The idea of blueberry pancakes always sounded good but seemed to lack a little something once I took a dive in. I finally figured out that it wasn’t the individual elements, it was the way they went together that mucked things up. So, to simplify, I start with an Austrian Pancake.  While that’s  baking there is just enough time to reduce some pure maple syrup by about a third…to thicken it and intensify the flavor. Off  heat  the fresh berries are gently added to the syrup…warming them and taking the raw edge off without actually cooking them. Then plating. Who knew that a little deconstruction would lead to this… simplequietmodern pancake perfection.

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I don’t love brunch…

November 11, 2012

but I love the idea of serving a modern Salade Lyonnaise for breakfast or even whipping up a batch of pancakes for dinner.  Also known as Frisee with lardon and poached egg is where we’re going to start. Frisee, which runs neck and neck with my other green fave~ Arugula~ is the bitter green of choice. For a single serving you’ll need 1/2 bunch of Frisee washed and torn, a slice of hearty artisan bread grilled or toasted and rubbed lightly with a clove of garlic, a slice or two of crisp thick cut bacon ( from the Whole Foods meat counter preferably), a poached egg and a splash of warmed Maple Vinaigrette. To present, plate the grilled bread, top with the frisee that had been tossed with the Maple Vinaigrette, next the poached egg and finish with the placement of your bacon, coarse salt and ground pepper to your taste. Done and done. How easy was that? Add a bowl of clementines or pears and a pot of coffee and you might just want to entertain friends with this, eh?

The Maple Vinaigrette is simple: 2 Tablespoons General Use Olive Oil, 1 Tablespoon Apple Cider Vinegar, 2 Tablespoons Maple Syrup ( Dark amber Grade B preferred). Whisk it up…that’s it.

That’s Italian

April 6, 2012

I’m not Italian,but this seems like the perfect Easter dessert…Ricotta Cheesecake. Simple, light…with a touch of sweetness from golden raisins and a burst of freshness from lemon zest. This would be the perfect addition to an Easter brunch or  ending to a dinner of lamb chops and roasted asparagus. My Hungarian grandmother used to  make a cake that the flavors and textures of this recipe bring to mind. Oh yeah, she wasn’t Italian either. 

http://www.pbs.org/everydayfood/recipes/ricotta_cheesecake.html