Buckwheat Popovers

My family is happy to eat soup and salad for dinner with a bribe like a warm, eggy popover. This version was earthy and delicious. I had to make them a couple of times to get the baking temperature and cooking times just right. (No worries, we ate the less than perfect ones too. 😉 )

This recipe was adapted from the New York Times, contributed by Melissa Clark. We enjoyed them with Spiced Red Lentil Soup, but they would also be wonderful for breakfast with butter and jam.

Yield: 6 Popovers

• 1 cup/236 milliliters whole milk, at room temperature
• 3 large eggs, at room temperature
• 2 tablespoons unsalted melted butter, plus more for pans (or use cooking spray)
• 1 teaspoon granulated sugar
• ½ teaspoon fine sea salt
• ¾ cup/90 grams all-purpose flour
• 2 tablespoons buckwheat flour
• 2 tablespoons whole-wheat flour

1. Heat oven to 425 degrees, preferably on convection.
2. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray. (I have had more success with cooking spray.)
3. In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy.
4. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
5. Pour batter into prepared cups. Bake 15 minutes.
6. Turn heat down to 350 degrees and bake another 10 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won’t puff.
7. Serve warm.

One Year Ago:

• No-Knead Bread from Sullivan Street Bakery

Two Years Ago:

• Pullman Loaf

Three Years Ago:

• Bread Machine Brioche

Four Years Ago:

• Classic Sandwich Bread
• Classic Applesauce

Buckwheat Crepes with Asparagus, Gruyère, & Prosciutto

This is another yummy dish that I made while visiting my mom over spring break. It was a special recipe to try during our visit because my dad made amazing breakfast crepes every Sunday morning during my childhood and also because my grandfather was from Brittany; this is a classic dish from that region. I also absolutely love using my dad’s perfectly seasoned crepe pans! 🙂

This recipe was adapted from The New York Times, contributed by David Tanis. Due to technical difficulties, I substituted whole wheat flour for buckwheat flour in the crepes- they were still delicious! (I would make them with buckwheat flour, if possible, next time though.) I also substituted prosciutto for ham in the filling.

According to Tanis, these crepes are traditionally served with a glass of sparkling cider. We gobbled them up with red wine and green salad. Spring-time asparagus heaven.

Yield: Serves 6

• 1 cup/120 grams buckwheat flour
• ½ cup/60 grams all-purpose flour
• 2 large eggs
• 2 ½ cups buttermilk
• ½ teaspoon coarse salt, plus more as needed
• 2 tablespoons unsalted butter
• 1 ½ pounds medium asparagus, trimmed and bottom parts peeled, if desired
• 12 slices (about 5-6 oz) prosciutto or 6 cooked ham slices
• 2 cups grated Gruyère or Comté cheese
• canola or other vegetable oil, for the pan, as needed

1. Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. Check the consistency after the batter has rested. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream prior to cooking.
2. Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. (I used 2 pans.)
3. Using a pastry brush, apply a light coating of vegetable oil to the pan(s), then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don’t worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn’t be scorching hot. Remove from heat if crepe is cooking too quickly.
4. Remove the crepe from the pan and set it aside while you continue to cook the remaining batter. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
5. Bring a medium pot of generously salted water to a boil. Cook the asparagus for 1-2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
6. Heat oven to 400 degrees.
7. On parchment-lined baking sheets, fill the crepes by laying each one top-side down (the prettier side), place a slice of prosciutto on top, sprinkle generously with cheese, and lay 3-5 asparagus spears on top, off to one side. Fold over to make a half-moon.
8. Drizzle the folded crepes with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.

One Year Ago:

• Gemelli with Mushrooms and Ricotta

Two Years Ago:

• Clams Casino

Three Years Ago:

• Button Mushrooms a la Creme
• Mustard Chicken

Buckwheat, Banana, & Zucchini Muffins

I have been receiving TONS of zucchini in my CSA share. These super moist, earthy, and healthy muffins were one of the best ways I used my zucchini so far. They were very hearty and flavorful- accompanied with fresh fruit they were a tasty and filling breakfast. Perfect for a snack as well!

This recipe was adapted from Bubby’s Brunch Cookbook: Recipes and Menus from New York’s Favorite Comfort Food Restaurant by Ron Silver with Rosemary Black.

Yield: 12 muffins

• 1 cup all-purpose flour
• 3/4 cup buckwheat flour
• 1/2 cup mashed very ripe banana
• 1 cup grated zucchini
• 1/2 cup raisins
• 1/2 cup packed dark brown sugar
• 1/2 tsp ground cinnamon
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp coarse salt
• 3/4 cup buttermilk
• 3 T honey
• 2 T canola oil
• 1 large egg, lightly beaten
• 1/2 cup chopped walnuts, optional

1. Position an oven rack in the middle of the oven. Preheat the oven to 375 degrees on convection.
2. Line a standard muffin pan with paper baking cups or grease the baking cups lightly with cooking oil spray or butter.
3. Combine the flours, banana, zucchini, raisins, brown sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
4. Combine the buttermilk, honey, vegetable oil, and egg in a mixing bowl and whisk vigorously.
5. Form a deep “well” in the center of the flour mixture with a large wooden spoon. Pour the buttermilk mixture and the nuts (if using) into the well.
6. Immediately stir the mixture with a wooden spoon until the ingredients are well blended.
7. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the muffins for 17 to 18 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove from the pan, transfer to a wire rack, and allow to cool for 15 minutes.

One Year Ago:

• Grilled Radicchio

Two Years Ago:

• Giant Lemonade-Watermelon “Ice” Cubes

Buckwheat Crepes with Mix & Match Creamy Mushroom, Caramelized Sweet Onion, Sautéed Greens, & Citrus Shrimp Fillings

Crêpes are a special dish in my family. Growing up, my dad made them every Sunday morning. He gave me my fabulous crêpe pans when I went away to college. 🙂 I made this dish to celebrate a BIG birthday coming up for my Mom when she and my brother came to visit. It was fun to eat with a group because the toppings could be mixed and matched to each persons’ taste.

This recipe was adapted from Food Network Magazine.

Yield: about 6 servings

• 5 tablespoons unsalted butter
• 2/3 cup buckwheat flour
• 1/3 cup all-purpose flour
• 1 3/4 cups whole milk
• 3 large eggs
• 1/2 teaspoon salt
• 1/4 cup chopped fresh parsley (optional)
• canola oil, for the crêpe pans or skillet
• Assorted fillings (see below)

For the Crêpes:

1. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth. Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.
2. Preheat the oven to 300 degrees. Heat the crepe pans (I use 2 at a time) or a skillet over medium heat until a drop of water sizzles in it. Lightly oil the pan(s), then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a flexible metal spatula, flip over and cook about 30 more seconds. Transfer to a plate.
3. Repeat with the remaining batter, adding more oil as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
4. Serve with assorted fillings.

Note: Crêpes can be made a day ahead. Just wrap in plastic and refrigerate, then reheat before assembling.

For the Creamy Mushroom Filling:

• 3 T butter
• 20 oz cremini mushrooms, sliced
• 2 fresh thyme sprigs
• coarse salt and freshly ground black pepper, to taste
• 2/3 cup heavy cream
• handful of fresh parsley, chopped

1. Heat butter in a large skillet over medium-high heat. Add wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes.
2. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through.
3. Remove from the heat and add a handful of parsley.

For the Caramelized Sweet Onion Filling:

• 2 T butter
• 2 sweet onions, sliced
• 2 fresh thyme sprigs
• coarse salt and freshly ground black pepper, to taste

1. Heat butter in a large skillet over medium-low heat.
2. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.

For the Sautéed Greens Filling:

• 2 T olive oil
• 16-20 oz (or more!) mixed greens such as spinach, kale, chard, beet greens (I used kale, chard & beet greens)
• coarse salt and freshly ground black pepper, to taste

1. Heat olive oil in a large skillet over medium-high heat.
2. Add greens and cook until just wilted, about 4 minutes. Season with salt and pepper.

For the Citrus Shrimp Filling:

• 1 1/4 pounds shrimp (peeled)
• 1 strip lemon zest
• 2 sprigs parsley or tarragon
• 1/2 cup white wine
• juice of 1/2 of a lemon

1. Sauté shrimp in 2 tablespoons butter with lemon zest, tarragon (or parsley) sprigs, and salt and pepper until the shrimp turn pink, 3 to 4 minutes.
2. Add lemon juice and white wine and simmer 1 minute. Remove from the heat.

Banana-Blueberry Buckwheat Pancakes

We usually have pancakes or waffles on Sunday mornings. These pancakes are one of my absolute favorites to make. My mom has said that they are the best pancakes she has ever had! The banana slices are placed onto each pancake as they begin to cook so that when the pancake is flipped they become caramelized on the bottom- delicious.

I have been making them for so long, I am not sure where I found the recipe. It was originally from “The Black Dog Summer on the Vineyard Cookbook” by Joe Hall and Elaine Sullivan.

• 3/4 cup unbleached all-purpose flour
• 1/4 cup buckwheat flour
• 1/4 cup whole-wheat flour
• 2 T cornmeal
• 1 T granulated sugar
• 1 1/2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp coarse salt
• 2 large eggs
• 1 (to 1 1/2) cup(s) whole milk
• 2 T unsalted butter, melted
• 1 cup fresh blueberries, washed, patted dry (can substitute frozen)
• oil, cooking oil spray, or clarified butter
• 1-2 banana(s), peeled, thinly sliced (I use 2)
• butter & maple syrup, for serving, as desired

1. Combine flours, cornmeal, sugar, cinnamon, baking powder, baking soda and salt in a medium bowl.
2. Beat eggs with 1 cup of the milk and melted butter in a separate bowl.
3. Add milk mixture to flour mixture; stir just until you have basic pancake batter. If batter is too thick, add additional 1/2 cup of the milk but do not over stir or pancakes will be tough.
4. Fold in blueberries.
5. Heat griddle, adding cooking oil spray, a little oil or clarified butter.
6. Ladle 5-inch circle of batter onto griddle. Drop 2 to 3 slices of banana into each circle.
7. Cook pancakes until tops are covered with tiny bubbles, about 3 minutes per side, then flip them over and finishing cooking.
8. Serve hot, with butter and pure maple syrup.