buttermilk | Friends Food Fun

httpvhd://www.youtube.com/watch?v=bmYN6-GrpL0

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). And, just to make everything crystal clear, in our last post a certain chef (Brian, if you haven’t figured it out already) attempted to impersonate MOI (though, really, I don’t think going blond would suit him at all). So I’m relieved to regain my official editor’s perch here.

Now, who’s up for fried chicken? No … there’s no catch. Really, ‘cuz we’re making it the healthier way, in the oven (based on the recipe from Cook This Not That VOL 2).

Once again reaching into my nostalgic vault, I will remind our viewers that I did not grow up eating deep-fried chicken. The only deep-fried food I ate occasionally was those oh-so-tasty strips of powdered sugar covered dough (chrusty, in Polish) that I’ve described in a previous blog. Only later in life did I discover a certain fast-food establishment where one could buy cut-up fried chicken pieces. No, it wasn’t the Colonel’s place, but a burger joint that branched out into fried chicken for a short time. Actually, even though the crust was pretty good, I would usually remove the breading and eat just the superbly tender chicken meat that had been cooked to perfection. Not bad for fast food.

::ponders for a moment:: Wait a minute. I’m wrong about not eating breaded food (though it still wasn’t deep-fried). We used to have the Polish version of Wiener Schnitzel (pounded thin cutlet, dipped in egg and breadcrumbs and then sautéed). You will also find fried or breaded chicken in European cuisine, though typically in an upscale manner. Anybody up for Chicken Cordon Bleu? Or Chicken Kiev? Still fried chicken. And that brings me to my devious topic today: how herbs and spices can take a dish from one country (or continent) to another.

I faintly remember some of the spices used when I was growing up. [Hey, I was even shorter ::sighs:: and couldn’t reach the cupboards!] I know there were the basics of sugar, salt and black pepper. I also remember pickling spices (for dill pickles, the tall jars packed with huge fronds of dill, or in an artfully-arranged jelly of pigs’ feet with carrots and other cute cut-up veggies). And white pepper that was used in the Polish version of Gefilte Fish (instead of ground fish in the shape of balls, it was rolled into a cylindrical shape, wrapped in muslin cloth and poached in broth before being sliced into a thick round and served in the broth on a soup plate). And I remember bay leaves for – what else – but chicken soup. And paprika for devilled eggs. Oh, also caraway seeds for hot sauerkraut. And orange extract and vanilla for baking, if I recall correctly.

Otherwise, most of the flavourings were derived from real food sources (chopped onion or garlic, soaked dried Polish mushrooms, etc.). So, when I moved out on my own, acquiring herbs and spices became an adventure. I remember my first purchase was a cello-wrapped pack of three jars that included a bonus paperback book on spices. I also remember buying my first wok, along with sesame oil, special Chinese spices and cookbooks. Or having raw fish (alas, not even close to sushi-grade) at home, enhanced with wasabi (Japanese horseradish) and gari (pickled ginger). [Oh, dear. Now I’m really missing the taste of dried cuttlefish snacks from the shop at the corner of Yorkville and Bay.] And making cold soba (buckwheat noodles) with snipped laver (seaweed sheets).

After that, I would buy spices here and there, but I still wasn’t as adventurous as I would have liked. So, when I saw a special deal at my fave department store downtown ::waves to the long-gone spirit of Simpsons::, I snapped it up. What was it? It was a brown wooden rack (um … colonial style?) filled with a brand-name of 24 different herbs and spices. I then bought a duplicate rack, removed the jars (putting them aside to act as refills) and began to buy the flavouring ingredients (yay, lemon zest) I was coming across in my cookbooks. What cookbooks? Oh, the Time-Life series, both foods of the world and individual food groups. Whenever I would want to cook a certain food, I’d check both sources (nearly moaning over some of the recipes) and then I’d choose exactly the perfect recipe for the occasion. So, I’ve always appreciated how recipes can flow through geographical boundaries or be transformed into a unique blend of cuisines from countries that share a border (anyone for Alsace-Lorraine?).

Variations:
This recipe provides a perfect opportunity to infuse different flavours into both the coating mix as well as the marinade. Add some grated Parmiggiana Reggiano and finely-chopped parsley to the breadcrumbs, as well as garlic, oregano and basil to a tomato juice marinade … and it’s Italian … er … fried chicken. You see what I’m doing – just using my imagination (which I’ve done ever since episode #1 and haven’t run out of ideas yet). You don’t need me to repeat all of those whacky variations I’ve given you in countless episodes. Of course, you can look up a few, but allow yourselves to let go of your preconceived taste sensations and – shock of shocks – EXPERIMENT!!! The best thing will be that you will end up with succulent chicken pieces that are so full of flavour – both inside and out – that you won’t dare remove the fried crust, because you’ll be missing out on an amazing complementary taste experience.

Brian’s intent for making both the chicken and the yummy smashed ‘taters was to try to recreate a restaurant experience we used to have as often as possible (well, it sure seemed that way, lol) many, many years ago. When we didn’t know where we wanted to eat, we’d usually head downtown to our fave rib’n’chicken place. Though it wasn’t only the ribs or chicken, it was the spices and hot sauces used in the cooking process. And there just happened to be the hypnotic open rotisseries that were … uh … very … oh, wwwowww…. Hmm? What? Oh, right. Note to self’s mind: Mind, get back on track! And the special smashed ‘taters were another feature that both Brian and I really enjoyed though, as you can see, they’re so easy to prepare at home. Please let our experience motivate you to recall a dish you’ve eaten at a restaurant and try to recreate it at home. You’ll be surprised to see how much fun it is and the feeling of accomplishment when you realize, “Hey, I can do that, too!”

Well, that’s a wrap for yet another episode. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

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Please note: We prepare, taste and review the recipes in the cookbook. However, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us.

httpvhd://www.youtube.com/watch?v=uYjlXKt9uoA

Helenka got a request for a recipe for pancakes. Not just any pancakes, of course, but special ones from Hawaii. I, being curious and all that, had to do some research first on what was a Hawaiian pancake? I found the main difference was the sauce poured over the pancakes (a Macadamia nut one). Well, in our typical fashion and not to be outdone by the absence of Macadamia nuts (cause they are expensive), we tried to find a recipe that met most of the requirements. I got the bright idea of “How about we combine two recipes into one!” We had French Toast on the show before and the sauce was just incredible; plus it had bananas in it. Coincidence? I think not. The original used a vanilla bourbon and caramelized banana sauce (but we did the old switcheroo for this recipe by replacing the bourbon with a banana liqueur). I’m posting the macadamia nut sauce recipe, too. Who knows: if we find a good source for this wonderful nut, I may just make it the original way.

For the pancakes, I found a recipe that fit the bill quite nicely. (link) They were so fluffy and delightful; plus, with the sweet banana sauce, we knew that once we finished we would be in a state of sugary bliss (I think we both slept really well that night [Helenka concurs, wazzz verrry sleeepy]).

This was a fun exercise and we’d like to do it again. So, if you have a request, give us some details and we’ll see if we can whip up something special … just for you.

Till next time,
Enjoy!
B&H =:)

Helenka’s Notes:

Yes, we love requests, but this one threw us for a loop because what do we know about Hawaii (except for those amazing Macadamia nuts)? But, hey, I think we ended up with a fabulous result. And … and … we got to have ::adopts that happy, little-girl voice:: “breakfast for dinner again”.

In all honesty, I can’t contribute too much to this blog post because, as I mentioned during filming, pancakes weren’t a part of my upbringing. But I’m willing to learn. So, I asked myself, “Self, what other fruits and goodies would make yummy pancakes? The bananas were perfect for incorporating into the batter, as the fruit is fibrous and doesn’t release excessive moisture. But that shouldn’t mean that you can’t use other fruits. You’ll just have to exercise a little care.

Variations:
If you follow the original directions and mix the ingredients without any fruit, then I could see the following being folded in gently:

blueberries (I know, so traditional), with slivered almonds and a dollop of Greek yogurt or sour cream instead of a cooked sauce
chopped apricots (because they’re dense-fleshed, too), with pecans and rum
chopped fresh peeled figs (either green or black), with hazelnuts and hazelnut liqueur
chopped not-quite-ripe nectarines (lightly dusted with flour first to prevent sticking), with cashews and orange liqueur
plumped raisins and cranberries with nutmeg, cinnamon and brandy

and, to end on a silly note, chocolate chips, with a mint and chocolate liqueur sauce and garnished with sprigs of fresh mint

I just realized that I’ve gone the “Let’s have breakfast for dinner FOR DESSERT route!” Do I feel guilty about that? ::shakes head:: I thought you all knew me better than that by now.

Anyway, this recipe is for Mary. I hope you enjoy making it (uh … them … considering the substitutions and variations). I’m just sorry we couldn’t provide you with matching Hawaiian weather!

Our source for the banana pancakes (with a slight modification of using buttermilk) came from polynesiankitchen.blogspot.com

Banana Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk (we substituted buttermilk)
2 tablespoons vegetable oil
2 ripe bananas, mashed (place bananas in Ziploc bag, zip and squish!)
½ teaspoon vanilla extract
dash of cinnamon, if you like

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy. [Evil editor missed the “in a separate bowl” part and Brian mixed everything in one bowl. It turned out just fine!]
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

The original recipe for the sauce we used came from the “Cook This Not That” book with a modification from us (using banana liqueur).

Vanilla Banana Liqueur and Caramelized Banana Sauce
(We dare you to say that 3 times fast!)

2 tablespoons unsalted butter
2 tablespoons banana liqueur
¼ cup brown sugar
¼ cup crushed walnuts
2 ripe but firm bananas sliced into ¼ inch rounds
¼ cup 2% milk

1. Heat the butter in a medium pan (nonstick if you have it) over medium heat. Add the banana liqueur, then stir in the brown sugar till dissolved. Cook for about 1 to 2 minutes until you see bubbles.
2. Add in the walnuts and cook for another 2 minutes; gently add in the banana slices and heat through.
3. Stir in milk, then turn heat down to low and keep warm.

Macadamia Nut Sauce (optional to the sauce above and original to the banana pancake recipe)

1 cup macadamia nuts
1 tablespoon butter
2 tablespoons flour
1 cup whole milk
1 cup cream
3 tablespoons sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
¾ teaspoon lemon juice

Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 min. Slowly pour in milk and cream, constantly whisking the whole time. Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice. Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving.

Friends Food Fun

Tag Archives: buttermilk

FFF – EP 33 ‘ONOLICIOUS BANANA PANCAKES (WITH A BANANA LIQUEUR SAUCE)

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