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Sunday, January 6
Food Blogga Exposed! Savory Chestnut Pancakes with Pancetta and Creme Fraiche
I've tried recipes from Gourmet, Bon Appetit, Cooking Light, and even Martha. They always come too heavy or too dry or too flat.
So when Jeff and I felt like having pancakes on Sunday, I went where no respectful food blogger goes -- to the Bisquick section of the supermarket baking aisle.
There I furtively placed a box of Heart Smart Bisquick in my cart, proceeded to the checkout, and almost made it to my car, when I was accosted by the Food Blogging paparazzi. Despite my protestations, their persistence was formidable.
I was caught red (box) handed. I confessed on the spot. I needed the Bisquick.
Let me tell you. It was worth it. I made savory, holiday inspired chestnut pancakes. They were the fluffiest, tastiest pancakes I had made in quite a while.
The interplay between the salty pancetta, the sugary maple syrup, and the sour creme fraiche is remarkably satisfying. Plus these savory pancakes balance the sweet gnocchi I made a few weeks ago.
Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup
My inspiration for this recipe came from an original in Bon Appetit.
Makes 10 (3-4-inch) round pancakes.
Print recipe only here.
1/4 cup coarsely chopped toasted pecans
1/3 pound pancetta, cut into 1/2-inch-dices
1 cup Heart Smart Bisquick
scant 3/4 cup milk (I used skim)
1 egg white
1/4 cup coarsely chopped bottled chestnuts
1/4 cup pure maple syrup, warmed
1/8 tsp ground cinnamon
Creme fraiche
To toast the pecans, place in a small, dry skillet over medium heat for about 1 minute, or until golden brown. Shake the pan handle gently to ensure even toasting. Remove from heat.
Cook pancetta in a medium skillet over medium heat until brown and crisp; transfer to a paper-towel lined plate.
In a medium bowl, add Bisquick, milk, and egg white, and mix well until smooth. Gently stir in chestnuts. Let batter rest for about 10 minutes.
Meanwhile, add maple syrup and cinnamon to a small pan and warm over a low simmer.
To make the pancakes, place a thin layer of canola oil on a pancake griddle over medium heat. Place a drop of batter on the skillet to make sure it's hot enough. Drop batter by rounded tablespoonfuls (about 1 heaping). Cook pancakes until golden brown and cooked through, about 2-3 minutes per side.
Transfer to a warm plate until ready to serve. Top with créme fraîche, pancetta, and cinnamon maple syrup.
You might also like my:
Potato, Pepper, and Onion Frittata
Heuvos Rancheros with Salsa Verde
Persimmon and Date Bread
Date, Fennel, and Pistachio Scones
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72 comments:
- Debra said...
- This comment has been removed by the author.
- January 6, 2008 at 6:43 PM
- Debra said...
You're so funny...glad to hear your success story.
- January 6, 2008 at 6:45 PM
- Sam said...
that made me giggle
- January 6, 2008 at 6:53 PM
- T.W. Barritt at Culinary Types said...
Ha! We all have our "dirty little secrets!" But, leave it to you, Susan, to make Bisquick elegant!
- January 6, 2008 at 6:54 PM
- Namratha said...
Hehehe, Susan you have me in splits over this post! :-D Glad the pancakes turned out well, they look delicious :)
- January 6, 2008 at 7:00 PM
- Toni said...
Honey, we all turn to a box from time to time! Yep. In fact, Mimi over at French Kitchen in America had a whole Bisquick recipe event last year. Lots of bloggers turned in their recipes, and let me tell you, it felt GOOD to see so many cool chefs owning up to their Bisquick habits!
It's been years since I ate pancakes, but chestnuts and pancetta and creme fraiche? Oh, girl, you've got me drooling!
- January 6, 2008 at 7:18 PM
- Elly said...
I love this post :) Glad your pancakes turned out great. You had me at chestnut pancakes but I was on the floor at pancetta and creme fraiche. Mmmm.
- January 6, 2008 at 7:54 PM
I tried once....one time....to pick up a box of Bisquick and somehow, I don't know what happened.....my hand just wouldn't reach out to it. I had to implement Plan B with my recipe. Which in my house usually means it goes in the recycle bin.
And it sounded so good too!
LOVE the photos!!
Kate (in the Kitchen)
Anonymous post responser who hates anything Google
- January 6, 2008 at 8:00 PM
Bisquick or not, these look positively amazing . . . love the salty-sweet thing going on.
- January 6, 2008 at 8:06 PM
- Elle said...
The photos cracked me up...too funny. I use this version of Bisquik myself...can't always find the time to bake from scratch. Your pancake recipe is divine...sweet, salty...fluffy, sticky. mmmm
- January 6, 2008 at 8:39 PM
- Elle said...
Just figured out that I'll be away from computers on the 11th...so want to wish you in advance a happy blog birthday. Your blog is always fun to read and has great recipes.
- January 6, 2008 at 8:53 PM
- Manggy said...
Susan, there's nothing to be ashamed of! We are all busy people and it doesn't hurt to cut time-corners here and there. Also, Bisquick as far as I know is basically just a pre-mixed packaged product. You could probably make your own Bisquick from flour and leavening agents. It's not like you're making artificial pancakes!
P.S. The pancakes look excellent!
- January 6, 2008 at 9:40 PM
They do look quite good, but as an international reader - what the heck is bisquick?!
- January 7, 2008 at 12:52 AM
- Nic said...
Great post, very funny! I'll admit I used Bisquick when I lived in Az, the pancakes were pretty good!
- January 7, 2008 at 3:17 AM
- Mike of Mike's Table said...
lol, I read about this scandal in Us Weekly. Looks like a good way to dress things up a bit though. ;-)
- January 7, 2008 at 4:50 AM
- Asha said...
LOL!!! I loved your mug shots!!
Really!! Pancakes are the easiest to make though. We are used to making our Dosas I guess. Ricotta pancakes looks delicious!!
Happy Monday Susan.
- January 7, 2008 at 5:22 AM
- Finla said...
I loved this post.
Loved the pictures too :-)))
- January 7, 2008 at 5:36 AM
- Peter M said...
Ahahahaha, Susan you made almost fall off my chair...the photos are hilarious...Bisquick Blogga is your new moniker!
As for the pancakes, you get bonus points for making them savory.
- January 7, 2008 at 5:42 AM
I would love to try this, sounds very simple and nice:)
- January 7, 2008 at 5:43 AM
I'm splurting coffee all over my screen, what a hoot, Susan!
My mother insisted on homemade pancakes for years and years. Then she found out that our small town's local diner (in a gas station, natch) secret to light and fluffy pancakes was Bisquik. From then on, she insisted on Bisquik.
Very fun, m'dear though you certainly have brought Bisquik to a new elevation!
- January 7, 2008 at 7:02 AM
funny! my mom always makes waffles from mixes, and they're delicious! what a neat recipe! :-)
- January 7, 2008 at 8:24 AM
- Rachel Rubin said...
I have always had the hardest time with chestnuts - I had no idea they came bottled! In the past I have purchased a bag of chestnuts and attempted to "roast" and "peel" them. It never worked.
- January 7, 2008 at 8:28 AM
Ha! This is why I don't make pancakes. :-)
- January 7, 2008 at 8:38 AM
- Mishmash ! said...
:))))))))))))))) that was a refreshingly hilarious post :))))))))))
- January 7, 2008 at 9:24 AM
- Le Flâneur Novice said...
Since the first day I saw your picture here I feel close to you (inside myself), and you make me really smile...
But this time made a big laughter!
Thanks Susan!
- January 7, 2008 at 9:32 AM
- Mansi said...
I made a giant family-sized baked banana and walnut pancake too this weekend Susan! and guess what I used!??? yep Bisquick:) I love it, and always use it, so if that's a crime, I'll share it with you:)
- January 7, 2008 at 11:00 AM
- Susan from Food Blogga said...
Debra-"Pancake success"--I love the sound of that!
Sam-It's good to giggle. :)
TW-Leave it to you to say something just right. :)
Namratha-Oh, good, I love to make people laugh.
Toni-I never saw that event--it must have been great.
Elly-The flavors are really spectacular together.
Kate-I'll have to remember not to make pancakes if you're ever visiting out here! ;)
Sarah-How I love anything salty-sweet.
Elle-Mmmm...I should've used your adjectives in my description. :) Thanks about the b-day--how incredibly thoughtful of you!
Manggy-Aren't you kind. :)
Ellie-It's a powder pancake mix to which you add eggs and milk. It's a shortcut to making them from scratch.
Nic-I guess when you're in America, you've gotta use it, at least occasionally.
Mike-US Weekly already picked it up? What's next--a segment on Entertainment Tonight? ;)
Asha-It's good to laugh on a Monday, isn't it? :)
Happy Cook-It was fun taking them too ;)
Peter-Bisquick Blogga, huh? I kinda like it.
Sorina-They were really easy.
Alanna-So, that's why diner pancakes are always so good... ;)
Sugarlaws-I haven't tackled waffles yet...
Rachel-You'll never go back to roasting again. At least I haven't.
Ann-I hear ya.
Shn-Oh, good. Thank you! :)
Bal-That is one of the sweetest comments I have ever received. Thank you kindly.
Mansi-Mmmm...banana and walnuts might be next. I love that combination.
- January 7, 2008 at 11:10 AM
- Suganya said...
You are naughty, Food Blogga ;)
- January 7, 2008 at 12:26 PM
This is so funny susan...a great laugh...so when is the jury out with the verdict?
- January 7, 2008 at 12:54 PM
- Cakelaw said...
These pancakes look delish - it's always great to have a helping hand from a packet mix every once in a while!
- January 7, 2008 at 1:57 PM
- Nora B. said...
lol! You are so funny, Susan. :-) The combination of flavour sounds delicious. How's Jeff's pancake skills?
- January 7, 2008 at 2:14 PM
- MeloMeals said...
HA! We'd never know it if you didn't fess up.
They look great! What is the difference between heart smart bisquick and regular bisquick? I've never had bisquick before...so I don't even know what it is.. must google.
I have a dirty, dirty secret.. I like instant mashed potatoes and sometimes I will buy them and have them for dinner. How sick is that? (they remind me of my grandmother)..
*hides head in shame*
- January 7, 2008 at 2:36 PM
- Mandy said...
you are too funny, Susan! I am thinking of having pancakes for dinner now....
- January 7, 2008 at 2:43 PM
- swirlingnotions said...
I'm a sweet and savory kind of gal myself and my favorite pancakes have always been bacon pancakes, with big crumbles of bacon mixed right into the batter. That way you don't have to mess with the whole having to sneak a piece of bacon in your mouth to counter the syrup-soaked flapjacks. So much easier (and less messy) to just get it all in one bite.
- January 7, 2008 at 2:54 PM
- cindy said...
ha, ha! i confess i use 'krusteaz' (not the clown!) pancake mix! it really makes better ones than i do, and i don't need to have all the ingedients! sometimes i put a bit of that 'amish friendship bread' starter into it...it makes it taste a little different!
- January 7, 2008 at 4:36 PM
No, no, no!!! Say it ain't so!!
I know you can pancake! I know you can! If you try again, without the help of Betty Crocker, try leaving you pancake batter to sit for at least ten minutes. It will help the leavening ingredients start to work their magic so you can have tall fluffy pancakes even with whole wheat.
Love your blog!
- January 7, 2008 at 5:12 PM
hahaha love the mugshots! don;t drop the soap!
wait, theres a way to make pancakes other than bisquick?
these look so good, YUM
- January 7, 2008 at 6:22 PM
You're so funny! I love the photos! haha..you were snagged!
- January 7, 2008 at 6:30 PM
hahaha... i love this!
Nice mugshot! and great recipe of course! :-)
- January 7, 2008 at 7:43 PM
- Helene said...
You just cracke me up!! The pancakes look fantastic....so my dinner tomorrow!!
- January 7, 2008 at 10:21 PM
- Rachel said...
Hilarious and those are gorgeous mugshots :P!!!
The pancakes look so fluffy!
Susan, you have been tagged for a meme!
- January 7, 2008 at 10:50 PM
- David Hall said...
Ha! Great story, love the photos. So why do you reckon you are such a failure with pancakes? I find that a nice hot pan with a little butter does the trick. As long as the batter is the right consistency, it will work.
- January 8, 2008 at 12:49 AM
- MyKitchenInHalfCups said...
Has General Mills contacted you yet? That is the funniest yet! How terrible not to be able to make a simple pancake that you have to resort to creating your own.
Great fun. Lovely pancakes.
- January 8, 2008 at 1:25 AM
- Oh for the love of food! said...
Susan, you are hilarious! The pancakes look awesome - absolutely drool-worthy!
- January 8, 2008 at 3:02 AM
- Rachael said...
Oh how funny. I totally agree about bisquick being amazing, by the way!!
I have faith you could have homemade pancake success! I'm addicted to throwing in a handful or two of bran flakes (not the cereal - the actual flakes from bulk food) into the basic pancake recipe. It really lightens them up (the bran doesn't absorb liquid). Another tip - you could try adding coconut milk or a bit of heavy cream to homemade pancakes in place of milk.
Anyway, you're making me crave bisquick. It is sooo good (even if it is bad!)
- January 8, 2008 at 5:33 AM
- Suzana said...
Susan, you crack me up! I am also terrible at getting these done - my pancakes are always awful. Now I have a problem: where to I get that Bisquick in Lisbon?? :P
- January 8, 2008 at 5:43 AM
- sra said...
Howlarious! How did I miss this? This post is a riot, Susan!
- January 8, 2008 at 5:49 AM
- Susan from Food Blogga said...
Suganya-I am. I am.
Ronell-I think by the end of the week. I've been sweating it out. ;)
Cakelaw-So true.
Nora-Worse than mine.;)
Melody-Your secret is safe with me. ;)
Mandy-They're so great for dinner.
Swirling Notions-Bacon mixed right in... swoon.
Cinderelly-How funny...my dad used to buy that muffin mix.
Mimi-That's a great tip--thanks so much! :)
Aria-Yup! ;)
Maryann-There was no escape.
Zenchef-Oh, thanks.
Tartlette-They would be perfect for dinner.
Rachel-Yeah? Not bad for mug shots? ;)
David-I think it's the batter more than the pan, you know?
Tanna-Not yet, do you think they will? ;)
Carol-Oh, many thanks!
Rachael-Thanks for the tips--will definitely try (with my fingers crossed). ;)
Suzana-I think they should seriously start selling it abroad.
Sra-Oh, I'm so glad you like it. :)
- January 8, 2008 at 6:04 AM
- Cris said...
What a funny post! I envy your bisquick mix... I can barely get the yellow box here, had never heard of the heart smart one. :-(
- January 8, 2008 at 6:47 AM
- Susan @ SGCC said...
Loved this post! Love Bisquick too! I use it for my pancakes (and lots of other things)too. Shhhh! Don't tell the paparazzi. I'm not as photogenic as you!
- January 8, 2008 at 7:27 AM
- Bradley said...
Susan, thank you for the comments - You may have answered this some where, but what do you use for a camera for the food photos? They always look so great!
- January 8, 2008 at 7:35 AM
What is it about pancakes that elude us? I have exactly the same luck with them! Hmmm...now I know the dirty little secret...thanks for sharing it and risking reputation! ;)
- January 8, 2008 at 7:55 AM
Keep making things which involve pancetta, chestnuts, and creme fraiche and I think the judge will be willing to overlook your bisquik use -- and maybe even give you an early release for good behavior!
- January 8, 2008 at 11:54 AM
Ha! Great story, Susan! And these look amazing!
(from another closet Bisquick lover to another)
- January 8, 2008 at 12:44 PM
that is too funny! the pancakes look delicious!
- January 8, 2008 at 4:47 PM
- Lydia said...
wow! i just noticed your from san diego. so am i! we're neighbors. :) fun to find you on here!
- January 8, 2008 at 4:51 PM
- ExpatChef said...
I won't tell. I probably won't use Bisquick either (bad childhood memories) but I love bacon waffles with sage and maple syrup. Similar, though your version is decidedly more high brown (even with the Bisquick).
- January 8, 2008 at 9:00 PM
- Lisa Johnson said...
LOL! This is the cutest post!! Those pancakes look wonderful all jazzed up like that. I bet Bisquick never tasted so good! : D
And you look adorable!
- January 8, 2008 at 10:32 PM
- daphne said...
hehe.. love those photos of yours! great entry.
- January 8, 2008 at 10:41 PM
- Chibog in Chief said...
he he he...love this funny post..dont worry i'll bail you out..on condition you give me some of these pancakes...dont worry about that thing of "ready to use mix" your photos and recipe gave justice in the end..yummy!!!
- January 9, 2008 at 4:51 AM
- J said...
You are funny!! :) I too hope I'm never caught with a cake-mix in hand ;)
- January 9, 2008 at 7:48 AM
- Patricia Scarpin said...
Susan, you crack me up!!!
Those mugs shots are killing me. :)
Oh, and the pancakes are mouthwatering. :)
- January 9, 2008 at 8:04 AM
I bet you every food blogger has got a dirty little secret. Sometimes when I'm feeling lazy (not often) I use canned cook-in sauce to stew my chicken in and I really enjoy it. In the meantime I'm vehemently against any canned food. Shhh! Don't tell anyone.
Those flapjacks looks gorgeous, can't wait to try making them sometime. Don't have Bisquick here though...
- January 9, 2008 at 4:25 PM
- Scribbit said...
YOu're too funny--we're pancake fiends over here and this will be well-received.
- January 9, 2008 at 10:47 PM
- Farmgirl Susan said...
Too funny. I love it--and your sense of humor! : )
- January 10, 2008 at 10:57 AM
- Meeta K. Wolff said...
Awesome! I had a good laugh at this - hey I am glad the paparazzi did not catch me yet - too bad Susan you bummed out ;-) I love what you did with the pancakes. Now where is my Bisquick! Hugs!
- January 10, 2008 at 11:09 AM
- Emily said...
Oh, this was so funny! I love your sense of humor.
Some of the food bloggers out there, are a little too serious.
So you used a mix...it's ok, because you doctored it up.
- January 10, 2008 at 10:00 PM
So are these paparazzi just in Calif. or are they on the east coast too? Because I've got Bisquick and jarred pasta sauce in my cupboard!
- January 11, 2008 at 3:51 PM
- Susan from Food Blogga said...
Cris-It has less fat than the regular.
Susan-Very cute. ;)
Bradley-Check your email!
Joey-I feel better knowing someone with your superb culinary skills has trouble with pancakes too. Thanks for making me feel better.:)
Julie-You think? ;)
michelle-I won't tell anyone.
Lydia-Howdy, neighbor!
Expat Chef-I understand completely. Mmmm...sage and maple.
Anali-Aw, thanks so much.
Daphne-Oh, good.
Dhanggit-That sounds like a good deal to me.
Jyothsna-Better watch out... you never know who is watching.... ;)
Patricia-Thanks. :)
Michelle-Your secret is safe with me.
Michelle-Hope they like 'em.
Susan-Good, I'm glad.
Meeta-Watch out!
Emiline-It's good to laugh. Life is serious enough. :)
Anonymous-I think you're safe!
- January 11, 2008 at 4:52 PM
- Chris said...
Oh my gosh - I am laughing! Thanks for a great post.
- January 13, 2008 at 7:54 PM
It has been a few days since you posted this recipe and I finally had a chance to try it.
It turned out amazing!!!!!!! :)
Thanks !!!!
- January 16, 2008 at 11:35 PM
Haha! This post is awesome!!
- November 22, 2008 at 6:34 AM


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subset: commoncrawl


text:
Yearning for nostalgia inspires revival of fruitcake, Christmas pudding
Christmas cake, more often called fruitcake in the U.S., gets a bad rap.
At its best, it is rich, moist, filled with the intense flavours of candied fruits, raisins and nuts and often soaked with brandy, rum or a liqueur. But late-night comedians make jokes about it and a Colorado town holds a Great Fruitcake Toss every January to help people get rid of unwanted fruitcake.
"It's ridiculous," says cookbook author and food writer Elizabeth Baird of Toronto. "There are a lot of poor imitations out there, but I don't think any of these people … really know what a good Christmas cake is like."
Dana Speers, executive chef for the President's Choice test kitchen, believes traditional Christmas desserts — fruitcake, mince tarts and Christmas pudding — are enjoying a resurgence.
"I think they're coming back because anything nostalgic is coming back. It's a huge trend in restaurants right now. You'll see fruitcakes and things like that, macerated fruit, trifle, old-fashioned British sort of desserts, that I thought were passe in the '90s, and 2010 even."
She says some people may have been turned off because of food colouring in the fruit.
"These days a lot of people are making fruitcake … with dried fruit, not using that fake stuff, and it's really good, so using dried blueberries and raisins, dried cranberries and not using that fluorescent stuff. If you use dried fruit and nuts, it's actually kind of a healthy dessert."
For Baird, nostalgia plays a big role in her love of fruitcake.
"My mother loved baking and every Christmas she would make a light, medium and dark Christmas cake."
There were special trips to get the candied fruit — lemons and oranges — in whole pieces if possible, to the liquor store and to look for flat, seeded Muscat raisins. They are hard to find now, but Lexia raisins also come from Muscatel grapes.
"They have the lovely winey flavour that really gives great depth to something like a Christmas cake," Baird says.
The cakes were made several weeks in advance of the holidays, wrapped in liquor-soaked cheesecloth and stored in tins in a cool place to allow them to mature and absorb the liquor. On holiday occasions, slices of the cakes would be arranged on a platter with a variety of Christmas cookies.
"I was always impressed with the pride with which these things were offered," Baird says.
The recipes were often handed down and exchanged. She has a recipe book compiled by her husband's grandmother with only two types of recipes in it — pickles and Christmas cakes. But there have been a few developments in Christmas cake recipes.
"A few years ago some very interesting chocolate Christmas cakes came out," Baird says. "It's very easy to turn a regular Christmas cake into a chocolate Christmas cake by either grating chocolate into the batter or by melting chocolate and stirring into the batter. And it's actually a really, really nice combination."
Lighter Christmas cakes are popular now, she says, using more tropical fruit such as apricots and pineapple with Cointreau or Grand Marnier (orange-flavoured liqueurs) sprinkled over them. There are also recipes for gluten-free Christmas cake.
Baird uses a 33-by-23-cm (13-by-9-inch) pan lined with parchment paper for her cake. It's easier to tell when it's baked than with the large nesting pans her mother used and is the perfect depth for slicing.
For the icing, her mother made an almond paste and covered that with butter icing. Baird varies that by brushing the cake or slices with corn syrup or honey and then covers it with a thin layer of marzipan.
Although the cakes don't have to be stored in the refrigerator, she says refrigerating them before serving makes them much easier to slice.
Christmas pudding and mincemeat pies or tarts were also a holiday tradition in Baird's family. Her mother made plum pudding and her aunt made carrot pudding, topped for serving with a brown sugar and butter sauce. They would make them in coffee cans saved up over the year.
Baird says her biggest exposure to mincemeat, originally a savoury dish made with ground beef or venison, came when she lived in England, where the mixture of chopped dried fruit, spirits, spices and beef suet or lard were almost always made in the form of tarts, with a round of pastry in the centre of each tart top.
The Christmas cake tradition in Baird's family was dropped for a time, but last year she made one again and it was such a hit that this year she and her sister are getting together at the end of November to make their cakes together.
"It does require some time, but it's worth it. And it's not cheap. But then it goes a long way and if you have visitors at Christmastime, it seems to all disappear.
"All of those three things — the pudding, the cakes and the mincemeat — share those rich flavours of raisins and oranges and lemons and nutmeg. For me, they're the fragrances, the aromas of Christmas."


text:
Board of Trustees - Regular Meeting Tuesday, January 15, 2019 6:00 PM District Office, Board Room, 3801 Market Street, Riverside, CA 92501
Anyone who wishes to make a presentation to the Board on an agenda item is requested to please fill out a "Request to Address the Board of Trustees" card, available from the Public Affairs Officer. However, the Board Chairperson will invite comments on specific agenda items during the meeting before final votes are taken. Please make sure that the Secretary of the Board has the correct spelling of your name and address to maintain proper records. Comments should be limited to five (5) minutes or less. (This time limit will be doubled for members of the public utilizing a translator to ensure the non-English speaker receives the same opportunity to directly address the Board, unless simultaneous translation equipment is used.)
Anyone who requires a disability-related modification or accommodation in order to participate in any meeting should contact the Chancellor's Office at (951) 222-8801 and speak to an Executive Administrative Assistant as far in advance of the meeting as possible.
Any public records relating to an open session agenda item that is distributed within 72 hours prior to the meeting is available for public inspection at the Riverside Community College District Chancellor's Office, 3rd Floor, 3801 Market Street, Riverside, California, 92501 or online at www.rccd.edu/administration/board.


text:
Toddler who nearly died choking making strides in recovery
Every parent knows that awful feeling when children choke on food, followed by the sigh of relief when they're OK. That wasn't the case for an Omaha toddler who nearly died eating a hot dog.
But now, her family calls her Miracle Molly.
With every step and every gulp, 3-year-old Molly Felker shows she's a fighter.
"We feel like every day we have her is a blessing," said mom Stacy Felker. "Every ounce of improvement we see is a gift."
Fifteen months ago, Molly suffered severe brain damage nearly choking to death. She snatched a hot dog meant for an older sibling and took a bite.
"We were trying to do the Heimlich on her, and it was not getting the hot dog out," Stacy Felker said. "Her lips were blue, she was limp."
For the first week, they didn't know whether she would live, and if she did, the outlook wasn't good.
"I don't know if it was a motherly instinct or just my faith in God, but I just had this overwhelming feeling Molly was going to do better, she was going to get better," Stacy Felker said.
Specialists from Madonna Rehabilitation Hospital worked with Molly, and then one day, the return of her smile served as a milestone in her progress.
"We didn't see her smile for months, and I didn't ever think I would see her smile again," Stacy Felker said.
Now, she giggles and even belly laughs. She can even eat real meals chopped up in a food processor.
"We feed her whatever we are eating," Stacy Felker said. "Last night, we had pork tostada and salsa."
There's still a long way to go, but her mom said Molly has already come so far.
Stacy Felker said she's thankful for all the support, especially from her coworkers, who donated their vacation time so she could extend her stay with Molly.


text:
Where to begin?
Thank you.
Thank you to my family.
Thank you to the friends who voted and recruited their frends to vote, and their friends' friends.
Thank you to the colleagues who, when our network blocked them from voting, voted from their home computers, BlackBerries, and iPhones.
Thank you to the loyal readers who found me in the early days and stayed close while I fought my way out of crappy and embarrassing photos.
Thank you to those who serve as inspiration and muse for my cooking, recipes, and writing.
Thank you to the complete strangers who discovered Kosher Camembert through Joy of Kosher's best kosher food blog contest and enjoyed it enough to vote.
Until I can send each and every one of you these almond and orange croquants (my lucky officemates … you were the first recipients), please accept my gratitude with this recipe.
Almond and orange croquants
Croquants are crispy French almond cookies, normally very sweet and merengue-based. I found a recipe for ones that are similar in shape and texture to biscotti on the blog that inspired me to start this one. If you like biscotti, check out these almond and chocolate ones. These croquants are not too sweet with almonds that are well toasted and only 1 ½ cups of sugar to 4 cups flour. The original recipe calls for half white whole wheat flour, but I prefer to only use all-purpose. If you taste the raw dough, it will taste a little bitter – don't worry — this is from the orange blossom water and it mellows during baking.
Makes about 4 dozen.
– 12 ounces whole raw almonds (approximately 2 ½ cups)
– 4 C all-purpose flour (or use a scale to measure out 500 g flour) or 2 C all-purpose and 2 C white whole wheat flours
– 1 ½ C sugar
– 1 t baking powder
– ½ t kosher salt
– 2 large eggs
– 2 T orange blossom water
– 1 orange for zest
– approximately ½ C cold water
– optional: sugar in the raw ( also called "turbinado" or "demerara") and fleur de sel (or kosher salt)
Preheat. Preheat the oven to 350°F.
Toast. Spread the almonds in a single layer on a cookie sheets. Toast in the oven for about 15 minutes. They're ready when the scent of almonds wafts over from the kitchen. When you take them out of the oven, the inside should be light brown and the skins should start to crackle as the nuts cool.
Mix. In a large mixing bowl, combine flour, sugar, and salt (I used my stand mixer). Add eggs one at a time, orange blossom water, and orange zest and incorporate. At this point, the mixture will be very crumbly and will not yet come together. Add the cold water, 2 tablespoons at a time, and mix until the dough comes together. Gently stir in cooled almonds.
Shape. Cover a cookie sheet with parchment paper. Shape the dough into 2 or 3 long loaves on the parchment. The dough will be sticky – just go with it. I typically make the logs about 3 inches wide. You can make them wider, but make sure to leave enough room between the two loaves to allow them to spread without touching.
Sprinkle. Wet your hands and slide them over the loaves to smooth out the sticky dough. Sprinkle lightly with kosher salt and sugar in the raw.
Bake. Bake the loaves for 30-40 minutes. I set my timer for 30 minutes and then check the loaves every few minutes . They are ready when the dough sets and turns golden brown.
Cool slightly. Remove the loaves from the parchment (they should come off pretty easily) and cool for 5-10 minutes. If you let them cool for too long, they'll be too hard to slice.
Lower temperature. Lower the oven to 225ºF.
Slice. Slice the still-warm loaves diagonally into skinny slices, about 1-2 cm (or 1/2 inch) wide.
Bake again. Lay the slices on a cooling rack and place the rack directly in the oven. This will allow the croquants to crisp evenly. Or, spread the slices out on your cookie sheet and flip them over half way through the second baking. Bake again for 20-25 minutes.
Store. Let the cookies cool and then store in an airtight tin. You can always crisp them up a bit on low heat in a toaster oven.


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Management Resume (4)
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Management Resume
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Cannellini beans must be one of the worlds perfect foods – their soft creamy texture barely encumbered by a thin shell, the outside barely distinguished from inside. A very close relative of the kidney bean, but more delicate. They are great warmed or cold with only a slight give when you bite it. Plus they have pretty good nutritional value, providing 15 g protein, 11 g fiber, and over 20% of the USRDA of iron and magnesium in a cup.
I've always been a canned bean fan for ease of preparation, but I recently decided to try reconstituting dried cannellini beans when I was making soup the other night. I did my research — how long to soak the beans in advance? How long to cook them? I found a few good online resources here (info on all beans, but cooking instructions are for pressure cooker), here, and here. Consensus seemed to be that cannellini beans need at least 4 hours soaking and then about 45 minutes to an hour to cook on the stovetop. My friend Julie, aka Yulinka, always adds baking soda to her beans to aid in digestion, so you can add this to the soaking liquid.
I soaked the little white beans no larger than pebbles for their allotted four hours and then some. Fretted when the wrinkled skin expanded faster than their insides so they looked like opaque white raisins. Breathed a sigh of relief when the insides caught up and the beans had tripled in size and started to look like the canned variety after about 2-3 hours. Tasted the post-soaked, pre-cooked version just to check the texture — yup, they definitely still need to be coooked. And then 45 minutes on the stove in 3X as much water and a few pinches of salt. Watched them like a hawk. 45 minutes came and went. Not ready yet. 1 hour, almost there. Step away for a moment. Beans split, thin skins separated from creamy centers. Disaster.
Luckily I had a can of white beans to throw into the soup and refrigerated this tasty but ugly mess for another day and a little inspiration to hit.
This came soon enough when, even though I have already professed a distaste for sun-dried tomatoes, I decided to embrace my attempts at reconstituting dried foods and hope for the best. Worst case scenario, if I pureed everything together, it probably couldn't be so bad.
The resulting white bean spread got the nod of approval from my downstairs neighbor/foodie cook and ardent recipe follower, Bruce and his always ready with a tasting spoon wife, Judy.
Italian-esque White Bean Spread
I have no idea whether this is remotely Italian, but cannellini beans are often used in Italian cooking and the classic tomato-basil combination evokes a caprese salad (sans mozzerella). Instead of reconstituting the dried tomatoes, you can use sun-dried tomatoes packed in oil and use the olive oil from the jar (if you have enough) which should be infused with that tomato taste. The cayenne gives the spread a kick at the back of the tongue that intensifies the longer the ingredients have to mesh.
Makes ~ 1.5 C and keeps for about a week refrigerated
1/2 C dry cannellini beans, reconstituted in 1.5 C water (~1C) or 1 can (15.5 oz)
5 sun-dried tomatoes (dried)
3T extra virgin olive oil, separated
zest and juice of 1 lemon (~1 1/2 T)
1/2 t cayenne pepper
2 T fresh basil (I used basil that I had frozen the last time I cut down my basil plant), or 2 t dried; can probably substitute other Italian herb to taste such as oregano or thyme
1-2 t kosher salt (to taste)
1/2 – 1 t freshly ground pepper (to taste)
Prepare cannellini beans. Rinse and sort beans (remove any stones and debris) and then soak at room temperature for at least 4 hour or overnight. Don't worry if they get wrinkled initially – eventually the beans will expand to fill their skins. Simmer beans in fresh water to cover for ~1 hour (or more) with a few pinches kosher salt. Don't worry if they split because you're going to puree them anyway! OR – use one can of beans, rinsed and drained.
Prepare sun-dried tomatoes. Option 1 (quick method) – microwave 5 tomatoes in 2T olive oil for 3-4 minutes in 1-minute increments (handle carefully because oil will be hot). This will quickly infuse the oil with the intense tomato flavor. Allow to cool to room temperature and then cut tomatoes into thin slivers — I found kitchen shears easier to use than a knife. Option 2 – soak tomatoes in boiled water for 15 minutes (don't over soak), drain, cut into slivers, and either soak in olive oil, or use as is.
Add tomatoes and infused oil to beans in a large bowl. Zest lemon over bowl and then add its juice. Add cayenne, salt and pepper to taste, and herbs, ideally basil. Use immersion blender to puree and add additional olive oil to attain desired consistency.
Serve with baguette or pita.