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

Episode Companion: Oatmeal Peanut Butter Chocolate Chip Cookies

This recipe came into my home several years ago at the holidays. I usually face the coworker holiday cookie box with a bit of skepticism, but this was different. This cookie was sweet, a little salty, and completely addictive. AND it came with a recipe! I have thanked the heavens for the lovely Annie Hunt and her delicious oatmeal peanut butter chocolate chips cookies many times. I'm quite sure you will, too.

• The butter softening via mallet is one of the best tricks I know. Plus it's fun! Enjoy.
• Be sure to check your baking powder's expiration date. Unless you're a super baker (I most certainly am not) it's unlikely that you'll get through the whole can before it goes kaput. Here's a nifty link to the Home Baking Association page describing how to check your baking ingredients for freshness.
• I had already pounded the butter into oblivion when we did the ingredient roll call, so I needed a substitute. I thought a tomato would be funny. I was wrong.
• I realize now that "half a bag" is the sort of measurement that drives me crazy. What I mean is half a 12 oz bag, which is about 3/4 cup.
• I put in too much vanilla! The half tablespoon measuring spoon I had wasn't me making do; it was the perfect amount.
  
• If you find my eyeball and dollop method for measuring sticky things too imprecise, spray your measuring cups with Pam to ease clean up. You can also get one of these plunger measuring cup thingies, which are handy but annoying to clean.
• Please do not use a fork to level off your dry ingredients. It won't work well. A finger, however, works fine and is the f-word I meant to say.
• "For the love of Mike" is a phrase I learned from a play I did in college called Machinal. It amuses me, as does "a fistful of oats," which I made up.
• A loyal fan recently asked me why the dough must be chilled, which is a somewhat odd thing to do with a drop cookie (as opposed to a cut out one). I think the answer is that the dough is really sticky and tough to work with fresh out of the mixer. Also, soft butter = spready cookies, so the refrigeration likely also helps preserve the cookies' structural integrity.

Recipe: Oatmeal Peanut Butter Chocolate Chip Cookies

from the kitchen of Annie Hunt, who used to work with Neal

• 3/4 cup oats
• 1 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick of butter, softened
  
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 1/2 tsp vanilla
• 1/3 cup peanut butter
• 1 egg
• 6 oz or 3/4 cup chocolate chips

1. Cream together butter and sugars.
2. Add vanilla and peanut butter. Mix.
3. Add egg. Mix
4. Add dry ingredients. Mix carefully, lest you cause a flour explosion.
5. Stir in chocolate chips.
6. Chill in fridge for 2+ hours or in freezer 30 minutes. Dough will keep up to 2 weeks.
   
7. Create reasonably sized dough balls and bake at 325 degrees for 12 - 15 minutes.
8. Cool on cookie sheet for 2 minutes; move to rack and cool another 2 minutes. (Alternately, throw caution to the wind and eat immediately.)
   

Gettin' Saucy With Rebecca Scott - Oatmeal Peanut Butter Chocolate Chip ...

Episode Companion: Marinated Pork Tenderloin

In recording these delightful little episodes, I invariably insert malapropisms and omit important details. I’ll try to fill in the blanks in my episode companions.)

I began this experiment with pork tenderloin, because it is the simplest thing I know how to make. All you need is four ingredients (six, if you choose to get saucy) and a little over an hour. Done & done. Here a whole bunch of thoughts that in no way contradict the simplicity.

• Rinsing the pork is a very important step. Pork tenderloin is packed in all sorts of salt solutions and whatnot that you don’t want to consume. MAKE SURE YOU DON’T BUY TENDERLOIN ALREADY IN A MARINADE. Ick. No amount of rinsing will save you then.
• I realize for some of you “if it bothers you, you figure out how to deal with it” has become a rallying cry for GSwRS, but I thought I’d go ahead and link to instructions on removing silver skin (which isn’t skin at all but connective tissue).
• As you can see in the recipe, you can use apple juice instead of bourbon. I should have mentioned that. I happen to live in a household where bourbon is much more of a staple than apple juice, so I sometimes forget that substitution. I have tried it, and the results are slightly sweeter but totally tasty.
• I have no issues with double dipping amongst family and close friends without gross mouth diseases. Charlotte feels otherwise.
• We will never again have the TV on while filming. Sorry!
• Cooking Saucy with Rebecca Scott? What a novice.
• When I said I burned myself a little, I meant a lot. It’s now three weeks later, and I’m still healing. Seriously, people. Get yourselves some good oven mitts.
• On a non-cooking-related note, it is my hope to someday make curtains with the lemon fabric hanging over the sink in that slapdash fashion. I do wish I’d thought to take it down before filming.
• I’m serious about the pork tenderloin trilogy. I have two other fab recipes to share. Stay tuned!

Gettin' Saucy with Rebecca Scott - Marinated Pork Tenderloin

Recipe: Marinated Pork Tenderloin with Mustard Sauce

Serves 4 (or 3 with leftovers at our house)

• 1 pork tenderloin (1 to 1 1/2 pounds)
• 2 tbs soy sauce
• 2 tbs bourbon or apple juice
• 1 tbs brown sugar how come you taste so good?

1. Rinse, dry, and trim (if desired) pork.
2. Combine soy sauce, bourbon/juice, and brown sugar in a bowl large enough to contain the pork.
3. Add pork to marinade and marinate at room temperature for 30 minutes or refrigerated for up to 8 hours.
4. Roast in a 500 degree oven for 20 to 25 minutes, until pork has an internal temperature of 155.
5. Rest 5 - 10 minutes before slicing.
6. Want sauce? Mix two dollops of sour cream with one dollop of whole grain, Dijon, or whatever mustard you find appealing.

Oh hi . . . didn't see you there!

When Charlotte and I started this awesome little project, I wasn’t entirely sure where it would lead. Sure, I entertained wild fantasies of being discovered by Nigella and Jamie and being whisked away to the island of hot chefs with brains, but I didn’t quite anticipate the outpouring of enthusiasm we’ve gotten. You like us! You really like us! It’s a thrill to know you find our silly little show entertaining, interesting, and sometimes even useful.

In the interest of being more useful and providing you with something to fill the voids between episodes (which now will come every two weeks thanks to Charlotte having to go back to school), I will maintain this blog. Expect recipes, musings on cooking injuries, food links, and plenty of episode corrections.