7.20.2014

Ricotta Blueberry Pancakes with Grapefruit Zest

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If only I could have ricotta magically appear in my fridge right now, I would stop typing and make these delicious pancakes. But, there's no ricotta, the store seems soooo far away, the husband is running up in mountains, so all I'm left with are the memories of these fluffy and cheesy little cakes. Life is not always fair.

But sometimes it is, and it usually involves your house smelling like bacon and tea being prepared for you, as you stand over the stove flipping pancakes. 
I saw this recipe on Smitten Kitchen, and the first time I made these, I had no lemons. So I used grapefruit zest instead. It was so good, I just keep sticking with it. This last time I also used fancy wheat flour, and the texture and flavor were just as good.

Ricotta Pancakes with Blueberries and Grapefruit Zest
Makes about twelve 3- to 4-inch pancakes

4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated grapefruit zest
1/2 cup all-purpose or wheat flour
handful of blueberries
Butter for the pan
Syrup

1) In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined.

2) In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Then add your blueberries.

3) Heat a cast iron pan over low-medium heat and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes to a heatproof platter and keep them warm in a preheated 200F oven until you're ready to serve.

7.06.2014

Garden Meals

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Every few days, the husband brings home a basket of goodies from his satellite garden. And so, the last several weeks there's been a lot of vegetable eating -- salads, bruschetta, stir fries. I've been putting our herbs to good use to freshen up everything from chicken salad (above) to pasta dishes. Below is a collection of deliciously memorable meals from the past month.

Sauteed squash, and green beans with minced pork. The husband fell in love with this green beans stir fry. I used coconut oil which added a nice subtle flavor.

 Giant salads featuring giant beans, cucumbers, radishes, olives, romaine, herbs and burrata.
Crab cakes with coconut mango rice, and a cauliflower salad with chickpeas and garden veggies.
For the Game of Thrones finale, we grilled some bread, and slathered it with goat cheese.Then I topped half of the bread with roasted tomatoes and the other half with figs and blue cheese. Served with cucumbers and peaches, these little toasts were almost too pretty to eat.
 Blue cheese and figs are a winning combo.
One night, I came home to a kitchen full of dudes making a mess. The result was homemade pasta and sauce, grilled vegetables and homemade fennel sausage. This past weekend, the husband and his friend purchased a beast of a grinder. There shall be lots more sausage in our future.