Cooking log, 3/15/2010
Mar. 15th, 2010 05:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sapotelunch- Made the same white beans I make every night, Pinky except with equal parts cubed roasted beets as cannellini beans and balsamic vinegar instead of lemon juice, so I threw in some extra oregano to compensate. It is awesome. It is pink! This recipe officially works with white beans and: greens, squash, beets, possibly turnips.
- Tried to make a german pancake. Was not assiduous enough to find the recipe I prefer and produced an over-buttered, under-appled pudding.
David Eyre’s Pancake
Adapted from Craig Claiborne
1/2 cup flour
1/2 cup milk
2 eggs
3 tablespoons butter
1 tablespoon sugar
confectioner’s sugar (to taste)
fresh lemon juice (to taste)
Preheat oven to 425 degrees. In a mixing bowl, whisk together the milk, eggs, flour, and tablespoon of sugar. Melt the butter in a 12-inch skillet or ovenproof dish. Pour the batter into the pan or dish and bake for 20 minutes or until the pancake puffs up and turns golden brown (as seen in the photo above). Sprinkle with the confectioner's sugar and lemon juice. Watch it quickly deflate (as seen in the photo below) and serve immediately.
Serves two to four (depending on your will power).
And a second backup from Smitten Kitchen
German Pancakes
From my mom’s old blender cookbook
Yield 2 9-inch pancakes.
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, raspberry syrup if you’re my mom or maple syrup and fresh berries if you’re us.
- I still had a lot of lasagna filling left over from the calzones, so I've been warming it over with broccoli and large-grain couscous for my lunchbox.
- I also had my first major yogurt failure - the kitchen wasn't clean enough and it got slimy. From past experience, I still consider this stuff fine to cook with.
So I think next I want to redo the German pancakes with a whole giant pile of applesauce.
- Tried to make a german pancake. Was not assiduous enough to find the recipe I prefer and produced an over-buttered, under-appled pudding.
David Eyre’s Pancake
Adapted from Craig Claiborne
1/2 cup flour
1/2 cup milk
2 eggs
3 tablespoons butter
1 tablespoon sugar
confectioner’s sugar (to taste)
fresh lemon juice (to taste)
Preheat oven to 425 degrees. In a mixing bowl, whisk together the milk, eggs, flour, and tablespoon of sugar. Melt the butter in a 12-inch skillet or ovenproof dish. Pour the batter into the pan or dish and bake for 20 minutes or until the pancake puffs up and turns golden brown (as seen in the photo above). Sprinkle with the confectioner's sugar and lemon juice. Watch it quickly deflate (as seen in the photo below) and serve immediately.
Serves two to four (depending on your will power).
And a second backup from Smitten Kitchen
German Pancakes
From my mom’s old blender cookbook
Yield 2 9-inch pancakes.
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, raspberry syrup if you’re my mom or maple syrup and fresh berries if you’re us.
- I still had a lot of lasagna filling left over from the calzones, so I've been warming it over with broccoli and large-grain couscous for my lunchbox.
- I also had my first major yogurt failure - the kitchen wasn't clean enough and it got slimy. From past experience, I still consider this stuff fine to cook with.
So I think next I want to redo the German pancakes with a whole giant pile of applesauce.
