Holy Crepes Batman!

This week’s dinner with the sweet-tooth friend of mine (she needs a nickname…I think we’ll call her “Lady Luck” since she’s such a huge fan of Lady Gaga) had a French theme. So naturally, we had a super scrumptious supper of roasted chicken and sage-infused roasted potatoes and some delectable veggies. And did I mention the crepes?

Dinner was extremely flavorful, and to be honest, we were just too damn hungry and busy devouring it to take pictures of it – but I don’t want to anyone to think it wasn’t description worthy! Due to some car trouble, actually roasting a chicken – or making chicken francese as was the original plan – was a little bit out of the question. But substituting a rotisserie chicken from Fry’s works just as well. They were even nice enough to put an apricot glaze on it! Lady Luck made some awesome potatoes…I was eating them straight from the pan, I have to admit. We’ll call it quality control. They fried up in some sage and thyme infused oil and it gave them such a unique flavor! Definitely not like that other dish we had that wasn’t so good because of the amount of sage in it. My love of all things herb-y has been rekindled!

Once we had…you know, gorged…ourselves on yummy chicken, potatoes and a veggie medley, it was time for dessert. And let me just say that we are talented enough to edit a high school paper (Lady Luck’s daughter) while making crepes! Ridiculously simple to make by the way. I was a little intimidated at first – crepes seem like such a fancy food that it takes a patisserie chef to make one. I was wrong! They’re essentially a really big pancake made from a too-thin batter, and of course, we added Nutella to ours. Oh, and Ghiradelli chocolate chunks! Hence the little brownish black crispy goodness you see in these pictures.

I definitely love what has become a ritual with an amazing friend. Next week? We’re going to Thailand! There may even be a drink involved – non alcoholic that is!

Sweet Potato Gnocchi

I got out of my comfort zone, slowed down and took some time in the kitchen. This one actually took me two days to put together. I prepped the gnocchi a couple nights ago, freezing it in preparation for tonight. Then tonight I actually put it all together.

So the first part of it, the gnocchi has to be boiled. What’s really cool is that you know it is done when it floats to the top! Then all the gnocchi has to be cooled before it can be put with the sauce. The next step is to brown the butter. This part is a little tricky. It has to bubble and bubble, and then it gets little brown bits on the bottom. At the same time, the massive amount of bubbles go down, and then it begins to foam. Throw the sage in and it’s like throwing a dead man’s toes into into a cauldron – it freaks out and gets some serious bubbling action going!

Half of the sauce and half of the gnocchi get put into a fry pan to saute. It gets a little brown, a little crispy, and smells really good. The sage gets crispy, and the gnocchi carmelized.

So I topped the final product with some parmesan cheese. When munching on it, it’s not too terribly bad. It’s just not something¬† that I would necessarily make a go to meal. The sage is crunchy, but kind of strong. The texture isn’t bad at all. There are always some things that don’t quite turn out as good as you hoped, and unfortunately this is one of them. But it’s all the better for experience!