Pancake Extravaganza
I had a great time cooking with a customer on Friday afternoon. She hasn't eaten meat for 20 years and needed to learn how to choose it and cook it. I met her at her home, we went to the grocery store, talked about beef, pork and chicken, bought some beef, pork and chicken and went home to cook.
We roasted some chicken breasts and thighs and made soup with some of the chicken. She'll have the rest for lunch or on a salad, lots to do with cooked chicken. We roasted one pork tenderloin and made stir fry with the rest. We made some Greek burgers with a yogurt sauce so we learned searing. We cooked things more on the well side than on the medium side because she doesn't really know how she likes her meat cooked, she has to learn.
Saturday morning I taught a cooking class at The Cook's Warehouse in Decatur with the over 10 year olds. This was an all pancake class with two savory and two sweet. We made the squash pancakes and the corn basil cakes first, then had a break to eat the delicious cakes.
After the break it was back to cooking blueberry ricotta cakes and cornmeal cakes with maple yogurt topping.
The pancakes were all very good, but the majority favorite was the yellow squash. In fact one of the students said she didn't like vegetables much and was surprised her favorite pancake was the squash pancake. Enjoy!
Parmesan Squash Cakes from Eating Well Magazine
serves 4
- 1 large egg
- 2/3 cup finely chopped shallots
- 1 tablespoon chopped flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip)
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
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- Preheat oven to 400°F.
- Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
- Heat oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.
- Tip: To remove the seeds from summer squash, cut the squash in half lengthwise and scrape out the seeds with a spoon. To shred the squash, use the large-holed side of a box grater.
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