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Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes
From The Cookworks and Food Network, these might be some of the best breakfast recipes yet!
INGREDIENTS
• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/4 cup melted unsalted butter, plus some for frying
• 1 cup fresh blueberries
DIRECTIONS
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, but do not over mix. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
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Roasted Broccoli and Braised Broccoli
Roasted Broccoli
This is an easy recipe that can be applied to many different vegetables. It takes minimal prep time and really makes a big difference in the way your broccoli will taste!
INGREDIENTS
• Fresh Broccoli
• Kosher Salt
• Freshly Ground Pepper
• Olive Oil
DIRECTIONS
Preheat oven to 425 degrees. Wash and cut broccoli into florets (tops only). Lay out onto cookie sheet or roasting pan. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Toss to coat. Bake for 30-45 minutes or until the edges get brown and crispy.
Braised Broccoli
INGREDIENTS
• 3 tablespoons olive oil
• 2 anchovies, minced
• 4 cloves garlic, finely sliced
• 1 cup dry white wine
• 1 pound broccoli, trimmed and cut
• 1/2 cup chicken stock
• Salt and freshly ground
DIRECTOINS
Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.
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Linguine with Crab, Radicchio and Garlic
Linguini with Crab, Radicchio and Garlic
Mario Batali has some great pasta recipes, and this intermediate level dish has a nice layering of flavors. Paired with a crisp glass of white wine, you’ll have a satisfying dinner on a warm summer night!
INGREDIENTS
• ¼ Cup extra virgin olive oil
• 3 shallots, finely chopped
• 4 garlic cloves, thinly sliced
• 1 teaspoon red chile flakes
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 1 pound linguine
• ½ pound fresh crab meat
• ½ head radicchio, shredded
• 2 scallions, thinly sliced
DIRECTIONS
Bring 6 quarts water to boil and add 2 teaspoons salt.
In a 12-14 inch sauté pan, heat the oil until smoking. Add the shallots, garlic and chiles and sauté until golden brown, about 4-5 minutes. Add the wine, bring to a boil, then add the butter and remove from heat. Cook the pasta according to the package instructions, until just al dente, and drain.
Add the drained pasta to the pan with the wine mixture and return pan to heat. Add crab, radicchio, and scallion and toss until radicchio is wilted, about 1 minute. Pour into a warm serving bowl and serve
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