Chicken Roll

Ingredients

1 lb Ground Chicken
½ tsp Nutmeg
½ tsp Ground Black Pepper
1 tsp Salt
3 Hard Boiled Eggs
⅓ cup green olives sliced
¼ cup Bread Crumbs
2 tbsp EVOO
1 Cheesecloth
2 tbsp Powder Chicken Broth


Preparation

1) Cut the eggs into small cubes.
2) Mix the first 8 ingredients.
3) Extend the cheesecloth and spray with a little cooking oil. Place the ground chicken mixture into an oval shape and wrap with the cheesecloth tightly. Make sure it is tight, so it does not come out when cooking.
4) Boil water in a large pot where the whole roll could fit. Add the broth powder and the roll. Cook for 1 hour over medium heat. Remove from heat and let cool before cutting.

Done! Done is ready!

Classic Bechamel Sauce

Ingredients:

5 tbsp butter

4 tbsp Flour

4 cups milk

2 tsp salt

½ tsp Ground Nutmeg

Preparation:

1) In a medium skillet, heat the butter over medium-low heat until melted. Add the flour and incorporate until smooth. Cook over medium heat  until the mixture takes a light sand color, about 6 or 7 minutes.

2) Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture one cup at a time, whisking constantly to prevent lumps of flour. Once boiling, cook for 10 minutes, stirring constantly. Then remove from heat and season with salt and nutmeg.

* Recipe from Mario Batali

I added sauteed Mushrooms with Garlic.

Done! It's ready!

Crepes batter with Olives

Ingredients:

2 Large Eggs

¾ cup Milk

½ cup Water

1 cup Flour

3 tbs Melted Butter

¼ tsp Salt

¼ cup Black Olives (I use Kalamata)

Optional: 2 tbsp Fresh Herbs like cilantro, parsley, etc.

Preparation:

1) In a blender, combine all ingredients. Place the mixture in the refrigerator for 1 hour. The mix can last in the refrigerator for up to 48 hours.

2) Heat a small non-stick skillet over medium heat. Pour about 1 once of the mix in the center and turn it to spread it evenly. Cook for 1 minute or until edge is golden and begins to separate easily from the pan, and flip to cook for 1 more minute.

3) After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.

Done! It's ready!

TIPS: Remember to write the date on the bag in which they were made​​. When using frozen crepes, thaw on a rack before gently peeling.

Instead of olives, chopped sun-dried tomatoes can also be use.

* Recipe from Alton Brown.