Wednesday, October 30, 2013

Buttermilk Pancakes with Glazed Strawberry

Pancakes are as synonymous with breakfast as bacon with eggs. I have found to give the pancakes that IHOP texture requires buttermilk as an essential component of the recipe's ingredients.

Rather that the usual syrup I took inspiration from the Miami Marquis and glazed frozen strawberries to produce a strawberry syrup similar to how the Marquis served their NY Style Cheesecake.

There was also the choice of an omelette served with this stack which came together quite nicely.

The recipe for these pancake follows:


1 1/4 cups all-purpose flour
1 1/4 cups buttermilk
1/2 cup melted unsalted butter plus 2 tablespoons for cooking
2 large eggs
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder

In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)

Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will "dance" around before evaporating.

Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter.

Monday, October 28, 2013

French Apple Pound Cake

French Apple Pound Cake - The Pseudo Chef 2013

I love cakes probably as much as the other guy however when that cake is paired with Apples I think I will appear ahead of everyone else. I dont know if this was mentioned in any previous post but I love apples with anything. My God no wonder in so many illustration of Adam and Eve the apple is used as the object of enticement. If the serpent had used caramelized apples then he would have snagged Adam sooner !

French Apple Pound Cake - The Pseudo Chef 2013

 Enough of the Bible stories let's get on with the post and the pics. I made this hybrid pound cake as part of an assessment; needless to say that the lecturer was wonderfully impressed as the cake delivered on all the key criteria, method, texture, appearance and taste.

French Apple Pound Cake - The Pseudo Chef 2013

Peer evaluation/feedback of the cake was also fantastic as not only did I receive numerous requests for the recipe but  I had to give samples as they practically stopped just short of threatening me with physical injuries.

The recipe is as simple as:

  1. Follow standard pound cake recipe 
  2. Caramelize your favorite apples 
  3. Apply apples to pan and then cake batter 
  4. Bake to perfection. 
  5. Flip and enjoy.

Choux Pastry - Profiteroles (Puffs)

Profiteroles - The Pseudo Chef 2013
Wow I was browsing the blog on the weekend and noticed that I had not posted for quite some time. As a matter of fact its been more than a year since my previous post which was just a couple pics; and preceding post was from the previous year. So that is equivalent to one post per year which is absolutely unacceptable - you would agree.

Well the first step to recovery is in admitting that a problem exists and that I have conceded. I will endeavor over the next few weeks to post some of the recipes that I have attempted during my long hiatus from this blog.

Profiteroles - The Pseudo Chef 2013
 I restart my posting with one of the more common types of pastry that is extremely versatile as it can be used in both savory and sweet applications. Choux Pastry and particular the savory 'Puff' as it is usually referred to has been an absolute favorite for many years. I attempted this pastry more than 20 years ago as a teenager and the results were far less than impressive, But that was in the day of cookbooks with little or no illustrations far less step by step picture recipes. Today's pseudo can benefit from Google searches and Youtube videos that can provide all the techniques required.

Profiteroles - The Pseudo Chef 2013

This French is super easy to reproduce once you follow a few keys steps which I have outlined in the recipe below.

Profiteroles - Yield 14-18 Puffs

  • 1 cup flour
  • 1 cup water
  • 4 oz butter or margarine 
  • 4 eggs
  • pinch of salt 

  1. Preheat oven to 230 C
  2. Slightly grease a cooking tray with butter
  3. In heavy bottom sauce pan over medium, heat put water,butter and salt to melt.
  4. Once butter has melted and there is a rapid boil, add all flour at once. 
  5. With a wooden spoon stir mixture vigorously until smooth cooking for about 5-7 minutes.
  6. The mixture should come together in the pan forming a soft smooth dough.
  7. Continue cooking until the mixture leaves a white film of flour on the base of the saucepan. 
  8. Remove from heat into the bowl of a stand mixer and allow to cool for 10-15 minutes.
  9. Once cooled add the eggs one at a time beating completely 
  10. Scrape mixture into a piping bag and pipe into mounds on baking tray  
  11. Bake for 10-12 minutes at 230 C then at 180 C for 20 minutes.
  12. Remove from sheet to cooling rack and cool completely before adding filling.