banana sour cream pancakes

this recipe comes from Barefoot Contessa Family Style by Ina Garten, which was one of my very first cookbooks. these pancakes aren't particularly 'light & fluffy'. in fact, they're pretty substantial. more cakey and dense than your average pancake but not any less delicious. the bananas give the pancakes a contrast of texture which adds a nice creamy surprise. plus, it's a great way to use up those overly ripe bananas you have laying around!

mise en place

banana sour cream pancakes
from Barefoot Contessa Family Style by Ina Garten
*her recipe says it makes 12 pancakes but i only got 10
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (i used 1 teaspoon table salt)
1/2 cup sour cream
3/4 cup + 1 tablespoon milk
2 extra large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon zest (i made w/o since i didn't have any lemons)
unsalted butter
2 ripe bananas, diced, plus extra for serving
maple syrup

in a bowl, sift together the flour, sugar, baking powder and salt. in another bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. add the dry ingredients to the wet ones, mixing only until combined.

melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. use a 1/4 cup measure to drop the pancake batter into the pan. distribute diced bananas on each pancake.

cook for 2-3 minutes, until bubbles appear on the top and the underside is nicely browned. flip the pancake and cook for another minute or two, until browned.

wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. pancakes will stay warm in a preheated 200 degree oven for 15 to 20 miutes.

serve with butter, sliced bananas and maple syrup.

bon appétit~!

brussel sprouts with bacon, shallots and figs

i dont know why brussel sprouts got such a bad reputation, because they are delish. they are a great side dish with just about any entree. sometimes, i just eat them as the entree. over cooking brussel sprouts can make them stinky. the recipe below cooks the sprouts with a hot water bath, just enough to brighten the color without the stinkiness. and as always...bacon makes everything better =)

mise en place

brussel sprouts

serves 2-4
1 dozen brussel sprouts, cleaned, trimmed and halved
4-5 cups of boiling water
3 strips of bacon, diced
1 tablespoon of shallots, minced
3 dried figs, quartered
1 1/2 tablespoon of parmesan cheese
salt and pepper


place the brussel sprouts in a strainer that has been set in a large bowl in the sink. slowly pour the hot water over the brussel sprouts. take the strainer out of the bowl and using the same hot water, pour it over the brussel sprouts once again and let the water drain. the hot water "splash" gently cooks the brussel sprouts.


heat a large pan on medium- high heat. render the diced bacon, about 2 mins. lower the heat to medium and saute the shallots, about 2 mins. take out the bacon and shallots out of the pan and set aside. reserve some of the bacon fat in the pan, return the heat to high. add the dried figs and brussell sprouts, cut side down, until its slightly browned, about 3 mins.

toss the bacon and shallots back into the pan and season with salt and pepper. plate the brussel sprouts and top with parmesan cheese.


bon appétit~!

short rib ragu w/ papparadelle

if by ANY chance you have left over short ribs after making braised short ribs, this is a great way to fix 'em up! left overs high unlikely? just thrown in a couple extra when making them just so you can make this recipe the day after! that's what i did.

mise en place

san marzano tomatoes & trader joe's egg pappardelle pasta

short rib ragu w/ papparadelle
serves 4
2 braised short ribs, shredded
1 1/2 - 2 cups sauce from braised short ribs
3 tablespoons olive oil
1 onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
6 garlic cloves, minced
2 sprigs thyme
1 teaspoon oregano (i used dried)
1 bay leaf
1 - 28oz. can crushed san marzano tomatoes
1/2 cup cream (or milk)
salt & pepper
8 oz. pappardelle pasta
shaved parmesan & chopped flat leaf parsley, for garnish

in a dutch oven or large pot, heat the olive oil. add the onion, carrot and celery, season lightly with salt and pepper and cook until the vegetables become tender, approx 6-8 mins. add the garlic, thyme, oregano and bay leaf and sautée for another minute. add the shredded short ribs, short rib sauce and tomatoes. bring to a boil then lower the heat and simmer for 20-30 mins, covered. add the cream and simmer for another couple minutes. remove the thyme stems and bay leaf. season to taste.

cook the pappardelle pasta according to the package. serve w/ shaved parmesan and freshly chopped flat leaf parsley.

bon appétit~!