JAMMIN’ BLUEBERRY SOUR MILK PANCAKES

Posted in Breakfast & Brunch by sallybr

Once again, a guest post by Phil, my husband, best-friend, and labmate! 😉

This delicious recipe goes back to another era, back to Sunday Mass at St. Casimir’s in Lansing MI, when I was 8 or 9 and each week mom and dad dragged us in our Sunday best to the 8 or 9 am mass, about which I most remember kneeling for extended periods with my head buried in my clasped hands on the pew, thinking about playing baseball or slot cars. The only “redemption” from that experience was the batch of sour-milk pancakes my mom often whipped up afterwards. I liked them so much that after a while I began to help her, and eventually took over the Sunday morning cooking duties. Since then I made these pancakes for my housemates, girlfriends, wife, siblings, sons and visitors to our home. They are so simple that I never forgot them. The key component is a now seldom-used or seen ingredient, sour milk. In those days it was easy to come by, probably from less efficient pasteurization or fewer preservatives. But, you can still let a quart of milk go sour, or you can buy a quart of buttermilk, an adequate substitute.

Of course, I try to make them in a way that duplicates my mom’s, and also my grandma’s and aunt Mildred’s pancakes. The recipe became so popular in our family that everyone from Detroit to Chicago knew it, and they both made them for us when they visited. However, because they all departed this world before I thought to question them about their excellent techniques, my recipe has a few of my own modifications. I’m still wondering why my grandma’s rose less during the cooking. I’m working on that.

SOUR MILK PANCAKES
(a family recipe)

Ingredients:
1 Tablespoon butter
2 Tablespoons sugar
1/2 teaspoon salt
1 large egg
7/8 cup flour (see recipe for details)
1/2 teaspoon baking powder
1 cup sour milk (or buttermilk)
1/2 teaspoon baking soda

Method:
1. In a large bowl cream 1 T butter, 2 T sugar, ½ t salt.

2. Beat in 1 large (or extra-large / jumbo) egg.

3. To the flour (cake, unbleached, whole-wheat, buckwheat or my favorite: half unbleached/half whole-wheat flour) mix in ½ t baking powder; add it to the egg mixture.

4. To 1 cup sour milk (or buttermilk) in a 2-cup measuring container add ½ t baking soda; whip by hand with a fork until the sound deepens when the milk thickens; add to the batch and fold until fully mixed.

5. Rub a gas or electric griddle (at 375 F) with a small tab of butter on a paper towel. Use an ice-cream scoop to deposit the pancakes; sprinkle in blueberries if you like; cook until the bubbles pop and then flip them for a couple of minutes.

6. Splurge and serve with real maple syrup. No need to butter them. Skip the blueberries on half the batch and top a couple of pancakes with eggs fried over-easy…that’s breakfast, baby.

ENJOY!

to print the recipe, click here

Sally’s comments: I find it hard to believe that this blog is approaching its 4th year of life, and I had not yet shared Phil’s recipe for blueberry pancakes. It is outrageous! One important thing to consider: these pancakes must be made by a man still wearing his pajamas. It is part of the deal. They taste much better this way… 😉

ONE YEAR AGO: Scallops with Black Pasta in Orange Cream Sauce

TWO YEARS AGO: Stir-fried Chicken with Creamed Corn

THREE YEARS AGO: Potato, Cheddar, and Chive Torpedo

21Dec2012

PUMPKIN ESPRESSO LOAF

Posted in Breakfast & Brunch, Desserts, Sweets by sallybr

Baker Street strikes again! For the most part, I want to make everything she blogs about, but my frantic life gets in the way. One of the things that happens as you accumulate more experience in the kitchen, is a certain “feeling” for a recipe. I usually spot a winner just by reading the ingredients, and this pumpkin espresso loaf, covered with crushed hazelnuts made me dream. I knew we would love it. It is quite simple to prepare, and it smells AMAZING (all caps required) as it bakes. It is moist, not too sweet, the coffee flavor quite subtle, and the crumb topping gives that contrast of texture which is always a nice touch on this type of loaf.

PUMPKIN ESPRESSO BREAD
(from Baker Street)

for the loaf:
¾ cup (150 grams) brown sugar, packed
1 cup (245 grams) canned pumpkin puree
½ cup (118 ml) vegetable oil
¼ cup (59 ml) milk
2 large eggs
1 teaspoon vanilla extract
1½ cups (188 grams) all-purpose flour
1½ teaspoons baking soda
1 tablespoon espresso powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt

for the topping:
½ cup hazelnut, chopped roughly
3 tablespoons brown sugar, packed
½ teaspoon espresso powder
½ teaspoon ground cinnamon

Heat oven to 350F and generously grease a 9 x 5-inch loaf pan.

Prepare the topping by combining all ingredients in a small bowl, and set aside.

In a medium bowl, combine flour, baking soda, espresso powder, spices, and salt. Reserve. In a large mixing bowl, whisk together the brown sugar, pumpkin puree, oil, milk, eggs, and vanilla extract. Gently fold in the flour mixture and spread the batter evenly into prepared pan.

Sprinkle the espresso topping evenly over the pumpkin batter. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting and serving.

ENJOY!

to print the recipe, click here

This was SUCH a delicious bread, loaf, whatever you want to call it. With a cup of cappuccino in the morning, it starts your day on a perfectly warm note. After the loaf was in the oven, I said to myself that some cardamon could be a good addition. Phil, on the other hand, thinks that mini-chocolate chips would take this loaf to unprecedented levels of decadence. Interestingly enough, that is exactly the variation recommended over at Baker Street. Keep that in mind if you make this loaf. And I hope you do! 😉

ONE YEAR AGO: Caramelized Carrot Soup

TWO YEARS AGO: Miso-Grilled Shrimp

THREE YEARS AGO: A Special Holiday Fruitcake

15Aug2012

A SMIDGEN OF A TART

Posted in Appetizers, Breakfast & Brunch, Vegetarian-friendly by sallybr

One of my favorite food blogs is “Just a Smidgen”, from the lovely Barbara, a poet, mother, cellist, great cook, and superb photographer. Each of her posts is a work of art, with carefully chosen words, and photos that will make you dream. And, to top it all, everything she cooks makes my mouth water… Last month she had this tomato tart featured on her blog, and since heirloom tomatoes insist on jumping in my grocery cart, I immediately added it to my Pinterest cooking board for future reference. Contrary to what usually happens, I made it right away, it was simply irresistible!

ROASTED HEIRLOOM TOMATO TART
(adapted from Just a Smidgen)

1 package puff pastry, defrosted (use one half for the tart)
5 to 6 heirloom tomatoes
olive oil
salt and cracked black pepper to taste
1 container of bocconcini mozzarella, drained (200g / 7 to 8 ounces)
1/4 cup tomato sauce
1/8 cup Parmigiano-Reggiano cheese, grated
2 tsp Herbes de Provence
1 egg

Heat oven to 400° F.

Roll out one sheet of puff pastry directly on a piece of parchment paper until it is about an 11” x 14” rectangle. Take a fork and poke holes all over the pastry, leaving a one-inch border all around. Using the palm of your hands, gently roll up to form a border of dough.

Within that border, spread the tomato sauce evenly then add the mozarella pearls over the top.

If your tomatoes are too juicy, slice them and place over paper towels to drain the excess moisture. Place them over the tart, overlapping slightly. Use different colors and sizes, it is supposed to be a rustic-looking tart.

Sprinkle with the herbes the Provence. Finish by sprinkling the grated Parmigiano over the surface of the tart.

In a small bowl, whisk the egg with a drizzle of water to make a wash. Brush this egg mixture on the border of the pastry.

Bake for about 30 minutes or until the puff pastry has risen and lightly browned, but start checking the bottom of the tart after 20 minutes, as depending on the moisture of your tomatoes, it could be ready earlier.

Cool slightly and serve warm or at room temperature, cut in squares.

ENJOY!

printable version available soon

Make sure to stop by Smidge’s blog to look at her gorgeous photos of the making of this tart. The use of bocconcini mozzarella pearls was a nice touch. Although they may seem a bit bulky to lay on the tart, they’ll melt into a thing of pure beauty and enticing creaminess, in a perfect marriage with the heirloom tomatoes. Let me remind you once more: if using overly juicy tomatoes, drain the slices and pat them dry. They will release more liquid during baking, so there will be no risk of ending with a dried up topping.

I hope there is no penalty for a blog with too many heirloom tomato recipes. If there is, I’m in trouble, because there will be more, I’m afraid… 😉

Barbara, thanks for a great recipe!

ONE YEAR AGO: A Tropical Street Market

TWO YEARS AGO: Groceries

THREE YEARS AGO: A Souffle to Remember Julia Child

28May2012

THE SECRET RECIPE CLUB: ASPARAGUS QUICHE

Posted in Breakfast & Brunch, Secret Recipe Club, Vegetarian-friendly, Veggies by sallybr

The last Monday of each month arrives faster and faster, proving that Einstein got it right with his Theory of Relativity of time and space. How else could we explain that I joined the SRC just a little while ago, blinked my eyes twice, and here I am, on my seventh post?

I had a complete blast with this month’s assignment: The Culinary Enthusiast! A catchy blog name, by the way. Kelley lives in Chicago with her husband and a dog-child called Maddy, who gets to enjoy the many treats she cooks. See similarities between our households? 😉 Kelley has very creative recipes, and it took me a few days of “stalking” before I settled on my choice. Asparagus Quiche. Perfect for the season, perfect to remember Paris, perfect for a romantic weekend dinner.

SPRING ASPARAGUS QUICHE
(adapted from The Culinary Enthusiast)

1 recipe for pie crust (I used this one)
1 leek (white and light green parts only), halved and thinly sliced
salt and ground black pepper
1/2 bunch (about 1/2 pound) asparagus, tough ends removed, thinly sliced
3 asparagus stalks, trimmed and left whole (optional)
4 slices bacon, cut in large dice
4 large eggs
1 + 1/4 cups half-and-half
Ground nutmeg
1 cup shredded Parmesan cheese (4 ounces)

Prepare the crust of your quiche, using the recipe of your choice. Roll it out to cover your pie plate. Prick the surface with a fork a few times, cover the bottom with aluminum foil, and place dried beans to keep the crust down during pre-baking. Bake in a 400 F oven for 15 minutes, carefully remove the foil, place it back in the oven for 10 minutes more. Remove from the oven, and reserve.

Bring the oven temperature down to 325 F, placing a rack in the lowest position. In a large skillet, cook bacon until crispy. Set aside on a paper towel lined plate, allow it to cool, and crumble into smaller pieces. Reserve bacon grease in pan and add the leeks, cook for a few minutes, until softened. Add the asparagus pieces, season with salt and pepper. Cook until the asparagus is crisp/tender, maximum 6 minutes. Let the mixture cool down.

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with half of the cheese; add the asparagus/leek mixture, top with crumbled bacon. Pour egg mixture on top, add the remainder of the cheese.

If you want to decorate the quiche with asparagus stalks, cook them slightly in a microwave for a minute, then place carefully on top.

Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

ENJOY!

to print the recipe, click here

My main modification of the recipe was to pre-bake the crust, because I’ve had problems with the crust getting too soggy when I omitted that step. I also did not use potatoes in the filling, but I know it would be awesome with them too!

As far as quiche goes, Phil and I had the perfect example at a small, unassuming place in Paris, called “Bistrot du Papa”. Don’t go through the trouble of googleing it, it no longer exists. We were in considerable distress when we attempted to go back on our last visit, only to find an Italian restaurant in its place. Ever since enjoying that masterpiece, I tried to make it at home a couple of times, the traditional quiche Lorraine, but my versions had very little to do with the bistrot’s.

I must say this asparagus quiche was by far the best I’ve made! Will I ever hit “Bistrot du Papa” level? Quite unlikely. They have a different type of cream, a different type of bacon, and then there’s the Parisian aura, hard to duplicate at home. Oh, well… We should have stopped there once a week for the duration of that magical sabbatical year!

We’ll always have Paris…
(great scene from Casablanca, 1942)

Kelley, thanks for a great recipe that brought the best gastronomical memories to our table!

Check out the other recipes in this month’s roundup by clicking on the cute blue frog at the end of this post.

ONE YEAR AGO: Spring Pasta

TWO YEARS AGO: Ice Cream Melts for Mango

6Jul2011

INA GARTEN’S BANANA BRAN MUFFINS

Posted in Desserts, Sweets by sallybr

I don’t cook Ina Garten‘s recipes that often because they tend to be way too rich (says she who recently baked a cake with a few hundred calories per bite.. ;-)). But these muffins have just the right amount of indulgence, well balanced by all their healthy components: unprocessed bran, fruits, and nuts. I am always happy when I find a good recipe for bran muffins, Phil’s favorite ways to start the day: one of these babies, warmed up slightly in the oven, next to a steaming cup of cappuccino.

CHUNKY BANANA BRAN MUFFINS
(adapted from Ina Garten, FoodTV Network)

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 + 1/2 large eggs, at room temperature
3 tablespoons molasses
2 tablespoons agave nectar
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 + 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup mixed dried raisins, blueberries, cranberries
1 cup large-diced bananas
1/2 cup chopped walnuts

Preheat the oven to 350 degrees F. Place paper liners into a muffin tin.

Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time. Scrape the bowl and then add the molasses, agave nectar, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Fold in the dried fruits, bananas and walnuts with a rubber spatula.

Fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

ENJOY!

to print the recipe, click here

Comments: Most recipes of this type call for over-ripe bananas, all brown and mushy. In this recipe, Ina used bananas that were good enough to eat as a fruit, ripe, but not falling apart at all. I was a bit intrigued, but followed her lead. Verdict: not only it works, but it’s probably what makes these muffins quite special, the little morsels of concentrated banana flavor.

Phil gave his seal of approval to the recipe, so all you bran muffin lovers can go ahead and give it a shot. 😉

ONE YEAR AGO: Beer Bread with Roasted Barley

TWO YEARS AGO: Tomato Confit with Arugula and Zucchini