tinyfish Posted August 11, 2015 Report Posted August 11, 2015 Tonight I cooked ricotta manicotti with some potato salad and corn bread. I got the KK set up for direct cooking at 350f. The manicotti cooked for 40 minutes. The crepe shell with the ricotta filling The manicotti loaded in a foil pan ready for the KK After 40 minutes manicotti are ready First time making corn bread need to adjust temperature a little lower next time. My recipe called for 425f. I cooked the cornbread direct not sure if I should keep the same temp and go indirect next time or lower the temp to 375f. All plated up... And my potato and tomato salad 1
MacKenzie Posted August 11, 2015 Report Posted August 11, 2015 Tinyfish, you sure had an awesome cook today, everything looks delicious.
Poochie Posted August 12, 2015 Report Posted August 12, 2015 Tiny, I could go for that in a New York second. Looks delicious!
CeramicChef Posted August 12, 2015 Report Posted August 12, 2015 Tony, you've done it again! You've ruined my diet. I just got back from eating dinner and now I'm starving again after seeing your manicotti, I'm starving and headed to the fridge! Beautiful money shots and a gorgeous cook. Kudos!
ckreef Posted August 12, 2015 Report Posted August 12, 2015 Wow that looks really good. I've never cooked that before but I want to give it a try. May sound like a stupid request but do you have a recipe for the crepes. Never made crepes before - DOH .....
tinyfish Posted August 12, 2015 Author Report Posted August 12, 2015 Wow that looks really good. I've never cooked that before but I want to give it a try. May sound like a stupid request but do you have a recipe for the crepes. Never made crepes before - DOH ..... Very easy cook for sure. Crepes - makes about 15 3 eggs 1 1/2 cups milk 3 TBSP melted butter 1 cup all purpose flour Pinch of salt Whisk together all liquid ingredients then slowly whisk in flour and salt. Refrigerate for 1 hour to slightly thicken. I use a 8"-10" pan (10" pan but a 8" cooking area). Use medium meat and 3-4 TBSP (in a ladle) of batter per crepe. I brush the inside of the pan with a little butter each crepe. Cook about 30 seconds each side. I put the cooked crepes on a rack to cool for a minute or two. My filling 1 pound ricotta 1/2 pound mozzarella or similar 1 egg 1 tsp salt 1 tsp sugar Ground black pepper You can add some fresh fine chopped spinach too Garlic powder optional (I add it) Mix all ingredients till well blended refrigerate till needed. This will make enough for about 2 TBSP per crepe. Next time I will make 50% more filling so the manicotti are fuller more plump. Use your favorite sauce. Add some sauce to the bottom of the pan add manicotti then some more sauce on top. Cook at 350f for 20 mins lightly covered with foil then 20mins more no foil. 1
tony b Posted August 12, 2015 Report Posted August 12, 2015 Awesome looking cook, tinyfish! As Alton Brown cautions about crepes - Be prepared to toss out the first one. It never comes out right. After that, it gets easier. btw - odd spot in the Forum for this post??
ckreef Posted August 12, 2015 Report Posted August 12, 2015 TY tinyfish I will definitely be trying this cook soon.
tinyfish Posted August 12, 2015 Author Report Posted August 12, 2015 Awesome looking cook, tinyfish! As Alton Brown cautions about crepes - Be prepared to toss out the first one. It never comes out right. After that, it gets easier. btw - odd spot in the Forum for this post?? Opps I did the CC "Fat finger" on my cell phone.
tony b Posted August 12, 2015 Report Posted August 12, 2015 At least you gave credit, where credit is due!! Ken IS the King of the Fat Finger Ooops!
CeramicChef Posted August 13, 2015 Report Posted August 13, 2015 Opps I did the CC "Fat finger" on my cell phone. See how dadblamed easy it is to fat finger something? And you guys give me crap!
tony b Posted August 13, 2015 Report Posted August 13, 2015 Of course we give you crap, but it's all out of love!
Poochie Posted August 13, 2015 Report Posted August 13, 2015 Tony, you must have found the good stuff tonight
bosco Posted August 13, 2015 Report Posted August 13, 2015 Great looking cook my friend. You GTA boys know how to represent good Itakian food !!!
tony b Posted August 14, 2015 Report Posted August 14, 2015 Tony, you must have found the good stuff tonight Tonight? Every night!!!
CeramicChef Posted August 14, 2015 Report Posted August 14, 2015 CC = Fat Finger Forever Frogs - that's dadgummed harsh! My Sooners are gonna make you and those toads regret that! I have fat fingered anything in a LONG time, well, at least 10 days!
