Friday, March 4, 2016


10g/4oz plain flour, sifted

Pinch of salt

2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter (for pan)

In pictures: Pancake recipe ideas
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Tip Two: Use the right pan

A good pan will do most of the work for you, preventing the pancakes from sticking while maintaining a consistent level of heat.

If you are tempted to buy a cheap, thin non-stick pan for purpose then be prepared for it to be just that – they tend not to last (usefully) from one year to the next.

A good solid pan with a rounded join between the rim and base is probably best – and read the advice from the food writer and critic Xanthe Clay here on how to “season” it so it never needs washing up again.

MPs batter journalists in race
Tip three: Don’t use too much butter

Basic, unsalted butter is the best thing to use when lubricating your pan – but bear in mind that it will quickly brown in the heat if you use too much. Try brushing a thin layer on quickly with kitchen paper – you could use a pastry brush with bristles, but it will take a battering (pun intended – don’t actually batter the brush itself).

Tip four: Embrace flipping failure

You will drop a pancake. At least one, probably more. But once you get into the swing of things flipping the things is infinitely quicker, more likely to produce good pancakes and makes you look fantastic.

If necessary, try to get any guests or family members to be elsewhere when you do the first few, and clean the floor thoroughly beforehand.

Thursday, March 3, 2016

Vegan Parmesan Casserole
Yield: 4 to 6 servings
Prep time: 15 minutes
Cook time: 45 to 50 minutes
Inactive prep time: 10 minutes

Lance Booth/TODAY

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup all-purpose flour
3 1/2 cups whole milk, at room temperature
Zest of 2 large lemons
To assemble

Butter for greasing
1/4 cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 large zucchini cut into 1/4 to 1/2-inch thick slices
2 medium red onion, peeled and sliced into 1/4-inch thick pieces
1 red bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup plain breadcrumbs
For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Add the lemon zest. Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 13-by-9-inch glass baking dish.

Toss the zucchini slices, onion slices and peppers with the 1/4 cup of olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened. (Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.)

Lance Booth/TODAY
Spoon 3/4 cup of the cream sauce over the bottom of the prepared baking dish. Arrange the zucchini slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of cream sauce sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Place the onion on top and cover with the remaining sauce. Sprinkle the remaining cheeses on top. Sprinkle the breadcrumbs over the cheese and drizzle liberally with oil. Bake for 30 to 35 minutes until the top is golden and forms a crust.

Lance Booth/TODAY
Cool for 10 minutes before serving.

Saturday, February 13, 2016


This recipe comes from “Breakfast, Brunch & More: Serious Comfort Food From New Jersey’s best Bed & Breakfasts” by Angela Williams and Lynne Kaplan. Check out Chef Kaplan’s B&B at

• 1 cup chopped onion
• 1 cup sliced bell pepper
• 8 (8-inch) flour tortillas
• 16 pre-cooked asparagus spears
• 2 ½ cups shredded mozzarella
• 1 cup sliced black olives
• 8 eggs, beaten
• 3 cups milk
• 2 tablespoons flour
• Half teaspoon garlic powder
• Few drops hot pepper sauce

Preheat the oven to 350 degrees.

Coat a 13 x 9-inch baking pan with nonstick cooking spray. In a small microwave-proof bowl microwave the onions and peppers on high for three minutes or until slightly softened. In the center of one tortilla place two asparagus spears, about a ¼ cup of the onion-pepper mixture, ¼ cup of mozzarella, and some of the olives. Roll up the tortilla to form a burrito and place it seem side down in the baking dish. Repeat with the remaining tortillas.  In a large bowl, mix the eggs, milk, flour, garlic powder and hot pepper sauce. Pour the mixture over the burritos. Sprinkle the remaining cheese on top. Bake for 45 to 50 minutes or until set. Remove from the oven, let stand for ten minutes and serve.

Turkey meatloaf with avocado

1/2 cup ketchup
1/2 cup breadcrumbs
1/2 cup onions
2 cloves of garlic, minced
1 tablespoon dried basil
1 large egg
Salt and pepper
1 lb ground turkey breast
1-2 ripe avocados
8 oz tomato sauce

Mix the ketchup, breadcrumbs, onions, garlic, and basil.  Add turkey and egg.  Salt and pepper to taste.

Put 1/2 of the meat mixture into a bread pan (we use a disposable aluminum one), making a well down the middle.

Cut avocados into pieces and put into the well you made.

Top with the rest of the meat mixture and shape into loaf.

Pour tomato sauce over loaf.

Cover and cook in slow cooker on high for 3 hours.  The meatloaf is done when the internal temp reaches 165F.  (We usually let it go all day while at work.)

Allow meatloaf to rest for 10 minutes before cutting.

Friday, February 12, 2016


“Carnivorous, adj. Addicted to the cruelty of devouring the timorous vegetarian, his heirs and assigns.”

Ambrose Bierce (1842-1914)
'The Devil's Dictionary' (1911)

Thinkers about vegetarians

“Caesar's armies marched on vegetarian foods.”
Will Durant, American writer, historian. (1885-1981)

“I was a vegetarian until I started leaning toward the sunlight.”
Rita Rudner (Comedian)

“I am oppressed with a dread of living forever. That is the only disadvantage of vegetarianism.”
George Bernard Shaw (1940)

“Now I can look at you in peace; I don't eat you any more.”
Franz Kafka (1883-1924)

“You can't possibly ask me to go without having some dinner. It's absurd. I never go without my dinner. No one ever does, except vegetarians and people like that.”
Oscar Wilde, 'The Importance of Being Earnest' (1895)

"The thought of two thousand people crunching celery at the same time horrified me."
George Bernard Shaw (1856-1950).
Explaining why he had turned down an invitation to a vegetarian gala dinner.
'The Greatest Laughs of All Time', G. Lieberman.

"Vegetarians have wicked, shifty eyes, and laugh in a cold calculating manner. They pinch little children, steal stamps, drink water, favor beards."
J. B. Morton

"My hearse will be followed not by mourning coaches but by herds of oxen, sheep, swine, flocks of poultry and a small traveling aquarium of live fish, all wearing white scarves in honor of the man who perished rather than eat his fellow creatures."
George Bernard Shaw (1856-1950) Irish playwright and pleader of the invention of a human way to kill handycaped people...(and then came Zyklon B!)

"I have no doubt that it is part of the destiny of the human race, in its gradual improvement, to leave off eating animals, as surely as the savage tribes have left off eating each other when they came in contact with each other."
Henry David Thoreau (1817-1862)

"There is no disease, bodily or mental, which adoption of vegetable diet, and pure water has not infallibly mitigated, wherever the experiment has been fairly tried."
Percy Bysshe Shelley, English poet (1792-1822)

"Vegetarianism is harmless enough, though it is apt to fill a man with wind and self-righteousness."
Sir Robert Hutchinson

"The parlour cars and Pullmans are packed also with scented assassins, salad-eaters who murder on milk."
W.H. Auden, ‘Age of Anxiety’ (1947)

"Everybody's a pacifist between wars. It's like being a vegetarian between meals."
Colman McCarthy, Columnist, ‘The Washington Post’

"I am not a vegetarian because I love animals; I am a vegetarian because I hate plants."
A. Whitney Brown, former Saturday Night Live news anchor

"Nothing more strongly arouses our disgust than cannibalism, yet we make the same impression on Buddhists and vegetarians, for we feed on babies, though not our own."
Robert Louis Stevenson (1850-1894)

“I have always eaten animal flesh with a somewhat guilty conscience.”
Albert Einstein

“I didn't fight my way to the top of the food chain to be a vegetarian.”
Unknow, as bumper sticker

“A man of my spiritual intensity does not eat corpses.”
George Bernard Shaw, Irish playwright and critic (1856-1950)

“Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.”
Albert Einstein

“A vegetarian is a person who won't eat anything that can have children.”
David Brenner, Comedian

“A human can be healthy without killing animals for food. Therefore if he eats meat he participates in taking animal life merely for the sake of his appetite.”
Leo Nikolaevich Tolstoy, Russian author (1828-1910)

“I've been a vegetarian for years and years. I'm not judgemental about others who aren't, I just feel I cannot eat or wear living creatures.”
Drew Barrymore, American actress

“Vegetarian: A person who eats only side dishes.”
Gerald Lieberman

“Persons living entirely on vegetables are seldom of a plump and succulent habit.”
William Cullen (1710-1790), Scottish physician & professor.

Thursday, February 11, 2016

La madeleine mordida de Marcel Proust

Une madeleine est un petit gâteau traditionnel lorrain aux œufs en forme de coquillage, allongée ou ronde.


2 œufs
1 jaune d'œuf
100 g de sucre en poudre
125 g de farine
1/2 sachet de levure chimique 1 sachet = 14 grammes pour 500 grammes de farine
90 g de beurre
un peu de beurre et de farine pour les moules
Mélangez au fouet que le blanc des œufs, le jaune d'œuf et le sucre. Le mélange doit être mousseux sans être trop ferme.
(optionnel : mettre un arôme, voir les conseils)
Ajoutez la farine tamisée et la levure chimique. Mélangez et ajoutez le beurre fondu.
(optionnel : Laissez reposer au réfrigérateur pendant 2 heures minimum.)
Beurrez et farinez les moules.
(À la sortie du réfrigérateur,) garnissez les moules aux 3/4 à l'aide d'une cuillère à soupe ou mieux si vous avez un bol à bec verseur.
Enfournez 8 à 10 min environ à 200°C pour les moules en métaux ou papier, 12 a 15 min environ à 190°C pour les moules en silicones.
Démoulez aussitôt.
Avant d'ajouter la farine et la levure, vous pouvez ajouter des ingrédients comme :

le zeste d'une orange
de l'eau de fleur d'oranger
des arômes pâtissiers
de l'extrait de citron
de la noix de coco râpée
ou encore de la poudre d'amande
de la bergamote