Sunday, January 23, 2011

A Good Week for Cooking

Part of the original intent of the blog was to do some food posts and they have been pretty sparse.... ok almost nonexistent!  So I wouldn't blame anyone for wondering if the Papa John's pizza delivery truck was a constant fixture at the house or we had our own personal table at the Mag.

There have been a few periods in recent months where the concept of not building a kitchen in the new house makes some financial sense considering how often we were eating out.  However tempting it is, taking the 100K+ that the new kitchen will add to the total cost for the new house and using it to pay for meals at Lexington's restaurants probably wouldn't be the best for resale value.  

So this week, I've been on a cooking binge.  In the last few days we've had Cobb Sandwiches, Thai Pork Salad with Broccoli Slaw, Shrimp Tacos (in soft corn tortillas), and this afternoon's delicious Italian Sausage and Spinach Calzones.....



Yesterday morning we had a breakfast fit for Kings (or a Queen).... a Puffed German Pancake with Fresh Pears.  Made with whole wheat flour and absolutely delicious.

Since this is all about sharing, here is the recipe.  I found it on my Whole Foods App.  My blender bit the dust so I made it with the hand beater. It did take longer to bake and set up in the center than the 25 minutes called for in the recipe.  I drizzled each serving with just a little bit of maple syrup and sprinkled with powdered sugar.

Following is the recipe as it is online, but I cut it in half and cooked it in my small All-Clad Skillet.  Perfect size for two!

Enjoy!  And let me know if you try it!

From Whole Foods Online
Serve this big, delightfully puffy pancake right from the skillet, or transfer it to a platter by running a knife around the edges and then loosening the bottom with a spatula before sliding the pancake onto a platter.  Serves 4

Ingredients

2 tablespoons unsalted butter
4 large eggs
1 cup reduced fat milk
2 tablespoons cane sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
3/4 cup whole wheat flour
2 Bartlett pears, cored and thinly sliced
2 teaspoons powdered sugar (optional)

Method

Preheat oven to 425°F. Place butter in a large (11- or 12-inch) cast iron or ovenproof skillet and heat in the oven until butter is melted, about 3 minutes.

Meanwhile, in a blender, combine eggs, milk, cane sugar, cinnamon and salt. Blend until smooth. Add flour and blend again. Remove skillet from oven, swirl butter to coat the bottom and sides of the pan, and pour in the batter. Top with pears and bake until the pancake is puffed and browned and pears are tender, 18 to 20 minutes. Sprinkle with powdered sugar and cut into wedges for serving. 

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