Happy 2014! As always, my resolution to blog more carries into the new year. I’ve committed for every Instagram photo of food that gets posted, a blog post must go hand in hand. With work, I’ve been back and forth to Vermont a number of times and have already enjoyed plenty of cheese and maple syrup. There have been so many wonderful (and not so wonderful) places to eat in VT, however I try to keep my camera use to a minimum so as not to scare my team away.
I started 2014 at home with Mr. E with a nice plate of blueberry and banana pancakes, my dad’s specialty which has really become a taste of home. What better way to start a fresh new year?
1 1/2 cups unbleached AP flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg
1 teaspoon pure vanilla extract
1 cup buttermilk***
1/4 cup whole milk
4 tablespoon melted unsalted butter
1 tablespoon unsalted butter
1 ripe banana
1/2 pint of blueberries
***Note: If you’re like me and never have buttermilk on hand, mix milk with plain yogurt to get that special tang. I used whole milk in the fridge, which is also nothing short of a miracle since I only drink skim. I may have ignored that the expiration date was on the day before. Whatever. It smelled ok. Then I added one of my Fage plain 2% Greek yogurts I had in the fridge since sacrificing yogurt for pancakes was a very easy decision.
In a large bowl, whisk together the egg, buttermilk, milk (or milk and yogurt mixture in my case) and melted butter. Add the flour, sugar, salt, baking soda and baking powder. Most recipes call for sifting, which I find tedious and unnecessary unless you have freakishly large solids in your sugar. Mix until the flour disappears, being careful not to overbeat the batter or you’ll end up with rubber frisbees.
Melt 1/2 tablespoon of the butter in a large skillet over medium heat. Cast iron is preferable but a non-stick skillet will do you fine. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 2 to 3 banana slices into the batter and stud with blueberries. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Enjoy with maple syrup.
Oh hi over there in the kettle!
Do you remember many moons ago, I mentioned my Dukedom at Craigie on Main? Well, since then I’ve felt it my personal goal to hang onto my title. Woe is me, I have such a hard life spending quality time eating the most delicious food.
Well you’ll also remember a few moons after those many moons, I mentioned my love for brunch. As it turns out, Craigie has a pretty sweet brunch situation on its hands and as many Sundays as we can, Mr. E and I drive down to Cambridge to grab either the corner table in the dining room or the furthest seats at the bar just for that brunch.
I don’t think I can say enough nice things about Tony Maws and the entire Craigie family, so from this point on, I will let the photos do the talking.
Ted making the most refreshing OJ
Slicing some fresh oranges to make dehydrated port soaked orange slices as a drink garnish (thanks for education Ted and Zach!)
Grilled Pineapple with a hint of curry undertones
Country Style Organic Whole Wheat Pancakes with warm port-soaked compote and maple syrup
Grass-Fed & House-Brined Corned Beef Cheek & Smoked Beef Tongue Hash topped with a slow-poached farm-fresh egg and crispy onion rings
House-made Doughnut with Confiture du Lait
Poached Pear, Organic Yogurt, and Pomegranate Seeds
Mesclun Salad topped with a slow-poached farm-fresh egg and crispy onion rings
House-Smoked Scottish Salmon & Mackerel Rillettes served with a bagel and traditional accompaniments (these fish change from week to week)
I’d tell you all to go, just make sure you steer clear of those barseats if you see me coming!
Craigie on Main
853 Main Street
Cambridge, MA 02139