Breakfast: Oatmeal Pancakes and Buttermilk Syrup

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I start my day everyday with a cup of coffee.  It is important ritually and physically.  I love a dark roast with nutty flavors and a good amount of milk.  Perfection.  Sometimes I actually think about the morning cup of Joe the night before and look forward to it.  Is that going too far?  Maybe.  We all have our routines that keep life right!  This one is particularly important for me because I am not a morning person without it.  I am not really sure I am a morning person with it.  Coffee and the morning paper.  Yes, I actually hold a newspaper in my hands and read it.  No e-reader yet but I know it is coming.  Then there is breakfast!

Everyday breakfast is usually a light affair for me.  Something whole grain and nutritious such as yogurt topped with granola and/or fruit or whole grain toast with a smear of jam are among my favorites.  There are couple of breakfasts that I have made for years when the family is around or we have guests and this recipe for Oatmeal Pancakes tops the list.  They are packed with delicious rolled oats and are simple to make.  I like to serve them with maple syrup or golden syrup. For an extra special touch, I make buttermilk syrup which can easily be found in various recipe sites on the net.  I wonder who really is responsible for this buttermilk syrup recipe because it is really, really good.  I have never seen it in a cookbook.  I would love to know who came up with this incredible sweet concoction because I would have never thought of putting this combination of ingredients together.  I do know, it is delicious and complements these pancakes nicely.

Blood Orange Curd

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I love the intense flavor of a fruit curd.  Lemon and lime tops the list because they are the tangiest and I love me some tang!  I had a bag of blood oranges and since they can be tart, I thought they would be a shoe in for a delicious tart curd.  The result was delicious and delicate not the tangy curd I had expected.  It had more of a creamy orange flavor.  I was not completely happy with this curd, although it was quite good.  The second time I made it, I added the juice of a lemon.  This brightened the blood orange flavor and gave it the citrusy tangy edge that I craved.  It was creamier and smoother than a lemon or lime curd but it had the balance of flavor I was looking for.

Chocolate Bread

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Several years ago, on a day when I was shopping at the original Central Market (still a new store) in Austin, TX,  I came across chocolate bread in their bakery.  At the time, chocolate bread seemed so unique and I wasn't sure what to expect.  Was it going to be rich and decadent?  How is chocolate in the  simplicity of a bread?  I was intrigued so I bought a loaf.  It was delicious.  It was a simple, slightly sweet, intensely chocolate bread studded with chocolate pieces.  A plain slice was as good as one toasted with a smear of butter and strawberry or raspberry jam was a treat.  I have been on a mission ever since! 

Thanksgiving is almost here!

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Oh my, what a lovely holiday.  This is one day that is all about the food.  No gifts to buy, just the company of family and friends.  In my family, there are expectations for this day.  They expect the same bird recipe with stuffing or dressing and mushroom gravy and the meal has to end with chocolate pecan pie and classic pecan pie.  The sides are important but not as critical as the turkey, so I can get a little creative. This concept was tested one year when we spent T-Day at the Outer Banks.  The beach was awesome, but the turkey was just OK.  We ordered a turkey and my immediate family let me know that is not what they look forward to.  I guess this is where tradition steps in and takes hold. I am good with that.  This way the main dish has been tested and approved, so be it. 

Thanksgiving food is for Thanksgiving day and it is worth the wait.  We fix a large meal and eat till we are ready to pop, have leftovers for several days afterward and and then we are done until next year.  We have whole roasted turkey, stuffing, cranberries and pecan pie once a year.  So we are in agreement that Thanksgiving is for being thankful and copious amounts of our favorite delicious food.  Oh yeah, and family and friends, they are the icing on the cake!

Chunky Apple Coconut Cake

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Apple season has begun.  I love fresh, crisp apples.  At my farmer's market, the same orchard farmer who has the most delicious, juicy peaches every summer starts apple season with fabulous ginger gold apples in late summer.  This year he had lots of second apples because of hurricane Irene.  Did you know that the east coast had an earthquake (unheard of) and a hurricane in one week.  The area was already saturated with water and flooding was guaranteed.  There was more concern about trees falling over because of ground saturation than high winds and I am sure both happened, but luckily not in my backyard.  During both of these events I was in Houston where there was no rain, no wind, the ground was stable and the fires has not started yet.  It was a good time to be out of town but I was a little sad I missed the earthquake because it was such and unusual event for my area.  The hurricane I can do without.  I like electricity and hot water and I have had enough rain.

Chunky Honeycrisp Applesauce

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 I got a bucket of hurricane Irene apple seconds.  They were all Honeycrisps. I felt like I hit a home run!

Needless to say I pounced on these jewels.  They had dings and a couple of bumps but no bruises.  Even if they had bruises I still would have bought them to make applesauce.  Homemade applesauce is one of my favorite fall treats.  It is great for breakfast, a side dish for dinner, snacks and a fabulous ingredient for applesauce cake.  I really haven't found the perfect applesauce cake, maybe you guys know of one?!

Pomegranate Molasses

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 I love taking short breaks because you can't do everything, all the time.  This has always been my way no matter how much I love something.  Time to refresh.  Sometimes other stuff just needs to get done.  Dust bunnies aren't as cute as they sound.

Cooking and photographing the food can be a challenge sometimes because aspects of the process does not work out - such as . . .

• the food doesn't look right or I screw something up like forget a main ingredient (who does that!), 
• dark gloomy clouds pop up out of nowhere in the middle of a photo shoot and change the lighting to dismal grey and dungeon dark,   (note pic above)
• cats that are completely energized by the cooler weather are shooting and flying across the room playing under and over the props without a care for what I might be trying to achieve, 
• or the pressure is on because there is a hungry mouth repeating "are you finished yet? can I have some? please I have to leave soon!  I'm hungry." 

Zucchini Olive Oil Cake with Crunchy Lemon Glaze

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Here is an Italian cake that I ran across in my internet travels.  I was completely intrigued by using olive oil in a cake.  Olive oil is not usually used in for baking in American cakes and I was hesitant even though it is a staple in my kitchen and use it daily.  It is commonly used in Italian cakes and given the abundance of zucchini this summer and my quest to use it in as many new ways as I can come up with, I could not resist sharing this recipe with all who still have zucchini in their kitchen.  I know,  I know - enough of zucchini, but this cake was just too good to pass up!

Okra, Two Delicious Ways

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Okra is a vegetable that falls into one of three categories of love it, hate it or what the heck is it?  People who don't like it mention its sliminess and people who love it usually grew up with it.  Those who don't know what it is probably did not grow up in the south.  I fall into the category of "I grew up with it" and love it. Okra is a vegetable that originated in Africa and grows in more temperate climates such as the southern United States.  For me it is hard to choose a favorite vegetable dish, but if I had to it would be my Granny's fried okra.  I grew up going to my grandmothers house for Sunday dinners and I always had creamed corn, fried okra, corn bread, cantelope (during the summer) and black eyed peas.  I never wavered on this, ever.  My grandfather had a garden and a large freezer the size of most people's back porch.  It was always full at the end of summer and lasted throughout the winter with plenty to share with family and friends.

Sweet Corn Pancakes

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Corn pancakes made with fresh corn. Doesn't that sound like the perfect summer breakfast dish?  Where I live people are poised and ready for that first plump, sweet ear of corn and if the weather permits, we have fresh corn through September.  I grew up preferring white corn and white cornmeal and felt yellow corn was inferior.  When I was younger I was told that white corn was for people and yellow corn was for the animals.  Now I know that is just silly.  They taste very different and it is really just a matter of preference.  White corn such as silver king is sweet and delicate whereas yellow corn varieties such as the hybrid mirai  are firmer, sweet and has more of a corn taste.  There is also bi-colored corn that is a bit of both worlds.   These days I enjoy them all.  The only animals I need to feed are my family and they readily line up for fresh corn any way they can get it, grilled, boiled or creamed.

Creamed Corn with roasted peppers

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 White corn was used for this dish, probably Silver King.

Fresh corn is best grilled or boiled on the cob, seasoned with butter, salt and pepper.  Maybe some lime, pure chili powder and cumin might make an appearence!  There are other seasonings that enhance the simple deliciousness of corn but in my opinion, it is always best to keep it simple, quickly cooked and a few ingredients.  This year, because of the lack of rainfall in the northeast, corn was not at its best at the start of the season.  Some of the first corn I purchased at the market was small, dry and some of the kernels were hollow.  Not too promising.  Thank goodness, rain came and corn, along with other produce, improved.

When growing up, we hardly ever had corn on the cob.  It was always creamed corn.  Now I wonder why?  It probably is a uncomplicated reason like it is just how my Granny and Mom did it.  But now in my house the first corn on the cob is a seasonal event.  After a while of indulging on fresh corn on the cob, it is time to move on!  Now comes the creamed version along with the process of freezing portions to use through out the year in some of my favorite recipes. 

This recipe is way too ridiculously easy except for cutting the corn off of the cob.  That is always a pain.  Shucking the corn is a little messy which I do outside or preferably at the market where I buy it because they compost it.  If I am going to shuck, cut and prepare corn for creamed corn then doing extra for freezer storage kills two birds with one stone. I will reap the reward later!

For Creamed Corn:
makes a good amount  or 8 - 10 servings

2 tablespoon butter
2 tablespoons flour
1/4 cup milk, whole is preferred but 1% to half and half will work.
1/2 teaspoon kosher salt or to taste
fresh ground pepper
4 cups of corn kernels (exact measurement not necessary), about 6 ears corn

1 to 2 roasted poblano chilies, roasted green New Mexico chili  or roasted red pepper
     (optional, canned whole roasted chilies work well here)

In a large saucepan, melt the butter over medium high heat.  Add the flour, stirring constantly for about a minute.  Add the milk in a steady stream, constantly whisking.  Add the corn, roasted pepper (if using) and salt after the milk has thickened and the roasted pepper.  Simmer for a couple of minutes until the corn is slightly cooked.  Salt and pepper to taste.

Notes:

• Milk.  The higher fat milk used will produce a thicker, richer end result.  Alternatively for a truly indulgent creamed corn, 1/4 to 1/2 cup of heavy cream can be used in place of the butter, flour, and milk.  Just heat the cream,  add the corn, simmer until you like the consistency and season.
• You might ask what do I freeze corn for?  Mostly for three different dishes:  it is a delicious addition to cornbread, cornmeal pancakes with whole corn (it is just not the same without it) and corn pudding for Thanksgiving.

Summer Squash Casserole

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Summer yellow squash is perfect for this dish.  In fact, I can't think of another way to eat yellow squash that is anywhere near as good.  Yellow squash is not usually a first choice vegetable for me unless it is in this casserole.  Zucchini is a whole other story and blog post!  This recipe is one of the understated, humble classics of southern dishes.

Zucchini Pancakes

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Zucchini seems to be taking over our gardens,  CSA baskets, farmer's markets and consequently our kitchens.  Here is little info on zucchini and a simple and quick recipe that will help with all that zucchini!

For thousands of years zucchini has been eaten in Central and South American countries but has only been a widely consumed vegetable in North America for about 30 years.  The variety that is grown here is a green Italian squash.  There are many types of zucchini grown these days but the most common is still the summer green zucchini.  It can grown up to a meter long but is best picked around 8 inches (20 cm) while the seeds are still soft and small.  In honor of this prolific vegetable, here is a recipe for zucchini pancakes that does this mild vegetable justice.

A Southern Table: Dill Pickles

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Pickling cucumbers are in the local farmers markets and you know what that means, don't you?  Time to make some dill pickles.  When I make pickles I have to hide them from my husband or he will eat every last one before anyone notices.  My family enjoys them and I like to use them in recipes and have them on hand for grilling and barbecues if there are any left.

Here are a couple of interesting tidbits about pickles:

Did you know that dill pickles out sell sweet pickles 2 to 1?  I didn't, I thought it was the other way around.

Did you know that the word "pickle" was derived from the middle English word "pikel" which was originally was a spicy meat sauce that accompanied meat?  Me neither!  I have read that when it was hard to preserve meats that sauces and spices were used to mask the unpleasant flavor or odor of the meat.  Sounds appealing, eh?

Did you know that pickles played a role in the discovery of America in 1492?  An Italian merchant and explorer named Amerigo Vespucci was involved with Columbus's voyage and stocked the ship with vitamin C rich pickles.  At the time, a vitamin C deficient disease called scurvy was cause for the failure of many voyages.  Vitamin C is not at its peak levels in pickled food but is enough to prevent scurvy outbreaks which were fatal at the time.  It is also believed that America was named after this merchant/explorer's name, Amerigo.

French Toast stuffed with blueberry goat cheese filling

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It was a spontaneous moment. It will be Sunday morning tomorrow and what better time to have something indulgent.  I had a few fresh blueberries leftover and about 3 to 4 ounces of Chevre goat cheese and I was standing in front of fresh bread at the farmers market.  The raisin studded Challah just called out to me.  It had been a while since I indulged in making French toast so it was time.

Why Buy Fair Trade Certified? Coffee Is One Reason!

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Here is an article that I wrote for HonestCooking.com concerning items and foods labeled Fair Trade Certified.  There are other labels such as Rainforest Alliance, organic and other international organizations.  Companies such as Ten Thousand Villages which is a favorite of my daughter's is a Fair Trade retailer and the town Media, PA claims to be the first Fair Trade Town.  I have always been drawn to the uniqueness and quality of these products and love the concept that I am effecting someone's life and community directly instead of through a large corporation that fills the pockets of the top tier and pays the workers just enough.  If you read on I hope you enjoy this article and maybe when you see something labeled Fair Trade you will take a second look.  This is a chance for the power of our hard earned cash to make a difference.  That is a good thing.

Fair Trade is a label that I have seen more of in the US markets recently.  I bought a store brand coffee blend labeled Fair Trade dark roast beans last time I stocked up on java.  No specific information was offered at the market so I felt some research was in order.  I found out that this coffee was Fair Trade Certified and was an organic blend of Mexican coffee and a dark roast Sumatra blend from Indonesia.  What exactly does fair trade certified mean?  The Fair Trade USA website states the definition as "Fair Trade goods are just that. Fair. From far-away farms to your shopping cart, products that bear our logo come from farmers and workers who are justly compensated. We help farmers in developing countries build sustainable businesses that positively influence their communities. We're a nonprofit, but we don't do charity. Instead, we teach disadvantaged communities how to use the free market to their advantage. With Fair Trade USA, the money you spend on day-to-day goods can improve an entire community’s day-to-day lives."  That makes me really happy.  I believe there can be a lot of power in the purchases that a person makes.   You can vote all you want (and I do) but real power in the markets.  It is amazing to me that a routine cup of morning coffee in my life can make a big difference in someone else's life and their community.   This is one of the reasons I love my local markets.  I know who grows the food,  I can ask them question  about concerns I may have and I know that the purchase money is going directly to them.  For me, beside feeding my family, I feel like I am doing the right thing.

Dinner tonight? Fresh, simple and on the Deck

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Life is quiet at home.  Half of my family is going to be away for a week.  A dinner out with friends is in order but I can't do that every night.  After dropping my daughter and husband off at the airport, I went to the wine store and browsed.  It is one of those mega mart wine stores that you could wonder endlessly looking for what you want.  I got several bottles of wine and some of our favorite micro brews and meandered home.  No real hurry.  Nice.

When I am up to my own devices, I am a nibbler.  Almonds, cheese slices, fresh fruit, over easy eggs and toast.  It is all easy.  Very little clean up.  Good basic food and I had more time to work on some projects, pursue some interests, read, watch a movie and catch up on "So you think you can dance" in peace (without comments and eye rolling, so shoot me - I like the show). 

But eventually you get hungry and you need something more.    Hunger happens and if you wait too long you start fantasizing about foods you probably shouldn't and the end result is not as healthy or even remotely close to what you should be eating. You KNOW what I am taking about.  Food covered in cheese or sauteed in butter or topped with whipped cream or something to do with chocolate.  Nobody's watching.  Just you and your frying pan!  That leads me to "What is for dinner tonight?" Several months ago,  I had a flatbread appetizer in a restaurant that I really enjoyed which gave me the similar idea to do a crispy flatbread topped with veggies and goat cheese.  Something simple and I only need to use one pan.

A Southern Table: Buttermilk and Lemon Buttermilk Ice Cream

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Buttermilk.  Buttermilk has always, always been around, like a trusty, reliable friend.  How can you cook without it?  Buying buttermilk in the south is a very different experience than in the northeast where I am.  Low fat and non fat buttermilk is the only types available in our local grocers.  I am good with low fat or 1% buttermilk but I am very lucky that I live in an area with small farms that provide produce, dairy, eggs, poultry and meats.  So when I run across a market that has fresh, local buttermilk, I grab it.

Baking with Grains: Cracked Wheat Bread

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Sometimes if you want something, you just got to do it yourself.  Cracked wheat bread is one of my favorite types of whole grain bread and only on a rare occasion can I find it in my area.  So I either have to be satisfied with the occasional find or learn to make it yourself.  Then so be it, I'll make it myself. 

A Southern Table: Rhubarb Blackberry Crisp

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Pies are big in the south whether it be the classic double or single crusted pie, cobbler, or fruit crisp.  A fruit crisp is a like a pie, but much easier.  When time is an issue this is my "go to" dessert.  No pie dough to make, instead a quick mixture of butter, flour, sugar and spices is combined and sprinkled over the fruit.  I also add oats and nuts which are optional but I never leave them out.  I think the oats and nuts make the crisp topping by giving more depth of flavor and the all important crunch. Usually it bakes during dinner, so after dinner a delicious, warm fruit crisp awaits.  Break out the essential vanilla ice cream and enjoy.