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Recipes
Lemon & Blueberry Ricotta Pancakes with Lemon Curd
By Foodiewife, A Feast for the Eyes
These pancakes are moist and tender, and we particularly love them with homemade lemon curd
- For the pancakes:
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 tsp nutmeg (optional)
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 2 eggs
- 2/3 cup buttermilk
- 1 lemon, zested and juiced (see my note in directions)
- Butter, for griddle
- Lemon Curd (or one (11-ounce jar prepared lemon curd
- 1 cup fresh (or frozen, unthawed) blueberries or raspberries
- For the lemon curd:
- 3/4 cup fresh lemon juice
- 1 Tbs grated lemon zest
- 3/4 cup sugar
- 3 eggs
- 1/2 cup unsalted butter, cubed
more than burnt toast: The Breslins Ricotta Pancakes with Orange Sauce for Slow Sundays
By Foodiewife, A Feast for the Eyes
1. Peel the zest from the orange in long strips and julienne
- The Breslin's Ricotta Pancakes with Orange Syrup**
- by April Bloomfield from Food and Wine
- Orange Syrup
- 1 orange
- 1 cup fresh orange juice
- 1 cup sugar
- 1 cup water
- Ricotta Topping
- 1 1/2 cups fresh ricotta
- 1 1/2 tablespoons sugar
- 3/4 teaspoon finely grated orange of lemon zest
- Seeds scraped from 1/2 vanilla bean
- Pancakes
- 1 1/2 cups all-purpose flour
- 1/4 cup fine white cornmeal
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs, separated
- 1/2 cup fresh ricotta
- Vegetable oil, for frying
- Toasted almond slices, for serving
Best Buttermilk Griddle Cakes
By Foodiewife, A Feast for the Eyes
I'm always looking for new or improved pancake recipes
- 3 eggs, separated
- 1/4 cup sugar
- 2 cups buttermilk
- 6 tablespoons unsalted butter, melted, cooled
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Additional melted butter or oil for cooking griddle cakes
Pomegranate Molasses (Alton Brown)
By Foodiewife, A Feast for the Eyes
Making pomegranate molasses is very easy to do
- 4 cups pomegranate juice
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
Bacon, Potato, Rosemary and Fontina Pizza, adapted from Tyler Florence
By Foodiewife, A Feast for the Eyes
I loved everything about this recipe, from Tyler Florance
- For the pizza dough:
- 2 packages active dry yeast
- 2 teaspoons sugar
- 2 cups warm water (100 to 110° F)
- 2 tablespoons kosher salt
- 6 cups unbleached all-purpose flour, plus more for dusting
- 2 tablespoons extra-virgin olive oil, plus extra for bowl
- 2 tablespoons King Arthur Pizza Dough Flavor Enhancer*(optional)
- For the pizza topping:
- 3 to 4 baby Yukon gold fingerling potatoes, finely sliced
- 1/2 small onion, finely sliced (I used one small Vidalia onion)
- 6 slices applewood smoked bacon, finely chopped
- 1/4 cup extra-virgin olive oil, plus extra to grease pan
- Kosher salt and freshly ground black pepper
- 1 garlic clove, finely minced (optional, but tastes great)
- 1 cup shredded fontina cheese (I used two cups)
- For the grand finale*:
- 1 cup baby arugula, optional
- 1/2 lemon, juiced
- The arugula and fresh lemon juice is what made all the flavors come together. I highly recommend it!
- NOTE: I buy King Arthur Pizza Dough Flavor Enhancer, which makes all of my pizza, from their website. It makes pizza dough taste even better!
Miso Salad Dressing
By Foodiewife, A Feast for the Eyes
Mix everything together in a small bowl until well blended
- 2 tbsps miso paste
- 6 tbsps mayonnaise (or you can sub in some plain yogurt, which I didn’t have on hand)
- 1-2 tsps rice wine vinegar (to taste)
- dash of sesame oil (to taste)
- pinch of sugar (to taste)
Salisbury Steaks with Onion Gravy
By Foodiewife, A Feast for the Eyes
Cube steaks recently grown in popularity, because they are inexpensive and they cook very quickly in a skillet
- 2 cube steaks
- 1 medium sized onion, peeled and sliced
- 2 Tbsp. all-purpose flour
- 1 tsp. Worcestershire sauce
- salt & pepper
- 1 cup beef broth (or stock)
Whole Wheat Fig Raspberry Bars
By Foodiewife, A Feast for the Eyes
:Pastry Studio
- Whole Wheat Pastry Dough
- 1 1/4 C whole wheat flour
- 1/2 C all-purpose flour
- 1/8 t cinnamon
- 1/3 C sugar
- 2 T dark brown sugar
- 1/4 t salt
- 6 oz (1 1/2 sticks) cold butter
- 2 T whole milk
- 3/4 t vanilla
- Fig Raspberry Filling
- 1 lb fresh ripe figs
- 3 T water
- 3 T honey or sugar, to taste
- zest of 1/2 orange
- 1 t lemon juice
- 3 oz raspberries (about 3/4 C, loosely packed)
Salted Caramel Banana Pudding Pie
By Foodiewife, A Feast for the Eyes
For the crust: Preheat the oven to 350 degrees F
- Vanilla Pudding:
- 1 box vanilla wafers (65 cookies)
- 6 tablespoons butter, melted
- 3 large ripe bananas
- 1 cup salted caramel, plus more for garnish (1 cup caramel, plus 1 teaspoon fleur de sel)
- Vanilla Pudding, recipe follows
- 1 cup heavy cream
- 1/2 teaspoon almond extract
- 2 tablespoons confectioners' sugar
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 large eggs
- 4 egg yolks
- 2 cups milk
- 2 teaspoons vanilla extract
- For the caramel:
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/4 cups heavy cream
Ina Garten's Braised 4-Hour Lamb & Provencal French Beans
By Foodiewife, A Feast for the Eyes
This dish is based on a French 7-hour braised lamb
- BEANS:
- 1 (6 to7-pound) leg of lamb (see note)
- Good olive oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 (750-ml) bottle dry white wine
- 2 cups chicken stock, or water
- 2 heads of garlic, broken apart but not peeled
- 15 large sprigs fresh rosemary
- 15 large sprigs fresh thyme
- 1 onion, peeled and cut in half (my adaptation, to add more flavor to the broth)
- 6 bay leaves
- 14 ounces dried Great Northern beans
- 1 quart homemade chicken stock or canned broth
- 1 tablespoon kosher salt
- 1/4 cup good olive oil
- 2 cups yellow onions, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- 1 tablespoon garlic, minced
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh thyme, minced
- 1/3 cup Parmesan cheese, freshly grated