Text 29961, 92 rader
Skriven 2012-09-28 21:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: WP
==========
-=> Quoting Burton Ford to Jim Weller <=-

 DD> According to that blog I am *not* a "White Person". 

 BF> I didn't read anymore of the site than the Intro

Chapter 4 coming up! Actually I'm skipping #4 as it's lame.

 BF> French Fried Skunk

Just a tip from a cook to a non-cook: that's not a real recipe!

#5 Farmers Markets

White people like Farmers Markets for a number of reasons. The first
is their undying need to support local economies (see future post),
and the idea of buying direct from the farmer helps them assuage the
fears instilled in them from reading Fast Food Nation (and yes,
every white person has read this book).

White people also like Farmer's Markets because it is outdoors (they
love being outdoors), they can bring their dogs and children in
expensive strollers, and they get to see other white people. If they
are single, this is a good place to meet other single white people
who share their passion for sustainability.

(Actually a lot of us here like Farmers markets for valid reasons,
not because they're currently cool.)


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lemon Ricotta Pancakes
Categories: Pancakes, Cheese, Desserts, Breakfast
  Servings: 4

      3 TB sugar
      1 TB finely grated lemon zest 
      1 c  whole-milk ricotta
      3    extra-large eggs, separated,
           at room temperature
    1/4 ts kosher salt
    1/2 c  all-purpose flour
           fresh fruit, for garnish
           confectioner's sugar, for
           garnish

Rich whole milk ricotta and lemon zest are lightened by meringue to
produce a pancake that is tangy, fluffy, not-too-sweet, and
satisfying. 

In a medium bowl, combine the sugar and lemon zest, and using your
hands, rub them together to release the lemon oils. Add the ricotta,
egg yolks, and salt, and whisk until blended.

In a separate bowl, using an electric mixer fitted with the whisk
attachment, beat the egg whites on medium-high speed for about 3
minutes until they form medium-firm peaks. Scoop about one-third of
the whites into the egg mixture, and using a rubber spatula, fold
them in until blended. Add the remaining whites and gently fold them
in until just blended. Don't stir, or the batter will deflate and
leave you with flat, rubbery pancakes. 

Lightly grease a griddle (preferably with Pam) and set it over
medium heat until hot. Spoon about 2 tablespoons of batter (or, for
larger cakes, up to 1/4 cup) per pancake onto the griddle, about 2
inches apart. Cook for 2 to 3 minutes, or until the bottoms of the
pancakes are golden or "blond" and the edges look set. Using a wide
spatula, turn the pancakes and continue cooking for about 2 to 3
minutes, or until the bottoms are golden and the top springs back
when lightly pressed. Repeat with the remaining batter, lightly
greasing the griddle between batches. 

Serve immediately with fresh fruit and a dusting of confectioners'
sugar. Yield: makes about 12 4-inch pancakes.

From: Baking Out Loud: Fun Desserts with Big Flavors
Posted by: Emma Kobolakis
From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Romney needs to be more careful about the things he says.- Mel Gibson

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