Tag Archives: North American
Blueberry-Buttermilk Pancakes
Posted on 10. Aug, 2009 by Guy Boulud.
Here’s another delicious and easy to make recipe using fresh blueberries. These blueberry pancakes are light and fluffy. It’s definitely a keeper recipe for me. I’ve adapted it from the Williams-Sonoma Kitchen. Please do try making this lovely pancake.
Recipe adapted from Williams-Sonoma Kitchen
Ingredients
2 Eggs
2 Cups All-Purpose Flour, sifted
3 Tbsp Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 1/4 Cups Buttermilk
4 Tbsp (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbsp Vegetable Oil or Nonstick Cooking Spray
1 Cup Fresh Blueberries
Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving
Method
Preheat an oven to 200ºF.
In a bowl, using an electric mixer beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not over mix.
Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting; dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
Dust the pancakes with confectioners’ sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.
Continue Reading
Vanilla Whipped Cream With Blueberry
Posted on 06. Aug, 2009 by Guy Boulud.
I think most of us is aware that fresh fruits and some whipped cream is a delightful pair. So, here is an easy, fuss free recipe for you to try, Vanilla Whipped Cream with Blueberry recipe. If you are making it, do make sure you chill it ahead before serving. Enjoy!
Vanilla Whipped Cream With Blueberry
Ingredients
2 Cups Fresh Blueberries
Few Sprigs of Fresh Mint Leaves
250 ml Whipped Cream
1 tsp Pure Vanilla Paste or Extract
1 Tbsp Sugar
Method
In a large mixing bowl, add the cream, vanilla and sugar. Beat until firm peaks form. Cover the bowl and refrigerate for at least 2 hours.
To serve, spoon the whipped cream into 4 individual glasses or bowls and top with blueberry. Garnish each serving with mint leaves. Serve immediately.
Continue Reading
Heirloom Tomato Salad
Posted on 27. Jul, 2009 by Guy Boulud.
I came across some colorful and pretty Heirloom tomatoes at a local fresh produce store recently. The variety of colors were so pleasing that I just had to get some. So, I painstakingly picked out some of these tomatoes and turned them into this beautiful salad. I just used some lemon juice as dressing for the salad and topped it off with some fresh basil. The tomato salad tasted fantastic and not to mention, very healthy as well.
Heirloom Tomato Salad
Ingredients
8 to 10 Heirloom Tomatoes (mixed variety), sliced
A small bunch of Fresh Basil Leaves
Dressing
6 Tbsp Extra Virgin Olive Oil
3 Tbsp Freshly Squeeze Lemon Juice
Sea Salt to taste
Some freshly ground black pepper
Method
Prepare the dressing. Combine the olive oil, lemon juice, sea salt, pepper and whisk and blend until emulsified.
In a large serving plate, arrange the tomatoes in circle and top with some Basil leaves.
Drizzle some lemon dressing over the tomatoes and serve immediately.
Continue Reading
Chicken Noodle Soup
Posted on 24. Jul, 2009 by Guy Boulud.
Like most people, I just love having a bowl of homemade chicken noodle soup. It’s probably one of the easiest soup to cook. It takes a bit of time; but, I usually make the effort. I think nothing beats delicious, healthy homemade soup. Right? On that note, I hope I can encourage you to try cooking this hearty soup at home. I am sure you will enjoy it! For the main ingredient, do try to opt for organic/free range chicken, if possible. They are much tastier than the regular chicken, in my opinion. As for the pasta, you can use any variety or shapes of your choice. Enjoy!
Ingredients
1 (about 1.8 kg) Organic Chicken, whole
120 g Dried Pasta
1 Medium Yellow Onion, quartered
2 Stalk Celery, chopped
2 Carrots, chopped
5 Sprigs Thyme
1 Dried Bay Leaf
2 tsp Whole Black Peppercorn
16 Cups Water
Sea Salt to taste
Method
Bring a large pot of water to a boil. Blanch the chicken for about 8 to minutes. Drain and discard the water.
In a large stockpot, place the chicken, onion, celery, carrots, Thyme, Bay leaf, black peppercorn with cold water. Bring it to a boil and simmer for 45 minutes to an hour.
Remove the chicken from the pot. Let the chicken to cool slightly before removing the breast meat. (The chicken breast meat can be shredded and mix into the soup or reserved for another use.)
Return the rest of the chicken to the pot and continue to simmer for about 2 hours.
To make the chicken noodle soup: Bring 8 cups of chicken stock to a boil. Cook the pasta according to the manufacturer cooking instruction. When the pasta is cooked, drain and mix into the boiling chicken stock. Stir well and season with sea salt.
Note: Add the reserved chicken breast into the soup if desired.
Continue Reading
Perfection Pound Cake With Blueberry
Posted on 22. Jul, 2009 by Guy Boulud.
My son was eager to work on the next baking project since his first baking experience with me was such a huge success. In response to his keen interest, I quickly organized another baking session with him. This time, we chose to bake the Perfection Pound Cake recipe from the same cookbook by Dorie Greenspan. Interestingly, whilst helping out with the preparation, he suggested that we add some blueberries in the cake. I agreed and so he gently folded in 1-½ cups of blueberries into the batter. Our blueberries pound cake turned out great, a fantastic combination. Delightful.
Recipe adapted from Baking From my home to yours by Dorie Greenspan
Perfection Pound Cake With Blueberry
Ingredients
2 Cups All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
2 Sticks (8 0z) Unsalted Butter, at room temperature
1 Cup Sugar
4 Large Eggs, at room temperature
1 tsp Pure Vanilla Extract
1 1/2 Cups Blueberries (Optional)
Method
Center a rack in the oven and preheat the oven to 325˚F. Butter a 9 x 5 inch loaf pan or an 8 1/2 x 4 1/2 inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated-don’t over mix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. (Mix in the blueberries, if using) Scrape the batter into the buttered pan and smooth the top.
Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover loosely with a foil tent. If you’re using a 9 x 5 inch pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.
Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.
Continue Reading
