After feasting on Dutch pancakes in Amsterdam, I decided it was time to show Europeans what an American breakfast looked like. This was the first of my cooking escapades in Amsterdam, where I had to please the palates of many; mostly Europeans. I decided to bring pancakes, eggs, bacon, sausage, and potatoes to the table.
Everyone was impressed. I was complimented especially on the pancakes, being asked, “How did you get them so fluffy??” Before I left Amsterdam to head back to the states, Sara (from Spain) asked me to teach her how to make pancakes. She purchased a mix from Aunt Jemima, to which I recoiled. I instructed her how to make pancakes the way my mom made them: from scratch.
Sara asked for my mom’s recipe, to which my mom dug from a pile of newspaper clippings. She pulled out a recipe to Bette’s Diner buttermilk pancakes (Bette’s Diner is a delicious restaurant/diner in Berkeley); apparently she traded in her Joy of Cooking pancake recipe in a few years ago.
But here it is: Bette’s Diner buttermilk pancakes, converted to grams and instructions edited.
Bette’s Diner Buttermilk Pancakes
2 cups (220 grams) all-purpose flour
2 tablespoons (30 grams) sugar
2 teaspoons (8 grams) baking powder
1 teaspoon (4 grams) baking soda
1/2 teaspoon (2 grams) salt
2 eggs
2 cups (473 ml) buttermilk
1/2 cup (118 ml) milk
1/4 cup (60 ml) butter, melted
1. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, lightly beat the eggs, buttermilk, milk and butter. Add the liquid ingredients to the dry ingredients, stirring to blend.
2. The batter should be quite lumpy and thick. Let the batter rest for 5 to 10 minutes.
3. Heat a lightly oiled skillet over medium-high heat. Portion 1/4 cup (60 ml) measures of batter onto the skillet. Cook for 2 to 3 minutes, until bubbles cover the surface of the pancakes and their undersides are lightly browned.
4. Gently turn them over and cook for about 2 minutes more, until other sides are browned.
Note: Yoghurt is a possible substitute for the buttermilk.
Sunday, February 13, 2011
Monday, February 7, 2011
Sausage and Peppers with Orzo
I’m finally sharing my famous orzo recipe, which has long been sought after because of its simple yet comforting taste. It’s easy, easily made vegetarian or vegan without compromising flavor, and a nice bowl of homemade goodness.
Sausage and Peppers with Orzo
Adapted from a recipe by Tina Devlin
3 tablespoons olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 large green bell pepper, seeded, deribbed, and chopped
1 ½ lbs Italian sausages, casings removed (I use a pack of Trader Joe’s meatless Italian sausages and chop them up in a food processor)
4 large, ripe plum tomatoes, cored and chopped
1 tablespoon chopped fresh flat-leaf parsley
1 can (49 oz) low-sodium chicken broth (or veggie broth)
1 ¾ cups orzo pasta
Salt and pepper
Freshly grated Parmesan cheese, for serving
1. In a 6 to 8 quart saucepan over medium heat, warm the olive oil and swirl to coat the bottom of the pan. Add the onion, garlic, and bell pepper and cook, stirring occasionally, until the onion and pepper are tender and the onion is translucent, about 6 minutes. (I always find the garlic and onion cook faster than the bell pepper, so I cook the bell pepper first for about 4 minutes, then add the onion and garlic)
2. Add the sausage and cook, stirring and breaking up any clumps, until lightly browned and cooked through, about 6 minutes.
3. Add the tomatoes, parsley, oregano, and broth and bring to a simmer.
4. Reduce the heat to medium-low, add the orzo pasta, cover, and continue cooking until most of the liquid has been absorbed and the pasta has a soft and creamy texture, about 12 minutes. Season to taste with salt and pepper.
5. Ladle the mixture into bowls, sprinkling with cheese over the top.
Sausage and Peppers with Orzo
Adapted from a recipe by Tina Devlin
3 tablespoons olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 large green bell pepper, seeded, deribbed, and chopped
1 ½ lbs Italian sausages, casings removed (I use a pack of Trader Joe’s meatless Italian sausages and chop them up in a food processor)
4 large, ripe plum tomatoes, cored and chopped
1 tablespoon chopped fresh flat-leaf parsley
1 can (49 oz) low-sodium chicken broth (or veggie broth)
1 ¾ cups orzo pasta
Salt and pepper
Freshly grated Parmesan cheese, for serving
1. In a 6 to 8 quart saucepan over medium heat, warm the olive oil and swirl to coat the bottom of the pan. Add the onion, garlic, and bell pepper and cook, stirring occasionally, until the onion and pepper are tender and the onion is translucent, about 6 minutes. (I always find the garlic and onion cook faster than the bell pepper, so I cook the bell pepper first for about 4 minutes, then add the onion and garlic)
2. Add the sausage and cook, stirring and breaking up any clumps, until lightly browned and cooked through, about 6 minutes.
3. Add the tomatoes, parsley, oregano, and broth and bring to a simmer.
4. Reduce the heat to medium-low, add the orzo pasta, cover, and continue cooking until most of the liquid has been absorbed and the pasta has a soft and creamy texture, about 12 minutes. Season to taste with salt and pepper.
5. Ladle the mixture into bowls, sprinkling with cheese over the top.
Saturday, February 5, 2011
Superbowl Cooking, from my Family Recipe Book
Since the Superbowl is coming up, I decided to ask my mom to dig up Grandma Groth’s famous potato salad recipe. It was published in our “family cookbook” in 1982, which goes to show you how “all-American” my dad’s side of the family is. Flipping through the pages, I found “Betty’s Chili Frito Casserole.” I don’t know much about my dad’s family, but apparently Betty is my grandma’s sister-in-law, who (to no surprise) is rather obese. Her recipe for this casserole makes Sandra Lee’s cooking look healthy.
Of course, I stuck with making my grandma’s slightly healthier potato salad, but the Frito casserole was too good to not share.
Betty’s Chili Frito Casserole
By Betty Vincent Brush
Large bag of Frito’s
2 cans Denison Chili with beans
1 can Denison Chili without beans
American cheese squares
About 30 minutes before serving preheat oven to 350 degrees.
Into a butter greased long pyrex dish, line bottom with a portion of the Frito’s.
Heat 2 cans Denison chili with beans and 1 can Denison chili without beans and a little water.
Now cover the Frito’s with a portion of the chili mixture. Cover this with American cheese squares, then add more Frito’s over cheese, more chili over Frito’s and top with more cheese squares. Pop into oven and leave until cheese melts or is bubbly.
Of course, I stuck with making my grandma’s slightly healthier potato salad, but the Frito casserole was too good to not share.
Betty’s Chili Frito Casserole
By Betty Vincent Brush
Large bag of Frito’s
2 cans Denison Chili with beans
1 can Denison Chili without beans
American cheese squares
About 30 minutes before serving preheat oven to 350 degrees.
Into a butter greased long pyrex dish, line bottom with a portion of the Frito’s.
Heat 2 cans Denison chili with beans and 1 can Denison chili without beans and a little water.
Now cover the Frito’s with a portion of the chili mixture. Cover this with American cheese squares, then add more Frito’s over cheese, more chili over Frito’s and top with more cheese squares. Pop into oven and leave until cheese melts or is bubbly.
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