Wednesday, December 31, 2008

a good omen................for a profitable New Year

I am not normally superstitious. But I really think getting a booking for the first day of 2009 is a good sign....maybe an indication of things to come......a good way to start off the New Year. And a reminder to stay positive. It never hurts and sometime it does a lot of good.
Fabulous Baked Apple Pancake
I got the call a few hours ago. Then another and, wonder of all wonders, another. Did they read my blog post about being pampered with all sorts of creature comforts? Never mind......it doesn't matter....... I feel energized again! Gotta go shopping for food supplies so I can make something wonderful for New Year's morning breakfast! I'm thinking German Baked Apple pancakes. They are sooo good! Here's the recipe (see sidebar)


German Baked Apple Pancake (serves 2)

Glazed Apples
2 TBL butter
3 med-lg Grannie Smith apples, cored & sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup packed light brown sugar
Confectioners' sugar
Maple syrup (optional)

Batter
3 large eggs, lightly beaten
3/4 cup whole milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons butter

Instructions
Preheat oven to 400 degrees. Saute apples in 2 tablespoons butter for 5 minutes. Add cinnamon, nutmeg and sugar. Continue sauteing until just soft. Keep warm. Mix eggs, milk, flour, vanilla and salt is an electric blender.Melt remaining 2 tablespoons butter is a large heavy frying pan (preferably iron). Heat for a minute or two on a burner on the stove top. Pour batter into hot pan and place in hot oven. Bake for 20 minutes. Remove from oven and slide pancake on to a plate. Pour sauteed apple over the pancake evenly and sprinkle with powdered sugar. Serve with maple syrup.
 



German Baked Apple Pancake (serves 2)

Glazed Apples
2 TBL butter
3 med-lg Grannie Smith apples, cored & sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup packed light brown sugar
Confectioners' sugar
Maple syrup (optional)

Batter
3 large eggs, lightly beaten
3/4 cup whole milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons butter

Instructions
Preheat oven to 400 degrees. Saute apples in 2 tablespoons butter for 5 minutes. Add cinnamon, nutmeg and sugar. Continue sauteing until just soft. Keep warm. Mix eggs, milk, flour, vanilla and salt is an electric blender.Melt remaining 2 tablespoons butter is a large heavy frying pan (preferably iron). Heat for a minute or two on a burner on the stove top. Pour batter into hot pan and place in hot oven. Bake for 20 minutes. Remove from oven and slide pancake on to a plate. Pour sauteed apple over the pancake evenly and sprinkle with powdered sugar. Serve with maple syrup.

Gateau of Crepes

- See more at: http://innnotes.blogspot.com/2008/12/good-omenlooking-toward-profitable-2009.html#sthash.dfTG0k2I.dpuf

German Baked Apple Pancake (serves 2)

Glazed Apples
2 TBL butter
3 med-lg Grannie Smith apples, cored & sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup packed light brown sugar
Confectioners' sugar
Maple syrup (optional)

Batter
3 large eggs, lightly beaten
3/4 cup whole milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons butter

Instructions
Preheat oven to 400 degrees. Saute apples in 2 tablespoons butter for 5 minutes. Add cinnamon, nutmeg and sugar. Continue sauteing until just soft. Keep warm. Mix eggs, milk, flour, vanilla and salt is an electric blender.Melt remaining 2 tablespoons butter is a large heavy frying pan (preferably iron). Heat for a minute or two on a burner on the stove top. Pour batter into hot pan and place in hot oven. Bake for 20 minutes. Remove from oven and slide pancake on to a plate. Pour sauteed apple over the pancake evenly and sprinkle with powdered sugar. Serve with maple syrup.
- See more at: http://innnotes.blogspot.com/2008/12/good-omenlooking-toward-profitable-2009.html#sthash.KXE3bHco.dpuf

Sunday, December 28, 2008

Timothy's White Chili

Timothy's was a wonderfully eccentric eatery, opened by Tim Barnes in the early 1980s, on East Broadway in Louisville, Kentucky. They served continental style food and frequently displayed a "now sauteing" neon sign in the front window. Most Louisvillians will remember it and, although I wasn't introduced to it until I moved here almost 15 years ago, I still remember going there with friends to savor some of their awesome "White Chili".

In March of 1991, Bon Appetit did an article on Timothy's and published the White Chili recipe. I was ecstatic when I found it and have been making it ever since. When Tim died in the late 1990s, the restaurant closed and reopened in Indiana in 2003. They still have his chili.

This year, I spent the Christmas holidays in the southwest visiting my daughter and her boyfriend. They have a great house with 4 cats in Austin Texas. I had a wonderful week of Christmas, zoning out on food, wine and card playing. We all three love to cook, so instead of going out to eat, we spent every night cooking for each other. I cooked two nights and guess what I made for them...and their friends? Yep! White Chile. And they loved it! So I've decided to share the recipe with you ..........just go easy of the hot stuff. My mouth is still smarting!




Yield: 6 servings

2-3 8 oz. cans Great Northern Beans
2 LB chicken breasts
1 ½ tsp. oregano
1TBL Olive oil
¼tsp grnd cloves
2 med Onions, chopped
¼ tsp Cayenne
4 Garlic cloves, minced
6 C. Chicken stock or broth
8 oz. Chopped mild green chilies
2tsp. Grnd cumin
3 C. Monterey Jack; grated
1/2 C. Sherry

Garnishes: Salsa, Chopped fresh cilantro, Sour Cream

Saute chicken in heavy large saucepan. until just tender, about 15 minutes. Drain, cool, remove skin, & cut into cubes. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves, and cayenne pepper and saute 2 minutes. Add beans and stock and bring to boil. Reduce to a simmer and cook for 1/2 hour. Add chicken and 1 cup cheese to chili and stir until cheese melts. Continue to simmer for another 1/2 hour. Add sherry 5 minutes before finished cooking. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro. (recipe edited by Aleksander House)