Archives for January 31, 2020

Combine all ingredients in container of an electric blender; process 1 minute. Scrape down sides of blender container with rubber spatula; process an additional 15 seconds. Refrigerate batter 1 hour. (This allows flour particles to swell and soften so crêpes are light in texture.)

Coat the bottom of a 6 - inch crêpe pan with oil; place pan over medium heat until oil is just hot, not smoking.

Pour 2 tablespoons batter into pan. Quickly tilt pan in all directions so batter covers bottom of pan. Cook crêpe 1 minute.

Lift edge of crêpe to test for doneness. Crêpe is ready for flipping when it can be shaken loose from pan. Flip crêpe, and cook 30 seconds. (This side is rarely more than spotty brown, and is the side on which the filling is placed.) Place on paper towels to cool. Stack crêpes between layers of waxed paper to prevent sticking. Repeat procedure until all batter is used, stirring batter occasionally.

Note: This recipe can easily be doubled.

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.

To store in the freezer: Ladle room-temperature or chilled sauce into plastic containers or zip-top plastic bags. Seal and freeze for up to four months. Consider freezing the sauce in one-cup increments (two servings' worth). That way, you can pull out exactly as much as you want for future meals.

To thaw sauce: Try one of three methods.

1. Thaw in the refrigerator overnight.

2. Place frozen blocks in a saucepan. Cover and bring to a low simmer over medium heat, stirring occasionally.

3. Place frozen blocks in a microwave-safe bowl. Cover and microwave at HIGH one minute at a time, stirring after each increment until thawed.

To boost taste: Long stints in the freezer can dull the taste of tomatoes. To perk up thawed sauce, add one-half teaspoon finely grated lemon rind or one teaspoon balsamic vinegar while reheating.

Preheat oven to 350°.

To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl; let stand 20 minutes or until tomatoes soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.

To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture in a bowl.

Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.

Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly.