The Houndstooth Gourmet

I’ve never thought of myself as a “pickling” kind of gal-it’s one of those simple things that’s somehow mysterious to me. I was reminded of this when watching an episode of The Barefoot Contessa yesterday, when she noted the same phenomenon when it comes to vinaigrettes-which I have become comfortable making since reading about them in Thomas Keller’s Bouchon (I highly recommend this cookbook/tome).

Here, I’ve adapted a recipe from Epicurious to make these cucumbers to top a teriyaki bbq chicken sandwich topped with grilled pineapple. The combination was sweet, salty and crunchy-it made for a really satisfying meal.

Method

Thinly slice one English/seedless cucumber and place in a bowl. Add 1/2 cup rice wine vinegar, 2 tablespoons sugar, 1 tablespoon kosher salt, 1/2 cup chopped cilantro, 6 chopped chives, several dashes of soy sauce. Mix, cover tightly and refrigerate for at least an hour, or overnight. Top hamburgers, deli sandwiches, or use as a side salad.

Tags: cucumbers, pickles, salad, Recipe, Uncategorized by Ramona
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We’ll get back to you next week with lots of recipes, photos and market updates!

Tags: Uncategorized by Ramona
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Frank and I, along with Tucker, enjoyed this year’s St. Patrick’s Parade in Old Town Alexandria. Enjoy the pics!

Tags: Uncategorized by Ramona
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(Oatmeal pancakes with butter, maple syrup and raspberry sauce)

I know, I know! Another oatmeal recipe. But, what am I supposed to do with 8 pooooooooooooouuuuuuuuuuuuuunds of oatmeal? Damn Costco!

Find. More. Oatmeal. Recipes.

Tired. Of. Oatmeal. For. Breakfast.

But am I? As it turns out–no!  I was a happy camper when I made ate these pancakes. I mean, really happy. I like pancakes. And waffles. But, frankly, I usually get bored with them after 3 bites. Not with these, however. The texture is phenomenal from soaking the oats overnight. To tell you the truth, when I looked at the oats and buttermilk after marinating all night, I thought “wow, this is so thick that I think I must have done something wrong”. But after adding the eggs, the mixture loosened up, then came together again once the dry ingredients were added. The honey and cinnamon added a delicious finish.

(Oatmeal pancake with real maple syrup and homemade raspberry sauce with a touch of balsamic vinegar)

As bloggers, we all know how dissappointing it can be to put forth the effort to make and photograph a meal, only to have it come up short and be unworthy of publishing. Honestly, these are now my “go-to” pancakes. I am beyond pleased. I do hope that you try them!

(p.s. I think that these pancakes might be good for you too)

Oatmeal Pancakes

makes 16 pancakes

Ingredients

• 2 cups Old Fashioned Quaker Oats, or other quick-cooking oatmeal
• 2 cups buttermilk
• 2 large eggs
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

Add oats and buttermilk to a mixing bowl. Stir to combine and cover with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight (this gives the pancakes their distinctive texture). Add eggs, honey and oil. Stir to combine. Add the remaining ingredients and mix together.

Lightly oil a non-stick pan or griddle. Pour batter in 1/4 cup increments. Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.

Tags: pancakes, Recipe, Uncategorized by Ramona
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I’ve been in the mood for a startch “alternative” lately. My usual carbs are pasta and potatoes, but I’ve been in the mood for something different, like cous cous or polenta. I have neither at home. What I do have is plenty of grits.

I wanted to take simple and cheap grits, and make them into something beyond a bowl full of hot goodness for breakfast. As it turns out, something fancy-looking is equally easy to make. Here is a recipe for Baked Cheese Grits with Rosemary, which I paired with a Chicken “Cacciatore” concoction.

I would absolutely pair these grits with braised beef, lamb or veal. I think the dish would also be great for a special breakfast or brunch. The presentation is sophisticated, and the taste is savory with a creaminess that melts in the mouth. Oh, did I mention cheese? Lots of cheese? Yeah, that too.

Baked Cheese Grits with Rosemary

serves 6-8

Ingredients

• 4 cups water
• 1 cup quick cooking grits
• 1 teaspoon salt
• 1 1/2 cup (packed) shredded cheese-I used Colby/Jack, but you can use anything that melts easily
• 2 Tablespoons fresh rosemary, minced
• 1/2 cup milk
• 2 large eggs
• freshly ground black pepper
• 2 Tablespoons butter
• 1/3 cup Parmesan cheese, grated

Directions

Preheat oven to 350 degrees.

In a pot, bring water to a boil.  Slowly add grits while whisking constantly. Decrease heat to medium (simmer) and continue to whisk until slightly thickened, about 6-8 minutes. Remove from heat.

Add cheese and rosemary, and stir to incorporate.

Combine milk and eggs in a small bowl and whisk together until just incorporated.  Slowly pour eggs and milk mixture into grits, stirring constantly.

Add a couple grinds of freshly ground pepper and more salt if needed.

Pour into a 8×10 (or similar in size) casserole/baking dish that has been buttered on bottom and sides.

Bake in a 350 degree oven for 1 hour, or until set and firm to the touch.

Sprinkle Parmesan on top, dot top with butter, and return to oven with broiler on. Broil top for a couple minutes until golden brown. Keep a close eye on it!

Allow grits to sit for 10-15 minutes before cutting/serving to allow the grits to set.

Coming up next….I’ll post that chicken recipe!

Tags: weekend herb blogging, Recipe, Uncategorized by Ramona
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