Sunday, April 20, 2014

Happy Easter.

Hubby and I frequent Elmer's Restaurant, an old-fashioned breakfast place in Eugene, Oregon. Elmer's  serves this enormous German pancake, light and fluffy, dusted with sugar and drizzled with fresh lemon juice and a pat of butter.

I have been wanting to make this at home, as a special treat.

And I succeeded thanks to fellow blogger's recipe at the following link:

She calls it a Bismark/Popover

It is absolute divine. Here is her recipe (with very minor variations) for those of you too lazy to go search.

2 eggs
1/2 C flour
1/2 C milk (hers is 2%; I had whole milk)
pinch of salt
pinch of nutmeg
2 or more T of sweet butter
Fresh lemon wedges
Confectioner's sugar

Heat over to 450degree F. Whisk the eggs with the flour, milk, salt and preferably fresh nutmeg.
Melt 2 Tablespoot of butter in a 10" cast=iron skillet over medium heat.
Pour batter into skillet and place immediately in the hot oven.
Bake until the pancake is golden and fluffy, about ten-twelve minutes.

Transfer the pancake on a serving dish and sprinkle the confectioner's sugar and a squeeze of lemon.
Serves two generously.

Enjoy for breakfast, or for dessert!

Sunday, April 13, 2014

Pasta e carciofi.

I pick my artichokes young, when their outer layers can be simply slipped off, their slender bases easily peeled. I cut them in half, ignoring the unformed choke and  drop them in boiling water acidulated with wine vinegar for a total of five minutes. Then, I drain and save the artichokes to serve immediately or place in a mason jar, fill with oil and save in the refrigerator.

Fresh artichoke hearts can be added to salads, pizzas, torta, pasta.

Today, I want them  with spaghetti.

I  saute green onions and garlic in a big pan with good olive oil and some pepper flakes,  add the drained artichokes, cut bite-size, and season with salt and pepper. Voila', a simple sauce for pasta and artichoke hearts.
If you have fresh peas or fresh fava, they will go great in this sauce,

You can take a shortcut and use a jar of artichoke hearts for a similar taste.