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: 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.
   

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.)
   

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.