Simple but perfect pancake

Ingredients

• 2 large eggs
• 1 1/4 cups milk
• 2 teaspoons vanilla
• 3 tablespoons butter, melted or 3 tablespoons vegetable oil
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar (for diner-style pancakes) or 1/4 cup instant malted milk powder ( for diner-style pancakes)

Directions

1. Beat the eggs, milk, and vanilla until light and foamy, about 3 minute at high speed of a mixer (I do this step in blender and mix the rest in bowl with a large whisk).
2. Stir in butter or oil.
3. Whisk the dry ingredients together and gently, but quickly, mix into the egg and milk mixture.
4. Let the batter relax while griddle is heating (or overnight in refrigerator) The batter will thicken upon resting.
5. Grease and preheat griddle.
6. The griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
7. Drop ¼ cupfuls of batter on the lightly greased griddle.
8. Cook on one side until bubbles begin to form and break (this is the time to add anything like berries, chocolate chips, etc), then turn the pancakes and cook the other side until brown (turning only once).

http://www.framani.com/recipes/sandwiches/

Irish Brown Bread

INGREDIENTS

1. 3 cups whole wheat flour
2. 1 cup all-purpose flour
3. 1 teaspoon baking soda
4. 1 teaspoon salt
5. 1 1/4 cups buttermilk
6. 1 large egg, lightly beaten

DIRECTIONS

1. Preheat the oven to 375°. Butter an 8-by-5-inch metal loaf pan.
2. In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg; stir into the dry ingredients with a wooden spoon until a rough dough forms.
3. Transfer the dough to a lightly floured work surface and knead until smooth. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes, until the bread has risen about 1/2 inch above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let cool to warm or room temperature, then slice and serve.

An Irish Boxty

Made with a mixture of cooked and raw potatoes, boxty was created as a way to use a few readily available ingredients to produce different results. It can take shape as bread, pancakes or dumplings. The recipe has been popular for so long that one traditional rhyming song goes, "Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man." The households that didn't have a store-bought grater improvised by using nails to punch grating holes into a box or flattened tin can. Boxty is most often made as a griddle bread, served with bacon and eggs for a special breakfast treat.

Yield: Makes about 18

1 9-ounce russet potato, peeled, cut into 1-inch pieces
1 1/4 cups grated peeled russet potato (about one 9-ounce potato), squeezed dry in kitchen towel
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about) buttermilk  

Vegetable oil

Preheat oven to 300°F. Cook cut potato in saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash. Transfer 1 cup mashed potato to large bowl; reserve any remaining mashed potato for another use. Mix grated potato, flour, baking soda, and salt into 1 cup mashed potatoes. Gradually mix in enough buttermilk to form texture of firm mashed potatoes.

Heat heavy large skillet over medium-high heat until hot. Brush with oil. Drop 1 heaping tablespoonful potato mixture into skillet. Using back of spoon, flatten mixture into 2-inch round. Repeat, forming 4 more rounds. Cook over medium-low heat until boxty is golden brown on bottom and slightly puffed, about 3 minutes. Turn and cook until second side is brown, about 3 minutes. Transfer to baking sheet; keep warm in oven. Repeat with remaining potato mixture in batches, brushing skillet with more oil as necessary.

Michelada Recipe

• Salt, for rimming the glasses
• 1/4 cup freshly squeezed lime juice, rinds reserved
• Ice
• 1 1/2 cups light Mexican beer, such as Corona
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce, such as Tabasco
• 1 teaspoon Maggi or soy sauce
• Freshly ground black pepper, for garnish

Place enough salt in a wide, shallow dish to cover the bottom. Rub the rims of two glasses with the reserved lime rinds and dip the glasses into the salt. Fill the glasses with ice and set aside.

Place the lime juice, beer, Worcestershire sauce, hot sauce, and Maggi or soy sauce in a pitcher and mix to combine. Pour into the prepared glasses, top with a few grinds of freshly ground black pepper, and serve.

Popovers.

Makes 12 

6 large eggs, at room temperature

3 1/2 cups whole milk, at room temperature

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

4 cups bread flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1. In a blender, combine the eggs, milk, and melted butter. Blend on high until smooth, about 10 minutes. In a large bowl, sift together the bread flour, salt, and baking powder. Add the dry mixture to the wet and blend, scraping down the sides as necessary, until just combined, 10 to 15 seconds. Place the top on the blender and let the batter sit, at room temperature, for 1 hour.

2. Preheat the oven to 450°F. Place an oven rack in the middle position and place an empty popover pan (or improvise with a muffin tin) on the rack. Once the pan is hot, remove it and coat evenly with nonstick spray. Working quickly, fill the molds almost to the top with batter. Immediately place back in the oven and bake for 15 minutes, then reduce the heat to 375°F and bake for an additional 20 to 25 minutes, or until the popovers are a deep golden brown color. It is very important to not open the door as the popovers bake, as it could cause them to collapse. Once they are golden brown, remove from the baking pan and let cool on a wire rack. With a skewer, carefully pierce the sides of the popovers to allow the steam to escape. This will keep the popovers crispier for longer. 

Chocolate Chip Cookies

Makes 30 cookies

1 cup unsalted butter, room temperature
1 3/4 cup (14 ounces) packed brown sugar
2 eggs
1 tablespoon vanilla extract
3 cups (13 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
4 ounces Guittard 72% cacao chopped chocolate or chocolate chips

1. Cream the butter and sugar until just barely combined. Add the eggs one at a time along with the vanilla.

2. In a separate bowl, sift the flour, baking soda, and salt together. Add the sifted dry ingredients to the wet a little at a time, being careful not to over work the dough. Stir in the chocolate, and chill the dough, preferably overnight.

3. Scoop cookie dough onto baking sheets, about 2 inches apart. Bake at 350 degrees, until golden brown around the edges, 10-12 minutes. 

Nutmeg Doughnuts

3 1/2 cups flour
1 2/3 cups sugar
3 tbsp. freshly grated 
   nutmeg
2 1/2 tsp. baking powder
1 tsp. kosher salt
3/4 tsp. baking soda
1 egg
1 egg white
1 cup buttermilk
4 tbsp. unsalted butter, melted
Canola oil, for frying

1. In a medium bowl, whisk together flour, 2/3 cup sugar, 1 tbsp. nutmeg, baking powder, salt, and baking soda; set aside. In a bowl, whisk together egg and egg white until frothy. Whisk in buttermilk and butter. Stir buttermilk mixture into dry ingredients to form a dough. Transfer dough to a floured surface; gently roll to 1/2" thickness. Using a floured 3 1/4" round cookie cutter, cut out rounds of dough and transfer to parchment paper-lined baking sheets. Gather dough scraps, knead briefly to form a ball; flatten and cut out more rounds. Repeat until all dough is used. Using a 1 3/8" round cookie cutter, cut out center of each round. Chill doughnuts and holes for 30 minutes. Meanwhile, combine remaining sugar and nutmeg in a large paper bag; set aside.

2. Pour oil into a 6-qt. Dutch oven to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in small batches, fry doughnuts and holes, turning, until golden brown, 2–3 minutes for doughnuts and 1–2 minutes for holes. Using tongs, transfer doughnuts to a wire rack to drain. Shake doughnuts and holes in the paper bag to coat in the nutmeg-sugar.

MAKES ABOUT 2 DOZEN

Brown Rice Fritters

2 cups Cooked Short-Grain Brown Rice

1⁄2 cup grated parmigiano-reggiano
1⁄2 tbsp. chopped fresh oregano
1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
1 beaten egg
1⁄2 cup flour
1⁄4 cup olive oil
3 tbsp. butter, plus more for garnish
Finely chopped flat-leaf parsley leaves

1. Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2" round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.

2. Put flour on a plate; dredge cakes in flour. Heat oil and 3 tbsp. of the butter in a 10" skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.

3. Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.

SERVES 4

Latkes

4 medium russet potatoes, peeled
2 eggs, lightly beaten
1 medium yellow onion, peeled and 
   finely chopped
2 tbsp. matzo meal
Salt and freshly ground black pepper
2 cups safflower or canola oil

1. Grate potatoes on the large holes of a box grater. Working with small handfuls at a time, squeeze out moisture from potatoes and transfer potatoes to a large bowl. Add eggs, onions, matzo meal, and salt and pepper to taste and stir until well combined.

2. Heat oil in a large deep skillet over medium heat until hot but not smoking. Working in small batches, shape potato mixture into loose 3" disks, using a scant 1⁄4 cup for each disk, and fry in hot oil, turning once, until golden brown and crisp on the outside, 2–3 minutes per side. Transfer potato pancakes with a slotted spatula to paper towels to drain.

3. Season potato pancakes to taste with salt while still hot or serve with sour cream and/or apple sauce, if you like.

Funnel Cakes

2 1/2 cups flour
1/4 cup granulated sugar
2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
2 1/4 cups milk
2 eggs
Peanut oil
3/4 cup confectioners' sugar

1. Sift flour, granulated sugar, baking soda, baking powder, and salt together into a large bowl. Whisk milk and eggs together in a medium bowl, then add to flour mixture and whisk until batter is smooth.
2. Pour oil into a deep 8"–10" cast-iron pot to a depth of 3" and heat over medium-high heat until temperature registers 375° on a candy thermometer.
3. Using a funnel with a 1/2"–1/3"- wide spout, block funnel's spout hand, pour 1/3 cup of the batter into funnel mouth. Holding funnel about 5" above the hot oil, release your finger to open the spout, letting batter fall into oil, and quickly move funnel around, making circles and crisscrosses with the batter in the oil. Fry until batter is golden brown on each side, turning once, 30–45 seconds per side. Transfer funnel cake to paper towels to let drain, then dust with confectioners' sugar. Repeat process with remaining batter and confectioners' sugar, making 10–12 funnel cakes in all. Serve warm

Crab cakes

Ingredients
1 pound crab meat
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground chipotle pepper
1/2 small onion, minced
1 T chopped scallions
1 stalk of celery, small diced
1/2 red pepper, small diced
1/2 tablespoon dijon mustard
1 t chopped parsley
1/2 cup breadcrumbs or ritz crackers, crumbled
salt & pepper

Directions
Combine all ingredients except the Breadcrumbs. Add crumbs in as close to sautéing as possible so that they crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties.
Sauté in frying pan over medium-to-high heat in butter or oil, make sure that they are crispy outside but moist and juicy inside.

One Big, Beautiful Loaf Of Home-Made Bread: Vintage Recipe

Bread

ONE BIG, BEAUTIFUL LOAF OF HOME-MADE BREAD

INGREDIENTS

3 1/2 – 4 cups All purpose flour
1 packet active dry yeast
2/3 cup warm water
2/3 cup milk, scalded
2 tablespoons sugar
2 teaspoons salt
1 1/2 tablespoons shortening

DIRECTIONS

Tear open dry yeast; pour in bowl with water (use same bowl you mix in). Scald milk in mixing cup, if metal, and add sugar, salt and shortening. Cool quicker by setting in cold water if you wish, and add to yeast.

Then add CERESOTA UNBLEACHED Flour gradually until fairly stiff. Mix with hands until well blended; rub top with your favorite shortening, butter or margarine. Let rise in warm place until about double in bulk. Pound down gently with hands or fist, then form in loaf and place in baking pan well greased. Rub again with shortening and let rise until well over top of pan.

Bake in oven 400 to 425 degrees F. about 30 to 40 minutes. Loaf will sound hollow on top when done.

Rhubarb-White Chocolate Soufflé

serves 8
Rhubarb-White Chocolate Soufflé Recipe:

3 1/2 ounces white chocolate (preferably Valhrona), chopped
1 tablespoon all-purpose flour
1 tablespoon sugar
2 teaspoons cornstarch
2 large egg yolks
1/4 cup whole milk
1 vanilla bean, split
soft butter for the molds
2 tablespoons sugar, plus more for the molds
2 large egg yolks
5 large egg whites
Poached Rhubarb:

8 ounces rhubarb, trimmed, peeled and cut into chunks
1 stalk lemongrass, cut into chunks
Grated zest of 1 lemon
Grated zest of 1 orange
1/2 cup sugar

For the Poached Rhubarb:

Preheat the oven to 400′ F.
Put the rhubarb in a baking dish. In a saucepan, add the lemongrass, zests, sugar and 2 cups of water and bring to a boil. Pour the hot syrup over the rhubarb and place in the oven for about 12 minutes, or until the rhubarb is tender. Let it cool in the syrup.
Rhubarb-White Chocolate Soufflé Recipe:

Put the chopped white chocolate in a medium bowl.
Mix the flour, sugar, cornstarch, and egg yolks in a medium bowl and whisk until combined.
Pour the milk into a saucepan and add the vanilla bean + seeds and bring to a boil.
Pour a half of the hot milk into the yolk mixture and mix it well. Transfer back the yolk mixture to the milk and cook over medium heat for 1 minutes, whisking constantly, until thick and smooth. Pour the hot custard over the white chocolate and stir until the chocolate is melted and the mixture is smooth (if necessary, finish melting in a bain-marie). Cover with plastic wrap and let it cool to room temperature. Do not refrigerate.
Generously brush the ramequins with soft butter. Add sugar and swirl it around the ramequins to coat the sides and bottom. Pour out the excess sugar.
Drain rhubarb pieces on paper towels and place 3 or 4 chunks at the bottom of every ramequin. Refrigerate the ramequins until ready to use.
Whisk the egg yolks into the white chocolate soufflé base. Whip the egg whites on medium speed in a Kitchenaid. Gradually add the 2 tablespoons of sugar after they reach soft peaks. Whip until they reach stiff peaks.
Fold one scoop of the meringue into the soufflé base to lighten. Gently fold the remaining of the meringue until combined.
Fill the ramequins with the mixture, wiping off the butter and sugar from the rim with your thumb.
Bake 12 to 15 minutes at 400′F, until they have risen and golden on top. Serve immediately.

Chef Ken's Cinnamon Coffee Cake

1.75 cups AP Flour
.75 cup sugar
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
.75 cup butter milk
1 teaspoon vanilla
2 each eggs Beaten

Topping:

.25 cup butter melted
3 tablespoons of sugar
.5 teaspoon cinnamon

Heat 350 degree oven.
grease the bottom only of a 9 inch cake pan preferably square.

mix all batter ingredients in a large bowl JUST until dry ingred are moistened.

Bake 30-40 minutes until the toothpick test works.

pierce the cake with a fork.
drizzle the butter over the cake evenly.
Sprinkle the topping on and cover with parchment.
weight it flat for 30 minutes

Sauce Soubise

December 1959
by James A. Beard
Yield: Makes 6 to 8 servings

1 1/2 cups Béchamel sauce
1/2 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
1 cup cooked puréed onion

To Béchamel sauce add Gruyère cheese, Parmesan cheese, and onion. Add salt and pepper to taste. Heat until flavors are thoroughly blended and the sauce is smooth.

Creamed Leeks With Tarragon, Tomato, And Bacon

2 slices of lean bacon, chopped fine
1 leek (about 1 pound), halved lengthwise, sliced thin crosswise, and washed well
1/2 cup finely chopped seeded tomato
3/4 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon crumbled dried
1/3 cup half-and-half
1/3 cup chicken broth

In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain.
In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.

Irish Soda Farls.

"Soda bread dough is flattened into a round circle, and divided into farls meaning 4 parts. It is then cooked on a dry griddle or pan. Traditionally this was the quickest way to make soda bread for unexpected guests who drop by for a bit of craic (good fun). It's best eaten fresh with butter and jam but is also delicious fried as part of an Ulster breakfast."

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk

DIRECTIONS
Preheat heavy based flat griddle or skillet on medium to low heat.
Place flour and salt in a bowl and sift in baking soda. Make a well in the center, and pour in the buttermilk.
Work quickly to mix into dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife.
Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown

Koesisters Recipe.

Syrup
250 ml (1 cup) water
625 ml (2½ cups) white sugar
12.5 ml (2½ tsp.) lemon juice
5 ml (1 tsp.) vanilla essence

Dough
375 ml (1½ cups) cake flour
22 ml (4½ tsp.) baking powder
1 ml (¼ tsp.) salt
20 g butter
150 ml (½ & a bit cups) milk
750 ml (3 cups) granola oil

Method
Put the water and sugar in a pot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Boil for 7 minutes. Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot aside.

Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter into small pieces and add to the flour mixture. Add the milk. Mix well until a dough is formed.

Roll the dough out to a thickness of 5 mm (±¼ in.). Cut the dough into thin (± 10 mm or ½ in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join the other ends.

Heat the oil in a pot until fairly hot. Put about 3 koeksisters at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters from the oil, place them directly into the syrup. Allow the koeksisters to absorb the syrup thoroughly. Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator

Lexington Style BBQ sauce.

This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.

2 cups cider vinegar
1 tablespoon sea salt
1 tablespoon ground white pepper
1 tablespoon red pepper flakes
2 tablespoons white sugar
1/4 cup dark brown sugar
1 teaspoon freshly ground black pepper
1/2 cup Ketchup
Mix all ingredients together and let sit 10 minutes.

Add to chopped barbecue when hot to season the meat and keep it from drying out.

This sauce keeps indefinitely in the refrigerator, but be forewarned that the longer it sits, the hotter it gets as the heat from the peppers leeches out into the sauce.
If you have sauce that has sat for a long time and you don't like it too peppery, cut the sauce with another 2 cups of vinegar, 1/2 cup ketchup, and 1/4 cup dark brown sugar. Taste and adjust the salt if necessary.