Archive | July 2011

Inspiring Chefs: Bobby Flay

Bobby Flay has recently made an impression on me. It wasn’t his barbecue tips or his competitive spirit to “throw” chefs “down” under the table. It was the fact that he found what inspired him and made a life out of it, thereby inspiring others. Nothing like creating a life that comes full circle.

He is a high school dropout that has built an empire around food. I think his success comes from how he commands the attention & authority of a room through his steady tone and strict expectations of behavior from others.  Oh, and he really knows how to cook, and it’s a lot more than just BBQ meats. Iron Chef anyone? And have you watched him on the Next Food Network Star? The way he calmly looks at the contestant while ripping them and their food into so many pieces that it makes pulled pork look like chunky squares. Okay, maybe that’s a little exaggerated, but I think you get the idea. He’s one tough cookie!

I’m not the only one that has found a lot of respect for this guy either. This morning he was co-hosting Today with Kathie Lee and Hoda (Hoda was off for the day). In his best Don Drapper attire, this kitchen king found his way into a whole new realm. He pulled off the gig with flying colors, which says a lot considering he was sidekick to Kathie Lee. The moral of the story? It’s somewhere in between “The kitchen and food can inspire people who may have been lost to create a new life filled with success”.

In honor of Bobby Flay, tonight I’m grilling up some rib-eye steak. Recipe to follow.


It’s Raspberry season!

Did you know there is an island in the state of Oregon? I sure didn’t. During my first visit here in 2009, I learned about Sauvie Island by going berry picking in the 100 degree heat of July. They have blueberries, strawberries, blackberries, marionberries, raspberries, etc. and many varieties of each.

Fast forward to 2011 and I still can’t get enough berries in July!I picked 15lbs of Tulameen raspberries and began to run out of space in the fridge for them – I needed a solution – STAT!

So what else to make on a lazy summer Saturday morning when I can’t sleep in no matter what? Make Raspberry Syrup over Buttermilk Pancakes!

After tasting the tart yet still sweet raspberry syrup over those light ‘n fluffy pancakes, I may just have to rethink maple syrup’s role in my pantry… It. Was. That. Good. Can’t wait to see what other recipes I can find for this wonderful berry!

Here are both recipes, from Food & Wine:

Raspberry Syrup

5     cups fresh raspberries

¼    cup of water

1 ½ cups sugar


 In a non-stick saucepan, combine the raspberries and the water. Lightly crush the berries against the side of the pan, then cover and bring to a boil over high heat. Strain the raspberries into a bowl, pressing down on the berries.

Wipe out the pan and pour in the raspberry liquid. Stir in the sugar, bring to a boil over high heat and cook. Skim the surface and stir until the sugar dissolves, about 1 minute. Serve warm.

The sauce can be refrigerated for up to 1 week or frozen for up to 1 month.

Makes about 1 ½ cups.

The Best Buttermilk Pancakes

1 ½ cups unbleached all-purpose flour

2     tsp. baking soda

¾    tsp salt

2     cups buttermilk

6     Tbsp. unsalted butter, melted

2     large egg yolks

2     egg whites

Fresh raspberries for garnish


While making the batter, heat a griddle on medium-low heat. In a medium bowl, stir together the flour, baking soda and salt. In separate large bowl, combine the buttermilk, butter, and egg yolks.

In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.

Heat a lightly buttered griddle. For each pancake, gently spread the batter on the hot surface to form a 4-inch circle. Cook over moderately-low heat until the top pops the bubbles, about 2 minutes. Flip the pancakes and continue cooking until golden about 1 minute longer. Transfer to a large plate and keep warm while the other pancakes cook.

Serve with Raspberry Syrup for a wonderful weekend breakfast.

Makes 4-6 servings – I halved the recipe to make exactly enough for 2 people.

Hello world!

Welcome to the humbling act of cooking from inspiration! I am learning my way around the kitchen & the dinner table, and you are invited to join our table each day. Let’s see where this blog goes!

This entry was posted on July 26, 2011. 1 Comment