Cornmeal Pancakes + Blueberry-Rhubarb Compote

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No fear. That's what I tell myself as I go in with the spatula to give the pancake a flip. No fear. I don't know why it makes me so nervous. Is it the possibility that it won't land gracefully? That it'll splatter and become misshapen? I have to psych myself up.

You can do it Brian! It'll be ok! Just go for it!  I take a deep breath. Flip. Minimal splatter. Slightly misshapen. I grab one that's been cooling on a plate and dunk it in the pot of simmering rhubarb and berries. One bite and I no longer care if they look perfect. They taste perfect. That's all that matters.

Cornmeal Pancakes + Blueberry-Rhubarb Compote

Cornmeal Pancakes + Blueberry-Rhubarb Compote

GILT_KINGSTON STATION-9979

Cornmeal Pancakes + Blueberry-Rhubarb Compote

Cornmeal Pancakes + Blueberry-Rhubarb Compote

Servings 4-6 servings

Ingredients

For the cornmeal pancakes1 1/4 cup all-purpose flour 3/4 cup finely ground cornmeal 1 tsp salt 4 teaspoons baking powder 1 tablespoon sugar 2 eggs 4 tablespoons melted butter, cooled 1 1/2 cups whole milk 1 1/2 teaspoons vanilla extract

For the blueberry-rhubarb compote 1 pint blueberries, rinsed and stems (if any) removed 3/4 lb rhubarb, chopped 1/4 cup water 1/2 cup sugar Juice of half a lemon

Instructions 

To make the compote 1. In a pot, combine blueberries, chopped rhubarb, water, lemon juice and sugar.  Set over medium-high heat. When it reaches a boil, reduce heat to low and let cook for an additional 5 minutes.

2. At this point, the fruit should have softened. Gently mash the fruit with a wooden spoon. Once some of the bigger pieces are gone, let cook for an additional 5 minutes.

3. Set the compote aside.

To make the pancakes 1. In a mixing bowl, combine the dry ingredients and then give them a quick whisk.  In a separate bowl, whisk together the wet ingredients.

2. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine (lumpy batter is ok)

3. Lightly oil (or use non-stick spray) a non-stick pan.  Set pan over medium heat.  Once heated, your pan will be ready for the pancake batter.

4. For each pancake, spoon 1/4 tablespoons of batter into the hot pan. You should be able to fit at least two in the pan. Let cook on one side until bubbles start to form on top.  At this point, flip the pancake over (have no fear!) and cook for another couple minutes, until browned.

5. Serve pancakes with butter and blueberry-rhubarb compote.

Omelet with Chèvre and Fines Herbs

Such a mixture of emotions. Hopeful, but anxious, too. Most of all, I'm thankful.  That I have Eric, who finds little ways to comfort me. His hugs make everything better. Or that kiss when he senses I've had a stressful day. And Maki. Who cuddles with me and gives me licks when I need them the most.  I'm thankful to be surrounded by friends and family that are so caring. It brings me so much joy to watch my nieces and nephew grow into such loving children. There's a lot to be thankful for and it's these times when I'm feeling overwhelmed that I need to remember all the wonderful things in my life.

Omelet with Chèvre and Fines Herbs

Source Adapted from Canal House

Yield 1 omelet

Ingredients 3 eggs Splash of milk 2 tablespoons butter Chèvre Chopped Fresh Herbs (parsley, tarragon, chives) Salt and pepper

Instructions

1. Crack the eggs into a bowl and pour in a splash of milk. Whisk for 30 seconds, until frothy.

2. Heat butter in a 10 inch non-stick skillet over medium-high heat. Once the butter has melted and becomes foamy, pour in the egg.   After a minute, lift the edges of the omelet with a rubber spatula and tilt the pan to allow the uncooked egg to run underneath.

3. Once the egg starts to set, but is still loose, sprinkle the chèvre along the center of the omelet.  Using the rubber spatula, fold  Sprinkle in one-third of the filling down the center of the omelet and sprinkle with one-third of the goat cheese. Using a rubber spatula, fold the omelet towards the center over the filling.

4. Transfer the omelet to a plate and sprinkle chopped herbs on top. Season with salt and pepper. Serve with toast or a salad or sliced fruit.

Breakfast Skillet

Breakfast Skillet via A Thought For Food

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I haven't worn a jacket at all this week. Or a scarf. Or mittens. Despite the rain, I'm close to pulling out my shorts and flip flops, but I know that as soon as I do we'll get nailed with a blizzard.

Y'all might be wondering how I can handle 40 or 50 degree weather without a coat. Well, let me tell you, I'm kind of weird. Unlike other Bostonians who bundle up in enormous puffy jackets fit for a trip to Antarctica, I have been sporting a five year old smoker's jacket from H+M. I like to think that it makes me a stronger person, someone who can handle anything... the freakin' Polar Vortex.  But the jacket is barely a jacket anymore.  There are holes all over... and I know it'd probably be a good idea to upgrade to something more substantial.  I'm just hoping it'll last until spring.

This breakfast skillet came about an in attempt to use up some root vegetables from our CSA (It didn't quite work... we still have a few bags of potatoes).  There have been a few alterations that I've made since the first time I tried it a couple weeks ago, but overall the concept has remained the same: a ton of sautéed veggies, a couple of eggs cracked on top, and then loaded with avocado and fresh herbs.  I decided to include some (very slightly) pickled jalapeños on top, but, of course, those could be left off. Or you can just douse it with hot sauce if you don't feel like going to the trouble of cutting up jalapeños.

Breakfast Skillet

Vegetable and Egg Breakfast Skillet

Yield 2 servings

Ingredients

1 jalapeño pepper red wine vinegar 2 parsnips, peeled 2 carrots, peeled 1 large (or two smaller) red potato, peeled 2 celery stalks, chopped 1 pint cherry tomatoes, cut in half 1/2 onion, sliced lengthwise salt pepper butter 3 eggs 1 avocado, pit removed and flesh sliced Cilantro Bread Lime

Instructions

1. Cut stem end off of the jalapeño.  Using a paring knife, scoop out the seeds and veins from the jalapeño.  Once this is done, slice the jalapeño into rings (approximately 1/4" wide).  Place rings into a bowl and cover with red wine vinegar.  Set aside.  

2. Cube the parsnips, carrots, and potato.  Transfer to a bowl.

3. In an 8" inch skillet (preferably a cast iron skillet), heat 2 tablespoons butter over medium heat.  Once the pan is hot enough, add the sliced onion and season with salt and for a minute.  Add the root vegetables to the pan, season with additional salt and black pepper and cook for 3 minutes, making sure to stir often.  Add tomatoes and celery and stir to combine.  Cook for 2 minutes and then add 1/4 cup of water to the pan. Season with salt and black pepper and let cook for another minute.

4. Make a well in the center of the pan and add the three eggs.  Cover pan and cook for 8 minutes, or until the egg whites have set. (Note:  You may want to check the eggs after 5 minutes and, if necessary, reduce the heat to low).

5. Once the eggs are cooked, season the dish with salt and pepper and top with avocado slices, jalapeño slices, and cilantro.  Squeeze some lime juice over the dish and serve.