Morning or evening

There is something decidedly comforting about having breakfast for dinner. I don't believe the same can be said about having dinner for breakfast. I am one of those people that loves breakfast. If we go out any time before noon I want to eat breakfast out. I love places like the waffle shop where I can get potatoes, eggs, some sort of breakfast meat with biscuits and gravy. During my last pregnancy I absolutely craved eggs over easy with toast. Not something I usually eat, but it sure sounded good.
Whenever I read about a new recipe for breakfast food, I just have to try it. I have come across so many delicious recipes, I almost can't decide what to make at times.
The sad thing is, my husband doesn't share my affinity for breakfast. I love it all: scones, waffles, pancakes, bacon, eggs, sausage, casseroles, baked eggs in cream, eggs benedict, bagels, biscuits and gravy, stratas, frittatas, french toast, oatmeal, cold cereal, breakfast breads, muffins, cinnamon rolls, coffee, orange juice, omelettes, donuts, breakfast burritos, fried potatoes, bagel sandwiches, english muffins, etc. Really, the list could go on and on. My husband, on the other hand, doesn't really like eggs for breakfast. If it was up to him he wouldn't even eat breakfast. I have convinced him it is healthier for him to eat breakfast than to skip it, but he normally doesn't eat that much and he normally just wants carbs.

So, we end up eating a lot of things like pancakes, waffles, muffins and breakfast breads. I am always trying different pancake recipes, I have made pumpkin pancakes, sweet potato pancakes, oatmeal pancakes, buttermilk pancakes, chocolate chip pancakes...you get the picture (I just really can't stand making the same things. It's a curse.)
I made pumpkin pancakes with cider syrup, and they were awesome. Then, I got a magazine that had apple cinnamon pancakes with cider syrup and I thought, 'I made those before' (I hadn't...children put holes in your memory). So, anyway, the recipe said to use grated apple. As I thought about making these, grated apple didn't appeal to me. I have peeled and cut up apple and put it in pancakes, but envisioning grating an apple was doing strange things to my desire to make these pancakes. I thought about just peeling, coring, and dicing an apple, then running in the food processor until a little lightbulb in my head went on *ding*. I have applesauce in the fridge, how about just subbing that? So, with a few alterations, (changing a few of the spices and upping the amount of applesauce) these pancakes were born.
I have made them two more times since (that was last week...) and everybody loves them. My son asks for 'mancakes' and the kids squeal when they start coming off the griddle...the cider syrup really adds a delicious flavor. It tastes exactly the way you would expect. Now, if you don't have pancake mix on hand, just make your favorite pancakes, and add the applesauce (don't change your recipe) and cinnamon, and top with the cider syrup. Fantastic!
Now, if I could just get them to last long enough to take a picture...

When greasing the griddle, I like to spray it with a non stick cooking spray (read: PAM) then put about a teaspoon of butter in also, to give the pancakes a nice buttery taste, without relying on the butter to keep it from sticking.

Ingredients
2 cups complete pancake mix
1-1/2 cups water
1 cup unsweetened applesauce
1 teaspoon ground cinnamon


CIDER SYRUP:
1/2 cup sugar
1 tablespoon cornstarch

1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup apple cider or juice
2 tablespoons butter, cubed
1 tablespoon lemon juice

Directions

In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and pumpkin pie spice. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes. Yield: 12 pancakes (1-1/4 cups syrup)

Valentine's Day dessert

When considering the greeting card holiday known as 'Saint' Valentine's Day, we are bombarded by reds and pinks in every grocery aisle, on every checkstand magazine rack and there are giant advertisements crowding Starbucks, the post office, department stores and malls across America. I was recently in my grocery store of choice and I noticed they were advertising a meal for two that could be purchased for just $80. Even if you don't know how to boil water, this deli will provide the means for you to have a steak dinner with rich bernaise sauce, some decadent dessert, complete with an appetizer and vegetable. You also have the option to eat out. Any restaurant will pitch that what every woman wants is to be treated to her favorite meal, even if it's McDonalds.
Our tradition has been to eat out on our Anniversary, which happens to be very close to Valentine's Day, being February 4th, and to eat in on Valentine's Day. Thereby we avoid the Valentine's Day crowds and still have the best of both worlds. I do love eating out, and this year on our Anniversary we ate three delicious meals at three different restaurants (I will soon be writing about where you should eat if you are in Santa Cruz or Carmel by the Sea). On the other hand, I do love eating in. There is something so rewarding to making that special meal for that special someone. On every special occasion my husband requests essentially the same meal: Steak, green beans, potato. Cheesecake. So, I have found many different ways to make steak, and I make the same cheesecake, year after year.
Don't get me wrong. I love cheesecake. We had it in place of a traditional cake at our wedding because we both love it so much. But sometimes I just wish I could make something else. Something that demands a little more, something daring. Yet, we always end up at cheesecake. Not chocolate cheesecake, or pumpkin cheesecake, or cookie dough cheesecake, or even cheesecake with cherry topping. Just plain, old, plain cheesecake.
So, I have decided to begin a new tradition. In the weeks leading up to Valentine's Day, I make many different desserts that sound delectable to me, for myself, as my Valentine's Day present to myself, and we have several different types of chocolate dessert for about three weeks straight. Like this Milk Chocolate Souffle. It is divine. Now, I believe dark chocolate has a very solid place in this world, but there is something about milk chocolate that speaks to me on a different level. Take this souffle, for example. It is not too grand for a weeknight meal. Just a few common ingredients: good quality milk chocolate, eggs and heavy cream, and in a short time you have a delicious dessert worth that little bit of extra effort.

When I saw this recipe, I decided I needed to try it. I have made souffles before, but this one just sounded delicious. It also had a nougat topping that sounded just wonderful. I made a few very minor alterations, as in, I omitted the toasted almonds and used extract instead of the called for liquor, and we loved it.
While it may not become a new tradition for Valentine's Day, it will definately be tucked away for an impressive do ahead dessert (it can be made up to six hours in advance and refrigerated).
Then, on Valentine's Day, we will still have cheesecake.

Soufflés:

12 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/2 cup heavy whipping cream
2 large egg yolks
Pinch of salt
6 large egg whites, room temperature
2 tablespoons sugar

Nougat whip:

1 large egg white, room temperature
1 1/2 tablespoons honey
1/3 cup chilled heavy whipping cream
1/4 teaspoon almond extract

For Soufflés:

Special equipment: 8 3/4-cup soufflé dishes
 
 Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.
Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. DO AHEAD: Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.

For nougat whip:

Using electric mixer, beat egg white in medium bowl until soft peaks form. Gradually add honey, beating until soft peaks form, about 3 minutes.
Combine cream and amaretto in another medium bowl and beat until thick and soft peaks form. Fold whipped cream mixture into meringue. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
Position rack in center of oven and preheat to 400°F. Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.
Serve soufflés immediately, passing nougat whip alongside.

My obsession

I have noticed, as I have perused magazine articles, cookbooks and blogs, that those who find food more than just fuel tend to move from one recipe induced obsession to another. This is the pattern that most often occurs in my experience:
Step 1. I read about a new recipe (or see it when I am lucky enough to have time to watch Food Network). I think, 'I should try that. It's different, I have most of the ingredients or could come by them easily enough and it sounds so good.'
Step 2. I pull the recipe out of a magazine and place it in my 'to make' pile. (PS I would not recommend doing this as I have found that they get lost and/or misplaced. It is easier to just leave it in the magazine) After reading and rereading the recipe several times over so I know what I need for it, how much time it will take, etc. it somehow makes its way to my menu sometime in the next month. That, or, if I am especially excited about this particular recipe, I just randomly decide one night to make it. So I go out and buy any ingredients I need and make a night of it.
Step 3. We decide that it was decadent. So much better than a restaurant. So much cheaper than a restaurant, and just absolutely delicious.
Step 4. Repeat with minor alterations.
Step 5. See step four.
Step 6. See step five.
You get the idea.
Take for instance, gnocchi with peas and chanterelles. In case you are wondering, chanterelles are mushrooms (you know who you are out there). I look at the recipe and decide to leave them out, because my husband is not a big fan of mushrooms. Now, he would eat them if I made this dish, and he probably would really like it, but I don't keep mushrooms around all that much because they are not that popular with the family (oftentimes our dinner party includes my mom, dad, and teenage sister). So, I would probably substitute something safe, like proscuitto, ham or bacon, that has been fried up real crispy and tossed in with the peas and cream sauce.
The possibilities are endless. It is great with tuna in place of the meat. No truffle oil? I use plain extra virgin olive oil. I had extra gnocchi, so I threw them in the freezer before I cooked them and just threw them into the boiling water frozen. 
The next time I went to make gnocchi, a sad thing happened. I couldn't find the recipe I had pulled out of the magazine. So, I looked up the recipe online, and lo, and behold, discovered a recipe for gnocchi with butternut squash, mushrooms and sage in brown butter. Again, we omitted the mushrooms, but I had a butternut squash sitting on my counter, waiting to be roasted and pureed for muffins and soups. I cut up the leftover and reserved it to use in this recipe.

The recipe also called for purchased herb gnocchi, but part of the joy of eating it is making it from scratch. So I continued searching until I found the recipe I had used before. I found it, and combined the two. I heated olive oil and some butter in a saucepan and cooked the sage in it. I then removed the sage with a spatula and dumped the roasted squash in. I had cut it into about 3/4 in. pieces, and I sprinkled the entire thing with salt and pepper. I waited until a nice crust had formed and then turned them in the pan. The aroma was delightful. The sweet, mellow flavor of the roasted squash combined with the browned butter and some freshly grated Pecorino Romano is absolutely seductive. Sprinkle the crispy sage leaves on top and you have a comfort meal to cozy up with on a cold winter night.

The funny thing is, gnocchi won't be my favorite for long. As a matter of fact, I feel it being slowly replaced by something else...