Gettin' Saucy With Rebecca Scott - Vodka Cream Sauce

Episode Companion: Pancakes

I’m not a breakfast person, but cooking breakfast has converted me. These pancakes were my gateway to thinking of weekend breakfasts as an occasion in my own home. (Credit for this also goes to my mom, who often made special weekend breakfasts – even before church when more selfish people would be sleeping as late as possible.)

• While part of me thinks it is edgy and brave of me to have done this show on a Sunday morning before showering or primping, the rest of me is appalled. Verisimilitude be damned, next breakfast show, I’m wearing lipstick!
• The morning is also a tough time to be funny or even coherent. Thank you for bearing with me.
• Many, many thanks to my brilliant husband Neal for the best opening ever. I just asked for a body, and he took it up a notch.
• I love love love Alton Brown. He’s like America’s Test Kitchen with a sense of humor, and his recipes always work.
• I am seriously considering forming the International Association of People Who Cook Things (IAPWCT). Who’s with me?
• One interesting thing about entrusting one’s show to a 14-year-old is that sometimes things like FARTS flash across the screen, and you just sort of have to roll with it. But seriously, Char, did you have to?
• Want to know more about baking powder versus baking soda? Click here.
  
• As you can tell from the warning, a paper towel atop the ramekin was not enough to save me from making a mess of my microwave, sadly. REMEMBER: when melting butter in the microwave, use low (below 50%) power and small increments (30 seconds at a time).
• This also bears repeating: let the butter cool before adding it to the eggs and buttermilk.
• For the record, Neal is the one who calls Charlotte fatty . . . usually.
• I have always believed in the necessity of giving up the first batch of pancakes to the pancake gods. What didn’t occur to me until watching this episode is that this is a form of pan(cake)theism.
• Alton Brown wackily suggests keeping pancakes warm by wrapping them in a kitchen towel and keeping that bundle underneath a heating pad. I dare you to try it.
• Something awesome I didn’t have time to share is that these pancakes freeze great. Just stack them up with a piece of waxed paper between each layer and wrap in your preferred freezer wrapping method. Pop one in the toaster just like you would an Eggo. Delicious pancakes at any time! Hurrah!
• Another excellent thing that I don’t mention is adding chocolate chips or blueberries. Sprinkle them onto the pancakes as they set in the pan.

Recipe: Pancakes

Based on Alton Brown’s awesome science-y book I’m Just Here For MORE FOOD

Makes twelve 4-inch pancakes, enough for 3 to 4 people

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3 tbs sugar
• 2 large eggs
• 2 cups buttermilk
• 4 tbs melted butter, cooled

1. Sift dry ingredients (flour through salt) into a big bowl.
2. Put sugar, eggs, buttermilk, and cooled melted butter into a slightly smaller bowl and combine well with whisk.
3. Dump wet ingredients into dry and stir just enough that there are no more dry floury bits. Lumps are good.
4. Rest batter for 5 minutes for maximum leavening magic.
5. Heat nonstick pan on medium until hot. You’ll know it’s hot enough when water flicked onto the surface does a little sizzly dance. (You are also encouraged to do a little sizzly dance.)
6. Spray pan with PAM and ladle out some pancakes.
7. Flip after 3ish minutes. You’ll know they’re ready when bubbles form and the undersides are golden.
8. Move pancakes to a warm place (or your mouth) and start over again at step 6 until batter is gone.

Gettin' Saucy with Rebecca Scott - Pancakes

Episode Companion: Steak With Arugula

I LOVE THIS RECIPE. The whole point of GSwRS is to share my favorite recipes with you, so I suppose it's a little silly to gush. Gush I must in this case, though. So little effort for so much payoff. Make it. Make it NOW.

• I thought my idea to open the episode with a Rachael Ray spoof was pretty hilarious, but it just didn't work, did it? Oh well.
  
• Regarding the greens, most any greens will do. At risk of sounding like Giada, I will say that arugula's peppery flavor (honestly, how many times can she explain that she loves arugula for it's peppery bite? it's ridiculous) pairs nicely with the steak and the pungent dressing, but try it with whatever greens you have. Just don't use lettuce. I'm pretty sure that would be gross.
• The pre-slicing meat freezing trick is handy for stir fry and works for chicken and pork, too. 10 minutes in the freezer is better than 5.
• While we're on the subject of meat, my slices in the episode are not 1/8 inch thick, and that's okay. They don't have to be that thin. The meat cooks quicker if they are, though.
• I push the "sorry environment" catch phrase in this episode. I got all excited that people liked that line, and then I over did it. Sorry everyone.
• How cute is that apron? I had no idea. You'll be seeing more of it.
  
• I must apologize for the ever-tolerant Charlotte for talking about boobs on camera. P.S. How funny is she in this episode? SO funny, that's how.
• Finally, on a useful note - I misspoke when I said "turn your oven on." No, no, no. Turn on the exhaust fan. Opening a window might also be wise. Boiling vinegar is seriously potent stuff.
  

Recipe: Steak With Arugula

from Gourmet magazine (original recipe here on epicurious)

• 5 oz baby arugula, baby spinach, or combination thereof
• 1/4 cup extra-virgin olive oil
• 2 large garlic cloves, smashed
• 1 lb sirloin (or "sirloin") sliced thin
• salt & pepper
• 1 large shallot, sliced thin
• 1 1/2 tbs balsamic vinegar
• 1 1/2 tbs red wine vinegar
  

1. Place your greens on a platter.
2. Heat oil in frying/saute pan over high heat. Add garlic and saute until lightly browned (4ish minutes).
3. Whilst oil/garlic cooks, toss your sliced meat with 3/4 tsp salt and 1/2 tsp pepper.
4. Once garlic is browned, remove it and throw in the meat. Cook for 1 -2 minutes.
5. Put meat on top of greens.
6. Add shallots, vinegars, and salt and pepper to taste to oil in pan. Boil 2 minutes (or as long as you can stand it).
7. Pour shalloty goodness over steak and greens.
   

Gettin' Saucy With Rebecca Scott - Steak With Arugula