What's your idea of a perfect pancake? Dorie Greenspan shares hers with the Chicago Tribune and offers several tips to achieve the ideal stack at home. To start? Lose the boxed mix. But making your own "house mix" is recommended.
That and more in this week's roundup.
- In addition to tips from Greenspan, the Tribune shares her recipe for Puffed Pancakes, as well as Chicago breakfast queen Ina Pinkney's Heavenly Hots.
- Have you been enjoying grapefruits and pomelos as much as we have? The Oregonian profiles the oro blanco, a cross between the two – less bitter than grapefruit with a dense flesh.
- The Miami Herald explores the wines of Spain and rounds up a few recipes from former proprietor of the city's Madrid restaurant, including Caldo Gallego – Great Northern beans cooked with Spanish sausage, cabbage, turnips and turnip greens, red potatoes and a little aged, salted, pork belly fat.
- The Boston Globe highlights the ultimate comfort food – mac and cheese. Recipes include Farfalle and Fontina, and Spicy Tomato and Cheese Macaroni.
- The Houston Chronicle warms up with homemade Mexican soups. We'd love to try the Crema de Palmitos (hearts of palm) and Mushroom-Huitlacoche Soup.
Related: National Food Roundup: Love and Chocolate
(Image: Flicker user chocolate monster mel, licensed under Creative Commons)
growing up when my mom or grandma made fideo they never put meat in the dish they said its only the fideo with papas and no meat... sometimes when I make it though I put ground beef or diced steak. :) yummy
and I'm surprised they didn't mention sopa de camaron or the mexican classic- menudo!
view witchbaby's profile
fruit compote instead of maple syrup on pancakes??! Bah!!
The "Heavenly Hots" pancake recipe looks intriguing... Right now, we use the recipe from the "HOME" cookbook, which uses 1 cup of sour cream, resulting in amazingly tender pancakes. We've been trying to recreate "Elaine's Special Pancakes", the pinnacle of pancake perfection, available only at Mitchell London's (the Fairway Market Café), and these are the closest we have come.
But maybe potato and cake flour will make something even more tender (and yes, tiny is best).
view mschatelaine's profile
Pancakes- no maple syrup? She lost most of her pancake credibility with that one. That's what happens when a chef does pancakes. You take good home cooking and set up a host of haute "rules." Fruit compote... give me a break. Butter and (real) maple syrup- that's what pancakes are about. You want fruit compote- make Belgian waffles!
view Lucrezia's profile