Julia Child Birthday Recipe - Crepes Suzette Video

Food lovers are celebrating Julia Child's birthday today. An in her honor the 99 Cent Chef's new palate-pleasing video, "Julian & Julia," introduces Julia Child's nephew, Julian Child. He's a real chip off the cutting board and a chef worthy of sauteing with Aunt Julia's copper-bottomed pot!

I had the good fortune to run into Julian Child at the Hollywood Farmers Market this last Sunday. We chatted about his "Aunt Julia" and the movie "Julie & Julia."

As we walked through fresh and fragrant stalls of produce Julian stopped at a stack of organic oranges and reminisced about his childhood summers in Paris, France, and how he would tug at Julia Child's apron and beg for his favorite dish: Crepe Suzette in an Orange Butter Sauce.

Aunt Julia eventually grew tired of always preparing it and soon taught it to her nephew, a budding chef. I seized the opportunity to invite Julian to The 99 Cent Chef's kitchen to cook his Aunt Julia's Crepe Suzette for everyone!

A delicious and decadent dessert made with loads of butter, this French classic is easy and of course, cheap to make. Flour, eggs, milk, orange juice, butter and a 99 cent airline bottle of cognac make up the main ingredients. (You can leave out half the butter, but then it would not be a true Julia Child culinary experience. Try it this way at least once!)

Julian & Julia - VIDEO

Play it here. The video runs 6 minutes, 20 seconds.

Click here to view or embed video from youtube.

Ingredients (about 6 crepes)

• 3/4 cup of milk
• 2 to 3 whole eggs
• 1/4 tsp. of vanilla - optional
• Pinch of salt
• 1/2 cup of orange juice - fresh squeezed or carton pasteurize.
• 1/2 cup of sugar
• 1 stick of butter - OK to use less
• 99 cent airline bottle of cognac (or brandy) - about 1/4 cup 

 Directions for Crepes
In a large bowl mix together flour, milk, water, salt, eggs and 1 tbsp. of melted or soft butter. Whisk until well blended, about 2 minutes. Heat your medium (about 8 inches) non-stick omelet pan and coat with 1 pat of butter or oil.

When butter is melted, add 1/4 cup of crepe batter - enough to just cover the bottom of the pan. Hold up pan and swirl to coat pan evenly. It is better to have too much batter than too little - a thin crepe will tear when turning.

Cook crepe for a minute, then loosen around the edges and continue cooking for another minute. Peek before turning to see if crepe is starting to brown. Carefully turn crepe over and cook for another half minute. As my video shows, the first crepe may stick and be unusable. Instead of throwing it away, you might as well taste it to see how tender the crepe turned out.
Don't worry, it takes a couple of crepes to get it right. Your crepes may not be perfect, but with a sweet Orange Butter Sauce no one will be complaining about the appearance. Set aside your cooked crepes to add to the Orange Butter Sauce.

Directions for Orange Butter Sauce
Use a large enough pan to dip a whole crepe into. Melt butter, then add orange juice, zest and sugar into pan, over a medium/high heat. Cook until sauce is reduced by half and thickened, about 5 minutes.

Reduce heat and add a crepe. Notice my use of a spoon and fork, in the video, to fold crepe into sauce. Fold in half once, then fold one more time and push crepe to the edge of the pan to make room for more.

I managed to fit about 3 crepes at a time to my pan. Allow crepes to heat through for a minute.


Now the fun part - cognac flambe! Have a long-handled match ready. This is when you want an audience. Your table should be set and the lights dimmed so you can serve the flaming Crepes Suzettes with a flourish!

When sauce and crepes are warm, pour in half the cognac and bring to the table. Place before your dazzled guest and strike a match, lighting the sauce.

Be careful: the cognac will flame up, so you don't want flammable items nearby (overhead curtains, paper, etc.) and your kids should not attempt this! Serve this first batch of crepes with a spoonful of sauce.

Finish saucing the other crepes, then flambe, and repeat. Bon Appetit!

If you are not familiar with the culinary icon, Julia Child, here is a scene from "Julie & Julia." Meryl Streep "chews" the scenery as larger-than-life Julia Child.

The other half of the movie is about Julie Powell blogging and cooking her way through, in one year, "Mastering the Art of French Cooking" co-written by Julia Child. Both stories resonated with this Chef.

And the movie's Paris locale is intoxicating. You will find yourself leaving the theater with the booming voice of Julia Child in your head and your utterances will have her cadence. She is so fun to mimic you cannot help but bellow "Bon Appetit" every chance you get!

And 99 Thanks to Bob McGinness for his creative camerawork!

NBA Playoffs - Shooting Produce Video

Welcome to the NBA playoffs, 99 Cent Chef-style, that is. This is basketball played by the rulebook of the Cheap$kate Dribblier. The matchup this year is between the Golden State Warriors and the Cleveland Cavaliers.

Great NBA All-Star match-ups have included Magic and Bird, Kobe and LeBron...and now: Pete versus The 99 Cent Chef! It's a triple-double of a basketball video event. One-on-one has never been so much fun.

Like in my baseball video from years before, playing with food is taken to surreal and fanciful extremes. What starts out as a simple 5 basket pickup game turns into a food free-for-all, and you can be sure things go splat when there is a drive to the hoop.

As you enjoy and cheer on your team, see if you can see some of classic basketball moves I've adapted into the video at the end of this post.

 First up is the Bell Pepper Bank Shot: a shot that hits the backboard before hitting the rim or going through the net.

Banana Cut: a wide, curving cut, as opposed to a cut that is a straight line. Also known as a 'C' cut.

Onion Over the Back: a foul committed by a player who tries to rebound the onion by pushing, moving or climbing on a player's back who is already in position to rebound the ball.

Apple Advance Step: a step in which the defender's lead foot steps toward their man and the back foot slides forward. 

Cucumber Chucker: a player who takes frequent, and often imprudent, shot attempts. The term was popularized by the television series Seinfeld.

Toilet Bowl Tomato: when the ball hits the rim at a certain angle and then circles around it, can go in or out.

During this week of the NBA playoffs, be a sport and join me for his outlandish halftime entertainment event.

Shooting Produce - Video 
Play it here. The video runs 4 minutes, 47 seconds.

99 thanks to neighbor Pete for a slam-dunkin' performance! 

And extra thanks to my fellow Culver City art gallery hopping buddy Bob McGinness for additional creative camerawork.

Click here to embed or view video on YouTube.

Sauteed Crookneck Squash - Video Recipe

I like a side dish that takes minimal prep - no peeling or need to clean it out. You can cook it whole or slice it and saute. I like to add a little onion and garlic with a dash of salt and pepper.

 Play my video recipe below to see for yourself how easy it is to make my tasty vegetarian side:

Sauteed Crookneck Squash - Video

Play it here. Video runs 1 minute 58 seconds.

Also called Summer Yellow Squash, the skin is a bright hue and usually smooth, but sometimes it has a bumpy surface.

You don't peel this type of squash as the skin tenderizes when cooked. You also eat the seeds. All I do is slice off the tough squash ends, then cube the squash for cooking - so there is very little waste.

Squash comes in all shapes and sizes, some have a hard shell. Yellow Crookneck Squash is similar to green Mexican squash. Italian squash is called zucchini.

This recipe come together quickly. It only takes about 10 to 15 minutes of slow cooking to tenderize fresh squash.

I get whole fresh squash at my local Latin grocery and 99c only Stores for around a dollar per pound. I used 2 whole yellow squash for this recipe, a half onion and one small garlic clove. You can substitute zucchini or Mexican squash for Crookneck Squash, they taste similar enough.

Next time you are in your local farmers market or a regular grocery store make sure to pick up a few Crookneck Squash and try my brightly colored sauteed side dish.

Ingredients

3 cups squash - about 2 medium sized Crookneck squash. Roughly chop into bite sizes. Okay to use Italian squash (zucchini) or Mexican squash.

1/2 onion - about 1 cup chopped.

1 teaspoon garlic - chopped.

1 tablespoon oil - to saute onion, garlic and squash.

Salt and pepper - to taste

Directions

Chop half an onion. You can cut into larger or smaller pieces to suit your taste.

Add cooking oil to a pan over medium heat. Saute onion and saute until soft, about 3 to 5 minutes. While onion sautes, you can chop squash and garlic (or use chopped garlic from a jar.)

Add chopped garlic to cooked onion. Mix and saute a minute.

Roughly chop yellow squash into bite sizes. Discard tough stem and end piece. Finally add chopped squash and season with salt and pepper. Mix cooked onion, garlic and squash.

Turn heat to low and cover the pan, or pot. 

Now all you are doing is softening the squash by letting it steam for about 15 minutes total. Stir squash every once in a while.

The yellow squash will break down and release some liquid as it steams. I don't add any water, but do check on cooking squash in case the the liquid cooks out too fast. If so, add a tablespoon of water as needed. As long as the pan or pot is well covered, and the heat is not too hot, the squash will stay moist.

You can cook the squash as long (or little) as you like, to reach desired tenderness.

Serve hot when done. My Sauteed Crookneck Squash freezes and reheats fine, too.

 My YouTube video link for viewing or embedding, just click here.

My Morning Coffee

Here, I saved you a cup - have a sip of my first morning coffee.

Dang, sorry I ran out of fresh ground coffee, but fortunately I have some leftover grounds, just enough to make one more cup of joe.

What, you don't want any now? Okay be that way, I'll drink it myself.

Well, after watching my video, I guess I can't blame you after all. Looks like it's going to be one of those days, here in the cheap$kate cocina....



My YouTube video link for viewing or embedding, just click here.

Fresh Boiled Corn - Video Recipe

Summer corn is in season and my easy Fresh Boiled Corn video recipe is here just in time for you to try.

The only prep is cleaning the Fresh Corn and that is easy enough, although a little messy with all the silk threads under the Corn husks.

I break off any long stalk parts that are left on. You can boil the Corn whole. I like to break it in half, if the Corn is very large.

Fresh Corn is often on sale at my local Latin and regular grocery stores, and you can always pick up a few ears cheaply at your local farmers market or roadside veggie/fruit stand.

Once the Fresh Corn is boiled tender you can add it to your barbecue grill, right beside that steak or hamburger. Turn the Corn a few times to get a little char all around.

When the Fresh Corn is done, and cool enough to handle, slice off the kernels and use them for a few more of my cheap$kate recipes like: Roasted Cream Corn, Sweet Corn Pudding, Corn and Tomato Salad, Black Bean and Corn Salad, and Calabasitas Mexican Stew; plus add some fresh cooked corn to Fake Crab Ceviche and Clam Chowder.

I spend my high school years in Louisiana and dug into many backyard Crawfish Boil that features crayfish, corn cobs and red potatoes boiled in a heady mix of spices that make up a typical spicy seafood boil.

After removing hot Fresh Boiled Corn from the pot, I simply add butter or a fave substitute, and season with salt and pepper. If you have a favorite seasoned salt then use that. You can keep it vegan with a fave butter substitute, or drizzle on a flavorful oil. 

Now is the time to cook with Corn while it is in peak season and cheapest - just the way I like it!

Fresh Boiled Corn - Video Review

Play it here. Video runs 1 minute, 37 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (2 servings)

• 2 ears of fresh corn - I halved the ears of corn. Okay to add more corn to your pot of water. It will take about the same time to cook, whether it's 2 ears or 4.
• Salt and pepper to taste - or favorite seasoned salt.
• Butter - or butter substitute, optional. I used about a teaspoon per whole ear of corn.
• Water - enough to cover the shucked corn.

Directions
Over a high heat, add enough water to a pot to cover cleaned corn.

As water comes to a boil clean the corn cobs. Remove the silk and husks that cover the corn. Silk are thin soft threads. They will take the longest to remove - a quick rinse of water in the sink will help take off the smallest strands of silk and boiling will get rid of any that's left.

You can break off any longer stems. Sometimes it's hard to remove, so it's okay to just leave it on. I like to half my corn cobs, if my pot is small. Also, kids may enjoy corn that is smaller and halved.

Add cleaned corn to water. Bring to a boil, then reduce heat to a low boil or simmer. Cover pot and cook corn until it is tender, about 10 minutes.

Some like their corn cooked less and others like it cooked longer - it's up to you.

When done, allow corn to cool for a minute before serving as it's very hot. Be careful handling hot corn.

I just like salt, pepper and butter on my hot Boiled Corn. If you have a favorite seasoned salt then use that. Okay to leave out pepper.

Hindsight
During barbecue season I throw a couple of Boiled Corn cobs on the grill when I cook a steak or hamburger. Depending on the hotness of your grill it takes about as long to cook a steak as grilling Boiled Corn.

Turn the corn when one side is slightly charred. You can char the corn as much as you like. Grilled Corn will dry out some.

Mom's Best Cajun Potato Salad

Mom is back in the Chintzy kitchen with her delish Cajun Potato Salad recipe video - I say mashed potatoes, she says not....hmmm, there could be potato peels flying and a rumble in the scullery because of a few choice words.

This is one delish side dish however you describe it. My Mom recently visited the cheap$kate kitchen in Los Angeles and whipped up a luscious Cajun Potato Salad for your viewing pleasure.

And boy is Mom as feisty as ever. Just watch our repartee as I tease her about the recipe. Will there be trouble brewing? Well, I won't spill the beans here, you'll have to watch the video to see if I get my just deserts!

And my niece, Maranda, makes an appearance half way through the recipe video to mash things up. Maranda is a recent arrival to Los Angeles and is a welcome addition to my cheap$kate cooking staff (plus, she's some delish eye candy, too boot). When Mom is in the kitchen, everyone is welcome to come and taste her recipes - the more the merrier, I say.

Mom & Maranda in the Cheap$kate Château

So what is a Cajun Potato Salad? Just Google the name (Cajun or Creole Potato Salad) and you will see different versions - most are made using cooked, but chunky, potatoes. My Mom cooks up a "mashed potatoes" version.

Mom uses red potatoes for her recipe, but you can use white or regular russet potatoes, too. Any potato you use is tasty and cheap, so go for it.

The other ingredients are standard for typical potato salads, mainly: mayo, mustard, pickle relish and some seasonings - for a Cajun Potato Salad you want to add a sprinkle of Creole Seasoning. I bet you have seen these containers in your grocery store spice rack, too. It's okay to use any cheap brand you find.

 I get my condiments for pocket change from my local 99c only Store and Dollar Tree.

You can mix in lite, vegan or regular mayo - use regular mustard or Dijon. Pickle relish is cheap enough. Adjust any ingredient amount to suit yourself, or your fellow diners taste buds.

Click on any photo to see larger.

This recipe travels well for a picnic. Refrigerate like any potato salad. I like to sprinkle Creole Seasoning on the top for a colorful party presentation.

Packed for a BBQ patio party.

Mom's Cajun Potato Salad goes with any of my Cajun family recipes (click on the name,) including:Gumbo, Shrimp & Grits, Muffaletta Sandwich, Vegetarian Red Beans and Rice, Jambalaya, Blackened Fish, Crawfish Etouffee, Black-eyed Peas, Pecan-crusted Fish & Spinach Salad, and an Alligator Po'Boy.

 Cajun Potato Salad & Seafood Gumbo

Mom's Cajun Potato Salad goes with any backyard BBQ menu. And if you have a pot luck party to attend then bring a chilled bowl of it.

So check out my latest recipe video below. When Mom is in the house, get ready to be well-fed!

Mom's Cajun Potato Salad - VIDEO

Play it here, video runs 6 minutes, 27 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 4-5 red potatoes - peeled and roughly chopped. Okay to use white or russet potatoes.
• 2 tablespoons mayo - or a vegan substitute. Add more mayo or less to meet your taste.
• 1 tablespoon mustard - any type, including Dijon. Again adjust amount to your taste.
• 1 tablespoon pickle relish - okay to add a couple chopped slices of pickle.
• Water to boil potatoes - reserve some liquid for mashing of potatoes - if necessary.
• Cajun or Creole Seasonings - optional. Just a dash or 1/4 teaspoon.
• Salt and pepper to taste.

Directions
This recipe is similar to regular potato salad, just cook the potatoes until soft enough for mashing. And adjust ingredient amounts to suit your taste. If you like a lot of mayo in your potato salad then add extra. Add more mustard, or even leave it out.

Start by getting a pot of water to boil. Wash potatoes and peel. Roughly chop peeled potatoes.

Click on any photo to see larger.

Add to boiling water. Low boil for about 20-30 minutes, until potatoes are fork tender. Since potatoes are mashed, you can't overcook them.

You can boil unpeeled potatoes whole or just halved, and pull off skin after they are soft and cooled down. There is less potato waste when you peel potatoes after they are boiled.

 Peeling a Boiled Potato

Drain potatoes when done, but be sure to reserve a cup or two of liquid. You can add some of the liquid, a tablespoon at a time, once potatoes are mashed, until desired creaminess is reached.

Next add drained potatoes to a bowl and mash with a potato masher or fork. Add a tablespoon or two of reserved liquid if necessary.

Now mix in all the other ingredients. Mom added 2 heaping tablespoons of mayo, a tablespoon of regular mustard and pickle relish. Add more or less of the wet ingredients to suit your flavor profile.

Season Mom's Cajun Potato Salad with salt, pepper and Cajun (or Creole) Seasoning.

Stir ingredients until smooth. Taste and add any extra ingredient amounts. That's it. Store Mom's Cajun Potato Salad covered in refrigerator until ready to serve.

This recipe travels well for a picnic, and goes with any of my Cajun family recipes (click on any name,) including: Gumbo, Shrimp & Grits, Muffaletta Sandwich, Vegetarian Red Beans and Rice, Jambalaya, Blackened Fish, Crawfish Etouffee, Black-eyed Peas, Pecan-crusted Fish & Spinach Salad, and an Alligator Po'Boy. If you have a backyard BBQ planned, or a pot luck party to attend, then bring a bowl of Mom's Cajun Potato Salad.

Hindsight
Mom's Cajun Potato Salad is mashed, but you can do a "chunky" version sometime. Just don't boil the potatoes to mush - leave them a little firm by shortening the boiling time. The potato chunks only need to be fork tender - roughly chop potatoes. It's okay to leave some potato skin on.

For "mashed" Potato Salad you should peel the potatoes. And adjust the wet ingredients to suit your, or any guests, tastes. If you don't have Creole Seasoning, then leave it out.

If you want a little crunchy veggie texture, then add a half cup each of fine chopped onion and/or celery.