Archive for the ‘None’ Category

Sour Cream Banana Chocolate Chip Pancakes

Saturday, May 26th, 2012

Our house guest for the weekend told me these pancakes are “breathtaking”. He’s 9 years old, but with a discerning palate. He liked them so much that I made them on Saturday and Sunday morning.

Sour Cream Banana Chocolate Chip Pancakes

  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 egg
  • 1/2 cup chocolate chips
  • 1 medium banana, thinly sliced

Combine the dry ingredients in a mixing bowl. Combine the sour cream, milk, and egg in another bowl and whisk until smooth. Gently fold the wet ingredients into the dry, then stir in the chocolate chips. The batter will be very thick, almost like biscuit dough.

Heat a skillet or griddle over medium heat and melt enough butter to coat the pan. Add the batter 1/4 cup at a time. Press 3 banana slices into each pancake, pushing down to flatten the cakes. Reduce heat to medium-low.

Cook the pancakes on the first side until golden brown, then flip and cook until batter is set. Use care when removing as the bananas will caramelize and may stick a little. Repeat with the remaining batter.

Adapted from Pancakes A to Z.

Zucchini Corn Fritters

Wednesday, September 7th, 2011

Last week the Minneapolis Thursday Farmer’s Market on Nicollet Avenue was a bounty. I came home with what must have been 20lbs of fresh produce. Inspired by what I got, I came up with this recipe.

Zucchini Corn Fritters

  • 5 small zucchini, grated
  • 1 ear sweet corn, kernels removed from cob
  • 1 shallot, minced
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup feta cheese, crumbled
  • 2 eggs, beaten
  • 1/2 cup flour
  • 1 to 2 tsps salt to taste
  • 1/4 cup peanut oil for frying

Place the shredded zucchini in a colander and sprinkle with kosher salt. Let sit for 10-20 minutes, then squeeze out as much liquid as possible. Combine with the remaining ingredients in a large bowl

Heat the peanut oil over medium-high heat in a large skillet. Add the batter in 1/3 cups and press down with the measuring cup to make a pancake. Cook for about 2 minutes per side or until nicely browned and cooked through

I served this with Mark Bittman’s simple Red Pepper Puree. I think a fresh chutney, salsa, or relish would also make a nice complement.

Red Pozole

Tuesday, October 12th, 2010

Several years ago in Acapulco, we came across a restaurant just off the waterfront near the Zocalo. We were staying in a cheap hotel, away from the strip, and we walked into this establishment because it was full of locals and seemed lively.

The menu had only a few items: mostly tamales and pozole. I had no idea what pozole was, but most of the patrons seemed to be enjoying a hearty soup with a number of accompaniments: radish, ground dried chilis, chopped lettuce, and avocado. We somehow figured out what they were having, and I was introduced to pozole verde.

Upon returning to the states, I immediately sought out a recipe for this fantastic dish. This recipe from Epicurious is an almost perfect approximation, and I have made this soup over and over, sometimes as much as quadrupling the recipe for 20 people. It’s easy, delicious, and scales well.

Recently I developed a recipe for Red Pozole (pozole rojo) that takes much less time to make and is almost as delicious. Like my cheese enchilda recipe, this dish relies on a puree of guajillo peppers, tomatoes, and garlic, and like my chorizo taco recipe, good quality Mexican chorizo is a must.

Here is the recipe:

Pozole Rojo

  • 3 dried guajillo chilis
  • 1 dried pasilla chili
  • 1 can diced tomatoes
  • 3 cloves garlic, peeled
  • 1 small white onion, peeled and coarsely chopped
  • 1 tsp dried Mexican oregano
  • 1 tsp salt
  • 1 lb Mexican Chorizo
  • 1 can low salt chicken broth or other stock
  • 1 cup water
  • 1 bay leaf
  • 1 28oz can hominy, drained and rinsed

Heat a small dry skillet over medium heat. Toast the peppers until fragrant and soft. Remove the stems. Place the peppers, tomatoes (with juice), garlic, onion, oregano, and salt in a food processor or blender and puree until smooth.

Heat a small amount of oil in a skillet. Remove the casings from the chorizo and brown the sausage in chunks. Remove to paper towels to drain.

Heat 2 tbsp oil in a soup pot. Cook the pureed tomato/pepper mixture until slightly thickened, about 5 minutes. Add the chorizo to the pot along with the water, chicken broth, and bay leaf. Simmer for 20 minutes. Add the hominy to the pot, and simmer an additional 20 minutes. If the chorizo releases a large amount of fat, you may wish to skim some of it before serving.

Serve with lime wedges, chopped romaine lettuce, avocado, and fried tortilla strips.

Mel’s Cornbread

Monday, October 4th, 2010

Around my house, when we talk about making cornbread, we are talking about making Mel’s cornbread. It’s definitely not traditional southern style cornbread, and it’s almost as sweet as a yellow cake, but everyone seems to eat it until it’s gone.

I’m always worried I might lose the recipe, so I decided to immortalize it here.

Mel’s Cornbread

  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 1 can creamed corn
  • 1/2 cup milk
  • 1 cup shredded cheese (cheddar, jack, or a blend)
  • 1 cup flour
  • 1 cup cornmeal
  • 4 tsp baking powder
  • 1/4 tsp salt

Preheat the oven to 350.

Combine the dry ingredients in a bowl.

Cream the butter and sugar with a mixer. Add in the eggs one at a time and beat until creamy. Mix in the corn, milk, and cheese, then fold in the dry ingredients until just mixed.

Turn into a greased 13×9″ pan. Put the pan in the oven, then immediately reduce the heat to 300. Bake for 1 hour.

Linguini with Lemon Asparagus Cream Sauce

Monday, May 3rd, 2010

Here is a slightly lighter take on a cream sauce than the ones I usually make (and by light I mean no eggs or bacon). Be sure to use good cheese, not the powdery pizza stuff.

  • 12oz Linguini
  • 1 lb Asparagus, trimmed and cut in to 1-2 inch pieces
  • 1 cup Heavy Cream or Half and Half
  • 1/2 tbsp butter or olive oil
  • 2 cloves garlic
  • 1 tsp lemon zest
  • Juice of 1 lemon
  • 1/2 cup grated Parmesan cheese

Boil the pasta per the package directions. Reserve 1 cup cooking water and drain.

Heat the butter in a small saucepan. Saute the garlic until fragrant but not brown. Add the lemon zest and stir until fragrant. Add the cream, pasta cooking water, lemon juice, and Parmesan. Bring to a boil and reduce heat to a simmer for 15 minutes.

Meanwhile, bring enough water to cover the asparagus to a boil in a skillet. Add the thickest pieces and simmer, covered, for 1 minute. Add the remaining asparagus and simmer until just tender, 2-3 minutes more. Drain and immediately drop the asparagus into a bowl of ice water. Drain.

Combine the asparagus, pasta, and sauce in a large saucepan and cook over low heat until the sauce coats the pasta. Serve with additional Parmesan.