After the searing heat of August and early September, it's finally nice to sit outside on the patio again. To celebrate the more temperate days, we decided to have breakfast out doors where we could enjoy soft golden sun and the winds whispering through the still green oaks and maples.
We did a quick early morning shop for fresh fruits and berries to make pancakes with maple syrup. I'd seen a photograph recently of some really gorgeous pancakes, a sliver of carmelized banana running through the perfectly browned orb and I had to make some of my own. Sometimes a photograph inspires me as much as the recipe or the market.
I wanted blueberries but there were none organic, so I settled for peaches and bananas, with raspberries for garnish.
What I love about this breakfast is how astonishingly easy it is to prepare and how absolutely beautiful it looks and tastes. You don't need to be an expert at anything here.
Organic fruit-filled pancakes
yields approximately 6 pancakes
3/4 cup multi-grain pancake mix
1/2 cup vanilla soy milk
1/4 cup unsweetened coconut milk
2 tablespoons canola oil
1 banana, halved & sliced length-wise into thirds
1/2 peach, peeled & sliced into thin quarters
1/4 cup raspberries, washed & drainec
warmed or room temperature maple syrup
room temperature butter
In a medium-size prep bowl, mix together with a whisk the pancake mix, soy milk and coconut mix. Beat batter until just smooth and free of lumps. While preparing the fruits, allow batter sit for about 5 minutes.
In a skillet, heat the canola oil to medium heat, being careful to avoid smoking the oil.
Ladle about a quarter cup of batter into the center of the skillet. Arrange banana and peaches in a pleasing pattern and cook fruit side up until air bubbles show in the surface of the pancake.
Carefully flip the pancake over, fruit side down, to carmelize the fruits. Continue cooking until golden, about 2-3 minutes.
Serve warm with maple syrup and butter. Garnish with raspberries.
The other day my son politely announced his school lunches sucked.
Was it the baby carrots? I rely heavily on baby carrots. They're so cute and so good for you!
Although he could do with fewer baby carrots, thank you, it was the same old, same old that was bringing him down.
My son, who has a pretty wide palate, was bored. Boring lunches are easy, but
brown bag lunches don't have to be boring.
With some help from chef restaurateur Bobby Flay, you can pack a lunch that your kid's friends will fight over.
Chef Flay, who's been associated with Hellmann's for three years, uses the mayonnaise to create flavor and interest in his signature sandwiches.
Hellman’s to build layers of flavor.I
love Hellman’s because it’s real simple food made from three ingredients –
eggs, oil and vinegar.I use it as a
building block to create lots of flavor,” said Flay.
If you visit the site, you’ll see all kinds of ingredient choices, fillings and
spreads to help you think about
creating a sandwich and you'll get to support a great cause.
Flay's favorite sandwich is turkey and daughter, Sophie, loves his Turkey Reuben recipe.
"I love leftover turkey. For the holidays I’ll make a turkey for
Thanksgiving and one for the
leftovers," Flay said. "I take room temperature turkey leftovers, make a cranberry mayonnaise. It makes a fantastic next day sandwich."
Bobby Flay's Turkey Reuben
Prep Time: 15 minutes Cook Time: 10 minutes
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
1/4 cup finely chopped dill pickle
2 Tbsp. ketchup
1 Tbsp. red wine vinegar
2 tsp. Dijon mustard
2 cups coleslaw mix
8 slices rye bread
8 slices Swiss cheese
1 lb. sliced cooked turkey
Combine 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.
Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice.
Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise.
Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.
Waiting with everyone else to find out who's got the best #foodtruck. Durham's OnlyBurger was #1 on the leaderboard but only #FoodNetwork knows for sure. Watch tonight on The Great Food Truck Race Sunday, September 19 9p/8c
There are a multitude of other reasons, most notably 167 seasonal, fresh food recipes with accompanying sensuous images from food photographer Quentin Bacon. Concise informational head notes and thoughtfully constructed, easy-to-follow recipes make this cookbook a pleasure to read and use.
Organized by the seasons, the cookbook includes wine and beer pairings, seasonality charts, profiles of local purveyors, and menus for typical special occasions - Easter, New Year's, Christmas, etc. Particularly useful are the charts listing available seasonal produce.
Chef Tourondel's recipes rely on seasonal ingredients and are informed by his childhood in central France as well as a stellar, globetrotting career which began with a four year program at Saint Vincent Ecole de Cuisine in Montlucon,
Named best new chef in 1998 by Food & Wine magazine and restaurateur of the year by Bon Appétit magazine in 2007, he created the popular BLT Restaurants (Bistro
Laurent Tourondel) which integrate "haute French sensibilities into the hearty constituents of American cuisine."
Tourondel has worked at Relais & Châteaux's La Maison Troisgros in France and
at Cello in New York City. He is also the author of two other cookbooks,
Bistro Laurent Tourondel and Go Fish.
Oeuf Coque with Chive-Tarragon Mouillette
Six egg cups
1/4 cup crème fraiche
1/4 cup roughly chopped fresh
2 tablespoons chopped fresh tarragon
sea salt and freshly ground black pepper
6 slices country bread
1 tablespoon white vinegar
6 large farm fresh eggs
pinch of freshly grated nutmeg
Make the chive-tarragon cream
Combine the crème fraiche, chives, and tarragon in a small food processor fitted with a metal blade and process until green. Make sure not to overprocess or the crème fraiche will turn into butter. Season the chive-tarragon cream with salt and pepper.
Make the mouillette
Toast the bread and spread with the chive-tarragon cream, reserving six teaspoons of the cream to spoon into the eggs.
Cook the eggs
Fill a medium saucepan three-fourths full of water. Add the vinegar and a pinch of salt and bring to a boil. Using a large slotted spoon, place the eggs gently into the boiling water and cook for three minutes. Remove the eggs from the water and place each of them in an egg cup with the oval tip facing up.
Briskly tap the top of the egg with the edge of a small metal spoon until it cracks. Remove the cracked top with the spoon. Sprinkle the nutmeg over the eggs and spoon one teaspoon of the chive-tarragon cream over each egg. Cut the mouillette into one-inch strips. Serve hot with an espresso spoon to scoop the egg out of the shell.
Yountville, CA – Chef Thomas Keller today announced a partnership with BMW of North America, creating a concierge service at his acclaimed restaurant, The French Laundry, featuring the BMW ActiveHybrid 7.
The partnership announcement was made from the BMW Championship at Cog Hill Golf & Country Club in Lemont, IL. Chef Keller was a guest at the tournament, played yesterday in the
BMW Championship Pro-Am Tournament, which pairs 70 of the world’s top professional golfers with amateurs.
To celebrate partnership, Keller crafted a
seasonal, BMW-inspired recipe for The French
Laundry dinner menu the evening of the announcement. The dish is Four Story Hill Farm
Apple Fed Pork Loin with Bratwurst, Braised Red Cabbage, Apple
Dumplings and Grain Mustard Sauce.
Keller and his staff were inspired by
BMW’s Bavarian roots and wanted to create a delicious dish reminiscent
of the foods from this area.
“As a BMW owner
for more than 32 years, I’ve always appreciated the brand’s attention
to precision and detail because my very first vehicle was a BMW 320i,”
said Keller. “At The French Laundry, we’re
always seeking out ways to heighten our guests’ experience."
The new BMW concierge service at The French Laundry will be offered
to restaurant guests on a limited basis as available.
“The number one hobby and interest of BMW
customers is fine dining, which makes a partnership with Thomas Keller
and The French Laundry a natural fit,” said Tom Kowaleski, Vice
President Corporate Communications, BMW of North America.
St. Simons Island, GA Foodie Bobi Saal of Island Cooking Classes launches her art and cooking classes at historic King & Prince Beach and Golf Resort September 19-24.
"Experience Southern cuisine by stepping into the kitchens of amazing chefs and cook right along side of them," says Saal. "Capture the beauty of the island and create a piece of watercolor art."
The debut event features five nights of hands-on cooking, art and island fun. Attendance is limited to 6-12 people for this and all upcoming scheduled dates. Island Cooking Classes pricing begins at $2,440.
The itinerary is extensive – from daily Southern breakfast buffet at the King and Prince to classes, meals, shrimp boat excursion, receptions, photography island tour and wine tastings.
Full details are on Saal’s website including international and domestic suggestions for transportation.
* Chef Dave Snyder holds ‘court’ every day at Halyards, one of St. Simons Island ’s most popular restaurants. Don your apron and prepare for his hands-on cooking classes that end with a gourmet luncheon and superb house wine. Using seasonally fresh and local foods, he’ll charm you with anecdotes from his years at the New England Culinary Institute and halcyon days in many of New York ’s finest establishments including The Essex House.
* Have fun with restaurateur/chef John Howton, savoring his famed ‘Low Country Boil’ served daily at Blackwater Grill. Their signature Cajun, low-country Southern coastal cuisine is usually standing-room-only
* From the culinary team at Canyon Ranch Resort & Spa to St. Simons Island , wellness Chef Laurie Erickson instructs on back-to-basics chef techniques, secrets and tricks that you’ll use forever. She’ll empower you with her philosophy that “Good cooking is 90% confidence”.
* Let yourself get swept away with the beauty of creating your own inspired watercolor coastal landscape with artist and instructor Louise Eaton. Relax, splash color on paper and enjoy a carefree afternoon as images of the island unfold.
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