Archive for the ‘Guest Post’ category

Guest Post: Beer Batter Pancakes with Butter Rum Syrup

February 22nd, 2012

A guest post from my bestie, Connolly:

pancakes

You are correct. That IS whipped cream on those pancakes.

I had to look up “Pancake Tuesday” and discovered that it takes place the Tuesday before Lent begins. Mardi Gras. Fat Tuesday. The idea is to use up all the fats in the fridge before the season of fasting (lol!).  If you’re into giving stuff up for 40 days, good on ya. I’m sure it makes you a much better person. I, however, have pancakes left over for tomorrow and they were pretty phenomenal.

Why, you ask? For the same reason as plenty of other things I cook are phenomenal. Booze.

The Pancake:

2 cups flour
1 1/2 tsp. baking powder
1/2 cup white sugar
1/2 tsp (or less) cinnamon
1 can of beer (blonde)
2 eggs (separated)
a splash of vanilla
3 tbsp. butter

Mix the dry ingredients together. mix in the beer, egg yolks and vanilla.
Whip the egg whites until they’re stiff. Fold them into the batter.
Melt the butter in a frying pan, pour it into the batter. You’ve just killed two birds with one stone and greased your frying pan. Done-ski.
You could add a little milk (or more beer) if you like a thinner pancake. If you go with beer, you’ll have some drinking to do.
Fry up big, fluffy pancakes until they’re golden.

The Syrup:

3 tbsp. butter
1 cup maple syrup
2 oz. spiced rum

Put this stuff in a saucepan and simmer it until the butter is melted. I’m sure this is what unicorn blood would taste like. Thanks, Lord Voldemort. It’s hard to do the right thing when there is syrup involved, isn’t it?

Don’t make plans to go anywhere immediately after eating these. The rum is a bit of a kicker. Oh, and is there tequila in that orange juice? Why, yes… Yes there is…

Special thanks to Strater Patrick for quality control. Thanks also, to Bitchin’ Kitchen for the original recipe which I adapted, due to not having the right ingredients.

Summer Barbecue

June 24th, 2010

Having a friend with a wazoo camera sure makes food look even tastier:

BBQ Steak

Even basic salads look fancy:

Potato Salad

Salad

Guest post: Macaroni and Cheese with Vegetables

February 12th, 2010

Kandise and Andre are two of my good friends from library school.  What follows is Andre’s recipe for spectacular mac & cheese.  (photo courtesy of Kandise)

This is a more balanced variation on some classic comfort food. The recipe is fairly involving and will get a lot of kitchenware dirty but if you do it right it won’t take very long. It will also yield plenty of leftovers providing of course that you can keep yourself from devouring it all in a heartbeat (it’s that good folks!).

3 cups of Macaroni
3 ¾ cups of milk
Butter
¼ cup flour
1 Broccoli head cut up into florets
1 small to medium sized onion
8 small mushrooms quartered
1 teaspoon of paprika (or more to taste)
Generous dash of Tobasco or other hot sauce (don’t be shy, it takes a lot to make this recipe spicy)
3 cups grated cheddar cheese
1 red bell pepper
¾ cup Edam cubed
½ cup white bread crumbs

1. Preheat oven to 350 degrees and prepare vegetables and cheeses.
2. Bring a 4 to 5 quart pot of lightly salted water to a boil and add the macaroni. A good time saving idea is to place the broccoli and mushrooms in your strainer and over the pot so the steam can soften them. Otherwise you’ll have to steam them separately. After 6-8 minutes, set aside broccoli and mushrooms and strain pasta before also setting it aside. The macaroni should be just tender not overcooked because it will soften more in the oven.
3. To save even more time, you can also sauté the onion in a small skillet while the water is boiling. Set aside.
4. After you’ve finished the veggies and macaroni, heat the milk almost to the boiling point in a small saucepan.
5. While the milk is heating, melt 3 tablespoons of butter in a much larger saucepan over medium heat. If you have the kind of casserole dish that can double as a saucepan, you can use that instead of the conventional saucepan. This will leave you with one less thing to clean at the end.
6. Add the flour to the butter and whisk in over low heat. Gradually whisk in the hot milk followed by the paprika and hot sauce. Cook over medium heat for 2-3 minutes or until the sauce thickens, whisking occasionally. Finally, whisk in the grated cheddar cheese and remove from heat. Mix in all the vegetables including the uncooked red pepper.
7. Add the macaroni to the cheese and veggie sauce. Finally add the edam cubes and stir it as well as you can given that your saucepan should be pretty full at this point.
8. If you are using a separate casserole to bake the macaroni, grease it with a tablespoon of butter before transferring the mixture. Cover and bake the mac and cheese for 20-25 minutes. Once the macaroni is in the oven, you can finally relax for a few minutes.
9. Shortly before removing the mac and cheese from the oven, sauté the bread crumbs over low heat until they are moistened but not browned.
10. Carefully remove the casserole from the oven. Raise the oven temperature to broil; spread the bread crumbs evenly over the mac and cheese. Return to the oven, uncovered, and broil until the crumbs are crisp and browned (a couple of minutes). Serve immediately and enjoy the fruits of your labour.

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