Saturday Morning Pancakes!

April 20th, 2013

When the weekend roles around, I want real breakfast… Lately, I have been playing around cornmeal pancakes. It has taken awhile to determine the correct proportions and such but I think I may have a winner. I like to eat them with some raspberry jam. Happy Weekend! :)

Cornmeal-Walnut-Honey Pancakes
(adapted from Cooking Light)

1/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon honey or maple syrup
1 egg, beaten
1 teaspoon vanilla
2 tablespoon chopped walnuts
1 tablespoon butter

Combine the flour, cornmeal, baking powder and salt. Mix in the wet ingredients until just mixed. Stir in the walnuts. Heat the frying pan and melt the butter (you can use more butter if you wish but I’m trying to eat healthier). Pour any excess melted butter into the batter. Spoon a half of the batter onto the pan. Cook until the tops are covered with bubbles and the edges are cooked. Flip the pancake and cook until browned. Repeat with the rest of the batter.

I’m Back!

April 18th, 2013

Hello! Is anyone still out there? I know it has been a long long time… Well, the cliff notes of the last year or so: I became an official attorney! I have been working hard to develop a practice and have had a great time doing it…

But I think it is time to get back into cooking and, more importantly, posting…

Tonight I made this lovely linguine with mushrooms and scallops… I really wanted scallops today… this is what I created…

Ginny’s Throw it Together Scallops and Mushrooms with Linguine

1 container of bella mushrooms, sliced
1 shallot, chopped
2 garlic cloves, chopped
1 tablespoon of olive oil
a splash of lemon juice (about 1 teaspoon)
a heavier splash of white wine (about 1 tablespoon)
salt and pepper
2 tablespoons butter
4 large scallops
linguine, cooked until al dente

1. Heat the olive oil in the frying pan over low heat. Add shallots and garlic to the frying pan. Cook until translucent.
2. Add the mushrooms and continue cooking until cooked through.
3. Throw in the lemon juice and white wine. Cook until liquid as evaporated. Season with salt and pepper.
4. Mix the mushrooms and linguine in a bowl. In the same pan, heat butter over medium high heat until smoking. Season the scallops with salt and pepper.
5. When the pan is ready, add the scallops to the pan. Cook each side for about 1 1/2 to 2 minutes.
6. Serve the scallops with the linguine and sprinkle with some grated romano cheese. Enjoy!

Austrian Desserts and Pastries: A Review!

December 22nd, 2011

As I’ve mentioned before, it is always wonderful as a food blogger to receive a new cookbook in the mail. This one was no exception… Austrian Desserts and Pastries. From the moment I received it, I loved the beautiful photographs of the intricate and delicate pastries and cakes. The cookbook details not only the process of making Austrian desserts but also explains some of the tradition behind them.

After some perusing, I decided to make a Grillage Torte (although the Apple Strudel was a close second). What caught my eye, were the layers. First you made a hazelnut brittle. Then you grounded the brittle and some walnuts to make the cake layers. The filling is a rich vanilla butter cream and then it was glazed with chocolate. As you can see below, it did not look that great but it tasted good. My family loved it.

So, what did I think of this cookbook? It is great for an experienced baker. Sometimes, perhaps due to the translation from Germany, the quantities or directions in the recipes were incorrect. My cake was supposed to have more layers but it was too thin. It is necessary to understand baking, in order to anticipate these issues. The cookbook is also really useful for someone who wants to learn more about Austrian desserts and pastries. It seemed very comprehensive. Plus the photos are beautiful and drool worthy!

P.S. This cookbook was provided to me by the publisher.