Posted by: foodiewestadmin
on Aug 21, 2011
A quick Sunday note about a pancake recipe I found while in a StumbleUpon session for food blogs. I bounced to recipegirl.com and her post for cinnamon roll pancakes. You know those things McDonalds did a while back? basically cinnamon sugar in their pancakes, the actual name escapes me, but that's really ok. This idea on the other hand, is a wonderfully decadent take on a classic breakfast.
I will add though, I changed it up a bit. I used whole grain mix (Trader Joe's) and mostly egg whites (1 yolk) and lowfat milk for the batter. That, of course, is my futile attempt to "balance out" the butter and sugar called for in the recipe. I also changed up the cinnamon swirl mixture using half raw/half brown and added some real maple syrup. I made this mixture the night before so all of this along with the melted butter and cinnamon could have ample time to get to know each other (after all, they were sleeping together). As to the cinnamon (I love typing and saying that word), it is very important that it has a paste-like consistency when in the dispenser as it needs to settle nicely into the batter once on the grill.
These are NOT your everyday, well, not REALLY everyday, pancakes. They will be very rich and sweet. I opted out of using the icing too, that would just be too much as far as I am concerned. But I will quote Digital Underground in saying "Doowutchyalike" and use it or not.
One more thing to note on these, use low heat as the swirl mixture will caramelize, yet you need to be patient and let the pancake cook well before flipping otherwise you could have a gooey mess on your griddle, and we don't want that do we?
Here's the link. Enjoy!!
Cinnamon Roll Pancakes
Posted by: foodie west
on Jul 27, 2009
Posted by: foodie west
on Jun 20, 2009
Recently, while having my constant distraction (facebook) open, I saw a posting by one of my cousins of their family cabin in Big Bear, California. I spent time there when I was little, and even though that was some time ago, the pictures instantly brought back memories. Amazing how these things happen, and its things like this that make me thankful for the ability to share things via the web with people we don’t always get to see. The days of going over to another family’s house to watch slide shows now has a new angle for sure. (Anyone remember those times?)
Two things’ I have taken away from those times at Big Bear are these;
My cousin Bill who taught me how to clean and scale the fish I caught in the outside sink. He even showed me how to tell what the trout had been eating by dissecting it’s innards.
My Aunt Ruth who taught me one of the most important things, which to this day I consider the Zen of fishing. She used to walk with me out to the round granite rocks, bait a hook with me and just wait with me. I don’t recall catching much with her but the reward of learning how to sit still and take in the surroundings is huge.
My kids have been away this week spending time with their mom’s family in Graeagle, which is an old resort nestled up in the Plumas area of the Sierras.
I will mention that both of them have not been fans of eating fish, (to my chagrin)
most of 12-13 years, but my daughter has been turning that around as of lately.
They both though, were introduced to fishing at an early age; since fishing is something I really enjoy doing. It is kind of tough to teach sportsmen’s ethics to kids that want to partake in the sport, but don’t want to eat what they catch. I mean, you want to encourage them, but you know it’s also necessary for them to learn a hunter’s code. They were thoughtful enough to call me in the evening to let me know how their day went and what they had for dinner. Graegle is known for it’s lavish menu in the lodge restaurant called Firewood’s. On Tuesday night I get an enthusiastic call from my daughter. “Hi Dad, you’re gonna be so proud of me!!” Now this is a girl who just graduated 8th grade with 4 honors, so naturally, my response was “yes I am already quite proud of you, what is it now I can be proud of? She went on to tell me of the 5 trout she had caught, how she cleaned them and had one for dinner. I was stoked!
Add another fish item to her menu! but more importantly – she has become a full fledged fisherman/fishergirl!! I am very proud, and am hoping the sibling ripple flows to her brother soon. I asked her who taught her to clean the fish, since that was an important thing to me as I mentioned above. Her response was, “I just kinda knew since I have dissected so many things in biology class”
That works for me, and if you get some time this summer, take a kid fishing.
Posted by: foodie west
on Jun 16, 2009
Fruit stands are a fixture in California, it’s easy enough to classify them as small, medium and large. The small classification could be anything from a table with an umbrella and chair to a small shack or stand that serves a purpose of displaying the goods off the ground. The large can be classified as the medium one that at some point took the next step and is now a full-fledged building with convenience store qualities and usually a lot of offerings that aren’t actually “local” at all. The medium class, well, that’s just in between the small and the large isn’t it?
As a child I have memories of the fruit stands in southern California, that was when there was still agriculture in Orange County. Tiny little shacks on the side of the road selling fresh strawberries, many varieties of citrus, tomatoes and avocados etc.
Growing up on the central coast of California, the fruit stands take on a double duty, featuring more fresh vegetables, as the area is known as the salad bowl of California. Lettuce (of course), broccoli, artichokes, stalks of Brussels sprouts (I am a fan) commingle with strawberries, ollalieberries, apples and more.
Posted by: foodie west
on Jun 14, 2009
It's the weekend, and anyone who has kids will probably understand the weekend pancake (or waffle) tradition. OK, sometimes french toast too. In our home, the pancake can have many variations, mostly in the batter. Rare is the time, if ever, has a box of Bisquick or Aunt Jemima type mix been a starting point before the batter hits the griddle. If a mix is going to be used, it's either the Trader Joe's whole grain, or something from the co-op or health food store. Other times, it's a basic recipe from Joy of Cooking or another resource that offers a foundation to get creative on. My personal flair is to throw in some last minute partial substitutions for the grain flours i.e. almond meal, quick oats, corn meal etc. I usually prefer not to cook in bigger items like fruit and nuts, instead, add those things later as a topping or accessory.
Posted by: foodie west
on Jun 09, 2009
In preparation for Father's Day...
Posted by: foodie west
on Jun 08, 2009
Tagged in: Untagged
In a search for foodie links this morning (way too early thanks to Mr. Horny Mockingbird outside my window) I tried the generic food.com url in Google. Whaddya know? The Food Network has grabbed the Holy Grail of domain names in the culinary web world! food.com
The Napolean Dynamite in me is saying "Luhhhckeeeeee". This link is in beta and they are apparently looking for testers.
In wondering how or if I would incorporate a recipe database in FoodieWest, I was inundated with all the coding examples out there that other sites use. I decided not to take that step right now, but instead, use the forum for the time being. I like the features of some of the magazine sites that allow you to print various formats, but I am wanting something more, something more universal. So check out the food.com see if it's something that works for you as I will be doing too.
Posted by: foodie west
on Mar 14, 2009
As it seems all of us are feeling the effects of the global economy in some form or another, we tend to become more resourceful with our lifestyles.
Let it be known, that a home cooked meal has numerous benefits. Some are pretty obvious like health and cost. Others unfortunately may not be so obvious these days, such as quality time with friends and family. Think about the time and energy it takes to dine at your restaurant of choice, the interruption of good conversation, and of course the bill!
