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These pancakes add a new twist on the typical buttermilk + blueberry variety. Special Equipment Pancake Grill/Skillet Ingredients 1 cup milk (skim or 1%) 2 ½ tablespoons apple cider vinegar 3 tablespoons 1% Greek style yogurt ¼ cup packed dark brown sugar 1 cup all-purpose flour ½ cup whole wheat flour ½ cup barley flour ¾ tablespoon baking powder 2 cups fresh blueberries Preparation In a small bowl, combine the milk and apple cider vinegar; set aside an to curdle. In a medium bowl, whisk egg whites, yogurt and brown sugar. In anther medium bowl, sift together flours and baking powder; add to egg/yogurt mixture. Briefly stir mixture to moisten; add about ¼ of the milk, still to moisten. Continue adding ¼ of the milk mixture, stirring after each addition until smooth. Check the consistency of the batter; it should be smooth and viscous to coat the back of a spoon, but it should not be anything near pasty; on contrary, it should not be runny. Fold in blueberries just enough to distribute in batter. Grill Spoon batter on to pancake grill and bake until done.

Sautéed chicken cutlets with a quick pan sauce make an ideal weeknight meal, and with a few tweaks, we perfected the classic. Most recipes call for browning the chicken before building the sauce, but we found that the thin cutlets overcooked and became dry as they sat while the sauce simmered. Bucking tradition, we first make the sauce and then dredge and brown the chicken. Mushrooms, peppers, shallots, garlic, and capers make for a flavorful sauce, finished with butter for silky texture and parsley for freshness. ...

Tried and tested Crème Brûlée. Oh so many batches of Crème Brûlée to make this one work… Special Equipment 6 Ramekins Baking pan, large enough to provide water bath for ramekins Crème Brûlée torch Preheat Oven Preheat oven to 300°F Ingredients 8 Egg Yolks ½ cup Sugar 2 cups Heavy Cream 1 teaspoon Vanilla Extract Preparation Whisk In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla; continue to whisk until well blended. Strain into a large bowl, skimming off any solids, foam and/or bubbles. Pour Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath Bake Bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Cool Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. Presentation When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Torch to melt sugar. Re-chill custards for a few minutes before serving.

This is a Moroccan inspired dry seasoning which can be used as a dry rub (add salt) or as Cous-Cous spice. Ingredients 5 teaspoons ground nutmeg 5 teaspoons ground cumin 5 teaspoons ground coriander 2 ½ teaspoons allspice 2 ½ teaspoons ground ginger 1 ¼ teaspoons cayenne pepper 1 ¼ teaspoons cinnamon Preparation Mix all ingredients

Ingredients 2 dried guajillo chiles, stemmed, sliced, and seeds removed 1 saigon cinnamon stick 1/2 ceylon cinnamon stick 2 vanilla pods, sliced open, seeds scraped out, and cut in half. 1 tablespoon congnac 2 cups oat milk 33 grams granulated sugar 33 grams brown sugar 30 grams unsweetened cocoa powder 20 grams cornstarch 1/8 teaspoon fine sea salt 115 grams bittersweet chocolate, chopped 1 teaspoon vanilla extract Preheat Oven Preheat oven to 175°F. ...

Source This reciepe is loosely transcribed from Recette de MA RATATOUILLE aux LÉGUMES du JARDIN by POPOTE et POTAGER. Equipment Large skillet, I prefer a 12" to 15" cast iron Large Dutch oven Ingredients Olive oil Onions (two to three, I use one red and one yellow medium-sized onions) 1 shallot 7 to 8 Garlic cloves 3 bell peppers, cut into bite-sized pieces 3 zucchini, cut into bite-sized pieces 1 yellow squash, cut into bite-sized pieces 2 eggplants, cut into bite-sized pieces 1 kilo tomatos, cut into bite-sized pieces Several springs of Thyme 1 to 2 sprigs of Rosemary Prep Cut all vegetables into bite-sized pieces, keeping each vegetable in its own bowl. Peel the garlic cloves and slice if desired. Method Onions, Shallots and Garlic Heat the skillet over medium heat. Add olive oil to the skillet. Add the onions and shallots to the skillet and cook until browned and slightly caramelized. Add the garlic and cook until fragrant. Remove the onions and shallots from the skillet and put in the Dutch oven. Bell Peppers Add olive oil to the skillet. Cook the bell peppers until soft and slightly browned. Remove the bell peppers from the skillet and put in the Dutch oven. Zuichini and Yellow Squash Add olive oil to the skillet. Cook the zuichini and yellow squash until soft and slightly browned. Remove the zuichini and yellow squash from the skillet and put in the Dutch oven. Eggplant Add olive oil to the skillet. Cook the eggplant until soft and slightly browned. Remove the eggplant from the skillet and put in the Dutch oven. Tomatos and Herbs Add the tomatos to the Dutch oven. Stir the contents of the Dutch oven to combine. Add the thyme and rosemary to the Dutch oven. Simmer Simmer the contents of the Dutch oven for at least 40 minutes. Notes I like to serve this with a crusty bread and a nice red wine. Ratatouille can be served hot or cold. The dish can also be served with gnocchi or pasta. The flavors of the dish can be enhanced with a little soy sauce to add depth and umami. Paprika can be added to the dish to add a little heat.