Pancakes & Soup?!

Despite a lack of posts lately, Steve and I have been cooking up some yummy meals in the kitchen.  They've been tasty, just not too original, a lot of the time it's just good old standby recipes.  In the last week though we've gotten THREE new cookbooks and they've inspired us to explore more recipes and try some new things.  Technically we only have one of the three here now, but the other two will be here tomorrow (if the truck can plow through the snow) and I can't wait.

The cookbook that I got last week is great. I've only had it for a few days and I've already read through the whole thing ( yes I read cookbooks).  It's Heart of the Artichoke and Other Kitchen Journeys by David Tanis.  I love the rustic feel about it.  It's much different than a lot of the cookbooks that are out there today that focus on molecular gastronomy.  This is all about sitting around the table with family and friends and eating delicious, whole foods.

Tonight we made one of the recipes from that book (and hopefully I'll have more to post in the future).  Just a simple recipe but pretty good, Jalapeno Pancakes.  We served it with a side of Cauliflower and Leek Soup from a recipe I found on the blog Green Kitchen Stories.  Soup and pancakes?! Why not.  It was delicious, warm, and filling; perfect for a super chilly night like this evening. 

 

  

Cauliflower and Leek Soup from Green Kitchen Stories

• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 1 clove garlic, mashed
• 1 pinch of chili powder
• 1 cauliflower
• 2 leeks
• 4 cups (1 l) water - I used vegetable broth
• 1/2 to 1 lemon, depends on the taste (juice and peel)
• fresh thyme
• sea salt & pepper
• roasted almonds (roughly sliced)
• Dollop of sour cream

Add olive oil to a pot over medium-high heat. Stir in the onion, garlic and chili and cook until the onions soften. Add cauliflower and leek and let it fry for a couple of minutes. Add water and let it boil and then lower the heat and let it simmer until the vegetables are soften. Pour half of the water into a bowl and set aside. Use a hand blender to puree the soup. Stir in lemon juice and peel, thyme, salt and pepper. If the soup is to thick add some of the water.  I didn't remove any of the broth which is why mine came out more brothy than the recipe posted, I still thought it was very tasty though.
Pour into bowls or cups and serve with fresh thyme, lemon peel or juice and roasted almonds.

  
Jalapeno Pancakes from Heart of the Artichoke and Other Kitchen Journeys by David Tanis

• 1 cup all -purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1 egg, beaten
• 1 Tbsp melted butter or olive oil
• 1/2 cup thinly sliced onion or scallion
• 1 or 2 jalapeno chiles, sliced thin
• 1/2 tsp toasted coarsely ground cumin

Mix up the batter, and stir in the onion, jalapenos, and cumin. Heat up the griddle, and make your pancakes.

 Enjoy :)