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Archive for February, 2012

raspberry dutch pancake

here is the recipe

INGREDIENTS

  • 3 tablespoons butter
  • 1 cup raspberries (fresh preferred)
  • 2 eggs, at room temperature
  • 1 egg white, at room temperature
  • 2/3 cup milk, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 cup + 2 tablespoon all purpose flour
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Powdered sugar, more cinnamon, and lemon juice for topping

METHOD

1 Preheat oven to 425┬░F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes.

2 Melt 3 tablespoons of butter in a saucepan or in a microwave. Of the 3 tablespoons, one tablespoon will be for the batter and two for the pan.

3 In a blender, put the eggs, egg white, milk, 1 tablespoon of the melted butter, sugar, flour, vanilla, cinnamon, and salt. Blend until you have a smooth, creamy batter. This should take about 30 seconds. Be sure to scrape down the sides of the blender carafe with a rubber spatula if necessary.

4 Carefully remove the very hot skillet from the oven. (Watch out, the handle is HOT! Make sure to use a thick pot holder so you don’t burn your hands.) Pour the remaining 2 tablespoons of melted butter in the pan and swirl to coat the bottom of the pan. Gently pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan. Put in one cup of fresh raspberries. ┬áCarefully return the pan to the oven and bake for 20 minutes. The Dutch baby will puff up around the edges, even to the point that the sides will obscure the center. It’s a wondrous sight to behold when watching through the oven window! Do not open the door to peek, though, as opening the oven door even a crack while baking may cause your Dutch baby to fall.

5 Once the Dutch baby is done baking, remove the skillet from the oven (again, take care, the handle is HOT) and use a thin spatula to gently coax the pancake onto a large plate. It may fall slightly once removed from the heat, which is totally normal. To serve, cut into wedges and sprinkle with powdered sugar (and more cinnamon if you wish) and a splash of lemon juice.

Yield: Makes 1 10-inch Dutch baby pancake. Feeds 2 or 3 people for breakfast.

Simply Recipes http://simplyrecipes.com

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In my back yard I picked these today and we will devour tonight

also the root is good as a tincture for liver cleansing

chop it up and combine with 1/4 cup vodka for two weeks in a tightly closed jar, strain and use with dropper after that in your water

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a photo i took from the tv screen of a recent show that jim cramer was on with martha stewart, they both looked terrified at one point as they were talking about the recession, i found it odd and funny at the same time

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beef stirfry

so delicious! and authentic! just need a wok!

I changed out some of the vegetables and used what I had in the refrigerator but here is the basic recipe:

Black Pepper Beef and Stir-Fry

Reprinted with permission from Ching’s Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes by Ching-He Huang, copyright (c) 2011. Published by William Morrow Cookbooks.

Serves 2-4

INGREDIENTS

  • Stir-Fry:
  • 9 oz beef sirloin, fat removed
  • and meat cut into 1/4-inch
  • slices
  • 1 tbsp of cornstarch
  • 2 tbsps of peanut oil
  • 1-inch piece of fresh
  • ginger, peeled and grated
  • 11 oz mixture of sliced snow
  • peas, broccoli, sugar snap
  • peas, baby bok choy, red
  • cabbage, ribbons of
  • carrot, and baby scallions
  • Dash of light soy sauce or
  • to taste
  • Marinade:
  • 1 tbsp of dark soy sauce
  • 1 tbsp of light soy sauce
  • 1 tbsp of Shaohsing rice wine
  • or dry sherry
  • 2 pinches of ground black
  • pepper

DIRECTIONS

My grandmother always said that if we ate vegetables of every color of the rainbow, we would stay as healthy as anything. This is the perfect way to ensure you get more than your five a day.
For the Marinade:
Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.

For the Stir-Fry:
Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate.

Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately.

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