Cornmeal Berry Pancakes

Now that our storebought buckwheat pancake mix is finally long used up and gone, I get the fun task of making up homemade pancake recipes. Last weekend I made use of cornmeal and berries in my freezer to whip up these babies. I used raspberries because that's what I had in my freezer, which gave the pancakes a surprisingly floral note, but I think blueberries would be better. I did the mixing of the batter and then, as household pancake master, Jesse did the pouring and flipping.

He loved them, and I liked the crispiness of the cornmeal (but maybe maple syrup will make almost any pancake taste good), but I thought he cooked them a little too dark. He said it was because they took too long to cook through the middle. So some kind of recipe tweaking will have to happen on my next batch to prevent that problem.


Cornmeal Berry Pancakes

1 cup flour
3/4 cup cornmeal
1 1/2 tbsp sugar or honey
1 tbsp baking powder
4 tbsp melted butter
1 egg
1 cup plus 2 tbsp milk
1 cup berries
syrup

If using frozen berries, rinse them quickly in water to thaw and let dry on paper towels. Combine dry ingredients in a bowl. Make a well and stir in wet ingredients. If batter is too thick, add more milk, one tbsp at a time. Gently stir in berries. Heat a spoonful of butter in a skillet until foamy. Pour pancakes out in pan to desired size, flip after a few minutes, and remove when browned. Serve with real maple syrup.

Heart Attack Day

I hadn't had red meat in a while, and I'd been craving it for weeks. Finally, last Friday I picked up a package of bacon from Flying Pigs and a cut of Grazin' Angus Acres steak, and then unintentially cooked both meats last Sunday, on what you might call "Heart Attack Day." Except since I eat pork and steak so infrequently, I think it's okay to treat myself once in a while.

Brunch was a spiffed up breakfast sandwich featuring sunnyside eggs, bacon, and sliced tomato on toasted rye bread.



I usually put Jesse in charge of cooking the bacon, but this time I wanted to experiment by cooking one batch in the oven and one batch on the stovetop. Google led me to many rave reviews about how awesome oven-baked bacon is - crisp meat and simple cleanup. But I cannot agree. As directed, I preheated my oven to 400 degrees, lined a baking pan with aluminum foil, laid my bacon down, and put it in the oven. And kept checking. And checking. Recipes indicated that it would only need about 15 minutes in the oven, but after more than 30 minutes it still wasn't crispy, even after turning the heat up to 400. So I took it out and ate it as it was - which was fine, it just wasn't that awesome crunch I was craving.

My stovetop bacon was undoubtedly superior - crispy to the point of crunchy - which was the way I like it. It was done in under ten minutes, and I didn't think cleaning out my pan was all that hard. So I definitely fall in the stovetop bacon camp.

Once brunch was devoured, I set to work at marinating my steak. I bought a flat iron steak, because it was the only cheap cut he had left. I read that this is a relatively new cut in the world of meat, taken from the shoulder, and it tastes best after marinating, much like flank steak. After trimming off a ton of fat from the steak, I laid it in my usual marinade mixture of balsamic vinegar, mustard, lemon juice, water, diced garlic, salt, and pepper - and this time I added some chopped fresh sage from my deck.

I let the steak marinate for about eight hours while I enjoyed a very relaxing Sunday....dreamily reading through pretty magazines on my sundappled bed, and then a scrabble game and pumpkin ale in Black Rabbit's pretty green backyard.



In the evening, I put Jesse to work at the grill. He achieved a beautiful charred crust on the steak, though I have no idea how, because he wouldn't tell me - he's keeping it a "chef's secret"!



For a side, I whipped up colorful smashed potatoes and rainbow swiss chard (the purple tint comes from a mixture of Adriondack blue potato and yukon gold potato). I was going for a cross between potato salad, with its crunch and mayo-mustardy flavor, and colcannon mashed potatoes, dotted with creamy greens. I ingeniously chopped the swiss chard stems into little pieces to stand in for the traditional celery of potato salad, while swiss chard stood in for the cabbage that's traditionally mashed into colcannon. It turned out as deliciously as I had dreamed. I meant to save some for lunch the next day, but it was so good I ate it all at dinner - oops! Together with the hearty iron-rich steak, this dinner was exactly what my body needed!

Smashed Potatoes and Swiss Chard
2 medium-large sized potatoes
1 bunch swiss chard
1 tbsp mayonnaise
1 1/2 tsp mustard
juice of 1/2 lemon
salt
pepper

Rinse and chop potatoes into 2 inch pieces. Add potatoes to a pot of salted boiling water and simmer for about 20 minutes, until tender. Drain in colander, reserving a tablespoon of cooking water.

Rinse swiss chard. Chop stems into small pieces and set aside. Chop swiss chard leaves into chiffonade. Sautee swiss chard leaves in olive oil over medium low heat until wilted.

Combine potatoes, wilted swiss chard, and swiss chard stems in a bowl. Add reserved cooking water, mayonnaise, mustard, lemon juice, salt, and pepper. Stir to combine and then mash with a fork or wooden spoon to desired smashed consistency. Serves 2 as a side dish.

Asparagus Frittata with Grated Carrots and Beets

Frittatas are a great way to use up whatever vegetables you have laying around. I had some asparagus in my freezer that I originally intended to turn into soup. But then remembering that I don't actually like my homemade pureed soups, I decided to throw the asparagus in a frittata instead after letting it thaw. And in an extreme example of not wasting food, into the frittata also went garlic scapes that had been steamed with mussels but not actually eaten that night.

Making the frittata was easy as pie, especially with the help of my sister, who's in town again. I love eggs in all forms, so I thought this frittata was great, but it could have used more cheese, so I raised the volume to half a cup for the recipe below. I used an cheddary alpine cheese from Consider Bardwell Farm, but parmesan, swiss, or gruyere would also work well.


I wanted a side salad, but didn't want to buy a whole head of lettuce that would inevitably go bad before we could eat it all, since we're going away this weekend. So instead I bought ruby red beets with large veiny leaves from the farmers market to make Clothilde's Grated Carrots and Beets. To my shock, everyone else near me who was buying beets requested that the beet greens be chopped off. Yes, it does make it easier to transport them, but what a waste of food!

The beet and carrot salad was good, but it wasn't as fantastic as Clothilde's raving led me to believe. For some reason, I didn't expect it to taste so much like carrots. Duh. So of course because I don't love raw carrots, I didn't love this. I even tried adding fresh mint from my deck, but its flavor was too subtle. But if you are a carrot fan, give it a whirl.


Asparagus Frittata

olive oil
1/2 onion
2 or 3 garlic scapes
1 lb asparagus
6 eggs
1/2 cup grated cheese
2 tbsp milk
salt
pepper
dash of cayenne pepper

Preheat oven to 350. Heat olive oil in an ovenproof pan. Dice onion and sautee over medium low heat until softened. Meanwhile, break woody ends off asparagus and chop into 1 inch pieces. Likewise, chop garlic scapes into 1 inch pieces. Add asparagus and scapes to pan and sautee another few minutes. Meanwhile, whisk together remaining ingredients. Pour egg mixture over vegetables and turn the heat up to medium. Cook for five minutes, until the frittata begins to set. Then move the frittata into the oven for another 8-10 minutes until cooked through.

Maple Hazelnut Muffins

These maple hazelnut muffins were amazing. They came out of the oven browned with a crispy sweet exterior, thanks to the raw sugar topping. Inside, they had a warm hint of maple flavor and a sweet crunch of hazelnuts. I included buckwheat flour because it has been lying around in my freezer forever, and because buckwheat and maple are a traditional flavor pairing, but unlike my buckwheat apple & chocolate chip muffins, buckwheat takes the back stage here to sweet maple and sugar. You could easily replace the buckwheat flour with whole wheat pastry flour or more all purpose flour. Likewise, I used raw turbinado sugar, but brown sugar would also work well. I've heard that Grade B syrup produces a more pronounced maple flavor, but I used Grade A and was happy with the results. Hailing all the way from Turkey, the hazelnuts are decidedly not local, but the flour, egg, milk, and maple syrup all came from within 150 miles.

I think I left these in the oven a little too long, until they were slightly dried out, so I recommend taking them out earlier rather than later. Even if there's still a little maple goo sticking to your test toothpick, just tell yourself they'll probably keep cooking on the inside after you take them out of the oven.

Now if only I didn't have to bring these to work tomorrow and could keep them for myself and my loved ones...


Maple Hazelnut Muffins

1 cup all purpose flour
1 cup buckwheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/3 cup canola oil (or melted butter)
1/4 cup raw turbinado sugar
1/2 cup + 1 tbsp maple syrup
1 egg
1 tsp vanilla
1/2 cup milk
1 cup hazelnuts, chopped into halves or slivers
extra sugar

Preheat oven to 350. Grease one muffin tin for 12 large muffins or two muffin tins for about 16 small muffins. Combine dry ingredients in a large bowl. Whisk together wet ingredients. Fold wet ingredients into dry ingredients and stir until smooth. Add hazelnuts. Spoon mixture into muffin tins and sprinkle sugar over top of each muffin. Bake for approximately 20 minutes.

Ramps, Two Ways

Ramps are a sign of spring. And spring is truly here, with wild warm days that have helped my soul crawl out of the drudgery of winter. Spring has reminded me how great the world can be when it is actually sunny and warm and green everywhere. A kind of wild leek, ramps appear in early spring and don't stay in season for long. I was thrilled when I saw them at the Greenmarket last week and snatched them right up. They can be used in place of onions or garlic, and they are also traditionally eaten with bacon and scrambled eggs.

Since I've already used up my bacon allottment for the month, I chose to pep up my eggs and ramps with butter and a cheddary cheese. Together with a sourdough rye (also from the Greenmarket because I was too busy to bake bread last week), it was a perfect hearty breakfast. Ramps have a very distinct flavor, which is a little more earthy and pungent in smell and taste than onions or leeks. When I rinsed my ramps, I found they had a weird film at the bottom which I peeled off. Also, FYI, you can eat the white bottom part and the green leaves (unlike leeks, of which you can only eat the white part).


Scrambled Eggs and Ramps
1 tbsp butter
1/2 bunch ramps
5 eggs
1 tbsp milk
salt
pepper
2 tbsp cup grated cheddar cheese

Rinse the ramps and chop off the very bottom. Chop into small pieces and sautee over medium low heat in butter until wilted. Meanwhile, slice your bread and place in toaster. Then, whisk eggs, milk, salt, pepper, and cheese in a small bowl until combined. Once ramps are wilted, add egg mixture and stir continually until eggs are just cooked through. Butter your toast and plate with scrambled eggs and ramps.


For dinner tonight, I had planned on using up the ramps in a side dish with swiss chard and orzo, paired with little lamb chops. But when Jesse saw the lamb chops, he decried them as too small, even though the very same size was sufficient last time we had lamb chops. And so I rode my bike off to rehearsal, my first solo ride into Manhattan(go me!!), with plans to pick up a bunch of shrimp on the way home to replace the bitty chops.

Well, frozen shrimp isn't as easy to find as I hoped, and I had to scrounge around to four supermarkets before I found it (ended up at Trader Joe's of course). Once back in Brooklyn, Jesse agreed with me that we should meet at home for dinner. And so I rode home and cooked up dinner quick. Only to get a text saying he's still at the bar, already ate, and will be home "relatively soon" which is now an hour and a half later and nothing. So this dinner will become tomorrow's lunch, and in the meantime, perhaps you might enjoy this dish. From little bites, I can tell you that it was exactly what I was looking for - creamy orzo with lemony shrimp and greens and the pungent taste of ramps. I think feta cheese would kick the whole dish up a notch, but I was too cheap to buy it after so many recent grocery purchases.

Orzo with Shrimp, Ramps, and Swiss Chard

1 cup orzo
15 small shrimp (I used frozen, cooked shrimp with tails already cut off for ease)
1 tbsp butter
1/2 bunch ramps
1/2 bunch swiss chard
1 tsp lemon juice
2 tbsp freshly grated parmesan cheese
salt
pepper

Place orzo in a pot of salted water, bring to boil, and let simmer about 5 minutes, until orzo is tender. Drain in a colander and set aside.

Meanwhile, place shrimp in a bowl of water and let sit for about 10 minutes until defrosted.

Rinse and chop off bottoms of ramps and chop into small pieces. Sautee over medium low heat with butter until wilted.

Rinse and chop swiss chard leaves into small pieces, discarding stems at bottom. Add swiss chard, salt, and pepper to the pan and continue to sautee until wilted.

Add shrimp, orzo and lemon juice to the pan, and stir to combine. Cook another couple minutes until shrimp are heated through. Grate parmesan over top and serve.

Northampton Take Two: The Dirty Truth

Following the aforementioned ruin of last weekend, I was hoping for a little more relaxation and enjoyment this weekend. We returned to the Northampton area in Massachussetts to pick up Jesse's car, now fixed, and I figured this time around we would know what we were doing and have a better time.

Well I was wrong. I chose a cheaper motel for this trip, the Amherst Motel, and I do not recommend staying there. The heating was inconsistent, making it hard to sleep, and there was no hot water in the morning. While the owner who greeted us was plenty nice, and I would rather support a family-owned business than a chain hotel, just say no. There are plenty of other hotels in the area that will fill your needs better, such as Howard Johnson, where we stayed the previous weekend.

Then I didn't think to make a dinner reservation, so we wandered around Northampton hearing the same response of a 45 minute wait at every place, until we finally ended up at a sushi restaurant called Osaka. Which was fine, just not what we were in the mood for. I rarely have to make reservations in Brooklyn, so I forget that you might need them in a place that's not gasp!a big city.


Salvation came the next morning at brunch. Once again, we were thwarted by a 45 minute wait at what I had read was one of Northampton's most popular brunch spots, Sylvester's. So we decided to amble around and see if we could find a way to eat sooner. Luck came upon us when I saw the sign above - brunch! kegs and eggs! outside an unassuming place that ended up being The Dirty Truth Beer Hall. As we walked in the door we noticed a small Beer Advocate poster that ranked the place as one of the best beer bars in the country. It was then we knew we were at the right place. They had more taps than we'd ever seen behind a bar - 42 to be exact - and a huge blackboard listing great beers such as Allegash, Victory, and Bear Republic.


We really regretted not knowing about The Dirty Truth, or its sister bar, the Moan and Dove in Amherst, the night before when we had a few lackluster beers before dinner at both the Amherst Brewing Company and the Northampton Brewery.

I believe they have served dinner for a while, but this was The Dirty Truth's first day open for brunch! Jesse enjoyed a simple omelet, while I had what was called "Caitlin's Sandwich", featuring a firm fried egg, tomato tapanade, chevre, and spinach, on crisp whole grain toast. It was delicious, filling, and the kind of breakfast sandwich I would love to make at home. I didn't get a chance to have a beer, as it was too early in the morning for me to be in the mood, but I thoroughly recommend checking out this beer bar and gastropub if you are in the area. (To my sister Michelle who goes to college nearby - I am very sorry you have to wait three more years before you can enjoy this bar).

The moral of the story is, when going on a trip, make sure to a. check out Beer Advocate for good bars in the area, b.make a dinner reservation once you've found a good restaurant, and c. don't skimp on the lodgings.

Dark Days Challenge Week 4: Saturday Mornings

What you see above is a typical brunch in my home on the weekends - eggs, toast, and homefries - and it's all local. I've been waiting to tell you all about my weekend morning feasts until I could say that. Last weekend I found flour at the farmers market, so I was able to make my weekly bread local AND homemade! I don't know how I missed the flour before...maybe I never looked closely enough, or maybe the farmer had just freshly milled some that week. It's from Oak Grove Mill on the Blew Farm in Franklin, NJ, only 50 miles away, and in addition to the whole wheat flour I purchased, he was selling a whole cornucopia of rye, cornmeal, pancake mixes, and buckwheat. I was happy to discover that this local flour worked just as well for breadmaking as King Arthur flour. So there you have it, homemade toast, potatoes and onions from the GreenMarket, and eggs and butter from Ronnybrook Farm. Somtimes I wash my breakfast down with a cup of sweet Ronnybrook milk too.

Afterward, we get dressed and trek a few blocks away to the Greenmarket in McCarren Park, where we refresh our supply of eggs, milk, butter, vegetables, and so on for the next week. (Sometimes I also supplement this with a trip to the Union Square market, if the selection in McCarren Park is particularly scarce). Saturday mornings have become my favorite part of the week ever since I started going to Greenmarkets this summer. For some reason, I really look forward to the chance to be outside in the morning air to pick out my food for the week from farmers who always manage to smile even when that morning air is frigid. And the chance to enjoy a leisurely, terrific, fresh meal, knowing that it's better than Enid's, which I used to think served the best brunch in Williamsburg. When the weather was warmer and the Greenmarket teemed with hipsters, strollers, dogs, and other ecletctic personalities, I was energized on Saturday mornings to wake up as early as possible and get to the market before all the good stuff ran out. Now that it's winter, I'm lazier and sleep in because there isn't much competition over eggs and vegetables, and also because I think I have a touch of seasonal affective disorder.

To think that last winter I didn't even think about where my food came from and felt awkward and intimidated by farmers markets. Actually, I think my whole environmental awareness emerged around this time last year, when I started reading No Impact Man and other green blogs, but my enthusiasm for local eating didn't really start until I was inspired by One Local Summer to make great meals out of ingredients from farmers markets. So next time you're planning a grocery store trip, consider spending a fun morning or afternoon at a farmers market instead. Something tells me you'll find it more enjoyable and rewarding.

Lemon and Basil Eggs over Foccacia

Fresh loaf of foccacia bread (or whatever yummy fresh baked bread you can find - I used black olive semolina)
2 tbsp olive oil
1 tsp lemon juice
3 eggs
1/3 cup milk
1/4 cup parmesan, grated
1/4 cup fresh basil, chopped
salt
pepper

Preheat oven to 350. Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the lemon olive oil. Place on a baking sheet and toast for 10 minutes.

Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in bread pieces. Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes. Cut the baked foccacia into 8 pieces and serve.

From Giada de Laurentis, Everyday Italian