Tuesday, September 25, 2012

Apfel Pfannkuchen for One (Apple Pancake, German Pancake, Dutch Baby, Dutch Puff)

 I'm not sure there's anything better for breakfast (or breakfast for dinner)  than Apfel Pfannkuchen  (Apple Pancake).  Maybe there is and I don't know it.  Tender, eggy--almost custardy.  Puffy, sweet (not too), a light touch of cinnamon, buttery-- like a sweet Yorkshire pudding or a popover with fruit made in a pan.  If you've never had it, it's time you made it just for you.  

Monday, September 17, 2012

Farro Salad with Canned Wild Alaskan Salmon, Tomatoes, Basil, and Spinach

If you haven't made a farro salad, now's your time.   Push back rice and set aside pasta; cook a bit of farro (FAHR-roe)--a luscious European-Near East whole grain-- today.  A chewy (if not over-cooked) grain something a bit like a cross between barley and wheat berries, it is often described as somewhat nutty in flavor.   Despite all indications, you needn't soak farro overnight like dried beans.  Bring it to a boil, using l cup of dried farro for 2 1/2 cups of water and, lowering the heat (and covering) a la rice, cook away 25-30 minutes until this hearty, wholesome grain is al dente.  (I like to include a bit of salt, pepper, and a pinch of crushed red pepper to the water.)  If, when the farro is done, there's still water left, drain it like pasta.

Tuesday, September 11, 2012

Garlic Bread Grilled Tomato Sandwich

Along with the rest of the United States, Canada, the UK, and perhaps most of the rest of the world, I adore a good grilled cheese sandwich.  The other day we had young friend and his mother to dinner, and said young friend asked the food blogger, "But tell me just how you get a grilled cheese cooked nicely?  No matter what I do, one side burns and the other side's got nada." (Answer:  Don't flash-fry it. Have patience.)  In bookstores (of which there are few except Barnes and Noble or Garrison Keillor's new store, Common Good Books, on Snelling--just a few blocks from my house), there are truly books all about grilled cheese.  Could that be?  Are things out of kilter in the cookbook world? Or are grilled cheese that high up on the menu list?

Thursday, September 6, 2012

Ratatouille-Steamed Salmon with Jasmine Rice and Spinach

I'm a firm fan of the frozen salmon that comes in the individual or duo cryo pack.  It's delicious, less expensive than fresh, and sometimes fresher than the fish in the seafood case.  I've been buying packages all summer long at a price of about $4 and change per approximately 6 oz. serving.