Mar 27, 2011

Swedish Pancakes

I should probably begin this post with three confessions. First, even though I call this a recipe blog, this post does not offer a recipe. It's more of a referral or a recommendation. Second, I can't say that I know anything about authentic Swedish pancakes, so take what I say here with a grain of salt. I think of these more as crepes. Finally, I'm probably recommending something here that you already make at home and do so easily and cheaply. I have made crepes before, and I love them, but this is a shortcut for when I'm feeling lazy.

That being said, I dropped by IKEA on a whim yesterday and found that they sell pre-made Swedish pancakes (Pannkakor) in the frozen food area. There are a dozen to a bag and each bag costs about $4.30. All you do to reheat them is to put them in the microwave for a few minutes. Voila! Then you can top them with butter, jam, maple syrup, whipped cream, fresh fruit, powdered sugar, or whatever. Actually, one of my favorite ways to serve them is to squeeze a little fresh lemon juice over the heated pancakes and then top them with butter, maple syrup, a scattering of fresh blueberries, and a dusting of powdered sugar. Delish!

I also need to try these with savory fillings/toppings. Anyway, give them a try and let me know what you think.

Mar 16, 2011

Al Forno's Roasted Asparagus

This recipe for roasted asparagus is only slightly different from a recipe I posted previously. In this case, there is no Parmesan cheese or black pepper, and the asparagus is cooked at a higher temperature. But I like both versions. This recipe comes from The Essential New York Times Cookbook.

"You'll love the strategy in this recipe. By placing your oven rack on the highest shelf and roasting the asparagus on it with the oven cranked to 500 degrees, you get perfectly roasted sprouts--shocked with heat on the outside, moist as morning grass on the inside.

1 1/2 pounds asparagus
2 to 3 tablespoons olive oil
Kosher salt

1. Move an oven rack to the highest shelf and heat the oven to 500 degrees. Wash the asparagus under cold running water. Cut away about 1 inch from the bottom of each spear. Place the asparagus in a single layer in a roasting pan and brush with the olive oil. Sprinkle with salt to taste, and shake the pan or roll the asparagus so the salt disperses.
2. Roast the asparagus until the spears are tender when pierced with the tip of a knife, 10 to 12 minutes, depending on the thickness. Transfer to a serving platter. Serves 6."