Eat so much foie gras this Christmas, you sprouted a beak and a few extra tail feathers? Get the Vitamix humming and beat the bloated January blues with Rizzoli’s Juice. Blend. Taste. by Cindy Palusamy, founder of The Juicery. A tantalizing source of over 150 recipes for colorful juices, smoothies, soups and infusions by health aficionados and nutritionists from around the world. It is also illustrated with 75+ of my watercolors. Here is a taste!
This is usually what happens every Sunday morning on our way to the market. Today was no exception. We had some Franco-American friends expected for lunch. And pancakes were well-received from both parties. To spruce them up, I picked up some strawberries and mirabelle plums from the market, a nod to the fleeting summer. Mixed with some quartered figs, it was an unexpected accompaniment to our flapjacks. Like most things, just add bacon…
Sunday Afternoon Sour Creme Pancakes
Time: 20 minutes
Yield: about 12 pancakes
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup oats
2 teaspoons baking powder
1 teaspoon salt
1/2 cup sour creme
3/4 cup milk, plus 1 tablespoon
1 teaspoon honey
1/2 vanilla bean, split and scraped
1.) Stir together flour, salt, baking powder, and oats. In a separate bowl, mix sour creme, milk, eggs, honey, and vanilla bean. Fold wet ingredients into dry ingredients until just combined.
2.) Melt 1 teaspoon butter in a nonstick skillet over medium-low heat. Ladle in pancake butter, creating 3-4 pancakes. Cook 2-3 minutes until bottoms brown and bubbles form on top. Flip pancakes and cook for another minute until golden brown. Wipe out skillet and continue until all the batter is used. Serve with maple syrup, butter, and seasonal fruit.
Fig season has arrived in France! The daintier, sweeter variety indigenous to France are at their peak although the larger imports from Greece and Turkey are not a bad snack either. I’ve been waiting months to test out a recipe in Jamie Oliver’s Happy Days with the Naked Chef for months now. ‘Tis the season! It’s a sensually simple salad of figs, buffalo mozzarella, and prosciutto di parma. I slit an x on the top of the figs and gently squeezed them to reveal their velvety flesh. Arrange on a platter with sliced buffalo mozzarella. Next, a few ribbons of jambon du parma were weaved organically between the figs. A nice handful of basil thrown on top, a drizzle of best quality extra-virgin olive oil, sea salt and pepper. And there you have a sensationally seasonal first course.