Apple Topped Pancakes

I just made this up this morning.  Wow, what a hit!  My son wanted a warm apple topping on pancakes for breakfast.  I knew we had an apple, so that's what we made.  Heat up a small sauce pan over medium heat while you peel, core and dice 1 Apple.  Add 1 generous Tbl Butter to the pan.  Saute the apple.  Sprinkle in Cinnamon, add 1 Tbl Brown Sugar and a dash of Vanilla.  Preheat griddle. 

This is my Mom's Pancake recipe.  Beat 1 Egg, Add 1 Cup Buttermilk, and 2 Tbl Canola Oil.  Add 1 Tbl Sugar, 1 tsp baking Powder, 1 tsp Baking Soda, 1/2 tsp Salt.  Stir til smooth.  Add 1 Cup Flour.  I used 1/4 Buckwheat flour and 3/4 Cup Flour.  Stir and cook on hot griddle.  Top with apples, whipped cream and a sprinkle of cinnamon.  Eat immediately!

Grilled Vegetable Pressed Sandwiches

Last Friday, I made this sandwich to bring to our tennis club to share with some of my teammates.  It was very hot so I stored it inside until we were done.  It was served more or less at room temperature which was perfect since there is olive oil on the bread.  You can make these a number of ways but here's how I made mine.  Preheat grill to a high heat.  Cut and peel 1 Eggplant into 1/2" rounds, Slice 2 Zucchini the long way to 1/2" slices, rinse and core 1 Red Pepper and cut into 3 pieces, Slice 1 Large Red Onion into 1/2" Wheels.  Run 2 skewers through the onion layers in 2 directions so it stays together while it is on the grill.  Prep all of the vegetables and generously brush with Olive Oil.  S & P to taste.  Place on grill and turn every few minutes until the vegetables are tender.  Place on platter and S & P again.  Remove the curvy ends and sides from a Ciabatta Loaf.  Cut open as pictured.  Reduce 1/4 Cup Balsamic Vinegar til it becomes thicker and richer .  Slice 1 Garlic Clove in half and rub onto the cut side of the bread.  Brush with Olive Oil.  Brush with vinegar.  Dice the red pepper.  Layer all of the vegetables going to the edge of the bread.  Slice 2 Large Ripe Tomatoes into 1/4" slices and place on top of vegetables.  Add top bread and cut in half the short way.  Place on a cutting board.  Using a bread knife, press hard and cut into 2" x 4" slices.  Wrap the board and sandwich using parchment paper and store with the board on top which will  continue to press the sandwich.  Serve with olives, salami, sausage, pasta salad, and an Italian red wine.

Blueberry Banana Pecan Bran Muffins

This is the Nabisco recipe I use (with some changes) but I like All-Bran cereal better.   Preheat oven to 400.  In a 4 Cup measuring cup add 1 Cup Whole Milk and 1 1/4 Cups Bran Cereal.  Let this sit for 5 minutes.   In a bowl, measure the 1 1/4 Cup Flour, 1/4 Cup Brown Sugar, 1/4 Sugar,  2 1/2 tsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt.  Add to the measuring cup, 1/4 Cup Canola Oil, 1 Egg, and 1 Banana.  Using a fork, mash the banana against the side of the bowl.  Stir to combine.  To the dry ingredients add 1/2 Cup Chopped Nuts and 2/3 Cup Frozen Blueberries.  If the berries aren't frozen it's ok.  I pick them fresh and put them in the freezer once I decide I am making muffins.  Mix the wet ingredients with the dry and stir until combined.  Place in muffin cups either greased with Crisco or use muffin papers.  Bake for about 20 minutes or until fragrant and golden brown.  Enjoy!

Peach Blueberry Pot Pie

This recipe is in the July 2010 issue of Martha Stewart.  Hers is made with peaches and since we grow blueberries, I added 1/2 Cup.  Also, I made up my own crust recipe.  Hers is a cornmeal crust.  I happen to own the same dish so mine has the same look. 

First make the dough cause it has to refrigerate for 30 minutes and up to overnight.  Remove butter from the refrigerator.  I like to mix flours but if you don't have anything but All-Purpose, that's ok.  In processor, pulse together, 2 Tbl Sugar, 3 pinches of Kosher Salt, 1/2 Cup Pastry Flour,  and 1 1/4 Cup All Purpose Flour.  Add 6 Tbl UnSalted Butter cut into pieces and pulse until it is the size of peas.  Put ice in bowl and add water.  Drizzle 3 Tbl Ice Water, 1 Tbl at a time, and pulse after each addition.  Once it begins to come together it is ready to form into a disk.  Dump contents onto a sheet of plastic wrap and using the wrap, bring mixture together as you flatten to about 3/4" thick and form to a round disk.  Rest dough in the refrigerator for at least 30 minutes. 

Preheat oven to 375.  Butter a shallow baking dish.  Remove dough from the refigerator and roll out til it is large enough to cover the dish.  Trim so it will still hang over the edges slightly.  Cut holes in it using a kitchen tool or a knife.  I used the round end of my pineapple corer.  In a bowl, combine 6- 8 Sliced Ripe Peaches (I used 6 but could've had 7 or 8) , 1/2 Cup Blueberries if you have them, 3 Tbl + 1 1/2 tsp Corn Starch, 1 Tbl + 1 tsp Lemon Juice,  2/3 Cup Brown Sugar, Pinch of Salt, 1 tsp Vanilla.  Add the fruit mixture to dish and dot with 2 Tbl UnSalted Butter cut into pieces.  Top with crust.  Tuck in the edges.  Slightly beat 1 Egg and brush onto crust.  Add the dots you cut out and brush with egg.  Dust with Sanding Sugar.  Place in oven with a small sheet pan on the shelf below to catch juices that may drip.  Bake for about 1 hour until crust is golden and fruit is bubbly.
Remove from oven and serve warm or room temperature with French Vanilla Ice Cream!

Chicken Cacciatore

This recipe comes from Cooking Light, Jan/Feb 1995.  I have made a few changes to it though.  This recipe is prefect for a large groups or as part of a buffet.  It's also perfect if you are expecting guests to arrive from out of town, for instance, you can have it ready and with a quick 10-15 minute warm up during a cocktail, dinner is done.  Warm a loaf of bread and serve with a salad.  This is also an easy meal for a college student to make and it is delicious as a leftover.  If you are cooking for yourself, eat this meal twice and freeze the rest for another week.

Rinse and pat dry with paper towels 6 Boneless Skinless Chicken Thighs.  S & P both sides.  Heat large pot over medium high heat.  Add 1 Tbl Olive Oil.  Add chicken and cook for 7 minutes on each side, turning only once.  While chicken is cooking prep vegetables.  Slice thinly 1 Cup Mini Bella Mushrooms, Slice Thinly 1/2 Onion, and 2 pressed garlic Cloves. 

Remove chicken and place on a plate.  Add vegetables to pot and cook for 5 minutes stirring all the while.   Add 1/2 Cup Pinot Noir, 1/2 tsp Oregano, 1/4 tsp Red Pepper Flakes, 1 28oz Can Crushed Tomatoes.  Cook for about 10 minutes and return chicken to pot.  Get a pot of water going for pasta.  Once it boils, add salt and pasta.  Give it a stir and cook uncovered until just done.  Drain and place on platter.  Top with chicken and sauce.  Enjoy with the remaining Pinot Noir!

Egg Salad Sandwiches

The other day, I called my son for lunch and before I got back to the kitchen, he was already eating the presentation plate I photographed!  Lucky for me I was done taking pictures.  'Tis true, we eat with our eyes and he ate it all but one tomato slice.  The next day he wanted "the same sandwich he had for lunch yesterday".  That's my strong and growing boy!  He is not the best carnivore, yet, so protein has to come in other ways! 
Hard cook 1 1/2 Eggs per person by adding eggs to a pan, covering with cold water and cooking for 18 minutes after coming to a simmer.  I like to cook my eggs until just done and a pretty yellow color with no green.  Immediately, dump some of the water and add cold water until the eggs cool down.  Keep doing this until they are cool enough to handle.  Peel and rinse to further cool.  Looking at an egg slicer, you'll see you can cut eggs in 2 directions.  Cut in 1 direction and rotate 90 degrees and cut in the other direction.  Place in a bowl.  Add about 1/2 Tbl Mayonnaise per Egg, 1/2 tsp Mustard per Egg, Freshly Ground Pepper, and a few dashes of Lea and Perrins Worcestershire Sauce per egg.  Fold together gently with a rubber spatula until combined.  Don't over mix.  You be your own judge but I don't feel you need any salt for mustard tends to be salty.  If you need more of any ingredients, add them slowly tasting with a clean spoon after each addition.  It's nice to get it right the first time, otherwise the mixture gets too over mixed and looks like deviled egg filling.  Place in refrigerator and serve cold! 
Pictured, I cooked 2 strips of Bacon per Sandwich and served on soft onion rolls.  For a busy night, make this ahead, have the kids set up a buffet, and let everyone serve themselves.  You can offer Jumbo Olive slices, too.  I got that from my room mate in Atlanta who made her egg salad that way.  Thanks A!  I was never a fan of celery or onion in my egg salad but here's a chance to offer it.  Thinly slice red onion and dice celery and let everyone add their own.  Very budget friendly while pleasing all, small or tall!

Zucchini Bread

It's summer and what to do with that oversized Zucchini from your garden...or your neighbors?  Make bread, that's what.  Last summer my father in law brought over some beautiful vegetables and the zucchini was huge.  I immediately thought to make bread with it.  It's a simple recipe going back to 7th grade food class when we made muffins.  Measure dry onto one bowl, measure wet into a measuring cup, add together mixing until just combined.  Bake and what a wonderful treat!

Preheat oven to 375.  Butter a 9.25 x 5.25 x 2.75 Wilton bread loaf pan.  Wash and cut the Zucchini into 4" long pieces.  Using a mandolin or the down and dirty version, the V-Slicer, with the cut side facing the blade, shred the zucchini using the 1/8" blade so you have match stick sized shreds.  You'll need about 2 1/2 cups of Zucchini.  

This is my own recipe.  In a bowl, mix together 3 Cups Flour, 2/3 Cups Packed Brown Sugar, 1/3 Cup Sugar, 2 tsp Baking Powder, 1/2 tsp Baking Soda, 1 tsp Kosher Salt, a double pinch of Cinnamon, a touch of Cardamon, and a few grinds of fresh Nutmeg.  Hand mix with a wire whip to combine ingredients.  Set aside.  In a 2 cup measuring cup begin stacking these ingredients, it'll save on the cleanup!  1/2 Cup Canola Oil, 1/4 Cup Milk, 1/4 Cup Sour Cream (add sour cream to the cup until line comes to 1 Cup), and 2 Eggs.  Mix with a fork until the egg is broken up and the sour cream is distributed.  Add zucchini to the bowl with dry ingredients.  Add the wet to the bowl and mix with a wooden spoon or rubber spatula until combined.  The batter will seem a bit sticky and possibly slightly dry but not to worry, zucchini is a watery vegetable and will make it all good in the end!  Place in oven and reduce heat to 350.  Bake for 1 hour 15 minutes until it is fragrant and the bread pulls from tsothe side of the pan.  Enjoy any time during the day with butter or an orange flavored cream cheese.  Best right out of the oven.  For reheating, I like to cut thick slices and warm in the toaster.