Culinary Adventures with Camilla

Okonomiyaki  is a savory pancake.  Okonomi  means something along the lines of "what you want" and  yaki  means "grilled" or "cooked." We've made it before - during our  Cooking Around the World Adventure   when we traveled to Japan by tabletop. Click to see that post: here . Tonight, it was less "what you want" and more "what's in the vegetable bin." I had green cabbage, purple cabbage, yellow carrots, and a fennel bulb. It was a quick, filling dinner. Ingredients 2 C organic chicken stock 2 C white whole wheat flour 4 eggs 6 C chopped or sliced vegetables (I used a mixture of cabbage, carrots, and fennel) 1 C tuna 1/2 C dried shrimp butter for pan-frying mayonnaise, to garnish okonomiyaki sauce, to garnish Procedure Mix all of the ingredients - except butter, mayonnaise, and okonomiyaki sauce - together in a mixing bowl. Melt butter in a large, flat-bottom pan and spoon 1/2 C batter into a pancake sha...

Click to read how I  re-discovered this childhood favorite  during a  cookbook review for Shauna Sever's  Pure Vanilla .  It's grey and gloomy. It must be almost June on California's central coast. And since I knew it would be the perfect way to kick off this chilly pre-summer week, I doubled the recipe and made several  pannekoeken . I topped them with a dusting organic powdered sugar and a heap of fresh strawberries. Breakfast!!! 1-1/3 C milk 6 eggs 4 T salted butter, melted 1/2 t ground cardamom 1/2 t baking powder 1-1/3 C white whole wheat flour Preheat the oven to 425 degrees. Butter two baking dishes and set aside. In a large mixing bowl, whisk together the milk, eggs, melted butter, and ground cardamom. Blend in the flour and baking powder. Whisk for a full minute. Pour the batter into your prepared dish and bake until the  Pannekoeken  is puffed and golden, approximately 30 to 35 minutes.

Click to read how I re-discovered this childhood favorite during a cookbook review for Shauna Sever's Pure Vanilla . And since I knew it would be the perfect way to kick off this chilly autumn week, I doubled the recipe and made several pannekoeken . I topped them with my Vanilla-Yuzu Poached Quince . 1-1/3 C milk 6 eggs 4 T salted butter, melted 2 t pure vanilla extract caviar from one vanilla bean 1/2 t ground cardamom 1/2 t baking powder 1-1/3 C white whole wheat flour Preheat the oven to 425 degrees. Butter two baking dishes and set aside. In a large mixing bowl, whisk together the milk, eggs, melted butter, vanilla caviar, vanilla extract, and ground cardamom. Blend in the flour and baking powder. Whisk for a full minute. Pour the batter into your prepared dish and bake until the  Pannekoeken  is puffed and golden, approximately 30 to 35 minutes. Serve with a dusting of powdered sugar. I topped ours with poached quince.