Savory pancakes with bacon and dandelion greens; haricots – 10 March 2018

I thought of making this to use up the half of a monster bunch of dandelion greens (12 oz total) that I bought for the polenta with greens and peppers last night. I enlisted D to team up b/c so much happens at the very end. He got to witness the bad behavior of the small oven (humming, and not lighting, and still emitting some gas smell – quit!) and helped immensely in ferrying cooked pancakes to the toaster oven to keep them warm (along with the bacon and the dinner plates – quite a load for the little toaster oven!)

I washed the dandelion greens one by one or three by three, and tore the little bits off the heavy stems – easier than cutting the stems out – then re-rinsed in the lettuce spinner and spun dry. I left these on the steamer rack in anticipation of cooking them later, and D steamed them 3 or 4 minutes (per the recipe) at the very end. I started by cooking the bacon – usually use 4 half-strips per person, two per layer, but this time I just defrosted a bank of half-strips and there were 10. So eventually I laid the bottom two side by side across the center of the lower layer, and on the second layer, put the remaining three half-slices in a loose triangle nearer the edges. Worked great for getting bacon everywhere. I had pre-prepped the parsley, and asked D to make the parsley butter – melt 3 Tbsp butter and add 2 Tbsp chopped parsley (this was much more – used all the stuff from the new bunch whose stems were too small to put into water) and stir in juice of 1/2 lemon (that’s double the recipe). I cooked the pancakes, as usual. Beat an egg with 1 1/4 cups milk (added a bit more later to desired thinness) and stir into 1/2 cup flour that has been mixed with 1 1/4 tsp BP and 1/4 tsp salt. Add 1/4 cup chopped scallions (this was one monster scallion!). I cook these in the medium Revere frying pan (8″?), brushing the pan each time (quickly, so as not to harm the brush) with non-olive oil (was Western Family canola IIRC), and dipping the 1/4 cup measure into the batter to get an accurate amount for each pancake. Turn the pan to let the extra batter skoodge out to the edges, flip the pancake when the edges begin to brown and the pancake bubbles – cook the other side a minute or two till done, and keep warm. This is where D’s ferrying was of enormous help – I’m used to just inverting the frying pan onto a plate in the oven at my knees. This makes six pancakes.

On the heated plates, stack pancake, greens, bacon, pancake, greens, bacon, pancake, parsley-lemon butter. Done!

In all this chaos, I also manged to prep a couple handfuls of haricots (not a challenge) and D steamed them, too, buttered, S&Pd, and served in the little black bowls I’d chosen. I chose the black plates b/c I had run across the Indian napkins in the “used once” drawer and wanted to use them again. I think this worked reasonably well for this meal.

We tried out a wine with a good name: Picpour de Pinet 2016n (“Les Costieres de Pomerols”), which we got for $10.50 at the most recent Wine Mine tasting. We thought it was pretty good – D says “another in a series of whites that are brighter than sauvignon blanc – like Txakolina.” I’d get more of it, I think (but adding this paragraph on the 21st, so not remembering it thoroughly). We have some other whites to try out, too.

We had dessert twice, for some reason… a couple of nice mandarins, and then a tiny bit of ice cream – was it cardamom and vanilla? – from R that D dug up in the freezer. Nice find!






We used up the last of the pork chops reheated in the leftover rice with broccoli, which we composed for dinner on “finance night” – Wed this week. Good, tasty lunch. We ran off to The Wine Mine after, as well as the P.O., and the Depot for Creative Reuse to donate stuff en route, and bought the wine we had for dinner, among others.

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