Entries from March 2008 ↓

that taste good. actually, they taste really good. not the dry whole-wheat pancakes you are used to. these are light and crunchy. making a  healthy pancake does not mean they have to taste like cardboard and sit in your stomach like a brick. the secret here is soaking the oats for 10 minutes in buttermilk before adding them to the batter. makes a huge, moist difference. 

adding ground flax seed is a brilliant idea. flax is high in fiber and omega-3 fatty acids. i throw it into almost everything. smoothies, pancakes, muffins, and pizza dough usually have trace amounts of flax seed. a tablespoon here a teaspoon there doesn’t change the batter, and adds a lot of nutrition. 

and with all the butter and syrup i am gonna pile onto these once healthful pancakes, i welcome any excuse for seconds. Continue reading →

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yes i know. carbs as a topping for carbs. yeah yeah. i get it. but man was it worth it. technically we still have five more days of winter, even though my 8 year old told me it was warm enough to go swimming today (it isn’t). it’s still winter, and i still want my comfort foods. and this, is one of them. the potato combined with lemon and thyme is perfect. then topped with shaved parmesan cheese, drizzled with garlic infused olive oil. yes. winter is glorious.

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had to try this one. citrus fruit on a buttery crust? yeah, i had my doubts. one bite though and i was a believer. the galette crust had the perfect amount of salt in it. just enough to balance the super sweet pineapple. this galette was gone by morning. and i will have you know, i didn’t even half the recipe. now listen up. do not buy the pre-sliced pineapple. i know i know, those pineapples can be scary, but are quite easy to tame. sharp knife? well then, follow me.

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souffled creme fraiche pancakes with strawberry sauce

pancakes for an emperor.

or me and the fam. because, well, we rule! 

 these ‘emperors little nothings’ were very hard to photograph,  being a souffle base and all. the second you scoop them out of the baking dish- poof! they deflate.  Continue reading →

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 has this happened to you? you are reading the list of ingredients and there it is again, creme fraiche. followed by the usual, “sold at some supermarkets and at specialty food stores”  or how about the ingredient fromage blanc, close behind, “available at gourmet markets”. i dont know about you, but my a&p certainly doesn’t carry fromage blanc. the closest whole foods being an hour south and with gas prices steadily climbing i decided to make my own.

this turned out to be tres simple. i could not have been happier with the results. Continue reading →

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oh gourmet, february 2008 issue, how do i love thee? let me count the ways.   your devil dog cake, your pineapple galette, perhaps it was the meatloaf. or maybe the carrots and brussel sprouts, might have been the scalloped potatoes recipe.  what an issue. is it me or has gourmet been steppin up their game as of recent? today i shall praise their pear maple johnny cake.  i halved the recipe, family of four, no need for 8 servings. truth be told,  i could have devoured most of this without giving it a second thought.  this recipe produces a cornbread/pancake/cake that you will quickly make again. perhaps with apples, plums, bananas, the possibilities are endless really. Continue reading →

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