Monthly Archives: August 2009

Blueberry Oatmeal Pancakes

Posted on August 31, 2009 | 2 Comments

Blueberry Oatmeal Pancakes

From apples in pie, to peaches in cobbler, and from cherries in clafoutis, to bananas in pudding, certain fruits have their calling.  With blueberries, they answer to pancakes.  Nothing says pancakes, like blueberry pancakes.  That is, unless you’re making blueberry oatmeal pancakes.

Blueberry Oatmeal Pancakes Collage

Replacing most of the flour with oats turned out to be a great adaptation for an otherwise classic recipe.  I should have stopped there though.  Once I had oats in my mind, I immediately thought raisins – another one of those traditional pairings.  After dropping blueberries in the batter, I changed to amaretto-soaked raisins.  It was not to be.  Raisins and oats, I learned, are best left to cookies.  But at least Continue reading →

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Baked Sweet Potato with Maple-Pecan Butter

Posted on August 28, 2009 | 1 Comment

Sweet potatoes are probably the first thing I ever put in the oven.

I can’t quite remember how old I was, but I can remember the early fascination with the magic of baking.  I tore off a sheet of foil, set the oven to 420 degrees, and placed a hard, unattractive object into the oven.  There was no cutting, no slicing, no mixing, no peeling.  There was no other ingredient, and no other steps.  And yet, after ninety minutes, a sweet smell enveloped the kitchen and much of the house, beckoning me downstairs.  I grabbed the pot-holders, cut a tablespoon of butter, and sat down to dig into the soft, sweet flesh of a baked sweet potato.

I couldn’t have been older than twelve or thirteen, Continue reading →

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Buttermilk Plum Pancakes

Posted on August 24, 2009 | 3 Comments

Buttermilk Plum Pancakes

In feeding my clafoutis addiction, I got into the habit of picking a handful of plums and peaches every Saturday morning at the Farmers’ Market.  The peaches, both white and yellow, would make their way into my Peach Italian Ice.  The plums, I decided, would partner perfectly with pancakes.

Plum Pancakes Collage

Plums were first cultivated in China about 2000 years ago, but didn’t arrive in the United States until about 1880, when the renowned botanist, Luther Burbank, began importing Japanese plums into California.  Indeed, at last count, California was home to nearly 200 varieties of plums.  Unfortunately, most plums are characterized Continue reading →

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Vanilla Sugar

Posted on August 20, 2009 | 1 Comment

Adding some vanilla-sugar is one of my favorite ways to spice up a recipe.  Where ordinary sugar might seem dull and uninspired, the simple addition of vanilla-sugar gives any dish an extra sense of wow!  Best of all, Continue reading →

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Posted in Miscellaneous

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Peach Italian Ice

Posted on August 13, 2009 | 3 Comments

Peach Italian Ice

Angelo Brocato’s Italian Ice Cream Parlor is an unassuming place, sandwiched between an Asian restaurant unsure about its own ethnicity, and a sports bar with saloon doors for an entrance.  On one corner of the street sits a warehouse, with stacks of rolled carpet piled high in all directions;  on the other corner rests Junque Antiques, the building itself looking several birthdays older than its wares.

Peach Ice Collage

Parking for Angelo Brocato’s is limited to an empty gravel-filled lot, or whatever spaces are available at 45-degree angles on the wide sidewalk on the river side of North Carrolton Avenue.  The parlor itself occupies a one-story storefront in the mid-city neighborhood of New Orleans, a safe distance from the reverie of the French Quarter.  Inside, the store displays the black-and-white portrait of its founder, and the wire-rimmed chairs, apothecary jars, and Continue reading →

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Posted in Desserts

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Peach and Plum Clafoutis

Posted on August 2, 2009 | 4 Comments

Peach and Plum Clafouti

I have an  impatient streak.  It’s why I don’t play golf, and why I can’t read music.  It’s why I prefer talking to texting, and why I bring work home.  It might also be why I scheduled this post to publish while  on vacation.  So when things take longer than I think they should, I get frustrated.  And when things don’t work out the first time, to say nothing of the second time, I get equally frustrated.

Clafouti Collage

In the kitchen, however, I’m a little more forgiving.  In the kitchen, I’m usually willing to forgive a first mishap, and to chalk it up as a culinary rough draft.  Some of my recipes even look like the galleys of a novel, with the characteristic cross-outs and line-edits.  Ingredients are substituted or subtracted like unwanted sentences, cooking times expand or contract like secondary characters, and quantities increase or decrease as if page numbers.

As writing is to cooking, I’m willing to work through a few rough drafts.  And this recipe took more than a few.  In all, Continue reading →

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Posted in Breakfast, Desserts

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