Archive for the ‘Sweet Dreams’ Category
You may have been wondering whatever happened to the mommy part of Fig Test Kitchen? Did teaching a full load of cooking classes, several appearances/fundraisers a month, raising six, fifteen and nineteen year olds (oh yes, Gabrielle still needs me!) (note from GOS – Oh puh-lease… Also I’m 20 now ;) Happy Birthday to Me!), and singlehandedly taking care of a house finally, you ask, just put me over the edge? Well obviously, but that’s nothing new. But I talked to all of my super-organized friends who are, in fact, the opposite of me… methodical tall, athletic and sometimes blond. I’ve taken a lot of their advice, and gotten my life at least somewhat in order. As you may know from the first two videos posted recently we’re starting with the basics – salt, equipment, spices, and moving toward easy recipes before we’ll finally move on to stuff like seared duck breasts or Persian jeweled rice. What all this means is, I’m back on the blog.
But you want recipes. And I made pancakes! We’ve had an unusually early and beautiful spring here in New Haven, and I’ve been thinking about flowers. I was making creme fraiche pancakes during a cooking demo at the Elm City Market in New Haven and lavender just hit me. And a recipe was born. Creme fraiche is rich and creamy like sour cream (it actually has a higher fat content), but a bit more tart. Perfect for pancakes. Combine it with chocolate and lavender, you get pancakes that are fragrant, sweet and irresistible. Here’s what you need to do:
First, you will need to gather the ingredients and make sure your ingredients are in place, measured and ready to go. Believe me it pays to do, especially when baking. It seems like an extra step, but it saves so much time in the long run, and keeps you organized. You don’t want to add the baking powder twice. Not that we’ve ever done that…
Chop the dark chocolate to any size you like. I wasn’t done chopping when I took this photo, I’m just posting it because I like it. They were eventually the size of the chocolate in vanilla chocolate chip ice cream. Obviously you can use store-bought chocolate chips if you want.
Once you have all your ingredients measured and ready, add all the dry ingredients in a medium size bowl and whisk well.
Then add all of the wet ingredients in a separate bowl
And blend with a hand mixer or immersion blender or whisk. Then add the wet ingredients to the dry ingredients, and mix once again. Do not overmix or your pancakes will be tough. Then add the chocolate chunks and stir gently with a spatula until just combined.
After melting unsalted butter in a large skillet, pour about a ¼ cup of batter per pancake, and cook on the first side for about two minutes, until light brown. Turn over to cook the second side for about another minute until light brown.
Find some plates, and serve with or without syrup.
Here is the full recipe. Enjoy your breakfast, enjoy the birds chirping, and welcome spring in style.
One of the hardest things, but perhaps the most exciting, about living in an apartment rather than a dorm or at home, is having to deal with all the stuff there is to figure out. Last year, if I wanted cake, I went down to the dining hall and picked some up. At home, if I want cake, I know everything I need to bake one is in the kitchen… somewhere. But here, as well as we try to plan things, there is always the chance that, for example we’ll only having baking powder and we’ll be halfway through a recipe that calls for baking soda.
But, as everyone knows (or ought to) these situations are great for testing our creativity, or else for leading us to super awesome mishaps. Our pantry is now mostly stocked, but two weeks ago, we were very much still trying to find our way. So when Theresa, my extremely talented baker friend, was baking plum cakes soon after we arrived, we did in fact realize that we’d forgotten to buy baking soda. We may live in an extremely safe neighborhood, but we’re still 6 nineteen-year-old girls in a big city, so it’s far too easy to pull the “I’ll get murdered if I leave the house now!” card when we need an ingredient past midnight and we’re just too lazy to leave the house. Anyway, I had just read an article in Fine Cooking about the relationship between baking powder and baking soda, and as far as I could remember, baking powder needed liquid to be activated. Sure there was some sort of volume difference, and the two were definitely not substitutes for each other, but ‘Whatever,’ I thought, ‘there’s liquid in this batter, we’ll make do with what we have.’
Half way through baking, Theresa calls me over, and shows me the most beautiful blobs of misshapen explosiveness I’ve ever seen. And now I am proud to say that between her baking expertise and my utter cluelessness, we have invented Explosive Plum Cakes. October is a great plum month, so now’s the time to make them. They’re light, airy, moist, fruity and fantastic. And they’re not too sweet… but not too healthy either ;) Let us know if yours come out like ours, or if you have even more exciting mishaps.
And as always, sweet dreams!
It’s been three crazy days since my second year of college officially began. My schedule’s still not complete, but my room’s nearly decorated, I have 5 amazing suite-mates, and most importantly of all… I have a gas stove! A lucky lottery number landed the 6 of us in a legitimate apartment (with a hallway and everything!) and while we had literally no water pressure for the first two days, I hardly noticed because we were making Tilapia Tacos with Lime Guacamole on the first night, then Pesto Pasta with Crostini topped with Goat Cheese and Bruschetta on the second. Ding dong, the meal plan’s dead. Peace out tofu meatloaf, I’ll be seeing you never.
So what does this mean for you? It means a year full of budget-friendly, schedule-friendly, super flavorful recipes. Because we’re not going to let our small city kitchen, busy schedules and utter lack of money get us down – we’re going to bring you apartment gourmet at its finest. I didn’t exactly pick my suite-mates for their culinary sensibilities… but that’s probably I’m friends with them in the first place.
Unfortunately, the card reader for my camera got lost in the moving process, so the kitchen escapades will begin as soon as I can get a new one. Meanwhile I’d like to share a recipe we developed in the final days of summer. Mom, Isabella, Francesca and I went to Le Cirque this past July, because we wanted to celebrate (belatedly) Isabella’s middle school graduation, and Francesca’s impending birthday… and because we are not the types to let $25 prix fixe Restaurant Week deals at (arguably) the city’s finest restaurant pass us by. Between the four of us, we ordered all of the desserts… except the ricotta mousse cake, which sounded kind of mediocre. Yet somehow, at the end of the meal, we had Plum Tarts in front of mom and me, Rocky Road Panna Cotta for Isabella, Crème Brûlée for Francesca (I kid you not) and a Ricotta Mousse cake in the middle of the table. Now, I’m not sure how that happened – kitchen mix up, superior charm, or divine intervention – but all I know is I have never tasted such a perfect cloud of wonder in my life. It was smooth, it was creamy, it was light, it was airy, it was pretty much Heaven… only it was a food.
It was only a few days later that Isabella suggested we start a series called “Sweet Dreams,” to share our favorite baked goods. And when she said that, all I could possibly think of was this mousse. Then Vinny, the cheese guy at our local Italian store started bragging about how amazing their ricotta was, and all the pieces fell into place. And so the recipe that you see before you was born. And can I tell you a secret? It’s probably the easiest dessert I’ve ever made. So moral of the story? Your kitchen has the potential to be a five star restaurant. So as you wait on pins and needles to hear more college adventures (you know it’s true) whip up a batch of this ricotta mousse, and impress all your friends. You’ll be glad you did, and so will they. I’ll be back soon. Meanwhile, sweet dreams!
(click on recipe for printable version)