Sunday, November 27, 2011

olive oil and sage roasted chicken

One of my favorite dishes to cook is roasted chicken; It’s simple, taste delicious and is comfort food at its best. This roasted chicken is a timeless classic and is so moist and full of flavor. You won’t be able to stop eating the roasted potatoes which are crunchy on the outside and fluffy inside. This dish won’t disappoint.
 Chicken is rubbed all over with olive oil and a whole lemon is stuffed inside the cavity for extra moist meat.

I picked up this olive oil at Malibu’s Farmers Market. Malibu Olive Oil taste great and is magical when used for cooking your favorite dishes.

Malibu Olive Oil Company is a family owned business that distributes California Organic Super Premium Extra Virgin Olive Oil. Malibu Olive Company currently has 350 olive trees under cultivation.
olive oil and sage roasted chicken
Adapted from Jamie’s Dinners
1 whole chicken
Sea salt
Olive oil
½ cup butter, softened
4 garlic cloves, minced
4 sage leaves
1 tablespoon rosemary, chopped
3 pound potatoes, peeled and quartered
1 lemon
  • Rub the chicken inside and out with a generous amount of sea salt. Cover in plastic wrap and refrigerate for 4 or more hours.
  • Preheat oven to 375 degrees
  • In a large pan, cover potatoes and whole lemon
  • Bring to a boil, reduce heat; cover and cook for 10 minutes
  • Drain
  • Rinse salt from chicken and pat dry
  • Mix butter and garlic
  • Carefully lifting skin from breast and legs, rub all of the butter and garlic mixture inside
  • Add sage leaves under breast skin
  • Rub olive oil all over chicken
  • With a fork, poke several holes in lemon and stuff inside the chicken cavity
  • In a roasting pan, add chicken and potatoes
  • Sprinkle potatoes with olive oil and rosemary
  • Cook for 1 hour, basting chicken with juices every 15 to 20 minutes and turn potatoes to evenly brown.  Chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear

chocolate chip pumpkin bread

Not a Thanksgiving goes by without my chocolate chip pumpkin bread.  I make this at least 3 or 4 times through the holidays.  This pumpkin bread has a slight taste of spice from nutmeg and cinnamon.  It's very moist and the chocolate chips add a perfect amount of sweetness.

Many years ago, my Aunt Sandy gave me a cookbook, The Congressional Club Cook Book. This cookbook was published in 1970 and contains recipes submitted by wives of Presidents, Vice Presidents, Past Presidents, Justices of Supreme Court, Foreign Ambassadors, Cabinet, Governors, Senators, and Representatives of the United States. In that book, I found a recipe for pumpkin bread and added chocolate chips.

This pumpkin bread recipe is so easy; everything is added into one bowl and mixed.

Photo taken at the Malibu Lumber Yard
The Malibu Lumber Yard may host some fabulous high end stores but it also has created a place for socializing, enjoying the fresh salty air and even a little education on life under the sea. The center showcases three of the largest free standing aquariums in Los Angeles. Each aquarium is home to a different sea environment, providing an interesting place for kids and adults to observe the differences in sea life.

chocolate chip pumpkin bread
Adapted from The Congressional Club Cook Book

3 cups sugar
3 ½ cups all purpose flour
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 ½ teaspoon salt
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups canned pumpkin
2 cups chocolate chips

Preheat oven to 350 degrees
Put all ingredients in a large mixing bowl and mix well
Pour into two bread pans
Bake 1 hour 15 minutes, or until you insert a toothpick or knife in center and it comes out clean

Tuesday, November 22, 2011

gorgonzola mac n cheese

For date night, the hubby and I love to go to Mastro's in Beverly Hills.  Without fail, we get the bone in fillet mignon, steamed brocolli and gorgonzola mac n cheese.  Oh yes, and the butter pound cake for desert, but I'm saving that recipe for another post. 

The mac n cheese is my favorite!  I was so excited when I found out that Todd Wilbur's Top Secret Restaurant Recipes 3 had the recipe.  I immediately ordered it on Amazon (click Todd Wilbur's Top Secret Restaurant Recipes 3 to order yours).  His recipe is not exactly the same as Mastro's, but it is close enough.  It now has become a family favorite.  This is really an easy side dish to make.

This gorgonzola mac n cheese has a creamy cheese sauce and is topped with a bubbling layer of cheese which adds the right amount of sharpness to tantalize your taste buds.  The aroma of hot, melted mozzarella, fontina and parmigiano-reggiano cheeses has you quivering with excitement when removing from the oven.
Photo taken of Malibu Coast
Sometimes you just have to leave the beach and go inland to dinner.  Luckily, inland sometimes means "Beverly Hills" for a date night with the hubby.

I've had a few requests for this recipe and my family loves it. This is my adaption of the recipe in Top Secret Restaurant Recipes 3:
gorgonzola mac n cheese

2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 cup whole milk
¼ cup gorgonzola cheese
¼ teaspoon salt
1 1/4 cups small uncooked elbow macaroni
2/3 cup shredded mozzarella cheese
2/3 cup shredded Fontina cheese
1/4 cup shredded parmigiano-reggiano
1/4 cup shredded parmesan cheese
  • Preheat broiler.
  • Bring 2 quarts of salted water to boil and cook the macaroni until tender, about 7 minutes. Strain the pasta.
  • Melt the butter in a medium sauce pan over medium heat, then whisk in the flour. Cook for 30 seconds, then whisk in the milk, adds the gorgonzola and salt. Cook until bubbling, stirring often, then reduce the heat and simmer for 2 to 3 minutes, until the cheese is melted and the sauce is thick.
  • Add the cooked pasta to the cheese sauce
  • Pour the cheesy pasta mixture into a buttered oven-safe casserole dish. Combine the shredded cheeses and spread the blend over the top of the pasta.
  • Broil the pasta for 3 to 4 minutes, or until the cheese is melted and browned in spots.

Sunday, November 20, 2011

curry butternut squash soup

 Curry butternut squash soup is a favorite of mine.  This soup is so velvety good with just a hint of curry.  It's very comforting on rainy days and makes a perfect lunch or addition to dinner.  Not only is it great tasting, but it's so simple to make and freezes well.

 Prepackaged butternut squash makes cooking this soup so simple and fast.  Be sure that you purchase at least 2 1/4 pounds of squash.
Photo taken from my home
Yes, it does rain in Malibu and this sky looks fierce, but oh so heavenly too.  This is one of those days that you just want to stay in, watch movies and have a nice warm bowl of comforting soup.  I only get about 1 or 2 of these days a year.
curry butternut squash soup

2 tablespoon olive oil
1 medium yellow onion, chopped
2 ¼ pounds of butternut squash, cut into large cubes (I purchase prepackaged bags found in the fruits and vegetable department of your market. However, be careful as most prepackaged bags of butternut squash comes in 15 ounces – 2 bags will not be enough)
1 quart of organic chicken broth
1 teaspoon curry powder
½ cup whipping cream
Kosher salt

  • In a large heavy soup pot with lid, add oil and heat
  • Add onions and a pinch of salt and cook until soft, about 3 minutes
  • Add butternut squash and chicken broth
  • Bring to a boil, reduce to simmer, cover and cook 25 to 30 minutes, until butternut squash is tender
  • Remove soup from heat
  • Add curry powder
  • Use an immersion blender to puree into a smooth texture
  • Add whipping cream and stir, salt to taste
  • Garnish with crème fraiche and caraway seeds or croutons

vanilla creme brulee

Crème brulee is cold, creamy custard with a crunchy caramelized sugar topping. It is both light, rich and bursting with vanilla flavor. This desert dish is great for serving to company, because you can make it a day ahead.

You will need to invest in a culinary torch before making crème brulee, unless you use your husband’s hand held welding torch. Yes, my butane fuel ran out and I didn’t have a back up. The welding torch worked perfectly, but I suggest you go out and buy the culinary torch for safety. My sister bought me the William Sonoma culinary torch as a gift and it is one of my favorite kitchen tools.
I make this crème brulee at the same time along with my chocolate mousse. Crème brulee uses egg yolks, while chocolate mousse uses the whites. That way, I don’t have to through any of the egg out and desert if ready in advance for the next night too.

Split a vanilla bean down the center. Use a small knife to scrape the beans out before adding to the hot cream.

The custards do require a hot water bath when cooking. Not for cleansing reasons…the bath provides a gentle, even distribution of heat so the filling cooks uniformly.

My husband and I love to take our boat out and cruise along the coast of Santa Monica and Malibu. This picture was taken in the early evening when all the birds were gathered on a rock about 5 miles off the Santa Monica coast. It’s so nice to come home from a long day out on the boat and know that desert has already been taken care of.

vanilla crème brulee


Note: You will need 4 (4 ounce) ramekins for this recipe

2 cup heavy whipping cream
1 vanilla bean, split and inner beans removed with knife
4 egg yolks
2/3 cup of sugar
1/8 teaspoon salt
4 teaspoon sugar for caramelizing


  • Preheat oven to 300 degrees

  • In a medium saucepan, pour in cream and heat, just to point of boiling, add vanilla bean, stir and put aside

  • In a medium bowl, whish egg yolks and sugar until blended

  • Add a small amount of the got cream into the egg mixture, stir and keep repeating until the cream is gone. This is done to keep the hot cream from cooking the egg yolks which could cause curdling

  • Strain the mixture through a fine sieve into a measuring glass. This is for easy pouring.

  • Fill 4 ramekins and place in a 9 x 13 size pan and fill with hot water ½ ways to the top of the ramekins

  • Bake in oven for about 40 minutes, until custards are set but the centers should still jiggle slightly.

  • Remove hot water bath from oven and cool until ramekins are comfortable enough to handle.

  • Distribute 1 teaspoon of sugar on each custard; shake ramekins to spread sugar out evenly

  • Use troche one each custard until sugar is caramelized (nicely browned, but not burnt)

  • Cover with plastic wrap and refrigerate at least 2 hours for up to two days.

chocolate mousse

Chocolate mousse is such an elegant desert to serve and is very easy to make. Chocolate mousse gets its fluffy texture from egg whites. Egg whites are whipped into foamy peaks and then folded into a mixture of chocolate and whipped cream.
I like to make my vanilla crème brulee at the same time that I make this chocolate mousse. Both require 4 eggs, the mousse calls for the whites, whereas the crème brulee calls for the yolk. Therefore, none of the eggs goes to waste and you can please both the chocolate and vanilla lovers.  I think I'm ready for a romantic dinner party at my house!
Put the chocolate mousse into martini glasses and cover with plastic wrap for serving at a later time. This desert can be made a day ahead.
Martini glasses enlighten the elegance of this desert. I make my chocolate mousse with Ghirardelli chocolate for the sophisticated pallet. This chocolate mousse is rich with chocolate, but not too sweet, its texture is fluffy and light. Top the mousse off with more whip cream and shaved chocolate or white chocolate chips.
I adapted this recipe from Wolfgang Puck Makes It Easy, however I use semi-sweet chocolate and less sugar and a bit more cream for extra fluffiness.

Photo taken at Malibu Lumber Yard
This photo was taken at the Malibu Lumber Yard. A shopping mall that contains high end stores and some places to eat. I love all the wood and the modern, but yet country feel that this little mall has to it. My favorite colors to decorate with are brown and white. The contrast is so dramatic, but yet comforting. 
Chocolate mousse
Adapted from Wolfgang Puck Makes It Easy
6 ounces semi-sweet chocolate, broken into small pieces (use can use chocolate chips, but I use Ghirardelli)
1 ¾ cup heavy cream
4 egg whites
Pinch of salt
1/8 teaspoon cream of tartar
1 tablespoon sugar
  • In a small sauce pan, heat ¾ cup of heavy cream until simmering. Be careful not to boil.
  • Remove from heat and add broken pieces of chocolate, stir and let sit until chocolate melts
  • Transfer to a large bowl and let sit
  • Using a mixer, fitted with the whisk attachment, or in a large mixing bowl with electric beaters, beat the egg whites until they begin to foam
  • While egg whites are still beating, add a pinch of salt and cream of tartar
  • Continue to beat another minute then add sugar
  • Continue beating until egg whites are stiff and peak when mixer is lifted
  • Fold egg whites into the chocolate mixture using a wooden spoon or rubber spatula until blended
  • Using the same bowl that you mixed the egg whites, pour in the remaining 1 cup of heavy cream and beat on medium speed until it forms soft peaks – do not over beat
  • Fold the whipped cream into the egg white and chocolate mixture
  • Spoon the mixture into martini glasses or any other kind of individual containers. Cover with plastic wrap and refrigerate at least 2 hours

Monday, November 14, 2011

shrimp scampi tacos

The hubby and I go to the Reel Inn Fresh Fish Market & Restaurant almost every Tuesday for Taco Night (and date night). We both consistently order the shrimp tacos. The shrimp is juicy, cooked in butter and garlic. Cheddar cheese is melted on a soft corn tortilla that wraps around your shrimp like a snuggly warm blanket. Top it off with Reel Inn’s homemade salsa, consisting of the right amount of heat, and you have one of the best shrimp tacos around.

This recipe is my attempt to recreate the Reel Inn’s shrimp tacos at home. My hubby and stepdaughters loved my tasty shrimp tacos and now I will continue making them at home…except for Tuesday nights.

Photo taken of the Reel Inn, Malibu
Although, I can make shrimp tacos pretty darn close to the Reel Inn’s, we won’t give up our Tuesday Taco nights! The Reel Inn is very family oriented, with its chalk board menus, picnic style tables, vintage collections hung everywhere, ocean across the street, and its exceptional seafood, Reel Inn keeps reeling you in.

shrimp scampi tacos

2 pounds of shrimp, peeled and deveined
4 cups of mild cheddar cheese, shredded
½ cup butter
4 teaspoons garlic, minced
½ lemon
Salt to taste
20 corn tortillas

Directions for shrimp:
*In large frying pan/skillet, melt butter
Add garlic and shrimp
Cook 1 to 2 minutes on each side until opaque
Add salt
Remove and squeeze lemon over shrimp

*Note: If pan is too small for all of the shrimp, you can work in batches, repeating the process

Directions for tortillas:
Heat ½ of the tortillas on a large skillet or flat griddle
Turnover and cover with 1 tablespoon of cheese
Remove when cheese is melted
Heat the remaining ½ tortillas in the microwave until warm and soft

Directions for assembling tacos:
Take 1 microwave tortilla and lay on plate
Top it with a cheese covered tortilla
Add shrimps, lettuce, tomatoes, shredded cheese and salsa

mushroom risotto

Mushroom risotto is perfect for Fall weather. It is so warm, creamy, filling and engulfed in an intense woodsy mushroom flavor. Try serving mushroom risotto with roasted chicken for a satisfying and comforting meal.

Arborio rice is a short grain, fat and slightly oval-shaped and has a pearly white exterior. Originally grown in Italy, it is now grown in the United States.

Photo taken of mushrooms at the Farmers Market Malibu
Farmers Market Malibu is open every Sunday, rain or shine. The Market has a wide selection of organic food, crafts, fruits, local specialties, vegetables and flowers. My hubby and I enjoy going in the morning, walking around and tasting samples of local specialty food, vegtables and fruits. Afterwards, we make our final purchases, then head over to the food stands where a variety of foods such as Greek, Hawaiian, pasteries, candy and much more can be purchased. We sit at one of the tables and have ourselves a smorgasboard. Visiting the Farmers Market Malibu is a great way to start a Sunday, but ending it with a family dinner cooked with the fresh seasonal items purchased is even better.


¼ cup (1/2 stick) butter

1 tsp olive oil (keeps butter from burning)

5 cups chicken stock

2 scallions, finely chopped

1 ½ cup Arborio rice

½ oz dried porcini (comes in a bag) mushrooms, cooked in broth, cooled and finely chopped

¾ cup white wine

2 oz white mushrooms, finely chopped

8 oz bella mushrooms, finely chopped

½ cup parmesan cheese, freshly grated



In sauce pan, heat broth to a simmer and add porcini mushrooms

Cook mushrooms for 3 minutes

Remove with a slotted spoon and set aside, let cool and finely chop

Keep broth on low simmer


In a large sauce pan add butter and olive oil, heat until butter is melted

Add scallions and rice to the pan and sauté for 1 to 2 minutes

Stir in the rice and cook 1 minute, stirring often

Add finely chopped mushrooms, porcini, white, and bella, and cook for 5 minutes

Pour in the wine, cooking an additional 5 minutes to reduce liquid

Using ladle, add broth – this should measure about ½ to 3/4 cup of broth each time

Stir and cook about 2 to 3 minutes, until broth has been absorb

Continue to repeat this process until rice is just tender and has a creamy texture, about 30 minutes

Mix in the parmesan cheese, season with salt to taste, top with additonal parmesan cheese

Friday, November 11, 2011

bison chili

I created a chili with a new healthy and exotic twist by using ground bison, instead of beef. Bison is Buffalo and taste very similar to ground beef, with just a slightly sweeter and richer flavor. The American Heart Association recommends bison meat for a heart healthy diet due to its low fat and cholesterol content. Buffalo is high in protein, iron, selenium, phosphorus, zinc, copper, potassium, riboflavin, niacin, and vitamins B6 and B12.

I decided to start replacing bison with ground beef, after hearing that Bison is an organically raised meat and contain Omega 3 fatty acids and CLA (conjugated nucleic acid) which help in controlling weight and fighting cancers. Honestly, you won’t taste a difference.

Every Labor Day, The Malibu Chili Cook Off and Carnival draws about 15,000 people over four days for music, games and food. Besides enjoying the music, games, and carnival rides, people have the opportunity to taste a large variation of chili and submit their vote for best chili.

So make yourself of steaming hot bowl of this prize-winning, beer laden chili. And top it off with tortilla strips and cheese for a Southern Tex-Mex touch. Be sure to serve it with the same kind of beer that you used to make it with.

Bison chili


2 tablespoon olive oil

2 pounds ground bison

1 yellow onion, chopped

3 garlic cloves, minced

¼ cup chili powder (I use Morton & Bassett which is all natural)

1/8 teaspoon cinnamon

1/8 teaspoon dried oregano

1/8 teaspoon cumin

1 can (28 0z) diced petite tomatoes with juice

1 bottle (12 oz) beer, not light (I prefer a Mexican beer, but make sure you have extra beers on hand to serve with this chili)

Kosher salt to taste

Ground pepper to taste


Heat olive oil in large pot

Add onions and cook until soft, approximately 3 minutes

Add garlic and bison, breaking up meat with wooden spoon

Cook until meat is brown and cooked through

Stir in chili powder, cinnamon, oregano, cumin and pinch of salt and pepper

Cook 1 minute, add beer, and cook for 5 minutes

Add can of tomatoes, bring to boil

Cover and simmer 1 hour, stirring often

You can add a 15 oz. can of kidney beans

Top with tortilla strips and grated cheese and don't forget that beer!

Tuesday, November 8, 2011

carrot ginger soup topped with croutons

Fall weather in Malibu could range in the 60’s to 70’s. Malibu today was covered by this thick, grey coastal fog which made for a cold and gloomy day. However, inland, just over the canyons into the valley, the temperatures are reaching well into the 90’s. A good 30 degrees difference in less than a 10 mile radius.

I actually drove over the canyon to go shopping at the Topanga Mall and could not believe how hot it was. When I returned home, I was back into the snuggly feeling of fall again. It was then that I decided to make some warm carrot ginger soup. Nothing is more comforting and nutritious than soup on a cold and gloomy day.

Photo taken at the Malibu Lumber Yard

Carrots are available throughout the year, but are in season in the summer and fall when they are the freshest and most flavorful.

This soup has a velvety smooth texture very much like a butternut squash or pumpkin soup, but is a bit sweeter. The hint of sweetness comes from the honey that is called for when caramelizing the carrots and some minced ginger adds the right amount of spice.

One of the most informative cooking classes that I have taken was at the Four Seasons Hotel, located in Westlake Village, once again “over the canyon and through the valley we go”. The Westlake Village Four Seasons is a Wellness Hotel that boasts an all-encompassing approach to health. Two-hour “hands on” cooking classes are offered in their Wellness Kitchen which provides practical strategies for preparing simple and healthy meals. My Carrot Ginger Soup is adapted from the recipe taught in that cooking class. I added honey, cream, croutons and to give it the sweetness that it lacked.

So enjoy fall and the benefits of healing your mind and body with my decadent carrot ginger soup.

carrot ginger soup topped with croutons
adapted from the California Health Longevity Institute


1 tablespoon olive oil

1 pound carrots (6 – 8 medium carrots), peeled and sliced ½ inch

1 medium onion, diced

1 tablespoon honey

1 tablespoon minced ginger

2 cups low sodium chicken broth, suggest organic

½ teaspoon salt

½ cup heavy cream


Heat olive oil in large pot or dutch oven pan with lid

Add onions, carrots add salt and sauté, without lid, on medium high heat for about 10 minutes

Add honey and cook an additional 1 to 2 minutes

Add carrot juice and broth

Bring to a boil, cover with lid and simmer for 10 minutes

Remove from heat, making sure carrots are soft

Stir in ginger

Using an emulsion blender, or food processor (puree in batches and return soup to pot), puree soup until soup is smooth in texture and there are not any lumps of carrots

Stir in cream

Season with salt and pepper to taste

Serve in a cup or blow and garnish with croutons



3 tablespoon olive oil

1 clove garlic, minced

2 slices white bread


Heat olive oil in small sauté pan

Cut bread into 1 inch cubes

Add garlic and bread cubes to pan

Cook 3 to 4 minutes until golden brown, flipping bread cubes often for even browning

Saturday, November 5, 2011

carmalized honey french toast

On Sundays we frequently go to Marmalades, located at the Malibu Country Mart, for breakfast. I swear that they have the best french toast. My hubbys thinks that they use sourdough bread, so I started using it when making my french toast. The sourdough bread doesn't break apart when soaked in the egg and milk mixture like most breads do. The flavor of this french toast is rustic and sweet. You will feel like you are having breakfast in the French country side while eating it.
Photo of the Malibu Country Mart sign in Malibu
The Malibu Country Mart, located across the street from Malibu beach, provides high end shops, a movie theater and lots of eateries.  It's a great place to walk around, relax and enjoy the scenery. 

carmalized honey french toast


1 round sourdough loaf.

3 thickly sliced pieces from the sourdough loaf. Approximately 1 ½ inches wide.

3 whole eggs

1 cup of milk

½ cup honey

1/18 plus a pinch of cinnamon

4 tablespoon of butter

Cut the 3 thick slices of bread and then cut each slice in half, for a total of 6 pieces
In a 9 x 13 pan, add eggs, milk and pinch of cinnamon, beat to blend
Add bread slices to pan, turning once to making sure both sides are covered with the egg mixture
Let soak 3 minutes on each side
In a small bowl, mix honey and ½ teaspoon of cinnamon and place aside
Heat up a large frying pan and melt 2 tablespoons of butter until froth
Place all 6 slices of bread in the frying pan and cook for 2 minutes
Turn over the bread slices and add the remaining butter to pan. Cook for 2 minutes
Increase heat , then using a teaspoon , drizzle the honey over each of the bread slices and turn over
Repeat on other side. This will result in caramelizing the honey. Bread slices should be a golden brown.
Remove and sprinkle with powdered sugar and serve with syrup

lemon ricotta pancakes with blueberry syrup

I never really liked pancakes, until I tried Lemon Ricotta Pancakes at Shutters On The Beach Hotel in Santa Monica, a few years ago. Shutters On The Beach is a lovely luxurious hotel located on the boardwalk of Santa Monica Beach.

Coast (Shutters on the Beach Hotel) on Urbanspoon

Photo of Shutter's in Santa Monica

I fell in love with those pancakes and purchased Shutter’s The Summertime Anytime Cookbook. I have adapted the recipe by adding more ricotta, lemon, vanilla and blueberry syrup for my own tastebud pleasure.

These pancakes are dense with ricotta, but light and fluffy at the same time. The hint of lemon really comes through and makes a great combination with the blueberry syrup. To be honest, these pancakes are so full of flavor that they don’t even require syrup; just a sprinkle of powdered sugar would do.

Photo of Coast, the restuarant in Shutter's

Coast is the restuarant located in Shutter's that serves lemon ricotta pancakes. Santa Monica is just minutes away from Malibu.

lemon ricotta pancakes with blueberry syrup

Makes 6 large pancakes

Start with making the syrup first. The syrup can continue to cook while you are making the pancakes.


1 ½ cup fresh blueberries

1 ½ cup sugar

½ teaspoon grated zest, from 1 lemon

1 teaspoon vanilla extract

2 tablespoon white karo corn syrup (optional, I use to thicken the syrup)


Wash blueberries
In a medium sauce pan, combine blueberries and sugar
With a potato masher, mash blueberries
Bring blueberries mixture to a boil
Cover, lower heat to simmer and cook for 30 minute
Remove from heat, add vanilla and karo syrup, carefully strain syrup and serve



4 eggs, separate yolks and whites

½ cup sugar

1 teaspoon grated zest, from about 2 lemons

½ teaspoon vanilla extract

½ cup all purpose flour

¼ teaspoon kosher salt

1 cup whole milk ricotta cheese

4 tablespoon unsalted butter, melted


In a medium size bowl, whisk together egg yolks, sugar, lemon zest and vanilla, mix until a smooth pale yellow
Whisk in flour and salt and mix
Now whisk in the ricotta cheese
In a separate bowl using an electric mixer, beat egg whites on medium speed until stiff peaks form
With a rubber spatula, carefully fold egg whites into the ricotta mixture
Heat a frying pan or griddle over medium heat
Lightly oil using a brush
Pour 1/2 cup of batter into pan and spread to form a circle
Cook until bubbles form on the top of pancake, then flip and continue to cook until pancakes are golden and dry in the middle, about 2 minutes


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