Ricotta Pancakes

I grew up in a pancake house. I realize that sounds like I was born in an IHOP. Not quite. But when I was little...and still today actually, we would get up on a Saturday morning and dad would grab the box of Bisquick and start up the griddle. Reading the Sunday comics with sticky syrupy fingers...heaven. They were always quite heavy pancakes, I think it was the Bisquick. So when my colleague Beth passed me this recipe after I shared the homemade ricotta recipe with her - I knew I'd hit the jackpot. I made these pancakes this morning and they were the lightest, fluffiest pancakes I've ever had.


1 cup ricotta or cottage cheese - best with homemade ricotta
1 cup sour cream or plain yogurt
3 eggs, separated
1/2 tsp baking soda
1 cup flour
1 TB sugar
2 TB lemon juice
2 tsp lemon zest
butter for the pan

1. Beat together the ricotta, sour cream, and egg yolks.

2. Combine baking soda, flour, and sugar.

3. Beat egg whites until fairly stiff.

4. Stir the flour mixture into the cheese mixture, blending well but not beating. Stir in the lemon juice and zest. Gently fold in the egg whites - they should remain somewhat distinct in the batter.

5. Add batter to a heated buttered pan by heaping tablespoon. Cook until lightly browned on each side and cooked through the center. They will be very light and fluffy - don't overcook!

Orange and Soy Baby Back Ribs

I had never made ribs before. We used to eat them a lot when I was younger and for a few years I remember picking them as my birthday dinner when I was little. I had a hankering for ribs recently and decided to give them a shot. This Bon Appetit recipe is quite different because it doesn't involve a long day of baking or grilling. You just have to give them a long simmer - and then a quick broil. I was afraid they'd end up dry but they were fall off the bone delicious. One of the best dinners in a while - and VERY easy!!!

3 lbs of baby back ribs, cut between bones into individual ribs
1 cup soy sauce, divided
8 cloves garlic, minced, divided
4 tsp cumin, divided
3 tsp red pepper flakes
3 TB vegetable oil
6 scallions, chopped - only the white and light green
1.5 cups orange juice
Zest from 1 orange, lime and lemon
3 TB honey

1. Place the ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 2 tsp cumin, and 1 tsp red pepper flakes in a large dutch oven. Add enough water to completely cover the ribs.

2. Bring to a boil and immediately reduce to a simmer. Cover leaving the lid ajar and and simmer for about 2 hrs.

3. Drain the ribs and set on a cookie sheet with tin foil (you MUST use tin foil or you'll have a very bad clean-up!)

4. Heat oil in a small saucepan and add the remaining cumin, red pepper flakes, garlic, and green onion. Saute until soft and then add the remaining soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, about 15 minutes.

5. Preheat the broiler and brush the ribs generously with the sauce. Place the ribs under the broiler and cook until the sauce bubbles, about 3 minutes. Turn over and re-glaze, cook for another couple of minutes.

6. Take the rubs out of the oven and drizzle with more sauce and top with the zest.

YUM!!!!

Beef Curry

I don't usually like beef in my curry but we tried this last week from Food & Wine and it was delicious. It was very quick to make although it could be a while before the smell of the house is curry free. Occupational hazard I suppose...

1.5 lbs lean ground sirloin
1 large onion, finely chopped
1 carrot, finely diced
handful of cauliflower florets if you have some
2 TB minced ginger
2 garlic cloves minced
1.5 TB curry powder
2 TB flour
1 large yukon gold potato, cut in 1/2 inch dice
1.5 cups chicken broth
14 oz can of coconut milk
14 oz can of diced tomatoes with juice
1 cup frozen peas

1. In a large dutch oven, heat a bit of canola oil and then add the sirloin. Break it up as it cooks so that you don't have any lumps.

2. Add the onion and ginger, potatoes, carrots and cauliflower if you have them. Cook until soft. Add plenty of salt and pepper.

3. Add the curry powder and cook for a minute or two. Then add the flour and stir until all veggies are coated.

4. Increase the heat to high and add the chicken broth and tomatoes and stir well. Stir up any bits from the bottom of the pot.

5. Bring to a boil and then and then lower the heat to low, cover and simmer for 20-30 minutes. If the sauce is too thick, add some broth. If it's too runny, leave the lid off for a bit and let it boil away.

Serve with basmati rice and/or toasted naan with butter.

Pork and Cheese Tamales

When I was in school in Boulder, I worked at the Africa Travel Center one summer. Going to the farmers market for lunch was often a highlight of my day. My favorite stop - the tamale cart. I'd never had them growing up, I didn't even know what they were! And since then, I don't really order them if I'm out for dinner and never thought that I could make them myself. But they're EASY! They just take a little bit of time. Our local grocery store sells the corn husks, Whole Foods also has them too. And all you need is masa - a corn flour that's usually sold in the Mexican section of the grocery store (or also available at Whole Foods). These are best using pulled pork - a great way to use leftover carnitas. I like to fill them with extra cheese. This recipe makes a load of them. Steam them all and freeze the leftovers. I often wrap them individually in plastic wrap. Take them out of the plastic and microwave for 1 minute and you have a great lunch or snack.

24 dried cornhusks

2 cups chicken broth
1 1/2 cups corn
3 3/4 cups masa harina
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, melted

3 cups shredded pork, with salsa mixed in
1 package of shredded cheese - mexican combo or chedder and jack

1. Place the corn husks in a large pot of boiling water, cover and remove from heat.

2. Combine the broth and the corn in a blender and blend until still a little chunky.

3. In a large bowl, combine the masa harina, baking powder, and salt. Add the broth mixture and the butter and stir until a dough forms.

4. Drain the husks but leave them in the pot with the lid on.

5. To assemble the tamales, take one husk from the pot and cut a thin strip from one edge (1/4 inch). Place the husk in front of you so that the cone end is away from you. Take a couple tablespoons of dough (about the size of a meatball) and roll it gently in your palms. Press the dough into the husk so that it's pressed out into a square on the flat edge of the husk, leaving an inch or so on each side without dough. You don't want it too thick. Place a couple spoons of the pork and a bit of cheese in the middle of the dough so that it extends the length of the dough vertically. Roll the dough so that it covers the filling and the husk forms a tube. Fold up the bottom of the husk twice and tie down with the strip you cut before making the tamale. The other end should be open.

5. When all of your tamales are rolled, put enough water in a large pot with a steamer so that the water reaches just below the steamer. Place the tamales vertically (open side UP!) on the steamer so that they're snug standing in the pot.

6. Cover and bring the water to a boil and then reduce heat so that the water is simmering and steaming the tamales. Steam for 45 minutes - but make sure your water doesn't completely evaporate. Keep the temperature lowish.

That's it!

Zuppa Gallurese (Cheesy Bread Soup!)

I've been watching a lot of Lidia's Italy on PBS lately - she's my new favorite. No frills or fancy airbrushed camera shots, just really good food. I saw her make this a while ago and although I was a little unsure about the cabbage, once she took it out of the oven and took a bite - I was dying for it. Soooo ooey gooey and cheesy. When I made it a couple of weeks later, it was as good as I hoped. This is not the healthiest meal and you do have to be a cheese lover...

12 slices of whole wheat country bread, cut 1/2 thick
1/4 tsp salt
1 head Savoy cabbage
2 TB olive oil
1 lb provolone (have the deli cut it in extra thick slices - 1/4 to 1/3 inch thick)
1 TB soft butter
1/2 cup grated romano
4 cups chicken or vegetable stock

1. Preheat the oven to 400 degrees.

2. Trim the crusts from the bread and lay them flat on a baking sheet in the oven as it heats. Toast the slices, turn them over once. Remove and let cool and let the oven continue to preheat.

3. Slice the cabbage head in half and cut out the core so the leaves can separate. Lay the halves cut side down and slice into 1 inch strips. Drop them into a large pot of salted boiling water. Cook 10-15 minutes or until tender.

4. When the cabbage is done, drain them in a colander and rinse under cool water. Let drain and put them in a bowl, drizzle with olive oil and a touch of salt. Toss well.

5. Butter the sides and bottom of a deep baking dish. Add a layer of bread to cover the bottom of the dish. Spread half of the cabbage in a layer over the bread. Lay all of the provolone on top of the cabbage in a single layer. Sprinkle half of the grated cheese. Spread the remaining cabbage and top it with another layer of bread. (If the bread is over the edge of the dish, press down to compress the layers a bit)

6. Slowly pour the stock all over the bread so that everything is moistened. Sprinkle the rest of the cheese over the top.

7. Tent the dish with aluminum foil and place the dish on a baking sheet. Bake for 45 minutes until the juices are bubbling. Remove foil and bake for another 20 minutes until the top is brown all over.

Roasted Asparagus and Tomato Penne Salad

This is from Cooking Light and it's really easy and yummy. The best part about it is that it's combination of pasta dish and salad. You can eat it warm or cold so it's good for all seasons!

2 cups uncooked penne
handful of asparagus spears
1/2 container of cherry tomatoes
1 shallot, minced
juice of 1/2 lemon
1 TB dijon mustard
1 1/2 tsp honey
1/2 cup pitted kalamata olives
2 cups baby arugula
1/2 cup crumbled goat cheese

1. Preheat oven to 400.

2. Cook pasta, drain and set aside.

3. Put asparagus and cherry tomatoes on a cookie sheet and drizzle with a bit of olive oil, salt and pepper. Toss gently. Bake for 5 minutes or until asparagus is tender but still crisp. Then remove asparagus and bake tomatoes for another 4 minutes. Take out of the oven when done and let them cool a bit.

4. Cut the asparagus into 1-inch lengths and halve the tomatoes.

5. Whisk together the shallots, lemon juice, mustard, and honey. Add 3 TB olive oil, salt and pepper.

6. Put pasta, asparagus, tomato, olives, and arugula in a large bowl. Drizzle with the dressing and mix to coat everything. Top with the goat cheese.

Steak Tips with Mushroom Red Wine Sauce and Roasted Brussels Sprouts

When cooked right, steak tips are buttery nuggets of goodness. I think the best steak tips are at Silvertone in Boston. Comfort food mecca of the East Coast, Silvertone marinates its tips in some sort of sweet and savory juice that makes them absolutely delicious. I'd never cooked them myself before, I'd just to go Silvertone for them. But I was at Wilson Farm the other day and couldn't resist. I tried to recreate Silvertone's version and I think I came pretty darn close.

The brussels sprouts on the other hand - those are a different story. When I was little, they'd make me gag and I once foolishly followed my sister's secret instructions to fill my mouth with them at the dinner table, go to the bathroom and flush them down the toilet so I wouldn't have to eat them. Brilliant plan except that my sister then went to the bathroom right after and asked Mom and Dad why there was lettuce floating in the toilet.

I've overcome my intolerance for the BS (pun intended). I LOVE them now, especially roasted. Here's a quick and easy way to make them.

TIPS

1-1.5 lbs of steak tips
1/2 cup soy sauce
1/4 cup honey
2 cups of mushrooms, sliced (can use any kind, I actually use rehydrated shitakes which were great!)
1.5 cups of red wine
2 TB butter
Olive oil
1 sprig fresh rosemary
2 cloves garlic, sliced

Brussels Sprouts

1 bag of sprouts
2 TB olive oil
salt and pepper

1. Marinate the tips with the soy and honey all day.

2. Preheat the oven to 425 degree.

3. Trim the stems off the sprouts and cut them in half. Mix them with the olive oil and salt and pepper (sometimes I add a small sprinkle of cayenne and a few drops of maple syrup - mmmm!). Lay them face/cut side down on a baking sheet and throw in the oven for 20 minutes or so...until they get brown.

4. In the meantime, remove the tips from the marinade, reserving the marinade! Dry each tip using paper towel.

5. Heat a large skillet on medium-high and add a bit of olive oil and the butter.

6. When the butter's melted and the pan is good and hot, add the tips, rosemary and garlic. Cook until they are nice and brown on all sides, only moving/flipping once per side. Some may be weird shapes so try to get all sides without too much jostling.

7. Cook them for about 7 minutes (this will depend on their size). The bottom of the pan will start to have a thick brown film.

8. When done, remove the tips and place on a plate and cover with foil.

9. Add the mushrooms to the pan and sautee until just soft. Add the wine and half of the remaining marinade and scrape up everything from the bottom of the pan. Simmer until reduced by about half.

Serve the tips with the sauce on top and the sprouts on the side.