I love to cook for my family, my-self and others. My wife is my inspiration for cooking, everytime she eats my food she smiles. I need a place to ornagize certain recipes that I have, that I love, that I or anyone else can reference.
Every single birthday morning we would wake up to some of my dads famous pancakes with a candle in it. It wasnt just birthdays it was pretty regular that he would make us these pancakes. They hold a special place in my heart. They arnt crazy fluffy like some people like them, they are thinner and sturdy, and just downright delicous. He always made them on a non-stick skillet, I dont really like non-stick, so I like to use butter or olive oil in the pan and then batter. It makes it a little richer, but oh so good. Hope you enjoy!
Cant get much easier this. Mix all those ingredients together in no particular order.
Once mixed, make sure the pan is hot, maybe on like mediumish high but favor towards medium side of scale.
Take a 1/4 cup and dip into mixture then pour into the pan. The first couple will be kind of light looking, but the others will be PERFECT. Anyways, wait until bubbles start popping up and then flip them.
Build a stack of pancakes, put some butter on them and some Canadian maple syrup. ENJOY!!!!
06/28/23Growing up I was never a big salad fan, probably becaue it was always cheap lettuce with ranch dressing. It wasnt until I met my now wife that I truly started enjoying salad. Nikkis mother Jeanine, aka Neena, made this extremly simple Argula salad with almost every meal. I now make it and adapt it to my liking all the time. Below is the base recipe for it. From this you can add other things like tomatoes, and breadcrumbs, radicchio, avocado, etc etc. Its also a great base for anything Milanese :).
So its pretty simple. Put the Argula in a big ass bowl, take a couple pinches of Salt, and a couple pinches of pepper, throw it on top of the Argula. Take the diced shallot, throw it on there. Grab your Olive Oil bottle and begin to pour the Olive Oil all over, use your best judgement. Toss it up with your hands, and then grate a bunch of parmesean cheese over it. I like to let it sit for like 20 mins or so to let the flavors soak. You can also squeeze a fresh lemon on top for a little zest. ENJOY!!
06/21/23I love detroit style pizza or deep dish, but wanted to find the roots of it. Enter Sfincione. I searched around and found this recipe online. Ive adapted it a bit to my liking, such as it desperatly needs more salt lol. Generally speaking though, this is an amazing recipe super lite olive oil dough. ITS DELICOUS!!!!. Add w/e topping you like, this is really the dough recipe.
Add flour and salt to the food-processor container and process for one minute, using the cutting blade. Dissolve the yeast in the warm water and let proof for 5 minutes. Stir the olive oil into the yeast mixture. With the food processor running, gradually pour the yeast-oil mixture into the flour. Continue processing until the dough forms a ball. Remove from the processor and knead by hand on a lightly floured surface for a few minutes until the dough is smooth and satiny. Coat a bowl with olive oil, roll the dough ball in the bowl until completely coated in oil, and cover tightly with plastic wrap. Let rise for about 1 hour and 15 minutes or until the dough is doubled in bulk.
Deflate the dough. Generously oil a 9- x 13-inch baking pan. Stretch the dough gently to fill the entire bottom of the pan. Cut the anchovy fillets in 1/4-inch pieces. With your finger, gently press the anchovy pieces into the dough, spacing them evenly. Drain the tomatoes and cut into small pieces, pressing them gently into the dough. Then spread the sliced olives over the sfincione. Sprinkle the grated cheese, then the oregano evenly over the dough. Drizzle the olive oil over the top. Cover and let rise for about ½ hour or until doubled in size.
Bake in a preheated 450° oven for about 20 minutes, until the sfinicione is nicely browned. Cut into squares and serve hot or at room temperature with an extra sprinkling of oregano.
02/05/23