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Restaurant-Grade Buttermilk Pancakes

buttermilk pancakes

If you are looking for an easy-to-make pancake recipe, give this one a try.  These buttermilk pancakes taste identical to the ones that they serve at the Original Pancake House!  The only ingredient that you may not have already stocked in your kitchen is buttermilk.  But have no fear.  You can easily make your own for this recipe by pouring 3 teaspoons of white vinegar into a measuring cup and then adding enough whole milk to make 1 and 1/8 cup.  Let the mixture sit for a couple of minutes and then you have a mixture that tastes just like buttermilk.  Here is the recipe for the pancakes.

Wisconsin maple syrup
Ingredients:
1 cup all-purpose flour
1/2 tspn salt
1 tspn baking soda
1 egg
1 1/8 cup buttermilk
2 tbsp butter, melted

Preparation:

  1. Mix dry ingredients in a large mixing bowl.
  2. Mix wet ingredients and then add to the dry mixture.  Mix thoroughly until everything is well combined.
  3. Preheat skillet over medium-high heat.
  4. Pour about 1/4 cup of mixture per pancake onto the hot skillet.  Cook for about a minute on each side.
  5. Top with your favorite syrup.  We used 100% pure Wisconsin Maple Syrup from Marquardt's Tree Farm.
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Mint Julep

Drinks of the Triple Crown
It's Derby Day at Churchill Downs and time to imbibe a few of these classic southern libations. Mint Juleps are distinctly American, originating in the Commonwealth of Virgina in the 1700s. Kentucky is where they make the best Mint Juleps, however, featuring the state's indigenous Bourbon whiskey and mint.

Recommended Equipment:
pewter or silver glass or mug

Ingredients:
3 to 4 oz. bourbon (I used Maker's Mark)
fresh mint leaves
1 oz. of simple syrup
crushed ice

Preparation:
  1. Pour 1/2 oz. of syrup into glass.
  2. Pour mint leaves into glass and mix with syrup using a wooden spoon.
  3. Rub the entire inside of the glass with the syrup-covered leaves.
  4. Pack the glass over the top with crushed ice.
  5. Pour the remaining 1/2 oz. of syrup over the ice.
  6. Pour in the bourbon.
  7. Garnish with sprig of mint.
  8. Place your bets!!
Related posts:
The Preakness - Black Eyed Susan
The Belmont Stakes - Belmont Breeze

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Kentucky Derby Beer Cheese Recipe

This Saturday is Derby Day, the first stop on the road to the Triple Crown. It is a perfect excuse to get friends together for a little mid-day party just before Mother's Day. To do it right you will need to include the traditional food and drinks popular in the Bluegrass State.

Your bar should have each of the signature drinks from the Triple Crown on hand. These include the Mint Julep, the Black-eyed Susan, and the Belmont Breeze. Pair these with classic Kentucky dishes like the Hot Brown and Beer Cheese and your party will become an early May tradition.

Ingredients:
3/4 bottle of your favorite beer
1/4 large yellow onion, minced
3 cloves of garlic, minced
1/4 tspn ground black pepper
1/2 tspn Tabasco sauce
1/2 tspn Worcestershire sauce
pinch of Kosher salt
1 tspn dry mustard
16 oz. grated cheddar cheese

Recommended Equipment:
food processor
Giacomo

Preparation:
  1. Open a bottle of your favorite beer and let sit for at least 3 hours.
  2. Add all of the ingredients except the beer to a food processor and pulse until all of the ingredients are well mixed.
  3. Turn the food processor on continuously and pour the beer into the food processor.
  4. Transfer the mixture to a sealable container. Place a piece of wax paper directly on the cheese and then put lid on container.
  5. Refrigerate for 2 days.
  6. Serve with your favorite vegetables, crackers, and pretzels.
USA flag United States kentucky flag Kentucky [ print this recipe for Kentucky Derby Beer Cheese ]

Swedish Pancakes

Swedish Pancakes
When our daughter is in the mood for pancakes, we usually make this recipe or the one for yogurt pancakes because they only require basic ingredients and are so fast and easy to make. This recipe makes pancakes that are thicker than crêpes and thinner than traditional pancakes. If you have fresh fruit on hand, this recipe for fruit pancakes is another good option.

Ingredients:
3 tbsp sugar
1 1/2 cups flour
1/2 tspn salt
2 cups whole milk
3 eggs
2 tbsp unsalted butter, melted

toppings:
confection sugar
maple syrup
strawberries and whipped cream

Preparation:
  1. In a mixing bowl, mix together the sugar, flour, and salt.
  2. Add the milk and eggs to the mixing bowl and mix well until all of the ingredients are well combined. The batter will be thin compared to traditional pancake batter.
  3. In a large skillet over medium heat, cook the pancakes.
  4. Dust the pancakes with confection sugar before serving.
  5. Serve hot with maple syrup or strawberries and cream.
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Red Cabbage Recipe

red cabbage
Red Cabbage is both sweet and sour and a great compliment to the rich flavors of beef, pork, or potatoes.

Ingredients:
1/4 pound unsalted butter
1 1/2 cups red wine vinegar
1 1/4 cups sugar
1 head of red cabbage, shredded

Preparation:
  1. In a large pot over medium heat, mix together the butter, red wine vinegar, and sugar and bring to a boil.
  2. Reduce the heat to low and add the shredded red cabbage to the pot. Do not cover the pot.
  3. Cook over low heat for 1 hour or slightly less time if you like your cabbage crisp.
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Udon Noodles in Tomato Broth Recipe

udon noodle soup
Last weekend, the temperature here was very cold so a pot of soup was just what the doctor ordered. So we decided to make udon noodles in tomato broth - a type of soup that is popular in Japan.

It was basically a two step process. First, boil the udon noodles and then distribute them in serving bowls. If you use ready to serve udons, you can skip the boiling of the noodles and cut about 20 minutes off the prep time. Second, prepare the tomato broth. This step is pretty simple as there are only a few ingredients. Give it a try this weekend.

Ingredients:
2 packets of dry udon noodles
1 cup canned diced tomatoes
1 tbsp canola oil
5 scallions
1/3 cup mirin
1/4 cup soy sauce
1 tbsp sugar
4 cups chicken stock
kosher salt

Preparation:
  1. Fill a large pasta pot with water and bring it to a boil. Add the noodles to the pot. Cook until al dente ~ about 4 to 5 minutes.
  2. Drain the noodles and rinse them under warm running water.
  3. Distribute the noodles to serving bowls. It is OK if they get cold.
  4. Dice the scallions. Try to keep the white portion of the scallions separate.
  5. Heat the canola oil in a large saucepan over medium heat. Add the tomatoes and the white, diced scallions. Cook for about 1 minute.
  6. Add the soy sauce, mirin, and sugar and cook for two minutes.
  7. Add the chicken stock and bring to a boil. Season with salt. Reduce heat to low.
  8. Using a ladle, pour some of the broth into each of the serving bowls and garnish with the green part of the diced scallions.

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Slow Cooker Gumbo Recipe



We only used to make gumbo on Fat Tuesday (Mardi Gras).  Even though this dish is outstanding, we would only make it once a year because it takes about 4 hours from start to finish!  This is a much simpler recipe for gumbo that tastes just as good.  You can add everything into the slow cooker before you go to work and have great tasting gumbo for dinner any night of the week.  Here is the recipe:

Ingredients:
1 tbsp unsalted butter
1 tbsp olive oil
1 yellow onion, diced
salt and pepper to taste
3 cloves garlic, diced
3 ribs of celery, finely chopped
1/2 green pepper, diced
1/2 red pepper, diced
2 serrano chilies, deseeded and finely diced
16 oz. smoked Andouille  sausage, cut into thin rounds
flour, for dusting chicken

2 chicken breasts, chopped into 1 1/2 inch pieces
salt and pepper to taste
ground cayenne pepper to taste

12 oz. can of chopped tomatoes
3 cups chicken broth
1 tspn Tabasco sauce

Preparation:
  1. In a skillet over medium heat, heat the butter and olive oil.  Add the onion and saute for about 4 minutes.  After the onions have finished cooking, add them to the slow cooker.
  2. Add the salt, pepper, garlic, celery, green pepper, red pepper, serrano chiles and Andouille sausage to the slow cooker.
  3. In a medium sized bowl, mix together the flour, salt, pepper, and cayenne pepper.  Add the chopped chicken to the bowl.  Mix the pieces of chicken with the flour mixture so that they are well coated.  Remove the pieces of chicken from the bowl and add them to a skillet over medium heat.  Cook for about 8 minutes.  Add some of the chicken broth to the skillet to clean the bottom of the pan.  Add the chicken and broth to the slow cooker.  Discard the remaining flour mixture.
  4. Add the remaining chicken broth, chopped tomatoes, and Tabasco sauce.
  5. Put the lid on the slow cooker and cook on low for 8 hours.
  6. After 8 hours, taste the gumbo and season as needed with Tabasco.
  7. Serve over warm rice. 
USA Flag United States Louisiana Flag Louisiana  [ print this recipe for Slow Cooker Gumbo ]
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