Potato Gnocchi – johanna
September 3rd, 2010 | Filed under: BUDGET MEALS, RECIPES - Sides

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced 'Nyoke-ee'] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to rolling them.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks,
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
- Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
- Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
- Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
- Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
- Serve Gnocchi with marinara sauce.
- Use in the place of pasta.

Technorati Tags: Italian, michael chiarello, Potato Gnocchi, RECIPES, side dish

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Zucchini Cornbread Casserole – johanna
August 31st, 2010 | Filed under: BUDGET MEALS, RECIPES - Sides

I awoke one morning to find an enormous zucchini on top of the kitchen island. A friend at Stephen’s work brought them in. He said there were more but he was not sure how many I would want. This giant cuke was plenty. Part of the zucchini went into a batch of muffins. I shredded the rest then stuck it in the refrigerator until the next day. I needed some time to come up with alternative uses for zucchini. This recipe for zucchini cornbread caught my eye.

The bread part is a bit misleading. It is definitely a casserole. Something more like a spoon bread than cornbread. I forgot to buy corn mix while at the supermarket and so I had to make my own mix. I have included the recipe for the mix below. I apologize I forgot to write down the name of the site I found the cornbread mix recipe on. It would be nice to have the rest of the ingredients list to make the cornbread. I will keep looking! Until then enjoy a spoonful of zucchini cornbread casserole.

Source: Allrecipes
4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix (see below for recipe)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.

Bake in a preheated oven for 60 minutes.

Corn Muffin Mix:
Source: Unknown
1 cup Corn Meal
1 cup all-purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt

Mix all the ingredients together in a bowl or ziplock bag.

Technorati Tags: 4th of july, barbecue, casseroles, cornbread, Memorial Day, picnic, RECIPES, side dish, summer, Thanksgiving

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White Bean Salad with Green Beans and Tomatoes – johanna
August 27th, 2010 | Filed under: BUDGET MEALS, RECIPES - Sides, RECIPES - Soup / Salad

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
- 1 grilled salmon steak, flaked
- 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
- Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
- Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

Technorati Tags: barbecue, green bean salads, lunch, picnic, RECIPES, salmon, side dish, tuna

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Mexican Toastadas – johanna
August 20th, 2010 | Filed under: RECIPES - Main Dish

I have always loved spicy food. I thought I could handle heat that is until at Seventeen I traveled cross county to Texas. The salsa there was so hot my mouth was inflamed for the rest of the day. I dared not eat another lick of the stuff the remainder of my visit in Texas. Upon my return home I remained adverse to hot spicy foods for sometime. Years later I returned to Texas. It was there I learned from many friends how to cook some of my most favorite Mexican dishes. One evening at Mrs. Rodriguez house I learned to make Tostadas complete with homemade refried beans. There are so many ways to make frijoles refritos but to be honest I have no problem using a can of store bought refried beans. It is super quick and before you know it dinner is on the table. I do however, enjoy making my own tortillas. Corn or flour can be used. Traditionally corn is the tortilla of choice but flour will work. The tortillas can be baked in the oven until crispy about 8 minutes on 375 degrees for a less fat version.

Serves 5-6
5-6 corn or flour tortillas
Vegetable oil
1 (15-ounce) can Refried beans
2 Romaine Lettuce Hearts or 1/2 head iceberg lettuce, sliced thin
Shredded Cheddar or crumbled queso fresco or cotija cheese
1/2 cup chopped fresh cilantro
1 lime
1 medium tomato, chopped
1 avocado, chopped or guacamole
1 small onion, diced
1 cup of Salsa
1/2 cup sliced radishes
1/2 cup diced Red Pepper

Pour about 1/4 inch of oil in a large skillet. Heat on medium-high until oil sizzles when a drop of water or crumb is placed in pan. (Not smoking hot) The tortilla should sizzle and bubble up instantly after it is placed
in the oil. If not the oil is not hot enough. Cook tortilla 30 seconds on each side until firm and crisp. Drain on a paper towel. Repeat with remaining tortillas.

Meanwhile heat beans in a small pan. Stir in a little water, about 2-3 tablespoons stirring and mashing. Keep warm and moist.

To serve top tortilla with beans, lettuce, cilantro, a squeeze of lime juice, cheese and then any other desired toppings.

Technorati Tags: cheap, mexican, quick meals, RECIPES, refried beans, summer, toastadas

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Kansas City Style Sticky Spareribs – johanna
August 13th, 2010 | Filed under: RECIPES - Main Dish

Growing up in the South ribs were a pretty common commodity at dinner, picnics and barbecues. In Texas the golden trumpet of barbecued meats was the brisket. While here in California is seems the beloved Tri-tip takes 1st place. I have never cooked ribs before, ok once at a friends house but my sister was co-chef and we ended up charring them to death; which was not much different from the way my father grilled them. It has been 11 years since I left the Sunshine state and even longer since I had rib because I was a pour college student. I was not about to let another summer go by without the taste of ribs. Yes I have been to a BBQ restaurant our here but what they served up did not constitute fine finger lick’n Southern barbecue goodness. The worst part was what they tried to charge for the monstrosity.

This recipe was tucked away in my file folder of ‘need to try’ recipes. It is not Dale’s BBQ but they were tasty and satisfying. I have to confess though I do not have a grill so our ribs were roasted in the oven. It is not the same as eating real slow cooked smoked ribs where the meat just falls off the bone but they were moist and tender so if you do not have access to a grill it is doable.

Source: unknown
1/2 cup plus 2 1/2 tbsp brown sugar
2 1/2 tbsp hot paprika
4 tsp onion powder
1 1/2 tsp celery salt
1/4 tsp Salt
1/4 tsp Pepper
2 racks pork spareribs (7 pounds total)
2 cups ketchup
1/4 cup honey
1/4 cup apple cider vinegar

For Grill: Soak 3 cups woods chips in water according to the package directions or for 1 hour.

Meanwhile, combine 2 1/2 tablespoons brown sugar, paprika, onion powder, celery salt, salt and pepper. Run a knife down the length of the bone side of each rack to split the skin, then season all over with the rub.

Remove the grill racks, arrange a drip pan or disposable baking sheet on one side of the grill to catch drippings. Drain the wood chips and transfer to a 2-foot long sheet of heavy duty foil. Wrap tightly creating a secure pouch, then poke 10 holes in the top to create a smoker box. Place the pouch on the side of the grill opposite the drippings pan. Set the grill racks into place, close the grill and preheat to 325 degrees.

Working quickly, arrange the ribs, meaty side up, over the drip pan. Grill, covered, turning occasionally, until the meat shrinks away from the bone and is fork tender, about 3 1/2 hours.

Meanwhile, in a small saucepan, combing the remaining 1/2 cup brown sugar, the ketchup, honey and vinegar over medium high heat and season with salt and pepper. Bring just to a boil, then lower the heat to medium low and simmer, stirring occasionally until smooth, about 5 minutes.

Brush the ribs all over with the sauce, arrange meaty side up and grill uncovered, turning once at 200 degrees for 20 minutes. Cut the racks unto individual ribs and serve with the sauce on the side.

Variations:
For a tangier less sweet sauce add more vinegar.
To bake in the oven: prepare ribs as above with rub. Wrap ribs in heavy duty foil and bake at 300 degrees for 2 1/2 to 3 1/2 hours. Check ribs after 2 1/2 hour mark if they are tender coat with sauce and continue to bake 20-30 minutes.Watch the ribs like a hawk. The oven tends to dry meat out especially pork.

Technorati Tags: 4th of july, barbecue, Memorial Day, picnic ideas, RECIPES, sticky spareribs, summer

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Watermelon Lime Granitas – johanna
August 6th, 2010 | Filed under: RECIPES - Beverage, RECIPES - Snacks, RECIPES - Treats

The Summer sun is upon us and it is relentless. Thank goodness for pools and sprinklers. There is nothing more refreshing in the dead heat of summer than cool sweet juicy watermelon. “When I was a kid” watermelons used to have seeds. We would have contests to see who could spit them the farthest. Then we would worry if we happened to swallow one because of the stories that the seed could sprout and grow in our stomachs. I also believed in the bogeyman and if I saw someone kissing on TV I would turn into a frog. Such were the times. We did not have a pool but we did have long sheets of plastic for a slip-n-slide. After rain storms we would take our skim boards into the back alley to skim the puddles. If if flooded we set sail on inner tubes in the street. To really cool down we used to walk down the street to the 7-Eleven for Slurpees. We tried making our own but it never worked just right. Except for the time when we put the liter bottle of Cherry 7-up in the freezer. I imagine that is how it happened when Granita was first discovered.

Granita is a icy frozen treat similar to the Italian ice, French sorbet and the American slushy or snow cone. The granita, traditionally made of coffee, is eaten as a refreshing and light dessert or between courses to cleanse the palate. It is uncertain exactly where the granita first originated. China has been cited for creating the first ice creams. Even so, the claims of Italy, France and Spain as the first to introduce water ices as far back as the 13th century are all together questionable. There are myths that Marco Polo brought the idea of cultivating ice and ice creams back to Italy from China but it is all undocumented speculation. In any event Italian ices eventually made its way to Europe and then on to the Americas.

Source: Woman’s Day
6 cups cubed seedless watermelon
1?4 cup sugar
1?4 cup lime juice

Purée watermelon in a food processor. Add sugar and lime juice; pulse until sugar is dissolved.

Pour into a 13 x 9-in. metal baking pan. Freeze 2 1?2 hours, stirring each hour, mixing ice crystals into the middle oXf the pan.

To serve: Let granita stand for 10 minutes at room temperature. Scrape into chilled glasses and serve at once

Technorati Tags: family, food, kids, RECIPES, RECIPES - Beverage, slush, snow cone, summer, watermelon granita, womans day

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Barbecued Corn Relish – johanna
July 30th, 2010 | Filed under: RECIPES - Sides

Do not let this summer season go by without trying Barbecued Corn Relish. This recipe happens to be a companion recipe to grilled salmon flavored with barbecue sauce; however, I thoroughly enjoyed the corn relish on a taco salad. You could also serve it up with a bowl of guacamole and chips for an appetizer. The temperature is about medium so if you prefer more heat add some hot sauce or use a hotter pepper.

Source: adapted from Better Homes and Gardens
1/2 jalapeño pepper, seeded and finely chopped
1 red sweet pepper, chopped
2 fresh ears of corn, boiled or grilled
1 tbsp bottled barbecue sauce
2 tsp olive oil
1/4 salt
1/4 pepper
Fresh chopped cilantro (optional)

In a bowl, combine chopped jalapeño and sweet pepper; set aside.

To grill corn: place husked corn on grill rack directly over medium heat; grill, turning occasionally, 10 to 15 minutes or until crisp-tender.

To boil: place husked corn in a large pot of boiling water. Continue to boil 5-10 minutes longer. Remove from pot to a cutting board to cool slightly.

Cut corn from cob. Add to chopped peppers with barbecue sauce, olive oil, salt and pepper. Serve as a side dish with Salmon or in halved red bell peppers.

Makes 4 servings.

Technorati Tags: 4th of july, barbecue corn relish, food, Memorial Day, picnic food, RECIPES, summer

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Boiled Eggs Tips and Tricks – johanna
July 27th, 2010 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Main Dish, RECIPES - Sides, RECIPES - Soup / Salad, RECIPES - Treats, THE BOOKSHELF

My favorite way to eat eggs is soft boiled with a runny yolk and a piece of toast to dip or mixed with a side of grits; it is part of my southern upbringing I suppose. Hard boiled eggs can be equally tasty sliced in a salad. Getting the eggs to the perfect stage and out of its shell though is the dilemma. My boss once asked me how to boil eggs. It took a moment to remember because boiling eggs was second nature; put them in a pot, cover with water, boil, steam, cold bath. Time…shime… I never kept track I just did it. Thankfully my advice panned out.

Once a month on Dazzledish we try to post a ‘how to’ tutorial on a particular food, gadget or cooking tip because we want everyone to learn the basics so they feel confident in the kitchen. This month we will learn the art of hard boiled eggs and a few recipes to use them in.

What you need:
6 large eggs
Water
Large pot
Ice cubes

Place the eggs in a single layer in a large pot. Fill the pot with cold water to 1-inch above the eggs. Bring the water just to a boil on medium-high heat. Remove from heat, cover and steam for recommended time (see below). Immediately drain the hot water from the pot. Carefully cover the eggs with ice and cool water.

Soft Cooked Eggs:
A soft cooked egg has a firm white and runny yolk. Heat large eggs 1 1/2 – 3 minutes.
Soft cooked eggs are mostly served in an egg cup small end down. The top is removed to expose the runny yolk. The egg is eaten out of the shell using a small spoon. You can also use strips of toast to scoop up the yolk.

Medium Cooked Eggs:
Medium cooked eggs have a firm white and a slightly firm yolk. Heat large eggs 4 – 6 minutes. Pair peeled medium cooked eggs with poached asparagus or toast or in a Kedgeree.

Hard Cooked Eggs:
Hard cooked eggs have both a firm white and yolk. Heat large eggs 10 – 12 minutes or as long as 17 minutes.
Eat hard boiled eggs with a sprinkle of salt or try some of the international recipes listed below.
Deviled eggs
Soup
Salad toppings
Egg salad sandwich
Potato salad
Tuna Nicoise salad or Sandwich
Egg bread
Curry
Thai Son and Law Eggs
Pakoras from India
Cookies

TIPS:
– Some individuals like to add salt or vinegar. They say it makes removing the shell easier. Add a splash of vinegar and a pinch of salt to your water.
– Use eggs that are at least a few days old. Farm fresh eggs do not peel as easy.
– Do not boil eggs with cracks. They will break open and leak.
– Putting too much water in the pot will take longer to heat which can throw off the timing. Too little water will result in undercooked eggs.
– Watch the water. At the first sign the water is boiling remove the pot from the heat. Keep time from the moment you remove the pot from the heat and cover it.
– The ice bath stops the cooking process and the steam created inside the eggs will make it easier to peel.
– To peel start at the larger end where the air pocket is. Grab hold of the membrane under the shell and peel off.
– Chilled eggs are easier to slice. Warmer eggs are easier to crumble.
– Refrigerate unpeeled boiled eggs within a few hours for up to one week.
– The times listed may vary slightly due to the way your stove heats, the type and size of pot you use, the amount of water and number of eggs.

Technorati Tags: baby shower, BBQ, deviled eggs, Easter Egg Bread, Egg Cookies, Egg salad sandwich, food, How to boil eggs, Kedgeree, menus, Pakoras, picnic, Potato Aspragus soup, Potato salad, RECIPES, Soft yolk eggs, Son and Law Eggs, summer, Tuna Nicoise Salad, wedding shower

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Blueberry Scones Over Melted Peaches – johanna
July 23rd, 2010 | Filed under: RECIPES - Treats

I have longed for summer fruit since December. The stock of homemade jams and frozen fruit vanished before the new year. I was fortunate to discover a U-Pick strawberry and blueberry field close by.  The kids went hog wild filling up buckets of fresh picked berries. We ate as many as our tummies could stand, blended some into smoothies and froze the rest.  I’ve been waiting for the peaches in the backyard to ripen so we could make blueberry scones with melted peaches; a modern take on the southern peach cobbler.

Source: unknown
1 pound fresh peaches, peeled and sliced (1/2 pound frozen)
1/3 cup brown sugar
1 tsp cinnamon
1 tsp lemon juice
1 2/3 cups flour
3 1/2 tbsp granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp cold butter, cut into small pieces
1 1/2 cups blueberries
1/2 cup heavy cream, plus 2 tbsp
2 tsp granulated sugar or raw sugar

Preheat the oven to 350 degrees. Grease a 8X8 or 9X9 square pan.

In a large bowl combine the peaches, brown sugar, cinnamon and lemon juice. Toss; set aside.

In another large bowl, whisk together the flour, 3 1/2 tablespoons sugar, baking powder and salt.
Using your fingers or a pastry blender, blend in the butter until the mixture resembles coarse crumbs. Stir in the blueberries and toss. Add 1/2 cup cream. Mix with a fork until the dough just comes together. Turn out onto a floured surface. Gather the dough and pat into a 1-inch thick round. Cut into 8 wedges.

Pour the peaches into the prepared pan. Arrange the wedges on the top. Brush with 2 tablespoons of cream and sprinkle with the 2 teaspoons sugar. Bake until scones are golden, about 50 minutes to an hour. Let cool 10 minutes before serving.

Serves 8

Variations:
- To bake just the scones arrange wedges on a baking sheet and bake at 350 degrees for 20 minutes.
- Substitute apples or nectarines for the peaches.

Technorati Tags: 4th of july, BBQ, blueberries, blueberry scones, cobbler, dessert, family, fun, kids, Melted peaches, Memorial Day, peaches, picnic, RECIPES, summer

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Pannenkoek Dutch Apple Pancakes – johanna
July 16th, 2010 | Filed under: RECIPES - Breakfast, RECIPES - Main Dish, RECIPES - Soup / Salad

Last month I met some friends for breakfast at a local cafe. As a self-proclaimed pancake luver I decided to try the Dutch Apple Pancakes with sauteed apples. I was unsure with my decision because I am not a fan of the goopy sugary apple pie filling that typically smothers a beautiful stack of flap jacks at the more commercial establishments. I was more than pleasantly surprised when the waiter returned with my order. Our server placed before me three huge pancakes nestled on top of one another each one incorporated with sauteed apple slices and topped with a dollop of lightly whipped cream. They tasted as mouth watering as they looked with a crispy buttery outside and a tender pancake inside. The apple slices were actually cooked in each pancake. A clean simple dish.

Pannenkoek is a Dutch pancake that is larger and thinner than the fluffy American pancakes but slightly thicker than crepes. A traditional pannenkoek is about 10-12 inches in diameter and are usually infused with slices of bacon, sausage, fruits or sprinkled with cinnamon sugar. They can be made thinner and rolled up like a crepe or eaten like a pancake with an endless combination of fillings and toppings from salmon to pizza to sweet.

We took our regular pancake recipe and thinned it out with a little more milk. You can choose to saute the apples in a little butter and cinnamon sugar beforehand or use thinly sliced raw apples.

2 sweet cooking apples such as McIntosh or Gala, cored and thinly sliced or cut in rounds
1 cup flour
2 tbsp sugar
1/2 tsp baking powder
A pinch of salt
2 eggs
Milk 1 1/4 cup

Sift the flour, sugar, baking powder and salt. Whisk in eggs and a little milk until thickened. Add the rest of the milk to make a thin batter. Whisk in the melted butter.

Heat a little butter or vegetable oil in a skillet over medium low heat. Pour in the batter to make desired sized pancakes. Immediately arrange the apple slices on top of the pancakes. When tops start to set with bubbles flip over. Continue to cook 30 seconds to 1 minute more until bottoms are slightly browned.

Makes 6 large pancakes

Technorati Tags: dinner, dutch apple, food, meals for kids, pancakes, Pannenkoek, RECIPES, RECIPES - Breakfast

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