PEAR + BUCKWHEAT PANCAKES

I am gone for one blog post and Hugh goes and raises the bar. Videos and romantic coffee bean pictures... I can't top that, but these pancakes are just lovely.

This past week, we spent some time in Mammoth with some good friends. We don't get to the snow often, but I love the change of scenery. It felt refreshing to freeze for a couple days (but that's not to say that I didn't do my fair share of complaining while the sharp winds and snow hit my face, of course).

I've been snowboarding a good ten years or so, but I can't really say that I go flying down the slopes like a seasoned pro. It has nothing to do with skill, mind you, I totally get the technique, but cautiousness is a personality trait I can't seem to grow out of. I wish I had taken a big spill, just so I could see for myself that, yes, I'll actually survive. This antecdote parellels to other news going on in life - a risk of sorts - but I am saving that for next week :) For some reason, that news just doesn't pair well with pancakes. Speaking of, these are excellent. I have browsed, and am now closely studying Kim Boyce's Good to the Grain , as it is a stunning and inspiring cookbook. I only slightly altered these pancakes by adding some spices and swapping in buttermilk. The pear flavor here is pretty gentle, so make sure you use ripe and fragrant ones. I am an eggs-for-breakfast girl, but my cute barista has requested something on the sweeter side, and I'm not one to contest a whole grain pear pancake.

Enjoy your weekend!

PEAR + BUCKWHEAT PANCAKES // Makes 12

Adapted from Good to the Grain by Kim Boyce

1 Cup Buckwheat Flour

1/2 Cup Whole Wheat Pastry Flour

1/2 Cup Unbleached All Purpose Flour

3 Tbsp. Turbinado Sugar

2 tsp. Baking Powder

1/2 tsp. Baking Spice Blend*

3/4 tsp. Sea Salt

2 Tbsp. Unsalted Butter, melted and cooled slightly

1 Cup Buttermilk

1/2 Cup Milk

1 Large Egg

2 Firm Pears (I used Bosc and Comice)

1/2 Cup Honey

2 oz. (1/2 stick) Unsalted Butter

* I have a baking spice blend from Penzey's that has some anise in it that I thought was great here - you could use a bit of cardamom, nutmeg or cinnamon as an alternative. Boyce doesn't mention any spice at all - so up to you.

1. Sift all of the dry ingredients together in a large bowl, making sure everything is evenly distributed.

2. In another bowl, whisk together the egg, buttermilk/milk, and butter until combined. If you don't have buttermilk, all milk will be just fine.

3. Peel the pears, and grate them in the large holes of a box grater. Add the pears and their juices to the buttermilk mixture.

4. Gently add the wet ingredients into the dry and stir 'til just combined. It should be fairly thick - Boyce recommends letting it sit for a little while, or overnight in the fridge. If you let it rest, you will need to thin it out with milk, 1 Tbsp. at a time. Adjust to your pancake thickness preference.

5. Melt the honey and 2oz. of butter together, and keep warm to pour over the pancakes later.

6. Heat a cast iron pan, or griddle over medium heat. Add batter in 1/4 cup mounds to the pan, once the tops start to bubble, check that the bottoms are golden brown and flip to the other side. Cook about 5 minutes total.

7. Wipe the pan between batches, and rub a little butter in between.

Serve the pancakes hot from the skillet, with a splash of honey butter on top.

MEYER LEMON CURD.

I would say the average person thinks lemons/citrus are summer fruits. They are crisp and tangy, add a lot of flavor without a lot of heaviness, which is typically a warmer weather preference. Lemonade, lemon bars, seems fourth or july-ish no? But now, when meyer lemons are in season, they are what take over my fruit basket. I may have been a bit greedy and bought 12 at the market last visit. Apparently I don't use lemon as much as I thought I did, because I still have too many. There is this fine line of having too much of a good thing, and in this case, it has caused me to experiment a bit. Alas, a simple lemon curd to use up some of that sweet citrus.

Of course, this time of year, it would make a wonderful and different gift. It keeps in the fridge about one week. You can re-use mustard jars or buy small mason jars at your local craft store. I used David's recipe, because the man knows sweet things. He mentioned that it would be good folded into fresh whipped cream. I plan on putting it on toast myself, and giving a small jar as a hostess gift.

MEYER LEMON CURD // Makes 1ish Cups

Recipe from David Lebovitz

The sweet to tang ratio is perfect, I wouldn't change it. He notes that if you can't find meyer lemons, you can use normal lemons, and use a bit more sugar.

1/2 Cup Fresh Meyer Lemon Juice

1/3 Cup Natural Cane Sugar

2 Eggs

2 Egg Yolks

6 Tbsp. Organic Butter

pinch of Salt

1. Place a mesh strainer over a bowl, and set aside.

2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

4. Increase the heat a VERY LITTLE bit and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk. For me, this took about ten minutes in a 12'' pan.

5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator.

LEEK AND SPINACH FRITTATA

My grandma, more formally known as 'Memaw', has been very supportive of my cooking endeavors. She doesn't like to cook, but she does read homey magazines and frequently rips out recipes with pretty pictures and passes them on to me. I wish I could do justice to how excited she was about her recent gem, as she told me she found a recipe for an 'egg pizza'. It took me awhile to figure out what she was describing, as she is not quite fluent in food vernacular. I came up with my own version for my sweet grandma who is so easily impressed. Whether you are an old friend to the frittata, or believe this is a pizza, it's tasty.

I have shared with you how I love breakfast, love eggs in particular and this recipe is no exception. I'm not one for pie crust, so I find this more intriguing than quiche. It is an economical option because you really can throw any vegetable into the eggs and it works. Kind of... use your better judgement carrot or beet lovers.

LEEK AND SPINACH FRITTATA // Serves 6

I like to use more whites to make it a bit lighter, if you like a richer egg dish, use 10 whole eggs.

2 Whole Eggs

10 Egg Whites

1/3 Cup Milk

2 Leeks, White and Light Green Parts, Thinly Sliced

1 tbsp. Butter

1 Cup Fresh Steamed Spinach

¾ Cup Shredded Cheese (I used Goat’s Milk Gouda)

2 tsp. Hot Sauce (Tapatio, Chalua etc)

1 Cup Baby Heirloom Tomatoes, Halved

Fresh Basil

Salt and Pepper to Taste

Preheat oven to 500’

1. Warm the butter in a saucepan (preferably non stick) on medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.

2. In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Incorporate some air and break them up, whisk about 4 minutes, yes, your arm will start to hurt. Add a good pinch of salt and pepper.

3. Squeeze as much water possible out of the steamed spinach, give it a rough chop, and squeeze again.

4. Distribute the leeks in the pan, as this will be your frittata base. Turn the heat back to medium and pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.

5. As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. Goes well with some fresh chopped basil and a dollop of greek yogurt.