big pancake, bigger taste

Sometimes the most impressive foods are the simplest.  With the right tools, an adventurous palette, and trust in the process, you can turn the ordinary into the extraordinary.  This week, I've turned leftover breakfast burritos into both fried rice and quesadillas.  Building upon flavor profiles and incorporating fresh ingredients is the name of the game.

Yesterday's mid-morning snack lead to an updated flavor of one of my favorites: the Dutch Baby Pancake.  I had some fresh figs and a bit of Gorgonzola, so I gave it a shot and made the most delicious fig and Gorgonzola pancake, topped with a fig and balsamic caramel syrup.  Here's the base recipe:

• 3 tablespoons butter
• 2 eggs, beaten
• 1/2 cup flour
• 1/2 cup milk
• 1 teaspoon sugar
• 1/4 teaspoon salt

Preheat the oven to 425F/218C.  Place the cold butter in the cold oven safe pie plate or skillet and into the oven.  For this recipe, I use the 10" All-Clad D5 frying pan.  It's layers of stainless steel and aluminum make for consistent, even heating, plus it's oven and dishwasher safe. 
 

While the butter is melting and the oven is warming, this is where you can get creative with your toppings and fillings.  I've made the traditional way and topped the pancake with fresh lemon juice and powdered sugar, as well as more inventive flavors, like diced rhubarb in the batter and covered with fresh strawberries.  The possibilities are endless - fresh lavender topped with honey, brie with fresh cherries or sauteed apples, pistachio topped with pear...you get the point, anything you love can be mixed into the batter or topped onto the finished cake.   

Today I am trying out a Gorgonzola and fig combination.  I diced the figs into eight wedges and broke up probably an ounce or so of cheese.  Side note: make sure your knife is very sharp, so you don't crush the figs.  I used my Shun santoku - it's a combination chefs knife and cleaver, and perfect for slicing, mincing, and chopping.  Plus, the steel is hand-forged and ice-hardened, so you get incredible strength and durability.  I also really like the plastic Dexas cutting mats as shown below - they're dishwasher safe and help keep your butcher block or counter from getting dirty or contaminated.  

When the butter has melted, remove from the oven.  Meanwhile, mix the eggs, flour, milk, sugar, and salt.  Add whichever flavors you prefer and fold gently.  Pour the ingredients into the hot pan/butter.   Don't worry - it'll look like you've messed up.  I know I always second guess myself the instant I pour the batter into the hot, melty butter.  I think there's no possible way that this is going to turn out right, let alone anything I'll want to eat.  But trust the process. 

 
Return to oven.  Bake 18 - 20 minutes, until puffy and golden brown. And do yourself a favor - remember that the pan is going to be HOT from the oven, so I leave my pot holders right on top of the stove as a gentle reminder. 

 

While the pancake is baking, think about your toppings.  Today I added a few small wedges of fresh fig with a tablespoon of sugar and a quarter cup of Lucero's fig infused balsamic vinegar.  I cooked it in this cutest, tiniest little Staub cocotte - the enamel coated cast iron controls temperature over extended periods of time, and makes for the perfect single serving of syrup.  I stirred the sugar into the vinegar and figs, and warmed over medium-low heat for the duration of the baking time.  Ultimately, the liquid reduced by about 2/3 of the original amount and made a very thick, syrupy style caramel glaze.  I've also made a simple syrup (equal parts sugar and water) and added fresh lemon zest and juice.  Any citrus or mint work well, too. The possibilities are endless.

 

After 18-20 minutes, your pancake will look just like this!  I immediately remove it from the pan and place on a large plate.  There will probably be a bit of melted butter left in the pan, which I always dump right on top of the pancake.  Add your toppings or syrups.

I like showcasing singular ingredients in multiple ways - diced fresh fig baked into the pancake, with fig infused balsamic syrup and topped with raw, fresh figs.  You really get to taste the different layers and levels of flavor this way.  Plus, the Gorgonzola adds a tangy bite and is like the exclamation mark to the figgy flavors!

What flavors will you try?  Let your imagination run wild!

giving good gifts

I love giving gifts.  Whether for an annual celebration, like birthdays or anniversaries, or more singular occasions like weddings or housewarmings, or out of kindness to show welcome or appreciation, giving a little something that reflects your recipient's interests and your tastes is always such a warm feeling for everyone.

You don't have to spend a lot of money or stress out to put together a little something.  And if you constantly keep your eyes out for great quality products and ideas, you can build your own small stockpile of options to hand select the perfect gifts on a budget. 

One of my favorite gifts is a tea (kitchen) towel, with a cooks tool and a bit of fresh flowers, all wrapped into one bundle of joy.  If I know the recipient loves to entertain or drink, I'll include a corkscrew, bottle opener, muddler, or something similar.  If they love to cook, a spatula or nice pair of tongs will make a lovely addition.  For bigger occasions (and budgets), I'll add a wine aerator or even a great kitchen knife.  Regardless, I try and select something that reflects the recipient's lifestyle or interests.

For more than a decade now, I've come to know and love my Garnier-Thiebaut linens.  If you don't know the brand, imagine the most vivid and vibrant colors woven with heirloom, quality expertise and the greatest commitment to excellence in all aspects.  With roots back to 1833, Garnier-Thibeaut has pioneered many of the textile industry's design and technology inventions for the production of fine linens. Today, the company's manufacturing facility in Gerardmer, France is Europe's most advanced center for the design, color and production of fashion fabrics — notably, table linens, bed linens, and other textile accessories — for the hospitality industry and the home. Renowned for its luxurious damask designs, Garnier-Thiebaut is the only fine linens company that produces more than two complete collections each year. So you get the quality you would expect with the colors and trends you hope for.

A great tip: if you have the space and a little extra cash, keep your eye out for sales.  Many department and specialty stores are constantly updating their assortment of kitchen tools, accessories, and linens.  I love popping into Williams-Sonoma stores anyway, but I'm constantly checking out their sale areas for brightly colored kitchen towels, napkins, and kitchen gadgets and tools.  I keep a small closet stocked of these items, plus candles and skincare.  I like finding everyday items of the best quality I can afford, keeping them for gift giving occasions.  Then when it's giving time, I can select the perfect pairing for my recipients. 

About the two photographs above - I like to keep things simple and personal.  The two GT tea towels pictured are from the top of my stack in the kitchen.  After more than a decade of very frequent use, they still look brand new - and feel even better.  The colors are beyond vibrant, the fabric super soft and absorbant, and doesn't leave behind pesky lint when drying glassware or glossy surfaces.  As for the spatula - I'm almost exclusively using WS silicon spatulas.  They're won't chip or crack, resist heat up to 600F, have removable handles for easy cleanup (including in the dishwasher), are anti-microbial, and make for the perfect pop of color in the kitchen.  Their available in a variety of shapes, sizes, and colors, but the spoonula is my favorite.  The stainless steel tongs pictured with the thistles and lily are from All-Clad, and a part of a "cook and serve" set.  When it comes to the kitchen, I like form and function.  And All-Clad hits the mark every time.  Whatever gift assortment I select, I always try to include a sprig or two of fresh flowers, herbs, or greenery, and tie them together with some leftover ribbon, string, or even butcher's twine. 

There's something so fun about giving something you'd use yourself, turning the ordinary into the extraordinary.  Do you have any signature gifts?

cooks tools

Continuing with my cooking recommendations theme, we move along cooks' tools. With the right implements, instruction, and inspiration, any recipe is possible. Here are a few I'm loving: 

I can't say enough good things about All-Clad.  I love when tools are functional and beautiful, and the All-Clad Cook and Serve set is exactly that. The heavy-grade 18/10 stainless steel construction makes for durable function and easy cleaning (dishwasher safe, too!) behind the scenes, while the mirrored finish adds a dash of style and class for the table.  Comes as a set of six that includes a fork, ladle, spoon, slotted spoon, tongs and storage caddy.  For an added bonus: the caddy can be monogrammed. 

Silicon spoonulas are the perfect mix of spatulas and spoons. I'm notorious for leaving the spatula in the pan or on hot surfaces, so I'm comforted knowing these brilliant bits are heat-resistant to 600ºF, dishwasher safe, and won't chip or crack. They're super handy and come in a variety of colors and sizes each season. I prefer the wooden handle options, because the silicon portion is removable, but the stainless steel options are nice as well. In my opinion, you can't have enough. 

Favored by bartenders and restaurateurs since 1882, Bar Keepers Friend is a premium cleanser and polish makes household surfaces shine like new. They’re the ideal kitchen cleaners-- for countertops, sinks, cooktops, appliances, cookware and more. Working without harmful chlorine bleach, this magical mix removes rust, lime, and hard water stains, as well as tarnish from copper and brass. With a little BKF and a lot of elbow-grease, everything will be sparkling clean. (Side note: BKF works great cleaning the bathtub and shower, too!)

I've sung the praises of the garlic peeler on multiple occasions, and must recommend again. Don't underestimate this peculiar piece - one use and you'll see how easily this floppy tube peels a clove of garlic. Simply insert whole unpeeled cloves, press down firmly, and briskly roll back and forth for a few seconds, until you hear the peel snap. Each week I'll peel and mince 3-4 heads in less than 5 minutes. 

This is a definite luxury, and I absolutely love it. Beautiful and practical, this box keeps up to 8 oz. of cooking salt within close reach. Handcrafted by Bérard of richly grained olive wood with an oil finish, it has a swiveling magnetic lid for easy one-handed access. Makes an incredible gift for house warnings, hostesses and thank yous, and anyone who loves to cook or appreciates great spices. 

I absolutely love cooking, and might have an arsenal full of goodies. These are just a few of the many I love. What tools do you use in your kitchen? 

comfort food

If you haven't yet noticed - I'm super nostalgic. I'm not one of those people who hoards every single item and refuses to throw anything away.  I'm more of a selective hoarder, instead keeping "edited collections" instead of "piles of junk."  I may happen to have boxes of kitchen tools, an overabundance of clothing options, and enough greeting cards and skincare to start my own Hallmark and Sephora.  What can I say?  I like options and to be prepared.

I don't know if "obsessive" is the right term to describing my cooking, but it's much more than a love affair.  Food was always been much more than sustenance - it's been a centerpiece of my life.  From cooking with family and friends, to food shopping, farming and gardening, and managing upscale cooking stores, food is always the focus.

Close your eyes for a moment and think about your favorite holiday.  You may recall a general feeling, a few special memories.  If you were to cook something from that holiday, you'd instantly be transported back in time to the exact places and feelings you experienced.  This is one of the many joys I get from cooking every day - the opportunity to relive great memories and create new ones, as well! 

Here are a few kitchen goodies I'm loving:

I absolutely love garlic.  There aren't many recipes I make that don't have at least a clove or two (or ten!).  Speed up your prep time with this handy plastic tube.  Break apart the head of garlic, place a clove inside the tube, firmly pressing and rolling.  The skin instantly falls off, revealing the "naked" clove.  I can peel a few heads of garlic in just a couple minutes. And to save even more time when cooking, each week I'll prepare both minced and sliced garlic and store them in an airtight container in the refrigerator.  The garlic peeler rinses very easily and is also dishwasher safe.  US$9 at Williams-Sonoma.

This All-Clad splatter screen is a constant in my kitchen.  In short, it's super durable, dishwasher safe, and makes cooking both safer and much cleaner.  It's available in two different sizes, and I chose the larger version, which fits on almost all of my pans and ovens.  Anytime I'm searing, sauteing, braising, or cooking something on higher heats, I use the splatter screen.  From bacon to beef roast and sauces to soups, this kitchen essential prevents painful splatters and pesky messes.  (Side note: a few months ago I was trying out a new recipe for bourbon cheesecake ice cream and needed a fine sieve - a tool I surprisingly don't have.   But with a large mixing bowl, a silicon spatula, and my trusty splatter screen, all was well!)  About US$60 at Williams-Sonoma.

I absolutely love cooking in fabulous French cookware.  In my opinion, Staub's range is the best.  Their enamel-coated cast iron handles heat to 500ºF and is the high-tech version of traditional cast iron.  The interior of all Staub pots are enameled with a matte black finish, which allows for improved resistence to thermal shocks and scratching, making care easier and keeping maximum beauty.  The enamel also has anti-adhesive properties and requires no seasoning before first use, and is incredibly safe - made free of Cadmium, lead, PFOA, and PTFE. Best of all Staub makes for juicier, more succulent food - their lids are covered with little nubs, literally self-braising while cooking.  Staub is made in France, has a lifetime warranty, and compatible with gas, electric, and induction cooking devices.  (Side note: Staub is technically dishwasher safe, but I've always hand washed with Barkeeper's friend and a scrub brush.)  US$319,95 at Sur La Table.  

My favorite knife is all is the Santoku, Japanese for three virtues" or "three uses".  Its blade is typically between 13 and 20 centimetres (5.1 and 7.9 in) long, and has a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point. The top of the Santoku's handle is in line with the top of the blade. The word refers to the three cutting tasks which the knife performs well: slicing, chopping, and mincing. The Santoku's blade and handle are designed to work in harmony by matching the blade's width and weight to the those of the tang and handle. 

In short: other than peeling produce or slicing breads, I'm constantly using a Santoku.  My favorite is from a brand called Shun.  Knives must be comfortable in your hand, fitting and weighing perfectly.  When shopping for a new knife, be sure to hold as many as possible to the best fit.  US$225 at Bloomingdale's. 

 These are just a few of my everyday essentials.  What are some of your go-to goodies that you can't cook without?