Ing. Civil

* Blinis

Al igual que los crepes o tortitas, los blinis sirven como base para diferentes tipos de platos, ya seandulces o salados. Aunque en Rusia es muy típico acompañar los blinis de crema agria, o crème fraîche, y caviar. Un manjar apto para pocos bolsillos y muchos paladares.
Nosotros por ahora sólo hemos elaborado la receta de blinis. Igual más adelante nos atrevemos a acompañarles concaviar.

Ingredientesdelarecetapara12blinis:
* 1 huevo clase “M”
* 175 ml de leche
* 125 gr de harina
* 40 gr de mantequilla
* 40 g de azúcar
* 1/2 Sobre levadura en polvo
* Una pizca de sal

preparacion:
En un bol tamizamos la harina y la levadura, añadimos el azúcar y una pizca de sal.
Incorporamos la leche junto con el huevo y la mantequilla.
Batimos bien,incluso si quieres puedes usar la batidora, hasta conseguir una masa homogénea.
Tapamos el bol con papel film y guardamos en la nevera media hora.
Sacamos, y ponemos a calentar a fuego medio-fuerte una plancha o sartén antiadherente.
Para elaborar los blinis, engrasamos con un pincel untado en aceite la sartén, echamos dos cucharadas de masa para cada blini, primero una y la siguiente la vertemospoco a poco en el centro de la primera.
Cuando veamos que el borde de los blinis empiezan a dorarse, no a tostarse, les damos la vuelta. Dejamos que se hagan por ese lado, otros pocos segundos, y sacamos a un plato.
Realizamos esta operación otras cuantas veces más, hasta dar fin a la masa.

* SPINACH ARTICHOKE GRILLED CHEESE
Makes 2 sandwiches
What You Need
Fresh spinach – enough forabout 3 cups chopped
Canned artichoke hearts – about 3 (around 6 ounces)
2 cloves garlic
1 tablespoon olive oil
2 tablespoons sour cream
1 cup shredded cheese (we used a blend of mozzarella, Monterrey jack and provolone)
4 pieces bread
Kosher salt
Butter or more olive oil)
What To Do
1  Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.
2 Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinachand a pinch of kosher salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.
3  Spread butter (or olive oil) on oneside of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread some shredded cheese, thespinach artichoke filling, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.* Crisp Marinated Brussels Sprouts
Inspired by The Food Matters Cookbook
Makes 4 to 8 appetizer servings
What You Need
1 pound Brussels sprouts
1/4 cup olive oil
2 tablespoons sherry vinegar (or wine vinegar)
2 teaspoons Dijon mustard
1 small red onion
Salt and pepper
What To Do
1  Bring a large pot of salted water to a boil. Set up a large bowl of cold water with ice cubes. Trimthe Brussels sprouts from the stem (if necessary) and cut in half.
2 Drop the sprouts in the boiling water and cook until crisp-tender, about 3 minutes. Drain the spouts and place them into the bowl of ice water until cool.
3  Finely chop the red onion. Whisk together the 1/4 cup olive oil, 2 tablespoons sherry vinegar, and 2 teaspoons Dijon mustard. Taste and add additional vinegar ifnecessary, as well as salt and fresh groundpepper.
4  Toss the vinaigrette with the Brussels spouts. Place in a sealable container and chill in the fridge for at least 30 minutes or up to a day. Serve with toothpicks.
Note: We found giving each guest a toothpick of their own was easier than individually toothpicking each sprout – but you could do either!


* GRILLED...