Ah, the cure!

Nothing stirs a sleeping boyfriend like the smell of pancakes, syrup and bacon! My sidekick bought me this ebilskiver pan that make these little pancake pockets that you can fill with anything. Today, I made a raspberry version filled with syrup and slivered almonds.

Raspberry Pancakes

Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp table salt
1 cup buttermilk
1 large egg yolk(s)
1 tsp lemon zest, finely grated
2 large egg white(s)
3/4 cups raspberries
1 sprays cooking spray

1. In a medium bowl, sift together flour, baking powder and salt; set aside. In a small bowl, whisk together buttermilk, egg yolk and zest; set aside.

2. Beat egg whites with an electric mixer until stiff peaks form.

3. Stir buttermilk mixture into flour mixture; fold in egg whites and raspberries.

4. Coat a large nonstick skillet (or ebilskiver pan) with cooking spray and warm over medium heat. Ladle 3 tablespoons of batter onto hot skillet to make each hotcake. Cook until bottom is set and golden brown, about 2 minutes; flip and cook until firm, about 2 to 3 minutes more. Set aside and cover to keep warm; repeat with remaining batter. (Or place cooked pancake on a baking sheet in a preheated oven to stay warm while you finish cooking the batter.)

My menu - Week of August 31st

Pear, Goat Cheese and Chicken Pizza
Pasta with Shrimp, Asparagus, Sugar Snap Peas, and Parmesan Cheese
Salmon in Asian Broth over Soba Noodles
Ser Meoun's Cambodian Chicken Salad

Salmon and Asparagus Quiche

I was originally planning to make a frittata, but decided to make quiche at the last minute. With the homemade crust, it was delicious!

Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into 10 pieces
2 egg yolks
3 table spoons ice water, plus more if needed

1. Combine the flour and salt. Add the butter, crumbling by hand with the flour until it has a cornmeal-like consistency (this can also be done in a food processor). Add the egg yolks and stir.
2. Sprinkle 3 tablespoons of water over the mixture. Using a wooden spoon, gather the mixture into a ball. If the mixture is dry, add more ice water. Make the mixture into a ball. Wrap in plastic and flatten into a small disk. Freeze the dough for 10 minutes.
3. Roll the dough between two sheets of plastic wrap; sprinkle with flour, if needed.
4. Roll with light pressure from the center out, rotating occasionally. When the diameter of the dough is 2 inches greater than that of your quiche pan, move the dough into the pan by folding it into quarters. When the dough is in the pan, unfold it and press it firmly into the bottom and sides. Remove excess and use scraps for patching.

Filling:
3 oz. thinly sliced smoked salmon, chopped
3 stalks of asparagus, steamed and sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
2 oz. cold cream cheese, cubed
6 eggs
2 cups grated cheddar cheese
2 cups whole milk, slightly heated
1/2 teaspoon salt
1/4 teaspoon cayenne

1. Preheat the oven to 425 degrees. Prick the crust all over with a fork. Line with foil and weight the bottom (with beans, rice or other item that will sit flat). Bake for 12 minutes. Remove from the over and remove the weight and foil. Turn the oven down to 325 degrees.
2. Combine eggs, cheddar cheese, cream cheese, salmon, asparagus, chives, basil, milk and seasonings. Beat until well blended.
3. Placed the baked crust on a baking sheet. Pour the egg mixture into the crust, right to the top. Carefully transfer the baking sheet to the oven and bake for 30 to 40 minutes, until the mixture is set but is still moist. Cool on a rack and serve warm or at room temperature.

Fruit Spritzer (Spiked...or not)

12 strawberries (cleaned with stems)
1 bottle chilled Viognier
1 1/2 cups sparkling tangerine juice (I use Fizzy Lizzy)
1 1/2 cups chilled pomegranate juice
10 fresh mint leaves
1 1/2 cups crushed ice cubes
2 unpeeled tangerines, sliced into rounds (oranges can also be used)

Line baking sheet with parchment. Place strawberries on sheet and freeze until frozen for approximately 3 hours.

Mix tangerine juice and pomegranate juice. Add mint by crushing into juice mixture. Add ice and tangerine.

Place strawberry in each wine glass. Top with juice mixture. Add Viognier for spiked versions.

Stuffed Mushrooms

I always have extra filling, so I use it in an omelet the next morning. You could also put it in a small casserole dish, cover with ready made croissant dough and cook following the instructions on the can - you'll have a little pork pot pie!

Ingredients
20 large stuffing mushrooms (white button mushrooms)
8 ounces cream cheese (chopped into small cubes or use the tub style
1 lb bulk pork sausage (like breakfast sausage or Jimmy Dean's)
1 bunch green onion (chopped)
parmesan cheese

1. Brown pork sausage and crumble well.
2. Drain sausage from skillet leaving a thin coating of oil behind and sauté chopped onions until slightly wilted.
3. Return sausage to pan with onions and add cream cheese.
4. Over low heat stir sausage, onions, and cream cheese until well blended.
5. Remove stems from mushrooms and stuff each mushroom cap with the mixture.
6. Top with grated parmesan.
7. Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.

Baby Shower Bliss

The past weekend, I hosted a baby shower with four friends and had a great time. I shared the cooking and made some of my favorites (knowing they are big crowd pleasers!). I'll post the recipes as I get to them. Here's a teaser pic of the spread.

My menu - Week of August 25th

• Slow-cooked barbecue chicken with baked sweet potatoes and fresh corn
  
• Cioppino and fresh garlic bread
  
• Farmers Market Salad with smoked gouda and roasted portabello mushrooms
  
• Pizza Sandwiches
  

My menu - Week of August 17th

Curry in a Hurry with sticky rice, golden raisins and shaved almonds
Summertime pasta
Wasabi Salmon burgers with sweet summer corn
Pork and pineapple skewers with coconut rice

My menu - Week of August 10th

Spicy Chicken Peperonata over Polenta
Roast chicken and mango salad
Baha fish tacos with fresh corn

My menu - Week of August 3rd

Spicy Tofu Stir Fry with Peanut Noodles
Portuguese Mussels over Linguines
Blueberry and Lemon Thyme Shortcakes