Dayrecipe Food Community

Nice with chicken.

Makes 6 to 8 servings.

INGREDIENTS

• 2tablespoons (1/4 stick) butter
• 1tablespoon olive oil
• 2large shallots, minced
• 4ounces thinly sliced prosciutto, cut into 1/4-inch pieces (about1/2 cup)
• 12ounces parsnips, cut into 1/4-inch pieces (about 2 1/4 cups)
• 2cups frozen baby peas, thawed
• 1/4cup chopped fresh mint

DIRECTIONS Melt 1 tablespoon butter with oil in small skillet over low heat. Add shallots and prosciutto; sauté until prosciutto is crisp, about 10 minutes.

Cook parsnips in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Add peas and bring to boil. Drain. Return peas and parsnips to saucepan. Stir in remaining 1 tablespoon butter, mint, and prosciutto mixture. Season to taste with salt and pepper. Transfer to bowl and serve.

This is one of the best tasting pancake recipes, I’ve ever created.

I am very proud of this recipe the pancakes are tender, light and fluffy.

I have also added a lovely blueberry sauce that I am happy to share with all of you.

I leave the skin on the nectarine because I like the flavor and texture that it offers.

Try these pancakes and sauce, you will not be disappointed.

Serves: 2

INGREDIENTS:

Wild Blueberry Sauce

• 1 cup wild blueberries
• 2 – 3 tbsp white sugar
• ¼ cup water
• ½ – 1 tsp fresh lemon juice
• 1 tsp Grand Marnia (optional)

Nectarine Buttermilk Pancakes

• ¾ cup all purpose flour
• ¼ tsp salt
• 1 tbsp white sugar
• ¼ tsp ground cinnamon (good quality)
• 1 ¼ tsp baking powder
• 1 large egg
• 1½ tbsp melted butter
• 1 cup buttermilk
• 1 large ripe nectarine, unpeeled, coarsely diced
• 2 tbsp butter (frying)
• Icing sugar (garnish- optional)

DIRECTIONS:

Sauce

1. Put the blueberries, sugar, lemon juice and water together in a small pot.
2. Boil rapidly for 4 – 5 minutes, stirring often.
3. Remove the sauce from heat and allow too cool.
4. When cooled add the Grand Marnia and set aside until ready to use.

Pancake

1. Beat the egg well and stir in the melted butter and buttermilk.
2. In a small bowl add the flour, salt, sugar, cinnamon and baking powder and stir into the egg mixture.
3. Now gently add the diced nectarines to the batter.
4. Heat your pan and lightly grease with the butter.
5. I cook my pancakes on medium low heat.
6. Pour batter onto the prepared pan and cook until bubbles begin to appear and fill the entire surface of the pancake.
7. Turn with a spatula and cook the other side.
8. Your pancakes should feel fluffy and tender when touched.
9. Remove from heat, put on platter and keep warm until all pancakes are done.
10. Serve with icing sugar and wild blueberry sauce.

TIPS:

Sauce 

1. Wild blueberries are smaller and have more flavor than the larger varieties.
2. If you don’t want to use Grand Marnia, I would recommend substituting with ½ tsp of finely grated orange rind.

Pancake 

1. Spread your batter with a spoon to achieve a nice round or oval shaped pancake.
2. Check on the progress of your pancake, by gently lifting the edge to see if you need to move it around a little to prevent burning.

Makes 20 spring rolls.

INGREDIENTS

• 1/2 lb. minced pork
• 3 teaspoons cornstarch
• 1 teaspoon dark soy sauce
• 8 oz. baby shrimp
• 1 teaspoon shao hsing wine or white wine
• 2 tablespoons vegetable or corn oil
• 1/2 cup shredded bamboo shoots
• 8 oz. shredded carrots
• 1/2 cup chicken broth
• 1/2 lb. fresh bean sprouts
• 2 cups finely shredded chopped chinese celery cabbage or napa cabbage
• 20 square spring roll skins (available in chinese supermarkets — ask for shanghai spring roll skins)
• 1 beaten egg for sealing
• 1 quart vegetable, corn, or peanut oil for deep frying

DIRECTIONS 1. Combine the pork with 1 teaspoon of the cornstarch and the soy sauce.Set aside.

2. Combine the baby shrimp with the wine. Set aside.

3. Heat the 2 tablespoons of oil in a wok or skillet and cook the pork mixture, stirring until the pork loses its raw color.

4. Add the bamboo shoots and shredded carrots and salt to taste.Add 1/4 cup of the chicken broth, stirring and cooking quickly.

5. Blend 2 remaining teaspoons of cornstarch with the leftover 1/4 cup of chicken broth and stir into the cooked filling.Add the baby shrimp, bean sprouts, and Chinese celery cabbage and cook, stirring briefly,for approximately 1 minute.Immediately remove the filling from the heat.Turn into a colander to let the filling cool and drain.

6. Stack the spring roll skins on a clean work area and cover with a damp cloth.

7. Lay one skin on a flat surface, one corner facing down, and spoon 2 tablespoons of filling about 2-inches from the bottom corner.Shape the filling horizontally into a long sausage shape.

8. Fold the bottom corner over the filling and roll upwards one turn so the filling is completely encased.Moisten the left and right corners of the triangle with beaten egg, fold in the corners, and press down firmly to seal, creating an envelope.

9. Moisten the top corner of the skin with beaten egg and give one more turn, sealing the cylinder.Set aside and repeat with the remainder of the filling and skins.

10. Heat the oil for deep-frying in a wok or deep fryer until almost smoking (approximately 375°).Add 5 spring rolls at a time, turn and fry until crisp and golden brown, approximately 2 minutes.

11. Remove the spring rolls with a slotted spoon and drain on several paper towels.Repeat with remaining spring rolls and serve immediately.

Active time: 45 min Start to finish: 1 3/4 hr (includes making stock)

There’s no need for your vegetarian guests to miss out on rich, delicious gravy to pour over the dressing.

Makes about 3 1/2 cups.

INGREDIENTS

• 1/2stick (1/4 cup) unsalted butter
• 1/3cup all-purpose flour
• 3cups vegetable stock, heated
• 1/4cup heavy cream
• 1/2teaspoon salt
• 1/4teaspoon pepper

DIRECTIONS Melt butter in a saucepan over moderate heat, then whisk in flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a fast stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking frequently, until thickened to desired consistency, 6 to 8 minutes. Stir in cream, salt, and pepper.

Cooks’ note:
• Gravy can be made 3 days ahead and chilled, covered.

Active time: 15 min Start to finish: 30 min

Makes 6 main-course servings.

INGREDIENTS

• 2tablespoons red-wine vinegar
• 1/4cup extra-virgin olive oil
• 1lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained
• 1(12-oz) jar marinated artichokes, drained and chopped
• 1(12-oz) jar roasted red peppers, drained and cut into 1/4-inch-thick strips
• 1/2lb mozzarella, cut into 1/2-inch cubes
• 1/2lb thinly sliced sweet soppressata or salami, cut into 1-inch pieces
• 1/4lb kalamata or other brine-cured black olives, pitted and chopped (1/2 cup)
• 1 1/2cups loosely packed fresh flat-leaf parsley leaves

DIRECTIONS Whisk together red-wine vinegar and olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.