The Kitchen Round Table

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Originally Posted by dakski

French Pancake. Not on my diet, but Katie requested and I'd be lying if I said I didn't indulge.

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That looks delicious! Show my wife your pic and YES please post a recipe. :D

French Pancakes

4 TBSPS Butter
1 cup Flour
4 oz. Milk
2 eggs
1 Teaspoon Vanilla
3-4 TBSPS confectioner’s sugar (powdered sugar)
1 TBSP Sugar
½ Tsp Cinnamon

1. Preheat Oven to 450 F.
2. Put butter in 8.5’’ X 4.5 ‘’ rectangular pyrex pan with high sides.
Melt in oven.
3. Mix remaining ingredients (except powdered sugar) with a fork or whisk and pour into dish. Bake for 10 minutes.
4. Remove from oven and sprinkle sugar (generously) over top. Bake 5 more minutes.
5. Serve immediately. Can add more powdered sugar if desired.


I've found, depending on how long you take it out at ten minutes, that sometimes it can need 5-7 minutes after to fully rise, but you also do not want to over bake it.

Interesting. Basically a Yorkshire pudding made with butter instead of pan drippings, with added cinnamon and vanilla, topped with sugar. Will definitely have to try it before the summer heat hits and I stop running my oven.

Everyone do yourselves a favor and buy this book
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I’ve had it a couple years and if you’re sure to follow all recipes and strategies closely you’ll make killer bread.
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50% whole wheat bread


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This is a few days old, I just forgot to share...For any Archer fans out there, this is how you grill a cheese!!!

Katie is plain and simple, so hers was just ham and American cheese. Mine (pictured) was American, mozz and cheddar (I wish I had provolone) with ham and pepperoni. Both made on 12 grain bread. Served with tomato bisque (admittedly canned this time).

Sometimes you simply can't beat classic comfort foods. And a grilled cheese sammich is as classic and comforting as it gets.

I personally like using the griddle since I can set temps and have plenty of grill space to work with, as opposed to a sautee pan. https://uploads.tapatalk-cdn.com/202...cc5201c772.jpghttps://uploads.tapatalk-cdn.com/202...c93b18b19b.jpg

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Quote:

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Originally Posted by Craiga 01453

This is a few days old, I just forgot to share...For any Archer fans out there, this is how you grill a cheese!!!

Katie is plain and simple, so hers was just ham and American cheese. Mine (pictured) was American, mozz and cheddar (I wish I had provolone) with ham and pepperoni. Both made on 12 grain bread. Served with tomato bisque (admittedly canned this time).

Sometimes you simply can't beat classic comfort foods. And a grilled cheese sammich is as classic and comforting as it gets.

I personally like using the griddle since I can set temps and have plenty of grill space to work with, as opposed to a sautee pan. https://uploads.tapatalk-cdn.com/202...cc5201c772.jpghttps://uploads.tapatalk-cdn.com/202...c93b18b19b.jpg

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I agree. My wife and I ate this last night. Quick, hardy and delicious

Figured I'd try breathing some life back into this thread, in case anyone wants to talk food!

Been on a bit of a Mediterranean kick lately. Started with Spanish-style food, then classic Italian pasta dishes, and now North African flavors. Made a pot of North African-style lentils today that came out pretty good and chased a bowl with some mint tea:

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What's everyone else been up to?

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The bones from the Christmas rib roast became beef stock today. A quart of it went into the freezer, the rest became beef vegetable soup.

Been cooking in bursts recently and then eating lots of leftovers. Not the best presentation here but I live alone and have no one to impress and it tastes just as good.

Xmas dinner was my mom’s cannelloni recipe filled with beef, spinach, and onions. Uses crepes instead of pasta and it’s phenomenal. Also freezes really well without the sauces so I’ve got a stockpile in the freezer as this was only half the recipe.
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Also smoked a rack of ribs last weekend using the snaking method for the coals and wood chunks and it’s absolutely perfect. Two rows wide and two coals tall with wood chunks every few inches. Put 10 lit coals at one end and it slowly lights the rest of them sequentially. Maintains 225-250° for an entire day if you make a long enough snake.
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Spatchcocked and roasted a whole chicken last night on a bed of veggies. Much of the leftovers will be shredded and used for tacos throughout the week.
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Yumm!!