Crunchy and delicious!

To maintain the spirit of this cookbook, I made sure to buy really fresh eggs, free range chickens. I prepared them two ways. I made an over-easy egg using Panko crumbs, and a sunny-side up using crumbs from an Italian Olive loaf (day old). I used the olive oil, thyme, and salt, and toasted them in my cast iron frying pan until they started to color.


For the over-easy, I sprinkled the additional crumbs when the egg was ready, flipped, and out. Then used the tsp of basamic, swirled, and poured over the egg. I t might not look that great (see my picture), but it was really amazing tasting. Crunchy, with a perfect runny yolk. The tsp of balsamic soaked into the crumbs. The bites that included the balsamic were fantastic.

Then, I prepared a sunny-side up for my daughter. It came out much more beautiful.

I really enjoyed my over-easy panko, but my daughter was nuts about her sunny-side up. She licked her plate, and asked for another. This is very unusual, especially when eggs are involved.

This recipe uses chickpeas to make a sandwich filling that is something between tuna salad and egg salad. Although I didn't have all the ingredients, I improvised (chickpeas, lemonaise, minced red onion, seasoned rice vinegar, salt and pepper). It was awesome! Great both on crackers and as a faux grilled tuna and cheese sandwich. And very healthy! This will definitely be a high frequency repeat in my family.

This is the BEST corn chowder I have ever tasted, and true to its intent, it took less than 40 minutes to prepare.
My husband made this for our family last night, and I thoroughly enjoyed it. We followed the instructions except we cut the whole milk to 50% whole and 50% skim. Simmering the cobs in the milk did add a big fresh corn taste. The prosciutto crumbled on top really added a great punch.
My one complaint is that this is a HIGH FAT soup. Its true that it tastes amazing, but I'd prefer a great soup that is also low fat.

Wow were these ever great! True to the description, the cookies were soft inside, and crackly on the outside. These are not inexpensive to make - they call for an entire tube of marzipan - but they are oh so worth it! The final product had only a subtle almond/marzipan flavor, but with the chocolate from the cocoa, the texture, and how easy they were to put together, this is a winner!

There is a lot of chopping in preparation, but by dicing vegetables to small pieces they cook quickly. I usually think of soups as something that cooks all day, but this one truly cooked up quickly. I was also intrigued that the recipe was very much a traditional mix of vegetables, but it included a healthy dose of ginger. The final product had only a mild ginger note, but the broth's flavor had surprising depth. Everyone in the family gave it a positive evaluation.
I did need to modify it a bit. The mushrooms had been commandeered for last night's dinner, and I didn't have regular potatoes, so I put in a sweet potato. It would have been even better had I had all the right vegetable.

This recipe provides excellent detailed instructions on how to make chicken stock. I looked for chicken feet, including the local Asian market, to no avail, and still was able to make great broth using a standard grocery store whole chicken. I followed the instructions (except no feet and no extra wings), and the resulting broth has an excellent bright chicken flavor. I really enjoyed following the instructions for how to remove the breasts. It made me feel like Julie in the move "Julie and Julia".

One concern I had was with skimming off the foam. I did this, as per instructions, stirred, and skimmed again. However, foam continued to come up, and I was unsure whether to remove it or not. I decided not to, and it seemed to go away, but I'd be interested to hear other people's thoughts on this.

This cookbook instructs us to do a lot of tasting, and in this recipe, to taste from the beginning. I was nervous about sipping a spoonful of water that contained a raw chicken carcass, but I did, and lived to tell about it. I found it instructive to monitor the development of this broth's wonderful chicken flavor, and I look forward now to trying recipes calling for high quality broth.

This recipe was fairly easy to prepare, and it came out great. I was looking for something I could prepare to give to friends a neighbors, and auditioned this recipe. I do not have fleur-de-sel, but I do have sel-de-mar, a lovely french sea salt, which I sprinkled on the product.

I live at high altitude, and prepared this by cooking to a lower final temperature (10 degrees lower for my 5,000 foot elevation). The product solidified nicely, although it was not so easy to cut up. Sticky knife, despite buttering, but not too bad. Easier if one person cuts, and another person separates the cut up squares.

I think this is a keeper, and will likely be in the gift boxes I deliver to my friends.

Crunchy, sweet-salty, nutty (almonds), and perfect.
This was the best Biscotti I've ever had. The recipe says that it gets better after a couple days - but I cannot imagine how one can let these wait.

I prepared a single batch to see if its good enough for the neighbors. I found that I had to bake the initial long rolls quite a bit longer than the 15 - 20 minutes suggested; probably I baked them 30 minutes and they were still fairly soft.

I didn't have the anisette that the recipe called for, and substituted Pernod, a french liqueur with a distinct anise flavor. The cookies had a lovely but subtle anise flavor.

Highly recommended!

The detailed instructions provided with this recipe were easy to follow, and the result was amazing. I started 2 days before serving with the preparation (jamming salt/herb mixture under the skin), and then cooked the chicken in a cast iron frying pan.

I have not roasted many whole chickens, and certainly not recently. I remember chickens sticking to the pan, and so I was nervous about flipping the chicken over half way through. But the instructions - to start with a hot pan and a dry chicken - did seal the skin, and flipping it over wasn't too much of a problem.

The only problem, from my perspective, was all the splattering grease. I'm very thankful for my self-cleaning oven.

The succulence of this chicken was amazing. Delicious and moist! My 15-yr old son has been unwilling to eat more than one bit of chicken for at least 5 years. But this, he ate, enjoyed, and even had seconds.

This salad was a delicious combination of flavors. The sweetness of the pears played off the fennel and walnuts very nicely. I really enjoyed the Parmigiano curls (vegetable peeler). When all four of these were in the same bite, it was heaven!

Fennel is not a common vegetable in my house, and I love that this cookbook is giving me many interesting ways to use it.

For me, this was every bit as good as the kale on toast. I was hungry for more, so decided to go on to the next recipe...

Because I liked the poached egg in the onion and tomato soup, I decided to poach the egg in the kale. I skipped the vinegar (thanks for the tip, southerncooker). I added the prosciutto, and again lots of black pepper. I also skipped the drizzle of olive oil. I'm sure it would have been good, but wanted the lower calorie option.

This is comfort food, pure and simple.

This is a delightful light healthy dessert. We were lucky to find big juicy sweet California oranges. I used local clover honey, and dried rosemary. The honey picked up just a small kiss of rosemary - just the perfect amount. Everyone in the family enjoyed this dessert. And as the recipe says, its perfect for winter time.

A plus to me, this recipe was very easy to prepare!

Beets are the new tomato.
I've always thought that a sandwich had to have tomatoes for me to truly love it. This sandwich opened my eyes!
This sandwich uses rye bread, spread with mustard (we used spicy brown), sauted broccoli and bell peppers (we used red), shredded cabbage, shredded beets, shredded carrots, broiled cheese, a fabulous blue cheese sauce, and red onions.
The main chore here is a lot of shredding. The blue cheese sauce requires mayo, and we first made vegenaisse (Bittman), then used it here for the sauce.

This sandwich is beautiful (the colors!), delicious, and nutritious. The perfect trifecta, and when you add easy to the mix, its possibly unbeatable.

I wasn't expecting much. This recipe starts with the usual pesto ingredients - garlic, Parmesan cheese, salt, and pepper - but in place of the basil and nuts, you throw in a bag of frozen peas, and whirl it up in the food processer. Easy peasy!
Wow - the bright color and powerful taste was amazing. We served this on rounds of baguette with (commercial) sun-dried tomato tapenade.

Wonderfully roasted Brussels sprouts! This recipe is a bit fussy - you first have to brown the halved Brussels Sprouts in a frying pan - then transfer to the oven to finish roasting. This extra effort, though, yields very nicely colored vegetables that are really cooked through. A delightful finishing touch is a bit of balsamic vinegar. The balsamic is not shown in my photograph, but it really added something. I'll definitely be making this again.

This cake was better than excellent! We decided to just skip the bottle of food coloring so we just added a little more water to make up for the liquid loss. The cake was not the typical red-black color, and instead brown. But it was moist, light, and not overly sweet, in fact, it was this delicious. We didn't bother with frosting.

This tasted so amazing it made me want to weep. I'm so glad my husband decided to not even taste it ;D. This was my first time using a real vanilla bean - and it was so worth it. Also I used bosc pears, and they were perfect. Just as the recipe stated, after 50 minutes a paring knife slipped through with no resistance.

If you like pears, this recipe is a must.

Update: I've now made this several times, and with many different pears. Its always good.

Don't worry if there is a lot of juice in the bottom of the pan when you remove it from the oven - it thickens up into an amazingly thick vanilla-pear syrup.

This was a great meal. I would eat it every day if I could. This recipe uses regular couscous, but you add various things including apricot. It really elevated the couscous to something very special.

My attempts to eat seasonally have led me to making variations of waldorf salads this winter. This is the third version I've made since Christmas, and definitely the best one yet.

What made this recipe special is (1) a limited number of main components (apple, celery, nuts, currents), and (2) it was dressed with a non-mayo dressing.

I had to substitute pecans for the walnuts (probably would be better with walnuts). The dressing called for walnut oil and lemon juice. No walnut oil here, but I do have hazelnut oil, so used that. It was great. The result was very light, and the subtle flavor from the oil was a great addition.

Such an easy recipe! Here, you make use of the heating water to melt some butter and gorgonzola, and mix in some garlic. The cooked pasta then gets mixed in with the semi-melted cheese sauce.

This was delicious, and a great recipe for the gourmet teenager with a bottomless appetite! In fact, this pasta (along with a salad) elicited positive comments for the entire evening - a rare occurrence indeed.

We put this sauce on penne and some left over spaghetti. It was definitely much better on the penne. And don't stint on the pepper - it really makes the dish come alive.

AJ is absolutely right, this is a simple recipe for an unusual jam. I prepared this last summer, and froze away a few portions. I love it on rye toast, and also used it with mangego cheese and puff pastry for an amazing appetizer (taken from High Flavor Low Labor).

I modified mine to have slightly more ginger, and no red pepper flakes. This made it perfect for me.

Very easy to prepare, and a delicious side dish. I used green cardamom, and it gave a fairly strong flavor which I liked. Some thought the rice was strong on its own, but everyone agreed it was great with a strongly flavored main dish (I served this alongside the curried chicken and vegetables, also from this cookbook and reviewed here).

I carried out the initial steps - onion saute, rice saute - in a sauce pan and then transferred it into my rice cooker, along with chicken stock (better than bullion) and lemon zest. Fragrence while cooking was amazing, and the rice cooker approach worked well.

YUM YUM YUM.
It was my plan to prepare enough to serve some with dinner tomorrow. I scaled up by 50%, so should have had enough for six servings (and there was a lot). I served some to my husband and 15-yr-old son, who had already eaten dinner. Somehow, ALL the beans disappeared, none for tomorrow!

Part of the wonderful flavor comes from pancetta, some comes from the butter. These are not what my doctor had in mind when she said to eat more vegetables, but they were amazingly delicious.

Like most Bittman recipes, this mashed potato recipe includes the basic technique, advise about potato varieties, mashing or ricing, and then it offers a range of variations. I thawed a bag of last summer's pesto, used red-skinned new potatoes (unpeeled), nonfat milk, and a lot of pesto. This resulted in a wonderfully flavored slightly green (with bits of red skin) potato.

This recipe had my kids literally licking the bottom of the casserole dish! So simple - saute onion, add corn (I used frozen sweet corn from Costco), milk, grits (I used coarse polenta) and flour. The recipe also called for chives, and I was pleased to beat the deer to the tender shoots coming up in my front yard.

This is a corn-rich mixture, and the result was a little like corn bread, but oh so much more. From the subtle chive flavor to the crunchy Parmesan cheese topping, this dish has it all. We will definitely make it again.

Note: although this recipe calls for milk and cream, instead I just all milk, and non-fat at that! I've now prepared this twice, and it really is delicious.

I love custardy comfort food, and instant tapioca (recipe on the box) is one of my standbys. This recipe also uses instant tapioca, but oh - it is so much more! A good dose of lemon zest, an additional egg, and the extra step of beating the whites elevates this to the stratosphere.

The recipe calls for a mixture of lemon, orange, and lime zest - and I'm sure that would make it even better. But with just the humble lemon zest is still awesome.

Such a wonderflul deep complex broth. And the two types of mushrooms (dried and fresh) give a great texture. The farro is very pretty - light dots among the dark mushrooms. Farro turns out to be so similar to barley, that you could substitute. Next time I make this, would add a little more than the called-for 1/2 C farro, but other than that, this was perfect.

By the way, I used "better than bouillon" beef base, it would be better with a home made stock, of course, but was still great.

After regretting not adding more farro, I cooked my remaining 1/4 C (separately), and added it to the soup. Now its the perfect texture for me (photos are after addition of the extra farro).

Combine this with a nice crisp salad and a bit of bread, and you'd have a great comforting meal.

This is a rice pudding unlike any I've ever made before.

It took me quite a bit longer than suggested in the recipe. The two cooking stages (first rice+water+spices, and second rice mix + milk & egg) each took about 25% longer than suggested. But its mostly hands off, so not really an inconvenience.

What makes this particular rice pudding a stand out is its amazing flavor. That flavor comes from a soak, and the two cooking stages with cinnamon sticks, whole cloves, and lemon peel in the mix. Somehow those flavors meld, and are transformed into an entirely new entity.

I should also mention the texture. This pudding does set up some while cooling, so be patient in that last cooking phase, and bring the mixture really close to your optimum texture.

Also, I added the raisins. If you really love raisins, add extra, they are not dense in the final product.

This might be the prettiest thing I've ever cooked.
My mandoline did a quick job of slicing the potatoes (and I used red skinned instead of russet) and shallots. I selected my pan so the potatoes would fill it, but didn't take into account the shallot slices that are slipped between the potato. So - when you make this (and you should), be sure your pan allows about 20-25% extra space between the potatoes.

Deb is right that this takes an amazingly long time to cook (nearly 2 hours). But it is so delicious. Its beauty would make this dish a great choice for company.

Shockingly good.

I bought a big bag of red skinned potatoes, and spotted this recipe when trying to figure out how to use them up. This is really simple - pizza dough, potato, onion, olive oil, salt, pepper, and rosemary. We followed Deb's advise and spread the dough into a long narrow shape on a baking pan.

This takes 20 minute to bake, but its flavor is amazing. The potatoes are creamy, with crisp edges. Great rosemary flavor, the onion, etc, was perfect. I think garlic would add to the flavor.

This would be a great appetizer for a party.

Tender, buttery, and delicious! I'm not a huge fan of pancakes, but my love of oatmeal convinced me to try this recipe. I'm so glad I did. I used molasses (not honey), and I found them to be the perfect sweetness, even without syrup. The ingredient list specifies kosher salt, and I could taste small bits of salt in the final product - fantatastic! And the texture is wonderful, tender yet a good mouth feel of cooked oats.

Negatives? This is a dishes intensive dish (when you include cooking oatmeal, grinding rolled oats for oat flour and 2 separate bowls). Its also very filling, so the full batch could feed six or eight people easily.

The batter appears like a lumpy oatmeal, and produces a wonderful aroma while its cooking. Be careful to cook these all the way through - a long cooking time on a medium heat seems to work well.

This recipe produces exceptionally light and crispy scones. The cheddar flavor is somewhat assertive (I used sharp), but nicely balanced by the apple. I used a very coarse turbinado sugar on top (on the egg wash). Start to finish took me about 75 minutes.

There are three sources of milk fat in this recipe - cheese, butter, and cream. This seemed excessive to me, and so I substituted nonfat milk for the cream, and they taste great.

I had cut in the butter, then tried to use my wimpy hand mixer for the rest of the ingredients. But the mixer was supposed to also chop up the semi-dried apples. A sticky mess ensued when I dug them out of the semi-mixed batter and chopped them up. Worry about over-mixing led me to empty the bowl too soon - lots of flour and barely mixed in butter. I very gently kneaded it (2 times). No problems, it worked out fine.

Final note --- I formed a freeform rectangle, and cut it into about 10 scones, and underbaked by 4 or 5 minutes.

Light, tasty, crunchy, and quick - who could ask for more? Only 30 minutes from start to eight cooked round miniature irish soda breads (which Deb calls scones). Follow Deb's advice on the very minimal mixing and kneading. I've made lots of soda bread, but never had it come out so light and tasty.

I used the caraway seeds and raisins. I made my own buttermilk and cake flour. Loved by all in my house (including the dog, who happily cleaned up the bits of dough that hit the floor).

I especially liked using my instant read thermometer to judge done-ness. Mine hit 170˚F in 15 minutes, and without that assurance that they were done, I'd surely have over-cooked them.

Everything AJ said is true. Amazing - and the roasted almonds seals the deal. As with AJ, I used the narrow green beans, cooked 3 minutes, and snap cooled by immersion in a water bath. My red onions probably only marinated for 40 minutes - which Deb said was OK but suboptimal. I couldn't bring myself to pay $6 for fennel bulb so I skipped that and used a bit extra celery. I also roasted my almonds for about 7 minutes at 425˚F. I was unsure how you could see the whole almonds get brown in the follow-up olive oil sauté, but after about 5 minutes it was clear that it was getting dark brown.

Really excellent - don't skip the almonds!

My favorite way to prepare carrots, now tested multiple times. This is amazing, make it now and you will thank me.

Shockingly delicious! Roasted carrots are delicious on their own, but matched up with avocado and spiced with cumin -- amazing. We had a medium sized avocado, and kept adding more to the carrots. In fact, one person alone (me or my 12 yr old daughter) could easily have consume the entire plate.

Did I mention how beautiful the orange and green looked? I cannot wait for local purple carrots.

I wasn't so sure about putting avocado on hot carrots, and I thought the instructions were ambiguous about temperature -- but we went ahead and ate it with hot carrots and yum!

I selected this recipe to test for two reasons: it had a very odd combination of ingredients, and I actually had the ingredients on hand. How lucky!

Rich and delicious. Even the spinach haters of the family loved this dish! It took me about 30 minutes (or maybe 40) to get it into the oven. I used about 2 lb spinach -- as much as I could force into my biggest soup pot. I did the initial cooking with all the spinach (about 7 minutes) - then into the colander, ice, and back to the colander.

I squeezed the spinach and thought I'd done a good job, but the drying step took me about 12 minutes. If you are about to despair just keep the faith -- it will certainly start sticking to the pan soon.

I used beef stock (better than bullion brand), and jarlesberg for the cheese.

Not so pretty, but oh - so - good.

Amazing! I love eggplant, but don't make it much. I really liked this approach - oven roasting. The eggplant didn't soak up so much oil (only what you tossed it with), and it developed a really nice flavor.

I decided to serve this over pasta (penne) instead of toast. To make it go a bit further. I also roasted (in a separate smaller pan) a diced red bell pepper and 3 T minced shallots. This added some sweetness to the dish.

I used a nice greek feta, and probably used 150% of what the recipe called for - it melted a bit and added great salty notes. Both kids wolfed it down and were disappointed when it was gone.

For us - served 3 people - and took 60 minutes start to finish.

Very delicious and quick soup recipe. I used home-cooked white beans (not canned), and for the vegetable broth, I substituted "better than buillion chicken broth".

I'm a big fan of the smooth creamy texture of white beans. This soup was nicely flavored, and I just could not stop eating it (with salty saltines). A grind of black pepper added a good depth of flavor.

Note that the potatoes took about 20 minutes longer to cook for us. I attribute that mostly to my altitude, where liquids boil at much lower temperature. Even still, this was fast and delicious.

This is a sauce that you apply to meats on the grill. It does not have sugar, so it does not lead to your meat burning, and it keeps the meat moist (important for those long-cooking ribs), and adds a dazzling flavor.

This recipe prepares a large batch of a dry salt-spice combination. It is used to flavor meat prior to its going on the grill, and it is an essential first step for excellent grilled meats. This particular recipe includes a bit of sugar, chili powder, black pepper, cumin, cayenne, etc. One batch makes 2 3/4 cups, so it will last you a very long time. We have also given this rub to friends as Christmas gifts.

I love a cornmeal textured pancake, and this recipe might be the best one I've ever tried. Other recipes require separated eggs, folding in beaten eggwhites, and are difficult to cook.

This recipe is whipped up in a blender (no extra bowls used), and it is versatile. The instructions suggest savory (with corn) or sweet (with fruit). We added one banana (whole banana plopped into the blender before mixing them up). The banana flavor was very subtle.

These are sweetened with only 1 T of maple syrup (in the batter), yet they are perfect even without extra syrup on top. Even the family's non-pancake-eater enjoyed this dish.

YUM

This is not just ordinary whipped cream. Its sexed up with brandy and grand marnier, with sugar, vanilla, and some sour cream. This time I used Fage yogurt instead of sour cream. This topping could turn anyone into a pan licker, and it worked well.

We first made this to go on a sweet potato-pecan pie (page 319, same cookbook), but really, it could go on anything. Today we served this on the rhubarb tarts from Smitten Kitchen.

My family suggested that this cream should receive a rating of 7, and considered that it could be a dessert onto itself, and we also discovered that its great with vanilla ice cream.

Wow I can't believe that this is so good! These are very refreshing drinks that we just guzzled down not believing it was so good. The dark color at the bottom did not show up it just all got mixed together. We used less ice cream but it was still amazing!

- 12 daughter

PS: this is a nice treat for kids when the adults are enjoying mojitos, or other mint-based cocktails.

This dish was more than just delicious. The substance of the pasta sauce comes from vegetables (eggplant and cherry tomatoes) roasted with garlic, olive oil and spices. I substituted smoked paprika for red pepper flakes. But the surprise was that the roasted vegetables were processed with fresh mint. This gave an amazing flavor. Had I not made it, I would have been hard pressed to guess the ingredients. The mint was there, but not distracting or overwhelming.

A few notes - I couldn't bring myself to process all of the beautiful vegetables, so my final sauce was half processed and half the regular chunks. I also used only about 1/2 C of pasta water. And I did add about 1 T balsamic vinegar at the end.

This recipe does suffer from the "one medium eggplant" and "pint of cherry tomatoes" vagueness. I used two small eggplants. weighting about 14 ounces together, or 400 grams. After they were cut to 1 inch chunks (maybe closer to 3/4 inch for me), I eyeballed an equal amount of cherry tomatoes (probably about 16 ounces).

We used baby wagon wheel pasta instead of rigatoni. Also I substituted toasted walnut for the pine nuts.

My two non-eggplant lovers rated this "4" and they were overruled by the girls, who love eggplant, and even more, loved this this dish.

Sweet potatoes cooked with onion, garlic, and spices - thats great. Now pair it with chopped up Swiss chard, and its approaching nirvana. We also added some sharp cheddar cheese.

12 daughter dislikes Swiss chard, but loved this! A great way to consume those leafy greens.

I found I could really pack in a lot of chard -- I sliced it up into slivers (across the leaf), and piled it an inch deep inside the tortilla. Cooking it caused the chard to wilt a bit - making it easy to eat - not wet, and still a bit crunchy. Do dry it well, though, before cutting.

I slipped when adding the chili powder, and was surprised at how good it tasted.
Note page number here is inaccurate, please help me cookbookers - I found it mentioned but no recipe in the book itself.

Simple, and a great contrast in flavors!

In this salad, the beets are roasted, and separately, the greens are cooked, chopped. Composition: greens-beets-feta cheese. The combination of feta and beet root was completely amazing.

Our family of four were unanimous in voting this a "5", something that occurs rarely.

So - beets in your CSA box? Look no further - this cooks up all but the stems, and you are in for an amazing treat.

Rock Fish ("orange roughy") grilled to tender perfection!

12 Daughter said "Best.Fish.Ever"

This fish was marinaded in Ginger-Soy Marinade, also from this cookbook. The very mild fish takes the marinade flavor very well. Cooked to perfection, and served with a Chardonnay, rice, and a green salad. The makings of a perfect summer Friday evening.

Simple, sweet, dark, and delicious!

This is the recipe that taught me how to make perfect, deep dark and sweet caramelized onions.

The key here is to be patient (it takes an hour), and to start off with just onion, and let the heat drive much of the water off of them. Only later do you add olive oil and salt.

Caramelized onions are great on so many dishes - sandwiches, burgers, but in my family, we love these on pizza, paired with goat cheese.

Don't hesitate to follow thie recipe - I don't see how it could possibly be improved.

Fresh figs become an entirely new beast on the grill. This recipe marinates fresh figs in olive oil, salt, and pepper. Five minutes on the grill produced nice sear marks by about 5 minutes. I used a gorgonzola for the blue cheese garnish - placed on the cooked figs after they were off the grill.

I really loved the way a fresh fig, when grilled becomes something in between jammy and crunchy. Amazing. My favorite part was the salty crunch of salt against the soft sweetness of the fig. Be sure to use nice large crystals of salt to give those concentrated zings, and be generous with the pepper.

The gorgonzola - it definitely added to the dish - but I felt that there might be a cheese type that would be better.

Finding fresh figs in Utah is rare - but this is a dish worth remembering about - it would be a stunning party appetizer. And 12 daughter, who normally dislikes figs - really loved it!

best.pancake.ever

Fabulous texture with amazing flavor! Big fat toasted millet and cornmeal, embedded in a soft smooth pancake. I forgot to add the 1T sugar, but these were still so tasty we ate them unadorned.

Just don't do what I did and try to make them on a weekday morning. The millet is first soaked in boiling water, then drained, and toasted/popped in the frying pan. This added another 10 minutes. And - the recipe required three bowls - but at least I didn't have to separate the eggs or beat the whites.

If you like pancakes, definitely try this!