I’m not much of a pancakes person, to be honest. But whenever we had big sleepovers at Kat and Marissa’s house last year, we’d make big breakfasts with scrambled eggs, sausage, bacon and Kat’s apple pancakes. So when
I was contributing to breakfast for a group of friends this weekend — several states away from Kat — I just had to make apple pancakes.
It was my first attempt at all-from-scratch pancakes, and I have to say I was happy with them. Real butter and buttermilk are the foundation for great homemade pancakes. These are enhanced by warm spices — cinnamon, nutmeg, ginger — and apple chunks that still pop when you bite in. They’ll make a pancakes person out of anyone.
Continue reading “Spiced Apple Pancakes”
How could you not want something described as a “gyro-pizza-taco”?
When I read the LA Times piece about the baco last year, I made a mental note and a digital bookmark to come back to it. Since then, the chef who invented the baco, Josef Centeno, has opened another restaurant in LA, and the baco is back in the press. Though I haven't made it yet to the Lazy Ox Canteen for an official baco, I baked up some of Centeno's signature flatbread and created some sandwiches of my own. (For something fun to do, read the Lazy Ox menu.)
From what I've read, there are two things that make a baco a baco. First is the bread. Like my naan recipe, this flatbread calls for plain yogurt. What's different is the addition of lime juice, ginger, garlic and dried lavender. Second is the mix of sauces and international influences:
- In addition to the original baco, now made with pork belly and red wine-braised paleron (pot roast), Centeno makes four variations. The vegetarian baco centers on crisp Japanese eggplant; lamb sausage baco has croquettes made from potato and morcilla (a Spanish blood sausage) and caraway-pepper sauce; the el pollo baco features chicken escabeche (marinated chicken) radicchio and zhoug, a spicy chile sauce from Yemen; and the pesco baco is a tasty composition of panko-crusted albacore, pickled onion, and four (count them) different sauces. (From the LA Times)
After I made the bread, we did a Mexican-spiced chicken with fresh tomato-avocado salsa, the ginger-lime-lavender yogurt mixture, and a smoky homemade chili sauce. Another afternoon I filled one with a mixture of chicken, pork and sausage in a sweet Vietnamese sauce, along with lettuce, cucumber and tomato in a Persian yogurt-based dressing, and the spicy chili sauce — basically whatever leftovers I found in the fridge.
So now that you have the flatbread recipe, what will you put in your baco?
Continue reading “Baco Flatbread”
I love Indian food, but sometimes those curries can be heavy. This dish, on the other hand, is more brothy than saucy, and still has that flavor I love. It has tomatoes, spinach and chicken breast, but it would be good with garbanzo beans instead, if you wanted to make it vegetarian.
I saw this in Sunset Magazine, which has been full of good recipes lately (See: Ginger Pear Crisp). My mom and I loved how light it felt while still filling us up.
Of course we changed it up a bit. Instead of serving with plain yogurt on top and cucumber salad on the side, I combined the two in a raita. I liked the cool crunch of cucumbers mixed in with the cooked vegetables. It’s all about layering flavors, textures and temperatures.
Continue reading “North Indian Style Spinach Chicken”
For whatever reason, my brother has been bringing home absurd amounts of fruit from his school cafeteria. One day we found ourselves with way more pears than we could eat before they went bad. Conveniently, an issue of Sunset Magazine came with a recipe for a unique pear crisp courtesy of Campanile chef Mark Peel. Ginger, raisins, marsala? I was intrigued.
Of course when I went to make it, I ended up with several substitutions (you'll see my many parenthetical notes in the recipe below). But I was happy with the crisp. Maybe a little sweet, but that could have been the fault of my changes and inexact measurements. Anyway, it was nothing a small scoop of tart yogurt couldn't fix.
Continue reading “Ginger Pear Crisp”
A “He Cooks” post from my friend Mike, who introduced himself last week with Fried Beer-Battered Pickles.
After seeing Brittany’s squash soup post, I decided to make one myself. I thought the distinctive flavor of five spice would go great with the sweetness of the squash. (Five spice is a Chinese blend of star anise, cloves, cinnamon, Szechwan pepper and ground fennel seeds.) The five spice was wonderful with the squash, but the soup was a little sweet. I’ll definitely skip the roasting to cut down on the sweetness next time I make it. (The recipe below takes that into account.)
Unfortunately, I’m not much of a photographer, and was in a bit of a hurry to get this one on the table, so the picture doesn’t really do it justice. I also made some spicy shrimp to go on top, but the spoonful of crème fraiche, fresh chives, and pickled ginger I had on the leftovers complemented the flavors of the soup much better.
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Maybe you’ve had scallion pancakes debit card payday loans at a good dim sum place, but apply now paydayadvanceusca.com if you have never tried payday loans without checking account them, you’re missing out. The last time I had them was nearly two years ago at a place in Sydney’s Haymarket area. I payday 2 cheats forgot how good they were until I made them at home the other day.
The pancakes are not really pancakes at all. They’re made from unlevened dough, more like Indian parathas than American pancakes or even French crepes.
I found a recipe from Food Network, then deciphered the directions by looking to Poor Man’s Feast. The process isn’t difficult at all, but the wording was confusing in the original recipe.
The result payday is doughy and layered. I served them for lunch with a ginger-soy dipping sauce and a leftover duck and noodle soup. My sister said they tasted like potstickers, which was good in her book.
Continue reading “Chinese Scallion Pancakes”