sooo good. Not at all too sweet for us and the Calvados was just the right touch. Served them with grilled pork tenderloin rubbed with Penzeys Bicentennial Rub, red potatoes layered on a bed of sage leaves and salt, roasted in a cast iron skillet along with the veggies, and a green salad with strawberries, onion and almonds and a poppyseed dressing.http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=72596
Charlie, I found parsnips and made the Cider-Glazed Roasted Root Vegetables last night...they were
- Thread starter curious1
- Start date
Now that we're reeled you in, try this recipe: Buckwheat Crepes with Roasted Root Veggies
That's not the recipe name, but that's what they are.
I've added the original link from the New York Times...nice story with the crepe recipe and veggie recipe over on the left.
I keep my buckwheat groats in the freezer and grind them fresh in the coffee grinder. It has converted me to buckwheat...such an sweet and clean smell....almost like peanut or almond butter.
The only thing I'd do different with this recipe is to double the veggie amount because while the sauce is delightful, it's almost too rich. Yet it's a great blend of flavors and textures, so you may want to make the recipe as written first.
And while it may appear rustic, it turned out so classy tasting that I'd have no qualms serving this to friends as either a small first course or as the main course for a meatless meal.
http://www.nytimes.com/2006/11/08/dining/08bring.html
That's not the recipe name, but that's what they are.
I've added the original link from the New York Times...nice story with the crepe recipe and veggie recipe over on the left.
I keep my buckwheat groats in the freezer and grind them fresh in the coffee grinder. It has converted me to buckwheat...such an sweet and clean smell....almost like peanut or almond butter.
The only thing I'd do different with this recipe is to double the veggie amount because while the sauce is delightful, it's almost too rich. Yet it's a great blend of flavors and textures, so you may want to make the recipe as written first.
And while it may appear rustic, it turned out so classy tasting that I'd have no qualms serving this to friends as either a small first course or as the main course for a meatless meal.
http://www.nytimes.com/2006/11/08/dining/08bring.html
)C, I've never liked buckwheat pancakes. But I've found out why!
Some buckwheat pancakes appear "grey-ish" for lack of a better word. And to me, they always tasted a tad bitter.
Then a friend asked me to make him a fiber cookie with buckwheat, and since I couldn't find buckwheat flour, I bought organic "buckwheat groats."
Tom loaned me his VitaMix to use and their instructions said to first freeze any grain to be ground. When I ground the grouts up, it had the most delightful, gentle smell. Not bitter at all.
And while Tom's fiber cookies turned out quite boring, these crepes turned out very good.
Yet the color/bitterness issue still bugged me. I researched and found out (from here I'm going with memory, so details may not be exactly precise) that most buckwheat is ground up with its outer dark husk intact. That's why many buckwheat pancakes look greyish and have a more distinctive flavor.
These grouts, however, have the dark husk removed, so the color of the ground flour and the end taste are both improved in my opinion. They look like round, golden pellets.
Now I'll make buckwheat pancakes whenever Lar wants because I like them too.
Some buckwheat pancakes appear "grey-ish" for lack of a better word. And to me, they always tasted a tad bitter.
Then a friend asked me to make him a fiber cookie with buckwheat, and since I couldn't find buckwheat flour, I bought organic "buckwheat groats."
Tom loaned me his VitaMix to use and their instructions said to first freeze any grain to be ground. When I ground the grouts up, it had the most delightful, gentle smell. Not bitter at all.
And while Tom's fiber cookies turned out quite boring, these crepes turned out very good.
Yet the color/bitterness issue still bugged me. I researched and found out (from here I'm going with memory, so details may not be exactly precise) that most buckwheat is ground up with its outer dark husk intact. That's why many buckwheat pancakes look greyish and have a more distinctive flavor.
These grouts, however, have the dark husk removed, so the color of the ground flour and the end taste are both improved in my opinion. They look like round, golden pellets.
Now I'll make buckwheat pancakes whenever Lar wants because I like them too.
Here's a version with both recipes on the same page.
http://query.nytimes.com/gst/fullpage.html?res=9B07E6D6113FF93BA35752C1A9609C8B63
http://query.nytimes.com/gst/fullpage.html?res=9B07E6D6113FF93BA35752C1A9609C8B63