeseed oil, and milk. Mix to a nice smooth batter and set aside to rest at least 15 minutes.
- If using clarified butter to use while frying your crepes, begin to melt gently. Once the butter has melted, the butter foam has subsided, and you see clear melted butter with white milk solids on the bottom of the pan, begin to spoon and pour off the melted oil. Do not include the milk solids. This is what “burns” when cooking with too high of heat with butter. If clarified butter or ghee are something you’re not interested in using, you may always turn to your favorite cooking spray.
- Add a little-clarified butter to a crepe pan or short sided fry pan. Heat until the oil shimmer. Add at least 1/2 cup of batter to the pan and swirl it around gently ensuring the batter spreads out thinly to the full circumference of the pan. Cook the crepe as you would a pancake… once to bubbles on the top and center carefully flip it over to cook the other side. We’re talking 3-4 minutes on one side 2 on the other. Make enough crepes as you have batter (freeze any extras) and stack them gently on parchment paper or a thin kitchen towel. Keep covered and warm until you are ready to serve.
Herbed Cream Tomato - serves 6
3 ripe, but firm, large tomatoes cut in half horizontally
2 tablespoons minced fresh chive
3 tablespoons minced fresh parsley
1 tablespoon chopped fresh thyme
Grapeseed Oil for the pan
1/2 to 1 cup heavy cream depending on the size of your tomatoes
- Slice the tomatoes in half horizontally and layout cut side up. Combine the minced herbs into one small dish. Sprinkle the tops with Cook’s Line Seasoning.
- Heat a frying pan with enough oil to cover the surface. Heat the oil until it shimmers. Gently lay the tomato in, cut side down and sauté approximately five minutes or until the browned. Turn the tomatoes over and cook on the opposite side. Sprinkle the tops (cut side facing up) with a generous helping of the minced herbs.
- Pour the heavy cream over the top of the tomatoes and cover the pan. Let the sauce thicken with the tomatoes and herbs for five minutes.
- When ready to serve, remove the tomatoes from the heat and uncover. Dish out one or two tomatoes per serving. Pour the tomato cream sauce over the tomatoes and it probably wouldn’t hurt over a portion of the buckwheat crepes.
For The Smoked Trout
If you can find quality smoked trout filets, figure 1-2 fillets per person.
Smoked Salmon is a good substitute
So is bacon.