One of the wonderful opportunities bloggers had during the BlogHer '11 conference in San Diego, Ca. was attending the Cheap Sally party at Stingaree. This is where we previewed the new Gordon Ramsay Everyday cooking line debuting Sunday, September 19, at your neareby Kmart Store!
But, don't be frightened. Mr. Ramsay isn't included with your purchase, so he will not be doing the chopping for you as he is in this exclusive video. You can enjoy his nice kitchen tools while the hot-tempered chef is no where near your home.
Unlike you, I might be dangerously close to the world renouned chef next week when I'll be visitng Ireland and staying at the Powerscourt Ritz-Carlton Hotel, home to Gordon Ramsay's signiture restaurant. We plan on sitting at The Chef'sTable located in the kitchen where the head chef will be personally tending to us.
Talk about perfect timing! Ramsay won't be in-house since he'll likely be busy States-side promoting his new kitchen wares.
To ensure you get on the Hell's Kitchen head cook's good side, here's a special deal just for you from the folks at Kmart. They are offering 25% off any one bedding, bath, window, rug or housewares item at www.Kmart.com with coupon code HOME25P!
To help you use your new Gordon Ramsay Everyday cooking tools, here's a sweet recipe for you to try out. Enjoy!
BUTTERMILK PANCAKES WITH BLUEBERRY APPLE COMPOTE
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INGREDIENTS
For the buttermilk pancakes:
2 cups All- Purpose flour
3 tsp baking powder
2 Tbsp granulated sugar
Pinch of fine sea salt
2 cups buttermilk, room temperature
3 Tbsp melted butter
1 tsp vanilla extract
2 large eggs, beaten, room temperature
2 large egg whites
Pinch cream of tartar
Butter or Canola oil, for frying
For the blueberry apple compote:
3 medium apples, peeled, quartered and cored, use a mix of sweet and tart, 2 fuji and 1 granny smith
2 tbsp butter
2 tbsp light brown sugar
1 tsp vanilla extract
½ tsp cinnamon
1 lemon, zested
1 cup of blueberries
¼ cup water
METHOD
For the apple blueberry compote, cut the apple quarters into small dice. Heat the butter and sugar in a heavy-based pan over low heat.
Once the sugar has melted, cook until starting to caramelize. Add the apples, blueberries, cinnamon, lemon zest and vanilla. Cook uncovered for 5 minutes, add water and cover with a lid.
Cook for 8-10 minutes, stirring from time to time, until the apples have become very tender. Hold to the side while you make pancakes.
To make the pancakes, sieve and whisk together the flour, baking powder, sugar and salt into a large mixing bowl and make a well in the middle.
In another bowl, whisk together the buttermilk, vanilla and melted butter. Whisk eggs one at a time into the well of the dry ingredients, alternately adding the buttermilk mixture.
Gradually incorporate the flour, whisking from the middle and working outwards until you have a thick, smooth paste while continuing to add the buttermilk mixture until you have a smooth batter with no lumps.
In an extremely clean bowl, free of fat, whisk the egg whites to medium-stiff peaks with the cream of tartar in a clean bowl, then fold into the batter.
Heat aflat griddle pan or sauté pan with either butter or oil, just about a teaspoon or two per batch. Grease the griddle evenly using either a paper towel or brush.
Using a small ladle or ¼ cup measure, pour batter onto the pan and fry for 2 minutes until golden brown underneath. Flip it over and cook for 45-60 seconds on the other side. Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven. Serve with the compote on top and whipped cream if desired.
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