Not So Mundane Monday's, with JAK: Warmer weather is "creping" up on us, and JAK has gone fishing!

Gosh, JAK has certainly been enjoying the amazing weather Oklahoma has been "serving" up these past few days (minus the few days that we had to endure tornado like wind!).

"J" and "A" tag-teamed this week's meal. Neither are big fish eaters, but "A" really wants to become one as she knows how good fish is for one. So, she tackled the main dish (using an Alaskan Halibut) and "J" focused on the dessert. I think you'll be amazed by both!

"A" started out with the side dish first, as fish doesn't take very long to prepare and certainly not very long to cook. She got creative with a potato alternative, using rutabaga which has some great nutritional values that potatoes lack.

She peeled and sliced the rutabaga just as you would a potato. As well, brought them to a boil and cooked them until fork tender.

Then placed them in a bowl with butter and a splash of heavy cream. Whipped until creamy. In trying to keep with our healthy kick, no cheese was added. It's a sad day when you don't add cheese to something, as cheese (especially cream cheese) makes everything better. Right? But, what's cool is we really didn't miss it! Just a little more salt and pepper to taste, and knowing you are saving those calories for something else, makes them pretty tasty!

On to the main portion. "A" started with slicing some mushrooms and a shallot. This gave the base to the fish.

The fish was salted and peppered and placed on top of the mushrooms. Two slices of fresh ginger was added. Let me tell you, you do not want to eat this (even cooked). It, oddly enough, is very spicy! Brings a great flavor to the fish though!

"A" then made a sauce for the fish to cook in. Soy sauce, red wine vinegar, honey, salt, pepper, and orange zest were all included. Alaska meets China, perhaps.

The sauce was poured over the fish, which was layed on top of parchment paper.

Then the paper was tightly closed for cooking purposes.

It only cooked for 10 minutes. Look how lovely. Mushrooms perfectly cooked, and the fish was nice and flaky (which is the true test to fish being done).

This week's table. Let me tell you, "J" put us in the most unique spot. On the side of the house, overlooking their new side flower bed. He wanted to switch things up, and it worked. It was so intimate, and we all agreed that it, for whatever reason, led to really good conversation. The best conversation we have had to date. I won't bore you readers with it, but I left loving "J" and "A" even more. Such great friends.

Plate up-close. Perfect portion size, and I was stuffed! It is fun learning that you can bring your portion size down, and still be satisfied.

Just some Irises from the garden. Yeah, nothing big. ha. A money-saving (and time-saving, because you don't have to clean it afterwards) tip is using an empty bottle of wine for a vase! Very Italian!

Cheers to friends, great conversation, laughs, and as always incredible food!

Done, and done

Now, on to "J's" portion of the meal. If I were to tell you that after our already fabulous meal, we enjoyed a 60-layer dessert you wouldn't believe me, would you? Yeah, I didn't believe it until I saw it with my own two eyes. Get ready for a (60-layer) treat!

"J" made the batter and filling the day before, so it had time to rest.

Filling, done as well.

The next day he started assembling. First, by making 30 crepes!

One....

Three....

Five.....

Eleven......

Perfectly cooked.

Still counting.....

And still counting.....

Here it is put together, partially. Again, it certainly doesn't look like a 60 layer (30 crepes and the 30 layers of filling in-between) dessert. But get ready for this......

Well, not this. This is the whip cream being made. Fresh, nothing less.

And the final presentation before we cut in!

Wait for it......

Wait for it.......

.....Ready for this. Look at how beautiful that is!

With fresh berries, which marinated in white wine all day. Unbelievable. The recipe is listed below. "J" wanted me to add this important point: Crepes really don't have a sweetness to them (why the filling and whipped cream were important). So, use the recipe for "outside of the box" ideas. Florentine crepes, breakfast crepes, savory crepe dishes, etc.!

JAK’s (Should Be) Famous 60 layer Crepe Cake

Ingredients:

Crepe Batter (see recipe below) 

Pastry Crème Filling (see recipe below) 

2 cups heavy cream 

1 tablespoon granulated sugar 

Powdered (confectioners') sugar

 Preparation:

Prepare Crepe Batter and refrigerate.

Prepare Pastry Crème Filling and refrigerate.

Remove the Crepe Batter from the refrigerator and bring to room temperature. Line a large flat surface with parchment paper. Using a nonstick crepe pan over medium-low heat (JAK used an omelet pan). Evenly distribute approximately 3 tablespoons Crepe Batter; swirl to cover the surface of the pan. Cook approximately 2 minute or just until the bottom of the crepe becomes lightly browned. Keep swirling the batter around your pan until it doesn’t “run” around the pan. Make sure you swirl enough batter around the edges of your crepe, otherwise you will end up with very thin, crispy and burned edges. Believe us, JAK knows everything! Using a spatula, loosen the edges of the crepe. Then, take your clean fingers and gently and carefully turn the crepe over and continue cooking for 1 more minute. Remove the cooked crepe onto your prepared flat surface (do not stack the crepes on top of each other). Repeat this process until you have 30 perfect crepes. NOTE: You WILL need to prepare a few practice crepes in the beginning.

Remove the Pastry Crème Filling from the refrigerator. Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the chilled and thickened Pastry Crème Filling.

Assembly of 60-Layer Crepe Cake: Place one (1) prepared crepe on a large cake plate. With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup). Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 60 layers. The 30th crepe will be the top layer.

Refrigerate the prepared cake for a minimum of 4 hours. Allow it to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners' sugar).

When ready to serve, slice into individual servings. Garnish the plate with fresh berries.

Makes one (1) 60-Layer Cake

 Crepe Batter: 

6 tablespoons butter 

1 ½ skim milk 

1 ½ cup of whole milk

6 eggs 

1 1/2 cups all-purpose flour 

7 tablespoons granulated sugar 

Pinch salt

NOTE: Prepare the crepe batter either several hours or one day in advance.

In a small pan, melt the butter until lightly browned; remove from heat and set aside.

In a separate, small pan, warm the milk (skim and whole) until steaming; remove from heat and set aside to allow to cool slightly.

In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

 Pastry Crème Filling: 

1 egg 

1 tablespoon all-purpose flour 

2 tablespoons granulated sugar 

1 tablespoon cornstarch 

1 cup milk 

1 teaspoon pure vanilla extract 

½ teaspoon almond extract

1 teaspoon hot water 

2 tablespoons heavy cream, whipped

In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.

In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and comes to a boil (This process can sneak up on you! It will go from a liquid to a custard very quickly). Remove from the heat. Add vanilla and almond extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.

When the Pastry Crème has cooled, fold in the 2 tablespoons of cream you have whipped. Refrigerate mixture until thick (best if refrigerated overnight).

ONE MORE THING!

"JAK's" Garden Update

Remember a few postings ago we showed you the wild green onions that "A" transplanted from her grandmother's garden? Well.......

Look at them now! Seriously, unreal right?

JAK is having such success stories with our garden, we wanted to share some tips. First, to keep squirrels out use mirrors. You can see the large one against the fence. This keeps them out from messing with the goods! Also, get plastic snakes to keep certain pesky birds out.

As well, a fake owl will help deter pesky garden prowlers.

Look at these potato plants! They have seriously grown over night. Why? Because they are enjoying Mozart. Yep, that's right. Put a radio out by your garden, and let them enjoy the sounds of soothing music. It helps, take JAK's word for it!