small pancake or big espresso ?
I read a kitchen hack – use a squeeze bottle – like a modern flip top catsup bottle – for pancake batter. I had to give it a try.
Technically it works but you end up making more work for yourself.
First, you need runny batter. Next, you can’t mix in the bottle so you’ve now dirtied the mixing container plus the squeeze bottle. You also leave batter in the bottle.
For a special breakfast where you want nice consistent silver dollar pancakes, it’s worth the extra effort but for all the other times, its not worth the effort and mess.
Oh, in case you were curious, that is a mini pancake snack with toffee peanut butter spread served with a double espresso. I’m good for a few more hours of cleaning now!
Happy New Year ! Have you decided its time to eat a little healthier? Did you make a resolution to lose a few pounds? Boy are you reading the wrong blog post ! This is a tasty divergence from traditional French Toast. Serve this one for lunch or dinner. It even goes great with a nice Italian red wine. I started with the left overs of a loaf of Rosemary Herb Bread. Cut slices about 1″ thick. Next take two eggs, one cup of whole milk, a 1/4 cup finely grated Parmesan Romano cheese (hard cheese and a micro plane work best), and a pinch of salt and fresh ground pepper. Mix these in a shallow pan. Place the slices of bread into the mixture. It’s OK if they are not submerged. Periodically flip the bread slices over – it will become necessary to use a spatula to do the flipping as the bread soaks up more and more of the liquid. Depending on the number of slices – I did four – they may absorb all of the liquid – mine did. Place the slices in a well buttered large flat pan on medium high or on a griddle at 350 degrees. Cook until folded brown on one side then flip to cook the other side. When you think they are ready, give one a little poke. It it sizzles a lot that means there is still excess moisture in the middle – just flip again a cook another minute of two and check again. Before removing from the pan, spread on some cream cheese and let it soften almost to a liquid. Immediate remove from the pan, plate, and serve. The inner consistency will be somewhere between a custard and a bread pudding. This is definitely not finger food so serve with knife and fork.
Nearly a year ago I wrote about cake in a cup. It’s time to make it even better.
The original recipe takes less than a minute to prepare and a minute to cook.
I am making desert for guests so I made six cakes using small ramekins.
Now, take some kahlua and some caramel sirup – 2oz of sirup in 1/2c of kahlua for six cakes. Mix well and then spoon over the cakes while they are still in the ramekins.
Refrigerate for at least 30 minutes but can easily be a few hours.
When its time to serve, turn the cakes out onto individual serving plates and top with whipped cream.
For a real hack, pull out your French press. Pour in 1/2c heavy cream and 1oz of caramel sirup. Pump to froth. It will soon form soft peaks. Spoon over the cakes. Drizzle a little caramel on the plate and serve.
Watch out for the zombie apocalypse. Guests will kill for a second desert!
If you grew up with peanut butter and banana sandwiches you may remember they were tasty but kind of soggy. Here’s a new spin that gives you the fun flavors but without the sticky mess!
Take two over ripe bananas and mash them. Or you can just thaw two frozen bananas which are almost mash already. (*When a banana is getting too ripe, I just peal it, wrap in wax paper and toss it in the freezer.*) Mix the bananas into your waffle batter. Cook as usual and spread with some peanut butter.
You can stick two waffles together for a lunch box sandwich !
I grew up with the “Egg Sandwich” as a regular solid breakfast – especially with time was short. Here is an updated version that is even faster than the one my mime use to make.
The trick is in using a few non-conventional pieces of kitchen equipment in efficient new ways.
The “bread” for this sandwich is actually two buttermilk biscuits but no worries, you don't need to whip up a batch of batter or dough for these. These biscuits are actually those “biscuits in a can” from the grocery store refrigerated case. These are the jumbo size with 8 to a can. Rather than bake to 25-30 minutes in an oven, they get cooked for 5-6 minutes in a waffle iron. They end up about 6″ round. Go ahead and cook the whole can. The “waffled biscuits” keep nicely in the refrigerator or freezer.
The egg and cheese is done in the microwave. I know, I know – microwave eggs look weird. So what?! You can't see much of the egg once it in the sandwich. Take a large ramekin or similar sized cup or bowl that is microwave safe. Coat the inside of the dish with a no-stick spray and then add one egg, a tablespoon of grated parmesan cheese (even the cheap stuff works in this case), a tablespoon of water. Now beat with a fork to mix it all up. Don't worry if its not frothy and perfect. No one will be able to tell. Finally, microwave for 1 minute.
Flip the egg from the ramekin onto one of the waffled biscuits and top with the other!
Now, get out the door and get something accomplished – you've started you day with a hearty breakfast and done it in hardly any time at all
Recent guests at the Salmon Farm Inn (and airport) have been treated to steak dinners. They are incredibly easy to put on the table and are always received with rave reviews.
There are two secrets – good accompaniments and a tender, flavorful steak that is not too big. That last bit is easy with the relatively new Denver Steak.
I’m always asked, “what is a Denver Steak”. I can only answer thanks to Google. The steak comes from the same muscle as the chuck. Traditionally, the upper portion of the muscle was not big enough to deliver an “American Steak” aka a honking big slab of meat. However, it is a prime cut in a diminutive form. Here is a video showing how the Denver Steak is cut. Besides this being a very tasty cut, it is also ideally proportioned with each steak being between 4-6 ounces. That is just the right amount of meat for a good meal with side dishes such as grazed asparagus, baby potatoes, or pan seared tomatoes.
My preference for preparation and cooking is to bring the meat to room temperature and then kosher salt both sides. Let the meat rest for about 20 minutes. Rinse off the salt and pat dry. You can cook on the grill but I use a cast iron grilling pan on a gas stove. I heat the pan to 450-500 degrees. I ace the steaks in for 2 or 2-1/2 minutes on one side then turn and 2 minutes on the other. Let the steaks rest 3-5 minutes before serving.
The described process yields medium rare to medium. If your guests was a more rare steak, keep them cool rather than bringing them to room temperature.
Guess what’s for dinner