It’s brew day!
Maple Pancakes with Maple Whipped Cream
You will need: 1 cup flour, a pinch of salt, a teaspoon of maple sugar, 1 1/2 cups of milk, 2 large eggs, some butter; a cast iron pan, a ladle, and a spatula.
Just mix the dry and wet ingredients separately, then mix them together. Unlike most pancakes you should mix this until smooth on account of it’s practically crepes!
Heat your CIP first (medium heat, reduce to med-low after heating) or your pancakes will have big black spots in the middle before the edges are done (i made this mistake and had to cool it clean it and reheat it)
Swab the butter around in the pan until you have a good sizzling layer of it.
Then ladle in a dollop of batter. To make it thin, quickly pick up the pan and make a swirling motion to coat the bottom.
Turn the pancake when the edges start looking solid. Remove it when you can peek under the pancake and see li’l brown spots. There should be time enough at some point while they are cooking to whip the cream with some maple sugar!
Lightly swab the pan with butter again between each pancake.
FILL IT WITH CREAM AND EAT IT BEFORE IT GETS COLD AAAHH
I made a tasty~
Fried Pasta Alfredo w Spinach
Start to cook pasta.
Melt some butter in a cast iron pan or just a pan if you don’t have a CIP which you should, they are great.
Brown some yellow onions in there.
Throw in some flour, some salt, some thyme and oregano, and brown. Put a li’l olive oil if it gets dry.
Put in some milk - not enough for a full on white sauce, but enough to cover everything. Like, half a cup or something.
Grate some parmesean in there.
Tear up some spinach and put that in. Poke it around for a bit until the milk has reduced to sauce-like consistency.
Your pasta should be cooked by now. Take that out and put it in the pan.
Poke it around until you’re satisfied.
Green Man - this is for you.
I was having a craving for orange zest, spices, and fluffy cake
specifically those things, all together
so I did it.
And then I failed at frosting and ended up soaking it in a rum/cream/sugar mixture.
It came out delicious :D
Adapted from a recipe for chiffon cake in The Science Of Cooking, which is a great book.
I am currently cooking onions and smoked paprika in duck fat
The Most Aromatic Thing In The World
Gramercy Tavern’s Gingerbread
May I just say. Super duper gingerbread cake, with loads of spices and molasses, made with oatmeal stout (Samuel Smith’s Old Brewery Tadcaster, btw, recommended).
I DID IT
I made mine with butternut squash so it’s a little sweet very nice though
I also put a li’l cinnamon in the crust GOOD IDEA YES
Here at CheeseNotes HQ we know it’s autumn when we start crankin’ out the tarts and other baked delights. Today it was a Savory Pumpkin-Onion Tart with Tete de Moine and Gruyere cheeses, made for an early Halloween party.
When you think of pumpkin and pie, sweet and dessert-y almost always comes to mind, but I just had to try this Mark Bittman recipe for a savory squash and caramelized onion pie.
I stuck to the recipe for the most part, except for substituting 50/50 Tete De Moine and Gruyere for the Jarlsberg that he recommended, adding fresh thyme, doubling the egg/milk mix as the amount the recipe called for seemed way too small for the size of the tart, and using a pate brisée recipe instead of the whole wheat crust he called for.
Also, I added those pate brisée leaves to the top just because. Extra crust dough never goes to waste!
You can get the original recipe on the NYT Diner’s Journal blog.
Oatmeal Chocolate Chip Brown Butter Cookies.