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glad i found this thread.....someone mentioned Banana pancakes but i tired making them myself months ago and they didn't turn out well so, does someone know how?
Foodgasms
- Thread starter tortoise
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I haven't had banana pancakes in a long time, but here's one of Ina Garten's (The Barefoot Contessa) recipes. I've never tried any of hers that didn't work out well.
Banana Sour Cream Pancakes
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
(Also, if you ever find yourself in Key West, have the banana pancakes at Blue Heaven.)
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tortoise
roosevelt dime
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The ingredients are the same, but I raise the temp (400 vs. 350), and the cooking time is definitely reduced. Once the dressing starts to set up, you can lift them a bit to check the brownness of the "crust".
I found this in the index and made a batch of it last night as a gift for one of my child's teachers. Delicious and looks great!
thør
Karhu-er
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The crust is the best part of dressing. Just my opinion.
thør
Karhu-er
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We have a muffin top pan. I should try to bake some dressing in it.
tortoise
roosevelt dime
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Sounds like a fine plan. Crust galore.
bluntforcemama
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I've recently gotten into Greek cooking and am looking for a decent cucumber/yogurt salad recipe. Any suggestions?
Yogurt Mint Cucumber Salad
7/1997
Serves 4 as a side dish
1 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1/4 cup minced fresh mint leaves
2 small cloves garlic , minced
1/2 teaspoon ground cumin
Table salt and ground black pepper
3 medium cucumbers , sliced, salted, and drained (see directions)
To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
Whisk first five ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers; toss to coat. Serve chilled, adjusting seasonings if necessary.
This is tomorrow night's dinner.
Crawfish Etouffee Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Creole Soups and Stews
1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
Stir in the parsley and remove from the heat.
Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
Crawfish Etouffee Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Creole Soups and Stews
1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
Stir in the parsley and remove from the heat.
Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
rosco rathbone
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I'm having the worst luck with that dish. It's like most simple things: hard to get perfect.
Here's another one. It goes with a Greek shrimp salad recipe, but may work for your needs.
Dressing:
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
bluntforcemama
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Thanks! I'm a bit confused about the weighting part. I put this over the cucumbers in the colander, right? And if I'm saving the juice for further use, what is it? I think I'll substitute dill for mint.
cjh
orgone accumulator
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that looks like a riatta. a good one, too. i'd roast cumin seeds and grind them, though.
i tried to find a tsatsiki recipe by paula wolfert, to no avail. i found this, though.
http://www.cookingforengineers.com/recipe/188/Anghelikas-Tsatsiki-Tzatziki
bluntforcemama
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Here's another one. It goes with a Greek shrimp salad recipe, but may work for your needs.
Dressing:
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
Thank you. I'll try this one, too. It makes a bit more sense as well.
rosco rathbone
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Watch it with the dill...it makes mine bitter.
I can't seem to keep the dressing from turning watery. I salted and drained the cukes for an hour, and I was using low-water hothouse cukes to begin with. Wrong kind of yogurt? Maybe a thicker Greek ypgurt instead of Stony Brook.
I can't seem to keep the dressing from turning watery. I salted and drained the cukes for an hour, and I was using low-water hothouse cukes to begin with. Wrong kind of yogurt? Maybe a thicker Greek ypgurt instead of Stony Brook.
Mmmmmmm. Crawfish Etouffee is one of my favorite things to eat!
bluntforcemama
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Love Tzatziki. I just finished reading a book called "The Historian," which took place in Turkey, Bulgaria, and Romania. The author describes the foods as well, so I found my mouth watering and my palate wanting.
cjh
orgone accumulator
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absolutely.
if you use american yogurt, you need to strain through cheesecloth overnight in the fridge.
bluntforcemama
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I've read in a few places that lining a colander with cheese cloth of coffee filters and draining the yogurt in the fridge for 24 helps with the wateriness. Are you getting low fat yogurt? That can be awfully thin.
Thanks for the advice on the dill.
rosco rathbone
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yeah, I just use the plain lofat Stony Brook I eat for breakfast.
I'm gonna let you be my Cooks Magazine and perfect this recipe. Let me know when you nail it!
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