Tag Archives: pancakes

Flour and Blueberries (Muffins and Pancakes)

I finally replenished my stock of all purpose flour but, for reasons I won’t go into, ended up buying two 10 kg bags about a week apart, instead of my usual 20 kg bag.

In any case, it all ended up in five pound bags in the freezer, except for what was used to fill my tin flour canister.

Among the many things I made with the flour were blueberry muffins and blueberry pancakes. Fresh blueberries sometimes go on sale, and, if I can, I buy a couple of clamshells full and bag and freeze them since no preparation is needed and they can be used straight from frozen.

The muffins were from a basic recipe which can be adapted with whatever additions are desired. You may find the combination of brown and white sugar a bit less sweet than a regular muffin recipe. In that case, use all white sugar.

Carole L’s Basic Buttermilk Muffins – makes a dozen large muffins

2 cups (254 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1/4 cup (50 grams) brown sugar
1/2 tsp fine salt
1 tbsp baking powder
1 cup buttermilk
1/4 cup (57 grams) unsalted butter, melted & cooled
1 large egg
1 tsp vanilla extract (if desired)

Preheat the oven to 450 degrees Fahrenheit.

Line a large muffin tin with paper liners or coat with nonstick cooking spray (or both).

In a large bowl combine the dry ingredients: flour, sugars, salt, and baking powder.

In a liquid measuring cup beat together the buttermilk, butter, egg, and vanilla. Pour into the dry ingredients and stir JUST until combined, do not over mix. Divide evenly among the muffin tin cups.

Bake for 5 minutes, then reduce the temperature to 400 deg Fahrenheit (don’t forget this!!). Continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 12 minutes.

Mix Ins:
Add 1 cup chocolate chips, nuts, dried fruit, candy, etc.

For Fruit Muffins:
1 1/2 cups fruit (such as berries, apples, etc.), finely chopped and well drained
If using fruit, add in with the dry ingredients to make sure the fruit stays evenly distributed and doesn’t sink to the bottom.

Banana Muffins:
3/4 cup mashed overripe banana (from about 2 small bananas) Add in with the wet ingredients.

The pancakes themselves, from a King Arthur Flour recipe that used an equal combination of all purpose flour and barley flour (home ground from some pot barley in my pantry) were a great success, taste wise, even if the blueberry version was a disappointment.

All purpose and barley flour pancakes

The second side, with the blueberries sticking out, didn’t make contact with the frying pan, and the surface didn’t really brown properly but looked almost wet and gummy when done. When cooled, I didn’t even bother eating one (of the three I made) but bagged and froze it until I have a pancake craving and buy some more maple syrup.

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Pork Rib (Japanese Cabbage) Waffle Dinner

Pork ribs are tasty when they’re hot and fresh off the bbq, especially when slathered with bbq sauce. But, on reheating, they always seem to fall flat taste-wise. So I decided to try to cook them in a way that would get more flavour INTO the meat instead of just on top.

A recent purchase of a St. Louis style cut strip of ribs seemed well suited to the experiment. I tasted my current jar of barbecue sauce and although it was ‘just right’ in terms of smokiness, sweetness and tang, it was missing a bit of the spicy back note that I was craving. So, I dressed it up with some chunky chipotle in adobo and ground cumin. I thought the flavour profile would also marry with the leftover Mexican rice (plain long grain rice cooked with a package of Sazon’s Arroz con Azafran) that I was going to serve with the ribs.

Pork Spare Ribs – serves 3-4 portions, 3 bones a piece

1 1/4 kg St. Louis style ribs
1/4 cup brown sugar
1/4 cup French’s mustard
1/4 cup apple cider vinegar

1/2 cup barbecue sauce*

* Add 1 tbsp pureed chipotle in adobo and 1/8 tsp ground cumin to the barbecue sauce and place in the refrigerator to allow the flavours to marry until the next day.

Peel off the membrane on the underside of the ribs. Combine sugar and mustard and rub over the ribs. Place in bag and let marinade in the fridge for 2-3 hrs or overnight.

Preheat the oven to 350 deg Fahrenheit.

Place the strip of ribs onto a large sheet of aluminum foil, folding it up around the sides to form a shallow tray. Pour the vinegar over the top of the ribs. Cover the ribs with another large sheet of aluminum foil and seal all four sides tightly so the contents don’t leak during baking. Place the foil pouch onto a large baking sheet and bake for 1 hr 45 min to 2 hrs, or until the meat is tender enough to pull off the bone easily.

(If you don’t have time to let the ribs marinate overnight, combine the brown sugar, mustard and vinegar, and brush over the ribs, top and bottom, pouring the remainder over the ribs. Continue with baking instructions above.)

Open the foil, spread the barbecue sauce (reserve 2 tbsp) over the top, return to the oven and continue baking, uncovered, for another 20-25 min.

Cut into 3-4 bone portions and serve with your favourite sides and the reserved barbecue sauce.

As sides for pork ribs, I usually go with the traditional … baked beans and coleslaw.

By chance, I recently watched an episode of the cooking show, “You Gotta Eat Here” which featured a restaurant that topped their waffles in various ways, including one with pulled pork shoulder. And then I remembered that there was a savoury pancake with shredded cabbage in the batter … the Japanese “okonomiyaki’. If I made my pancake in a waffle maker, I would have a very tasty fusion dish.

The idea was brilliant, even if my first attempt was flawed. I was tired, hungry and impatient and when my wonky old waffle maker got hot, I neglected to brush it with oil before pouring in the batter. The waffle STUCK so badly that I needed to chip most of it out of the waffle maker. I shaped the chunks into a rough rectangle, put my ribs on top and dug in.

A chunk of tender rib dipped into some of the reserved bbq sauce, a bit of the waffle, some of the sweet baked beans and I was in heaven. I made a nicer waffle the next day for the post. Cause that’s just the kind of food blogger I am.

Okonomiyaki Waffle

Waffle/Pancake Okonomiyaki Base – makes 1 waffle

1 tsp baking powder
1/4 cup all purpose flour *
1/8-1/4 tsp salt
3 tbsp water or dashi broth
1 egg, lightly beaten
1 tsp vegetable oil **
3/4 cup cabbage, shredded (or bagged coleslaw mix)
2 stalks of green onion, green part only, slice into 1/4 inch rings

* For a southern/south-western pancake, use 2 tbsp all purpose flour and 2 tbsp finely ground cornmeal

** If sticking is not an issue in your waffle maker, omit the vegetable oil.

In a medium sized bowl, stir together the dry ingredients: flour, baking powder and salt, with a fork. Add the water, egg and vegetable oil and mix just until the flour is moistened. Avoid big lumps of flour but don’t worry about getting it perfectly smooth. Add the shredded cabbage and green onions and fold through.

Add the mixture to a pre-heated waffle maker and cook according to your waffle maker’s instructions. Mine took 5 min to cook through.

I shot a picture of the waffle ‘naked’ but you might want to top it with the barbecue sauce, as in the traditional okonomiyaki.

Inside the shredded cabbage waffle

REVIEW: I’m iffy on how much MORE flavourful the leftover pork ribs were (they were ok) but the waffles were an unqualified success.

Korean Kimchi Pancake (Kimchi-jeon) Version 2

This adaptation of the last Korean pancake post may be considered heresy by fans of the authentic version, but I think it’s a great improvement in texture.

Korean Kimchi Pancake Version 2 – makes a single large 6 inch pancake (or two 4 inch diameter pancakes)

1/4 cup all-purpose flour
1 tsp baking powder
a pinch of salt (optional)
1 tbsp water
1 large egg
2-3 green onion tops, cut into 1 inch pieces
1/2 cup quick kimchi

1 tbsp vegetable oil, for frying the pancake

Preheat a large cast iron frying pan over medium heat.

In a small bowl, stir together the flour, baking powder and salt with a fork. Add the egg and water, using the fork to break up the egg and moisten the dry ingredients. Add the kimchi and green onion tops and combine briefly.

Add the oil to the frying pan and give it a quick swirl so as to coat the bottom of the pan.

Turn out the pancake batter into the middle of the frying pan and pat out into a circle about 1/2 inch thick. Fry until bubbles start to break through to the top of the pancake and the edges are dry, two or three minutes should be enough. Using a spatula, carefully turn the pancake over and continue frying until the bottom is browned, and the pancake is cooked through, another minute or so.

Transfer onto a flat serving plate and cut into 1-inch squares.

Serve with the dipping sauce from the previous Korean pancake post.

Unlike the previously posted pancake which I found ‘gummy’, this one was fluffy and tender, like a regular pancake, while still retaining the flavour and crunchy texture of the kimchi-jeon.

Korean Kimchi Pancake (Kimchi-jeon)

This savoury pancake is usually made with chopped fermented kimchi, but I chose to use my home made quick ‘kimchi’ instead. Kimchi-jeon is similar to another savoury cabbage pancake I make and love … Japanese okonomiyaki … in many ways. It’s also similar to the Chinese green onion/scallion pancake that I’ve made.

Since I’ve never tasted the real deal, I’m not sure what the pancake SHOULD taste like, or the general texture desired. I incorporated elements from the various recipes found on line into one cohesive recipe, for my first attempt, and posted it below. Variations are found in the type of flour used (just all purpose or all purpose and rice flour) and in the inclusion of egg. In the vegan version, the only liquid used is water. I have even seen versions in which crumbled tofu or ground meat (pork) may be incorporated into the batter. In the latter case, leftover cooked ground meat may be used or the raw meat may be added directly to the batter, which then needs to be cooked a bit longer, in order to cook the meat through.

Other variations are in the size of the pancake made. Smaller, individual pancakes are more convenient if one wishes to freeze some away. For a family, a single larger pancake maybe be served in the pan it was fried in and eaten ‘pull-apart’ style. Or it may be cut into wedges or squares and served ‘appetizer’ style. A dipping sauce, similar to that used for pot stickers, is often used.

Korean Kimchi Pancake – I thought it was delicious if somewhat ‘gummy’ in texture, like the green onion pancake, even hot out of  the pan. I don’t know if that’s the way it’s supposed to be. I’m thinking of adding some baking powder to the pancake next time, as is done with the okonomiyaki, so it puffs up more.

Korean Kimchi Pancake (Kimchi-jeon) – makes two 4 inch pancakes

1/4 cup all purpose flour
1/4 cup water (reserve 1 tbsp water to add at the end if needed)
1 1/2 tbsp kimchi ‘juice’**
1/2 cup quick ‘kimchi’
2-3 green onion tops, cut into 1 inch pieces
1 green onion top, thinly sliced on the diagonal, for garnish

1-2 tbsp vegetable oil, for frying the pancake

Since the ‘kimchi’ that I made earlier was fairly dry, I made a kimchi ‘juice’ to incorporate into the batter for the pancakes.

Mise en place for the pancakes

Briefly whisk together the flour, water and kimchi juice. Fold in the kimchi and green onion tops. If the batter seems very thick, add the reserved tablespoon of water and stir through gently just until mixed in. (Stirring too long will develop gluten and may make your pancake tough.) Add additional water if needed, one tablespoon at a time.

Place a large cast iron frying pan on the stove and preheat at medium/medium-high. Add one tablespoon vegetable oil to the pan and, when hot, ladle about 1/4 cup of the pancake batter in a small mound on the pan, patting out to about 4 inches in diameter. Depending on the size of your pan, you should be able to fit 3-4 pancakes into the pan at a time. (If you’re not confident about cooking so many pancakes at one time, feel free to make them individually, adjusting the heat level as needed.)

When the pancakes seem almost totally set, flip over to the other side and cook until the second side is set. Then flip again, and finish cooking the first side for another minute. (NOTE: You want SOME charring but you don’t want to burn your pancakes. The sugar in the batter contributes to that charring. Start your pancakes on medium heat if you know your pan heats quickly and retains the heat. You can always turn it up a bit or cook the pancakes longer, if needed.)

Kimchi ‘juice’ – makes about 1/3 cup of juice

2 tbsp fish sauce
3 tbsp rice vinegar
1 tbsp sugar
1-2 tbsp gochujang (hotness level 3) **
pinch or two of ginger powder
pinch or two of garlic powder

** For my first attempt, I only added 1 tbsp of the gochujang to the juice. It was pretty spicy but tasty. I wouldn’t add more.

Whisk together and use as needed. The excess may be poured over the remaining quick ‘kimchi’.

Dipping Sauce

1 tsp Asian chili sauce, Sriracha or sambal oelek**
1/4 cup soy sauce
2 tsp sesame oil (reduced to 1/2 tsp)
1/2 tsp sugar (if using dark soy sauce, as I did, omit the sugar)
1/2 tsp rice wine vinegar

** What I used

Mix together until the sugar dissolves. Taste. If needed add more vinegar, soy sauce or sugar. Sprinkle some sliced green onions and/or sesame seeds on top … just to make it look pretty. 🙂

Sourdough Starter Green Onion/Scallion Pancake

ETA: Compare these to the ‘classic’ green onion/scallion pancakes here.

As a resource, YouTube is amazing. (And a huge way to fritter away a lot of free time … but that’s something we each have to deal with in our own way.)

Recently, I ran across an intriguingly titled video, “Never Ever Throw Away Your Sourdough Starter!” on Brothers Green Eats‘ channel and followed it to find one of the easiest SD recipes I’ve ever tried. And, it’s pretty tasty too.

Green Onion/Scallion Sourdough Pancake

 

Dipping Sauce for the Pancake – I use this same sauce for my pot stickers.

Dipping Sauce

1 teaspoon Asian chili sauce, Sriracha or sambal oelek**
1/4 cup soy sauce
2 teaspoon sesame oil (reduced to 1/2 tsp)
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar

** What I used

Mix together until sugar dissolves. Sprinkle some sliced green onions and/sesame seeds on top just to make it look pretty. 🙂

Victoria Day Weekend and Palak (Spinach) Paneer

Between taking time off for a bad cold which started with the sore throat from …. well, you can guess, and a Friday without any calls, I’ve been home for six days. And doing very little cooking that I can post about.

So, this palak paneer is a stretch to be creative with very little energy.

Palak, means spinach, but the more broadly defined saag paneer, which refers to various ‘greens’ including spinach, mustard greens and fresh fenugreek leaves, is the more commonly served vegetarian dish found on Indian menus. Paneer refers to a fresh cheese which you can buy in Indian grocery stores but make, quite easily, at home.

I combined a couple of different recipes I found on line for the recipe below.

Palak (Spinach) Paneer – serves 3-4

250 grams / 8-9 oz cooked spinach*
250 grams / 8-9 oz fresh cottage cheese (paneer), cut into 1 inch cubes
3 tbsp vegetable oil

For the gravy or sauce:

1/2 tsp cumin seeds (jeera)
1 bay leaf (medium to large)
1 onion, medium, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 or 2 fresh green chilies, finely chopped (or 1/2 tsp red chili powder)
1 pinch turmeric powder (haldi)
1/2 tsp freshly ground black pepper
1 tsp dry fenugreek leaves (kasuri methi), use 2 tsp if you want a more bitter taste
1/2 tsp garam masala powder
1/4 cup whipping cream or drained plain yogurt**
a pinch of sugar
salt as required
1-2 fresh tomatoes, blanched, peeled, seeded and roughly chopped (optional)

*  I used a 10 oz box of frozen chopped spinach, thawed and cooked according to package directions.
** I would have used the yogurt but I didn’t have any this time.

Blanch spinach leaves in boiling water for 3 minutes and drain well. Transfer to a large bowl of cold water with 1/2 cup of ice cubes in it and leave for 1 minutes to cold shock (stop the cooking). Drain the spinach well and puree in a food processor or blender if you want the spinach to be a fine puree. Otherwise, just chop as finely as possible.

Optional: Heat oil in a large saute pan over medium high heat. Pan fry the paneer cubes until golden brown on several sides to add additional flavour and texture. Remove the paneer cubes and drain them on paper towels.

Making the gravy or sauce:

In the same oil in which you pan fried the paneer, add the cumin seeds and the bay leaf and saute over medium high heat until the cumin seeds crackle. Then add the finely chopped onions and stir well cooking until they turn a light golden colour.

Add the ginger paste, garlic paste and finely chopped green chilies, stir and saute till the raw aroma of the ginger-garlic goes away. (If using the tomatoes, add them now.) Now add the spice powders – turmeric powder, black pepper, and dry fenugreek leaves, crushing the leaves before adding.

Stir well, reduce the heat to medium and add the spinach puree. Season with salt and sugar. Stir well, simmering the gravy for 5 to 6 minutes or until it thickens slightly and the spinach is cooked well.

Add the whipping cream along with the garam masala powder and stir very well. The cream should be mixed thoroughly with the spinach gravy.

Turn off the heat, add the paneer cubes and stir them gently with the rest of the gravy so as not to break up the cubes.

Serve the palak paneer hot with various Indian breads ie. rotis, naan, chapatis, paratha or cumin basmati rice or biryani rice.

I had to eat even though I was sick so I made some other quick and easy dishes …

pan-fried boneless pork chops with leftover enchilada quinoa and

roasted chicken drumsticks which had been marinated in Italian salad dressing, steamed broccoli dressed with sweet Thai chili sauce, vanilla bean panna cotta topped with a compote made with frozen blackberries, blueberries, orange juice and some orange zest.

I even made another sourdough tartine loaf with dried dill weed and minced onion. Great as a snack with some butter or toasted and spread with cream cheese.

Oh, and there was a sourdough pizza and sourdough pancakes with macerated strawberries and strawberry coulis.

Pine Nut Brittle and a Break

I  think I’m going to take a bit of a break … not sure how long though so I’ll leave you with a quick candy recipe post. This will give anyone reading a chance to catch up on earlier posts which they may have missed (hint) and give ME a chance to come up with some ideas for what to make during my two months of summer break.

POSSIBLE projects are mostly rehashes of things I haven’t made in ages … like cannoli shells, potstickers, pastas (I’ve been meaning to try a beet puree for colouring), yaki onigiri. (I may add more ideas here as they come to me. Right now I’m too hungry to think clearly.)

I had a brittle craving a while ago, but the only nuts in the house were pine nuts from my freezer, so that’s what I went with. Not cheap to make compared to something like a peanut brittle, but OH SO GOOD.

Pine Nut Brittle

A very simple basic brittle recipe using equal amounts by weight of sugar (100 g /1/2 cup sugar, 100 gm/1 cup pine nuts, 1 tsp butter, a pinch of baking soda, a pinch of sea salt and a few finely minced fresh rosemary leaves).

I made a second batch in which I doubled the sugar and halved the nuts. It was good too and more economical on the nuts if that’s a concern. Here’s a picture of the two versions for comparison. At least I could spread out the 2nd batch of brittle more thinly on the sheet.

Meal Round-up

Breakfast of sourdough starter pancakes topped with macerated strawberries and maple syrup, eggs over easy and LOTS of bacon.

Various chicken dishes: a disappointing chicken kebab recipe which was transformed into a chicken shawarma wrap, a couple of ways to serve leftover shredded chicken mole

Leftover pea-meal bacon roast, mac and cheese and peas … all from the freezer

Potato salad with hardboiled eggs with my home made blender mayonnaise.

Rain/snow mix, income tax, sourdough bread and some soup … Oh My!

I lost 2 hrs of work on this post due to a dumb mistake so I hope it’s better on the second attempt. (MUST remember to save.)

I made this bread a couple of weeks ago but just got around to sharing. Hopefully, I haven’t forgotten to include anything crucial in the write-up of the recipe.

My reconstituted sourdough starter has finally gotten nice and lively (Sluggo no more) so I risked an entire loaf made JUST with starter. NO commercial yeast at all. And … success!! I could have let it rise a bit more, but after 3 hrs it HAD doubled. At least to my anxious eyes. So I baked it off.

This is an adaptation of Debra Collins‘ “One Day Sourdough” recipe, though I’ve rewritten it to reflect the changes I made … hand kneading, changed amounts of starter and water and different baking temperature.

One Day Sourdough by Debra Collins – makes ~800 gm dough

3 tbsp sugar
1 cup warm water 105 degrees**
1/2 cup active sourdough starter**
1 1/2 tsp salt
1/4 cup vegetable oil (or melted butter)
3 – 3 1/2 cup all purpose flour, divided

** Used 3/4 cup each, warm water and sourdough starter

In a medium sized bowl, dissolve the sugar in the warm water.

In a large bowl, add 2 cups of the flour and the salt. Stir to mix. Add the oil, sourdough starter and the warm water/sugar mixture. With a wooden spoon, beat together until you have a smooth batter.

Gradually stir in the remaining flour, 1/4 cup at a time until it’s too thick to stir any more. Sprinkle some of the remaining flour on your work surface and turn the dough out onto it. Knead for about 5 minutes, using only as much flour as needed to keep the dough from sticking. Shape the dough into ball and cover with a large bowl. Let sit for 5 minutes. Uncover the dough and knead for an additional 5 minutes.

Return the dough ball to the bowl you made it in, cover with saran wrap and let rise for 30 minutes, covered.

After the rest, turn the dough out onto your work surface again and roll out or gently press with your knuckles, until it becomes a rectangle 10 x 14 inches. Roll up and place the dough pinched seam down into a greased 9 x 4 inch loaf pan or 8 x 4 loaf pan. Cover with your saran wrap and let rise until doubled in size, in a warm place. Be patient as this will take several hours. (I poked the dough after 3 hours and it sprang back quickly so I baked it.)

Preheat the oven to 425 deg F. Brush with a little egg glaze or milk. You may also sprinkle the top with sesame or poppy seeds and cut a slit in the top of the bread.

Bake for about 25 minutes until done. (After 20 minutes the top had gotten as dark as I wished so I covered the loaf with a large sheet of aluminum foil and baked for an additional 5 minutes.)

Turn out onto a cooling rack and cool until room temperature before you cut it.

I’m very happy with the results. Nice flavour, not too sour, firm enough texture that I could slice it for sandwich bread but soft enough for good mouth feel.

We’ve had 3 days of rain/snow mix this weekend starting on the Friday so that meant I didn’t run as many errands as I had planned. Leaving me plenty of time to cook. Saturday morning, after getting my income tax done (yay for getting money back), I went grocery shopping, and later that day, used up all the sourdough starter I had on making some pancakes (love those bubbles) for the freezer and a pepperoni and cheese pizza for supper.

I picked up 2 trays of pork chops while grocery shopping and processed them for the freezer and future meals. And a package of Canadian bacon (they ran out of the sale regular bacon) which I fried up for Sunday brunch. I cooked a couple of pork chops for Sunday dinner.

And then I made a BIG pot of spicy vegetable beef soup. I added barley to part of the soup for a total of 12 (8 of the former and 4 of the latter) servings. The recipe below won’t make quite as much. I scaled my actual soup making up as I had a bit over 2 pounds of beef to work with and I wanted to use some of a bag of barley that I had picked up that morning.

Spicy Vegetable Beef Soup – serves 8

1-1 1/4 pound rump roast
2 tbsp vegetable oil
1 onion, medium dice
2 cloves garlic, finely minced
2 cups pureed tomatoes
2 cups diced tomatoes
4 cups water, water and 2 beef bouillon cubes or beef broth, plus more water as needed
1 (16 ounce) package frozen mixed vegetables, thawed*
1 stalk celery, medium dice
1 medium carrot, medium dice
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp ground cayenne pepper, or hot sauce to taste
6 ounces ditalini or other small soup pasta**

salt and pepper to taste (start with 1 tsp salt and 1/2 tsp black pepper)

* Substitute with 1 cup each frozen corn and green peas in last 10 minutes of cooking so as not to lose colour and texture of the peas.
**Substitute with 1 diced potato or 1/2 cup picked and rinsed barley. The barley will take 40-45 minutes to cook until tender.

Trim fat from roast and cut into 1 inch cubes.

Place meat in a large pot over medium-high heat with oil and cook, stirring, until meat is browned. You may need to do this in batches removing each batch of seared meat before adding another batch. Add more oil as needed.

Remove the meat to a large container and add onion and garlic, sauteeing at medium heat until the onion is tender. Return the meat to the pot.

Pour in the water/broth, tomatoes and tomato puree. Stir in mixed vegetables, carrot and celery. Season with oregano, thyme, basil, parsley, cayenne, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer for 75 minutes. (After half an hour add the barley if using instead of pasta. You’ll need to stir the contents well to the bottom as your barley will settle and stick as it swells up and absorbs the liquid. More liquid may be needed at this point.)

The barley version of the soup

Stir in pasta and cook 10 minutes more, until pasta is tender.

Freezer clearance is an endless project. This time I located a couple of chicken cutlets at the bottom of the freezer, along with some trimmings from a batch of bone-in chicken breasts, so I breaded and pan fried the cutlets, topped them with some melted mozzarella and served them with pasta dressed with a simple jarred spaghetti sauce.

I added the rest of the chicken to a bowl of off the cuff egg noodles dressed with a spicy jarred pad Thai sauce. I wish I’d had more chicken as I could see eating this dish often.

Well, I think I’m all caught up now.

Japanese Trio

I’ve had a sushi craving for a while now, but the budget doesn’t allow for an outing as I’m saving up for b’day dim sum next weekend. So, I dug into my freezer (duh!) for a couple of ingredients.

No recipes cause they’re all things I’ve posted YEARS ago, so you’ll have to go looking. (I’ll try to add links back to the recipes.)

I started with a savoury pancake, okonomiyaki, which features shredded cabbage (I used a bagged coleslaw mix as a time-saver) and sliced surimi aka fake crab ‘legs’. Instead of the sauce from the recipe, you can use bbq, tonkatsu or eel sauce, as I did.

Following up with inari sushi, which are seasoned fried tofu pockets filled, traditionally with sushi rice. I topped them with spicy fake crab legs and egg salad. I was tempted to make a third topping of tuna salad but I’d made too much of the other two toppings for the leftover inari from the can which I’d frozen away. For an interesting and tasty variation, you can fill your tofu pockets with somen noodle salad.

The spicy crab was garnished with masago (capelin roe) and the egg salad with shichimi togarashi (chili pepper condiment).The inari was served with the last of my sake. The bottle is pretty too. 🙂

And since I had a couple of cups of leftover cooked sushi rice, I decided to make a donburi or rice bowl. For a topping, I used one of the larger chicken cutlets/katsu made previously and an egg poached in the simmering sauce. I only used 1 cup of the rice so I think I’ll freeze away the rest. The only recipe you need is for the simmering sauce as the topping choices for the rice bowl are very flexible.

The egg stuck to the bottom of the pan while poaching so I lost a lot of the yolk to the simmering sauce. Oh well. What was there was still somewhat runny, the way I like it.

Sourdough Pancakes

If you ever get the impulse to create a sourdough starter, you’ll periodically have starter to discard. That’s wasteful … but you can use this excess starter to make a batch of delicious pancakes. So get out your cast iron frying pan and get to it.

Sourdough Pancakes – 10-11 pancakes

2 eggs
2 tbsp sugar
1 tsp salt
2 cups sourdough starter
1 /2 tsp baking soda**
1 tbsp water

** The original recipe used 1 1/2 tsp of baking soda but I found that gave the pancakes a bitter taste.

In a very small bowl, measure out the baking soda and reserve.

In a large mixing bowl, whisk together the eggs. Add the salt and sugar and beat until the sugar is dissolved.

Add the sourdough starter to the egg mixture.

Add the water to the baking soda, mix well to dissolve and pour into the bowl with the egg and sourdough mixture.

Beat quickly with a whisk until you get a homogeneous mixture. Do not whisk too long.

Preheat a griddle or non stick pan, lightly brushed with a paper towel dipped in vegetable oil, over medium heat.  Spoon the batter onto the griddle in 1/4 cup amounts.

When bubbles appear on the top of pancakes, turn them over.

Cook until golden brown on the second side as well.

Serve with syrup, jam or however you’d like