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When it comes to pancakes you can usually find me on team savory more than team sweet. With these recipes you don’t have to choose.
I like this batter to sit for a few hours on the countertop before I cook it. It makes the final product more digestible and gives it more of a fermented tang. However, if you would like pancakes in the morning, I would recommend letting the batter ferment overnight in the fridge. It should keep there for several days… pancakes on demand! Consider this pancake recipe a template, a basic primer that you can doctor up anyway you see fit. Chop up some kimchi and scallions and serve with a sesame soy dipping sauce. Tuck in some mixed berry jam along with a generous amount of lime zest. And there is certainly nothing wrong with the classic combination of a generous drizzle of maple syrup and some salty butter. Extra butter on mine, please.
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  Shrubs are an easy way to preserve a glut of produce and to extend the flavors of fleeting seasons. I marvel at just how much this shrub really does taste like a strawberry! It takes me back to going berry picking in the summer with my family and channels the free-wheeling days of late spring, early summer.
Having a shrub on hand allows you to assemble a sophisticated, refreshing and fun beverage within seconds. I love tossing a tablespoon or two into my water bottle when I go for a hike or adding a shot to sparkling water for an afternoon cocktail. Please note that the amount of apple cider vinegar is merely a suggestion. If your berries are on the sour side, you will likely want to use less. If they are sweet, you may wish to pour in more. Let your preferences and good judgment guide you.  Since this recipe is so simple you want to use the best of everything in it. Only the ripest, most beautiful strawberries should make the cut. Use true balsamic vinegar for the reduction, not a cheap imposter that has had thickeners and coloring added to it. The olive oil should be fruity and have just a touch of piquancy. And don’t even think about using a slice of sandwich loaf. You want a sturdy bread that has been baked with love and skill.
During my recent trip to Tucson Arizona I was able to buy several bags of tepary beans from one of the local health food stores. This was one of the few items that I knew I had to purchase while in town. I’ve used tepary beans before but have trouble sourcing them in Berkeley. Why go to all the trouble for just legumes? Simple. These small beans hold their shape after they are cooked making them ideal for salads, pilafs and toasts. They range in colors from black to white to mahogany and are mildly sweet with a smooth and creamy texture.
Nopales are another ingredient that I’ve become quite partial to but don’t cook enough with it. They are tart, with a crisp texture and can be eaten both raw or cooked. Don’t let their prickly exterior put you off. You can find them sold at many Mexican stores with their thorns already removed.  This recipe was, as Bob Ross would say, a “happy accident”. I was busy chatting away with a friend when suddenly she asked if I was making some sort of caramel. Whoops. I dashed to the stove, turned off the flame and looked into the saucepan. It was a black, angry mess. Compost fodder. Or at least I thought it was. I had foraged a few quinces last year and took my eye off of them and they turned to mush in the pot. Perhaps they were a different variety? Whenever I read about quince I hear over and over how tough they are. They require patience. Well, apparently I used the exceptions that time.
The “black angry mess” batch, however, was true to form in that it held its form. I wanted to keep this recipe fairly simple but I couldn’t resist adding in a bit of Ritual zero proof whiskey to the poaching liquid. It infused the quince with the most wonderful vanilla, oaky flavors. I did end up discarding the syrup (okay, it was more of a crust than a syrup) but the quince were surprisingly tasty. Thanks Bob Ross for the reframe. |
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