Buttermilk Pancakes

Andrew requested these tonight, based on seeing the pancakes pictured on the buttermilk carton (purchased for another recipe)... I obliged and now have a batch ready for breakfast tomorrow!
It's a Martha Stewart recipe. You can fry them in a pan greased with butter. Better is a pan greased with bacon fat! Yeah!
I used the stand mixer w/whisk to combine dry ingredients (do this by hand). I began to stir the wet with the mixer but then stopped it shortly to finish mixing by hand. I used chopping and smashing motions to try and break apart any large clumps of flour.


The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth.

Makes nine 6-inch pancakes.

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter melted, plus 1/2 teaspoon for griddle

Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.
Batter should have small to medium lumps.
Heat griddle to 375 degrees or pan over medium heat.
Heat oven to 150-175 degrees (for keeping finished pancakes warm until serving).
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough.
Spread 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 1/2 cup measure, pour in pancake batter.
When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with softened spreadable butter and real maple syrup, now known for it's antioxidant properties.

Apple Cranberry Tart

This a favorite recipe my mom made & I got a copy of it to make (more than once) myself! It is also, according to their website, a Stonewall Kitchen favorite. Apple Cranberry Chutney can be purchased locally at Russo's.

I use store bought pie crust dough but you can make your own.

Crust:

• 2 1/2 cups all-purpose flour
• 3 tablespoons white sugar
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, frozen, cut into 8 pieces each
• 8-10 tablespoons ice water

Filling:

• 3 cups Granny Smith apples, peeled, cored and chopped
• 1/2 cup dried cranberries
• 1/2 cup golden raisins (mom omits; I used "baking raisins" instead)
  
• 1/2 cup white sugar
• 2 tablespoons all-purpose flour
• 1 jar Stonewall Kitchen Apple Cranberry Chutney
• 1/4 teaspoon cinnamon
• pinch of cloves and nutmeg

Glaze:

• 1 egg yolk
• 1 teaspoon cream or milk

directions

Crust:

1. Blend flour, sugar, and salt in food processor. Add butter pieces and pulse until butter is in 1/4" pieces.
2. Add 7 tablespoons of ice water and blend until moist clumps are formed, adding more water by the tablespoon until dough just starts to form into a ball.
3. Remove from processor and carefully gather into a ball on a clean and lightly floured surface.
4. Divide ball of dough into 2 portions. Flatten into discs. Wrap one in plastic wrap and refrigerate.
5. Roll out remaining disc on a lightly floured surface and place into a 10" quiche pan. Refrigerate.

Filling:
1. Preheat oven to 375°F.
2. Combine chopped apples and all remaining filling ingredients until well mixed.
3. Spoon into prepared shell, spreading evenly.
   
4. Roll out second crust disc.
5. Cut into 1"-wide strips for lattice topping.
6. Using a long, narrow spatula, carefully lift strips onto pie, using 5-6 strips.
7. Rotate pie 45°. Carefully place 5-6 more strips on top.

Glaze:
1. Combine egg yolk and cream/milk in a small dish. Stir with fork until well blended.
2. Brush entire crust, top and edges, with egg wash.
3. Bake pie in lower 1/3 of over for about 1 hour until apples are tender and crust is golden brown.
   

Oops! I had already placed the lattice topping when I realized I forgot to add the jar of chutney! That's why it has an overflowing stuffed look.

Baked Chicken and Mushroom Tetrazzini with Basil Pesto

Check out what Wiki has to say about Tetrazzini.
This dish lends itself to quite a bit of creativity or, simply just getting a tasty dinner on the table!
Maybe that I could have added asparagus pieces, mmmm...

This may be the biggest pounded out chicken breast I have ever seen!
Excess fat was discarded.

Used a really green, fruity x-virgin olive oil to cook with.

Just after the garlic and mushrooms went in.

Added frozen pesto. One of those moments where preservation efforts are appreciated.

I love that this recipe is so easily adaptable, cooks up brainlessly and fast and that the only ingredient I needed to buy was cream!

Start a large pot of water to boil for 1/2 lb angel hair (or spaghetti).

1 large chicken breast, pounded thin and cut into bite-size pieces. Season w/s & p.

Roughly chop up/have ready miscellaneous mushrooms (8 oz). I used leftover boring white mushrooms and flavorful shiitakes.

2 cloves chopped garlic (or chopped from a jar).

Heat olive oil in bottom of saute pan over medium high. When shimmering, add the chicken and sizzle away. Let it brown a bit before attempting to toss it up.

Once the chicken is losing most of the pink, toss in the garlic then mushrooms and toss around to cook more. After a couple minutes add a glug (1/4 cup) of a dry white wine (we like Cavit Pinot Grigio) then turn the heat down and simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the pasta in plenty of boiling salted water according to the instructions and drain well.

Add 1/4 cup heavy cream to the pan of chicken and 1 TB frozen pesto then bring to a simmer, insuring it melts then turn the heat off. The frozen I had is from the garden back in October. You could just use freshly chopped up basil.

Season well with salt and freshly ground black pepper. Squeeze in a little fresh lemon if you have it.
Add the drained pasta to the creamy chicken sauce and toss.
Add 1/2 cup Parmesan and stir well.

Transfer to an ovenproof baking dish, sprinkle with Parmesan to top and bake in 400º oven until golden brown, bubbling and crisp.

Plate and drizzle with your favorite extra virgin olive oil and sprinkle Parmesan just before serving.

This dish would be great made ahead for a potluck.
It can be cut with a knife when cold and reheats beautifully.

Carrot-Ginger Cupcakes with Orange-Ginger Cream Cheese Frosting

I have made these wonderful cupcakes twice before, at least. It is adapted from a recipe for Carrot-Ginger Layer Cake from The Martha Stewart Living Cookboook © 2000.
I have learned to divide the frosting recipe by 1/3. I made 27 cupcakes. My intention was to make these for school (6 kids, 1 teacher)... The parents will be getting some too!

My helper was quite willing to smash apart the toasted pecans.

This is a fine kitchen gadget.

Make sure to whip the frosting long enough so that it stiffens up.

Taster approved!

Of course, after I made the recipe and am now ready to put it on the blog (and not retype the recipe), I see that Martha's website has a cupcake version!
The ratios are the same, just scaled down for 12 cupcakes.
This is the Orange Ginger Frosting recipe. I used 1 1/2 more TB of butter in mine.
Sweet! Enjoy :D

Black Pepper-Crusted Wine-Braised Short Ribs with Garlic, Fennel and Carrots

Alex, a day ago, browsed Stop & Shop and came across a package of boneless short ribs for $6.50. It contained 6 pieces of meat totaling 1 1/4lb. He bought it without a recipe in mind. I think somewhere in the back of his mind he remembered that these were special since we drove to John Dewar's in Wellesley to pick up some bone-in short ribs to make Braised Short Ribs with Mediterranean White Bean Salad.

Alex found this recipe in "How To Cook Meat" by Chris Schlesinger & John Willoughby.
We changed it up a bit by halving the recipe for four to two people (we still have leftovers for two).
Other ingredient swaps were 1/2 14.5 can Muir Glen Fire Roasted Adobo Seasoned Petite Diced Tomatoes instead of 1 tomato, cored and diced small; 3 chopped carrots and 1/2 bulb fennel instead of turnip, and less pepper than called for.

This dish was so incredible. DEFINITELY cooking this again!
Tender meat you can slice with a fork. Soft, flavorful vegetables. Nothing overpowering.
It had an unexpected nice heat which we attributed to both the chili in the tomatoes and the pepper. They combined in a most pleasing way.
Serve with mashed potatoes.


Black Pepper-Crusted Wine-Braised Short Ribs with Garlic, Fennel and Carrots
1 1/4 lb package (or thereabout) English-style beef short ribs, about 4" long
Freshly ground black pepper
Sea salt or kosher salt
2 TB vegetable oil
1 onion, peeled and diced small
10 cloves or garlic, peeled and roughly chopped
1/2 fennel bulb, chopped in 1/2"-1" pieces. Save fronds for garnish.
3 carrots, peeled and cut into bite size pieces
1/2 14.5 oz can Muir Glen Fire Roasted Adobo Seasoned Petite Diced Tomatoes or a
1 cup dry red wine
I used "La Finca" Cabernet Sauvignon, Mendoza, Argentina found inexpensively at Trader Joe's (label is black & red with running horses :D)
1 1/2 cups beef stock (store-bought Swanson)
Rough chopped parsley (From the garden! New growth in March!)

Dry the ribs with paper towels.
Season all sides with pepper and salt. Use copious amounts to thoroughly coat.
In a large Dutch Oven or other oven safe large vessel with a lid, preheat over medium-high heat.
After a few minutes and the heat has stabilized, add your vegetable oil to coat the bottom (estimate 2 TB or less). Once the oil is hot (not smoking), add the meat and brown well on all sides, 10-15 minutes total. Once they are done, put on a platter (and we covered with foil but this is not necessary). Reduce heat to medium.

Pour off excess oil from the pot, leaving at least 1 TB to saute the veggies.
First add the onions and cook a while, 11-13 min, until they are lightly browned, stirring occasionally. Add the garlic and cook, stirring frequently, for 2 minutes. Add the fennel and carrots and cook 5 minutes longer. Add the tomato and cook an additional 2 minutes.
Add the wine, bring to a simmer, and simmer for 10 minutes, scraping up any brown stuff from the bottom of the pan.

Return the ribs to the pan and add enough stock to come halfway up the sides of the ribs. Bring to a simmer and skim any scum or fat from the top of the liquid. Cover, place in a 300º oven, and cook until very tender, 1 1/2 to 2 hour. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time. Sample some pieces, yum!

Plate up and enjoy!!

Quick Pickled Red Onions

Some time ago, we made steak & roasted pepper quesedillas on the panini press and we topped them with guacamole, sour cream and pickled red onions. The pickled red onions made this ordinary dinner memorable!
I used the blog search to find that recipe but I didn't find it, so here we are, a dinner déjà vu.

The pickled onions lend themselves to other uses. Consider chopping them up and using them in a salsa. Don't forget about the pickle juice! You can use it to add flavor and savory tang to other fresh cooked veggies or maybe even a slaw.

Simply make the pickle with a pinch of salt & a grind of pepper (especially if you don't have the other seasonings on hand). You may want to cut back on the sugar, which is fine. Happy quick pickling!

Quick Pickled Red Onions

3/4 cup white vinegar
3 tablespoons sugar
pinch of salt, grind of pepper (or 5 whole berries)
1 bay leaf
5 allspice berries
5 whole cloves
a pinch of red pepper flakes
1 large red onion, peeled, and thinly sliced into rings (or use less)

1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, and seasonings until boiling.

2. Add the onion slices (back away, your eyes will tear up!) then simmer for 30 seconds.

3. Remove from heat and pour the contents into your measuring glass to cool completely and refrigerate until ready to use.

The pickled onions will keep for a while but they’re best when made fresh.

Island Pork Tenderloin with Avocado, Orange, and Jícama Salad

A perfect dinner to make for your love!
I halved the below recipe to feed two and still had leftovers.
You can prepare the spice rubbed pork and the salad (except for the sliced avocado) a day ahead.
For an appealing salad variation, see this recipe on epicurious.

For pork

• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
  
• 2 tablespoons olive oil

For glaze

• 1 cup packed dark brown sugar
• 2 tablespoons finely chopped garlic
• 1 tablespoon Tabasco

Prepare pork:
Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet. (I used a dutch oven).

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin (I added water to make it pourable and easier to spread). Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in loosely covered skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Avocado, Orange, and Jícama Salad

• 3 navel oranges
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon sugar
• 2 tablespoons white-wine vinegar
• 2 tablespoons olive oil
• 1 medium jícama (about 3/4 pound)
• 2 firm-ripe California avocados

With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.

While pork is cooking, assemble plates with salad.

Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.

Remove pork to a cutting board and slice.

Heat the skillet or dutch oven back up and whisk to loosen the hardening sugar and create a sauce.

Top salad with 1/4" slices of pork cut at a 45º angle. Drizzle with sugary pan drippings.