2009 Christmas has just finished. Another year is to come and I'm turning another day old and still I am not free. Your suppose to be having the time of my life in your 20's. I am in my 20's but I am not having the time of my life. I have no goals in front of my table and frankly I am not looking for one.
What is my problem? Am I beginning to be jaded of living?
Ultimately we walk around this earth and look for the sole purpose of life. But how many people can find that epiphany?
Saturday 26 December 2009
Wednesday 23 December 2009
0
Attempt 18: Lemon Strip Chicken Breast
My mother and brother just flew in from the philippines the day before yesterday. I was happy that our family can be together again. Me and my siblings have been trained to miss less with each other.
When we were four, me and my siblings were sent away from our parents to live with my grandma and go to a very good school. Education was all my family's importance in life. It is the basic essential for living besides air. It was kinda like we were sent to boarding school but we only live with my grandma.
Lets cook.
Prepare the following ingredients 3 pieces of de-boned chicken breast, magic sarap all purpose seasoning, a lemon, 2 eggs, cornstarch, and 80 gram of Lee Kum Kee's Sauce for lemon chicken.
Chop the chicken breast to strip like. Marinate them with magic sarap all purpose seasoning and 1/4 of lemon freshly squeez lemon. Let the marinated sauce set into the chicken for 30 minutes.
Mix the marinated chicken strip with beaten egg. Dust the chicken with cornstach. Pan fry in hot oil until golden yellow and done. Drain.
Heat 1 tbsp. oil. Stir in Lee Kum Kee Sauce for lemon chicken and heat through. Add chicken and stir well lightly.
This cooking is also good for fish fillent, pork chop and prawn. Serve it warm.
I think that since we were trained since 4 years old and we always have that assurance to each other that someday when the sky clears up and the flowers bloom my family would be together even if for only 2 weeks.
Happy Holidays!
When we were four, me and my siblings were sent away from our parents to live with my grandma and go to a very good school. Education was all my family's importance in life. It is the basic essential for living besides air. It was kinda like we were sent to boarding school but we only live with my grandma.
Lets cook.
Prepare the following ingredients 3 pieces of de-boned chicken breast, magic sarap all purpose seasoning, a lemon, 2 eggs, cornstarch, and 80 gram of Lee Kum Kee's Sauce for lemon chicken.
Chop the chicken breast to strip like. Marinate them with magic sarap all purpose seasoning and 1/4 of lemon freshly squeez lemon. Let the marinated sauce set into the chicken for 30 minutes.
Mix the marinated chicken strip with beaten egg. Dust the chicken with cornstach. Pan fry in hot oil until golden yellow and done. Drain.
Heat 1 tbsp. oil. Stir in Lee Kum Kee Sauce for lemon chicken and heat through. Add chicken and stir well lightly.
This cooking is also good for fish fillent, pork chop and prawn. Serve it warm.
I think that since we were trained since 4 years old and we always have that assurance to each other that someday when the sky clears up and the flowers bloom my family would be together even if for only 2 weeks.
Happy Holidays!
Sunday 20 December 2009
0
Attempt 17: Veal Noodle Stew
I'm out of ideas. I think I'm never born for something. I start something that would interest for sometime and would end up being lazy enough to dedicate myself to it. So how do you get yourself being so determine to a thing that would define the being of you. Still cooking should do the trick - for the mean time?
Prepare the following ingredients: 250 grams of veal, a handful of pasta, beef broth cubes, onion, carrot and an egg.
Chop the veal in strips. Marinate it with salt, pepper, and extra virgin olive oil. Cook separately your veal through a hot non-stick skillet and stir frequently together with the slightly browned chopped onions. Add 2 cups of water and bring to boil.
When the veal is tender enough, add the handful of pasta into the boiling pot with a cup of water with the beef broth cube. If pasta has been cooked add the chopped carrots and the egg. Stir the soup with a fork so as the egg to be broken with the soup. Add another cup of water if necessary. Serve it warm.
It got me thinking through this bowl of soup that maybe the problem is I keep on looking. What is your "ness"?
Prepare the following ingredients: 250 grams of veal, a handful of pasta, beef broth cubes, onion, carrot and an egg.
Chop the veal in strips. Marinate it with salt, pepper, and extra virgin olive oil. Cook separately your veal through a hot non-stick skillet and stir frequently together with the slightly browned chopped onions. Add 2 cups of water and bring to boil.
When the veal is tender enough, add the handful of pasta into the boiling pot with a cup of water with the beef broth cube. If pasta has been cooked add the chopped carrots and the egg. Stir the soup with a fork so as the egg to be broken with the soup. Add another cup of water if necessary. Serve it warm.
It got me thinking through this bowl of soup that maybe the problem is I keep on looking. What is your "ness"?
Thursday 17 December 2009
0
Attempt 16: Veal With Mushrooms and Cream
I'm in a stage of my life wherein you are capable of anything, but the problem is sticking to one thing so that you can excel to a specific thing. For the mean time attempting to cook should kill the time.
Serve this tasty veal with potatoes or rice, along with a vegetable or tossed salad.
Ingredients are veal cutlets, lemon juice, salt and pepper, flour, butter, sliced mushrooms, chicken broth (part dry white wine, if desired), green onions, thinly sliced, and heavy cream.
Put veal between sheets of plastic wrap and pound lightly to tenderize and thin.
Brush veal cutlets lightly with lemon juice; sprinkle with salt and pepper then dust with flour.
In a skillet over medium heat, melt butter. Add the veal cutlets and brown for about 2 minutes on each side. Remove to a plate and add mushrooms to the skillet. Saute the mushrooms until tender. Add the chicken broth to the skillet and bring to a boil; reduce heat to medium-low and simmer for about 5 minutes. Add the veal back to the pan, along with the green onions and cream. Cover and cook for about 5 minutes, until veal is tender.
This attempt could change something that have been longing to let it out.
But I still can't figure it out what it is.
Serve this tasty veal with potatoes or rice, along with a vegetable or tossed salad.
Ingredients are veal cutlets, lemon juice, salt and pepper, flour, butter, sliced mushrooms, chicken broth (part dry white wine, if desired), green onions, thinly sliced, and heavy cream.
Put veal between sheets of plastic wrap and pound lightly to tenderize and thin.
Brush veal cutlets lightly with lemon juice; sprinkle with salt and pepper then dust with flour.
In a skillet over medium heat, melt butter. Add the veal cutlets and brown for about 2 minutes on each side. Remove to a plate and add mushrooms to the skillet. Saute the mushrooms until tender. Add the chicken broth to the skillet and bring to a boil; reduce heat to medium-low and simmer for about 5 minutes. Add the veal back to the pan, along with the green onions and cream. Cover and cook for about 5 minutes, until veal is tender.
This attempt could change something that have been longing to let it out.
But I still can't figure it out what it is.
Wednesday 16 December 2009
0
Attempt 15: Creamy Vegetable Veal Soup
Due to my father's and sister's satisfaction to attempt 14. They have requested a soup for dinner only this time chicken would not be in the menu. We have been eating chicken for quite some time now and I have a feeling feathers are coming out of my skin.
A creamy vegetable beef soup with veal is a hearty meal. Winter time should be best served in a warm bowl soup.
Ingredients: chopped green bell pepper, chopped onion, butter, olive oil, veal, 1 cup tomato juice, diced potato, diced carrots, 1 1/2 teaspoons salt, 2 tablespoons flour, 2 cups milk.
Heat 2 teaspoons butter and olive oil in a skillet over medium-low heat; sauté green bell pepper and chopped onion until soft. Add ground beef and cook, stirring and breaking up, until browned. Drain off excess fat. Add tomato juice, potatoes, carrots and salt. Cover and simmer 20 minutes, or until vegetables are tender.
Melt butter in a saucepan over medium-low heat; blend in flour until smooth and bubbly. Gradually stir in milk and cook, stirring constantly, until thickened. Blend sauce with beef and vegetable mixture in the skillet. Heat through and serve.
I have a feeling we have quite stored some fats due to cold season. I just hope it will shed this summer.
A creamy vegetable beef soup with veal is a hearty meal. Winter time should be best served in a warm bowl soup.
Ingredients: chopped green bell pepper, chopped onion, butter, olive oil, veal, 1 cup tomato juice, diced potato, diced carrots, 1 1/2 teaspoons salt, 2 tablespoons flour, 2 cups milk.
Heat 2 teaspoons butter and olive oil in a skillet over medium-low heat; sauté green bell pepper and chopped onion until soft. Add ground beef and cook, stirring and breaking up, until browned. Drain off excess fat. Add tomato juice, potatoes, carrots and salt. Cover and simmer 20 minutes, or until vegetables are tender.
Melt butter in a saucepan over medium-low heat; blend in flour until smooth and bubbly. Gradually stir in milk and cook, stirring constantly, until thickened. Blend sauce with beef and vegetable mixture in the skillet. Heat through and serve.
I have a feeling we have quite stored some fats due to cold season. I just hope it will shed this summer.
Tuesday 15 December 2009
0
Attempt 14: Creamy Macaroni Chicken Vegetable Soup
My father requested a soup for dinner since we have been frying most of the time.
Ingredients: 250grams of elbow macaroni, 3 chicken breasts, a medium size carrots, 1 canned mushrooms, parsley, 1pack of Knorr Cream of Chicken.
Cook the macaroni separately. When the water boils, sprinkle sufficient amount of salt into the boiling water. Then put the macaroni gloriously into the salted boiling water. Make sure that you keep an eye to avoid soggy macaronis. To determine if your macaroni is cook - take one macaroni and slice it into 2 if the the center of the macaroni does not show white stream then it is cook. Strain the water and let it cool.
Cook the chicken breast separately as well. When the water boils, place the 3 pieces of chicken breast with the chicken broth cube. Take out the chicken breast from the boiling pot when it is cook. Fillet the chicken meat and chop it. Set aside.
Chop the carrots, parsley and mushrooms(if your can of mushrooms is whole).
To make the soup, put 5 cups of hot water into the pots. When the water is boiling put the Knorr Cream of chicken and let it dissolve. Put the carrots followed by the mushrooms with constant stirring of the ladle. When carrots have lessen its firmness, put the chopped fillet chicken breast with constant stirring. Add a cup of water with frequent stirring. Place the elbow macaroni and the chopped parsley. best served while it is hot.
Surprisingly this is one attempt that had its praises.
Ingredients: 250grams of elbow macaroni, 3 chicken breasts, a medium size carrots, 1 canned mushrooms, parsley, 1pack of Knorr Cream of Chicken.
Cook the macaroni separately. When the water boils, sprinkle sufficient amount of salt into the boiling water. Then put the macaroni gloriously into the salted boiling water. Make sure that you keep an eye to avoid soggy macaronis. To determine if your macaroni is cook - take one macaroni and slice it into 2 if the the center of the macaroni does not show white stream then it is cook. Strain the water and let it cool.
Cook the chicken breast separately as well. When the water boils, place the 3 pieces of chicken breast with the chicken broth cube. Take out the chicken breast from the boiling pot when it is cook. Fillet the chicken meat and chop it. Set aside.
Chop the carrots, parsley and mushrooms(if your can of mushrooms is whole).
To make the soup, put 5 cups of hot water into the pots. When the water is boiling put the Knorr Cream of chicken and let it dissolve. Put the carrots followed by the mushrooms with constant stirring of the ladle. When carrots have lessen its firmness, put the chopped fillet chicken breast with constant stirring. Add a cup of water with frequent stirring. Place the elbow macaroni and the chopped parsley. best served while it is hot.
Surprisingly this is one attempt that had its praises.
Sunday 13 December 2009
0
Attempt 13: Roasted Chicken
I started my day late. My father's snoring has kept my mind wide awake while my dreary eyes are begging for infinite peace. As I looked at my clock I've got 4 hours to cook for lunch and the chicken is frozen as a rock. I took the frozen chicken out and submerge it with hot water. The dizzy longing to bed was unbearable - even if the frozen chicken's cold stings on my fingertips numb my reactions.
A dose of coffee should do the trick. The news was on - depressing as it can be I found myself listening to the world's cry for an hour.
Today roasting a chicken seems to be the perfect meal for lunch. When roasting a chicken it is the most easiest thing to do; since you just stuff it, put it in the oven and vola! a roasted chicken.
Preheat the oven for 10-15 minutes to high temperature.
To make the stuffing - chop the a medium size onion and the parsley. Mix the the chopped onion and parsley with extra virgin olive oil and chicken broth cubes.
When the chicken has been cleaned thoroughly inside and out; put one chicken broth cube followed by the stuffing mixture in the chicken. Close the opening of the chicken wherein you place the stuffing - either by folding the excess skin of the chicken side of the hole or sew it up. Sprinkle sufficient amount of salt and pepper all over the chicken's body. Make sure your baking pan or iron skillet have been coated by extra virgin olive oil as well as the body of the chicken. Bring the oven temperature to low and wait for 2 hours to cook.
The number of hours of cooking a bird differs on the size of the bird. As for chicken which are not enormous, I cook it for 2 hours in the oven.
See how easy it is. Now you can do whatever you want for 2 hours. By the way make sure you are aware of the time. To be sure set an alarm for it.
A dose of coffee should do the trick. The news was on - depressing as it can be I found myself listening to the world's cry for an hour.
Today roasting a chicken seems to be the perfect meal for lunch. When roasting a chicken it is the most easiest thing to do; since you just stuff it, put it in the oven and vola! a roasted chicken.
Preheat the oven for 10-15 minutes to high temperature.
To make the stuffing - chop the a medium size onion and the parsley. Mix the the chopped onion and parsley with extra virgin olive oil and chicken broth cubes.
When the chicken has been cleaned thoroughly inside and out; put one chicken broth cube followed by the stuffing mixture in the chicken. Close the opening of the chicken wherein you place the stuffing - either by folding the excess skin of the chicken side of the hole or sew it up. Sprinkle sufficient amount of salt and pepper all over the chicken's body. Make sure your baking pan or iron skillet have been coated by extra virgin olive oil as well as the body of the chicken. Bring the oven temperature to low and wait for 2 hours to cook.
The number of hours of cooking a bird differs on the size of the bird. As for chicken which are not enormous, I cook it for 2 hours in the oven.
See how easy it is. Now you can do whatever you want for 2 hours. By the way make sure you are aware of the time. To be sure set an alarm for it.
Saturday 12 December 2009
0
Attempt 12: Veal Cacciatore
I can't seem to get some sleep nowadays. I blame my sleepless nights because of my dad's annoying loud snore. Every time I go to bed I would wish I was a quick sleeper. Unfortunately I have to count the sheep before I doze off to blank land. Due to countless "Bah, bah, black sheep..", I woke up late and found out I had 3 hours to cook for lunch.
As I lunged the meat out of the frozen mountains of Everest, I submerge the icy veal with boiling hot water. I have an hour to wait for the icy veal to get on its feet and ready to chopped.
Prepare the tool kits skillets, ladle, measuring cups, wide shallow bowl, knife, chopping board, and serving plate.
The following ingredients serves four people. 1/3 cup all-purpose flour, 4 4-oz. veal cutlets, pounded 1/4 inch thick kosher salt and freshly ground peppers, 2 tbs. extra virgin olive oil, 1 tbs. unsalted butter, 1 small yellow onion (chopped), 2 medium cloves garlic (minced), 8 oz. sliced cremini mushrooms (3 1/2 cups), 1 cup canned diced tomatoes with juices, 1/2 cup dry white wine, and 1 1/2 tsp. chopped fresh rosemary.
Put the flour in a wide shallow bowl. Season the cutlets all over with 1 tsp. salt and 1 tsp. pepper. Dredge in the flour and shake off any excess. Heat the oil in a 12 inch skillet over medium-high heat until shimmering hot. Working in batches if necessary, cook the cutlets until dark golden brown, 1 - 2 minutes per side. Transfer to a large plate as they finish.
In the same skillet over medium heat, melt the butter. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they release their liquid and it reduces to a glaze, about 5 minutes. Stir in the tomatoes, wine, and rosemary. Bring back to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium low and simmer until the sauce is thickened, about 7 minutes. Season to taste with salt and pepper. Add the cutlets and any accumulated juices to the sauce and cook until heated through, 1 - 2 minutes. Serve immediately.
When I was cooking the veal to taste because I had no time to marinate it, I boiled it with beef broth so as to tenderize it at the same time.
I prepared our lunch just in time the tasters came. I'm happy that this was the first time I made this attempt and surprisingly the tasters were pleased.
As I lunged the meat out of the frozen mountains of Everest, I submerge the icy veal with boiling hot water. I have an hour to wait for the icy veal to get on its feet and ready to chopped.
Prepare the tool kits skillets, ladle, measuring cups, wide shallow bowl, knife, chopping board, and serving plate.
The following ingredients serves four people. 1/3 cup all-purpose flour, 4 4-oz. veal cutlets, pounded 1/4 inch thick kosher salt and freshly ground peppers, 2 tbs. extra virgin olive oil, 1 tbs. unsalted butter, 1 small yellow onion (chopped), 2 medium cloves garlic (minced), 8 oz. sliced cremini mushrooms (3 1/2 cups), 1 cup canned diced tomatoes with juices, 1/2 cup dry white wine, and 1 1/2 tsp. chopped fresh rosemary.
Put the flour in a wide shallow bowl. Season the cutlets all over with 1 tsp. salt and 1 tsp. pepper. Dredge in the flour and shake off any excess. Heat the oil in a 12 inch skillet over medium-high heat until shimmering hot. Working in batches if necessary, cook the cutlets until dark golden brown, 1 - 2 minutes per side. Transfer to a large plate as they finish.
In the same skillet over medium heat, melt the butter. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they release their liquid and it reduces to a glaze, about 5 minutes. Stir in the tomatoes, wine, and rosemary. Bring back to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium low and simmer until the sauce is thickened, about 7 minutes. Season to taste with salt and pepper. Add the cutlets and any accumulated juices to the sauce and cook until heated through, 1 - 2 minutes. Serve immediately.
When I was cooking the veal to taste because I had no time to marinate it, I boiled it with beef broth so as to tenderize it at the same time.
I prepared our lunch just in time the tasters came. I'm happy that this was the first time I made this attempt and surprisingly the tasters were pleased.
0
Attempt 11: Rib-eye steaks marinated with fennel & rosemary
I'm always fascinated of how steak could be so damn tender without even boiling it until tenderize. Although my mother told me to beat the meat, but i never actually want to beat up a meat when it is already dead.
In this second attempt of cooking outside the box will be intriguing for my critic tasters (that would be my dad and especially my sister).
Prepare the tool kit a skillet, food thongs, baking pans, pre-serving plate, serving plate, and paper towels.
The ingredients are 1 cup of extra-virgin olive oil, 1/4 cup of chopped fresh rosemary (usually you can get it in a supermarket in a bottle which McCormick is my preferred brand), 4 tsp. ground fennel seed (i bought it ungrounded - it was the only fennel seed available), kosher salt and freshly ground black pepper, 1 2-bone standing beef rib roast (about 5lb.), chine bone and fat cap removed, cut between the bones into 2 rib-eye steaks (i was not sure what a rib-eye steak looks like - all i know its beef and i don't know where it was located in a beef meat to be called a rib-eye steak but to be sure just ask your butcher to cut you some rib-eye steak or just buy at a supermarket that has labels on it). Now when everything is ready.
To marinate the meat combine the oil, rosemary, fennel seed, 1 tsp. salt, and 1 tsp. pepper in a small bowl. Put the steaks in 2 shallow baking pans. Pour the remaining marinade over the steaks. Cover & marinate at room temperature for 2 hours, turning every 30 minutes.
Heat the oven to 425 Fahrenheit. Remove the steaks from the marinade, scrape off the herbs, and pat dry with paper towels. Season each steak with 1/2 tsp. each salt and pepper. Heat 2 12-inch oven proof skillets (preferably cast iron) over high heat until hot. Turn your exhaust fan on high. Cook the steaks, undisturbed, until a deep brown crust has formed, 3 - 4 minutes more. Alternatively, heat one skillet, sear one steak at a time, and transfer to a baking sheet for roasting.)
Put the skillets in the oven and roast until an instant-read thermometer inserted into a thick part of the steaks registers 115 - 120 Fahrenheit for rare, or 125 - 130 Fahrenheit for medium rare, about 20 minutes for rare and about 25 minutes for medium rare. Transfer the steaks to a large cutting board, tent them loosely with foil, and let them rest for at least 10 minutes. To serve, carve the meat from the bone and then cut the meat across the grain 1/2-inch-thick slices. Brush the sliced meat with the reserved marinade and serve.
I cooked this attempt twice the first time was bland and too well-done. The second time it was fine but not as I wanted it to be.
In this second attempt of cooking outside the box will be intriguing for my critic tasters (that would be my dad and especially my sister).
Prepare the tool kit a skillet, food thongs, baking pans, pre-serving plate, serving plate, and paper towels.
The ingredients are 1 cup of extra-virgin olive oil, 1/4 cup of chopped fresh rosemary (usually you can get it in a supermarket in a bottle which McCormick is my preferred brand), 4 tsp. ground fennel seed (i bought it ungrounded - it was the only fennel seed available), kosher salt and freshly ground black pepper, 1 2-bone standing beef rib roast (about 5lb.), chine bone and fat cap removed, cut between the bones into 2 rib-eye steaks (i was not sure what a rib-eye steak looks like - all i know its beef and i don't know where it was located in a beef meat to be called a rib-eye steak but to be sure just ask your butcher to cut you some rib-eye steak or just buy at a supermarket that has labels on it). Now when everything is ready.
To marinate the meat combine the oil, rosemary, fennel seed, 1 tsp. salt, and 1 tsp. pepper in a small bowl. Put the steaks in 2 shallow baking pans. Pour the remaining marinade over the steaks. Cover & marinate at room temperature for 2 hours, turning every 30 minutes.
Heat the oven to 425 Fahrenheit. Remove the steaks from the marinade, scrape off the herbs, and pat dry with paper towels. Season each steak with 1/2 tsp. each salt and pepper. Heat 2 12-inch oven proof skillets (preferably cast iron) over high heat until hot. Turn your exhaust fan on high. Cook the steaks, undisturbed, until a deep brown crust has formed, 3 - 4 minutes more. Alternatively, heat one skillet, sear one steak at a time, and transfer to a baking sheet for roasting.)
Put the skillets in the oven and roast until an instant-read thermometer inserted into a thick part of the steaks registers 115 - 120 Fahrenheit for rare, or 125 - 130 Fahrenheit for medium rare, about 20 minutes for rare and about 25 minutes for medium rare. Transfer the steaks to a large cutting board, tent them loosely with foil, and let them rest for at least 10 minutes. To serve, carve the meat from the bone and then cut the meat across the grain 1/2-inch-thick slices. Brush the sliced meat with the reserved marinade and serve.
I cooked this attempt twice the first time was bland and too well-done. The second time it was fine but not as I wanted it to be.
Wednesday 2 December 2009
0
Attempt 10: Buttermilk Pancake
I was unemployed since November 15, 2009. I resigned to my last job as the Marketing Executive at Design2Print, Doha-Qatar. Now here I am still attempting - to cook.
We all know that pancakes are a breakfast "ala-must". I bought a fine cooking magazine.
My first attempt to cook this divinely looking buttermilk pancakes were unsure if it would come out right.
Prepare your tool kits. Two large mixing bowls - clear or not clear it does not matter as long as it is a large bowls. A whisk - make sure the size of the whisk fits the size of hand so as to avoid difficulties. Complete measuring cups and spoons. A large skillet. A spatula. Finally a baking sheet.
Now make sure ingredients are complete. 3 tbs. unsalted butter. 9 oz. or 2 cups of unbleached all-purpose flour. 1/4 cup granulated sugar. 2 1/2 cup tsp. baking powder. 1/2 tsp. baking soda. 1/2 tsp. kosher salt. 2 cups of buttermilk - if buttermilk is not available you can substitute it with a. powdered buttermilk using to package directions, b. sour milk by adding 2 tbs. white vinegar or lemon juice to 2 cups whole milk and let it stand for 10 minutes to thicken slightly, and c. yogurt and milk by addling 1 cup of plain yogurt and 1 cup milk (both can be full-fat or low-fat). 2 large eggs. Vegetable oil for the griddle - if your skillet is not a non-stick pan. Pure maple syrup for serving - I prefer Log Cabin original maple syrup.
PS. mix separately the wet and dry ingredients in separate bowls so as ingredients are evenly and properly mixed. After dry and wet ingredients were separately being mixed, take the wet ingredients and lavishly mingle them with the dry ingredients. Take your whisk or spatula which ever you feel comfortable using and combine the ingredients with happiness. Pre-heat in high temperature your skillet - its best if the skillet is non-stick. As the skillet have gone hot, provoke for the last time your mixed ingredients and fold them properly. Turn the temperature to medium or low-medium heat. Get a half measuring cup and attempt scoop a sufficient amount. Gently lay the gooey mixed buttermilk pancake to the heated skillet. Flip it as soon as the side near the heat turned golden brown and wait for the side to turn golden brown. Serve it hot with a tablespoon of butter and drizzle generously your maple syrup.
Just in time - my tasters have arrived. Thanks to Denise Mickelsen for that wonderful piece in fine cooking magazine.
We all know that pancakes are a breakfast "ala-must". I bought a fine cooking magazine.
My first attempt to cook this divinely looking buttermilk pancakes were unsure if it would come out right.
Prepare your tool kits. Two large mixing bowls - clear or not clear it does not matter as long as it is a large bowls. A whisk - make sure the size of the whisk fits the size of hand so as to avoid difficulties. Complete measuring cups and spoons. A large skillet. A spatula. Finally a baking sheet.
Now make sure ingredients are complete. 3 tbs. unsalted butter. 9 oz. or 2 cups of unbleached all-purpose flour. 1/4 cup granulated sugar. 2 1/2 cup tsp. baking powder. 1/2 tsp. baking soda. 1/2 tsp. kosher salt. 2 cups of buttermilk - if buttermilk is not available you can substitute it with a. powdered buttermilk using to package directions, b. sour milk by adding 2 tbs. white vinegar or lemon juice to 2 cups whole milk and let it stand for 10 minutes to thicken slightly, and c. yogurt and milk by addling 1 cup of plain yogurt and 1 cup milk (both can be full-fat or low-fat). 2 large eggs. Vegetable oil for the griddle - if your skillet is not a non-stick pan. Pure maple syrup for serving - I prefer Log Cabin original maple syrup.
PS. mix separately the wet and dry ingredients in separate bowls so as ingredients are evenly and properly mixed. After dry and wet ingredients were separately being mixed, take the wet ingredients and lavishly mingle them with the dry ingredients. Take your whisk or spatula which ever you feel comfortable using and combine the ingredients with happiness. Pre-heat in high temperature your skillet - its best if the skillet is non-stick. As the skillet have gone hot, provoke for the last time your mixed ingredients and fold them properly. Turn the temperature to medium or low-medium heat. Get a half measuring cup and attempt scoop a sufficient amount. Gently lay the gooey mixed buttermilk pancake to the heated skillet. Flip it as soon as the side near the heat turned golden brown and wait for the side to turn golden brown. Serve it hot with a tablespoon of butter and drizzle generously your maple syrup.
Just in time - my tasters have arrived. Thanks to Denise Mickelsen for that wonderful piece in fine cooking magazine.
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