Thanksgiving is always about the dinner, and it seems as though every food story and recipe out there features the turkey, side dishes or dessert for the main meal. So, I thought I’d do something a little different and present you with a “morning after” meal, otherwise known as “not-turkey.”

I know turkey sounds really good right now, because you’ve waited patiently all year for the appropriate time to pig out on that bird. On the big day, you’ll spend four hours clawing at the oven door, tantalized by the smell of roasting turkey. Then you’ll sit down, and for the next eight minutes, you’ll stuff yourself with massive forkfuls of turkey, mashed potatoes, gravy, cranberry sauce and dinner rolls, working your way clockwise back to the turkey. There are seconds and perhaps thirds for those who temporarily convert a left butt-cheek into a second stomach.

After the turkey marathon, belts are loosened (or in my case, I’m smart and wear elastic) and round bodies roll toward the family room to settle into a comfy spot for the standard 12-hour turkey coma.

The next day? Trust me when I say no matter how you incorporate leftover turkey in your meal, it’s not going to be appetizing. Generally, I give myself at least three days before I try to bring back the leftovers in some form of soup, casserole or sandwich.

You’ll be so glad that you clipped this recipe, because Crispy Crepes with Apple, Brie and Prosciutto makes a fantastic light morning-after brunch.

It’s a recipe from Tyler Florence’s Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook, and I just love how the homemade crepe crisps up in the oven - sort of like a super-thin pizza. Serve these with a salad.

Crispy Crepes with Apple, Brie and Prosciutto Recipe

from Tyler Florence’s Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook

Basic Crepe Batter

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
3 tablespoons butter, melted (plus more for sautéing the crepes)

Combine the milk, water, eggs and flour in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump free. Scrape down the sides of the blender and pour in 3 tablespoons of the melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup of batter into the pan and swirl around so it covers the bottom evenly; pour back any excess. Cook for 30-45 seconds, until the batter sets. Use a rubber spatula to loosen the edges of the crepe, flip the crepe and cook for another 30 seconds. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes. Cover the stack of crepes with a towel to keep them from drying out. Store leftover crepes by tightly wrapping in plastic wrap and refrigerating for up to 3 days.

Makes 10 (8-inch) crepes

for the Crispy Crepes with Apple, Brie and Prosciutto

1 recipe Basic Crepe Batter (above)
Extra-virgin olive oil
1/2 cup apple butter
1/2 pound thinly sliced prosciutto
2 Granny Smith apples, cored and thinly sliced
10 ounces Brie cheese, sliced
1 bunch watercress or arugula
Freshly ground black pepper

Make the crepes from the recipe above (you’ll only need 4 crepes). Preheat oven to 400 degrees. Brush olive oil on 2 baking sheets. Lay 2 crepes side-by-side on each baking sheet. Spread the apple butter on each crepe. Layer apples and prosciutto on each crepe slice. Bake for 10-12 minutes, rotating the baking sheets (top shelf to bottom shelf) halfway through until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the brie on top so it melts slightly. Add a handful of watercress or baby lettuce and several turns of freshly ground black pepper.

Makes 4 servings

Honing a knife with a steel - grasp steel firmly (had to hold it like a wuss for the photo so you could see knife)

um…okay, I lied. I’m not going to talk much about SHARPENING knives…but rather HONING or STEELING your knives. But I think most home cooks think that using the rod pictured above is for sharpening. Read on - I’ve interviewed Chad Ward, a knife expert and author who will show you step by step how to properly hone your knife. Plus, do you like the knife that I’m holding? There’s a nifty knife giveaway at the end of this post.

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It took me 12 years of spending money on different knives before I finally found my soul mate and fell into a steady groove with the collection that I own now. In college, I got sucked into the magical world of infomercials and bought the super-duper ginsu knives that can decapitate a soda can in one swift motion and the scissors that can cut a penny in half with just the power of your pinky. Well, those lasted for 3 months and then the only way to cut a chicken breast was to stab it repeatedly with all 6 knives in my hand, Edward Scissorhands style.

As a working girl, to celebrate my becoming a useful member of society, I splurged on a expensive knife block that held like 22 different knives, each one designed to complete a specific kitchen task most efficiently. Need to carve an tomato into a butterfly? I had a blade shaped just for that task. But I hated those knives - they were too big for me and felt like I was shaking hands with a electric saw, not to mention 20 of the knives in the block went totally unused.

I finally decided to save my money and just get one good knife that felt right in my hands. It was expensive, but it was the Ferrari in my kitchen and I loved using it so much that I went around the house every day looking for things to dice. It’s been 8 years and I still grab for that same 8″ Shun chef’s knife (www.kershawknives.com.) And my latest love is a New West KnifeWorks Fusionwood Santoku (www.newwestknifeworks.com) This baby feels like a dream in my hands, it’s sturdy, balanced and the wood handle a piece of art (pictured.)

But a good quality knife is worthless in your hands if it is dull. Can you imagine force cutting through a butternut squash with a putty knife? If your blade is dull, the more work YOU have to do and greater the chance that the blade will slip and cut your precious fingers. Ouch.

I spoke with Chad Ward, author of An Edge In The Kitchen, and he taught me a few things about maintaining knives.

Every kitchen probably has that steel rod used to “sharpen” knives. But really, that rod is used for honing the edge, not sharpening it. So, the first step is to get your knives sharpened, and for most home cooks, that means once a year. Chad suggests buying a $40 sharpening tool (advice and directions are in his book), but I’d rather take my knives to a professional sharpener for $2-$4 per blade. To find a professional sharpener, ask your local chef, butcher or hairdresser where they get their knives and shears sharpened.

If you use your steel rod to hone the edge regularly, you’ll keep a safe, sharp knife in your kitchen. But most people don’t know how to use their steel rod properly and end up dulling their knives even further.

So what does steeling or honing your knife do?

Just through regular use of your knives, the edge of the blade can “roll.” While your knife may be sharp, the edge might not be pointing straight. Steeling or honing your knife will realign the edge.

The proper angle is important

According to Chad, you want about a 22.5 degree angle for non-Japanese knives, and the easiest way to get that angle is hold your knife edge flush against the steel. Now rotate your wrist inwards to get the knife perpendicular to the steel - that’s a 90 degree angle. Cut that in half, it’s 45 degrees. Cut that in half again and it’s 22.5 degrees. If you’re lucky, your steel rod will have a lip that will give you exactly 22.5 degrees (like in the photo) so you just have to line up your blade against that lip.

For japanese knives, you’ll want a 16 degree angle. Just follow the above directions to get the 22.5 degree angle and slightly rotate your wrist inward to deepen that angle. On my steel rod, the lip is oval, so one side is exactly 22.5 degrees and the other shorter end is 16 degrees. This really makes it easy to line up  my knife, whether I’m honing western knives or the Japanese knives.

How to steel or hone your knives

photos and text from Chad Ward

Set your angle to 22.5 degrees or 16 degrees as directed above. It is important to keep the angle consistent as you stroke the edge down the steel. Lock your wrist and loosen your shoulder. Use a light touch, little more than the weight of the knife itself.

Slowly swipe the knife’s edge from heel to tip down the steeling rod by moving your forearm and keeping your shoulders relaxed. Keep your elbow and wrist locked to maintain a consistent angle throughout the stroke.

Stroke once on this side and now it’s time to switch sides. Keep the rod steady in place and move your knife to the other side of the rod.

If you’re blades are sharp, all you need is a stroke or two on each side once a week (or for heavy users, each time you use your knives) to maintain that razor sharp edge for up to a year. That’s it.

I know you’re going to ask me how to choose the best knife. I’ll be giving you mine and Chad’s recommendations based on budget levels in another column. But for now, get your knives sharpened and practice honing correctly!

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Great books about knives and knife techniques

I highly recommend two books about knives and knife techniques- of course Chad Ward’s An Edge In The Kitchen is one of them, and another fabulous knife book is Knives Cooks Love by Sarah Jay. It’s beautifully photographed and comes with a handful of recipes.

Both books have color photos on specific knife techniques, like carving a TURKEY (holidays are here!), mincing garlic and onions, as well as how to cut different shapes and sizes of fruits and vegetables.

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And now the giveaway

I’ve asked my favorite knife company, New West Knifeworks to donate a three gorgeous knives for a giveaway.

The Japanese Phoenix Knives are made with 33 Layers of Damascus steel, precision ground and fused to a beautiful, indestructible Nobel-Lite handle. The innovative, function-based design and unique material selection are partnered with the world renowned craftsmen of Seki City, Japan to create the new standard for Japanese kitchen knives.

The Fusionwood Knives are as functional as they are beautiful. Premium high-carbon stainless tool steel and beautiful hardwood veneer handles are fused into a technically flawless culinary instrument for professional or home chefs. The chefs knives Fine Cooking magazine called “Knife Art”.

Looky all the pretty colors you can choose from!

New West Knifeworks giveaway

This giveaway rocks - because you get to choose which knife you want! New West Knifeworks is give a couple of lucky winners a knife of their choice.

To enter, all ya gots to do is head over to New West Knifeworks‘ website and choose the knife you’d like to win. Pick any non-set knife, either the Fusionwood or the Phoenix line. Come back here and comment and tell me which knife you’d like to win.

On November 30th, we’ll pick TWO random commenters - and they will receive the knife they’ve chosen.

Bonus Entry - ohhhlala!

If you Stumble, blog, post on Facebook or Twitter about the giveaway - you get a bonus entry. That bonus entry will be entered into a *totally separate pool* - a much smaller pool where I’ll give away third free knife.

1. So, enter below by choosing a knife and commenting below.

2 For your bonus entry…Stumble, blog, post on Facebook or Twitter about the giveaway. Then comment again, this time with the word “BONUS” in your comment. I’ll pick a third winner just from this group.

Whaddya waitin’ for? Go ahead and Stumble it!

Okay, who loves you???

Click on image for a photoset of 9 additional images (including one shot taken with my point and shoot camera)

I’ve also used peaches the same way - the firmer ones work well. Just cut your peach or your nectarine into thin wedges or thick slices - and add them to your beef stir fry.

As in most of my stir fry recipes, this recipe for Stir Fried Beef and Nectarines will instruct you to fry the beef first, then removing it from the pan and then adding it back in later. This helps give the beef room to fry (too many ingredients in the wok and you’ll end up steaming your beef, not frying) and to give it a nice sear without overcooking it. If you use flank steak, make sure you slice ACROSS the grain to get tender meat.

Hmmm…I bet canned lychees would be great in this recipe too!

Stir Fried Beef and Nectarines

2 teaspoons soy sauce
1/4 teaspoon sugar
1 teaspoon cornstarch
freshly ground black pepper
1 teaspoon + 1 tablespoon cooking oil
1 pound beef (top sirloin, flank, eye of round) cut into 1/8″ slices
1/2 red onion, sliced into thin wedges
1 clove garlic, finely minced
1 nectarine, cut into thin wedges or 1″ chunks
1 tablespoon oyster sauce

In a bowl, combine the soy sauce, sugar, cornstarch, black pepper and the 1 teaspoon of cooking oil. Add the beef slices and mix to coat well. Let marinate 10 minutes at room temperature or up to overnight in the refrigerator.

Heat a wok or large fry pan over high heat until a bead of water sizzles and evaporates upon contact. Add the remaining 1 tablespoon of cooking oil and swirl to coat.

Add the beef slices to the wok in a single layer, laying out the slices all around the surface of the wok or pan. Fry 30 seconds, flip and fry another 30 seconds to 1 minute, depending on thickness of your steak, until just cooked through. Dish out, keeping as much sauce and oil in the wok as possible.

Turn the heat to medium and add the red onions and the garlic. Fry for 1 minute. Add the nectarine slices and let those get nice and warm, about 1 minute. Add the beef back into the wok, add the oyster sauce and toss to coat.

~~~

Other recipes you might enjoy:

Fried Green Tomato Salad with Sweet Chili Dressing

Shitake and Cognac Faux Gras

Beef Congee (Rice Porridge) + PBS Show

These little fuzzy kiwi fruits are fussy to peel, because the skin is so incredibly thin, and a perfectly ripe kiwi is delicate to handle.

But it’s still one of my favorite tropical fruits, as I love the sweet, tart, juicy fruit with the crunchy little black seeds!

Wanna know my trick to peeling kiwi fruit? It’s super simple, the fruit stays whole and look at how little fruit I’ve wasted on the peel! I was recently on both ABC7 and CBS10 showing off my kiwi fruit peeling skills.

Scroll for a short 3 minute video of CBS yesterday afternoon (video starts automatically, give it a couple of seconds to load).

What are some of your fruit peeling/cutting/storing/serving secrets? Would love to know!

Would appreciate a Stumble if you like this article…Thank you! xoxo jaden

(click on the above photo for a slideshow of 11 photos with food photography/styling commentary)

While at Club Med Ixtapa, I ate more chips, salsa mexicana and guacamole than possible for a person my size. A big plate like this accompanied almost every single one of my meals - breakfast, lunch and midnight snack. It was like the best ever and I bet friends Kate, Kim, Diane and my bro Jay would say the exact same thing. In fact, I bet my bottom dollar that they are all experiencing salsa and guacamole withdrawal syndromes since our trip.

But fear no more, my comrades. Club Med Corporate Chef Erik emailed me the recipe for Club Med Salsa Mexicana and Guacamole. These photos were taken at Club Med, the day that I left, Chef Erik and I staged an impromptu photo shoot.

Okay, I know what ya’ll are saying, “how many more frickin’ times are you going to write about your Club Med trip?!”

It’s kinda like winning the lottery and waving the cash right in front of your face, taunting you with tales and pictures of all the stuff I’m buying with my millions.

I’m so cruel.

Go ahead, EGG MY WEBSITE just to get that frustration out!!

Club Med Ixtapa’s Guacamole

The perfect complement for tortilla chips and cold cervezas.

3 ripe avocados
1 plum tomato, diced
1/4 cup finely diced onion
1/2 serrano pepper, finely diced
1/2 lime, freshly squeezed
Salt and pepper, to taste

Peel and pit the avocados. Leave the pits in the bowl; this is a Mexican secret to help slow the oxidation process. Gently mash. Combine all ingredients in a small mixing bowl. Mix with a wooden or plastic spatula, for best results, mix by hand. Serve immediately or keep in the refrigerator for up to 12 hours. Either way, just before serving, squeeze a fresh lime on top of the guacamole to slow the oxidation process.

Makes 4 servings.

Club Med Ixtapa’s Salsa Mexicana

This is also called pico de gallo, and this is Club Med’s version of it, called Salsa Mexicana.

I personally enjoy adding chopped cilantro to the Salsa Mexicana, and you can include if you enjoy the taste.

2 large tomatoes (about 1 pound), cored and diced in 1/4-inch pieces
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
1 jalapeno pepper, finely minced (leave the seeds in for extra spice; scrape them out for a milder salsa)
1 small clove garlic, finely chopped
1/2 lime, juiced
1/2 teaspoon salt, or to taste

Toss all ingredients in a small bowl and let stand at least 1/2 hour before serving.

The salsa can be made and refrigerated up to a day in advance. Drain off excess liquid and season to taste with salt before serving.

Makes 4 servings.