Lemon Ricotta Pancakes

What is it about ricotta that makes everything taste magical? I generally don't like pancakes but these are light, bright, and tender. Also, it's spring and my grocery store has had cheap flats of strawberries. I pureed some and added a bit of sugar for a thick fruit syrup, which was a perfect complement to the lemon. I think these will be my Easter breakfast tomorrow. 

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Lemon Ricotta Pancakes

Source: New York Times Cooking https://cooking.nytimes.com/recipes/1022931-lemon-ricotta-pancakes

The amounts are doubled from the original, because I'm cooking for a crowd every day.

1 1/2 c all-purpose flour
3 teas baking powder
1 1/2 teas fine salt
1/2 c sugar
2 lemons
3 teas vanilla extract
6 large eggs
1 1/2 c ricotta (whole-milk is preferable)
1/2 c buttermilk
2 T unsalted butter, melted, plus more for cooking and serving

In a small bowl, whisk together the flour, baking powder and salt. Place the sugar in a large bowl. Use a microplane to grate the lemon zest right into the sugar. Gently rub the zest and sugar together using your fingers. Using your fingers, gently rub the zest into the sugar. Then add the vanilla and whisk to combine. Add the eggs and whisk until foamy. Add the ricotta, buttermilk, and butter, then whisk until blended. Mix in the dry ingredients and stir lightly until the flour is incorporated. 

Melt some butter in a griddle or skillet over medium heat. Cook pancake batter until the tops are bubbling, then flip to finish the other side. I had some trouble with the pancakes being undercooked in the middle, but I used more batter than the recommended 1/4 c so make sure you cook bigger pancakes longer. 

Cast-Iron Skillet Brownies

Made with melted whole marshmallows and baked in a skillet, these brownies have a chewy edge and a fudgy point. When baked in a muffin tin, there's lots of chewiness for those on a chewy brownie quest.

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Cast-Iron Skillet Brownies

Source: Cook's Country Magazine

Yield depends on how wide you cut the wedges. I cut 14. Baking in muffin tins yielded 21.

Adjustments for altitudes of 4,000-6,000 ft:

Subtract 2 1/2 T sugar

Add 2 T flour

2 oz. marshamllows (about 8 large marshmallows)

1/2 c plus 2 T warm tap water

4 T unsalted butter, cut into 4 pieces

2 oz. unsweetened chocolate, chopped fine

1/3 c Dutch-processed cocoa powder

2 1/2 c sugar

1/2 c vegetable oil

2 large eggs plus 2 large egg yolks

1 3/4 c AP flour

1 teas table salt

6 oz. bittersweet chocolate, chopped (You may substitute bittersweet or semi-sweet chocolate chips but they won't melt as much inside the brownie.)

Place your oven rack in the lowest position and preheat the oven to 350F. Use butter or baking spray to grease a 12-inch cast-iron skillet.

In a large bowl, combine marshmallows, warm tap water, butter, unsweetened chocolate, and cocoa. Place in the microwave and  run at 50 percent power until chocolate is smooth and fully melted. Stop microwave and stir occasionally. Let sit on counter and cool for 5 minutes.

Mix in sugar, oil, eggs and yolks, and vanilla with a whisk until completely combined. Gently stir in the flour and salt until just incorporated. Stir in the bittersweet chocolate or chocolate chips.

Use a rubber spatula to place the batter into the prepared skillet. Smooth the top and place into the oven and bake for 33-38 minutes until a toothpick test into the center of the brownie comes out with just a few moist crumbs and a little batter. Try not to overbake since the skillet will be so hot after removal that the brownie will continue to cook. Rotate the skillet approximately halfway through baking. Place the skillet on a wire rack and allow to cool for 30 minutes. You may want to place a kitchen towel or a hot pad over the handle so someone doesn't accidently grab it while the skillet is still hot.

Let cool for 30 minutes and serve with vanilla ice cream while the brownies are still warm. Or allow to cool completely for more precise wedges. These brownies are very tasty on their own.

If you prefer round brownies (and I do) grease the cups of two muffin tins and fill the cups about 2/3c full. These will cook faster, so start checking at about 25 minutes and remove when the toothpick test shows just a few crumbs. 

I found the brownies seemed to soften up during storage. Freezing and using them as needed helps with this, if you see it as a problem. 

Kale, Clementine and Hazelnut Salad

Technically a quick and easy winter salad, this recipe will work year round using any citrus that's available.

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Kale, Clementine, and Hazelnut Salad

Source: The Washington Post who adapted it from The Asheville Bee Charmer Cookbook

Serves 6

Salad:

1 pound curly kale, stemmed, washed and dried (you may sub other types of kale)

1 T extra virgin olive oil

1T fresh lemon juice

1 teas kosher salt

4 clementines or mandarins, peeled and segmented

1 c hazelnuts (walnuts would work, too)

Dressing:

3 T extra-virgin olive oil

2 T fresh lemon juice

2 T honey, can be reduced (orange blossom honey is recommended but any will be fine)

Tear the kale leaves into bite-size pieces and drop into a large bowl. Add the oil, lemon juice and salt and massage, gently, into the kale for a couple of minutes. It will look like you've got half as much as you started with. Add the fruit and the nuts and toss.

Mix the dressing with a whisk or shake in a small mason jar until emulsified. Drizzle the dressing over all and toss to coat completely. I had a bit of dressing left over because I prefer a lighter coating.

Note:

If you can't find clementines or mandarins, use oranges cut into chunks.

Chocolate Revel Bars

Chocolate, oatmeal, and almonds make a yummy bar cookie. 

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Chocolate Revel Bars

Source: Cook's Country Magazine

Makes a 9X13 pan

3 c old-fashioned rolled oats 

2 c AP flour

1 1/2 c packed brown sugar, light or dark

1 c raw unsalted almonds, chopped

1 teas baking soda

salt

16 T unsalted butter, melted, plus 2 T unsalted butter

2 large eggs

2 teas vanilla

2 c (12 oz.) bittersweet chocolate chips

1 c sweetened condensed milk

Place the oven rack in the middle position and preheat the oven to 350F. Line a 9X13 pan with aluminum foil using enough foil that you can use it as handles when you remove the bars from the pan. Grease the foil once it is in place.

In a large bowl, place the oats, flour, sugar, almonds, baking soda, and 1 teas of salt. Stir to combine. In a second bowl, or a large glass measuring cup, mix the melted butter, eggs, and vanilla together. Pour the butter mixture into the flour/oatmeal mixture and stir until a dough forms. I found it easiest to use my hands to complete this step. Remove 1 1/2 cups of this dough for the topping and set aside in the bowl or measuring cup you used to melt the butter. Drop the remaining dough into the prepared pan and press to cover the bottom evenly. 

Place the chocolate chips, condensed milk, 1/2 teas salt, and remaining 2 T butter into a glass bowl and microwave at 50 % power until the chocolate chips are melted. Stir occasionally to ensure the mixture is fully combined. It took about 2 and a half minutes in my microwave. The chocolate will continue melting as you stir, so take it out of the microwave before all the chips melt away. This will look like fudge or thick chocolate frosting.

Spread the chocolate mixture evenly over the oatmeal crust. Using your hand, crumble the reserved oatmeal dough over the chocolate layer. Place in the oven and bake until the topping is golden brown, approximately 30 minutes. Remove from the oven and place the pan on a wire rack to cool until the bars are set, about 6 hours. Use the foil overhangs to carefully lift the bars out of the pan. Cut into bars  the size you prefer and serve.

Grandma Betty's Popcorn Crisp

 This was one of my mom's favorite treats and she made it frequently. After her death my dad continued making it and often gave it as his Christmas gift to neighbors. 

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Grandma Betty's Popcorn Crisp

Source: Betty Peterson who got it from her friend Glenneth Wilson

These temperatures are for sea level but I imagine my mother adjusted for altitudes in her various homes. For every 1,000 feet feet above sea level, reduce your target temperature by 2 degrees Fahrenheit.

1/2 pd. popcorn

1 1/2 c granulated sugar

1/2 c plus 1 T white Karo syrup

3/4 c water

1 c raw Spanish peanuts

1 t salt

1 t  baking soda

1 t vanilla

1 cube (1/2 c) melted butter, kept warm

Pop the corn and place it in a large kettle or roasting pan in a warm oven (275F) so both the popcorn and the pot will be warm when the syrup is ready. 

Mix the sugar, corn syrup and water and cook to 231F and add peanuts. Cook to 281 degrees and add salt. Cook to 291 degrees and the syrup is golden brown. Remove from the heat and add the butter, soda and vanilla stirring well. 

Moving quickly, but carefully, pull the kettle of popcorn out of the oven and scrape all of the hot syrup into the corn and stir well until all the popcorn is lightly coated. Pour out onto 2 baking sheets and spread out to cool. 

Alternatively, this may be made into popcorn balls but you'll need to butter your hands, and work fast. You may consider wearing gloves. 

Kale Salad with Smoked Almonds

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Kale Salad with Smoked Almonds

Adapted from Milk Street Magazine

Serves 6

2 shallots, peeled and thinly sliced

5 T sherry vinegar

kosher salt

2 T honey

8 T extra-virgin olive oil, divided

ground black pepper

1 c smoked almonds

4 oz. chewy white or wheat bread, cut into 1-in cubes

2 teas fresh thyme leaves

1 T sweet paprika

2 bunches lacinato kale, stemmed, washed, spun dry and thinly sliced crosswise (10 c)

1 c fresh mint leaves, chopped

In a pint mason jar or a small bowl place the sliced shallots, vinegar and 1/2 teas salt. Let rest for 10 minutes. Add the honey, 5 T of the olive oil. Shake it in the jar or whisk all ingredients in a bowl.

Chop the almonds in a food processor until coarse, about 8 pulses and move to a large bowl.

Place the bread cubes in the processor bowl and run about 20 seconds until they are in coarse crumbs. Add the thyme, the remaining 3 T oil, paprika, half teaspoon salt and half teaspoon pepper. Process about 10 seconds until all is incorporated. Pour the crumb mixture into a large skillet over medium heat and cook until browned and crisped, stirring often. Place on a plate or quarter sheet pan to cool.

Put the kale and mint into the bowl with the almonds and massage the greens. It will take about 10-20 seconds to get it to a softer, darker texture. Pour the dressing and crumbs over and toss to combine. Taste and season if necessary.

Note:   Smoked almonds are usually quite salty. Next time I'm going to use plain roasted almonds and substitute Spanish smoked paprika, to achieve a smoky flavor with less salt. I'll report how that works.

Slow-Cooker Roasted Beets

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Slow-Cooker Roasted Beets

Adapted from The French Slow Cooker by Michele Scicolone 

 

I have loved cooking beets in a slow-cooker since I first stumbled on the idea. Beets seem to take so long in a hot oven and although a slow-cooker takes longer, I appreciate how it doesn't heat up my kitchen. I've roasted as few as 3 (thanks to a grocery delivery) and as many as 8 at a time. I think more can be cooked, especially if you have a big appliance.

When trimming them, leave about an inch of  roots and the tops attached so that they retain their juices. 

Olive oil for the insert
6-8 medium to large beets (about 2 pounds), scrubbed and trimmed

Use your hands or a pastry brush to coat the insert of your slow-cooker with olive oil. 

Place the beets into the insert and replace the lid. Cook on high for 3-4 hours or until the beets are tender. Text with a sharp knife tip.

Turn off the slow cooker and remove the beets. Let rest until you can handle them, about 5 minutes. I use a paper towel to rub the skins off. The beets are ready to be sliced or cubed and served with a vinaigrette or in salads or in any way you prefer.

Variation: Put an equal amount of medium or small onions in with the beets. If quite small they can remain whole but half or quarter larger onions.