Comfort Foods and Indulgences

Lemon Ricotta Pancakes are usually an over-the-top decadence, but this is a lighter (low in fat) version of the traditional hotcakes you are used to consuming. Every bite is reminiscent in texture and flavor to a light and airy cheesecake. What could be better than that?

The assertive flavor of these pancakes comes from the double shot of citrus, using both fresh lemon juice and lemon zest. When topped off with the Blueberry Sauce every bite is a fulfilling treat.

Has there ever been a more perfect Mother's Day brunch item? When Mom hears (because she won't know by tasting) this is a low in fat version of a favorite, it will knock her socks off.

So, whip these up. Mom will have no idea these are low in fat. She'll be thrilled you did.

I live my life according to these Four Culinary Truths:

1.  Nothing is better than food shared with friends.
2.  Know where your food comes from.
3.  Slow down, pay attention and enjoy the moment.
4.  Anything Swimming In Mayo Is A Salad. 

While I earnestly try to live by items 1 through 3 I must admit just a little facetiousness with the last little entry. But I do marvel at those bowls of creamy offerings presented from coast to coast. You know what I’m talking about: Potato Salad (bound in mayo), Salad Olivier (bound in mayo), Lobster Salad (bound in mayo), I could go on. No, really, I could go on. Because I just happen to love things held together with mayonnaise. Probably a bit too much. And therein lies a problem: I live inside a constant battlezone where salads swimming in mayonnaise call my name every single second of the day. Even if it’s only in my head.

For the record there is nothing wrong with mayonnaise. There is nothing bad with jars of mayo nor handmade creations. There is pure delight in dipping vegetables in it and adding it to spreads and sandwiches. I will never be a Mayo Hater. I’m more of a Mayo Lover Who Has Learned To Control The Urge To Add It To Everything.

Culinary historians have traced the first cake “brownie” to the 1906 edition of The Boston Cooking-School Cook Book, edited by Fannie Merritt Farmer. This recipe is an early, less rich and chocolaty version of the brownie we know today, utilizing two squares of melted Baker’s chocolate. Food historians don’t know if Fanny Farmer obtained the recipe from another source, printed it as is or adapted it, or provided the name.

The second recipe, appearing in 1907, was in Lowney’s Cook Book, written by Maria Willet Howard and published by the Walter M. Lowney Company of Boston. Ms. Howard, a protégé of Ms. Farmer, added an extra egg and an extra square of chocolate to the Boston Cooking-School recipe, creating a richer, more chocolaty brownie

Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

I can't remember exactly where I had my first taste of beef short ribs. A restaurant? Someone's house? I do know they were served over cheesy polenta and together they did this little dance in my mouth (I think it was a rumba). Anyway, the meat was so tender and overall was a very good food memory.

Fast-forward in time, I now love making short ribs at home. The process is so easy and your reward is a very flavorful dinner everyone loves. However, I never cook short ribs and serve them right away. I usually make them in the morning or put them away until the next day. I like to let the fat settle at the top and remove it before serving. This type of dish always tastes better after the flavors meld.

If you've never heard of beef short ribs, the best cuts come from the lower (ventral) section, between the 6th and 10th rib, often called the short plate. The short plate is what gives them their name (not the fact that they are short). The meat itself is on top of the bone, about 1-2" in height. Make sure to select a package with meaty hunks as lots of times they are packaged with more hidden fatty pieces inside.