I'll share my recipe, if you'll share yours, April 8, 2012

13 years ago

Finnish Oven Pancakes (Pannukakku)

From blog 'Foodie with a Family'

Serves: 4

This high-rising traditional Finnish dish is a crispy exteriored cross between a pancake and a custard. Perfect for topping with both sweet and savoury goodies

Ingredients

4 Tablespoons (1/2 of one stick) butter, cut into three or four pieces

4 large eggs

1 cup all-purpose flour

1 cup milk, preferably whole milk

1 pinch of salt

up to 4 Tablespoons sugar, optional

splash of vanilla extract, optional

Instructions

Preheat oven to 400F. When the oven temperature reaches about 300F, place an 8- or 9-inch cake pan or 10-inch pie plate in the oven with the butter in it. The butter should melt, but not brown, while the oven finishes heating.

Place the eggs, f lour, milk, salt, sugar and vanilla (if using) in the carafe of a blender. Fix the cover in place and blend on high, stopping to scrape down the sides if necessary, until the mixture is smooth and even. When the oven is fully heated, and the butter is fully melted, pull the oven rack out far enough to work safely and pour the batter into the hot pan. Push the rack carefully back into the oven and bake for 30-40 minutes, or until the oven pancake has puffed quite high and is a deep golden brown. You can test the doneness by quickly inserting a butter knife in the center of the oven pancake. If the knife comes out clean, the pancake is done.

Remove the pan from the oven, cut immediately (it will deflate some, so don't worry!) and serve topped as desired.

Here are some topping ideas:

If you add the sugar to the batter...

* Powdered sugar and a squeeze of lemon juice

* A handful of fresh or frozen berries

* A sprinkle of brown sugar and drizzle of maple syrup

* A dollop of fruit jam

* Apples sauteed in butter and caramel sauce (oh help.)

* A dollop or five of sweetened whipped cream

If you omit the sugar...

* Sausage gravy and chopped green onions

* Beef or venison stew

* Gravy

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Comments (2)

Jasdip
13 years ago
This is an easy recipe using pork tenderloin.

Pork Scaloppine (Real Simple)

8 ounces curly egg noodles
1 1 1/4-pound pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick
kosher salt and black pepper
1/4 cup flour
2 tablespoons olive oil
2/3 cup white wine
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley

Cook the noodles according to the package directions.

Meanwhile, season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat it in the flour.
Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1 to 2 minutes per side. Transfer to a plate.

Return the skillet to medium-high heat. Add the wine and butter and cook for 1 minute.
Add the pork back to the skillet and sprinkle with the parsley. Serve the pork and sauce over the noodles.
glenda_al
13 years ago
I made this for today's lunch. And I just sampled and it is so moist. Dusted it with powdered sugar.

Chocolate sour cream cake
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 egg
Instructions
1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish.
3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool, then cut into squares.

Top with whipped cream, frosting of choice, or dust with confectionate sugar.
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I'll share my recipe, if you'll share yours, April 19, 2012
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Comments (3)
I made these for dinner last nite and used bone-in, skin-on breasts. DH couldn't say enough about them. Just loved them. So much that he thought they deserved a glass of wine, and he doesn't drink! Once in very long while he will have a glass of wine, when the meal is special. So we did. This is out of yesterday's local paper. Grilled Chicken Thighs in Hot and Sour Glaze (The Record) 10 to 12 skinless chicken thighs (your choice of bone-in or boneless) 15 ml (1 tablespoon) vegetable oil 1 or 2 cloves garlic, finely chopped 125 ml (half a cup) dry red wine 30 ml (two tablespoons) soy sauce 15 ml (one tablespoon) wine vinegar 5 ml (one teaspoon) hot sauce (adjust amount to taste) Heat the grill or barbecue. In a frying pan, heat the oil on medium-high and brown the meat several pieces at a time. Set aside on a plate and do the next batch until all are done. Throw the chopped garlic into the hot oil, it will quickly turn to a pale gold. As soon as it does, pour in the wine, soy sauce, vinegar and hot sauce. Stir as it sizzles and let it boil for a few moments, then turn off the heat. Pour the sauce into a small bowl, saving about 3 tablespoons for your final glaze. With a fork, pierce the chicken meat in several places. Then use a brush or small spoon to cover the meat with the remaining sauce. There will be some left over. Arrange the chicken thighs on a baking sheet under the grill in your oven, or on your barbecue, and grill another 10 to 15 minutes or until well browned. Every few minutes, brush more sauce onto the chicken. Arrange cooked chicken on a serving dish and brush the rest of the sauce on top. Makes 2 large servings, with leftovers for next day.
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I'll share my recipe, if you'll share yours, April 22, 2012
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I like your recipe, Luckygardnr. I haven't made creamed cabbage in ages, because my recipe calls for white sauce and pre-cooking the cabbage. Takes too long. I'll sure try yours. I haven't made this because I'm not crazy about stuffed peppers, but the picture on foodgawker looked so good! PORK/SAUSAGE STUFFED PEPPERS (Kitchen Trials) 4 red bell peppers, stems left intact, halved lengthwise, and seeded 3 tbsp vegetable oil 8 oz ground pork 4 oz sweet Italian sausage 1 onion, chopped fine 3 garlic cloves, minced 1 (8.8 oz) package Uncle Ben's Brown Ready Rice (I'll used white or wild rice, precooked) 12 oz pepper Jack cheese, shredded (3 cups) 1/4 c. minced parsley Salt Pepper Adjust your oven rack to about 6" from the broiler. Place the prepped bell peppers in a microwave safe bowl, cover with plastic wrap, then microwave for 3 to 6 minutes until just tender. Meanwhile, heat 1 Tbsp vegetable oil in a large skillet over medium-high heat until just smoking. Add the pork and sausage and cook, breaking up the meat as you go, until nice and brown and cooked through, about 5 minutes. Add the onion and cook until soft, about 4 minutes. Stir in the garlic and cook for 30 seconds, until nice and fragrant. Stir in the rice and cook for 2 minutes until heated through. Turn off the heat and stir in 2 cups of the cheese, parsley, and add salt and pepper to taste. Pat the peppers dry with paper towel, then season with salt and pepper. Brush the bottom of your baking dish with vegetable oil so that the peppers don't stick. Arrange the peppers on your dish, cut side down, and broil until spotty brown, about 3 minutes. Flip the peppers over then stuff generously with the filling and top with remaining cheese. Broil until the cheese is bubbly and spotty brown, about 3 to 5 minutes.
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I'll share my recipe, if you'll share yours, April 5, 2012
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Comments (2)
I don't know if this would be considered candy or cookies, but the picture looked delicious! ALMOND JOY BARS (adapted from Just a Pinch Recipe Club) 1 stick, 8 Tbsp, unsalted butter, at room temp 3/4 cup all purpose flour 3/4 cup coconut flour (you can substitute regular flour) 1/3 cup brown sugar, packed 14 oz can sweetened condensed milk 14 oz, (2 bags) sweetened coconut 1 tsp vanilla extract whole almonds 12 oz bittersweet baking chocolate squares, roughly chopped (or semi-sweet or milk chocolate) 1 Tbsp shortening (Crisco) Preheat oven to 350. Line a 9x12 baking dish with foil that hangs over the edge (for easy removal and cutting) and spray with cooking spray. To make the crust blend the butter and sugar with the flours in a bowl using your fingers until the butter is thoroughly incorporated and the mixture is crumbly. Work it for several minutes so that there is no loose flour left. Press the crust onto the bottom of the pan, using the back of a measuring cup to press it firmly and evenly. Bake for 5 minutes. In a bowl mix together the coconut, condensed milk and vanilla. Spoon the mixture over the crust and spread out gently so you don't disturb the crust too much. Press almonds gently onto the surface of the coconut. Put the chocolate and the shortening in a glass measuring cup. Heat it in the microwave in 30 second increments, stirring in between, until it is just melted. Stir until smooth. Don't over heat. Working quickly, pour the chocolate over the coconut, spreading it out smoothly. Refrigerate for about 2 hours or until firm. Cut into squares.
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I'll share my recipe, if you'll share yours, April 16, 2012
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Comments (6)
I would replace the cilantro with parsley Roasted Chicken Thighs and Yukon Gold Potatoes (Fine Cooking) 3 Tbs. unsalted butter, softened 1 Tbs. minced peeled fresh ginger 1 Tbs. finely grated lemon zest 2 cloves garlic, minced 1-1/2 tsp. ground coriander 1-1/2 tsp. ground cumin Kosher salt and freshly ground black pepper 2 Tbs. coarsely chopped fresh cilantro 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin 2 medium Yukon gold potatoes (12 oz.), each cut into 8 wedges 1 lemon, ends trimmed and cut into quarters Heat the oven to 425F. Stir together the butter, 2 tsp. of the ginger, 2 tsp. of the lemon zest, half the garlic, the coriander, the cumin, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. In another small bowl, stir together the cilantro, the remaining ginger, lemon zest, and garlic to make the gremolata garnish. Set aside. Smear the butter mixture under the skin of the chicken thighs. Arrange the chicken skin side up on one end of a large rimmed baking sheet. Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes and lemon wedges with 1/2 tsp. salt and 1/4 tsp. pepper and spread into a single layer. Roast for 20 min. Baste the chicken with the pan juices using a brush, and flip the potatoes and lemon with a spatula. Continue to roast, basting the chicken and flipping the potatoes every 10 min., until the chicken and potatoes look crisp and deeply golden, about 30 min. more. Stir the potatoes and lemon, transfer to a serving bowl with a slotted spoon, and gently stir in half of the cilantro gremolata. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining gremolata, and serve hot.
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I'll share my recipe, if you'll share yours, April 8, 2012

Comments (2)

Jasdip

glenda_al

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