Palatable Pleasures

 

 

"There is no love sincerer than the love of food."
George Bernard Shaw, Irish playwright and critic (1856-1950)

 

To honor my father and my Irish heritage, I offer the following recipe, always served for breakfast at the "cabin":

Red's Pancakes
1 cup flour
2 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup oil
1 cup buttermilk
1 egg

Combine all dry ingredients except the baking powder. Blend the oil and egg. Add to a "well" in the dry mixture. Using a metal spoon, whisk the baking soda into the buttermilk until you can hear a "hollow" sound. Stir the buttermilk mixture into the dry ingredients along with the oil/egg mixture until there are no lumps. If a thinner pancake is preferred, add more buttermilk. Ladle onto a hot griddle and cook until golden brown on both sides.


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"The trouble with eating Italian food is that 5 or 6 days later you're hungry again."
George Miller, British writer

 

...and to honor my mother and my Italian heritage (from Calabria in the boot of Italy), I offer the following--always served on Easter:

Anna's Italian Omelet
4-6 eggs
1 cup flour
1 cup water
1/4 cup mozzarella cheese
1/4 cup cheddar cheese
1/4 cup ricotta cheese
1/2 cup Soppresata (Italian meatfound in gourmet shops)
1/2 cup
Genoa salami
1/2 cup Italian pepperoni

Cook the meats together in a little olive oil until tender - just a couple of minutes. Mix the flour and water together. Add the eggs and stir well. Dump all the cheeses and meats (including the drippings) into the egg mixture. Empty into an olive oil coated 10-inch frying pan. As edges of omelet "form" stir the mixture to prevent burning. Continue stirring until omelet seems set. Flip omelet onto plate and then slide back into frying pan to cook the other side--just a few minutes until nicely browned but not burned. (Hint: The trick in not burning the omelet is the continual stirring and flipping the omelet using the plate method.)


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