Tuesday, March 25, 2008

A Tummy Yummy Sunday

What we really enjoyed this past Sunday.

ICELANDIC PANCAKES (about 15 pieces) This recipe came from my grandmother's best friend Carmen. She passed away when I was in high school. It was my very first experience with death. I have missed her and every time I make these or eat them, I think of her. Since rediscovering this recipe, we have loved and enjoyed eating them on Sundays!

Beat until brown and fluffy, around 20 minutes with the machine:

6 eggs

Alternately add dry and wet ingredients:

1. mix together ½ c sugar, 1 c flour - we use whole wheat pastry flour and ½ tsp salt

2. 1 c milk - now that we are dairy free, soy or rice milk have worked

Add and mix in:

1 Tbs butter, melted

Cook as you would crepes. Serve with syrup: heat for 5 minutes equal portions of butter and maple syrup until thick. Serve the pancakes rolled up or folded into triangles, with syrup poured over.

We love ORGANIC ARTICHOKES from Ocean Mist. They just melt in your mouth! Cut off the stem and a little bit of the top and snip off the top of the leaves, boil for about 30 minutes till tender and serve with melted salted butter with lemon on the side. You will wish you could have it everyday!

POULET PROVENCAL for Dinner (4 servings) From Gourmet Magazine. We love experimenting and trying new things... a lot of times recipes that require only a few ingredients and that are quick and easy (all we can manage these days) fail our taste test or at best are mediocre, but we just devoured this. The tomatoes and onions caramelize beautifully!

Mix together in a shallow 3 qt pan:

1 # cherry tomatoes, halved

1 large onion, cut into wedges, leaving roots intact

½ cup drained black olives, brine cured, pitted

4 garlic cloves, sliced

2 T olive oil

1 t herbes de Provence

½ t fennel seeds

½ t salt

¼ t pepper

Make space for the chicken. Stir together the following and rub all over a cleaned and dry 4 # chicken:

1 clove minced garlic

1 t salt

½ t pepper

1 t herbes de Provence

1 T olive oil

Tie legs of chicken together and place in oven at 400F convection or 425F for 1 hour or 1 ¼ hours respectively. Let stand 10 minutes.

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