G and I went out to eat for our anniversary 2 weeks ago. We never went out all that often before, but with the pandemic it’s been a truly rare occasion. We love ordering small plates so we can taste a variety of options.
What I truly find the most amusing about some of our selections is how I never would have eaten some of these things even 5 years ago. I’m the girl who used to put her hands in baggies to make hamburger patties. Things do change.
Lately, with my Food Channel viewing, I’ve developed a desire for French-type classics. We had Foie Gras, my love for chicken liver mousse continues to grow, we tried a pate maison (don’t panic, It was basically a chicken loaf). I’ve developed an intense love for charcuterie plates.
My biggest problem is sharing them with people. I have a small posse I feel comfortable hanging with, but they aren’t the most adventurous of eaters. I need people to share my new food loves with who also happen to be well vaccinated.
1 cup roasted bone marrow cooked and cooled
1 cup butter softened
Combine and blend well. Place in cellophane, wrap and place in refrigerator to firm up.
*****from the Recipe Box:
Slice some butter and put it on top of your hamburger or steak. It’s quite good.
Add some salt.
Your butcher will be ever so helpful with your marrow bones.
and remember: The cost of not following your heart is spending the rest of your life wishing you had. Big kiss, Lynn
Why have I always assumed cooking a roast was a time consuming process? I made a pork tenderloin for dinner last night and it took about 20 minutes. What’s up with that?
I love pork tenderloin and I need to cook it more often. I think my mother gave me the impression you had to cook pork until it was dead or you were going to get trichinosis. Pigs don’t deal with that anymore, so neither should we.
Basically, I liberally salted and peppered the loin which was about 10 inches long and 3 inches in diameter. And when I say liberally, I mean liberally. You can barely see any meat when I’m done. I’ve brought the meat up to room temperature. It will cook better that way.
I browned the meat on all 4 sides.
I put the loin on a piece of foil on a small baking sheet. I bake it at 400 degrees or so. I want it to reach about 145 degrees internally. It will still be a little pink in the middle, but that’s a good thing.
*****from the Recipe Box:
This is a fast and easy dinner
I served it with Waldorf Salad and glazed carrots. Numm!
and remember: My diet has failed. I will now concentrate on growing taller. (Thanks C & B)
I love pancakes. I think most Scandinavians do. I just bought a new pancake gridle to make an old favorite: Dollar Pancakes.
Back in the old days, we would have monthly breakfasts with one of G’s sisters and family. Our brother-in-law always made Dollar Pancakes. They became quite the family favorite.
This is a stovetop gridle which makes 7-3 inch pancakes at a time. They cook really quickly, so you can feed a family without waiting forever.
You can find my Darigold Pancake recipe a few recipes back. Or, you can use the Betty Crocker recipe. I will even use Bisquick or Jiffy in a pinch. These are so fun. Kids love them and I do too. G likes them with syrup, but I like them with sour cream and ligonberry jam.
*****from the Recipe Box:
They really do cook quite fast so keep on eye on them. I flip them with a fork.
G wants to try them with blueberries.
I promise this is my last pancake recipe for awhile.
and remember: “Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” Big kiss, Lynn
Every so often, I see a recipe that really makes me go “hmmmm”. I’m not quite sure why I’m in such a pancake/French toast/waffle mode, but I am. Maybe it’s the weather vacillating between spring and winter. Maybe it’s almost spring. Maybe I just love all things pancakes and French toast. Whatever.
These look as good as they taste. They are about the size of a golf ball and bake up brown and toasty. A couple on the plate with bacon or sausage and you have a meal.
8 ounces butter
1 to 2 tablespoons syrup
1 tablespoon ground ginger
French Toast Puffs:
Nonstick cooking spray, for the baking sheet
2 ripe bananas
3 cups milk
1 cup toasted coconut flakes
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground turmeric
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 to 2 loaves bread cut into crouton-size pieces
Maple syrup, preferably from Vermont, for serving
For the ginger butter: Place the butter, syrup and ginger in a food processor and process until smooth. (If no processor is available, you may use softened butter and whisk all ingredients instead.) The butter should have a smooth consistency, ready to be dipped into.
For the french toast puffs: Preheat the oven to 500 degrees F. Spray a large baking sheet with cooking spray.
Put the bananas, milk, coconut, sugar, cinnamon, turmeric, nutmeg, vanilla and salt in a blender and blend until smooth. If there are a few small chunks of banana, don’t worry, it will add to the texture of the puffs.
Put 1 loaf’s worth of bread chunks in a large mixing bowl, followed by the batter. With a spatula or fingertips, gently fold everything together. Take care not to overmix. Homogenous is boring, so we are looking for the bread to be mostly intact, moistened by the batter. Let sit for 5 minutes. The texture should now be soft and wet, not soupy (if it’s soupy, add more bread).
When the correct texture is achieved, it will be easily scoopable with a golf-ball-sized cookie scoop. Scoop out all of the bread-batter mix onto the prepared baking sheet. Keep it funky and scoop larger amounts than the scoop can hold, like a scoop of hard ice cream. Bake until golden brown and crispy on the outside, 10 to 15 minutes. (Browned and slightly crunchy on the outside, and soft on the inside, is our goal.) Eat with hands, dipping into Vermont maple syrup and ginger butter.
*****from the Recipe Box
This recipe is from a vegan restaurant in Vermont called Pingalla. I am not making it vegan. Don’t care. It looks amazing.
I did not make ginger butter. I made creamed honey butter instead.
My puffs flattened out a bit too much this time. They should be spherical.
and remember this Norwegian saying: It is better to stand and fight. If you run, you will only die tired. Those Vikings were very smart. Big kiss, Lynn
Or as we used to call it in my family, “the pancake wars”.
As a family, we love pancakes. My dad used to pride himself on his lighter-than-air pancakes. He claimed you needed weights to keep them from floating away. His recipe came from the infamous Betty Crocker Cookbook that we all loved.
But then, I bought some buttermilk to make pancakes and there on the side of the carton was a pancake recipe. If you live in the Pacific NW, you know about Darigold dairy products. They make everything from yogurt to butter to all things milk.
I can’t even say what made me try it. I cut the recipe off the carton and I’ve been using it ever since. My dad and I used to argue about who made the best pancakes. I know I did, but it’s hard to refute the patriarch of the family. We will never know.
2 cups sifted flour
1 teaspoon salt
1 1/4 teaspoon baking soda
3/4 teaspoon baking powder
2 eggs, unbeaten
2 cups buttermilk
1/4 cup melted butter
Sift dry ingredients together. Add remaining ingredients. Mixture will be thick and lumpy. Drop by spoonfuls onto lightly greased griddle, spreading batter with spoon. Turn cakes as soon as browned and cook under side until browned. Makes five to six servings.
*****from the Recipe Box:
This is the original recipe I cut off the side of the milk carton about a zillion years ago.
and remember: I may not have gone where I intended to go, but I think I have ended up where I needed to be.Big kiss, Lynn