Thursday, February 13, 2014

Sour cream pancakes

These pancakes are very light and fluffy - totally worth the extra effort (and calories...)  Adapted from Smitten Kitchen.


Ingredients

(Makes about 8 pancakes)

7 Tall purpose flour
1 Tsugar
1 t baking soda
1/ 2 t salt
1 c sour cream/creme fraiche (can be combined with yogurt)
2 large eggs
1/2 t vanilla extract
Butter
Maple syrup (or perhaps some Cranberry Syrup)

Instructions

1) Stir the flour, sugar, baking soda and salt together in a medium bowl.
2) Stir sour cream, eggs, and vanilla in a smaller bowl.
3) Combine dry and wet mixtures, being careful not to overmix - it's okay if there are small lumps.
4) Heat at a large skillet over medium-low heat, and let it sit so that it gets hot enough to immediately melt some butter dropped into it.
5) Melt a small chunk of butter in the skillet, and pour small amounts of batter (about 1/4 c) into discreet pancakes (i.e. don't let them run into each other).
6) Cook for about 2 minutes on the first side, until bubbles appear all over the surface and you can shake the pancakes along the bottom of the skillet.
7) Flip carefully and cook another minute on the other side.
8) Remove from pan and wrap in tin foil or put into a warmed oven, then repeat with remaining batter.
Serve with maple syrup and banana slices.

Vegetarian Tacos

This recipe is a vegetarian adaptation of the American classic - tacos.  It is infinitely better than any premade taco seasoning, and can be used with any meat substitute (not just quorn).  Adapted from Cooks Illustrated.


Ingredients

1 onion, minced
2 cloves garlic, minced
2 T chili powder
1 t cumin
1.4 t cayenne pepper
1 t salt
1/4 c tomato paste
1/2 c broth
2 t cider vinegar
1 t brown sugar
1 T oil
1 package quorn mince

Instructions

1) Heat a large skillet over medium heat, and cook onion in oil until translucent and golden, about 8-10 minutes.
2) Add garlic and spices, stir, and cook for 30 seconds, until fragrant.
3) Stir in the tomato sauce, broth, vinegar and sugar.
4) Add quorn, stir, and simmer for a few minutes, until some of the liquid is absorbed.
Serve with taco shells/tortilla wraps, salsa, guacamole, sour cream, cilantro, salad, and vegetables of your choice.

Killer Mac and Cheese

This recipe is adapted from Cooks Ilustrated/America's Test Kitchen, and makes an incredible rich cream mac and cheese.  You can use a variety of cheeses - as long as one is semi-hard and full flavored like cheddar, and the other is soft like colby jack (I used port salu and it was delicious)


Ingredients

1 c bread crumbs
1 pound elbow macaroni (or any other type of small pasta)
6 T butter
1 clove garlic, pressed
1 t dry mustard
1/4 t cayenne pepper
6 T flour
1.75 c broth
3.5 c whole milk
16 oz colby jack cheese, shredded (about 5 1/3 cups)
8 oz extra sharp cheddar cheese, shredded (about 2 2/3 cups)
Ground black pepper

Instructions

1) Preheat the oven to 200C.  Bring a large pot of water to a boil, stir in 1T salt, and add macaroni.
2) Cook until al dente according to the instructions on the box (it should be very chewy, as it will continue cooking in the oven).  Drain and set aside.
3) In the same pot (after you dry it), heat butter over medium heat until melted.
4) Add garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds.
5) Add the flour and cook, stirring constantly, until golden, about 1 minute.
6) Slowly whisk in the broth and milk - bring to a simmer and cook, whisking often, until the mixture is slightly thickened, 5 to 8 minutes.
7) Remove from heat and whisk in the cheeses gradually until completely melted. Season with salt and pepper to taste.
8) Combine cheese mixture and pasta, breaking up any clumps.
9) Pour mixture into a 9 x 13″ baking dish and sprinkle with bread crumbs.
10) Bake until golden brown and bubbling around the edges, approximately 20 minutes. Remove from the oven and cool for 10 minutes before serving.