Wednesday, October 22, 2014

Zucchini and Potato Pancakes with Roasted Red Pepper Cream



This morning, I got inspired to make a special breakfast. It is not very often that the hubby and I get to share breakfast together on a weekday. So for our special breakfast "date", I decided on these pancakes. Potato pancakes, in general, are delicious on their own but I added some shredded bits of zucchini for added fiber and flavor. And the cream sauce is absolutely necessary. Don't be surprised if you see this is another recipe in the future. I would suggest that you drizzle some on the top of the pancakes for serving, and place extra on the side for dipping.

A couple other notes: I used shredded hash browns because it certainly cuts down on the preparation time when you don't  have to peel and shred potatoes. And, as far as the roasted red pepper is concerned, any store-bought brand would do. Just be careful to drain most of the liquid from them before making the sauce. You don't want the sauce too thin otherwise it would just run off the pancakes. 


Enjoy! 

Zucchini and Potato Pancakes with Roasted Red Pepper Cream
Serves 2 to 3 

1 zucchini, grated 
4 cups shredded hash brown, thawed
2 tbsp chopped cilantro
2 tbsp chopped green onion
1 tbsp all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 egg, whisked 
Approx. 1/4 cup of vegetable oil
2 large roasted red peppers
1 small garlic clove 
2 tbsp mayonnaise
2 tbsp plain yogurt 


1. Place the grated zucchini and shredded hash browns on paper towels to soak up excess moisture. Gently squeeze out as much liquid as you can. 
2. In a large bowl, combine the zucchini, hash browns, cilantro, green onion, flour, salt and pepper. Stir in the egg, combining well. 
3. Heat a large skillet over medium heat. Add a couple tablespoons of the vegetable oil to the heated skillet. Add the mixture into the hot oil by the quarter cupful, flattening each mound of mixture a little. Cook until golden brown, about two to three minutes on either side. Repeat until all of the mixture has been used up. You might have to add additional oil as you cook the subsequent batches. 
4. For the sauce, puree the roasted red pepper and the garlic. Add the mayonnaise and yogurt, and continuing pureeing for a few more seconds until a smooth cream is formed. Season with salt to taste. 
Serve the pancakes warm, with a generous amount of the cream sauce drizzled on the top. 



Wednesday, October 15, 2014

Incredibly Rich Chocolate Brownies


Typically, I am not a brownie person. It is not something that is made often in our home nor is it something that I think about when I think of desserts. Cakes, pies, puddings (did someone say bread pudding?), tiramisu - yes. Not brownies. I am also not very good at making them which is probably why I'm not a  brownie person in the first place.  Most times, they turn out way too dry and almost brittle. Don't ask me how someone can mess up brownies. It just came naturally to me.

Not any more.

This recipe is adapted from Ina Garten's Peanut Butter Swirl Brownies and comes at a rare time when I do crave a brownie. A rich, dark, moist, intense chocolate brownie. The instructions are quite simple to follow - even I had great luck on my first attempt. They turned out perfectly. Be advised, however, these are rich! Lots of butter, lots of sugar and lots of chocolate. Enjoy!

Incredibly Rich Chocolate Brownies
Makes about 12

8 oz semi sweet chocolate chips (plus 3 oz)
3 oz unsweetened chocolate
8 oz butter
3 eggs
1 tbsp pure vanilla extract
1 cup sugar
1/2 cup plus 2 tbsp all purpose flour
1 tsp baking powder
1/4 tsp sat

1. Preheat the oven to 350 degrees F. Grease and flour an 8" x 12" baking sheet.
2. In a double boiler, melt 8 oz of the semi-sweet chocolate, the unsweetnened chocolate and the butter. Once melted, allow to cool slightly.
3. In a large bowl, stir together the eggs, vanilla, and sugar until combined. Do not whisk.
4. In a separate bowl, combine the flour, baking powder and salt.
5. Stir the cooled chocolate mixture into the egg and sugar mixture. Next, stir in the flour mixture.
6. Toss the remaining 3 oz of semi-sweet chocolate chips with a little flour and stir into the brownie mixture.
7. Pour into the prepared baking sheet and bake at 350 degree F for about 30 minutes until the tooth pick inserted in the middle comes out clean.
8. Cool to room temperate and them refrigerate for another hour before cutting into squares.