Contributed by: Chris WebAdmin. of RecipesNow.com
From The Good Enough to Eat Breakfast Cookbook by Carrie Levin and William Perley.
Breakfast is all about memories of buttery toast, sizzling bacon, freshly brewed coffee, and the snug warmth of a kitchen on a cold day. New York City's famous uptown restaurant, Good Enough to Eat® - lauded by Bon Appetit for serving one of the "ten best" breakfasts in America - lets you recreate those memories with recipes that fill a weekday morning or Sunday brunch with irresistible aromas and positively sensual eating pleasure.
The Good Enough to Eat Breakfast Cookbook World-famous chef Carrie Levin has made GETE into a wildly popular restaurant whose name is synonymous with authentic "traditional" American cuisine. Yeasty, warm, and sweet, her signature cinnamon rolls took years to perfect. Her toasty, nutty pecan waffles melt in your mouth. And from Southern Scrambled Eggs to a Smoked Salmon Omelette, no one surpasses her never-fail method for egg dishes made to perfection.
Now Carrie shares both her cooking secrets and her recipes. She offers her professional tips and techniques-including instructions on how to give scrambled eggs a golden sheen, keep any food from sticking to the pan, and produce an astonishingly delicious loaf of bread. With familiar ingredients, readily available in local supermarkets, and wonderfully precise cooking directions, she teaches you over twenty ways to serve eggs (including an egg-white omelet that beats the bland), eight variations for heavenly French Toast, and recipes for pancakes, waffles, biscuits, blintzes, breakfast meats and more. And she gives you serving ideas and directions for super yet simple condiments-such as GETE's famous strawberry butter that makes even a muffin into a masterpiece - as she shows every home cook how to create breakfasts that are country-inn good.
With meals to please both children and adults, The Good Enough to Eat Breakfast Cookbook is sure to become a favorite cookbook, more off the shelf than on, as it helps you make great breakfasts and cherished new memories for your family or friends.
Every year in early spring, neighborhood people will stop me on the street and ask if Blueberry Pancakes are back on the menu. And every year I tell them they're back on after Memorial Day - which is when Good Enough To Eat changes to the summer menu.
Blueberries are ideal for pancakes, and as you might guess, they occupy a special place in my heart. We also use sliced strawberries in our Lumber Jill breakfast, which is two strawberry pancakes, two scrambled eggs, and two pork or turkey sausage patties. Any slightly tart berry will work wonderfully with pancakes, although I don't recommend cooking blackberries or raspberries into the pancake. Just scatter a nice amount on top.
The 4-Grain Pancakes batter works beautifully with berries, and it is what we use at the resteraunt. The Diner Stack will give you a lighter pancake.
- 1 pint blueberries (or strawberries, etc.)
- 4-Grain Pancake batter
Half of the berries should be cooked into the pancakes, and the other half should be saved to scatter over the top of the cooked pancakes for serving.
Butter the heated griddle or pan. Knowing that you're making 10 pancakes, you might want to make a rough estimate of the number of berries you will use for each pancake before starting. Pour the first pancake and distribute the blueberries evrnly over the surface. Avoid the extreme edges. Proceed with the next pancake.
If you're using a griddle that will accommodate 6 or more pancakes, contines this way until you've maxed out the griddle, then return to the first pancake and check it. Each pancake should cook approximately 3 minutes on the first side and 2 minutes on the second.
Arrange the pancakes on your plate, scatter some fresh blueberries over them and serve with maple syrup.
Note: If a berry should break on the cooking surface and you're going to cook another pancake there, a dribble of water or club sode and a scrape of the spatula will clear it. After the liquid has evaporated, heat up some more butter and resume cooking.
© 2001 by Carrie Levin © 2001 by Time Warner Bookmark