You don’t mind my tinkering with your lovely pancake recipe, right? We go a long way back, you and I: all the way to my dirt-poor student days when I couldn’t wait to pick up your infant-sized Sunday self from street vendors on Broadway late every Saturday night. (Oh, how your “Home & Garden” section gave me hope then, by reminding me that someday I, too, may have a kitchen larger than my underwear drawer.) So, thanks for being a good sport about the liberties I’ve taken with your recipe. Here goes my interpretation, in which many shortcuts are taken, nothing gets sifted, and hazelnuts make a surprise appearance.
New York Times oatmeal+buttermilk+blueberry pancakes
- 2 eggs, whisked
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon canola oil
- 1 cup whole wheat flour
- 1/2 cup white flour
- 1/2 cup rolled oats
- 1/3 teaspoon salt
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup ground hazelnuts
- a fistful of frozen blueberries (yes, those farmers’ market lovelies earmarked last summer for a gray December day just like this)
- Combine the first four ingredients.
- Add the rest. (I suppose you could sift the flour–but why?)
- Wake up the husband to…
- Cook the pancakes on a griddle, 1-2 minutes per side.
December 4, 2009
Our kitchen was still groaning from the post-holiday root vegetable overload when I poked around tonight in search of dinner inspiration. (Apparently, I have inherited my mom’s inability to match the amount of purchased/prepared food to the number of people who will ultimately consume it. If I’m able to close the fridge without having to lean against the door, I begin to worry about impending starvation.) So, look what became of all those taters and rutabagas:
Potato and rutabaga gratin
- 1 lb fingerling potatoes, cubed
- 1 rutabaga, cubed
- 1 medium onion, chopped
- 1.5 cup buttermilk (fat-free, in our case)
- 2 eggs
- blue cheese crumbles to taste (a small fistful, for instance)
- salt and pepper to taste
- fresh dill to taste
- Place the potatoes, rutabaga, and onion into a shallow baking dish. Coat with olive oil, salt, pepper. Bake at 400F for ~25 minutes.
- Combine the eggs, buttermilk, blue cheese, dill in a mixing bowl; whisk to combine. Pour over the root vegetables.
- Continue to bake for another 30 or so minutes, until it’s as tantalizingly delicious as the picture above.