• David Gyscek

Weekend plans

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.


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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&region=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.



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