Weekend Fun

Sour Milk Waffles

May 19, 2013

Sour Milk WafflesSour Milk Waffles

I know it sounds unappealing, but really the sour milk is just a substitute for buttermilk.  Weekends are made for waffles so cook up a batch and pour on your favorite syrup!


2 Eggs Separated (Whites & Yolks)

2 Tablespoons White Vinegar

2 Cups Whole Milk

2 Cups Unbleached Flour

1 1/2 Teaspoons Baking Soda

2 Tablespoons Sugar

1 Teaspoon Kosher Salt

1/2 Teaspoon Ground Ginger

1/2 Cup Melted Butter

Place the egg yolks into a large size bowl and mix them well.  Stir the vinegar into the milk (this makes the sour milk) and let sit for 1 minute.  Add the sour milk to the egg yolks and stir to combine.  In a medium size bowl combine the flour, baking soda, sugar, salt and ginger.  Slowly add the dry ingredients to the wet ingredients.  Stir in the melted butter until the batter is smooth.  In a medium size bowl beat the egg whites until they are stiff and glossy.  Gently fold the egg whites into the batter.  Spoon the batter into your preheated waffle iron and cook until done.  Transfer the waffles to a serving platter and serve immediately. Serve with your favorite syrup. Makes 6 waffles.

Skillet Roasted Salmon

May 17, 2013

Skillet Roasted SalmonSkillet Roasted Salmon

This salmon dish is so simple and so delicious.  Try and purchase your salmon from the thickest part of the belly as it works best with well-marbled salmon.


1 Pound Asparagus

2 Pounds Salmon Fillets

1 Teaspoon Kosher Salt

3 Tablespoons Olive Oil

Salad Greens For Garnish

Lemon Wedges For Garnish

Preheat your oven to 500º F.  Rinse the salmon and pat dry with paper towels.  Salt the salmon with the kosher salt.  Place a large oven-proof skillet over a high heat.  Add the olive oil and place the salmon into the skillet.  Cook for 30 seconds on each side.  Remove the skillet from the heat and put into the oven.  Cook 5 to 6 minutes for medium-rare.  7 to 9 minutes for medium.  Make sure not to flip the salmon while in the oven.  In the meantime snap the asparagus, wash and then steam (make sure not to overcook the asparagus).  Remove the skillet from the oven and transfer the salmon onto a serving platter on top of the steamed asparagus spears. Garnish with salad greens and lemon wedges.  Serves 4

Pecan Pancakes

May 12, 2013

Pecan PancakesPecan Pancakes

Pecan Pancakes are super easy to make and a nice spin on the run of the mill pancake.  Make mom happy this morning with this addition to your Mother’s Day Brunch menu.


11/2 Cups Unbleached Flour

4 Tablespoons Sugar

1 Tablespoon Baking Powder

1 Teaspoon Ground Cinnamon

1/4 Teaspoon Kosher Salt

1 Cup Whole Milk

3 Beaten Eggs

1 Cup Chopped Pecans

6 Tablespoons Melted Butter

3 Tablespoons Melted Butter

In a large size bowl whisk together the flour, sugar, baking powder and cinnamon.  In a separate large size bowl whisk together the milk, eggs and 6 tablespoons melted butter.  Pour the milk mixture into the flour mixture and whisk to combine.  Add the chopped pecans and incorporate.  Heat a griddle or a large frying pan over a medium heat.  Get the griddle or frying pan hot and brush on melted butter to coat.  Working in batches pour generous 1/4 cup of the batter onto the hot griddle.  Cook for 1 to 2 minutes until bubbly.  You will want the pancakes to be golden brown on the bottom.  Turn the pancakes over and cook for about 2 minutes on the other side.  Remove and transfer to a warm platter.  Cover loosely with foil. Make sure not to stack the pancakes or they will steam and get flabby.  Repeat until all of the batter has been used.  Arrange three overlapping pancakes on each of the plates.  Add butter to the pancakes and drizzle with maple syrup.  Serve.  Makes about 12 pancakes & serves 4



Mother’s Day Macadamia Nut Brownies

May 11, 2013

Macadamia Nut BrowniesMother’s Day Macadamia Nut Brownies

Make your mother the ultimate brownie.  Trust me she deserves it!


1/2 Cup Butter

3 Ounces Coarsely Chopped Unsweetened Chocolate

1 Cup Sugar

2 Room Temperature Eggs

1 Tablespoon Vanilla Extract

2/3 Cup Unbleached Flour

1/4 Teaspoon Baking Soda

8 Ounces Chopped Macadamia Nuts

In a medium size saucepan heat and stir the butter and chocolateover a low heat until both are smooth.  Remove from the heat and set aside to cool.  Preheat your oven to 350º F.  Line an 8x8x2 inch baking pan with parchment paper.  Leave extra extending over the edges of the pan so you can remove the brownies easily.  Stir the sugar into the cooled chocolate mixture. Add the vanilla extract. Add the eggs and beat with a wooden spoon.  In a small size bowl combine the flour and baking soda.  Add the flour mixture to the chocolate mixture.  Stir until combined.  Add the chopped macadamia nuts and give a good stir.  Pour the batter into the parchment paper lined baking pan.  Place into the oven and bake for 30 minutes.  Remove from the oven and cool in the pan.  Cool completely.  Remove from the pan by lifting with the parchment paper.   Place onto a hard surface and cup into brownies squares. Transfer to a serving platter. Makes about 16 brownies depending on how large or small you cut them.

**If you don't have macadamia nuts then used chopped walnuts.


Mother’s Day Scramble

May 11, 2013

EggsMother’s Day Scramble

In my opinion the fresher the eggs the better the scramble. I used to have laying hens and the daily eggs were always so delicious.  This Mother’s Day egg dish is a bit unique because of the cream cheese.  Add this to your Mother’s Day brunch menu and it’s sure to be a big hit.


8 Fresh Eggs

6 Ounces Room Temperature Cream Cheese

2 Tablespoons Chopped Fresh Chives

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

3 Tablespoons Unsalted Butter

In a large size bowl beat the eggs.  Add the room temperature cream cheese and combine. Add 1 tablespoon of the chopped chives, kosher salt and pepper.  Give a good stir.  In a large sauté pan melt the butter over a medium heat.  Make sure to not let the butter smoke.  You will want the butter to spread over the entire bottom of the sauté pan.  Stir in the eggs and cook for 3 to 4 minutes.  The eggs should still be nice and moist.  Remove from the heat and transfer to a serving platter. Garnish with the remaining chopped chives. Serve immediately.  Serves 4


Cherry Almond Quick Bread

May 9, 2013

CherriesCherry Almond Quick Bread

If you need Mother’s Day Brunch ideas how about baking up my Cherry Almond Quick Bread.


2 Cups Unbleached Flour

1 Cup Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

1/2 Cup Chopped Dried Tart Cherries

3/4 Cup Milk

3 Eggs

8 Tablespoons Softened Butter

1 Teaspoon Almond Extract

Preheat your oven to 350º F.  Either grease or line with parchment paper an 8×4 inch loaf pan.  In a large size bowl whisk together the flour, sugar, baking powder and salt.  Add the cherries and toss to distribute evenly.  In a separate medium size bowl whisk together the milk, butter, eggs and almond extract.  Add to the flour mixture.  Stir until combined, but make sure not to overmix.  Pour the batter into the prepared loaf pan.  Bake for 1 hour or until done.  Remember that every oven heats differently so check at 50 minutes.  Remove from the oven when done and transfer to a wire rack.  Cool for 15 minutes and then turn the loaf out onto a rack.  Let cool completely.  Makes 1 loaf


Sopa Avocado

May 5, 2013

Avocado SoupSopa Avocado

This is beautiful green soup that is terrific served hot or cold.  Make sure that you have good quality avocados for this soup.  Garnish with sour cream, diced tomatoes and green onions.


2 Large Avocados

6 Cups Chicken Broth

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Diced Tomato

1/2 Cup Sour Cream

2 Diced Green Onions

Cut the avocados into halves and remove the pits.  Scoop out the flesh into a small size bowl.  In a medium size sauce pan add 4 cups of the chicken broth and turn the heat to medium low.  Pour the remaining 2 cups chicken broth into either a blender or food processor.   Add the avocado flesh, kosher salt, pepper and pulse to a smooth puree.  Pour the avocado mixture to the saucepan and stir to combine with the heated chicken broth.  Cook for 10 minutes on medium low.  Do not let this soup boil.  Remove from the heat and pour into individual bowls.  Garnish with diced tomatoes, diced green onions and sour cream.  Serves 4

Curry Sauce

April 29, 2013

CurryCurry Sauce

Curry Sauce is extremely versatile and can be served with lamb, chicken, fish and vegetables.  The cooking time varies with the ingredients used.  Uncooked fish needs about 15 to 20 minutes; uncooked meat or chicken needs about 1 to 2 hours; vegetables need about 30 minutes to 1 hour.  All curry sauces should be thoroughly cooked, to develop the flavor and blend the ingredients.


2 Medium Onions

2 Tablespoons Butter

1 Tablespoon Curry Powder

1 Teaspoon Curry Paste

1 Tablespoon Unbleached Flour

1 Clove Crushed Garlic

1 Cup Vegetable Broth or Coconut Milk

1 Teaspoon Kosher Salt

1/4 Teaspoon Cayenne Pepper

2 Tablespoons Chutney

1 Tablespoon Half & Half

Slice the onions and chop them finely.  Melt the butter in a large sauté pan, over a medium high heat.  Add the onions and sauté for 5 minutes until golden brown.  Add the curry powder, curry paste and flour.  Cook for 6 minutes.  Add the garlic, the broth or coconut milk and bring to a boil over a high heat.  Add the seasonings and chutney.  Reduce the heat to medium low and cover with a lid.  Simmer for 30 to 40 minutes. Remove from the heat and add the half & half immediately before using.  Makes about 1 1/2 cups

What’s The Story Morning Glory Muffins

April 28, 2013

What's The Story Morning Glory MuffinsWhat’s The Story Morning Glory Muffins

“What’s the Story Morning Glory?”  It’s true.  There are morning muffins that are good for you.  Try these muffins and you won’t be sorry that you did.


1 1/4 Cups Unbleached Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Kosher Salt

1 Cup Uncooked Old-Fashioned Oats

2/3 Cup Unsweetened Applesauce

1/3 Cup Skim Milk

1/4 Cup Molasses

1/4 Cup Brown Sugar

2 Tablespoons Olive Oil

1 Large Egg

3 Shredded Carrots

1/2 Cup Chopped Prunes

Preheat your oven to 400º F.  Line a 12 cup muffin tin with paper muffin liners.  In a large size bowl combine the flour, baking powder, baking soda, cinnamon and kosher salt.  Stir in the oats.  In a separate large size bowl mix together the applesauce, milk, molasses, brown sugar, oil and egg until well blended.  Stir in the prunes and carrots.  Add the applesauce mixture to the flour mixture.  Stir just until the flour is moist.  You will see that the batter will be lumpy, but don’t worry about it.  Pour the batter into the muffin liners.  Place into the oven and bake for 20 to 25 minutes.  Remember that every oven heats differently so check your muffins at 20 minutes.  To test to see if they are done insert a toothpick into the center of a muffin and if it comes out clean then your muffins are done.  Remove from the oven and immediately remove the muffins from the pan.  Transfer to a serving platter and serve warm with butter on the side.  Makes 12 muffins


Weekend Cinnamon Buns

April 27, 2013

Cinnamon Buns 2Weekend Cinnamon Buns

Surprise your family this weekend with these delicious Weekend Cinnamon Buns!



1/2 Cup Sugar

3/4 Kosher Salt

5 Tablespoons Melted & Cooled Unsalted Butter

1 Tablespoon Active Dry Yeast

1 Egg

1 Teaspoon Vanilla Extract

3 1/2 Cups Unbleached Flour

1 Cup Room Temperature Whole Milk


1/2 Cup Sugar

7 Tablespoons Plus 1 Teaspoon Room Temperature Unsalted Butter

2 Tablespoons Cinnamon


1/2 Cup Powdered Sugar

1/2 Teaspoon Vanilla Extract

3 Tablespoons Heavy Cream

Mix the powdered sugar, vanilla and heavy cream in a small size bowl.

In a large size bowl whisk together the egg, vanilla, milk, butter and yeast.  Add the flour, sugar and kosher salt.  Knead until smooth.  Cover the dough with plastic wrap and refrigerate overnight.  The next day remove from the fridge and allow the dough to come to room temperature.  Preheat your oven to 350º F.  Grease a 9×13 inch metal baking pan with 1 teaspoon unsalted butter.  Roll the dough into an 8×14 inch rectangle.  For the filling: Spread the rectangle with the 7 tablespoons of butter and sprinkle with the sugar and cinnamon.  Roll and slice into 15 equal pieces.  Place the pieces in the baking pan.  Let rise at room temperature for about 4 hours until almost doubled in size.  Place into the oven and bake for 30 minutes or until golden brown.  Remember that every oven heats differently so let your eyes be the judge.  Remove from the oven.  Let cool completely and then drizzle the glaze over the buns.  Makes about 15 buns.

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