The gluten free harvest pancake.. Summer came and went with a blink and now we slide back into the warm, substantial meals for shorter days and cooler temps. It's football time again, and that means FOOD! Yes, I know that is an odd translation, but where do many women spend their time during football season? The kitchen!
On fall Sundays we like to indulge and relax. Maybe a little walk for fresh air and to get the blood moving, but no real exercise. Then.. bring on the food. Whatever craving existed during the week is wholly satisfied on a Sunday.
We started with the pancakes and eggs. The pancakes were made with cranberries, pecans, walnuts and bananas (wasn't ready to let summer go entirely!) with a Cabernet syrup. The spices were warm spices such as nutmeg, allspice and ginger. The pancakes are easy to put together and you can play with the ingredients based on what is in your pantry or fridge. The eggs, were more savory to compliment the sweetness of the pancakes and they had fresh rosemary, thyme and basil, granulated garlic and mineral salt for base flavor. I then added for substance chévre, spinach, olives and tomatoes.
This is a very satisfying way to begin an indulgent Sunday.
After a few hours to digest, we moved on to snack buffet of cheeses, cured meats, pickled goodies and olives. This preps us for the main feature - a whole roasted turkey. Made with mirepoix, fresh herbs, olive oil, tons of garlic, a splash of white and red wines, and butternut squash.
This was enjoyed with a glass of Frey organic red table wine. No desert necessary :) Our Sunday buffets have ranged from all apps to leg of lamb to Indian...
After a few hours to digest, we moved on to snack buffet of cheeses, cured meats, pickled goodies and olives. This preps us for the main feature - a whole roasted turkey. Made with mirepoix, fresh herbs, olive oil, tons of garlic, a splash of white and red wines, and butternut squash.
This was enjoyed with a glass of Frey organic red table wine. No desert necessary :) Our Sunday buffets have ranged from all apps to leg of lamb to Indian...
A common thread in all of my cooking is frugality. My Grandparents instilled that in me.
In everything I cook I try to stretch it, and you are already cooking. Make the most of your time and money! Cook in bulk and then "recycle" the food. Turkey.. you can make it Thanksgiving style with all of the fixings, curried, stew, soup, sandwiches, terrine, salad, with herbs de provence, the list goes on and on. Being Creative is fun!
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