Buttermilk Pancakes--American Breakfast

Buttermilk pancakes accompanied by a glass of milk are my younger son's favorite breakfast meal or an evening snack. I usually make a shortcut and buy organic pancakes which we preheat, whenever needed in a toaster. Then on the still warm pancakes he spreads a little bit of his favorite President salted butter and cream cheese on top, and he enjoys them deeply.

To honor his love for pancakes I decided to make them from scratch at home. I had an old recipe that I have always wanted to try. Surprisingly, the recipe worked from the first time. It was easy and pancakes turned out perfect. The only change I made after the first batch was to fry them on an almost dry pan since melted butter is already added to the batter. This way they became even lighter and more fluffy. In no time a whole plate of delicate pancakes was ready.

When I was making these pictures, I convinced my son to try my pancakes in a truly American way: with maple syrup, which was good idea in any event, because my pancakes are barely sweet. My other son enjoy them with his favorite Nutella spread. After the pancake feast I froze the rest and put them in a freezer for the upcoming week.

Buttermilk Pancakes
(Makes about 24 pancakes)

Ingredients:
1 and 1/2 cup low fat buttermilk,
2 medium eggs, preferably organic,
1 cup sifted all purpose flour,
1 tbsp sugar,
1 tsp baking powder,
1/2 tsp baking soda,
1/2 tsp salt,
2 tbsp melted, unsalted butter,
1 tbsp vegetable oil for frying,

Preparation:
1. In a large bowl using a hand whisker gently whisk eggs. Add yogurt and melted butter.
2. In a smaller bowl mix flour, salt, baking powder and soda. Incorporate dry ingredients into buttermilk mixture and mix well using a hand whisker.
3. Preheat a large frying pan. Using a brush gently spread the oil on the bottom. Place about 1/8 cup of batter for each pancakes leaving fairly large space between, as they will expand.

4. Fry on the medium high heat until pancakes are dark gold. Turn them on the side and fry again until done.

4. Transfer pancakes to a plate, drizzle with maple or fruit syrup or any topping you like and serve.

Crepes with Nutella--Five Thousand Crepes of Love.

There are many ways of saying "I love you". For the past seven years I have been saying mine with crepes.

Ever since my older son Max, who has developmental problems, tried crepes at my friend's house, he fell in love with them. At that time he still had some oral motor problems and various food aversions, so I could not be happier that there was a new kind of food that he accepted and enjoyed.

He loves crepes so much that no evening passes by without a crepe and Nutella snack.

Every single day for the past seven years I have been making him crepes for supper. I fry them once a week in a big batch and freeze for the rest of the week. He usually has two or three of them, smothered with Nutella and rolled up, accompanied by a glass of milk. I counted today that for seven years, 365 days each year and a minimum of two crepes a day, I made, at least five thousand crepes.

It is just a tiny gesture of love to reward someone who has the sweetest and most gentle soul, but constantly faces everyday challenges and struggles so hard to reach his potential.

I believe that this culinary experience makes me a true crepe specialist at par with those French magicians who sell crepes on the streets of Paris. But my crepes are a bit different. This recipe is unusual. Its secret is in the beer that makes the crepes very thin and soft. They roll up easily and have a delicate, neither sweet nor savory, taste. Therefore you can stuff them with anything. The sweet versions are the most popular in my home. For Max it has to be the Nutella filling, for Philip Philadelphia Cheese and honey. Seasonal fruits and whipped cream are another delicious option. But also any savory stuffing can work with them, but this is for a separate post.

And tonight, like every night, it is a night of crepes with Nutella.

Beer Crepes
(Makes about sixteen crepes)

Ingredients:
1 bottle light beer,
2 cups milk,
2 and 1/2 cup flour,
2 eggs,
1 tbsp sugar,
1 tsp salt,
2 tbsp vegetable oil for frying.

Preparation:
1. Pour milk and beer into a large bowl. Add two eggs and beat with whisker.
2. Add flour. Beat until it makes smooth batter without any lumps. The batter should have consistency of heavy whipping cream. At the end, season with salt and sugar and let the batter rest for half an hour.
3. Preheat a 9-inch frying pan. Using a cooking brush coat the pan with oil. When the pan is hot pour in about 1/3 cup of the crepe batter.

4. Move the pan until batters spreads and covers the whole pan. Fry until the edges of the crepes are brownish. Flip over with a large silicon spatula and fry again on the other side.

5. Once the first crepe is ready, turn the heat to medium high and fry the rest of them, coating the pan with oil before each crepe.
6. Let the crepes cool.
You can smother them with jam, cheese and honey, or anything you want.

But there is really nothing better than to serve them with Nutella.

Queso Fresco--Baked with Oregano

I do not know much about South American cuisine and I hardly ever reach for recipes coming from that part of the world. One reason for that could be that I tend to be more comfortable with anything coming from the Old Continent. Another could be that I do not have any Latin friends who could introduce me to their favorite home recipes, which always helps break the ice when it comes to embracing an unknown cuisine. The third could be that in the US, South American restaurants are so popular that there is really no reason to make these dishes at home, unless you have some really well tried recipes for home-made dishes, which are not easy to find elsewhere.

But it does not mean that I do not eat South American food, or that I am not intrigued by it. Whenever I shop in the places that sell more South American products than I can find in my regular neighborhood food store, I always wonder what to do with them.

I often buy Latin cream which is very similar to Polish cream. The other day, I also bought queso fresco, the cheese that occupies a very large space in the Latin food store refrigerators but which I never tried before. There are different cheese types called "fresco", sold in big, usually round, pieces. I found a Mexican recipe calling for queso fresco and, interestingly, not much more. It was baked with oregano and garlic and served as a starter. I served it with fresh bread.

It was very aromatic and delicious, accompanied by a glass of a red wine. Molten queso fresco tasted a bit like Halumi or like molten mozzarella. flavored with a strong aroma or garlic and oregano. Oregano is an important ingredient in this otherwise very simple dish. Mexican oregano, like its Greek cousin, has a lot of flavor, so if you make a trip to a Latin store to buy this cheese you may wish to buy Mexican oregano as well.

When I made this dish for the first time, the cheese held its shape after being baked. When I did for the second time, the cheese melted. Nevertheless, each time s it was equally delicious.

Queso Fresco Baked with Oregano

Ingredients:
1 lb (about 500 g) queso fresco, queso panela (if you have neither of them, mozzarella would be a good substitute),
4 garlic cloves,
1/4 cup olive oil,
1 tbsp dried oregano,
freshly ground pepper.

Preparation:
1. Place the cheese in a oven-proof dish.
2. In a small bowl mix crushed garlic, olive oil, and oregano. Pour the oil mixture over the cheese, cover it with plastic foil, and let it marinate for a minimum 2 hours, or overnight.

3. Preheat oven to 350 F (180C). Take the plastic foil off and bake the cheese for about 15 minutes, or until it becomes soft. Season with freshly ground pepper and serve warm.

Serve with a fresh baguette or crackers.

Crispy Artichoke Roulade--A Wine Party Snack

After months of sabotaging me, my laptop caught on fire last week. Apparently, two years too late I have learned that it is a common problem with that model to the point that the company even sells the wire that usually breaks down. (I do not know why they just don't fix the problem themselves). If you think about buying a laptop for yourself or as a Xmas gift for someone you like or love, I have to warn you that it was a Toshiba, and my disappointment can be reversed only if they offer me a new laptop, which I don't think is going to happen.

As a result of that accident I have been incapacitated for a few days and I feel completely uninspired and powerless, because I have never realized how my creativity, inspiration, and everything else was facilitated by that small gadget. I hate the other big fancy computer I have to use now, and can't wait to find out if my little laptop is fixable. Meanwhile, I am just struggling to write anything, in particular something revealing. But since I was at a big party last night, and there are a few more ahead, maybe another party idea would be useful, especially with the New Year festivities approaching.

This is one of those simple snacks that do not take much but make a huge difference, especially if peanuts or a bag of chips are the alternative. I made some shortcuts while preparing it, which is buying puff pastry instead of making it myself (uncharacteristically, the one I bought was as good as a home-made one) and using easily available and canned ingredients. This recipe can be an inspiration for trying different fillings that you have handy, such as sun-dried tomatoes or mushrooms.

Artichoke Roulade

Ingredients:
1 pack of puff pastry (two sheets), thawed,
1 can artichoke hearts,
1 bag baby spinach, about 6 oz,
1 medium onion, chopped
1/2 cup Parmesan cheese,
2 tbsp butter,
1 egg,
salt and pepper.

Preparation:
1. Preheat oven to 400F.
2. Heat the butter in a medium skillet and fry the onion in it for about 3 minutes, or until soft.
3. Add spinach to the onion and let it cook until it softens and releases water; let the water evaporate and continue to cook until the leaves become dark green.
4. Take the skillet from the heat, cool, and add chopped artichokes.
5. Add Parmesan cheese and season with salt and pepper.
6. Unfold sheets of pastry and top each with a half of the filling.

7. Roll up each piece and brush with beaten egg.

8.Cut the pastry diagonally and place it on a greased baking tin, one inch apart. Bake for 15-20 min, or until gold.

Serve as a snack while still warm,or cold.

Festive Potato Wedges--Thanksgiving Snacks and More

I know that this time of the year I should try to do something with sweet potatoes, but I have not yet found my way of preparing them. But since Thanksgiving cooking is all about hearty, traditional food, I felt that instead of trying harder than I should to figure out what to do with sweet potatoes, I could offer you a snack made of ordinary white potatoes, which could be easily incorporated into this holiday's menu.

Ordinary potatoes are a staple food to many people all over the world. They are also a great basis for many versatile dishes and I intend to post recipes for potato dumplings and noodles, which are a specialty of several national cuisines in Eastern Europe. Some of them require a bit of effort and time to make. Today, however, I chose to post something easy enough to serve it as an impromptu party snack.

I think that this recipe makes ordinary potatoes look attractive, and gives them a festive seasonal flavor. If you like potatoes anyway, you will certainly like this simple snack as well, if you don't like potatos, please give it a try and maybe you will discover their hidden valor.

Potato Wedges

Ingredients:
4 medium white potatoes,
2 brunches of fresh sage,
about half a pack of lean bacon.

Preparation:
1. Cut potatoes in wedges about 1/2-3/4 inch thick.
2. Boil potatoes in salted water until soft, but just a notch short of being perfectly soft, drain them and cool down a little bit.
3. Heat oven to 400 F.
4. Cut bacon stripes in halves.
5. Place a leaf of sage on each potato wedge and wrap around with a piece of bacon. Secure the wraps with wooden toothpicks.
6. Place potatoes on a baking sheet and bake for about 20 minutes or until potatoes turn a little bit gold and bacon becomes fried.
7. Serve as starter or party snacks with a glass of beer or wine.

Party Ideas--Delicious Icebreakers

In our neighborhood Drinks in the Driveway are a well-established tradition. Weather permitting, we meet once or twice a month, every time in front of a different house, to share a bottle of wine, meet people from the neighborhood, and have a relaxing chat.

It is a little bit too early in the afternoon for my schedule, so I am not able to attend that event often, but I love the idea, which truly shows how open the Americans are. When I think about the countries I lived in, I do not think it would have been possible in England or Switzerland, and even less so in Poland.

But why not to apply this revealing idea into your lifestyle? Just invite some friends and neighbors that you wish to know closer for drinks, make some snacks, and spend a nice evening, chatting with them and getting to know better the people you meet in the elevator, or while collecting mail. It does not take much--a bottle of wine or two and half an hour in the kitchen--and they will be impressed not only with your private library, art collection, or the fashionable Italian sofa, but also with your hospitality and your culinary talent. And next time, encouraged by your success maybe they will host a similar event.

Here are some easy ideas to help you put quickly a few attractive snacks on the table. It would be great, if you are a passionate cook and tried to prepare all of them, but even one could be appreciated, as it is all about a kind gesture and creating good atmosphere. These recipes will also work for holiday parties and other informal social occasions.

Party Ideas

1. Prepare blue cheese and pear snacks.

2. Wrap bacon slices around mushroom tops and bake for 20-30 minutes.

3. Wrap stripes of Prosciutto over avocado and arugula pieces.

4. Using wooden picks attach prosciutto to figs.

5. Make some mushroom crostini.

6. Wrap cooked shrimps in bacon and bake until it becomes gold.

7. Serve a plate of good quality cheese with pears or figs jam and Marcona almonds.

Enjoy and have a wonderful weekend!

Crispy Mushroom Crostini--Party Alternative to Crunchy Veggies

There is a one type of party food, besides chips, that I tend to ignore--a plate of raw vegetables and the white dip that accompanies them. And the arguments that carrots are good for your eyes, celery for your vitality, and broccoli for everything else do not convince me to move any closer in their direction. I love all those vegetables in any kind of dish, and I do eat them raw in salads, as I am huge veggies lover, but the idea of crunching them at a party, especially when a glass of wine is served, seems awkward to me. I do not come to a party to watch my diet, but to enjoy myself, or even indulge in foods that are not necessarily on my doctor's "must eat" list.

For that reason I am always happy to find a new recipe for a party snack, especially one that can make the party experience complete, even if you are hosting people just for drinks. A good party snack is a nice touch and it shows that you care. I often serve, with great success, blue cheese and pear snacks. Those tiny toasts do not require much preparation but are much more attractive and satisfying than chips and crunchy veggies.

This one is another such party idea, especially since wild mushrooms are now in season. I served it once to my guests as a dinner appetizer. From the whole dinner it was one of my friend's favorite part. On the way home he was raving about those snacks to my other friend, not to mention that he had at least twenty of them that night. As holiday party season approaches, I dedicate this recipe to those party organizers who would like to move beyond serving chips and crunchy veggies.

The original recipe calls for wild mushrooms, but since they are not so easily available in the United States, you can use white mushrooms, or a mix of white, shiitake, portobello, or any mushrooms you can buy.

Mushroom Crostini
(Adapted from Bon Appétit--serves 6-8 people)

Ingredients:
1 baguette cut into slices quarter inch thick,
2 tbsp butter,
2 tbsp olive oil,
3 shallots,
5 cups (about 12 oz) mushrooms,
2 garlic cloves,
1/4 cup table cream,
1/2 tbsp chopped fresh rosemary,
1 cup grated Fontina cheese,
1/2 cup freshly grated Parmesan,
salt and pepper to taste.

Preparation:
1. Preheat oven to 350 F.
2. Chop shallots and saute on melted butter for about one minute.
3. Chop all the mushrooms and saute them for 6-8 minutes, until well cooked, almost brown.
4. Add crushed garlic and cook together for one minute.
5. Remove the pan from the heat and add rosemary, cream, salt, and pepper. Mix and let cool.
6. Add shredded Fontina and Parmesan.
7. Cover each piece of baguette with one tsp of mushrooms topping and place on a baking sheet slightly greased with oil.
8 Bake for 15-20 minutes, until crostini become gold and cheese is melting.

I have made a few modifications to the original recipe. I replaced the heavy whipping cream with table cream, to save some calories, skipped the lemon peel and bake the entire crostini at once, instead of baking first the baguette slice and later broiling them with the topping. They turned out to be perfectly crispy and strong in taste. A wonderful wine accompaniment.

Blue Cheese and Pear Snacks for Wine Lovers

A friend has been asking me for a long time to share this recipe but, to be honest, I have been very reluctant to do that. It is one of the dishes from my "all-time favorite" list and one that I often serve to my guests. Most of the people who try this snack love it and ask for the recipe, but sharing it with them makes it impossible to serve it next time I have them over, since they learn how to do that and often use that recipe themselves.

My close and a very candid friend, who took home and reproduced some of my culinary secrets asked once: "Please do not make that dish for us anymore. I have been cooking it so often that we are tired of it." That is the only downside of having a culinary blog and sharing it with people we know. But, the big upside of it has been that it makes me feel great to be able to influence other people's culinary habits.

So I quietly hope I can interest with this recipe my anonymous readers in Brazil, Canada, China, France, Indonesia, and Russia but not so much in Washington DC. Let's hope they are all on vacation.

This simple snack is excellent served before dinner, or just as a party snack in itself when we meet people for drinks and finger food. Since summer creates many opportunities for meeting friends and family in a very informal atmosphere, it is a perfect time to let others enjoy this dish, its taste and simplicity.

When you look at it, it seems that you can recognize all the ingredients, but in fact there is a hidden one, which people cannot distinguish and which makes these petite sandwiches taste mysterious. You should guess.

Blue Cheese and Pear Baguette Sandwiches

Ingredients:
1/2 baguette, a day-old baguette works the best,
1 soft pear,
1/2 pound of any hard blue cheese--it can be Bleu d'Auvergne or Stilton,
1/2 stick of butter,
1/2 cup of walnuts.

Preparation:
1. Preheat oven to 375F.
2. Cut the entire baguette in 1/4 inch thick slices and spread butter on them.
3. Peel off the pear, remove seeds and cut in quarters, then slice them across diagonally into thin slices.
4. Arrange the baguette on the baking tin buttered side up, and put a slice of pear on each piece.
5. Cover pear slices with slices of blue cheese and top with halves of walnuts.
6. Bake for that between 20-30 minutes, until cheese melts slightly, walnuts get roasted and the baguette turns gold.
7. Serve warm with wine.

This snack tastes wonderfully with red wine, but on a hot sunny evening it is goes particularly well with a glass of cold Vouvray or Sancerre.

Baked Feta from Alzace

I got this recipe last winter from a friend of mine, who got it from her family living in Alsace. That is how recipes travel around the world. The moment I heard about this dish I knew it would be one of my favorites. I made some modifications to it, since the original recipe was too generous with oil, but still please do not be surprised with its amount, as feta during baking also releases its own fat. You are supposed to dip a piece of bread in the oil and eat it together with feta.

It is a simple, delicious accompaniment to a glass of red wine, as an aperitif or a dinner appetizer.

I also added extra spices that are worth trying. Instead of herbs I put sometimes just sesame seeds and always a sprinkle of chili flakes and pepper.

It is another recipe that I share because many people after trying it, ask me how to prepare it. I make it in a big oven-proof dish and serve on small aperitif plates, or bake it in small ramekins, and serve directly from them.



Feta baked with herbs
Serves 6-8 people.

Ingredients:
1 pound Feta cheese,
1 tbsp Herbs de Provence, but just oregano or sesame seeds will do as well,
12 garlic cloves,
1 tsp chili pepper flakes,
freshly ground pepper,
1 cup good quality Extra Virgin olive oil.

Preparation:
1. Preheat oven to 375F.
2. Cut feta in slices about 1/4 inch thick and spread them in an oven proof dish or put them in small dishes or ramekins, if used.
3. Put garlic cloves around feta slices.
4. Sprinkle it with herbs and, lightly, with chili flakes and pepper.
5. Pour olive oil on feta; it should cover it almost entirely.
6. Bake until feta is gold and garlic soft which should take about 25-30 minutes.
7. Serve warm with a baguette, any white bread, or Middle Eastern bread.



It was a hit during the World Cup final!