BLOG | Coast Cooking
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on March 6, 2015
This blog entry is not so much about a pancake recipe as it is about the combination of perfectly cooked pancakes, locally made sorghum molasses and tabs of cold, local butter.
The Irish recite a poem about colcannon, Japanese Haiku master Basho wrote about a cold melon, and I just don’t know why someone hasn’t written a poem about pancakes and sorghum molasses.
What could be better? Maybe biscuits and sorghum, but not much else.
PANCAKES AND SORGHUM
2 cups flour
3 tablespoons sugar
1 pinch salt
2 tablespoons baking powder
1/4 cup butter
1 3/4 cups milk
Combine the dry ingredients. Melt the butter and combine with the eggs and milk, now combine the dry and wet ingredients. Let rest for 15 minutes or so. Pour a big spoon full at a time into a hot buttered skillet, turn when bubbles appear on the surface. Keep warm until ready to serve. Serve covered in good sorghum and don't forget more butter.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on March 4, 2015
What could be as simple as making French fries? Well, if you are going to do them right, not taking any short cuts, then it does take several steps.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on March 2, 2015
Osso bucco, or braised veal shank can be a thing of wonder, but it also is pretty expensive.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on February 27, 2015
If you are using good quality pasta and not overcooking it, it doesn't take much more than some good olive oil and Parmigiano-Reggiano to make a satisfying meal. Remember it is about the pasta; do not drown it in sauce.