Monday, November 19, 2012

Masa harina pancakes for cosy Sundays

I love masa harina for tortillas  and tamales and lots of other things. It's a great substitute for breadcrumbs, like for coating fish to fry it up (best fish tacos!) or to thicken up chili or stew. It can be a little hard to locate, depending where you live. In Victoria, I get it at this great little Mexican grocery, which is an awesome resource for spices and ingredients that are tricky to find. Lots of regular grocery stores stock this flour now too, and if you live somewhere where they don't, it's available lots of places online.  It's worth hunting around for, homemade tortillas are so good, in a whole other tortilla realm from store bought.

 These pancakes are really fluffy and light and mildly tortilla-y and a little crunchy from the cornmeal.

 Masa harina pancakes:
adapted from Bon Appetit

3/4 cup masa harina flour
3/4 cup all purpose flour
2 tbs cornmeal
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tbs sugar
2 eggs
1 1/4 cup buttermilk
3 tbs butter melted, plus a little for the pan

Combine all dry ingredients in a bowl. Add egg and buttermilk and slowly add melted butter while stirring; mix until just combined with no big lumps. Drop half cups of batter into a buttered skillet over medium high heat. Cook until golden brown, 1-2 minutes per side. Serve immediately with butter and syrup. And probably some bacon. And hot milky coffee.

Monday, November 5, 2012

Lentil soup shepherd's pie

My sister made me this dish a couple weeks ago when I had dinner with her and I was surprised how much I loved it. Not that I should ever be surprised by how much I like stuff she feeds me; she is a fantastic cook and she constantly makes dishes I would never think to make and then I love them. Just like this one. I have made it a couple times since then. It has that perfect comfort food, wintery casserole heartiness but it is still really healthy and packed with vegetables. Perfect fall hibernation food.