Tag Archives: Egg Dishes

Norwegian Oven Pancakes

Breakfast Foods, Coconut Sugar Recipes, Egg Dishes, History of European Foods, History of Pancakes 3 Comments

Norwegian oven pancake

The exceptional baking of Norway has been on my mind lately, with recipes I have been making since the 1970’s: I published the Yuletide bars Mor Monsen’s Kaker on 2017/11/27; and now I offer Norwegian Oven Pancakes.  This effortless baked pancake blesses at anytime, but truly it triumphs at a holiday breakfast-may it grace your Christmas morning, either before or after gifts.

Not always has the making of a pancake been so simple; in Consider the Fork, Bee Wilson details the time-consuming directions, published in the advice book Le Menagier de Paris, in 1393: take eggs, the fairest wheaten flour, and warm white wine-in place of milk-beating all together “long enough to weary one person or two” (this was done in a household of servants).

Almost every nation boosts of their own particular version of pancakes, some sweet and others savory; there isn’t room to define these multiple, provincial modifications; I will review, however, those of several countries that capture my interest in particular.

The Nordic pancake is typically like a French crepe, but their oven variation ugnspannkaka resembles a German pancake-also known as a Dutch Baby-which is baked, thick, and unleavened; today’s entry is the ugnspannkaka.

On the other hand, American hotcakes and griddlecakes are always made with a raising agent, such as baking powder, along with flour, eggs, and milk; thus, they swell and bubble in the hot frying pan.  In the 19th century, prospectors and pioneers employed sourdough starter for the rising of this light, airy flapjack; such is still the popular Alaskan mode.

Johnnycake and bannock are pancake types of old.  In world history, bannock dates back as early as 1000 A.D.; hence both the Native Americans and settlers were making this in early North America.  The Natives used corn, nut meal, and plant bulb meal in this creation; the immigrant’s technique was Scottish in origin, in which oatmeal was the key component.

Johnnycake was first recorded here by Amelia Simmons in American Cookery, 1796, with the ingredients of Indian meal, flour, milk, molasses, and shortening (for the history of shortening, see my Ozark Honey-Oatmeal Cookies, 2017/10/30).  These flat corn cakes were a staple in young U.S.A.

In England, pancakes are without a rising agent, using primarily flour, eggs, and milk, which results in their being close to French crepes.  Served for a sweet dessert or as a savory main course, these British cakes date back centuries, for Gervase Markam wrote their instructions in The English Hus-wife (1615); she, however, substituted water for milk and added sweet spices.  That nation’s Yorkshire pudding, a similar receipt to their pancakes, rises only slightly, by the well-beaten air in this batter without leaven.

These English unleavened varieties of flannel cake differ from their risen form found in Scotland, which includes baking soda and cream of tartar;  there are also numerous variables in Wales-among which some incorporate yeast, others oatmeal.

African pancakes, such as those in Kenya and South Africa, most often resemble the English crepe.  In Afrikaans, these unleavened English crepes are known as pannekoeke, while plaatkoekies refer to American-style “silver dollar” risen pancakes.  In Uganda, the pancake is united with their staple banana, usually being served at breakfast or as a snack.

Of all the vast productions, present-yet differing-in almost every nationality, the Ethiopian one enchants me the most; there they have injera, a very large spongy affair, which acts as a huge platter for their stews and salads to be served on at their feasts.  With the right hand, one tears the edges off this yeast-risen flatbread, to scoop up the meal, finally eating the underlying “tablecloth”, in which all the foods’ juices have been absorbed.  In 1984, I had the great pleasure of spending a whole day with an Ethiopian family in Billings, Montana, while they taught me how to cook and eat this authentic repast-I was fascinated with its injera, which simultaneously acted as a plate, an eating utensil, and finally the food itself.

Of all these above mentioned recipes, our Norwegian oven pancake is the most simple.  Enjoy this festive delight, which only takes minutes to assemble.  It is indeed glorious!

References:

Bee Wilson, Consider the Fork (New York: Basic Books, 2012, 2013), p. 147.

https://en.wikipedia.org/wiki/Pancake

James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), p. 52.

Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 548.

Amelia Simmons, American Cookery, 1796 (Grand Rapids, Michigan: William B. Eerdmans Publishing Co., 1965, reprinted), p. 57.

pancake right out of oven

Norwegian Oven Pancake  Yields: 6 servings.  Total prep time: about 45 min/  active prep time: 15 min/  baking time: 30-40 min.  Note: leftovers are delicious either cold or at room temperature.

6 lg eggs

1/2 c sugar  (Coconut sugar is ideal; for its health benefits, see Zucchini Bread, 2017/07/24.)

3/4 c flour  (Bob’s Red Mill organic, unbleached white flour is high quality, or substitute whole wheat pastry flour.)

1 tsp salt  (Real Salt, pink salt, is important for premium health; available at nutrition center in local supermarket.)

1 tsp vanilla

2 1/2 c milk  (May use an alternative milk, such as hazelnut or almond.)

piece of butter the size of an egg, about 5 tbsp

  1. Preheat oven to 375 degrees.
  2. With an electric mixer, beat eggs in a large bowl; blend in sugar, salt and vanilla; gently, quickly mix in flour.
  3. Meanwhile, melt butter in a 9” x 13” pan in hot oven; watch carefully.

  4. batter before baking

    Very slowly add milk to above egg mixture, beating continuously.

  5. When butter is melted, roll it around baking dish, coating entire pan.
  6. Pour batter in greased baking dish.  Bake for 30-40 minutes, or until batter is set.
  7. Serve hot.  (Cold leftovers are also great!)

Ropa Vieja (Omelette)

18th Century French Cuisine, 19th Century French Foods, African Americans' Influence on American Cuisine, Botanical Make-up of Tomatoes, Breakfast Foods, Chicken Recipes, Diabetic Friendly Recipes, Egg Dishes, Gluten-free Entrees, Healthy Recipes, Historical Recipes, History of 19th Century American Cook Books, History of American Cuisine, History of European Foods, History of Italian Cuisine, History of Mexican Cuisine, History of Southern Cooking, History of Tomatoes, Meat Recipes, Tomato Recipes Leave a comment

ropa vieja (omelette)

Here we examine the historical and botanical make-up of tomatoes, the importance of Africans in the forming of southern cuisine, and details about the publication of cook books in the American south.

America’s Food Heritage

Our typical American cuisine was inspired by the familiar recipes brought over by English, French, Spanish, and Dutch settlers, as well as those of Scotch-Irish and German colonists, who followed these early immigrants; all of this European influence merged with the available foods of the Native Americans present on this continent.  1

Southern Cuisine Developed by Africans

African slaves played a broad part in fashioning our distinctive southern cookery.  The mistresses of these slaves initially taught them-our people-receipts recalled from these mistresses’ individual heritages, as listed above; then, prized dishes were developed, with the Africans’ natural appreciation of and aptitude for cooking.  These foods were used in the strong social competition among the plantations.  Such delicacies, which in large part formed this region’s cuisine, were not initially compiled in books for the public, but rather closely safeguarded within each family, due to the rivalry among these established settlements.  Thus, there were no Southern cook books until the first quarter of the 19th century; a few recipes from this geographic area were preserved, however, in some American cook books, mostly those published in and around Philadelphia.  2

Mrs. Mary Randolph’s The Virginia Housewife, printed in 1824, in Washington D.C., is part of the advent of cook books specializing in foods from the South.  It also includes some Northern recipes, as well as a few Spanish dishes, of which our Ropa Vieja omelette is one.  This promising recipe boasts of only five ingredients, one of which is the garden tomato, and just a few succinct instructions; its simplicity makes it exceptional.  3

Botanical Make-up of Tomatoes Produces a Powerful Food

In On Food and Cooking, Harold McGee explains why this sweet-tart, botanical fruit tomato, which is used as a vegetable, has such great appeal.  He attributes this attractiveness to the unique flavor brought about by its low sugar content-3%; other great features are its large amount of savory glutamic acid-as much as 0.3% of its weight-and its ample quantities of aromatic sulfur compounds.  These two latter ingredients, present in ripe tomatoes, predispose them to complement the flavor of meats.  This is because these two substances exist more commonly in animal flesh than fruits; thus, their rich presence in tomatoes allows for added taste to meat dishes.  Savory glutamic acid and sulfur aromas likewise bring out great depth and complexity in sauces and other food combinations; therefore, this particular produce can even replace meat in flavoring vegan dishes.  4

American Origins of Tomatoes and their Slow Acceptance in Europe

Tomatoes originated in the west coast deserts of South America.  Extensive varieties existed in Mexico, by the time Hernando Cortez and his 400 Spaniards discovered this land in 1519.  The tomato was incorporated in American (and later European) cookery in various ways.  At the time of Cortez’ arrival, Mexicans used thin shavings of this green, unripe fruit in many dishes; they also mixed ripe tomatoes with chillis in a sauce to top cooked beans.  Subsequently, the Spaniards in Europe readily adopted this fruit in their cuisine.  5

When Francisco Pizarro began his bloody attacks in Peru in 1532, this South American land, with all its royal Incan wealth, was eating mostly a vegetarian diet of maize, potatoes (including sweet and manioc potatoes), squash, beans, peanuts, avocados, chillis, and our beloved tomato.  6

Some time later, the Italians were adding it to broths and soups, as noted by the Quaker merchant Peter Collinson in 1742.  Tomato sauce for pasta followed several decades hence.  7

Britain lagged behind Italy, in accepting this item, due to their long-held mistaken viewpoint, which had originated on the Continent, connecting it with a deadly nightingshade, being it was of this same family.   Not until the 20th century did the English acquired a taste for tomatoes, particularly canned tomato soup.  8

Popularity of Tomatoes Grew Slowly in the United States

North America was almost equally slow in receiving this fruit, probably due in part to these same European misconceptions; they considered it to be lacking in nourishment and substance, as well as a cause for gout.  9

During the late nineteenth and early twentieth centuries, the U.S began what was to become a wide acceptance of tomatoes, primarily due to the strong influence from the great Italian immigration then.   Nevertheless, their first appearance here was when Thomas President Thomas Jefferson brought back seedlings from a diplomatic trip to Paris.  There the Parisians had just accepted this “love apple”, believed to be an aphrodisiac; their acceptance directly resulted from the effect Italian cooking had on French troops during the French Revolution at the end of the 18th century (see Spicy Sausages with Tomatoes & Turnips).

It is interesting to note that our third president had an extensive garden of 170 varieties of fruits and 330 varieties of vegetables and herbs; his grand kitchen utilized most of this produce, even producing ketchup for our epicurean leader, who primarily chose a vegetarian diet.  Ketchup at this time, however, was a vinegar-based condiment made from such ingredients as walnuts and mushrooms, not tomatoes.  10

Be sure to access my other tomato recipes: Parmesan Dover Sole and Rosemary Eggs.

References:

  1. Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964), p. 181.
  2. Ibid., pp. 182, 183, 193.
  3. Ibid., p. 193.
  4. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), pp. 329, 330.
  5. On Food and Cooking (New York: Scribner, 1984, 2004), Reay Tannahill, Food in History (New York: The Three Rivers Press, 1988, 1973), p. 206.
  6. Ibid., p. 214.
  7. Ibid., p. 207.
  8. Ibid.
  9. Ibid.
  10. www.monticello.org/site/house-and-gardens/historic-gardens

ingredients for ropa vieja

Ropa Vieja (Omelette)  Yields: 2 servings.  Total prep time: 25 min.  Adapted from an 1824 southern recipe found in Esther B. Aresty’s The Delectable Past (New York: Simon and Schuster, Inc., 1964).

2 lg firm ripe tomatoes, cut in eighths, seeds and juice removed

2/3 c shredded leftover chicken, ham, or beef

4 lg eggs, beaten lightly  (May use 3 duck eggs, which are bigger than chicken eggs; for info on duck and chicken eggs, see Rosemary Eggs.)

2 tbsp butter

1 tbsp chopped parsley, optional

Salt, to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

Fresh ground pepper, to taste

  1. cooked tomatoes

    Spray the optional parsley with a safe, inexpensive, effective produce spray (mix 97% distilled white vinegar and 3% hydrogen peroxide); let sit 3 minutes: then, rinse well and chop fine.

  2. Cut the tomatoes in eighths, gently scoop out liquid and seeds with a spoon (it not necessary to peel the tomatoes), place in a bowl.
  3. Shred and measure the meat, set aside.
  4. Beat the eggs, only until whites and yolks are lightly blended.
  5. Over medium heat, melt 2 tablespoons butter in a non-stick skillet; mix in meat, heating for one minute.  Add tomatoes and cook for six minutes, or until mixture is hot and tomatoes are somewhat softened, stirring occasionally (see above photo).
  6. Reduce heat to med/low; sprinkle parsley over cooked tomatoes and meat; pour beaten eggs over this mixture, quickly distributing the meat and tomatoes evenly in eggs.

  7. finished product

    Salt and pepper generously before covering; cover and cook slowly, until eggs are set on top (see photo).

  8. When done, you may remove any loose pieces of skin from tomatoes that appear on top of omelette; fold it over; cut in half to serve two people.

Rosemary Eggs

21st Century Foods, Diabetic Friendly Recipes, Egg Dishes, Healthy Innovations, Information on Duck Eggs, Rosemary Recipes, Tomato Recipes Leave a comment

rosemary eggs

I am creating recipes for an abundance of fresh rosemary, which I recently received; this simple duck egg receipt is among them.  It reminds me that I eat like a queen.  Read on to discover the benefits of duck eggs over those of chickens.

Six years ago my young friend Noah began raising ducks, which he cherishes as if they were his children; each possesses its own personality and carefully chosen name.

Depending on the breed, ducks produce between 150-200 eggs a year, which come in all sorts of colors, varying mostly by genetic strain.  Different colored eggs, however, sometimes occur within the same breed.

Noah has seventeen of these domesticated aquatic birds, with only five of them producing presently.  Later on there won’t be any eggs, for they only lay from early spring, until the winter cold sets in.  We are always sad when their production stops.

For the past half decade, I have been a beneficiary of this treasured delicacy; consequently my baking has excelled.  Pastry chefs prize these ovum of the family Anatidae over chicken eggs, for they contain less water, have firmer whites, and a higher fat content; this makes for moister cakes, breads, and cookies, all of which rise better, due to the additional leavening power found here.

The right balance in the interaction between eggs, flour, sugar, and fat in baked goods is important; your product will be dry if there is either too much or too little of the crucial egg.  In most recipes, “eggs” is a reference to large-sized chicken eggs, of which the equivalent of three is 2/3’s cup of duck eggs; therefore, I always measure these for an accurate agreement in any given recipe.  Note: whipping duck whites takes longer because of their firmness; thus, the recommendation is to beat them at room temperature, adding a little lemon juice; older eggs are preferable to fresh, as they aren’t as firm.

Duck eggs are up to 50% larger than those of their chicken cousins, with more yolk than white.  They are higher in protein and creamier, making great omelettes and quiches; crème brulee is unforgettable when made with these!  Nevertheless, my favorite way to eat them is over-easy, with the rich, smooth, orange yolk dripping all over the plate, which I sop up with my homemade toast.  Be sure to not overcook them, as they become rubbery.

Exponents of eggs propound that-among many benefits-they help prevent breast cancer, because of their high choline content; their abundance of the antioxidants lutein and zeaxathin fights mascular degeneration and cataracts.  Their beneficial blend of omega-3 fatty acids, zinc, B vitamins, and iodine feeds your brain, thus enhancing your mood.  They are an ideal, low-caloric, muscle-producing protein.

USDA has the same regulations for chicken, duck, quail, and ostrich eggs.  Their farmers and fans proclaim that duck eggs are less susceptible to diseases and parasites, making them safer, as well as healthier with a higher concentration of nutrients.  It is believed that their thick shells give them a longer shelf life than chicken eggs.

Eggs in general have gotten a bad rap in recent years; many feel they contribute to heart disease.  This is far from the truth, as they contain mostly monounsaturated and polyunsaturated fats, which actually lower heart disease risk.  Harvard health experts say healthy people can eat an egg a day; others believe you can eat even more.

These special duck eggs are popular in Asian cuisines, especially Chinese and Vietnamese, where they are frequently cured in brine; this draws out moisture and preserves them, altering their texture.  I fell in love with these pickled eggs while living in Tokyo!

My facile receipt blesses, for it enhances eggs with rosemary.  If possible, use these superior duck eggs, available at local farms and upscale grocers, where they range from $6 to $12 a dozen.  My young friend, however, sells his for the low price of $6/doz.  (Noah resides near the Tualatin high school here in Oregon; go to Cynthia Powell link on my Facebook page.)

References:

www.rodalesorganiclife.com/food/chicken-eggs-vs-duck-eggs-which-is-healthier

www.hgtv.com/outdoors/gardens/animals-and-wildlife/duck-eggs-411

https://www.tyrantfarms.com/5-things-you-didn’t-know-about-duck-eggs

https://pastrychefonline.com/2015/03/14/how-do-eggs-function-in-baking/

www.modernfarmer.com/2015/06/everything-you-need-to-know-about-duck-eggs/

chopping rosemary with a sharp knife

Rosemary Eggs  Yields: 1 serving.  (May multiply this, using a large non-stick pan.)  Total prep time: 15 min.

1 tsp fresh rosemary, minced  (1 1/3 tsp will be needed, if using duck eggs, which are considerably bigger than chicken eggs.)

1 small tomato, chopped

2 large chicken eggs  (May substitute duck eggs.)

1 tsp butter

Salt, to taste  (Himalayan, pink, or Real Salt is important for health reasons; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

Fresh ground pepper, to taste

  1. cooking liquid out of tomatoes

    Chop rosemary fine with a sharp knife; set aside (see above photo).

  2. Chop tomato and place in a dish.
  3. Beat eggs in a bowl, set aside.
  4. In a small non-stick omelette pan, heat butter over moderate/med heat; add rosemary; and cook for about 20 seconds.  Stir in tomato and cook for 2-3 minutes.  There will be juice from the tomatoes at first (see photo); cook until most of this liquid is evaporated.
  5. Pour in eggs; salt and pepper the top.  Gently fold in the firm egg on the bottom of pan (see photo); cook until egg is not runny any longer, but still quite moist.  Do not overcook, as this makes duck eggs, in particular, rubbery and dry.

  6. folding in cooked egg

    Serve hot, with homemade zucchini bread (2017/07/24), or better yet my rosemary bread toasted, which I will publish in several weeks.

Borscht (Beet Soup)

20th Century European Recipes, Bone Broth, Egg Dishes, Gluten-free Entrees, History of American Cuisine, History of Borscht, History of European Foods, History of my Business, History of Tomatoes, Soups, Summertime Foods Leave a comment

a bowl of borscht

This borscht recipe and its history have been with me since my catering days, during the early 1980’s in Billings, Montana.  Then I was preparing soups for a café in an art gallery; now it graces my table every summer.  A particular prayer partner claims my version is far better than that which she had in Russia.  Indeed, this chilled soup is a beautiful offering on a hot summer day!

This delicacy has been long popular in Eastern European countries under the following names: borscht, borsch, borshch, and bosht.  Over time it has spread from these nations to other continents, as their people emigrated.  In North America, it is commonly linked with the Jews and Mennonites that came from these European areas.  The common name borscht is derived from the Russian borsch meaning cow parsnip, which was an original recipe ingredient of the Slavs.

The most familiar American adaptation of this soup, which is made with beetroot, is of Ukrainian origin.  With its first record being in the 12th century, this dish subsequently emerged from a wide variety of sour-tasting soups present in the Eastern European section, such as rye-based white borscht, sorrel-based green borscht, and cabbage borscht.  Our well-known Ukrainian recipe was originally inspired by the addition of leftover beetroot pickling; thus, its brilliant color and tart flavor.

There are as many different preparations for this beet soup as there are homes in which it is consumed; they may include the additions of meat, fish, cabbage, carrots, tomatoes, and potatoes.

Spanish conquistadors brought potatoes and tomatoes from America to Europe in the 16th century; these vegetables, however, weren’t a common part of the Eastern European peasants’ diet until the 19th century, at which time they found their way into the Ukrainian and Russian borscht-food of both poor men and princes.  As a result of emigration, tomatoes and potatoes are a part of borscht recipes around the world, but my version has neither of these.

Still other variations occur with this renowned soup involving its garnishes and side dishes.  Smetana, or sour cream, is its most common topping; chopped herbs, hard-boiled eggs, bacon, and sausage may also be utilized.  There are plentiful side dishes; among them are pampushky (Ukrainian garlic rolls) and treasured pirozhki (individually sized pastries or dumplings filled with meat and onions).

You can see that despite its centuries-long-history there is no consistent receipt for this sustaining chilled delight, for even this latter characteristic may vary, and it may be served hot.  My borscht is a cold, meatless, summer soup adorned with sour cream and eggs; for the benefit of added protein make this recipe with bone broth (see its benefits and easy recipe at my post on Tortellini Soup, 2016/10/10).  This is a treat!

References:

https://en.wikipedia.org/wiki/Borscht

https://www.britannica.com/topic/borsch

www.dictionary.com/browse/borscht

easy mincing of onion

Borscht (Beet Soup)  Yields: 4-5 servings.  Total prep time: 1 hr/  active prep time:30 min/  cooking time: 30 min

1 tbsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 med/lg yellow onion

3 lg purple beets, a little less than 2 lbs trimmed

1 qt broth  (Beef broth is good; I, however, prefer bone broth; for recipe and powerful health benefits, see Tortellini Soup, 2016/10/10.)

1 c water

2 small lemons, juiced  (Use half of this to start; then, adjust with more to taste.)

1 tbsp honey, or to taste  (Local raw honey is always best, for its localized bee pollen is known to relieve allergies naturally, through the concept of immunotherapy.)

1 tsp Better than Bouillon, or to taste

1/2 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1/2 tsp freshly ground pepper, or to taste

sweating onions

Sour cream

3 eggs, hard-boiled and chopped  (I prefer duck eggs; see Rosemary Eggs, 2017/08/21, for their information.)

  1. Chop the onion in small pieces the easy way.  Peel it leaving the root on; next, score this by cutting slices close together across the top one way, going 3/4 of the way down into the onion; then, turn it and cut slices the opposite direction.  When onion is thus prepared, shave the small pieces off the end with a sharp knife (see photo in list of ingredients).  May discard root end; set aside chopped vegetable.
  2. Heat oil in a stock pot over medium heat; add piece of onion; when it sizzles, add remaining onion; sweat, cook only until translucent (see photo above).  Set aside, go to next step.
  3. Spray beets with an inexpensive, effective vegetable spray; mix 97% distilled white vinegar with 3% hydrogen peroxide in a spray bottle.  Let sit for 3 minutes and rinse well.
  4. Peel and cut beets in 1/4″ dice; add to cooked onions.
  5. Cover with broth and water; bring to a boil over med/high heat; reduce heat and simmer for about 30 minutes, or until beets are soft.

  6. borscht cooking in pot

    Add half the lemon juice and honey.

  7. Stir in Better than Bouillon; then, add salt and pepper.
  8. Adjust lemon juice, honey, Bouillon, salt, and pepper to taste.
  9. Chill for 4 hours or overnight.  Serve topped with sour cream and chopped hard-boiled eggs.
  10. This freezes well.  I love this summer soup!

Apple Pancake

21st Century Foods, Breakfast Foods, Coconut Sugar Recipes, Egg Dishes Leave a comment
baked apple pancake

baked apple pancake

This exceptional souffle is a great entrée or breakfast meal for special occasions; beyond words, it pleases the sweet tooth of the child in each of us.  The directions are easy to follow; yet the outcome is a work of art, a display of love.

Our prized pancake weds together flavors, that strengthen and embellish each other.  Andrew Dornenburg and Karen Page inspired me with their helpful contribution concerning the enhancement of foods, one with another.  For instance, they list “food matches made in heaven” in Culinary Artistry.  This comprehensive list, with its apt name, includes superb parings for apples; my favorites are: bacon, cheese, currants, maple syrup, oatmeal, nuts, raisins, rosemary, sausages, sour cream, and yogurt.  1

Among Dornenburg and Page’s classic poetic unions for apples are: brown sugar, caramel, cinnamon, cream, custard, and vanilla.  Indeed, this dish is a testimony of the symphonic joining of these outstanding ingredients, for here they are baked together as one glorious whole.  2

This book teaches beautiful truths about how foods work in harmony, by employing either specific techniques or adding various ingredients.  Our authors write: “One flavor can overwhelm another, while in smaller quantity, as an accent, the same flavor has the power to bring out the other.”  We supplement sweetness with a pinch of salt when making fudge, while a touch of sugar is required to complete tart balsamic vinaigrette (see balsamic vinaigrette, 2016/08/22).  Such small additions intensify the main ingredient, giving relative prominence to it.  Too much of them, however, will destroy the finished food.  3

This principle of the harmonic blending of foods made me think of my acting days in community theatre, where I learned not to upstage my fellow actor, or steal away from his critical moment.  This truth transcends acting, however, for we all need to uphold each other’s performances daily, by downplaying our own.

Much like salt used in cooking, we can augment each other tastefully in our relationships-whether this be in holy matrimony or God-given friendships; thus, we grow together.  Let us regard our loved ones carefully by being salt and light to them.  Begin practicing this principle, by entertaining someone sumptuously this Valentine’s Day, with this triumphant apple pancake.

  1. Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, N.J.: John Wiley & Sons, Inc., 1996), p. 88.
  2. Ibid.
  3. Ibid., p. 47.
prepping ingredients for apple pancake

ingredients for apple pancake

Apple Pancake  Yields: 2-3 servings.  Total prep time: 1 hr & 10 min/  active prep time: 20 min/  baking time: 50 min.

Note: this is especially good served with Aidell’s natural, spicy-mango-with-jalapeno sausages, thus giving a beautiful hot, spicy contrast.  You may choose to double the recipe, providing you have 2 10-inch Pyrex pie plates, as cold left-overs are great with vanilla ice cream!)

10″ Pyrex pie plate

5 tbsp of butter

1/2 c whole wheat pastry flour  (If desired, grind 1/3 c organic soft winter white wheat berries to make 1/2 c flour.)

1/2 c unbleached white flour  (Bob’s Red Mill organic is my favorite; note you may choose to omit the whole wheat flour and use all unbleached white.)

1/2 tsp salt

5 lg eggs, beaten

1 c milk  (May use alternative milks, such as almond or hazelnut.)

1/2 tsp pure vanilla extract  (I use a high quality and terribly inexpensive Mexican vanilla, which I get through friends traveling to Mexico.)

1/2 c brown sugar  (Organic is best; may be found at Trader Joe’s and at times Costco.  May substitute 1 c healthier coconut sugar in place of 1/2 c brown and 1/2 c white sugars; for benefits of coconut sugar, see Zucchini Bread, 2017/07/24.)

1/2 c granulated sugar  (Organic is available in a 2-lb package at Trader’s, or in a more economical 10-lb bag at Costco.)

2 tbsp cinnamon   (A superb, organic Korintje cinnamon is available in bulk at our local Fred Meyer’s.)

2 granny smith apples, peeled, cored, and sliced very thin

 

  1. Preheat oven to 400 degrees.
  2. Grind flour, if you are using fresh-ground.
  3. Place butter in a 10-inch Pyrex pie plate.  Melt butter in oven.
  4. In a med/large bowl, mix together flour and salt; blend in eggs and milk; stir in vanilla.  Set aside.
  5. When butter is melted, pour batter in pie plate.  Place in oven and bake for 20-25 minutes, or until edges are puffed up and golden brown.
  6. Meanwhile prepare apples.  First, blend sugars and cinnamon in a med/large bowl; then, cut and add apple slices.  Mix well; sugars will get wet (see photo above).  Set aside.
  7. When pancake is puffed up after 20-25 minutes, quickly remove from oven and distribute apple mixture evenly in the hollow made by the edges.
  8. Return to oven as fast as possible and bake another 20-25 minutes, or until pancake is deep brown (see top photo).
  9. Serve immediately.  This is a heaven-sent treat!

A Simple “Frittata”

21st Century Foods, Diabetic Friendly Recipes, Egg Dishes, Entrees, Frittata Made Easy, Gluten-free Entrees, Healthy Innovations, Tomato Recipes, Zucchini Recipes 2 Comments
dinner with Dave

dinner with Dave

My pastors provide our congregation with fruits of their labors during the harvest season; this year’s bumper crop of tomatoes and zucchini inspired Pastor Dawn to create this frittata-like dish, which I have expanded on here. It boasts of these rich autumn vegetables. The receipt is so easy that it cries out for many encores.

The traditional frittata, or Italian omelette, has a two-stage cooking process.  You normally begin making this egg dish on the stove top and finish it in the oven. One may even purchase special pans for preparing this.  However my simplified version is made in a frying pan, solely on top of a burner.

The original frittata is a cross between an omelette and quiche, which is comprised mostly of eggs with some vegetables.

"frittata"

“frittata”

On the contrary, my “frittata” is mostly vegetables with several eggs scrambled in.  There is no guessing with these easy steps of preparation. The result is intense flavor, good protein, and creative cooking with fall produce.

My beloved cousin and his wife, whom I hadn’t seen since 1995, were here for dinner several weeks ago.  We indulged in this European creation and my honeyed-lime kale with turkey. (See Cooking with Kale, 2016/09/07.) The presence of God and this delicious food nourished our souls during our lavish repast.

You will relish this “frittata”-it is so good!  Enjoy.

A Simple “Frittata”  Yields: 4-6 servings.

1 tbsp oil  (Coconut or avocado oil is best.)

1 med yellow onion, halved at the core and thinly sliced

3 med/large tomatoes cut in eighths

2 med/small zucchinis, thinly sliced

½ tsp dried oregano  (A great, inexpensive, organic variety is available at Trader Joe’s.)

3/4 tsp dried basil

4 lg cloves of garlic, minced  (May use 2 cubes of frozen garlic from Trader’s.)

Salt and pepper to taste  (Real Salt is best, available in health section of local supermarket.)

4 lg white mushrooms, brushed, with mushroom brush, and sliced

3 oz good quality cheese, grated

3 lg eggs, beaten  (I like to use duck eggs, which are creamier and higher in protein.)

  1. Heat oil in a large frying pan over medium heat. Place a small piece of onion in hot oil. When it sizzles, add the rest of the onions.  Cook until golden brown; stir occasionally.
  2. Add chopped tomatoes, zucchini, herbs, garlic, salt, and pepper. Reduce heat to med/low. Cook vegetables about 40 minutes, or until liquid is gone and sauce is thick. Be sure to stir occasionally. Watch carefully toward the end of cooking, so vegetables don’t burn.  (May set aside at this point and reheat, to finish recipe, just before serving.  Watch carefully when reheating, so as not to burn the sauce.)
  3. Add mushrooms and cheese to hot sauce. Stir well.
  4. Add eggs to vegetables; stir gently several times, as they cook. Cook until eggs are done. Mixture will be soft.
  5. Adjust seasonings.
  6. This is delicious served hot, room temperature, or ice cold.  Leftovers are great!