It’s been a while since I made anything noteworthy. Hence my relative silence. While trying to photograph this, I discovered it is hard to make one pancake look good. Especially, when you don’t want to top it with much.
Before I give you the recipe, I have an update on the chocolate cooking class. Since there was a big snow storm in this area this last weekend, I postponed the class to February 23rd. If you would like more information, check out my post here.
Bacon and negi pancakes
2 cups flour 3 teaspoons baking powder a dash of garlic powder a dash of salt a dash of shichimi 2 eggs 1 1/2 cups milk (rice milk and soy milk also work fine) 2 tablespoons cooking oil 15cm negi, cut as small as possible 1 bacon slice, cut into tiny squares
Quickly whisk all of the dry ingredients together in a medium sized bowl. If you have a large measuring cup you can do this without a bowl. In a bowl or measuring cup mix the wet ingredients together. Quickly saute the bacon and negi in a frying pan until cooked but not crispy. Add the wet ingredients to the dry ingredients and whisk until just smooth. Stir in the bacon and negi mixture. Cook the pancakes on medium heat until they start to bubble on top. You can cook them in the frying pan you used with the negi and bacon – you don’t even need to wash it. Flip them over and cook until golden brown on the bottom. Serve with ketchup or any other sauce you think would taste good.
What are your favorite savory pancake fillers? Please leave a comment below.
It’s almost Valentine’s Day. And while I think the whole holiday is a marketing scam, it’s not going to prevent me from taking advantage of all of the chocolate available. Plus there are great baking supplies available around this time.
I’ve got a new class coming up. Like the cupcake class, this one will be family friendly.
Date: February 23rd
Cost: 3000 yen per pair or family
Place: Serendipity Cafe, Chigasaki
Facebook event link: https://www.facebook.com/events/239751392873870/
I wanted something nice and light for lunch yesterday so I decided to try making a soup that I had the day before at Earthen Place Cafe here in Zushi. It was a kabu (a white turnip) and onion soup so I gave it a try and was happy with the results. Click here for a picture of the kabu. Despite the texture resembling the daikon radish, which takes a long time to cook through and become tender, kabus cook very quickly. This soup can easily be vegan, gluten-free or any other allergen free simply by changing your bullion cube.
Kabu and Onion Soup
500mL water 1 bullion cube 1 medium onion 1 medium to large kabu salt and pepper, to taste
Put the water in a sauce pan and bring it to a boil. While you are waiting for the water to boil, peel and thinly slice the onion into half moon shapes. When the water has boiled, add the onion and bullion cube and reduce the heat to a simmer. Simmer until the onion turns translucent. I let mine get soft because I don’t like onions that are still firm. While the onion is cooking, peel the kabu, cut in half, then each half into thirds. Finally slice thinly. You basically need to cut a thin slice into six pieces. Once the onion is ready, add the kabu and simmer until it becomes tender. This should only take about five minutes.
I had a great time at my cupcake event on Sunday. The kids had a great time – especially when decorating. They unleashed their creative sides, as you can see from the pictures above. Most of those were done by the children. I showed them print outs of a couple of designs like a Santa hat, a snowman and a Christmas tree, and then let them go free.
This is the most notable design, done by a girl who looked no more than eight.
The mothers requested I do more events in the future so it looks like there will be more family events on the horizon.
A couple of weeks ago I picked up three cooking magazines at the local bookstore, カラダ温めレシピ (recipes to warm you up), Esse Special edition of their most popular bentos and 楽々スープジャーレシピ (thermos recipes). Now I have tons of ideas for lunches. I found the thermos recipe book the most interesting, conceptually. Almost everything is cooked in the microwave but I can easily make everything on the stove.
This recipe is the second one I tried from the warming recipes magazine. The first one I tried was carrot and ginger rice and none of us liked it. This one, on the other had, was delicious. I used orange fleshed yams (annouimo安納芋 あんのういも) instead of sweet potato and I don’t think I can go back to regular sweet potatoes. The yams were so smooth.
Goma shio is a mixture of salt and black sesame and is a common rice topping. To mix, use one part salt to ten parts black sesame seeds, by volume.
Sweet Potato and Black Rice Takikomi Gohan
1/2 sweet potato (I used about 70 grams) 1 cup uncooked rice 1 tablespoon black rice 1/3 teaspoon salt goma shio for topping
Wash the rice, add the appropriate amount of water and let sit for at least thirty minutes. Chop, but don’t peel, the sweet potato into small cubes and soak in water for about fifteen minutes. Drain and rinse the sweet potato and it and the salt to the rice. Give it a quick stir and then put it in the rice cooker and cook on the regular white rice setting. I haven’t tried the quick setting but it is probably okay if you are in a pinch for time. If you don’t have a rice cooker, cook it the same way you would rice. Serve topped with goma shio.