22 June 2014 World’s Easiest Pancake Recipe

World’s Easiest Pancake Recipe

June 22, 2014 By

image

I woke up this morning with pancakes on the brain. I’m usually partial to crepes vs pancakes, but today, after seeing the gorgeous tiny organic strawberries I received in my Bracco Farms CSA box, I wanted pancakes with Quebec maple syrup and strawberries.

This is the simplest pancake recipe of all times with just a few dry ingredients mixed with wet ones easily available at home….no fancy buttermilk, ricotta pancakes….just solid, easy-to-make pancakes the whole family will enjoy.

Ingredients:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 2 Tbsp. granulated sugar
  • ½ tsp. salt
  • 1 cup whole milk 
  • 1 large egg
  • 2 Tbsp. butter, melted
  • 3 Tbsp. vegetable oil

Directions:

  1. In a small bowl, whisk together flour, baking powder, sugar and salt.
  2. In a medium bowl, whisk together milk, egg and butter. Add the dry ingredients in the milk mixture and whisk until just moistened with a few lumps – do not overmix.
  3. Heat a large non-stick skillet or griddle over medium-high heat. Add ½ tablespoon oil and warm for 30 seconds.
  4. Add about ¼ cup batter for each pancake. You should be able to fit 2 pancakes in a large skillet.
  5. Cook until the surface of pancakes has some bubbles and a few have burst, about 1 minute. Flip carefully with a thin spatula, and cook until browned on the second side, about another minute.
  6. Transfer to a plate, cover loosely with aluminum foil to keep warm while cooking the rest of the pancakes.
  7. Continue with more oil and remaining batter.
  8. Serve with berries and pure maple syrup.

Makes 4 servings.

Inspired by this recipe.

 

Filed Under: American, Breakfast, Eggs Tagged With: , ,
29 May 2014 Easy Pimento Cheese Dip

Easy Pimento Cheese Dip

May 29, 2014 By

Pimento Cheese DipThrough my travels, I’ve gotten addicted to southern foods and one dish I’d been wanting to make at home for a while is pimento cheese. The southern favorite couldn’t be simpler to make – throw all the ingredients in a bowl and stir!

The dip is great as a starter with crackers or veggies but also super as a burger topper or sandwich spread – pimento cheese BLT anyone?!

Ingredients:

  • 8 ounces cream cheese, softened
  • 2 cups extra sharp (of just sharp) cheddar cheese, grated
  • ½ cup mayonnaise
  • 1 tsp. red wine vinegar
  • 4-ounce jar pimento peppers (in water), drained and chopped
  • ½ tsp. each onion powder, garlic powder, paprika
  • 4 dashes (about ½ tsp.) hot sauce
Pimento Cheese Stirring

Pimento Cheese Stirring

Directions:

  1. Combine the ingredient in a medium bowl using an electric mixer until mostly smooth, about 1 minute.
  2. Refrigerate until ready to serve, letting the dip come to room temperature for about 15 minutes.
  3. Serve with crackers or cut vegetables.

Makes about 2 cups.

Inspired by this recipe.

Filed Under: American, Cheese, Sides, Starters Tagged With: , , ,
22 April 2014 Strawberry Rhubarb Crumb Top Pie

Strawberry Rhubarb Crumb Top Pie

April 22, 2014 By

Rhubarb PieEver since my grandma cut stalks of rhubarb from her garden, peeled them, sprinkled some sugar on them and fed them to my sister and me as kids, I’ve had this love for the spring vegetable.

FruitsThis pie truly covers all bases, slight tartness from the rhubarb, sweetness from the strawberries, flaky crust and great texture from the crumb top. Don’t be intimidated to try this pie because of the pie crust, the following recipe calls for a crust made in the food processor that’s a breeze to make….or, just get a store-bought crust!

Sugared Fruit

Sugared Fruit

Crumb Top Ingredients

  • 3/4 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 3 Tbsp. granulated sugar
  • Pinch of salt
  • 6 Tbsp. cold unsalted butter, cut into small cubes

Pie Ingredients:

  • 9” Pie crust, unbaked
  • 2 Tbsp. all-purpose flour
  • 4 cups rhubarb, cut into ¾” pieces
  • 2 cups strawberries, halved (or quartered if large)
  • 1 cup granulated sugar
  • 2 Tbsp. cornstarch
  • ¼ tsp. salt

Crumb Top Directions:

  1. In a medium bowl, combine the flour, light brown sugar, granulated sugar and salt.
  2. Using your fingertips, incorporate the butter with the flour until large clumps form. Chill, covered, until ready to use.
Crumb Top

Crumb Top

Pie Directions:

  1. Place pie crust in a 9” pie plate and refrigerate for one hour.
  2. Preheat oven to 400 degrees.
  3. In a large bowl, toss the rhubarb and strawberries with the sugar, cornstarch and salt. Let sit for 15 minutes then pour into pie crust. Sprinkle crumb top mixture over the berries/rhubarb.
  4. Place pie on a foil-lined rimmed baking sheet and place in oven. Reduce heat to 375 degrees and bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool before serving.

8 servings.

Adapted from this recipe.

Filed Under: American, Desserts, Fruits, Vegetables Tagged With: , , , , ,
7 April 2014 Caprese Salad for #MeatlessMonday

Caprese Salad for #MeatlessMonday

April 7, 2014 By

CapreseI know it’s not technically a “recipe” but wanted to share my fresh and delicious caprese salad made with yellow cherry and kumato tomatoes. Just think the yellow and greenish/purple looks beautiful and I had super fresh Mozzarella so paired perfectly with a drizzle of Greek olive oil and reduced balsamic vinegar. 

Just a simple, fresh and delicious entry for #MeatlessMonday!

Cheers,

Veronique

Filed Under: American, Cheese, Entrees, Italian, Starters, Vegetables, Vegetarian Tagged With:
17 March 2014 Meatless Bolognese Sauce

Meatless Bolognese Sauce

March 17, 2014 By
Portobello

Portobello

I’m not 100% sure my grandma would approve of me using her meat sauce recipe to create a meatless version, but it’s deeply-flavored and satisfying with pasta, gnocchi and in a lasagna. Perfect for #MeatlessMonday.

Ingredients:

  • ¼ cup oil
  • 1 large onion, chopped
  • 5 celery ribs, diced
  • 1 garlic clove, minced
  • 8 large Portobello mushrooms, small diced
  • 1 ounce dried porcini, ground to a powder
  • ½ Tbsp. red pepper flakes
  • 1/8 tsp. ground cayenne pepper
  • ½ Tbsp. chili powder
  • 1 bay leaf
  • salt & pepper
  • ¼ tsp. cloves
  • 1 tbs. sugar
  • 1-20 ounce can tomato juice
  • 1 small can of tomato paste
  • 1-28 ounce can Italian-style tomatoes, chopped
Grinding Porcini

Grinding Porcini

Directions:

  1. Sauté onion and celery in oil for 5 minutes in a large saucepan over medium-high heat. 
  2. Add garlic and sauté another minute. 
  3. Add the Portobello and sauté for 5 minutes. Add the porcini powder, the spices and sugar and cook 1 minute. 
  4. Add tomato juice, paste, and Italian-style tomatoes. Season with salt and pepper to taste. Simmer the sauce over medium-low heat, stirring occasionally, for 30 minutes. Re-season with salt and pepper if needed.

Makes 8 servings.

Filed Under: American, Entrees, Italian, Mushrooms, Vegetables, Vegetarian Tagged With: , , , ,
16 March 2014 Individual Chocolate Challah Bread Pudding

Individual Chocolate Challah Bread Pudding

March 16, 2014 By
Bread Soaking

Bread Soaking

Challah Bread

Challah Bread

Rich buttery Challah bread, egg custard and chocolate – what could be better? To make this delicious bread pudding a bit more elegant for a recent dinner party, I baked it in individual ramekins.

Ingredients:

  • 4 Tbsp. butter, softened
  • 1 pint half-and-half
  • 1 pint heavy cream
  • 1 cup granulated sugar
  • 1 cup semi-sweet chocolate chips
  • 8 large eggs
  • 2 tsp. pure vanilla extract
  • 1 loaf unseeded, day old Challah bread, cut into 1-inch cubes
  • ½ cup dulce de leche
Unbaked Bread Pudding

Unbaked Bread Pudding

Directions:

  1. Preheat oven to 350 degrees.
  2. Butter eight 4.5-ounce ramekins.
  3. In a medium saucepan, bring the half-and-half, cream and sugar to a slow boil over medium heat. Remove from the heat and add chocolate. Whisk until the chocolate has melted.
  4. In a separate bowl, whisk the eggs and vanilla extract. Gradually add the warm cream mixture to the eggs and whisk until completely combined. Add the bread cubes to the custard and push them down to ensure they’re covered. Allow the bread to soak up the custard for 30-45 minutes.
  5. Ladle the custard and bread into the ramekins. Place the ramekins on a baking sheet and bake in the preheated oven for 30 minutes.
  6. To serve, drizzle dulce de leche onto the bread puddings and top with a scoop of ice cream.

Serves 8.

Filed Under: American, Chocolate, Desserts, Eggs, French Tagged With: , , ,

Easy Mardi Gras Beignets

March 4, 2014 By
Photo by Eat with Dan

Photo by Eat with Dan

Mardi Gras is the perfect excuse to make a batch of soft, pillowy beignets. My issue with ‘standard’ beignets recipes is that they involve yeast and getting just the right warm water temperature. Who really wants to go through that on a week day?

This recipe is one that everyone can be successful with as all the ingredients get combined then fried. I know oil and frying can be intimidating, but with a heavy, deep pot, it’s a breeze.

Ingredients:

  • 2 tsp. baking powder
  • 1 cup all-purpose flour
  • 1 pinch Kosher salt
  • 1 ½ tsp. granulated sugar
  • 1 cup whole milk ricotta cheese
  • 2 eggs, beaten
  • ¼ tsp. pure vanilla extract
  • 2 quarts vegetable or canola oil for frying
  • ¾ cup confectioners’ sugar

Directions:

  1. In a medium saucepan, combine the baking powder, flour, salt and granulated sugar. Add the ricotta cheese, beaten eggs and vanilla and whish until combined. Stir over medium-low heat for 2 minutes – batter will be sticky. Refrigerate for 30 minutes.
  2. Heat the oil in a heavy, deep Dutch oven or pot until a deep-fry thermometer reaches 375 degrees. Oil should come no higher than a third of the depth of the pot. Taking this precaution will alleviate the risk of overflowing.
  3. Add the confectioners’ sugar to a medium paper bag.
  4. Drop tablespoonful of batter into the hot oil, 4 or 5 at a time, ensuring oil remains at 375 degrees. Fry the beignets until golden brown, about 3 or 4 minutes.
  5. Add hot beignets to the paper bag and shake to cover in confectioners’ sugar – the more sugar on the beignets, the better.

Makes 3 dozen beignets.

Filed Under: American, Desserts Tagged With: , ,
20 February 2014 Beef Pot Pie

Beef Pot Pie

February 20, 2014 By
Beef Simmering

Beef Simmering

The first thing that comes to mind when pot pie is mentioned is the creamy, chicken kind. On a cold winter Sunday, I just love the comfort of beef simmered slowly in wine and aromatics. I had some puff pastry on hand and opted to combine the two comforting dishes: pot pie and simmered beef.

Beef in Gravy

Beef in Gravy

Ingredients:

  • ¼ cup vegetable oil
  • ½ tsp. each sat and pepper
  • 2 ½ pounds beef stewing meat, trimmed and cubed
  • 1 Tbsp. balsamic vinegar
  • 1 large onion, finely chopped
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces sliced mushrooms
  • 2 garlic cloves, minced
  • 2 tsp. smoked paprika
  • 1 tsp. each thyme and oregano, chopped
  • ½ tsp. rosemary, chopped
  • 2 bay leaves
  • ½ tsp. each salt and pepper
  • 2 cups beef stock
  • 1 cup dry red wine
  • 1 Tbsp. cornstarch
  • 1 package prepared puff pastry sheets
  • 1 egg, beaten
Puff Pastry Top

Puff Pastry Top

Directions:

  1. Sprinkle both sides of steak with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches (if needed), sauté the beef in the oil until browned, about 4 minutes. Add the balsamic vinegar and cook for an additional minute. Using a slotted spoon, remove the beef from the pan and set aside for later use.
  2. In the same Dutch oven over medium heat, cook the onion, carrot and celery until softened, about 5 minutes. Add the mushrooms and garlic and cook for 5 minutes. Stir in smoked paprika, herbs, bay leaf, salt and pepper and cook for an additional minute while coating the vegetables with the aromatics.
  3. Return the beef to the pan, add the stock, red wine, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally.
  4. Combine the cornstarch with ¼ cup cold water. Turn the heat up to high and bring the stew to a boil. Pour the cornstarch mixture in the stew and stir gently until the gravy has thickened, about 2 minutes. Remove bay leaves from the stew.
  5. Preheat the oven to 400. Butter a 2 quart ovenproof dish (I use a souflee pan) and add the stew.
  6. Cut a circle of pastry two inches larger in circumference than your dish. Brush the outer rim of the dish with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim. Cut 2 slits into the pastry and brush it with the rest of the beaten egg.
  7. Put the dish on a cookie sheet and place in the oven and bake for about 25 minutes, or just until the pastry is golden brown.

Serves 6.

Note: If you have beef stew leftover after filling the dish, serve it over mashed potatoes.

Filed Under: American, Beef, Entrees, Irish Tagged With: , , ,
18 February 2014 Easy Crawfish Etouffée

Easy Crawfish Etouffée

February 18, 2014 By

EtouffeeOne of my favorite restaurants in Fort Lauderdale, where I lived for over 20 years, was Creolina’s and it served some of the best crawfish etouffée I’ve ever had. I enjoy making this deeply-flavored dish at home as it seems rewarding for me to make a roux, let the holy trinity (typically onion, green bell pepper and celery) cook in the hot butter/flour and simmer crawfish in the concoction.

Holy Trinity

Holy Trinity

This version doesn’t go through the process of making a homemade stock from the crawfish heads and peels. The roux isn’t cooked for 45 so it’s lighter in color and flavor yet still delicious. Another tweak to the tradition recipe I’ve made here was to use red bell pepper instead of green as I like the flavor better and the red color looks pretty in this dish. Ingredients:

  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • 1 cup onion, diced
  • ½ cup celery, diced
  • ½ cup red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp. thyme, chopped
  • 1 cup clam juice
  • 1 cup chicken broth
  • 1 cup tomato, diced
  • 1 Tbsp. creole seasoning
  • 1 Tbsp. Worcestershire sauce
  • 1 pound cooked crawfish, shells and heads removed
  • 1 tsp. hot sauce (I use Crystal)
  • ½ tsp. each salt and pepper
  • 1 Tbsp. butter
  • Juice of ½ lemon
  • ¼ cup scallions, chopped
Roux after 10 Minutes

Roux after 10 Minutes

Directions:

  1. Melt the butter in a large cast iron pan over medium heat and cook until it starts to brown, about 2 minutes. Add the flour and whisk to incorporate and break up any lumps. Simmer over medium-low heat until it turns the color of peanut butter, about 15 minutes, whisking frequently.
  2. Add the onion, celery and red bell pepper to the roux and cook until tender, about 10 minutes, stirring occasionally.
  3. Add the garlic and thyme and cook for an additional minute.
  4. Whisk in the clam juice and broth ensuring any clumpy roux is broken down, Add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
  5. Add the crawfish and cook about 3 minutes to just warm the crawfish.
  6. Season with hot sauce, salt and pepper then add the butter and lemon juice.
  7. Serve the etouffée over white rice and garnish with scallions.

Serves 4.

Filed Under: American, Entrees, Seafood, Vegetables Tagged With: , , ,
17 February 2014 Hearty Vegetarian Lentil Soup

Hearty Vegetarian Lentil Soup

February 17, 2014 By

Lentil-SoupThose of you who know my typical cooking style might be surprised to see a vegetarian recipe on my blog, but this dish is hearty, rich and perfect on a cold winter day – or anytime you’re craving a delicious comforting soup.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 cup diced heart of celery
  • 2 cups chopped onions
  • 2 garlic cloves, chopped
  • 1 cup diced carrots
  • ½ tsp. each, dried thyme, salt and pepper
  • 32 ounces vegetable broth (homemade or from a carton)
  • 1 ¼ cups lentils, rinsed, drained
  • 1 14 ½ –ounce can stewed tomatoes

Directions:

  1. Heat oil in a large, heavy bottom saucepan over medium–high heat. Add the celery, the onions, the garlic and the carrots.  Season with thyme, salt and pepper. Cook until the mixture has softened and has begun to turn golden-brown, about 10-15 minutes.
  2. Add the broth, the lentils, and the tomatoes to the vegetable mixture and bring to a boil. Turn the heat down to medium–low then simmer the soup, covered, for about 45 minutes or until lentils have softened.
  3. Reserve 1 cup of the soup mixture, then working in 2 batches, add the rest of the soup to a blender and puree until smooth, about 30 seconds. ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening. Return the pureed soup to the saucepan, add the reserved un-pureed soup and gently heat for 2 minutes.
  4. To serve, ladle soup into bowls.

Serves 8 as a starter or 6 as a main course.

Note: If you prefer a completely smooth soup, puree all of the mixture without reserving any for texture.  Soup freezes well for up to a month.

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , ,
« Previous Page
Next Page »