Curry Pancakes

For as long as I can remember, I have loved pancakes.  We make the Scottish version which means they are good eaten hot, but even better eaten cold.  It's like regular pancakes met up with bread and had a child.  Over the years, we've tried every topping imaginable from the standards maple syrup and molasses to peanut butter or cottage cheese.  I'm positive my brother has eaten them with mustard, and I wouldn't be surprised if my father has put a fried egg on his.

For Dad's birthday, I wanted to make something that's a bit of a twist on the original, and immediately thought about curry.  Curry is good with something sweet, so I figured it would be a good match.  I was right!  Boy, oh boy!  Yum!
(Ross)


Curry Pancakes
1 cup Flour
1 tsp Cream of Tartar
1/2 tsp Baking Soda
1/4 cup While Sugar
2 Eggs (beaten)
About 7/8 cup of Milk
Curry Powder

• Combine the flour, cream of tartar, baking soda, and sugar in a bowl and mix together.  I use a whisk to make sure everything is evenly combined.
• Add the eggs to the dry mixture.
• Add enough milk to make the batter the consistency of heavy cream.
• Add the curry powder.  The amount will depend on personal taste and the strength of the curry powder mix being used.  For my first batch, I spooned some of the mixture into a smaller bowl then added curry powder until I had the flavour I wanted.  Then I added enough curry to the larger bowl to make the batter the same colour as the smaller batch.  For me, it was about a quarter of a cup of curry powder.
•  Heat a frying pan or electric griddle to about 375 of 400 degrees.  I prefer the electric griddle as it gives me more control over the temperature, plus I can adjust the temperature easily as I go if I find it too hot or not hot enough.
• Drop spoonfuls of the batter onto the hot griddle.  When small bubbles start to appear, flip to cook the other side.  The pancakes are done when they feel soft but spongy to the touch.

Ready to flip over.

 Variations 

• I added shredded sharp cheddar cheese to a couple of the pancakes and it was awesome.
• The first batch I made today, I used cumin by mistake and it made a nice subtle, spicy version.  It was also good when I used cumin and hot ground red pepper.
• I think the possible combinations are only limited by your imagination and your taste buds.
• A bad choice (very bad) was hot habanero peppers chopped fine.  I can't remember eating anything hotter.  Ever! Ouch.

Curry pancake with cheddar

Our First Catering Gig!

Cooking with Cousins Catering 

Last week Ross and I had an opportunity to plan, shop, and execute a tapas party!

Ross was home on vacation for a week, and it just happened to be his father's birthday.

We don't get many chances to cook together so this was the perfect event.

Plans had been in place for a few weeks, and last Monday we were able to finalize the menu and decide on the order of the items we were making.

We had a few things prepared ahead, and these were on the table as guests started arriving.

We didn't have too much time at first to mingle with guests, but we were able to keep up with the beverage partaking and had a few shots of tequila while waiting for the oven timer.

Both hot and cold appetizers were on the list, and recipes will be posted this week.

We had so much fun and a lot of laughs...we are planning another! This means that one of us will be travelling...or maybe we'll have to plan two.

Comments on the food were very favourable, and there weren't too many leftovers! Below are just a few pictures of recipes to follow...
(Shelley and Ross)

White Bean Hummus and Tortilla Chips

Pepperoni Stacks

Cream Cheese Twirls

Chicken and Thai Dip

Stuffed Mushrooms

Starters...

Oatmeal Apple Cookies

I've been playing around with an old recipe that's been passed down through time trying to make it much more health conscious than it started out.

We now know that we can replace some of the fat in baking with healthier options, and still get a great tasting sweet.

I like using applesauce, and tried replacing all the fat, but I can't quite get past the texture of the cookie.  Kind of like chewing rubber...



I went back to the drawing board and have a cookie that's not too high in fat and has a great taste.

Oatmeal Apple Cookies
1/2 cup butter, softened
1/2 cup honey
1/2 cup egg whites
1 tsp vanilla
3/4 cup flour
1 1/2 cups quick oats
1/2 tsp soda
1/2 tsp ground allspice

Mix together the butter, honey,egg white, and vanilla.



In a separate bowl mix together the dry ingredients.



Combine both and mix well.

Peel, core and chop the apple and add it to the cookie dough.














Drop by spoonfuls onto a lightly greased cookie sheet.

Press dough slightly for a flatter cookie.
          
Bake 375 for 12 - 15 minutes.

Makes 2 dozen cookies
(Shelley)

Stewed Rhubarb

What a busy week and so much to write about.

So much cooking this week, trying new and different things. I'll get caught up next week.

Today it's stewed rhubarb.

I used the rhubarb I bought at a market on Monday.

Cooked it up with a little sugar and it's great as a condiment, as a side, or just by the spoonful!





Stewed Rhubarb

5 cups chopped rhubarb
1 cup sugar

Heat together over medium heat, just until the rhubarb has softened and is falling apart.

Cool, and refrigerate.





I usually try to find rhubarb stalks that have a nice deep pink colour, but in this case I didn't have much choice.

What to do with Rhubarb?

Another favourite time of year is when the rhubarb is ready.


When I was a kid I'd eat it straight from the garden. It was like eating Alum...but that didn't stop me.


Lots of ideas for Rhubarb and all involve lots of sugar.

I'm planning on stewing this lot...I'll be back with the recipe!

Blue Cheesy Strawberries

I saw this appetizer on TV...I think it might have been The Chew. Oh boy! Are they ever good.

You must like blue cheese, strawberries, and honey. As simple as that.

Select larger berries, slice them in half, and hollow out the core.

Drizzle a little honey in the centre (hidden surprise), and crumble blue cheese over the honey.

Today I tried them with goat cheese...and....just as good!
(Shelley)

My Turn to Roast the Turkey

OK...so it's only a chicken.

I've been craving a turkey dinner with all the fixings since my non-turkey Christmas dinner. Don't get me wrong...the food was excellent, just not turkey.

I'm not a huge fan of turkey. I'm good once or twice a year. I prefer chicken, plus not as many leftovers to deal with.

So now I've waited all day for this. Yum...roast chicken, stuffing, and gravy. So healthy...or not.

When I roast a chicken (or turkey) I have to make a bread stuffing. That's just how it should be. That's what my mother taught me.


The amount of stuffing I make depends on the size of the cavity. I used four hamburger buns.


Add some sage, a little diced onion, salt and pepper and I'm ready to stuff.





Fold over the skin and use a metal skewer to close the opening.

If the bird is large enough it's possible to stuff both ends. This one was.

I always allow a little stuffing to overflow into the roasting pan since this helps brown the bottom of the pan to make the gravy.






My mother also taught me to roast the chicken breast side up...but I'm a rebel at heart and gave my mother a hard time and insisted the chicken (or turkey) should be roasted breast down.

And guess what...I converted her.

And so...upside-down to Ross...breast side down, add a little water to the pan, sprinkle a little flour and salt.

Bake the chicken for about an hour and a half at 350. Covered for the first hour.

I always use a meat thermometer when roasting poultry...just to be on the safe side.

Remove the chicken and make the gravy.

Ideally I would have potato water to add, (anyone get the joke?) but today I had to settle for plain old boiled water.

Add it to the bottom of the roaster, and scrape all the brown bits.




Put through a strainer into a small pot. Mix together a little flour and cold water to thicken once the strained juices have come to a boil.

Oh boy oh boy!

I didn't count the points...but it was so worth it.

I even had a second helping...but I'll deny that if asked.

Next...soup's on!
(Shelley)