Posts Tagged ‘pineapple’

Pineapple Upside-Down Pancakes

April 28, 2012

Breakfast is most likely the meal I make the least. Five days a week I am running out the door with a coffee and a granola bar, then on the other two we are generally headed to our local spots for something a bit more substantial like a quiche or some eggs.

So, it is rare that we stay in and I make something more than a bagel. But, when I saw this recipe it looked intriguing and simple enough that I wouldn’t have to spend my Friday night buying the relevant ingredients. The basics we all have (flour, etc.), and hopefully rum falls within that list for most of us as well. The only “special” ingredient was sliced pineapples, which fortunately can be bought in an can at anytime and stored in your pantry for this special occasion.

The result is not only incredibly tasty (and not too sweet as I had feared) but also beautiful. The pineapple soaked in rum, cinnamon and brown sugar has such a comforting quality, and the texture is the perfect contrast to the fluffy pancakes. And, if you have little ones around (like I did the week following this recipe’s debut), you can add some cherries for eyes and cut the pineapple in half for a mouth. My nephews thought they were the coolest pancakes they had ever seen.

So, stock your pantry with a few cans of pineapples and stay in one Saturday and Sunday to make this crowd pleaser. You will look like a star with little effort, and your belly will thank you. Thanks to Bon Appetit for this recipe!

PINEAPPLE UPSIDE-DOWN CAKES

Makes 8 pancakes
Pineapple:

1 tablespoon unsalted butter
1 cinnamon stick, broken in half
1 large pineapple, peeled, cut into eight 1/2″ rounds, cored
3/4 cup dark rum
1/4 cup (packed) dark brown sugar

Pancakes:

1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
Nonstick vegetable oil spray

PREPARATION
Pineapple:

Melt butter with cinnamon stick in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices; cook until light golden brown, 4–5 minutes per side. Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.

Pancakes:

Preheat oven to 325°. Set a wire rack on a rimmed baking sheet. Whisk first 4 ingredients in a large bowl. Add buttermilk and next 3 ingredients; whisk until smooth.
Heat a griddle or large heavy skillet over medium heat. Lightly coat with nonstick spray. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook each pan- cake until golden brown and bubbles form on top, about 2 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.
Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup.

Pork and Pineapple Fried Rice

January 17, 2011

For those who read my blog, you might be wondering where the heck I have been. Did the holidays swallow me hole? Did I bake so much I never want to see a chocolate chip again?

The true reason from my c absence is ironic really. I have been eating take out and going to restaurants the past 2 weeks BECAUSE I love to cook so much. Because I spend more time in my teeny, tiny kitchen than any other room in the house, we finally decided to redo it! Truly my dream come true.

I always try to be positive. There are those without a kitchen, or kitchens smaller than mine (although I have yet to see them). But, the terrible, outdated countertops and dirty linoleum floor had annoyed me to the point of insanity. And although I will still have a small space for my hours of cooking, it will be a pretty space. Which, truly, is all I can ask for!

My dear brother-in-law (thank you, John!) and husband (thank you, Rob!) put in new, gorgeous ceramic tile while I was on a work trip,  then my husband and I put in new trim and threshholds, put in new hardware, painted the walls a beautiful neutral color, and now the kitchen is plugged back in and back in business (no more appliances in the dining room, thank goodness!). The final step is in the beginning of February – new granite countertops.

Instead of boring you with fragments of photos, I will wait until the renovation is complete so I can give full before and afters.

Before the demo of 2011 began, I got one last recipe in – leading the way for many nights of Chinese takeout.

I am actually embarrassed to admit that since I couldn’t find Chinese sausage (does anyone know where I can find it? Findley market perhaps?), I substituted lil’ smokies. Sad, I know, but I figured it would have the same smokiness that the Chinese sausage supposedly has.

Despite my desperate substitution, the dish was amazing! Make sure to use a wok and let the rice sit for a minute to get the crusty edges that will soon become your favorite part of the dish. This one is a quickie, and can be easily done on a weeknight. Thanks to Food & Wine for this home version of take out – much better than any takeout I have had (and now I am officially a connoisseur!).

So, hears to my kitchen being open once again, and a newer kitchen on the way!

PORK AND PINEAPPLE FRIED RICE
4-6 servings

1/4 cup low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
3 tablespoons canola oil
4 ounces ground pork
3 small Chinese sausages (5 ounces), thinly sliced
3 scallions, white parts minced and green parts sliced
1 tablespoon minced fresh ginger
1/2 teaspoon minced garlic
1 hot red chile, seeded and minced
4 cups cold cooked jasmine rice or other long-grain white rice
1/4 cup cilantro leaves
1/4 cup finely diced fresh pineapple

1. In a small bowl, whisk the soy sauce with the hoisin and vinegar. Heat a wok or large skillet. Add the oil and heat until smoking. Add the pork and Chinese sausages and cook over high heat, stirring, until the pork is lightly browned, about 2 minutes. Add the minced scallion whites, ginger, garlic and chile and cook until fragrant, about 1 minute. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed, about 2 minutes. Stir in the scallion greens, cilantro and pineapple. Transfer the fried rice to bowls and serve.

BBQ Spiced Chicken, Salsa Salad and Pumpkin Chipotle Polenta

August 6, 2009

IMG_1121I have to admit, although I married into an Italian family (with the last name Pasquinucci), I had never cooked with polenta before. Not only did I have no clue how to even cook it, but I always thought it had the stigma of being like gruel with no flavor. So, in the spirit of Julia Child, I was not afraid and gave it a whirl!

For those of you who haven’t made it before, you will laugh at how quick and easy it is. Just boil chicken broth with half and half, throw in the polenta and it is done in literally 2 minutes. But, the trick is adding additional flavor – this recipe does a great job with chipotles in adobo (if you haven’t tried these before, start slow in adding them until you get the head you want) and pumpkin.

The chicken also has an amazing flavor, different than other BBQ chickens I have made.

This recipe is special thanks to Rachael Ray – whose spice and flavor I always love!

BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA

1 tablespoon grill seasoning
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon coriander
3 tablespoons dark brown sugar
4 boneless skinless chicken breasts
4 tablespoons extra-virgin olive oil, divided
4 plum tomatoes, chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1/4 fresh pineapple, cut into spears and grilled
2 limes
A handful fresh cilantro leaves, chopped
Salt and freshly ground black pepper
2 cups chicken stock
1 cup milk or half-and-half
1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
3/4 cup quick cooking polenta
1 (15-ounce) can pumpkin puree
2 tablespoons butter
2 tablespoons honey

Heat grill pan over medium-high heat.
Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.

Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.

Place chicken on grill and cook 6 to 7 minutes on each side.

Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.

Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.

Serve polenta with chicken and salsa salad.


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