Recently, my husband and I went on a trip down south and spent time in Nashville, Chattanooga, and Atlanta. On this vacation we did what we do best- walk around new cities and eat amazing food. Our first breakfast was at a famous place in Nashville called the Pancake Pantry. Yelp told us to get the sweet potato pancakes, which we did. They were fantastic- light and fluffy with complex flavor that was enhanced and complimented by maple syrup as well as the cinnamon cream it was served with. This weekend we found ourselves at home with beautiful weather and no plans so I decided to create my own tribute to the Pancake Pantry… wonderfully complex and surprisingly delicious zucchini blueberry pancakes.
They say the true test of any chef is how well they can make eggs. Eggs! Something that seems so common and easy… but the simplest dishes need to be executed perfectly in order to really stand out. Eggs are great because in a lot of ways they are a blank canvas with almost limitless possibilities. I have always been fairly competent in my egg preparations (my dad makes the best eggs), but there was one dish that was a little too daunting: the omelette. About a year ago I learned some tricks that changed my world… and now I want to share them with you!
I don’t know about you, but the way I pick out most fruit is by look and smell. If it smells like a pineapple, it’s probably ripe. If the strawberries and bright red and smell sweet, they’re probably great! This week I learned that looks and smells can be deceiving. But you know what they say… when life hands you underwhelming strawberries and you have a lemon in the fridge… make strawberry shortcake cookies!