Baked German Pancake

We have been to many restaurants that served these German "puff" pancakes. They are always impressive and somewhat intimidating. One day I ran across a recipe and decided to try them. Surprisingly, they are quite easy to make. I'm not especially fussy about sifting the flour, and they always turn out great. Do make sure that the skillet is generously buttered, and they come right out of the pan. This is one place it doesn't pay to skimp.

Baked German Pancakes

3 eggs

1/2 cup flour

1/2 teaspoon salt

1/2 cup milk

2 Tablespoons butter, melted

2 Tablespoons butter, softened

Preheat oven to 450 degrees F.

Using a wire whisk, beat eggs until blended. Sift flour, measure, and sift again with salt. Add flour mixture to beaten eggs in 4 additions ( in other words, add flour mixture 2 Tablespoons at a time), beating after each addition, just until mixture is smooth. Add milk in 2 additions (in other words, 1/4 cup at a time), beating slightly after each. Lightly beat in melted butter.

Using 2 Tablespoons softened butter, butter bottom and sides of a 9 or 10 inch heavy oven-proof skillet (not non-stick). Pour batter into skillet and bake in skillet at 450 degrees F for 20 minutes.

When you remove from oven, slip onto a heated platter and serve immediately, cutting pancake in quarters at the table.

Pancake is traditionally served with melted butter, a squeeze of lemon and a dusting of powdered sugar. It is also wonderful with any combination of toppings that you come up with.

I've serve this with maple syrup, lemon curd, and with raspberry jam. We've never been disappointed.

Nutrition Information per serving (1/4 pancake): 226 Calories; 16 g Fat (63.6% calories from fat); 7 g Protein; 14 g Carbohydrates, trace Dietary Fiber; 175 mg Cholesterol; 440 mg Sodium. Exchanges: 1 Grain (starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.

Chicken Farfalle with Sun-Dried Tomatoes and Artichokes

I love pasta. I could eat it every day. My husband isn't as fond of it. I was surprised when I made this the first time that his comment was "It needs more pasta". So with a little tweaking, here it is, "with a little more pasta"!

Chicken Farfalle with Sun-Dried Tomatoes and Artichokes

2 Tablespoons Olive Oil
2 Boneless, Skinless Chicken Breast Halves
2 Large Shallots, Minced
3 Cloves Garlic, Minced
1/2 Cup Low-Sodium chicken Broth
1/2 Cup Sun-Dried Tomatoes, Julienned and soaked in 1/2 Cup Boiling Water
8 Ounces Marinated Artichoke Hearts, Quartered
1/2 Teaspoon Salt, to taste
1/4 Teaspoon Freshly Ground Black Pepper, to taste
3 Cups Farfalle
1/4 Cup Fresh Basil Leaves, Thinly Sliced
1/4 Cup Parmesan Cheese, Freshly and Finely Shredded

Preheat oven to 375 dgrees F. Heat a large pot of boiling water on stove for pasta. While the water is heating, heat olive oil in a large, heavy ovenproof skillet (not non-stick) over high heat until oil is hot, but not smoking. Add chicken cubes; cook and stir until chicken is not longer pink, 2-3 minutes.

Add Shallots and garlic to pan with chicken while continuing to stir, until shallots are soft and translucent, 3-4 minutes. Add chicken stock, sun-dried tomatoes including water, artichoke hearts, salt and pepper; cook until mixture begins to boil, about 1 minute.

Remove pan from heat. Cover and place in preheated oven. Bake 14-16 minutes.

In the meantime, cook farfalle in salted, boiling water until a dente, about 10 minutes. Keep warm until chicken is done; drain.

Remove skillet from oven. Put drained pasta into a large bowl. Put contents of skillet over pasta; add basil. Stir to combine.

Serve in shallow bowls, or put large bowl on table and allow guests to serve themselves. Sprinkle grated parmesan on pasta when serving.

Makes 6 servings.

Preparation Time: About 30 minutes.

Nutrition Information per serving: 257 Calories; 9 g fat (30.7% calories from fat); 17 g Protein; 27 g Carbohydrates; 3 g Dietary Fiber; 25 mg Cholesterol; 518 mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean meat; 1/2 Vegetable; 1 1/2 Fat.

I think this would also be good with mushrooms. Add about 4 ounces of sliced mushrooms with the chicken, if desired.

Guacamole

It's Super Bowl Sunday! Who are you cheering for? I lost complete interest when the Green Bay Packers lost two weeks ago - I grew up in Wisconsin. Now the big question is whether or not Brett Favre will retire with the last ball he threw an interception. Time will tell.

Of course, the most important thing about the Super Bowl is the spread that is put out at the Super Bowl Party you go to. I'm bringing Chips and Guacamole this year.

My 7 year-old daughter says I make the best guacamole in the world. Now you should know that this may just mean that she likes guacamole. I can't remember many times when she had guacamole that I haven't made. She surprises me sometimes, with the things that she likes. Other times she surprises me with the things she won't eat. One thing that I'm very happy that she'll eat is Mexican food (she'd starve if she didn't - I cook a lot of Mexican inspired dishes!) This is my favorite Guacamole.

Guacamole

1 Large Ripe Avacado

1 1/2 Tablespoons freshly squeezed Lime Juice

1/4 Cup Red Onion, Minced

1 Tablespoon Green Chile, minced

1 Roma Tomato, seeded and diced

1 Clove Garlic, minced or pressed

1/4 teaspoon Kosher Salt

Skin the avacado, and remove the pit, saving the pit for later use. Place the flesh of the avacado in a medium bowl; add the lime juice and mash the avacado with a fork, until no large chunks remain. Stir in the onion, chiles, tomato, garlic and salt. When you finish the Guacamole, put the reserved pit in the bowl until serving time. This helps keep the color "fresh". Chill the guacamole before serving, if prepared ahead, but serve it at room temperature. This is much better eaten the day it is prepared.

You can choose the "heat" of the chile that you prefer. I use mild green chiles (like Anaheim or Poblano), but it is also good with Jalapenos. You can also choose whether to use fresh or canned chiles, but personally, I prefer fresh. You can also roast the chiles if desired.

Serves about 4

Nutritional Information per serving: 92 calories, (69.6% calories from fat); 8 g fat (5 g MUFA); 1 g protein; 6 g carbohydrates; 2 g dietary fiber; 0 mg cholesterol, 125 mg sodium. Exchanges: 1/2 vegetable; 0 fruit; 1 1/2 fat.