This is our go to recipe for weekend breakfasts, since it takes so little time to put together and is so easily customizable. Maxtrid like them with mini chocolate chips, while Cadence likes them with Nutella. We all like them with some nice butter and real maple syrup. Bananas, nuts, blueberries,and macerated strawberries are other great choices to either mix in or put on top. However you like your pancakes, give it a try! The wheat germ adds a nice, sweet nuttiness to these pancakes.
Those who know me know my love of curries. I am, after all, from the curry-heavy country of Thailand! Although Thai curry has a special place in my heart, there are so many other delicious curries out there. A favorite in my home, especially with the kids; is Japanese curry; its mild and slightly sweet flavor usually win even the pickiest taste buds over pretty quickly.
Generally, Japanese curry is sold as a convenience food, usually sold in flavor cakes at the grocery store, and quickly prepared at home by adding fresh vegetables, water, and protein. Largely influenced by Indian curries, this sweet, fruity curry is uniquely Japanese. These flavor cakes are readily available in the United States, but sadly, none with a hechsher, and some riddled with animal fats. No worries, though, because with only a little extra work, you can make fresh Japanese style curry at home without the chemicals and treif ingredients. Best of all, you can make the curry paste ahead of time and store it in the refrigerator for later use. Just ball up enough of the paste for each batch, and proceed with the stew as indicated.
Some of you might know this, but one of my hobbies is what’s now known as “artisan bread making.” No, it’s not a hipster thing. Or, maybe it is, for all I know. What I do know is, from a gastronomist’s point of view, the idea of collecting wild yeast, and then using it to make bread is a pretty cool thing. It can easily be done with mixing tools and other things, but the best bread is completely hand made from start to finish, the fewer modern innovations used, the better!
So, the title of this blog entry is a little misleading, since this starter pictured above is probably around day five, after a miraculous resurrection! I thought some of you might enjoy giving it a shot, too! It’s fun, science, and full of home grown bacteria. You could call them probiotic, I suppose! Here’s how to get started: Continue reading
Eggs are no strangers to the Seder plate, but it’s specified that the egg be roasted. My husband noted that there really isn’t a lot written about the symbolism of the egg, biblically speaking; many of the explanations have to do with traditional imagery of the time; an egg usually symbolizes rebirth, change, renewal. However, the meaning may be lost somewhere, as many people I know opt for hard boiled eggs on their Seder plates. In fact some don’t even know what a “roasted,” egg is!
This is a spicy and flavorful sauce from western China, and generally served as a dipping sauce with plain, poached (white cooked) chicken. In my family, it is traditional to eat chicken with large amounts of ginger for the Lunar New Year, so this sauce is a very good choice to serve at my Shabbat table this Friday. It is very easy to make, and may be served hot or cold. Continue reading
Interesting food history note: when most people think of red velvet cake, an unnaturally red cake with cream cheese frosting comes to mind. Historically, this was never the intention. Red velvet cake was meant to be a chocolate cake. The red color comes from Continue reading