OMG Lamb (and Cumin-Roasted Carrots & Potatoes)

Since Sunday, I've been repeating a particular mantra: "All I want to do is go home and cook that f***ing lamb!"


Why the foul-mouthed theatrics? Well, first there was The Epic Oven Fail of 2010 (Adam, remember how much I adore you). I bought a 6 lb. ($40) leg (LEG!) of lamb from Whole Foods on Sunday morning, psyched to (as I had promised) roast it in Adam's oven and serve it for the Superbowl festivities he was hosting. At 2 PM the day of the big game, Adam texted me saying his oven was suffering from an electrical failure, rendering it locked (LOCKED!), and thus unable to roast said lamb (or to cook his delicious stuffed pizza, trucked in from Indiana).

Needless to say, we all survived. The Saints were victorious, and the patron saint of snack foods, St. Guacamole, saved the day.

Then came Monday. I rarely curse (on this blog, I mean), but Monday was an undeniable shitshow from the very beginning. Said shitshow continued well into the evening (until midnight, to be precise), as my Digitas team toiled into the night creating brilliant online advertising that will one day be avoided by all of you in a fit of irritation.

I digress.

Back to the lamb. As you can see, for the past 48 hours, my lonely leg of lamb, having made the arduous trek from New Zealand to the Whole Foods in Boystown, was left to marinate in the fridge for a full 48 hours in a blanket of the delectable Tunisian chile paste, harissa. It had been sitting in salt and harissa for two days. And that, my friends, is not a curse - it is a blessing of the most savory, meaty variety.

Because that lamb, I swear to God, was the most delicious meat I have ever put into my mouth. Most. Delicious. Meat. Ever.
You all KNOW how I feel about meat: lukewarm, at best! But this was no ordinary meat. It was the best. Ever.

So, in conclusion, I advise all of you to buy an absurdly large and expensive leg of lamb, rub something all over it, and then become too busy to cook it for two days. In the end, you will thank me. Seriously.


INGREDIENTS

6-lb. leg of lamb, bone-in (fresh)
lots of harissa paste (I used about a half a jar)
lots of kosher salt (don't be shy, salt it up, it's a whole damn lamb's leg for god's sake)
1/3 c. olive oil
5-6 cloves garlic, minced
lots of freshly chopped cilantro
lots of freshly chopped parsley
3 medium carrots, in large chunks
7-8 baby yukon gold potatoes, halved
1 red onion, in large dice
drizzle olive oil
2 tsp. cumin
salt and pepper to taste

STEP ONE:

Place the raw lamb leg in a large baking dish (I used a 9 X 12 casserole dish, and the lamb bone hung out the side - I also had to turn the dish sideways when I put it in the oven - the hilarity of living in a shoebox), fat-side up. Make shallow slices in the top of it, diagonally going both ways (making an allover X pattern). Rub with salt, then harissa. Cover with plastic wrap or aluminum foil and refrigerate for 1-2 days. In an airtight container, combine olive oil, garlic, cilantro, and parsley. Shake. Refrigerate that also.

STEP TWO:

Preheat the oven to 450. Toss the carrots, onion, and potatoes in the olive oil with salt, pepper, and cumin in a baking dish. Set aside.

STEP THREE:

Take lamb out of fridge. Remove plastic or foil. Rub the harissa into the lamb again (not new harissa, just the same harissa - jsut give it a rub). Pour the oil-garlic-herb mixture over the top. Place the lamb in oven and roast at 450 for about 30 minutes.

STEP FOUR:

Turn the heat down to 350 and place the potato/onion/carrots into the oven with the lamb. Roast the veggies and lamb for another hour. After an hour, take the meat's temperature. The lamb needs to reach an internal temp of 145 (make sure the meat thermometer does not touch the bone). If the lamb is up to temp, remove it from the oven and cover it with aluminum foil. Allow it to rest for 15 minutes. Let the veggies keep roasting till the lamb is done resting.

STEP FIVE:

Slice the lamb. Serve it with the vegetables. Enjoy!

Pork Chops in White Wine-Caper Sauce & Brussels Sprouts Gratin

I sort of had a religious experience with whole nutmeg.


At my recent gnocchi-making class at the Chopping Block (don't you worry, a gnocchi blog will be coming soon), we grated whole nutmeg into a rich cream sauce (truly the most delicious cream sauce I've ever had, and with 2 cups of cream and a stick of butter, there's no guessing why). The difference between freshly grated nutmeg and the pre-ground jarred kind cannot be overstated. Soon after, I bought whole nutmeg on my own - it's worth noting that it's no more expensive than ground nutmeg, and while ground spices from the supermarket last only about 6 months (and this is counting the time they sit on the store shelves), whole spices last between 1-3 years.

Gripped by a transcendent desire to be one of those people who toast and grind their own spices (because I have so much free time on my hands, you know), I headed straight to the Spice House.

I know I've mentioned The Spice House on this blog before. For those of you who aren't familiar, The Spice House is a specialty spice shop in Old Town. You can literally smell the delectable spices wafting down Wells Street from a block out.


The veritable food blogging saint Mark Bittman further goaded me toward the toasting-and-grinding light when he mentioned in his book, How To Cook Everything Vegetarian (a truly lovely book, and absolutely comprehensive), that spice "purists" use a mortar and pestle to crush their spices. To me, that sounded like a challenge.

I booked it to the Spice House immediately (as much to escape the interminable sounds of Modern Warfare 2's digital XBox explosions as to actually buy the spices). I didn't really have a plan going in, other than to buy as many whole spices as I thought I'd feasibly use. I picked up a wide range of spices, many commonly used in Indian cooking, as well as a few designer salts and a harissa spread, all for under $30. I'm really excited to make a true curry spice blend, but, much too excited to wait until I had a meal plan laid out, I decided to incorporate a few of my new spices into the dinner I had already planned to cook - pork chops.

I also made Brussels Sprouts Gratin and served the whole thing with roasted parsnips. I served the pork to Ross and Taylor and had a giant plate of veggies for myself (although I did taste the pork and sauce, because after all that old-school crushing of spices, there was no way I wasn't going to try it). Here's how it came together:

INGREDIENTS

PORK

whole mustard seeds
whole fennel seeds
whole black peppercorns
1 T. butter
1 T. olive oil
2 pork chops, fresh
flour
salt
~3/4 c. white wine
fresh chopped parsley
capers

BRUSSELS SPROUTS

~2 lbs. fresh (raw) Brussels sprouts
2 T. butter
2 T. flour
~1.5 cups milk (I used 2%)
salt
pepper
freshly grated nutmeg
grated parmegiano reggiano
~1 cup panko bread crumbs
2 T. butter
salt and pepper

PARSNIPS

5-6 medium parsnips, peeled and cut into roughly equal chunks
olive oil
salt and pepper

STEP ONE:

Preaheat the oven to 375. Par-boil the Brussels srpouts whole until tender but still bright green. Drain. Cut off tough bottom part and cut in half. Place in a baking dish.



STEP TWO:

In a dry pan, toast the mustard seed, fennel seed, and peppercorns for about 2 minutes. With a mortar and pestle (or in a spice/coffee grinder), crush the spices.

STEP THREE:

In a smallish baking dish, toss the parsnips with a little olive oil and salt and pepper. Bake for about 45 minutes, until soft and browning.

STEP FOUR:

Melt 2 T. butter in a pan and stir in the breadcrumbs, seasoning with salt and pepper. Stir them around in the butter until they are coated. Set aside.

STEP FIVE:

In a shallow pan, melt the butter for the Brussels sprouts gratin and whisk in the flour to make a roux. Cook for a couple minutes. Whisk in the milk and season with salt, pepper, and nutmeg. Turn up heat and cook, whisking constantly, until the bechamel is thickened. Grate in the parmesan cheese. Pour over the sprouts. Top with the bread crumbs. Bake for about 30-40 minutes, until edges are bubbly and breadcrumbs are browned.




STEP SIX:

Heat the butter and oil for the pork in a skillet. Dredge the pork chops in a little flour, removing excess. Place in the pan, topping with salt and the crushed spices, pressing them into the meat. Cook on one side until beginning to brown. When browned on one side, flip over and fry on the other side until browned. Add the wine, capers, and parsley. Cover and cook over medium heat until pork is cooked to your liking. Serve with the Gratin and the parsnips, drizzling the sauce over the pork.



Here's what Taylor had to say about the meal:

"Sure, the pork was perfectly cooked with a nice earthy spice blend that complimented it perfectly. And yeah the parsnips were evenly browned and delicious. But the real triumph of this dish was making Brussels sprouts not only edible but quite delicious. I guess that's the magic of cheese. Another triumph for the Fearless cook, for sure."

Nice! A success! Ross seemed to enjoy it too, judging by his empty plate. I was pretty happy with the way the sauce came out - the freshly ground spices were super flavorful, and the fact that they were more coarsely ground than they'd be from a jar added a pleasant textural element.

I can't wait to do more toasting and mortar-and-pestling, especially with an Indian spice blend! Check back soon for more spicy action.

Thanks for reading! More soon...

Battle Chili, Part 1 - Three-Bean Turkey Chili

It won't come as a surprise to most of you that I'm really competitive.


So you'll understand my excitement at the announcement of my company's annual Chili Cook-off. The proceeds go to a great cause - the Greater Chicago Food Depository - and everyone at Digitas gets to enjoy homemade chili cooked by their colleagues. Apparently, I'm up against some stiff competition. Luckily, the Cook-off isn't for another month, so I have a lot of time to test recipes.


My plan is to cook one chili recipe per week up until the competition, and enter the best recipe I come up with. I am, of course, entering mine into the "non-traditional" category, because I just can't go up against people who have been cooking regular beef-and-red-bean chili for years. My strength lies in creativity - I hope.


This first recipe came out pretty well. The turkey flavor, despite my aggressive seasoning, really comes through to complement the mix of beans. Overall, I'd say this recipe is solid, but not yet a winner. Fortunately, the thrill of head-to-head battle has my head positively overflowing with chili ideas, each one more creative than the last.


I am going to need honest, willing chili judges over the next few weeks, so if you consider yourself a connoisseur, please let me know and I'll reserve you a spot at the judges' table (AKA my coffee table). I'm going to be faced with more chili leftovers than you can shake a wooden spoon at in the month of February - thank goodness it keeps getting better the longer it sits.

THREE-BEAN TURKEY CHILI

INGREDIENTS

2 T. olive oil
1.5 lbs. ground turkey
1 medium white onion, diced
1 large carrot, diced
3 ribs celery, diced
1 green bell pepper, diced
3-4 T. chili powder, more if needed
a couple dashes cayenne pepper
a couple dashes paprika
salt and black pepper to taste
1 large can diced plum tomatoes
1 regular sized can diced tomatoes and green chiles
1 small can tomato paste
~1/2 c. water
1 can red kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can cannellini (white kidney) beans, drained and rinsed
sour cream and grated cheddar for serving
salad and bread for serving (optional)


STEP ONE:

Heat olive oil over medium high heat in a large pot or Dutch oven. Cook turkey, seasoning with a bit of all the spices, until browned. Add the onion, carrot, celery, and green pepper. Add more seasonings and cook until the vegetables are softening and most of the moisture has steamed away.

STEP TWO:

Add the tomatoes (with all juices), tomato paste, water, and still more seasonings - especially chili powder. Stir to combine. Add in beans and stir again. Cover and cook for about 30 minutes over medium-low heat.

STEP THREE:

Taste the chili and add more seasonings if you need to. Cover and cook until you're ready to serve it - longer is better. Serve and enjoy!

Summer in January

Aaaah...life's little luxuries. 40-degree days in January in Chicago (thank you, El Nino!). Coming home after a hellish work week and cooking a relaxed meal at home with a glass of wine. And shrimp pasta so tangy and bright that it almost doesn't feel like winter at all.

Eating this pasta is like escaping to a tropical beach from a blizzard (or ice storm, or icy rain, or ice...hail?!). No matter the weather, or whether it's a weekday or a lazy weekend night at home, this dish is so easy and foolproof that it's always a perfect time to make it.

I picked up the Italian sweet peppers (they come in bell pepper colors but are the same size and shape, roughly, as jalapenos) at Trader Joe's, and every time I use them I wonder why I don't use them more often. They're sweeter and crisper than bell peppers, but not spicy, so they're perfect for any palate - even spice-sensitive ones. They really jazz up the flavor of a sauce. And speaking of sauce, this simple scampi-inspired one is low on ingredients but high on flavor. If you're not a huge fan of lemon, I might start with half a lemon, but the overall effect is tangy, crisp, and delightfully sunny.


SWEET PEPPER SHRIMP SCAMPI & SPAGHETTI

INGREDIENTS

2 T. olive oil
1 T. butter
1 very large or 2-3 small shallots, chopped
1/2 lb. grape tomatoes
10-12 small sweet Italian peppers
3 cloves garlic, minced
juice of one lemon
~1/2 c. white wine
fresh chopped parsley
salt and pepper
red pepper flakes
1 lb. raw, peeled and deveined shrimp
2-3 more T. butter
whole grain spaghetti (1/2-2/3 of a package)

STEP ONE:

Heat 2 T. olive oil and 1 T. butter in a large skillet with semi-high sides. Cook shallots, tomatoes, and peppers, seasoning with salt and pepper, until beginning to soften. Add in garlic and cook for another minute.


STEP TWO:

Add lemon juice, wine, parsley, red pepper flakes, and a little more salt and pepper to pan. Stir and cover. Cook over medium-high heat. Meanwhile, cook the spaghetti until al dente.



STEP THREE:

Add shrimp and the other 2-3 T. of butter to pan. Cover and cook until shrimp are pink, stirring when neccessary and seasoning as needed. Serve over noodles. Enjoy!




These past few weeks, cooking at home has truly been a luxury - I've barely set foot in my apartment the entire month of January! It's nice to remember what makes me love it so much. I hope you're all off to a fantastic start to the new year, and finding - no, making - time to do what you love.

More soon!

Zin-fully Delicious Short Ribs

With a wallet brimming with just-unwrapped Christmas cash, most city gals would run to their nearest Zara, buy an absurd faux-fur vest, and strut out onto the streets to find some good sushi and a cocktail!


Not this girl. But mostly because I had already bought said vest in one of those one-for-you-two-for-me Christmas shopping slip-ups. So, feeling, as I often do, generous toward myself, I bought what I've been lusting after for about two years now: a Dutch oven. Coming in at a very reasonable (as these things go) $50, you'd think I would've had one by now (I'm not one to deny myself much, as is plain to see).


My better half was due to arrive back from his Mexican surfing vacay with his mom, and I wanted to treat them to something delicious to make their transition back to sub-Arctic temperatures slightly more bearable. For some time now, I've been feeling compelled - yes, compelled is the accurate word here - to braise. And braise I did! I braised like no one has braised before! Er, like...well, many people have most likely braised before.


My compulsion to braise and my recent semi-obsession with making short ribs collided in a meaty explosion of slow-cooked goodness, all dripping in glorious Zinfandel. Biting into the spoon-tender ribs was like coming in from a blizzard and sinking under your covers still fully clothed to read Twilight - pure guilty pleasure. And don't think that just because this recipe looks a tad advanced or because it "requires" a $50 piece of cooking equipment (it doesn't), that you can't tackle it at home. With a few hours to kill (and maybe a great glass of wine and some tween vampire lit), you'll be singing your braise's praises without a hitch. Promise.


INGREDIENTS

4 beef short ribs, bone in
1/2 bottle Zinfandel
1/2 carton beef broth
2 large leeks, white and light green parts only, halved and sliced
2 medium carrots, peeled and sliced
3 ribs celery, chopped
2-3 T. olive oil
salt and pepper
about 16 small (golf-ball to egg-sized) thin-skinned potatoes (like baby Yukon gold)
mix of chopped fresh herbs (like rosemary, parsley, oregano, etc.)
2 T. butter plus 1 T. olive oil
salt and pepper
dash of cayenne pepper
5-6 small heads Belgian endive, trimmed, separated into leaves
handful toasted walnuts
1 ripe pear
blue cheese crumbles

[for salad dressing:]
juice of 1 lemon
dollop of dijon mustard
olive oil
dollop of honey
salt and pepper

DIRECTIONS

STEP 1:

Bring the ribs to room temperature. Salt and pepper them generously on all sides. Preaheat oven to 350. On the stovetop, in a Dutch oven or large skillet, heat the olive oil. Brown the ribs on all sides, working in batches if necessary. Set aside, and drain all but about a T. of the remaining fat in the pan. To that, add about a T. of olive oil over medium-high heat.

STEP 2:

Add the leeks, carrots, and celery to the pan, adding a little salt and pepper. Cook, scraping the brown bits from the bottom of the pan, until beginning to soften, about 10 minutes. Return the ribs to the pan. Pour in the wine and broth so that the liquid comes about 3/4 of the way up the sides of the ribs, but does not totally submerge them. (At this point, if you are not cooking in an oven-safe pan, transfer all of this to an oven-safe dish with a lid). Put the lid on the pan and braise in the oven for about 2.5-3 hours, until the meat literally falls off the bones.

STEP 3:

About 45 minutes before the braising is done, boil a large pot of salted water. Par-boil the potatoes until they are easily pierced with a fork, but not falling apart. Drain. Return the same pot to the stove and heat some olive oil and butter (about 3 T. total) over medium heat. Add the potatoes, salt, pepper, cayenne pepper, and fresh herbs to the pan. Cook them until they begin to get brown and crisp on the skins, stirring occasionally, and smashing a few down so they crack open and suck up the oil.

STEP 4:

Whisk together all salad dressing ingredients, then slowly whisk in olive oil to emulsify. Place the thinly-sliced pear into the bowl of salad dressing (to prevent oxidation) until ready to serve. Place some endive on each salad plate. Top with some dressing-coated pears, walnuts, and blue cheese crumbles. Drizzle a little more dressing over it all if if seems a little dry.


STEP 5:

Serve: place 4-5 potatoes on each plate, along with one short rib per person, topping it off with a little jus from the cooking pan. Serve with the salad. Enjoy!

Ross said that I could "easily charge $25 to $30 for this in a restaurant." [*blush*] And Ross' mom (no shrinking violet in the kitchen herself) said they were the best short ribs she'd ever (ever!) had. I'd say my tryst with braising turned out better than expected - and I have a feeling me and my Dutch oven (we are, it may go without saying, are staunchly Team Edward) are going to be mighty cozy all winter.

Cauliflower Puttanesca

What does a not-very-true-to-the-original-recipe Pasta Puttanesca sauce have to do with my recent trip to Williamsburg, Brooklyn, New York, America?


Not very much at all. However, I must've been really, really excited to eat this - excited to the point of shaking - because when I uploaded the photos and saw them on the big screen, all but one were hopelessly blurry. And I was really, seriously excited to see THE Brooklyn, NY. And I was so excited once I got there, I sort of forgot to take pictures of it, too.


I was there for a whirlwind 48 hours, and my equally-high-energy, fast-walking friend Jesse and I managed to fit about a week's worth of fun into said hours. An incomplete list of where and what:

- Brunch at Juliette in Williamsburg, where we saw a movie being filmed
- Trip to SoHo to go to Madewell, the J. Crew brand for slouchy hipsters
- Appearance at a surprise party at Bowery Bar, followed by...
- Urs Fischer opening at the New Museum
- Pile of fries (with ketchup and mayo) at a German bar I can't remember the name of
- Drinks at Nita Nita in Brooklyn
- Brunch at Lodge in Williamburg (I had an absolutely amazing curry tofu scramble)
- Inaugural trip to Bergdorf Goodman on 59th - I touched a $12,000 Oscar de la Renta gown
- Just-for-kicks stop into the new LV store, which is winning design awards left and right
- A quick stop into 10-ft. Single, consistently named the Best Vintage Store in the County (and trust me, it's incredible)
- *Amazing* dinner at Dressler - I had the duck. There are no words.
- *Equally amazing* dessert at Marlow and Sons - apple crisp that blew. my. mind.


At any rate, after Hurricane Brooklyn, I was pretty much too exhausted to cook much of anything last week, but I did manage to eke out this simple dish. Puttanseca is traditionally made with pancetta (and not with a mirepoix base); it's basically just a simple, spicy tomato sauce. Since I've been on a major cauliflower kick for the past, oh, 6 months or so, I thought I'd throw that in, too. I actually love the flavor of black olives with cauliflower. They both have a subtle bitterness that goes nicely together, and the capers and olives help to add a nice saltiness to the otherwise pretty bland flavor of cauliflower.

CAULIFLOWER PUTTANESCA

INGREDIENTS

1 head cauliflower, chopped into florets
1/2 lb. whole wheat rigatoni
1 small onion
1 carrot, peeled and thinly sliced
1 rib celery, peeled and thinly sliced
2 T. olive oil
handful kalamata olives, chopped
1/2 small container capers (or less, depending on how much you like capers)
1 large can crushed tomato with basil
1/2 can tomato paste
glug of red wine
salt to taste
black pepper
pinch of red pepper flakes
fresh chopped parsley
grated parmesan, optional

STEP 1

Heat olive oil in a large, deep pot. Cook onion, celery, and carrot over medium heat, seasoning with salt and pepper, until softened and translucent, 5-7 minutes. Pour in wine and stir, scraping any brown bits from the bottom of the pan.

STEP 2

Add the rest of the ingredients to the pot, stir, cover, and cook until the cauliflower is tender (about 10 minutes).

STEP 3

Meanwhile, cook the pasta in salted water. Drain. Place some pasta into two bowls. Top with the cauliflower puttanesca and cheese. Enjoy!

I'm always sad to leave New York, but I always know that I'll be back. Hopefully very, very soon. And admittedly, I was happy to come back to my tiny little apartment, my better half, and this little ball of love:



Thanks for reading! More soon...

Copycat Risotto and a Gorgeous Disaster

Has anyone else been following Project Runway like a hawk tracking its prey through an open field?


Remember a couple episodes back where Mean-a Irina accuses Althea on the runway of copying her Aspen look, and Althea claimed her voluminous sweater was based on her own original sketch all along? This was a classic case of who-thought-of-it-first. This kind of stuff happens all the time among creatives working closely with one another (it happens to me in my job, like, every day). You see striking similarities between your work and someone else's, and no one can quite figure out whose idea was the original one.


That same phenomenon happened in my kitchen the other night. I was thinking over the ingredients I had - collard greens, arborio rice, butternut squash, bacon - and it occurred to me that a Butternut Squash, Collard Green and Bacon Risotto would be lovely. Later, I was perusing NewYorkTimes.com, one of my daily staples. I was looking through the recent recipe archives when I came across - you guessed it - Risotto with Butternut Squash, Bacon, and Collard Greens. Had I seen that recipe before, and had it lodged in my gray matter, only to resurface when the time was right? Admittedly, I made a dish very similar to this a couple weeks ago on a random night in with my friend Sarah, but this exact recipe - collard greens and all - well, I suddenly understood Mean-a Irina's irate runway reaction.

Regardless, this risotto is delish, be it hacked or not.

BUTTERNUT SQUASH, BACON, & COLLARD GREENS RISOTTO

INGREDIENTS

1 smallish butternut squash, cut into smallish chunks
1 T. olive oil
salt and pepper
4 slices natural bacon, cut into small pieces
1 T. olive oil
2 T. butter
1/2 small onion
2 small shallots
2 cloves garlic
1 c. dry Arborio rice
1/2 c. white wine
zest of one lemon
1 container chicken broth (the box container)
2 bunches fresh collard greens, washed and sliced into ribbons
10-12 leaves fresh sage, chopped
salt and pepper
Parmesan cheese for serving (freshly grated)

STEP 1:

Preheat the oven to 400 degrees. Toss the butternut squash chunks in a little olive oil, salt, and pepper, and roast until soft and beginning to brown at the edges, about 30-40 minutes, stirring around a few times in the baking dish.


STEP 2:

In a large, deep pot, fry the bacon pieces until lightly browned. Remove from pot with slotted spoon and set aside. In another, smaller pot, heat the chicken broth, covered, over low heat. In yet another pot, boil some water and boil the collards in it for about 5 minutes. Drain and set aside.


STEP 3:

Drain almost all the grease from the pot, but do not wipe out (you want the brown bits on the bottom of the pan as well as a little grease). Add the olive oil and butter to this pan over medium heat. Cook the shallots and onion, seasoning with a little salt and pepper, until beginning to soften. Add the dry Arborio rice and stir. Pour in the wine, and stir, scraping the brown bacony leftovers from the bottom of the pan (trust me on this part). Add the garlic and lemon zest. Cook until the rice begins to look translucent.

STEP 4:

Add the chicken broth, about a 1/2 cup at a time, and stir constantly until the rice grains have almost completely soaked up the broth. Do this over and over until the broth is gone. Stir in the sage somewhere in the middle of the brothing action. About 5 minutes before you want to stop cooking the risotto (when there is still some broth to be soaked up), stir in the greens, squash, and bacon. Taste and adjust seasoning.



STEP 5:

Serve in shallow bowls immediately, and grate some fresh Parmesan over the top. Enjoy!


I'm sure it's no surprise to you that I don't post everything I cook on this blog. If that were the case, you could assume I only eat about once every week or so, and we all know that's not true. Sometimes, I intend on taking photos as I cook, then forget. Sometimes, I'm so hungry that slowing down to take a photo before I eat seems completely absurd. And sometimes, I just plain screw something up and decide not to tell anyone about it.


These pancakes, however, fall somewhere in a gray area - I did sort of screw them up (but I proceeded to eat them anyway). And despite the fact that they were oozingly raw in the center, they photographed beautifully. A second batch actually turned out OK, so I decided to post the recipe with the simple warning to not make the pancakes too thick when you put them in the pan. Unlike raw cookie dough, no one wants to eat raw pancake batter.

PUMPKIN PANCAKES


INGREDIENTS (not exact recipe I used, but a good recipe from Martha Stewart Living)

1 and 1/4 c. all-purpose flour
2 T. brown sugar
2 teaspoons baking powder;
1/2 teaspoon each cinnamon, ground ginger, and salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

STEP 1:

Mix together first 6 ingredients. Get a nonstick pan medium-hot.


STEP 2:

Mix the remaining ingredients in a separate bowl. Fold mixture into dry ingredients. Melt some butter in the skillet. Pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8 to 10.



Other than the raw first batch, these pancakes were a delicious fall indulgence, and so pumpkin-y! We all know at this point how I love a hot, hearty breakfast.

Thanks for reading! More soon...