- Whisk the lemon juice and milk together in a medium bowl; set aside to thicken -- at least 5 minutes.
- Whisk flour, sugar, baking powder, baking soda and salt in bowl to combine.
- Whisk the egg and butter into the milk until combined. Make a well in the center of the dry ingredients; pour the milk mixture and whisk gently until just combined. Don't over mix -- there will be a few lumps.
- Fry as normal.
- We top these with a little vanilla yogurt, toasted nuts (put walnuts, pecans or almonds in the oven at 350 degrees when you start making the batter -- they'll be ready when the pancakes are), fruit (if I have any on hand) and maple syrup. Wow. This is making me hungry!
Tuesday, July 28, 2009
Saturday, July 25, 2009
Friday, July 24, 2009
- Heat oven to 425 degrees. Toss potatoes with olive oil and season with salt and pepper.
- Place potatoes flesh side down in a single layer on a shallow roasting pan. Cover tightly with tin foil and cook about 20 minutes.
- Remove foil and roast until the side of potato touching the pan is crusty golden brown, about 15 minutes more.
- Remove pan from oven and carefully turn potatoes over using a metal spatula to safeguard the crusts. Return pan to oven and roast until the side of the potato now touching the pan is golden brown and the skin is kind of wrinkly, 5-10 minute more.
- Remove from oven and place potatoes in bowl with garlic paste. Toss to distribute garlic and serve immediately.
- This is really good without the garlic as well, so if you want something a little more traditional, skip it.
Tuesday, July 21, 2009
- Preheat oven to 350 degrees.
- Melt butter in frying pan, saute the onion until soft and then add the spinach. Continue to saute for 3-4 minutes until spinach is wilted and heated through.
- Stir in flour, gradually add milk.
- Cook until thickened, stirring frequently. Remove from heat.
- Stir in eggs, cheese and nutmeg until smooth.
- In 11X14 pan, brush and layer 8 sheets of phyllo with butter. Add filling and top with 8 more buttered sheets.
- Bake for 30 minutes.
Sunday, July 19, 2009
Friday, July 17, 2009
- Combine all ingredients in a small bowl.
- Rub all over meat to be grilled.
Wednesday, July 15, 2009
- 3 C Ricotta Cheese
- 1 C Parmesan Cheese
- 3/4 C Egg Beaters
- 1 t Italian Seasoning
Tuesday, July 14, 2009
- Heat oven to 350 degrees. Coat two 8- or 9-inch round cake pans with oil.
- Cake: put first 6 ingredients in a large bowl; stir to blend. Make a well in the center, add oil, butter and eggs. Stir with spatula until well blended. Stir in remaining ingredients. Divide evenly between pans. Bake 35-40 minutes (the 9-inch pan will take less time) until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes.
- Meanwhile, make the frosting: Beat cream cheese and butter in a large bowl with a mixer until blended. Reduce speed to low and gradually beat in sugar.
- To frost: Place one cooled cake layer (make sure it's cool or the frosting will melt!) on serving plate. Spread top with 1/2 cup frosting. Top with a second layer, bottom side up. Spread remaining frosting over top and sides. Pat sides with chopped nuts.
Friday, July 10, 2009
- Combine all ingredients in a large Ziplock bag. Seal bag and turn to make sure all chicken pieces are coated. Place in fridge at least 8 hours, but preferably overnight.
- Preheat grill. Remove chicken from bag and grill until nicely browned on each side.
Monday, July 6, 2009
- Place all ingredients in the bowl of a mixer. Put on a dough hook and combine and then knead for 6-7 minutes on lowest speed.
- Pull out the dough hook and remove the bowl from the mixer. Leave dough in the bowl and cover with plastic. Let rise in a warm place until doubled in size, about 1 1/2-2 hours. (You can adjust the amount of time the dough rises by changing the amount of yeast -- if it's a warm day and I make the crust 6 hours ahead of time, I'll only use 1/4 tsp. yeast, or if I only have an hour, I'll add 2-3 tsp. and put the dough somewhere really warm.)
- Preheat gas grill on high.
- Punch down dough and remove from bowl. If it feels like a lot to handle, divide into two or three crusts. Take one piece of dough, gently form a disk and then stretch it, using your hands, until it's a nice round shape and fairly thin across. Don't worry if some sections are thicker than others or if it's not perfectly round... many of my pizzas are quite oddly shaped.
- Place dough directly on grill and reduce heat to medium-low. I know this sounds crazy, but I promise that the dough will not fall through the cracks.
- Until you've done this a few times, you'll need to keep a close eye on the crust so that it doesn't burn. I usually let mine grill for 3-4 minutes, until there are dark brown grill marks on the bottom of the crust. Adjust heat and time according to how quickly your crust cooks.
- Remove crust from grill and place on a counter or board dusted with corn meal. (If I'm doing this for company, I'll usually make the crusts up to this point and then do the final assembly and grilling just before we're ready to eat. The half-grilled crusts are fine on the counter for an hour or two.)
- Cook over medium heat until garlic starts to brown
- Set aside to cool
- Combine tomatoes and salt in a bowl and then place in a sieve
- Let drain for an hour or two
- Preheat broiler and place rack in the middle-top position.
- Flip the crust over so that the grill side is up.
- Brush grilled crust with garlic oil.
- Sprinkle tomatoes over crust. Then top with cheese and any other toppings that sound good.
- Slide back onto the grill with the un-grilled side facing down. Grill for 3-4 minutes, until dark brown grill marks appear.
- Remove from grill and place on rack under the broiler for 2 minutes. (If the toppings look piping hot when you remove your pizza from the grill, you may not need to use a broiler.)
Friday, July 3, 2009
In honor of the 4th of July, I thought I would share this recipe. It makes enough for 8-10 people, so serve it to a crowd. It's a huge favorite in our house... especially if the kids get to put on their own whipped cream!
8 cups (2 ½ lbs.) strawberries
6 Tbs. sugar
2 cups flour
5 Tbs. sugar
1 Tbs. baking powder
½ tsp. salt
8 Tbs. unsalted butter, cut into ½-inch cubes
1 large egg, lightly beaten
½ cup plus 1 Tbs. half-and-half or whole milk
1 large egg white, lightly beaten
2 cups Whipped Cream
- For the fruit: slice strawberries and toss with sugar. Set fruit aside to macerate for at least 30 minutes or up to 2 hours.
- For the shortcakes: Adjust the oven rack to the lover-middle position and heat to 425 degrees. In the food processor, pulse the flour, 3 Tbs. sugar, baking powder and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to medium bowl.
- Mix the beaten egg with the half-and-half in a measuring cup. Pour the egg mixture into the bowl with the flour mixture. Combine with a rubber spatula until large clumps form. Turn the mixture onto a floured work surface and lightly knead until it comes together.
- Use your fingertips to pat the dough into a 9 by 6-inch rectangle about ¾ inch thick, being careful not to overwork the dough. Flour a 2 3/4 –inch biscuit cutter and cut out rounds. Pull together left over pieces and cut out a few more rounds. Place the rounds 1 inch apart on a small baking sheet, brush the tops with the beaten egg white, and sprinkle with the remaining 2 Tbs. sugar. (Dough rounds can be covered and refrigerated for up to 2 hours before baking.)
- Bake until the shortcakes are golden brown, 12-14 minutes. Place the baking sheet on a wire rack and cool the cakes until warm, about 10 minutes.
- To assemble: When the shortcakes have cooled slightly, split them in half. Place each cake bottom on an individual serving plate. Spoon a portion of the fruit and then a dollop of the whipped cream over each cake bottom. Cap with the cake top and serve immediately.