Sunday, August 14, 2011
Ricotta Pancakes (serves two):
3 eggs, separated
pinch of cream of tartar
1 cup ricotta (non fat or whole milk)
2 tbsp. granulated sugar
1/3 cup flour
1/4 tsp. baking powder
few pinches of cinnamon
few pinches of nutmeg
pinch of salt
lemon zest and sugar for dusting afterwards
Beat the egg whites till foamy, add the cream of tartar. Whisk till stiff peaks form in a mixer.
Combine everything else with a whisk till combined. Add 1/3 of the egg whites and stir to combine. Fold in the rest of the egg whites, making sure not to over mix.
Heat up a griddle or frying pan, add a little butter and cook the pancakes in batches, 2-4 minutes on each sides.
Garnish with lemon zest and sugar (powered or granulated). Should make about 7-8 pancakes.
Wednesday, August 3, 2011
A while ago I went up to Muir Woods with the Boy, Miss K, and her boyfriend. We hiked and went to the Tourist Club for a beverage to enjoy the view. On our way back we stopped on the side of the road at this little stand to pick up a few things. We came back to the car with a ton of stuff, cherries, dates, pistachios, figs, almonds, we made out like bandits. We were munching on everything in the car on the way back to the City. I had tried Bacon Wrapped Dates at Wayfare Tavern and decided to give it a go on my own.
Tuesday, August 2, 2011
4 garlic cloves, smashed
1-2 hand fulls of dry toasted pine nuts (maybe 1/3ish of a cup)
2 good pinches of salt
few grinds of freshly cracked pepper
1 very large bunch of basil (upwards of 30ish leaves)
1 large handful of flat leaf parsley
extra virgin olive oil, 1/4-1/2 cup
1/4 cup freshly graded Parmesan Cheese
In a food processor, pulse together the garlic, pine nuts, salt and pepper till a paste forms (maybe 15-20 seconds). Scrape down the sides with a spatula and add the basil and parsley. Pulse lightly every second until the basil and parsley are chopped finely. Push the on button on the food processor and drizzle in the olive oil from the top until a nice smooth pesto forms. Take out and put into a bowl, fold in the Parmesan Cheese and taste for seasoning. It should be a little garlicky, salty, and most of all basily.