German Pancakes

I am not a big breakfast fan, but this is one of the things I do love to eat in the morning. It’s quick, easy to make, and always turns out perfectly. This recipe can be doubled and baked in a 9x13 inch pan as well if you are serving a few people.

German Pancakes

2 Eggs
¼ Teaspoon Salt
1 Tablespoon Sugar
½ Cup Flour
1 Cup Milk

Mix all ingredients using only half the milk with whisk until well combined. Whisk in remaining milk.
Pour into well greased glass pie plate, or 9x9 in baking pan.
Bake at 375 degrees for 25-30 minutes, or until bottom and edges are golden brown.
Serve with butter and powdered sugar. Also, this is good served with lime juice and powdered sugar if you want to cut out the butter.

Zucchini Lasagna

Yet another zucchini recipe! It has been unusually cold this summer so I keep making heavy savory dishes, and this hit the spot. I took the left-overs to work and everyone loved it. I got the recipe from Williams Sonoma, but changed a few things.

Zucchini Lasagna

Olive oil for cooking
4 lb. zucchini, cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground pepper, to taste
1-15 ounce container ricotta cheese
3 eggs
1 cup grated Parmigiano-Reggiano cheese
1/3 cup unsalted butter
1/3 cup all-purpose flour
5 cups milk, warmed
1 lb. lasagna noodles, cooked until just tender
1-28 ounce can crushed tomatoes (italian style or with basil is great too!)
1 lb. mozzarella cheese, shredded
Preheat an oven to 375ºF.
Butter a lasagna pan.In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches, add the zucchini, season with salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining zucchini; set aside.
In a bowl, combine the ricotta, eggs, salt and pepper and stir to combine; set aside.
In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth, then cook until fragrant, 2 to 3 minutes. Slowly whisk in the milk until smooth. Cook, whisking occasionally, until thickened, 3 to 5 minutes. Season with salt, pepper; set aside.
Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles. Spread one-third of the ricotta mixture over the noodles. Spread one-third of the tomatoes over the ricotta mixture, then top with one-third of the zucchini. Pour one-third of the sauce over the zucchini. Repeat the layering twice. Sprinkle with the mozzarella cheese. Bake until the lasagna is golden and bubbling, about 50 minutes. Let stand for 10 minutes before serving.
Serves 10 to 12.

Balthazar French Martini

I discovered this recipe on the Williams Sonoma website and had to immediately run to the liquor store and buy the ingredients. I just may become an alcoholic with this drink, it’s so fabulous! I will be in New York in October and can’t wait to go Balthazar’s for dinner and see if their version of this tasty drink is the same.

Balthazar French Martini

1 Ounce Chilled Vodka
1 Ounce Pineapple Juice
1/3 Chambord
Ice Cubes

In a cocktail shaker, combine the vodka, pineapple juice, Chambord and ice cubes. Shake vigorously to produce a frothy head and strain into a chilled martini glass. Serve straight up. Makes 1 martini.

Fish Tacos

Fish Tacos

1 ½ Pounds Tilapia, or other white fish
1 White Onion, skin removed and quartered
3 Jalapeno Peppers, seeded
2 Cloves Garlic
1 Bunch Cilantro, cleaned and stems removed
4 Limes, juiced
2 Tablespoons Sugar
1 Teaspoon Kosher Salt
Olive Oil
12 Corn Tortillas
8 Ounces Cheese (I like to use Cojita, or a shredded Mexican Blend)
Sour Cream
Lime Wedges
Mango Salsa*

Clean fish and remove all bones, place in large bowl.
In bowl of food processor, add onion, peppers, garlic, cilantro, lime juice, sugar, and salt. Process until thick puree forms. Pour over fish and let marinate at room temperature 2 hours.
Heat 2 tablespoons olive oil in large sauté pan, add half the tilapia and cook until browned 1-2 minutes per side until golden brown, move to platter. Repeat with remaining fish, adding more olive oil as necessary. Lightly separate fish into small pieces.
Heat tortillas in oven, or fry in oil, until warm and flexible.
Spread teaspoon sour cream on tortilla, add fish, cheese, mango salsa, and squeeze juice of lime wedge over the top.

*Mango Salsa recipe is on its own blog page.

Mango Salsa

This dish was inspired by my friend Francisca. She made a mango salsa to go with her husband's pork carnita’s and I loved it so much I had to make my own version. Thanks Francisca for the inspiration!

Mango Salsa

2 Mangos, finely diced
½ Red Onion, finely diced
1 Jalapeno Pepper, seeded and finely diced
1 Handful Cilantro, chopped
1 Lime, juiced
½ Teaspoon Salt

Mix all ingredients in small bowl, let sit for an hour or so for flavors to mingle.

Carrot Cake

This is one of my all time favorite desserts and I hardly ever eat it. I think anything with a cream cheese frosting is wonderful. If you really want to indulge your guests, may I suggest cutting your cakes in half so you have a four layer cake and even more delicious frosting!I made this for my friend Taven's birthday, it was gone within minutes. We had an amazing time sitting out in the garden by candlelight with a bunch of friends eating really good food.

Carrot Cake

1 ½ Cups Carrots, Peeled and Diced (about 3)

2 ½ Cups Flour

2 ½ Cups Sugar

2 Teaspoons Cinnamon

2 Teaspoons Baking Soda

1 Teaspoon Salt

4 Eggs

1 Cup Vegetable Oil

1 Tablespoon Vanilla

1 Cup Chopped Walnuts, or Pecans

¾ Cup Drained Canned Crushed Unsweetened Pineapple

1 Cup Desiccated Coconut (can be found at Asian grocery stores)

Steam carrots until quite tender, then puree in food processor. Should have 1 cup puree. Set aside.Sift together flour, sugar, cinnamon, soda, and salt in large bowl.In separate bowl, whisk together oil, eggs, and vanilla. Gently stir into dry ingredients, just before fully mixed add nuts, coconut, pineapple and carrot puree. Mix until just combined.Pour batter into two greased and floured 8 or 9" round baking pans.Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean.Let cool completely and frost with cream cheese frosting.

Cream Cheese Frosting

8 Ounces Cream Cheese, room temperature
1 Stick Butter, room temperature
2 Teaspoons Vanilla
4 Cups Powdered Sugar

Cream together cream cheese, butter and vanilla over medium speed with an electric mixer. Continue beating on low, while adding powdered sugar 1/2 cup at a time, and mixing until completely incorporated. Add up to 1/2 cup additional powdered sugar if necessary to bring to spreading consistency.

Salmon With Dill Sauce

Salmon With Dill Sauce

Salmon Fillet, bones removed
1 Teaspoon Dijon Mustard
½ Teaspoon Salt
¼ Teaspoon Cayenne Pepper
1 Egg
2 Tablespoons Lemon Juice
1 ¾ Cups Vegetable Oil
8 Ounces Sour Cream
2 Tablespoons Dried Dill, or 4 Tablespoons Fresh Dill, minced

Dill Sauce:

In food processor with blade attachment combine mustard, salt, pepper, egg, and lemon juice, process until combined. With processor running slowly add oil in a steady stream, process until combined. Now you have homemade mayo. In medium sized mixing bowl, mix together mayo, sour cream and dill, until combined and keep refrigerated up to 5 days.

Salmon:
Wrap salmon tightly in aluminum foil and seal the edges by rolling them together. Bake in 375 degree oven for 20-30 minutes until cooked through. Place salmon on serving tray (the skin will stick to the foil, but the meat is really easy to move to the serving tray) and spread generously with dill sauce. Serve with lemon wedges.

Zucchini With Parmesan

Zucchini With Parmesan

This is a favorite of mine and super easy to make. All you have to do is slice zucchini, sauté it with butter, salt, and pepper to taste; place into serving bowl and toss with parmesan cheese.

House Green Salad

This salad is a staple at my dinner parties and everyone loves it! If you’re not up to making the dressing, a raspberry vinaigrette works really well with this too. I have also added pine nuts or candied pecans to this salad, to give it a bit of extra flavor.

House Green Salad

1 Bag Mixed Greens/Spinach (8-10 ounce size)
6 Ounces Crumbled Gorgonzola Cheese
Large Handful Dried Cranberries
House Dressing

Dressing:

1/3 Cup Rice Vinegar
1/4 Cup Extra Virgin Olive Oil
2 Tablespoons Sugar
2 Teaspoons Dijon Mustard
1 Teaspoon Salt
1 Teaspoon Pepper

Wisk together all dressing ingredients until well combined. Toss greens with dressing and place on platter or in bowl; crumble gorgonzola and Dried Cranberries over the top.

Orzo Salad

This is one of my favorite salads and has so much flavor. This recipe makes a huge bowl full, so it's a great side dish if you are having a lot of people over. I just had 10 people over for dinner the other night and still had plenty left over. It's also great as a meal on it's own.

Orzo Salad

1 Pound Orzo Pasta
3 Bell Peppers, sliced into thin strips (I like to use red, yellow, and orange for color)
1 Small Red Onion, sliced into thin strips
1 Cucumber, sliced into ¼ inch pieces
4 Plum Tomatoes, cut into ½ inch pieces
Handful Baby Spinach Leaves
8 Ounces Feta Cheese, crumbled
1 Bottle Greek Feta Salad Dressing (I like to use Girard’s)

Cook pasta according to manufactures directions, then drain in colander and run cold water over pasta until completely cooled. In large bowl mix all ingredients and until well blended. This recipe works best if the dressing is mixed in just before serving, as it will soak up all the dressing as it sits.