Always ugly but really delicious Pancakes

Ever hear of the pancake gods?   Every time I make pancakes, the 1st one gets sacrificed up. No matter what I do, the 1st one is just a mess. So, it is a ritualistic offering to the pancake gods... and the rest turn out just fine. 

This recipe is my all-time fav for classic pancakes.   Easy and turns out great every time. Except for that 1st pancake.  But that might just be me.    

Simply Perfection Pancakes

2 large eggs
1 1/4 cups coconut milk (unsweetened)
3 tablespoons melted butter or coconut oil
1 1/2 cups white whole wheat flour (non-gmo)
1/2 teaspoon sea salt
2 teaspoons baking powder (aluminum-free) 
2 tablespoons maple sugar or sweetener of your choice. (We like 1 T. honey or agave, too)

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or oil.

2. Whisk the dry ingredients together.

3. Gently and quickly mix the dry ingredients into the wet. Don't overmix! 

4. Let the batter rest for at least 15 minutes, while the griddle is heating; it will thicken slightly.

5. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

6. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.

To cut down on the amount of syrup needed, we add fruit to our pancakes.  Try the following, we love it! 

• sliced banana .. add to pancakes when in the pan.  
• grated apple .. add to batter, folding in gently.  + touch of cinnamon is yummy here
• frozen blueberries or huckleberries .. add to pancakes when in pan.

makes about 1 dozen large (4 1/2") pancakes

Portobella Amazeballs

This recipe for portobella mushrooms will transform what you think of mushrooms.  It is a perfect recipe as an intro to mushrooms and an amazing meat substitute.  

Once you cook them this way.. you can take a meal so many places.  You can create a Grilled Veggie & Portobella Napoleons which is my favorite way and is so impressive, even to those nervous about the mushroom.   Slice them and layer on a good crusty bread that has been toasted and some shredded fontina and that is an appetizer that is beyond.  Or even more simply.. sliced on top a salad or in place of a burger.  Delicious.

Herb & Garlic Portobellas

   4 large portabella mushroom caps, wiped clean with a dry cloth  (or 10-12 small)

Herb paste:

   bunch of fresh basil and parsley, chopped fine (1/2-1 c. chopped)

   4 cloves of garlic, minced

   1/2 t. sea salt

   cracked pepper

   olive oil

Prep portabellas...

Using your hands, rub portabellas smooth side with olive oil.  Place smooth-side down in a baking dish, so each mushroom lays flat.  

Prepare Herb Paste..  In a small bowl mix herbs, garlic, S+P with olive oil into a thick, loose paste. 

Divide the herb paste evenly between the portabellas and spread thickly over entire surface.  drizzle with additional olive oil, if they look dry anywhere.  (they will absorb this as they sit)  Set aside for at least 5 minutes. 

Heat grill or grill pan to high..  or oven to 400º 

Place on grill smooth side down and cook for 4 minutes, with a spatula, turn over and continue to grill for 3-4 more minutes or until tender. 

If cooking in oven, Bake for 10 minutes and then turn using a spatula.  Continue to cook for 5-6 more minutes or until tender. 

Note you can also broil them, but the oil tends to sputter a bit & is kinda messy. 

Serve hot.  

Making the garlic herb paste

Filled caps, ready to go in the oven. Along with some brussel sprouts that have some olive oil and salt. 

Flipped and getting juicy.  Ignore the foil, this was it's second bake of the day.

And don't those brussel sprouts look good? 

I wish they looked as good as they taste. I should have taken a picture of them sliced. Next time. 

Detox cleansing

On a detox cleanse for 3 days.  Will post the whole thing, when I have the energy and time.. which will probably be next week. But for now here are some random photos of the happenings around here. 

making Ghee

morning juice

getting the morning ingredients ready!

evening juice

favorite evening juice.. fennel + apple + lemon

Good stuff!

Narcissus

March 1st. True to it's word, it is windy today. In like a lion.. out like a lamb.  You never know around here.  But spring does seem to be popping up with the Robins hopping about and spotting tiny earthworms every 2 feet (Scarlett really likes that), daffodils and crocus pushing thru the earth and have I mentioned the "mating of the frogs" song that we hear so loud at night now? That was a new country thing for me.  Don't ever recall hearing the frogs mate at night at the Jersey shore or in New York.  Maybe I just wasn't listening for that. 
  
March 1st also is St. David's day.  If you are not Celtic or live anywhere else but Wales or La la land.. you probably haven't ever heard of this holiday.  In LA there is a huge festival and that's one of the places where I first heard of this day.  

Love me a holiday and a patron saint.. and this one, that combines that with the celebration of the promise of spring, is just fine by me.  However, instead of hearts or clovers, today is celebrated with daffodil and leeks. Necklace wreaths made with said flower to be worn in celebration and remembrance of the patron Saint and Wales.  The Welsh wore daffodils around their necks to be able to differentiate themselves from the English who wore leeks. Hmm. Interesting. Interesting and odd.  Anyway, Saint David was the Saint of Monks.. and a huge encourager of those who had chosen to follow that lifestyle for their faith and on his deathbed quoted in part of his last words as saying.. "Brothers be ye constant."  I kinda like that.  Much more about him, I don't know.  That's good enough for now. 

Cawl a traditional Welsh soup made with lamb and highlighting leeks is typical St. David's fare.  So, do I have a leek and lamb recipe for you? Nah, not today.  Today I just wanted to post a beloved illustrator and her beautiful prints that highlight the Daffodil and express my increasing excitement for warmer days and spring! Inspiring to the illustrator in me and always ever so joyful.. Lilly Pulitzer prints ooze spring, summer and warm weather holidays. All of which I am missing right about now.  How bout you? 

Print by Lilly Pulitzer

Linguini w/ Clams in Buttery Garlic White Sauce

This is what I consider comfort food.  Buttery, garlic-y pasta swirled in with clams and sprinkled with bacon and fresh chopped parsley. Easy and quick.  Especially, if you can find a can of clams you like, like I have.. all ingredients are pantry and this dish can be ready to eat in as much time as it takes for the linguini to cook.  

Clams with linguini served with buttered Trader Joe's Garlic Naan

Recipe notes.. 
You can steam fresh clams for this recipe, but as for a pantry meal.. canned clams work fine here.  I have found and love Trader Joe's Maine little neck whole clams.  One can is enough for one meal.  They are whole, I don't chop them but feel free if you'd like. 

If you don't have a shallot, a small onion minced fine will work ok.  But don't use to much and let it caramelize before adding the garlic.

Bacon is not necessary, but if I have it.. it's a great flavor with the clams and garlic. The best choice for using bacon here is to try and always have little leftover bacon that is cooked and ready in your fridge for when you need it at a moments notice.  like this meal.  However, If your bacon is uncooked,  cooking up some is easy enough.  Here are 2 options.. 1) Cook the bacon in the pan that you will finish the rest of the dish in.  OR  2) a lighter (healthier.. less fat) option is to cook the bacon on rack on a baking sheet  pan in a 425º oven, til crispy.   

Anchovy Paste.  Optional.  Scared? don't be. It melts into the sauce and imparts a delicious depth of flavor that you cannot put your finger on. It does not taste fishy. Try it. If you have anchovy fillets.. this will work fine, too.  Add 4-5 and cook till they literally are unrecognizable and melt into the sauce. Again, optional.. it will still be delish without.

I also usually top with a sprinkle of chopped fresh tomato.  Seasoned with S+P.

White wine is whatever you have open.  I like a dry Chardonnay if I have my choice.  A little for the pot and a little for the chef! If you want to omit the wine, add a little chicken broth.. or forego altogether.. it will work fine. 

Pasta.. linguini works best for me here.. but use whatever long strand you like. Angel hair or spaghetti is fine too. Cook til ALMOST al denté (about 2 min. under package directions) then adding to clam sauce and let it finish cooking in the sauce.  It will get tender and also absorb some of the sauce. THIS is what makes really good pasta dishes, no matter what sauce you make. That step alone. 

Linguini with Clams in Garlic White Sauce

4 slices of bacon, cooked, cooled and crumbled (optional)
1lb. linguini, spaghetti or angel hair pasta
1 T. Butter
1/4 c. olive oil
1 shallot, finely chopped
4 cloves of garlic, sliced
1/2 t. red pepper flakes
1-2 t. anchovy paste (optional)
1/4 c. white wine
1 can of Trader Joe's Maine little neck whole clams, in their liquor (don't discard juice!)
fresh chopped parsley
1 small tomato, diced (optional) seasoned with S+P

Cook pasta al denté, or according to directions & less 2 minutes, in a large pot of heavily salted water. 

Meanwhile, Heat butter and olive oil in large saute pan over med high heat.  

Add chopped shallot, saute til translucent.  

Add garlic, pepper and anchovy paste, reduce heat to medium low, cooking gently til 
anchovy's disappear and garlic is starting to brown.  

Add wine and let simmer about a minute.  

Add clams and all the liquor in the can.  

Scoop pasta right into the pot.  Swirl around and let cook for a minute or two, til tender.  

Add parsley and check for seasoning. S+P if necessary. 

Sprinkle with a bit of the crumbled bacon and seasoned tomato.

Lastly.. give each dish a drizzle of good extra virgin olive oil, to finish. Enjoy!

Citrus Herb Crusted Salmon

I cannot believe I haven't posted this salmon recipe yet.  Hands-down.. this is one of my best and favorite recipes.  

It is so good that when I go out to eat, I am never tempted to order salmon.. as every time I have since making it this way.. I am disappointed.  

I got the original recipe from a Williams-Sonoma catalog sometime around 1995.  I think most of the money I have made in my life went to Williams-Sonoma which guaranteed a steady supply of catalogs at the house and the best part were the recipes mixed in with the goods they were selling. This was one of those.  And I have made it so much, I don't have it written down anymore.  It's something that you can change the measurements, nothing so precious.. doesn't have to be exact.   And did I mention, it's easy? Yep, takes very little time. 

Crispy skin and fish not overcooked, not dried out.  Major delish. 

Some Recipe notes/tips:  
I prefer using Alaskan wild  or farm certified organic salmon. I love sock-eye, which is pictured above. I also prefer to buy a thicker filet than what is shown above.. asking for the thickest piece available.. 1-2" thick.  This recipe is for a filet about 1lb or around 8" in length and 1-2" thick.    

The Citrus. The choice should be to use organic, as you are using the zest only and don't want a sprayed fruit which can alter the flavor and your health.  I have used orange and lime when I didn't have a lemon.. and it was fine.. but the lemon + lime combo is best.

The Herbs.  If you have more parsley than basil or vice versa.. it really doesn't matter.. the outcome will still be yummy, as long as you have a good crust across the whole fillet. 

The Salt.   Please use kosher salt.  I think it makes this recipe. Kosher salt has a softer flavor and the larger pieces work so well here.. for a salty crust. It's readily available near the other salt at supermarket.. I use Morton's and it comes in a blue box. Other sea salts or larger flakes would work well, too. 

Cook on a hot grill, grill pan or cast iron pan.  Above salmon was cooked in a cast iron pan.  Cook skin side down 1st (lightly oiled just as not to stick) to guarantee crispy skin! Don't move the fish around.. let the fish skin cook and crisp and when it is done it will release from the pan.  Health note:  Eating the skin is so good for you, but I can only enjoy it when it is crispy. Health benefits...  it contains collagen, protein and omega 3 fatty acids.  There also is a layer of fat just under the skin which is the main source of the omega-3s.  So, leave the skin on when you cook it, never remove it before. If you don't want to eat it, discard after cooking.. and that way the layer of fat that has the omega-3s will be intact. 

And lastly, and most importantly.. don't overcook!  Salmon is best when just barely cooked, in my opinion.   I don't like it rare.. but just slightly more cooked.  I guess I should disclose here that I also enjoy sushi.. so, cook yours how you like it and feel comfortable with. My feeling is that fresh fish is destroyed by overcooking and most people do.  Cooking the skin crispy, when you flip it.. 3 minutes more is about all you need depending on the thickness of the fish, that will keep it moist and not dry.  To see, make a slice in the middle and see if more opaque.  I always find that cooking this way, you will have the ends and sides that are more well done for those who want that and the center, more rare. Like cooking a steak.

Citrus Herb Crusted Salmon

around 1lb filet of salmon (about 8" length)

In a small bowl combine:  

   zest of 2 lemons and limes, careful not to get any pith (the white part)

   3-4 cloves of garlic, minced (or more!)
   handful of fresh parsley and basil, chopped (enough to equal at least a cup or more chopped [loosely packed] see pic above.. you want a thick herb/citrus crust)
   1 t. kosher salt
   1/2 t. black pepper or to taste

   Olive oil .. just enough to wet and make like a paste

Spread on fish herb paste evenly (not the skin side)

Heat pan or grill hot and place fish skin side down til skin is crisp.. about 3-4 minutes. then flip.
Some of the marinade will come off but most will stay. Cook til done, about another 3-4 minutes.  The center will should be just becoming opaque. Make a small cut in the center, pulling open to check. 

Both sides should cook within 7-8 minutes. 

Don't overcook. 

And don't worry about the crust getting dark, it kinda crunches up in part and the flavor is amaze! 

Turmeric Milk & Honey

My first cup of warm milk with honey and turmeric! I was skeptical.. But it's drinkable and actually very yummy. Feeling a migraine coming on pretty strong.. Trying the turmeric remedies and they really work for me.  This drink is a great wind-down before bed, too.  

Use organic milk.. and the more fat the better. 

Why peppercorns?  The piperine in pepper works well with the curcumin in turmeric. You can read more about that here. 

Warm Milk with Turmeric & Honey

1 cup of milk (we use raw, organic)1/2 cup water 1/2 teaspoon ground Turmeric or 1/2" piece of fresh root
2-3 Black peppercorns 

Raw Honey to taste

Warm gently to a simmer in a small saucepan, 10 min. (15 min if using fresh turmeric root)

Strain into a cup and sweeten with honey to taste. 

 

trend spotting: chanel beauty

Fishnet eyes at Chanel Haute Couture Runway last week.  

Eyes were given a treatment of outlining and filled with the new Stylo Eyeshadow in Black Stream (avail. in May) and then applied mesh cut-outs along the lash line, using Stylo Yeux Waterproof Long Lasting Eyeliner in Noir Intense to blur out edges and really smoke out the eye.  Lips remained pinky-beige and nails were glittery nude with Emprise Le Vernis as the base. 

Look created by Peter Philips, Chanel's creative director for makeup

This vampy, glammed up look is hauntingly striking and not exactly sure for ready to wear.. but I'd sure love to try it for a party.  The new masquerade, no? 

Photos: Courtesy of Chanel

Recipe: Beef Minestrone

Hearty bowl of Beef Minestrone with health-boosting veggies

A heavy cold fog has landed on the plateau and has been sticking around all weekend.  It creates a magical wonderland, covering the trees and grass with a crystal frost.

Really pretty. 

the blackberry bushes are all frozen

the steer look frozen too!

Frozen landscape, foggy day... perfect day for a simmering pot of minestrone.  I make my minestrone using a beef broth, a 1/4 lb. of hamburger, lots of veggies, garlic and beans.  This is one of my favorite soups to make and eat.  Hearty, delicious, the creaminess of the beans, sweetness of the squash and the warmth of the kale and garlic... you just feel good eating it.  With a crusty bread, glass of red wine.. I am in heaven.  

Beef Minestrone Soup

2 T. olive oil

1 lg. onion, diced

2 stalks of celery, diced

1 cup of butternut squash, peeled & cubed (about 1/2" size)

1-2 lg. carrots, diced

1 cup mushrooms, chopped

1/4 lb. ground beef 

2-3 cloves of garlic, minced

1 T. tomato paste

chunk of frozen parmesan rind

1 sprig of fresh thyme (or 3/4t. dried)

1 bay leaf

4 cups beef broth

1 cups kale, chopped

1 cup water

1 can of Cannellini beans, rinsed and drained

In a large dutch oven or saucepan, heat olive oil over med high heat.  

Add onions, celery, carrots, butternut squash and mushrooms, season with salt + pepper and saute til soft (about 4-5 minutes).  

Add ground beef and garlic, stirring til browned and cooked thru (about 5 minutes).  

Stir in tomato paste, add herbs, cheese rind, broth + water and kale.

Bring to a boil, reduce heat and simmer 30 minutes.  

Add beans, allowing them to warm, remove bay leaf and thyme sprig, check for seasoning. 

Serve with a fresh grating of parmesan. 

Homemade Taco Seasoning

Alright, I know what you're thinking.. Why?.. Why make your own taco seasoning?  It comes in pouches, super easy.   
Well, honestly if you know me, it's really.. Why not?  If I can make it myself, I'd rather.  I know what goes in.. I don't need to add any non-necessary ingredients for things like anti-caking, shelf stability, colour preservatives and so on.  The less the better. 

Even our usual "better" option of Trader Joe's, their taco seasoning packet is WAY too hot for my daughter Scarlett. Even using a tiny bit and a whole lot of sour cream.  Can't make it work. And seriously, this is easy!  Cost effective too.  I make a batch once every 3 months and I am good to go.  I buy my spices in bulk and add what I like. 

No further ado... Just get in that spice cabinet and make it already!  

Taco Seasoning Blend

• 1/4 cup Chili Powder
• 1 T. Garlic Powder
• 2 T. Minced Onion (dehydrated)
• 1 t. Crushed Red Pepper Flakes
• 1 T.  Dried Oregano
• 1 T. Paprika
• 2 T. Ground Cumin
• 1 T. Sea Salt
• 1 T.  Black Pepper  

Mix together and store in a sealed container. 

To use: 

Brown 1 lb. meat and drain fat.  

Sprinkle 1 heaping Tablespoon of taco seasoning mix.  

Make a well in the pan (move meat to the sides) and add 1-2 Tablespoons of tomato paste in the middle.  Cook for 1-2 minutes, letting paste brown. (this step caramelizes the tomato and adds sweetness) 

Mix together with the meat and add 1/2 cup of water or broth. 

Simmer 3-5 minutes, til reduced and thickened.    

Chocolate Syrup homemade

Found this chocolate syrup copycat recipe online after running out of a needed cup for the Ganache cupcakes that I was making.  Googled several and then made a batch, then another and altered and came up with this pretty perfect recipe for chocolate syrup.  

Super easy to make, way less expensive than the one we all grew up with and just as good, if not better!  
Use over ice cream, add to warmed milk for hot cocoa, add to milk for chocolate milk.. and most definitely use in this recipe.  Only the most delicious and dense chocolate cupcake recipe, ever!

Makes a great gift for a hostess.. or in a basket at the holidays, think ice cream sundaes or chocolate martini basket. 

I would highly recommend using the best ingredients you can find.  Organic raw live cocoa powder is readily available and so good for you.  Doesn't mean you can go hog wild with this stuff.. it has sugar in it, it is still a major treat.    But at least when you are going to indulge.. do it well.  Raw live cocoa powder is full of health benefits and antioxidants.. which is just good news.  So enjoy!   

Chocolate Syrup

1 cup water

1/2 cup sugar

2/3 cup unsweetened cocoa powder

1/4 t. sea salt

1 t. vanilla extract

Bring water and sugar to a boil, whisking til sugar is disolved.  

Whisk in cocoa powder and salt.  Boil 1 minute.  

Remove from heat add vanilla.  

Cool completely.  (syrup will thicken a bit when cooled.)

Recipe yields a little over 1.5 cups.


Get a little healthier..  I use coconut sugar, and raw organic live cocoa powder.    Every little bit helps. 

Snow Cones au naturale!

So, for Christmas.. one of Scarlett's gifts was a Igloo shaped Snow-Cone maker by Sunbeam.  The way this girl loves popsicles, I figured this might be a good gift for her.  Popsicles have become a daily treat.  I love them as a snack for her, too.  We make them together almost once a week out of fresh or frozen fruit, greek yogurt, squeeze of lemon or lime and sweeten with just a touch of honey or agave, depending on the fruit.  Sometimes if the bananas are super sweet... we don't need to add any sweetener.  Then, whenever she wants a treat (i.e., candy, cookie, ice cream).. I simply say... "Well, how about a popsicle?" To which she squeals affirmative.  Works every time.  Love that.  Feel like supermom. 

So, back to Snow-cones.  This is the reasoning I gave her a maker for Christmas.. something icy she would enjoy where mama could control the added sugar and well, definitely no dyes.   Our 1st attempt making them was New Year's Eve.  After all, it was her party with noisemakers, hats, puzzles, games and treats.. (we celebrated east coast time) sparkling cider to toast and snow cones seemed perfect.  
I figured, some nice juice out of the bottle and that would be easy enough.  Well.. I could see I definitely needed to figure out a way to be more syrupy than juice for next time.  It was like just having a drink with slush.  Still yummy.. but not quite it. 

So, today I defrosted some strawberries and blackberries that we froze when in season.  Once defrosted, they are kinda mushy and juicy.  (I set them out overnight)  Ran them through the juice man juicer... and it worked perfectly.  Smooth and thick.  Sweetened with just a bit of agave syrup, squeeze of lime and then poured over ice.  It was the most amazing snow cone.  After a taste of hers, I had to have one, too.  Got to thinking of adult snow cones.  Made with rum or vodka.. that will definitely be fun for this summer.  

Add a cup or two of totally defrosted frozen berries.. this is strawberry.  Once gone thru the juicer, you have a super smooth, seedless puree that can be used for a lot of recipes at this point.  Brighten with a squeeze of lemon or lime juice (about a teaspoon or 2) and then

sweeten with your sweetener of choice.  We chose agave syrup which is super sweet, so you don't need much... it is also lower on the glycemic scale which is just better all around.  

At this point, what you have is a coolie or a syrup that can be used for so much.  Ever order a gorgeous rich dessert, like a decadent brownie or dense chocolate torte at a nice restaurant?.. well, usually there would be a raspberry coolie that is squeeze-bottled decoratively over the plate with a stripe or dots or puddled.. this is what this is.  Fresh fruit coolie.  You can make this with just about any frozen berry or fruit.  Peaches work really well here too.   Very simple and very gourmet!  Ooh la la.

waiting with her cone of fresh shaved ice

The day we made this, it kept snowing on and off but it never accumulated to anything.  This meant getting into the snow clothes on and off... 

a disappointed little one was instantly cheered up with a snow cone inside!