From Figtree’s Cafe in Venice, California.
Makes about 18.
INGREDIENTS
1 1/4 cups cornmeal
1/2 cup whole grain pastry flour
1/2 cup unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
3 tablespoons butter, melted
3 large eggs, separated
2 tablespoons honey
6 tablespoons (about) butter
2 cups (about) fresh blueberries, or frozen, unsweetened, thawed, drained
maple syrup
DIRECTIONS
Preheat oven to 200°F. Mix 1 1/4 cups cornmeal, 1/2 cup pastry flour, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt in large bowl. Whisk 2 cups buttermilk, 3 tablespoons melted butter, egg yolks and honey in medium bowl to blend. Add to dry ingredients and stir until blended. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with 2 tablespoons blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to large baking sheet. Place pancakes in oven to keep warm. Repeat with remaining batter and blueberries, adding more butter to skillet as necessary.
Serve hot with maple syrup.
This creamy dressing is also terrific over chilled steamed vegetables.
2 servings; can be doubled.
INGREDIENTS
1 tablespoon regular or low-fat mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon walnut oil or olive oil
2 teaspoons grainy dijon mustard
1/2 head radicchio, torn into bite-size pieces
1/2 head bibb lettuce, torn into bite-size pieces
1/4 cup coarsely chopped walnuts, toasted
DIRECTIONS
Combine mayonnaise, lemon juice, oil and mustard in small bowl. Whisk to blend well. Season dressing to taste with salt and pepper.
Combine radicchio and Bibb lettuce in large bowl. Add dressing; toss to coat evenly. Divide salad between 2 plates. Sprinkle with walnuts and serve.
The peppery flavor of arugula is nice with the slightly bitter endive and sweet orange.
Serves 6.
INGREDIENTS
2 medium-size seedless oranges
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons walnut oil or olive oil
1/2 teaspoon grated orange peel
4 medium-size heads belgian endive, separated into leaves
1 large bunch arugula, ends trimmed
1/2 cup walnuts, toasted, chopped
DIRECTIONS
Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.
Here’s a light, fresh-tasting soup-stew from Hotel Château Erenstein in Kerkrade, the Netherlands.
Serves 4.
INGREDIENTS
3 tablespoons olive oil
24 large shrimp, peeled, deveined, shells reserved
1 cup chopped carrots
1 cup chopped leeks
1 cup chopped onion
1 1/2 cups dry white wine
4 1/2 cups water
3/4 bunch fresh cilantro
3/4 vanilla bean, split lengthwise
2 bay leaves
6 ounces green beans, trimmed, cut in half
6 ounces asparagus, trimmed, cut into 3-inch length
6 ounces snow peas, trimmed
1 1/4 cups chopped green onions
12 sea scallops, cut horizontally in half
chopped fresh cilantro
DIRECTIONS
Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; sauté 3 minutes. Add carrots, leeks and onion and sauté 5 minutes. Add wine; simmer 5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; simmer over low heat 30 minutes. Strain stock into large saucepan. (Can be made 1 day ahead. Chill.)
Bring stock to boil. Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup into bowls. Sprinkle with chopped cilantro.
