Tuesday, March 3, 2015

Tuesday Tips: How to Supreme a Grapefruit or Orange

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 Happy Tuesday! It's time for another tip from our Tuesday Tips.  Have you ever tried to supreme a grapefruit or an orange before?  I have seen chefs on TV do it all the time, but never thought to do it myself.  That has all changed after I figured out how easy it was to do it and the beautiful segments of citrus you can add to salads and dishes. 

I recently got a fantastic deal of grapefruit at my local grocery store when they put them on sale for 2 for $1.  I love grapefruit (to my son's bewilderment because he thinks they are so sour).  I love sour fruits so they are lovely in my opinion. 

I bought a dozen of them and decided I should come up with a couple of recipes while I had such a big stash of them.  Of course, I can just eat one grapefruit as my dinner so it's not like they would go to waste or anything.  But I did come up with a very cool recipe (sharing that tomorrow) to make with the grapefruit and a couple of oranges that I practiced on. 

Here is another quick tip, when you are supreming the citrus, make sure to do it over a big bowl to catch all that juice because it's just too good to go to waste.   So give supreming a try... it really makes for a wonderful presentation for any dish or salad that your are adding citrus. 

 








Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, March 2, 2015

Blueberry Ricotta Pancakes- Meatless Monday

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It's Meatless Monday and these pancakes are a perfect way to start or end your day.  Yes, if you haven't done breakfast for dinner, you need to try it.  These pancakes are not your basic plain pancake, they have some extra creaminess from ricotta cheese and a whole lot of fun from a lot of blueberries.

We are having cold temperatures and freezing rain today so the blueberries are a bright and cheerful way to deal with the weather.  I don't like to add the blueberries directly into the pancake batter.  Sometimes the batter can get discolored with from the blueberry juice and I want the blueberries to stand out from the perfectly browned pancakes.  I add the blueberries to each pancakes by hand that way it ensures that you get the perfect distribution of blueberries and no one gets short changed on their pancakes.  Yes, my kids count how many blueberries they have each. 

These pancakes only take a few minutes to mix together and in less than 30 minutes you can be sitting down to a stack of luscious blueberry and ricotta pancakes for breakfast, lunch or dinner.  Happy Meatless Monday!




Ingredients:
Dry:

2  cups all-purpose flour
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Wet:
2cups buttermilk 
2 eggs
1 cup ricotta cheese 
2 Tbs white granulated sugar
1/4 cup melted butter (plus additional for greasing pan)
Add-ins:
2 cups Blueberries

 
Directions:
Mix the dry ingredient.  Then mix the wet ingredients.   Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing.    Heat griddle or frying pan on medium high heat and grease with some butter.  Ladle about 1/4 cup up to 1/3 cup onto the pan and sprinkle on a handful of blueberries over each pancakes. 

 Gently press the blueberries into the batter  When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.   Serve warm with some additional butter and maple syrup.  Enjoy.  Makes 12-16 pancakes.


 





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.