Tag Archives: Fall

Apple Pancakes

5 Nov

As hard as it is to believe, I didn’t like pancakes as a kid. I hated the texture of them – I felt as though they were just like soggy bread. Sure, give me a bagel with half Marmite/half cream cheese and I’m happy as a clam, but nothing sweet and syrupy.

At some point during my early college years, I finally came to my senses. My college roommate was a huge (not physically) baker, and made pancakes every weekend. I waitressed one summer at the Noho Star and started eating a single banana pancake from there at least once a week during my break. Pancakes are indeed…delicious.

And, since I’ve been on my huge stint with apples lately, I decided to make apple pancakes. I found this recipe over at one of my favorite cooking blogs, Smitten Kitchen. This blog is amazing and has been around for about 4 years now. Its run by a woman named Deb, who describes SK as “Fearless cooking from a tiny kitchen in New York City.” Huh. Not unlike me! Except she has a husband, and a baby (in fact, she even blogs baby food recipes here). Just about every recipe she posts is mouthwatering and the recipes are never dull. The fact that she’s been keeping it up for 4 years (with a baby) is praiseworthy.

Anyways, moving past my Smitten Kitchen rant and onto the pancakes…well, these are the most delicious pancakes ever. They’re fried in oil and crunchy at the edges and soft and melty in the middle.  They are almost like eating fresh doughnuts. And an awesome way to use up your apples for weekend brunch!

Apple Pancakes

From Smitten Kitchen (…who adapted it from Joan Nathan and various other sources)

Ingredients

2 eggs, well beaten

1 1/2 cups of milk or yogurt (I used yogurt)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup sugar

3 medium apples, peeled and grated

1/4 teaspoon cinnamon

1/4 teaspoon ginger

vegetable oil, for frying

confectioner’s sugar, for dusting

maple syrup, heated slightly (optional)

Mix the eggs together with the milk or yogurt in a large bowl. Combine the flour, baking powder, salt, cinnamon, ginger, and sugar in a smaller bowl. Combine the wet and dry ingredients together and fold in the apples.

Heat a thin layer of oil in a skillet over low-medium heat. Drop a large spoonful of batter into the skillet (or a couple if your skillet is large). make sure they are flattened out slightly so they cook all the way through. Cook until golden brown underneath, then flip. Cook until the other side is also golden brown, about 2-3 minutes.

Dust with confectioner’s sugar and serve immediately with warm maple syrup on the side.

Risotto with Apples and Gorgonzola

21 Oct

This recipe is absolutely mouthwatering.  It’s another one that came from my mom – she tried it a couple of weeks ago and was raving about it. The recipe comes from – duh – who else? Jamie Oliver. Isn’t that where so many of the mouthwatering recipes on SS come from? He is so good at making spectacular dishes yet still prioritizing the purest ingredients.  He really just appreciates food and everything it does for you. Anyways, you have heard my ranting about Jamie, and you will hear it again in the future…now onto the risotto.

So, I had to alter it a bit due to my allergies, or more specifically, my oral allergy syndrome, which meant peeling the apples and omitting the walnuts.  I probably could have replaced the walnuts with a type of nut that I can eat, pecans (speaking of, quick survey: do you say pecans with a hard A sound or pee-kawns?), for example, but I chose to just take them out all together. My mom was right to rave about this recipe. But for once I have to say…it didn’t make the best leftovers. So eat up!

Risotto with Apples and Gorgonzola

Adapted from Jamie Oliver

Ingredients

2 pints chicken or vegetable stock

1 tablespoon butter

2 tablespoons olive oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

1/2 head of celery, finely chopped

14 oz risotto rice

1 1/2 cups dry white vermouth or dry white wine

sea salt and freshly ground black pepper

1/2 cup freshly grated parmesan cheese

3/4-1 cup good quality gorgonzola cheese, diced

1/3 cup goat cheese, crumbled

2-3 crisp apples, cored, peeled (if desired), and finely chopped, tossed in lemon juice

A small bunch of fresh marjoram, leaves picked and chopped

a handful of walnuts

Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and saute very slowly for about 15 minutes without colouring. When the vegetables are just soft, add the rice and turn up the heat.

The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring.

Once the vermouth or wine has cooked into the rice, add your first cup of hot stock.  Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding cups of stock, stirring consistently, allowing each cup to be absorbed before adding the next. This will take around 15 minutes. If the rice is not cooked, continue adding stock until the rice is soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water. Add salt and pepper to taste.

Remove from the heat and stir in the Parmesan, gorgonzola, chopped apple, and marjoram. Stir together and cover the pot to let the cheese melt in for a couple minutes. Heat the walnuts in a pan or toast them for few minutes (but watch them carefully!) Sprinkle with walnuts and freshly grated parmesan cheese to serve.