Posts for August 24th 2010
- Breakfast/Brunch, Pancakes/Waffles
1 tablespoon extra-virgin olive oil
2 large red onions, sliced (see Kitchen Tip)
2 tablespoons water
2 tablespoons chopped fresh thyme
1/2 cup all-purpose flour
1/2 cup low-fat milk
2 large eggs
2 large egg whites
1 tablespoon canola oil
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup crumbled goat cheese
1 cup balsamic vinegar
2 teaspoons honey
- Heat olive oil in a large cast-iron or ovenproof nonstick skillet over medium-high heat. Reduce heat to medium, add onions and cook, stirring occasionally, until they are tender and light golden brown, 15 to 20 minutes. Stir in water and thyme, scraping up any browned bits.
- Meanwhile, position rack in middle of oven; preheat to 450°F.
- Blend flour, milk, eggs, egg whites, canola oil, sugar, salt and pepper in a blender until smooth. Pour the batter over the onions. Sprinkle with cheese.
- Bake the pancake until puffed and golden, about 15 minutes.
- Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch carefully during the last few minutes to prevent burning.) Cut the pancake into wedges and serve immediately with the balsamic syrup.
Serves 4 as a main dish or 8 as a side dish.
Nutritional information per main-dish serving: 295 calories; 12 g fat (3 g sat, 6 g mono); 112 mg cholesterol; 38 g carbohydrates; 11 g protein; 2 g fiber; 269 mg sodium; 247 mg potassium.
- Breakfast/Brunch, Pancakes/Waffles
1/3 cup sugar
2 teaspoons grated lemon zest
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces
Lemon wedges for serving (optional)
- Put skillet on middle rack of oven and preheat oven to 450ºF.
- Stir together sugar and zest in a small bowl.
- Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
- Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
- Serve immediately, topped with lemon sugar.
Serves 4 to 6 for breakfast or dessert.
I was hemming and hawing over the next great dish to feature in our Berry Tempting series when I came across a new recipe I simply couldn't resist making: a fast and easy rendition of tiramisu, topped with a pile of mixed berries.
Given how enjoyable tiramisu is on its own, I wondered if the berries were even necessary, but I quickly realized the fresh berries add a tartness and texture that makes this dessert doubly refreshing. In particular, I hoarded the blackberry bites, as their seeds add a wonderful crunch that goes swimmingly well with mascarpone cream.
Beware: This dessert is quick to make, but it'll be consumed even faster. If you don't have sambuca, try a coffee-flavored liqueur like Kahlua, or even an orange one such as Triple Sec for an equally nice flavor. Want the recipe? Then keep reading.
- Desserts, Other
1-1/2 cups brewed coffee
2 tablespoons sambuca
1 tablespoon granulated sugar
One 1-pound container mascarpone cheese
1/4 cup heavy cream
2 tablespoons confectioners' sugar
1 package ladyfinger cookies
2 cups mixed berries
- In a shallow bowl, whisk together 1 1/2 cups brewed coffee, 2 tablespoons sambuca and 1 tablespoon granulated sugar until the sugar is dissolved.
- In a separate bowl, whisk together one 1-pound container mascarpone cheese, 1/4 cup heavy cream and 2 tablespoons confectioners’ sugar.
- Using enough ladyfinger cookies to cover the bottom of an 8-inch square baking dish, dip the ladyfingers in the coffee mixture and arrange in an even layer at the bottom of the pan. Spread half of the mascarpone mixture on top. Repeat the two layers. Sprinkle with cocoa powder and 2 cups mixed berries.
- Refrigerate the tiramisu for at least 2 hours and up to 2 days.
I've been hearing the first mentions of Fall, yet Summer is just beginning to show its face here in San Francisco. What a wonderful week to celebrate in California, as there are an assortment of events.
This weekend, we hope to make it across the Bay Bridge to the Eat Real Festival. Created last year by Next Iron Chef judge Anya Fernald, the second annual food truck affair features food demos, a butchery contest, and live music. And don't forget to savor the sun on Tuesday, National Eat Outside Day!
Where are you and your appetite headed this week? Pipe up in the comments below!
- Boston, MA: Boston Restaurant Week — Aug. 22-27
- Washington DC: The Home Bar: Basics and Beyond — Aug. 26
- Atlanta, GA: Atlanta Food Rave — Aug. 27
- Traverse City, MI: Microbrew & Music Festival — Aug. 27-28
- Oakland, CA: Eat Real Festival — Aug. 27-29
- Anaheim, CA: OC Foodie Fest — Aug. 28
- Bodega Bay, CA: Bodega Seafood, Art & Wine Festival — Aug. 28-29
- West Sayville, NY: Seafood, Craft & Music Festival — Aug. 28-29
- San Jose, CA: Italian Family Festa — Aug. 28-29
- St. Paul, MN: Minnesota Cooks — Aug. 31
Source: Flickr User greenkozi
While it may be a chore, your cat certainly appreciates a clean litter box. Do you have clever tips and tricks that keep litter box maintenance to a minimum?
Tell us your smart scooping strategy, and don't forget to take our breakup poll here for a chance to win one of three fabulous gift baskets fit for your pampered pal! Also, check out our favorite litter box clumps, Clumpy and Crumbly, in the video below!
Visit scoopaway.com for more fresh ideas.
Jennifer Aniston's Horrible Bosses costar had a few things to say about sex scenes at last night's LA premiere of Going the Distance, and Nick Cannon didn't deny rumors that his wife, Mariah Carey, is pregnant. Also, Jessica Alba speaks about how motherhood has softened her. Watch all these stories on today's all-new PopSugar Rush!
- Main Dishes, Poultry
- North American
6 tablespoons nonfat plain yogurt
1/4 cup low-fat mayonnaise
1 tablespoon curry powder
2 cups cooked, cubed chicken breast
1 ripe but firm pear, diced
1 stalk celery, finely diced
1/2 cup dried cranberries
1/4 cup sliced or slivered almonds, toasted (see Tip)
4 4- to 5-inch whole-wheat pita breads, cut in half
2 cups sprouts
- Combine yogurt, mayonnaise and curry powder in a large bowl.
- Add chicken, pear, celery, cranberries and almonds; toss to combine.
- Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.