Still pretty much stuck where we are, so weekend plans these days equate to creating a menu for the weekend and seeing if I can accomplish it.
Yesterday I got some fresh raspberries so for breakfast today I made raspberry pancakes based upon an old Fanny Farmer recipe that I tweaked a bit. It is super simple, can be made in no time, and is perfect for two people.
Whisk together 1 cup flour, 2 TBSP sugar (I use the turbinado variety), 1/2 tsp salt, and 2 tsp baking powder.
In a small bowl, mix 1 egg with 1/2 cup milk, and 2 TBSP olive oil (or melted and cooled butter).
Pour into flour mixture with raspberries (or whatever fruit you wish to incorporate) and stir gently until just combined; a few flour pockets are ok.
Put butter in a cold cast iron skillet and bring up to temperature until butter starts to brown. Pour about 1/2 cup of batter into hot brown butter and cook slowly to let the pancake puff-up and a nice crust form. When bubbles start forming on the top, it is time to flip. Following the amounts here yields four pancakes.
Now to plans for the rest of the weekend. As I think about it, I think about the ingredients I have that I’d like to use up. Some of those include: lox, half a loaf of pan rustico, thawed boneless chicken thighs, Romain lettuce, lemons, anchovies, lovely plump tomatoes, chives, kale, salmon (in the freezer), beef stock, various cheeses.
Lunch sandwich today: toasted pan rustico with dill cream cheese, lox, red onion, cucumber and capers.
Dinner tonight: Caesar salad with grilled chicken thighs and spaghetti al la limone.
Sunday breakfast: Toasted or grilled pan rustico, crispy olive oil fried eggs, and a simple kale salad.
Sunday lunch: Slow roasted tomato (I’ve been wanting to try this NYTimes recipe since I first saw it: https://cooking.nytimes.com/recipes/1021432-slow-roasted-tomatoes-with-olive-oil-and-lime?action=click&module=RecipeBox&pgType=recipebox-page®ion=recently-viewed&rank=4), grilled salmon, beluga lentil salad with goat cheese, red onion, cucumber, parsley, and red wine vinegarette.
Sunday supper: Onion Soup Gratinee with ementhal cheese made by a local artisanal queseria and croutons from a stale baguette from my favorite local baker. And a simple green salad.
Check back on Monday to see if I’ve followed through.