Light, Fluffy, and Rich Pancakes

From the Minimalist again, albeit with a little bit of disappointment. I made these for the Robber when he came at Valentine's Day, but I could have just stuck with the tried and true coffee cake which the Robber loves because we both found these, while light and fluffy, somewhat lacking in flavor. How to fix it? I did not have a lemon, so while I added lemon juice they were lacking the zest which might have helped. Perhaps adding some more salt would do the trick? I told the Robber that perhaps I would make these again if I had female company, but there are better pancake options yet for that-- like the ricotta cheese apple pancakes from the Moosewood or even the oatmeal pancakes also from the Minimalist. I wonder if you could use the whipped egg white texture in another recipe to get the same light effect without the combined heaviness given these pancakes by the ricotta cheese. Hmmmm. I ate the leftover this morning with strawberry jam and wasn't impressed with the age either. I will stick to KT's whole wheat flapjacks for Bob I think, but if I am ever bored and in need of a pancake mix-up, I suppose this isn't a bad idea to have around and to tinker with in the future.

Ingredients:

1 cup ricotta or cottage cheese
1 cup sour cream or plain yogurt
3 eggs, separated
½ teaspoon baking soda
1 cup all-purpose flour
Dash salt
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Butter or grapeseed or other neutral oil as needed

Directions:

1. Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.

2. Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.

3. Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.

http://www.nytimes.com/2006/12/20/dining/204mrex.html

Fettucine Alfredo

I asked Robber to make me some fettucine alfredo with chicken for Valentine's Day because it is one of my favorite foods. I must admit that I was looking for something with a little more sauce to noodle ratio and perhaps a little thicker or whatnot, but I will tell you that this fettucine was really, really good and I gobbled down the leftovers like crazy. So even though it wasn't quite the noodles swimming in thick white sauce I had imagined, I think I am ready to give up that vision in favor of this more classic, restrained but definitely delicious sauce.

Multiple reviewers on Epicurious note that you can substitute half and half for the cream to cut calories, recommend adding garlic (or other flavorings), suggest using whole wheat pasta, and add a variety of other vegetables or meats in with the sauce to make a meal.

Ingredients:

8 to 9 ounce egg fettuccine in nests

1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano

Directions:

1. Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

3. Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

http://www.epicurious.com/recipes/food/views/Fettucine-Alfredo-350227#ixzz1EYReAlE8

Molten Chocolate Cake with Mint Fudge Sauce

The Robber made these for me for Valentine's day along with the Fettucine Alfredo and some awesome vegetables. He came up with the concept himself and then executed the whole thing along with the sauce. Well done Robber! Unfortunately, we only had a muffin tin so we divided the batter into nine muffin cups and baked them for the same amount of time. In retrospect, we should have shortened the baking time because the cakes were mostly done all the way through and not very molten-y. But delicious all the same. The sauce, when refrigerated, turns into a nice fudge that you can eat as fudge or warm up again for sauce with the leftovers or with another dessert. Originally from Bon Appetit, you can find the recipe on the Epicurious link below.

Ingredients:

Sauce

4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract

Cakes

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

Vanilla ice cream

Directions:

For sauce:

1. Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)

For cakes:

1. Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

2. Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

http://www.epicurious.com/recipes/food/views/Molten-Chocolate-Cakes-with-Mint-Fudge-Sauce-104604#ixzz1EYPzfVh1