I am currently drinking a glass of wine, after a lovely dinner…..reminiscing about the busy week I had! It’s nice to be with good friends just relaxing (and enjoying a meal someone else prepared!), after cooking for clients this week, catering two 20 person parties and recruiting restaurants for The Tap Project (www.tapproject.org), a UNICEF program I volunteer for.
I would like to speak a bit to the wine that I am drinking at the moment. A beautiful glass of Pinot Noir from the Willamette Valley in Oregon. I was introduced to the incredible vinos of the Willamette Valley by one of my favorite people, Diana Hamman of The Wine Goddess (www.winegoddess.com). If you like pinot noir, the Willamette Valley is the hot spot of the moment. Please go to your local wine shop (my favorite is Sam’s Wine and Spirits in Lincoln Park) and ask for one of these deliciously smooth, low tannic, easy drinkers! (Here’s a tip- one of my favorite labels is Van Duzer-enjoy!)
And, as promised, here are the recipes that are featured on my 190 North segment. I know many of you tuned in, thank you! I hope you were inspired by the segment to incorporate more organic, locally grown food into your diet.
Whole Grain and Nut Pancakes with Strawberry-Rhubarb Chutney and Maple Whipped Greek Yogurt
· 6 T. hot water
· 2 T. flaxseed meal
· 1 ½ c. whole wheat pastry flour
· ½ cup oats, ground finely in food processor
· 1 t. baking powder
· ½ t. baking soda
· 1/3 c. organic cane sugar
· ½ t. salt
· ¼ c. walnut pieces
· ¼ c. pecan pieces
· 2 ¼ c. buttermilk
· 1 organic egg
· 2 T. organic butter, melted
· 6 oz. container greek yogurt
· 2-3 T. maple syrup
· Strawberry-Rhubarb Chutney*
1. Mix together the hot water and flaxseed meal, set aside.
2. In large bowl combine whole wheat pastry flour, ground oats, baking powder and soda, cane sugar, salt, walnut pieces and pecan pieces.
3. In a separate bowl mix together the buttermilk and egg, add the soaked flaxseed meal and finally the melted butter.
4. Preheat griddle over medium heat.
5. Combine liquid and dry ingredients and stir with spoon until just combined.
6. Pour onto greased griddle in ¼ cup portions. Cook until bubbles begin to appear then flip over and cook 2-3 more minutes. Serve with maple whipped greek yogurt and strawberry-rhubarb chutney.
· ½ lb. strawberries, cleaned, hulled and quartered
· 2-3 stalks rhubarb, cleaned and leaves trimmed
· 1” piece ginger, cleaned and peeled and run over a microplane grater
· zest of ½ orange
· 2 T. organic cane sugar or agave syrup
1. Cut rhubarb into 1” pieces.
2. Place strawberries, rhubarb, ginger, orange zest and sugar in small heavy saucepan. Turn heat on to medium.
3. Cook fruit until it softens, 10-15 minutes, and remove from heat. If you desire a thicker syrup strain out the fruit and continue cooking the syrup until it is bubbly and thick.
4. Use as a topping for pancakes, ice cream or anything else you would like!