My trials and tribulations with the simple pancake

Everybody has their own successes and failures in the kitchen. Until recently, I was ashamed to admit my kitchen failure revolved around the simple pancake. I would consistently discover them to be uncooked in the center, yet I was determined to make the perfect pancake and I would not give up until I did.

The premise seemed so simple: pour the batter, wait for it to bubble, flip and enjoy. How could a person possibly continue to mess this up? I tried several different recipes, hoping that I would find some kind of magical recipe that would result in the perfect pancake. Yet, deep down I knew a recipe was not at fault here.

Last week I discovered a pancake recipe on the King Arthur blog Baking Banter. It was titled Simply Perfect, had wonderful reviews and looked delicious. This would be the end of my pancake failure. I measured all of the ingredients precisely, was careful not to over mix it and then let it rest as directed. Making the batter had never been my issue as it follows along the same lines of any other baked good; it was in the next step that my trouble always seemed to begin.

I started off with low heat compared to medium, greased the pan with butter, did the water test and was ready to pour the first pancake. I used 1/3 cupfuls and watched as the bubbles began to appear on top. I realized my first mistake in the past had been flipping at first sight of a couple bubbles. Problem number one fixed. Problem number two was accomplished by starting off with a lower heat than I had ever used. All stove tops are different so finding the perfect balance of heat is always a matter of trial and error. By using a very low heat, I was able to patiently wait for bubbles to appear without fearing it would burn.

As my college roommate always insisted, a good pancake can only have one flip. So after the bubbles were pretty consistent I flipped it and crossed my fingers because that was the only flip this pancake was going to get. After a few minutes had passed and the edges appeared cooked I took it off the heat and was ready to find out if my days of pancake failure were over.

I think the picture speaks for itself!

To all of the readers out there who are haunted by a failure in the kitchen, keep trying because the taste of success is all worth it.

Pancake Recipe
Slightly Adapted from King Arthur Flour
2 large eggs
1 ¼ cups milk
3 Tbsp. melted butter
1 tsp. vanilla
¾ tsp. salt
2 tsp. Baking powder
2 Tbsp. sugar or malted milk powder

Whisk together the salt, baking powder and sugar, and set aside. Then whisk together eggs, melted butter, vanilla and milk. Add dry ingredients to wet ingredients and mix just until combined. Lumps are fine in a pancake batter. Let the batter sit for 10- 15 minutes before cooking, it will thicken slightly.

Lightly grease a griddle or frying pan with butter or cooking spray and heat over low to medium heat, the pan is ready when a few drops of water dance across the pan before evaporating.

Drop 1/3 cupfuls of batter onto the pan. The pancake is ready to flip when bubbles begin to form on the top side. Cook until other side is slightly browned. To achieve fluffy pancakes, only flip the pancake once.

Serve with butter and syrup or your favorite pancake topping.

A story of food, love and Banana cake....

As I was doing my usual Twitter scanning the other day, I came across a post by Ruth Reichl, former Gourmet Magazine editor. After noticing the words sweet, rich and butterscotch I was immediately on her website to find the recipe for a butterscotch pudding.

Once I was there, I discovered a journal post she wrote titled “Why I write about Food.” Discovering the passion underneath a talent is something I always find fascinating. As I read her eloquent explanation I began to think about my own passion for food and writing and why I find so much joy from it.

I refer to myself as a foodie, but I have often thought about what truly defines a foodie. It would be hard to find a person that did not love food. We all need it and find our own form of joy from it. Yet, when you consider yourself a foodie you are instantly put on a whole new level. A general notion comes to mind when a person is called a foodie, but society cannot create a singular definition. Being a foodie is an individual passion, defined on an individual basis.

My life as a foodie began my freshman year of high school with a recipe for banana cake. I know what you’re thinking, how can a banana cake transform someone into a foodie?

It started when I had to bring a homemade recipe for a class. I brought out an old family cookbook, found a recipe for banana cake (with no picture) and decided it would work.

At the time homemade treats were rarely found in my house and while I loved food I did not have a true value or appreciation for it.

When I made the banana cake something came over me in the process. I felt closer to the food and gained a sense of achievement knowing that I was capable of making something from scratch. I brought it to school where it gained good reviews and it was at that moment I began to see the connection food can have on all of us.

There was no looking back from that point. I became immersed in the Food Network, began to enjoy grocery shopping and saw food as more than something to eat. I started making the banana cake for family occasions and it quickly became a family staple. It is not covered in a cream cheese frosting, but is simply accessorized with a few chocolate chips scattered across the top. For those who lack a giant sweet tooth (yes people like that do exist) and for those of us who love a healthy dose of sugar it is the perfect way to end a meal.

As I write this blog post I realized that simply writing about the banana cake brings me a great deal of joy. That is why I love writing about food. It is through our words that we can excite people about food and connect our own stories. The butterscotch pudding posted by Ruth Reichl did not have any pictures but it still gained my full attention. It was all through her words that my senses were engaged.

That is why I do not have any pictures of this banana cake, but simply posted the recipe as I saw it in the cookbook. My story of the banana cake may not match the story of others and some may choose to put on their own spin to meet their tastes. I invite you to create your own memories with this banana cake, because the joy it has brought me cannot be captured in a picture.

Banana Cake recipe
Adapted from Portal to Good Cooking Vol. IV
1 ¼ cups sugar
½ cup + 2 Tbsp unsalted butter
2 eggs
1 cup mashed banana
¼ cup dairy sour cream
1 tsp vanilla
2 cups all- purpose flour
1 tsp. baking soda
1 cup semi- sweet chocolate chips

Cream sugar and butter. Add eggs, mashed bananas and sour cream. Mix until blended. Stir in vanilla. Combine flour and baking soda; add to banana mixture. Pour into greased round 9” circle cake pan. Sprinkle with chocolate chips. Bake at 350°F for 40- 45 minutes.

Three words that can save you in the kitchen: Mise en Place

We all watch cooking shows and wish cooking could be that easy. Even without the full staff, the finest ingredients and their skill- level, cooking really can be that simple. It all comes down to three words that can make or break the cooking experience. Mise en Place which is French for “everything in its place” is the first thing you will learn in any cooking school before even picking up a pan.

Mise en Place not only makes cooking go much smoother, but it allows you to enjoy the process ten times more. Mise en Place can be done in 15 minutes or can even be started in small steps days ahead.

There are some general guidelines to Mise en Place that can make your cooking or baking experience a major success. The best part is that it will not cost you a cent.

Start of the week:
*Pick the recipes you want to cook for the week.
*Make a list and head to the grocery store.
*Cut, chop or dice any ingredients that can be done ahead of time. Then place in baggie and label it with the recipe you plan to use it for.

Day you plan to cook:
*Read entire recipe again and make sure you understand all of the techniques involved.
*Make sure you have all of the equipment clean and ready to use.
Before you start cooking make sure you weigh and measure everything out.

By taking Mise en Place in steps you will quickly realize how easily it can be accomplished and the multiple rewards that follow.

A great way to start the day: Orange French Toast

When it comes to French Toast the ingredient list is always small, but the versatility is as big as your imagination. Whether it is fancied up with brioche, stuffed with cream cheese or just plain and simple, it is one of the most comforting ways to start a day.

I always rely on French Toast as my go to breakfast when I want a little more than a bowl of cereal, but don’t want to go all out with pancakes or waffles. It takes virtually no time at all and clean up is minimal. What I specifically love about French Toast is the day old bread requirement. We can all relate to the "rush factor" we experience when a product has to be used up before it goes bad. The fact that French Toast erases that rule makes it extra special in my book.

A couple of years ago I found a baked French Toast recipe made with orange juice and decided to make it for a brunch. It was the perfect blend of sweetness for French Toast, and the combination with brown sugar was heavenly. I figured if it worked so well with a baked French Toast, it should work with basic French Toast batter as well. After all, the joy of cooking comes from experimentation.

Luckily it was a major kitchen success, and to top it off the kitchen smells wonderful after making it.

Orange French ToastFor 2 Servings
1 cup Orange Juice
4 eggs
1 tsp vanilla
Pinch of cinnamon
4 slices of thick bread, brioche, or challah would be best
3 Tbsp. Half and Half (optional, will give a more traditional flavor)
Whisk orange juice with all of the eggs. Add vanilla and cinnamon. Dip bread in batter on both sides for about 30 seconds.
Heat butter on skillet and add French Toast two pieces at a time. Cook until golden brown.
Serve with a little brown sugar sprinkled on top and/or with maple syrup.
Side note- Whole wheat bread is a healthy choice, but be aware that if you use a whole wheat bread with a stronger flavor it may take away from the orange flavor.

Food Expressions: The Beauty of Simplicity

Food does not need plastic surgery, make-up or added chemicals to look beautiful. A butternut squash stands apart with its unique shape and the pomegranate looks like a gift directly from nature when you look past the exterior to find the beauty within. Even with all of this natural beauty and flavor surrounding us, there is a consistent effort to improve it. By stepping back for just a moment it does not take long to realize it is perfect just the way it is.

In today’s kitchen frozen food has replaced rustic, old- fashioned cooking and there is a general notion that anything with handmade attached will take up more time than we have to offer. If that is your belief, you have not been introduced to the galette. A galette is a rustic version of pie with the crust folded over on the edges showcasing the filling in the center. It requires no special tools or fancy ingredients, yet it reflects an elegance that makes it so appealing. From savory to sweet the versatility makes it perfect for a simple dinner or special dessert. The pie crust is essentially a canvas for any filling and spread you can imagine and with a little preparation ahead of time a galette can easily be prepared in 15 minutes. Then you just have to handle waiting for it to bake.

Here is a wonderful savory galette recipe to use as a launching point, but feel free to get creative and try some new ideas:

Butternut Squash, Apple and Onion Galette with Stilton: Adapted from Food Network (Stilton is a blue cheese, but goat cheese is also a wonderful option or gorgonzola)


Pie Crust:
This is the pie crust that corresponds to this recipe, but if you have another recipe you enjoy feel free to use it. However, keep in mind that a heartier crust often works better for a galette, such as this one with an egg added.
1 ¼ cups all- purpose flour
Pinch salt
8 tbsp. cold unsalted butter
1 large egg, lightly beaten
Water if needed, up to 1 tbsp.
Pulse the flour and salt together in a food processor, just until combined. Add butter and pulse until it resembles the size of a pea in your hand, there should be no large clumps of butter. Add egg and pulse a few more times. If the mixture is dry, add cold water 1 teaspoon at a time until a good texture is formed. Wrap in plastic wrap and chill for at least 1 hour.


Filling:
• 1 large baking apple
• 1 small or 1/2 medium butternut squash
• 1 small yellow onion
• 3 tablespoons unsalted butter, melted
• 2 teaspoons chopped fresh rosemary leaves
• 2 teaspoons chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 2 tablespoons mustard (any flavor you like)
• 1 egg
• 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)


Directions:
1) Preheat oven to 400 degrees.
2) Cut the apple and squash and onion to equal thickness (good step to do ahead of time for a time- saver).
3) Combine melted butter, rosemary, salt and pepper and thyme together. Add in apple, onion and squash.
4) Roll out pie- dough to a 9 inch circle.
5) With a pastry brush spread with mustard, leaving a 2 inch dry border.
6) Spread apple, onion and squash in center.
7) Fold up the edges, showcasing the filling in the center.
8) Brush crust with egg wash.
9) Place on a baking sheet and bake until crust is golden brown and crisp and vegetables are tender.


For a sweet galette, you can use any combination of fruit or filling. Blueberries would be wonderful in the summer, and apples and pears are perfect for the winter and fall. Here is a basic fruit recipe to follow:
Pear Galette
Pie Crust rolled into 9” circle
Pears 1.5 lbs (about 2-3 pears) cut into ¼” wedges
Sugar 1 tbsp
Lemon 1/2
Egg 1, beaten
Slivered almonds 1 Tbsp.
Place pear wedges in a bowl and toss with the sugar and juice of half a lemon.
Working from the center, arrange pear thickly over the dough, leaving a 2” border dry edge.
Fold dough over edge about 1”
Brush the dough with the egg.
Sprinkle with additional sugar and sprinkle with slivered almonds
Bake until pears are tender
Dust with powdered sugar

Don’t be afraid to add different spreads and flavors that go beyond traditional. Chocolate, cookie crumbs, frangipane all would be delicious. Plus, these extras help soak up the juices from the fruit keeping the crust nice and crisp.

Cookie Baking 101

This time of year is synonymous with Christmas music, shopping and decorating, but nothing beats holiday cookie baking. From gingerbread to sugar cookies, every cookie seems to taste extra special this time of year. Yet, nothing can ruin the fun more than a cookie that comes out wrong.
Luckily we are smarter than any batch of cookies and controlling how it comes out is completely within our grasp with a few cookie baking guidelines.

When it comes to cookies there are four general characteristics:
1) Chewy
2) Soft
3) Spread
4) Crispy

To achieve the type of cookie you desire, be aware of these three steps:
Ingredient selection and amount
Mixing time
Cooking time

For a Chewy cookie: You want to have a high proportion of sugar, liquid and eggs, but a lower amount of fat.
For a Soft cookie: You want to have a high proportion of liquid, but a low amount of sugar and fat.
Also, using hygroscopic sugars is a great way to achieve softness because they absorb moisture from the air, leaving moisture in the cookies. Hygroscopic sugars include, honey, molasses, corn syrup or maple syrup.
When it comes to size for a softer cookie you want to shape them in a larger, thicker shape. The thicker the cookie the harder it is for the moisture to evaporate.
Even though almost every recipe says to bake a cookie until golden brown, taking a cookie out slightly under baked will give you a wonderful texture. Cookies continue to bake even out of the oven, so if you over bake them while in the oven you will not achieve the softness you desire.
Controlling Spread: The majority of cookies require some spread, but who wants a cookie as flat as a pancake? I recently learned a few tips to control spread that may help save your next cookie batch.
Type of sugar- Most cookies call for granulated sugar, but granulated sugar will increase spread in a cookie. Granulated sugar will not dissolve in dough, resulting in more spread. Powdered sugar will dissolve and therefore will prevent spread from occurring.
Baking soda v. Baking powder- There is in fact a difference between the two. Baking soda creates a crisper cookie and encourages spread. Baking powder on the other hand encourages more lift over spread.
Mixing Time- This is probably the most important way to control spread and can make or break a cookie. Mixing cookie dough is putting air into the cookie. When you put too much air into the dough it can cause a cookie to spread more than you would like. Mix a cookie until is just begins to form a paste to avoid this problem.
Flour choice- stronger flour will cause less spread compared to a weaker cake or pastry flour.
Pan Make- up- A heavily greased pan will cause more spread than a lightly greased pan.
For a crispy cookie: To achieve a crisp cookie you want to have low moisture, but high sugar and fat.
You will also want to bake longer and shape cookies smaller.

Even with these tips, baking is all about experimentation so there will be those times a cookie comes out wrong. However, any cookie can be turned into a wonderful success with some imagination.
If a chocolate chip cookie or sugar cookie comes out to crisp or flat, you can still find a use for it. Put the cookies into a food processor and turn into a crumb. Combine with a little melted butter and use in replace of a graham cracker crust.

Happy Baking!

What is Turkey Day without a Turkey?

The one and only Thanksgiving decoration my mom has ever put up at our house was a turkey holding up a sign saying “Next Year Try Ham.” I was never a fan of the sign since Thanksgiving for me is synonymous with turkey. My mom on the other hand would prefer a prime rib or even seafood.

Since the rest of my family tends to agree with me, turkey has always been the star of our meal. For me it’s not just the finished product that makes the turkey essential, but the entire process. Every holiday is associated with a certain food, but nothing claims more attention than the stories of success and failure over the Thanksgiving turkey. Television shows, cookbooks and even a presidential pardon have helped make the turkey an event in itself.

Thanksgiving above all is a day to spend time with those we love and be thankful for all of the blessings we have. No matter what you have on your table Thanksgiving will go on. The turkey is not important because of its flavor or the stress it causes millions of cooks, but the ability it has to connect us all on one single day. I think any food that can accomplish that is pretty special in my book.