Lemon-ricotta pancakes with blackberries

June 28, 2010 § 4 Comments

I have no idea how I’ve not posted a pancake recipe yet. Breakfast foods are some of the most fun to make and enjoy, and I have several favorite pancake recipes. This lemon-ricotta pancake recipe is an ideal match for all the lovely berries in season right now. I chose blackberries, but of course, you can substitute your favorite berry. I love both the sweet-tart taste of fresh blackberries, and these pancakes are lush and rich without overwhelming the berries. A drizzle of maple syrup on top completes the perfect early-summer breakfast.

Both the lemon-ricotta mixture and the blackberries can be prepared the night before, and stored in the refrigerator. The next morning, all you have to do is assemble the rest of the batter ingredients and whip up a few batches. Start to finish, I bet you can get breakfast on the table in under twenty minutes. Of course, if you tend to sleep in like I do, you can serve these for brunch or even lunch…at four in the afternoon! « Read the rest of this entry »


Honey-whole wheat bread

June 22, 2010 § 1 Comment

These past few weeks have been incredibly hectic, what with computers crashing and cats stampeding through the apartment, cleaning up after the cats, and a late-night trip to the emergency room (don’t worry, I’m fine now!). However, this bread will take you back to a simpler, less hectic time. Plus, there is no need to knead this bread, just some quick stirs in a mixing bowl and you’ve done most of the work.

The original recipe is from the back of the King Arthur flour bag, but because I was too lazy to go to the grocery store to get oranges to then juice, I simplified the recipe a lot and crossed my fingers. Fortunately, delicious bread was soon mine. I like it toasted in the toaster oven with some cheese melted over top, but if you’re the sandwich type, some smoked turkey breast and spicy mustard would be delicious too.

By the way, my bread came out a bit less risen than I would’ve liked due to photography issues (lighting, etc.), causing a delay between various steps during the baking process. Your bread shouldn’t collapse like mine did, unless of course you are taking pictures of the process too. « Read the rest of this entry »

Cauliflower macaroni and cheese

June 14, 2010 § 3 Comments

The fine art of turning odds and ends into a meal is a challenge that I work on constantly, and I’m probably not alone in struggling to finish up, say, half a cauliflower and one cup of ricotta cheese. It’s not just using up the odds and ends, which is difficult enough, but also turning the sometimes random ingredients into something I’d want to actually make even without these limitations. However, sometimes it’s something like this cauliflower macaroni and cheese dish, which fulfills both requirements most tastily, that really shows how much fun kitchen problem-solving can be.

This is pure comfort food: tangy cheeses, tender cauliflower, and crispy prosciutto cloaking spiral macaroni. Of course, you can easily substitute breadcrumbs for the prosciutto, or perhaps swap out the cheddar cheese for my favorite, blue cheese. Plus, it’s easy to assemble and can be refrigerated until baking it just before serving it. This will definitely be making another appearance in my kitchen soon, and maybe yours too. « Read the rest of this entry »

Sesame-soy sauce salmon

June 5, 2010 § 7 Comments

Sesame-soy sauce salmon is a simple way to prepare salmon. It’s a great Asian-inspired marinade of bold soy sauce, sesame oil, and honey that complements the salmon without overpowering it. The initial recipe, long since lost, has gone through a few ingredient adaptations by my mother, and now I’m sharing it with you! It also called for grilling the salmon, but my family thinks it’s also delicious when baked or broiled for a quick weeknight dinner.

I love this way of preparing salmon because simple yet so flavorful, and really doesn’t require much beyond some quick prep work and marinade time. Once you’re ready to eat, pop it in a preheated oven or on a grill and you’re ready to go. I like to serve it with rice and bok choy stir-fried with garlic, but you could also serve it with a noodle salad, spring rolls, or fried rice, especially if you’ve got company over.

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