2 cups unbleached all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 cups buttermilk (or 2 cups milk whisked together with 1 tablespoon lemon juice)
2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, rinsed and dried
Whisk together flour, sugar, baking powder, baking soda, and salt, in a medium bowl to blend.
Whisk egg and melted butter into buttermilk (or milk mixture) until combined. Make a well in the center of the dry ingredients; pour in the liquid mixture and whisk very gently until just combined (a few lumps should remain). Do not over-mix.
Heat 12-inch cast iron (or nonstick) skillet over medium heat for 3 or so minutes. Add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on the skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on a second side, 1 to 1 1/2 minutes longer. Serve immediately and repeat with remaining batter, using remaining vegetable oil only if necessary.
Makes 4 to 6 servings.
From Cooks Illustrated, July 2003
Sunday, December 15, 2013
Thursday, December 5, 2013
Caramelized Onion Soup
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound Vidalias or other sweet onions, thinly sliced (about 6 cups)
1/2 pound red onions, thinly sliced (about 3 cups)
1/2 cup thinly sliced shallots
2/3 cup dry red wine
4 cups vegetable stock
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
Thin slices of bread
Extra-virgin olive oil
Swiss cheese
Melt the butter with the oil in a Dutch oven over medium heat. Add the onions and stir well to coat. Reduce the heat to medium-low; cover and cook, stirring occasionally, until the onions are very tender, about 25 minutes. Increase the heat to medium; uncover and continue to cook, stirring frequently, until the onions are lightly browned, about 15 minutes. Don't let the onions burn or they will become bitter.
Add the shallots; cook, stirring constantly, for about 2 minutes. Add the wine and increase the heat to medium-high; cook, stirring constantly, until the liquid is completely evaporated, about 3 minutes. Add the vegetable stock and thyme; bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, for about 20 minutes. Stir in mustard. Season to taste with salt and pepper.
Brush the slices of bread with olive oil, and toast under the broiler until just browned. Add cheese and broil until melted and golden brown.
Serves 4.
From A Beautiful Bowl of Soup by Paulette Mitchell
2 tablespoons extra-virgin olive oil
1 pound Vidalias or other sweet onions, thinly sliced (about 6 cups)
1/2 pound red onions, thinly sliced (about 3 cups)
1/2 cup thinly sliced shallots
2/3 cup dry red wine
4 cups vegetable stock
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
Thin slices of bread
Extra-virgin olive oil
Swiss cheese
Melt the butter with the oil in a Dutch oven over medium heat. Add the onions and stir well to coat. Reduce the heat to medium-low; cover and cook, stirring occasionally, until the onions are very tender, about 25 minutes. Increase the heat to medium; uncover and continue to cook, stirring frequently, until the onions are lightly browned, about 15 minutes. Don't let the onions burn or they will become bitter.
Add the shallots; cook, stirring constantly, for about 2 minutes. Add the wine and increase the heat to medium-high; cook, stirring constantly, until the liquid is completely evaporated, about 3 minutes. Add the vegetable stock and thyme; bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, for about 20 minutes. Stir in mustard. Season to taste with salt and pepper.
Brush the slices of bread with olive oil, and toast under the broiler until just browned. Add cheese and broil until melted and golden brown.
Serves 4.
From A Beautiful Bowl of Soup by Paulette Mitchell
Banana-Coconut Bread
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup unsalted butter, melted
1 1/2 cups coarsely mashed very ripe bananas (3)
1 can coconut milk
1/2 cup shredded coconut
2 teaspoons vanilla
1 1/3 cups sliced or chopped almonds
Heat oven to 350°F. Butter 2 8x4x2-inch metal loaf pans, then dust with flour, knocking out excess.
Sift together flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in the bowl of an electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when the beater is lifted, about 10 minutes. Reduce speed to low and add oil and melted butter in a slow stream, mixing, then mix in bananas, coconut milk, coconut, and vanilla. Remove bowl from mixer and fold in flour mixture and almonds gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
Cool loaves in pans on a rack for 10 minutes, then turn out onto a rack. Turn loaves right side up and cool completely.
Banana bread keeps, wrapped well in plastic wrap, at room temperature for 2 days or frozen for 1 month.
From Epicurious/Gourmet, with quite a few changes
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup unsalted butter, melted
1 1/2 cups coarsely mashed very ripe bananas (3)
1 can coconut milk
1/2 cup shredded coconut
2 teaspoons vanilla
1 1/3 cups sliced or chopped almonds
Heat oven to 350°F. Butter 2 8x4x2-inch metal loaf pans, then dust with flour, knocking out excess.
Sift together flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in the bowl of an electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when the beater is lifted, about 10 minutes. Reduce speed to low and add oil and melted butter in a slow stream, mixing, then mix in bananas, coconut milk, coconut, and vanilla. Remove bowl from mixer and fold in flour mixture and almonds gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
Cool loaves in pans on a rack for 10 minutes, then turn out onto a rack. Turn loaves right side up and cool completely.
Banana bread keeps, wrapped well in plastic wrap, at room temperature for 2 days or frozen for 1 month.
From Epicurious/Gourmet, with quite a few changes
Crispy Buttermilk Waffles
2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
6 tablespoons unsalted butter, melted
Whisk flour, sugar, baking powder, and salt in a medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter.
Heat waffle iron, and brush lightly with oil. Pour batter into waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.
Serves 4.
From Epicurious/Bon Appetit, March 2009
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
6 tablespoons unsalted butter, melted
Whisk flour, sugar, baking powder, and salt in a medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter.
Heat waffle iron, and brush lightly with oil. Pour batter into waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.
Serves 4.
From Epicurious/Bon Appetit, March 2009
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