PANCAKE TALK TUESDAY: RAY NORRIS DESIGN

Hello Neighbors,

This week I've taking a turn, not only do I have some delicious recipes to share, one of my favorite Interior Designer, Rae of Ray Norris Design stopped by to chat share a cocktail, and indulge in the meal with me. We had a blast. 

Rated as one of the Nations Top 20 African American Interior Designers by Pink Eggshell, she is definitely a force to be reckoned with. Based in Northern Virginia, Rae also has an office in Miami, Florida and works with clients around the globe. 

Learn more about Rae at www.raynorrisdesign.com

The Inspirational Designer Behind Ray Norris Designs Is  Rae P. Revelle, Named For Her Father's Sake, Ray Norris Designs Offers Modern Residential Design That Truly, "Speaks Volumes." 

Blueberry Lemon Pancake Pops

EQUIPMENT
Bella Cake Pop & Donut Hole Maker

INGREDIENTS

Pancake Batter
1 Cup All-Purpose Flour, (Spooned And Leveled)
2 Tablespoons Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Milk
2 Tablespoons Unsalted Butter, Melted, Or Vegetable Oil
1 Large Egg
1 Tablespoon Vegetable Oil
1 Cup Fresh Blueberries
2 Tbs Of Lemon Extract

STEP 1
Preheat Oven  In A Small Bowl, Whisk Together Flour, Sugar, Baking Powder, And Salt; Set Aside.
STEP 2
In A Medium Bowl, Whisk Together Milk, Butter (Or Oil), And Egg. Add Dry Ingredients To Milk Mixture; Whisk Until Just Moistened (Do Not Overmix; A Few Small Lumps Are Fine). 
Add Lemon Extract And Blueberries
STEP 3
Heat A Large Skillet (Nonstick Or Cast-Iron) Or Griddle Over Medium. Fold A Sheet Of Paper Towel In Half, And Moisten With Oil; Carefully Rub Skillet With Oiled Paper Towel.
STEP 4
For Each Pancake, Spoon 1 To 2 Tablespoons Of Batter Onto Skillet, Using The Back Of The Spoon To Spread Batter Into A The Holes
STEP 5
Cook As Directed by The Pop Maker Usually 60 seconds 
STEP 6 Allow to cool and add Pop sticks
STEP 7 Roll in Blackberry Syrup and Add Nutty Crunch

Inspired By WonkyWonderful.com

Inspired By WonkyWonderful.com

Blackberry Syrup
Ingredients:
10-12 oz Blackberries
1/3 cup Honey
1 Tbs Butter
1 Tsp Black Currant Preserve 

Nut Crunch (Dean Jacob's Ice Cream CrunchBlackberry Syrup Photo found on WonkyWonderful.com


Although this Tourte Milanese looks difficult, it isn’t.  You cook eggs and basil and roast red bell peppers. The rest is rolling out dough and layering ham and cheese along with the three, and that’s it – unless you feel the need to butcher a pig and make cheese. It makes a beautiful brunch treat or anytime main dish.  Switch out some of the ingredients for ingredients you like – for instance, broccoli instead of spinach, turkey instead of ham, cheddar cheese instead of swiss.  Endless possibilities. I decided to try Basil instead of spinach, just to add a twist. And it turned out delicious!

 

IMG_5197.JPG

Basil Tourte Milanese
INGRIEDENTS: 

Prep Time: 40 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours, 30 minutes

Yield: 1 9-inch round Tourte

Serving Size: 6 to 8 servings, depending on how you slice it

For the Eggs
est of Filling

  • 1 pound puff pastry, chilled - homemade or store bought. If using store bought, roll both sheets together to make 1 lb, then cut off 1/4 lb for the top of the torte. Use any scraps to cut out designs for the top, if desired.
  • 10 large eggs
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons snipped fresh tarragon
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons unsalted butter
  • 6 large red bell peppers
  • Salt and freshly ground black pepper to taste
  • 1 pound basil, trimmed and washed
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, peeled and minced
  • 1/4 teaspoon grated nutmeg
  • 3 tablespoons heavy cream (optional)
  • 4 ounces Swiss cheese or Gruyere, thinly sliced
  • 4 ounces Blue Cheese
  • 4 ounces (Lucerne Dairy Farms Blue Marble Jack Slices, found at my local Safeway Grocery
  • 8 ounces smoked or honey ham, thinly sliced
  • 1 large egg beaten with 1 tablespoon water and a pinch of salt

directions:

half the eggs, half the Basil, half the ham, half the cheese, all the roasted peppers, laid flat Continue layering in reverse order remaining half of cheese remaining half of ham remaining half of basil remaining half of eggs

  1. Prepare the pastry: Generously butter an 8 1/2-inch springform pan. Cut off one quarter of the pastry, cover, and set aside. Roll out remaining puff pastry on a lightly floured work surface to a 1/4-inch thick round. Carefully fit the pastry into the pan, pressing to get a smooth fit, leave a 1-inch overhang. Roll out the smaller piece of pastry until it is 1/4 inch thick. Cut out an 8-inch circle of dough for the top of the torte and lift it onto a plate or baking sheet. Cover both the crust and the lid with plastic wrap and refrigerate while you prepare the filling. If using scraps for cut-out designs, like leaves, place the cut-outs on a separate plate, cover with plastiv wrap and chill in fridge along with top and lined springform pan.
  2. Make the Eggs: Whisk eggs, herbs, salt and pepper together. Melt the butter in a large skillet over low heat and pour in the eggs. Gently but constantly stir the eggs around in the pan, pulling the eggs that set into the center of the pan. Slide the eggs onto a plate, without mounding them, and cover immediately with plastic wrap. You want a loose, soft scramble since the eggs will be baking for a little over an hour.
  3. Roast the peppers: Place whole and untrimmed, directly over the flame of a gas burner. As soon as one portion of a peppers skin is charred, turn the pepper. When black and blistered all over, drop into a bowl...cover with plastic wrap and let steam (I throw them all in a paper or large ziplock bag and seal it shut) for about 20 minutes. Use your fingers to rub off skin - DO NOT rinse under water, you lose flavor. Cut each pepper once from top to bottom, cut away the stem, open the peppers, and lay them flat. Trim away the inside veins and discard the seeds; season peppers with salt and pepper and set aside, covered, until needed.
  4. Alternatively, lay the peppers on a baking sheet and place them under the broiler, turning them as each side chars, then continue as instructed above.
  5. Note - The peppers release a lot of liquid once roasted. Make sure the peppers are dry (blot with paper towels) before adding them to the tourte. I cut up the roasted peppers because sometimes you end up with big or whole pieces pulling out with each forkful.
  6. Cook the Spinach: in a large quantity of boiling salted water for 1 minute to blanch it. Drain spinach in a colander, rinse with cold water, and press it to extract all of the excess moisture. Heat the oil, butter, and garlic in a large skillet over medium heat. Add blanched spinach and sauté for 3 minutes. Season with salt, pepper, and nutmeg, and add a little heavy cream. Bring quickly to the boil and stir so it mixes with the spinach. Remove the spinach from the skillet with a slotted and set aside. Once it's cooled, squeeze as much liquid out before adding it to the tourte.
  7. Assemble the Torte: Remove the pastry-lined springform pan from the refrigerator and layer the filling ingredients in the following order: (quick tip: Sprinkle a little dry bread crumbs or grated Italian hard cheese on the bottom of the raw crust before adding first layer of scrambled eggs to protect against a soggy bottom crust).
  8. With each layer, make certain that the ingredients are spread to the edge of the pan. Fold the excess crust in over the filling, and brush the rim of crust you've created with the egg wash. Center the rolled-out top crust over the torte and gently push the edge of the top crust down into the pan, pressing and sealing the top and bottom crusts along the sides. Brush the top with the egg wash and cut a vent in the center of the crust. Use the point of the knife to etch a design in the top crust, taking care to cut only halfway into the dough. Chill the fully loaded tourte for 30 minutes to 1 hour before baking.
  9. 20 minutes prior to baking; position a rack in the lower third of the oven and preheat oven to 350°F.
  10. Bake the Torte: Place the torte on a jelly-roll pan, give it another coat of egg wash, and bake it for 1 hour 10 minutes, or until puffed and deeply golden. Remove from the oven and let rest on a rack until it reaches room temperature. Run a blunt knife or offset spatula around the edges of the pan and release the sides. Let cool for 20 - 30 minutes before cutting. I let it cool for 1 hour before cutting because it still felt like it would fall apart upon cutting after 30 minutes.
    Remember, this serves anywhere from 6 to 8 people, depending on the size of the slices.  That’s barely an egg per person.  It sounds much worse than it actually is.

Recipe by Michel Richard Video of Michel Richard making the Tourte Milanese - Starting at 6:23

The Cocktail: Blackberry Lemon Rise

Ingredients:
Fresh Blackberries
(1 small pack) Courvoisier Cognac or your cognac of choice
 Limoncello Fabrizia 
Riesling 

Soak Blackberries overnight in Courvoisier cognac and Limoncello (Leave in the refrigerator until ready for use)
When ready use the juice from the blackberries, pour in glass 1/4 full and top off with your favorite Riesling wine or white wine...Cheers!

BERRY PANCAKE Muffins PREP TIME 15 mins COOK TIME 26 mins TOTAL TIME 41 mins

Author: Jen@CarlsbadCravings.com Original

Serves: 12 German pancake bowls

INGREDIENTS
Berry Pancake Muffins

  • 1 cup milk
  • 1 cup flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup butter, melted

  • Berry Filling
  • mixed berries (optional fresh or frozen blackberry,
  • blueberry, raspberry, can also use apples as an alternative)
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon lemon juice
  • 1/4 cup brown sugar
     
  • Crumb Topping
  • 1/3 cup packed light brown sugar
  • 1/3 cup all purpose flour
  • 1/4 cup oats
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, chilled and cut into pieces

    INSTRUCTIONS
  • Berry Pancake Muffins: Preheat oven to 400 degrees and grease cupcake pan.
  • In a large bowl, or your blender, combine all of the German Pancake ingredients except the butter and blend (or whisk) until smooth. Add butter and blend until well combined.
  • Add batter to the tins using a 1/4 cup measuring cup. Bake for 20 minutes or until golden brown around the edges. They will be VERY puffy but will deflate as they cool.
  • Berry Pie Filling: While the pancakes are baking and resting, melt 2 tablespoons butter in a large skillet over medium heat. Add berries, cinnamon, lemon juice and brown sugar and cook, stirring occasionally, until apples are tender and the liquid is absorbed, approximately 8-10 minutes.
  • Crumb Topping: While the apples are cooking, combine the sugar, flour, oats, cinnamon, and butter, in a medium bowl. Cut in the butter with pastry cutter, 2 forks, or place mixture in the blender and pulse into the mixture is crumbly.
  • Assemble: Evenly spoon cooked berries into German Pancake Bowls then top with the Crumb Topping (its okay if it gets messy!). Broil on the 2nd rack (approximately 10 inches from broiler) for 3-6 minutes, rotating pan half way through so the topping browns evenly. Remove when crumbs are golden.
  • Top with ice cream (optional) and consume.

Recipe inspired by Carls Bad Cravings 

FROM YOUR GIRLFRIEND NEXT DOOR

ANDREA 

LIVE LIFE in Color