Absolute Favorite Dinner

My daughter just turned 6.5 and my wife is BIG on celebrating the half birthdays.  With this being said it was decided that daughter got her favorite dinner (which oddly enough is my wife's favorite too).  Chocolate Chip Pancakes.

Couple of hints and tricks with pancakes:

1) leave the batter lumpy - if you over mix it you will create gluten and destroy the fluffy and create chewy pancakes.  Just get all the dry incorporated and you are good to go, the lumps cook out.

2) when adding stuff (chocolate chips, berries etc...) do it after you have ladled the batter onto the pan by sprinkling them onto the pancakes.

Recipe:

Makes sixteen 4-inch pancakes; Serves 4 to 6.   Published July 1, 2009. From Cook's Illustrated.

The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.

INGREDIENTS

2	cups unbleached all-purpose flour (10 ounces) (see note)
2	tablespoons sugar
1/2	teaspoon table salt
1	teaspoon baking powder
1/2	teaspoon baking soda
2	cups buttermilk
1/4	cup sour cream
2	large eggs
3	tablespoon unsalted butter , melted and cooled slightly
1 - 2	teaspoons vegetable oil

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.

2. 2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

Whatchu talkin' 'bout Fool?

Summer means berries. Dessert means yummy berries. Found a great recipe on the Cook's Illustrated for a berry fool. Had no idea what the heck a fool was but it is basically berries, whipped cream, and berries. Turned out super yummy!

Recipe:

Blueberries or blackberries can be substituted for raspberries in this recipe. You may also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your beater and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.

INGREDIENTS

2	quarts strawberries (about 2 pounds), washed, dried, and stemmed
1	pint raspberries (about 12 ounces), washed and dried (see note)
1/2	cup plus 4 tablespoons sugar
2	teaspoons unflavored powdered gelatin
1	cup heavy cream
1/4	cup sour cream
1/2	teaspoon vanilla extract
4	Carr's Whole Wheat Crackers , finely crushed (about 1/4 cup) see note
6	sprigs fresh mint leaves (optional)

INSTRUCTIONS

1. 1. Process 1 quart strawberries, 1/2 pint raspberries, and 1/2 cup sugar in food processor until mixture is completely smooth, about 1 minute. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree; reserve any excess for another use). Transfer 1/2 cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand at least 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl, cover with plastic wrap, and refrigerate until cold, about 2 hours.

2. 2. Meanwhile, chop remaining 1 quart strawberries into rough 1/4-inch pieces. Toss strawberries, remaining 1/2 pint raspberries, and 2 tablespoons sugar together in medium bowl. Set aside for 1 hour.

3. 3. Place cream, sour cream, vanilla, and remaining 2 tablespoons sugar in chilled bowl of stand mixer. Beat on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high; continue beating until mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer 1/3 cup whipped-cream mixture to small bowl and set aside.

4. 4. Remove thickened berry puree from refrigerator and whisk until smooth. With mixer running at medium speed, slowly add two-thirds of puree to whipped-cream mixture; mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.

5. 5. Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide creamy berry mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved plain whipped-cream mixture. Sprinkle with crushed crackers and garnish with mint sprigs, if using. Serve immediately.

My Favorite Flavor

My favorite flavor happens to be caramel and more specifically SALTED caramel. Last week I was watching the food network this guy made a simple salted caramel. So I decided to replicate it as best I could to assist in sautéing some bananas to top the dutch baby pancakes we had for dinner tonight.

Recipe:

4 tbsp unsalted butter

1/3-1/2 cup sugar

2 tbsp heavy cream

2 tsp kosher salt

3 bananas - sliced thick

1) melt butter in pan until bubbles subside at medium

2) add sugar and heat until it begins to brown (you will be able to tell by color and smell that it is getting close)

3) add salt

4) reduce heat to med-low and add cream (it will bubble aggressively so don't be freaked) whisking constantly until incorporated

5) add bananas and cook until softened and heated through

enjoy!