A new family favorite ~ Grapefruit, Buttermilk, and Poppy Seed Quinoa Pancakes

I’m not quite sure if it’s the crunch of the poppy seeds, the tang of the buttermilk or the nuttiness of the flours used (gluten free, indeed) but these little breakfast treats have become quite the family favorite and a frequent morning request.
Thank you, Gabriella, for looking up food and recipes online, as well as still inside the pages of cookbooks, like your mommy, and finding this one.

photography ©Gina Weathersby

The recipe below is my adaption of the original by Beatrice Peltre from her new cookbook ‘La Tartine Gourmande‘ ~ enjoy! Gina

Grapefruit, Buttermilk, and Poppy Seed Quinoa Pancakes ~ Recipe adapted from La Tartine Gourmande by Béatrice Peltre. Published by Roost Books, 2011.
Recipe type: breakfast
  • ½ cup (90 g) sweet rice flour or white rice flour
  • ½ cup (60 g) quinoa flour
  • 2 tablespoons blond cane sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 pinches sea salt
  • 2 tablespoons poppy seeds
  • finely grated zest of 1 grapefruit
  • 2 large eggs, separated
  • 1 cup buttermilk
  • 1 teaspoon grapefruit juice
  • 1 tablespoon canola oil, plus more for cooking pancakes
  1. In a bowl, combine the flours, sugar, baking powder, baking soda, 1 pinch of salt, poppy seeds, and the grapefruit zest.
  2. In another bowl, beat the egg yolks with the buttermilk, grapefruit juice, and oil.
  3. Add the egg mixture to the dry ingredients and stir to combine.
  4. In a third bowl, beat the egg whites with a pinch of sea salt until soft peaks form. Fold the whites into the batter.
  5. In a frying pan, heat 1 tablespoon of oil over medium heat. Pour ¼ cup of batter in the pan and repeat for as many pancakes as you can make.
  6. Cook until the surface bubbles and starts to set, then flip the pancakes and continue cooking for 1 to 2 minutes more or until golden.
  7. Serve pancakes immediately with warm maple syrup or honey. Sprinkle with grapefruit zest.


Sweet Friday {Nutella Love}

You may recognize this this story from our very first 513{eats} Holiday Gazette 2012.
(In case you missed it, just click here.)
With virtually all of the photography and stories being saved for the issues last year, I thought it would be fun to start pulling stories every so often from past issues to share here as well.
I’ve sprinkled in a few already, like this one, and this one…but for the new year, what better one to start with than dark, decadent and sweet…Nutella. ~Gina

513{eats} Winter 2012 Issue and Printed Version Available for Order

Let’s try this again…not because I didn’t know how to do it the first time, but because we had ‘visitors’  ~ once again ~ to our ftp admin panel who decided to have a little fun today and delete all of posts from Nov. 6 to now.
I guess I should thank them for not deleting everything. The answer to your next question, is no.
Nothing was backed up. Yes, yes, I know…
I wish I remembered what I had written in the first post announcing the release of this issue. I do remember thanking everyone, again, for coming together to make this happen.
It truly takes a creative village and I am sincerely thankful and grateful.
The link for ordering the Winter 2012 Issue in Print and the link to view the issue in digital form are both below. ~Gina

* Please note that all printed issues are printed and mailed directly from our publisher as well as an estimated delivery date will show with choice of shipping fees/ methods.  513{eats} is not responsible if your CC/PayPal shipping address is incorrect, so please double check your address on file. 513{eats} has no way of checking on orders or problems with shipments so please contact Magcloud directly.  You can do so {here}.
If you have any questions, e-mail me at Gina@513eats.com


Bringing Home the Bacon

written and iphone photography by Ilene Ross

The average New Yorker is not easily taken aback. They’re constantly bombarded with stimuli, and it usually requires something quite out of the ordinary for them to glance up from their smart phones. But recently, the sight and sound of Ian Kapitan, Executive Chef of the Long Island City eatery Alobar whizzing up the Mid-town streets astride his throaty Harley Davidson, balancing a stunning D’Artagnan pig on his shoulders, complete with a chase car and scooter en masse caused them to not only look, but positively gawk. Mouths dropped open, and although they weren’t quite certain exactly why it was they were witnessing what it was they were witnessing, those smart phone cameras began snapping away furiously.

Far from being simply an attention getting stunt-although the viewership was most certainly appreciated-this ride was a dual purpose endeavor. Following chef and carcass was, in the chase car, film-makers Dennis Rainaldi, Rob Cole, and on the scooter, Brian Rainaldi, of Listen Films. The goals of the team were to make a bad-ass food porn video highlighting Alobar and its pork-centric menu, as well as Chef Kapitan’s commitment to humanely raised, locally sourced meat. When the video is finished, it will encompass the entire voyage of the pig from ‘purveyor to plate’, so to speak, complete with butchery, in high speed, and set to music. The idea for the, “Hog on Hog” type approach seemed like a natural fit for both the film team and Chef Kapitan. “Alobar has a very ‘Rock & Roll’ mystique about it, and they’re getting a lot of great press in that light. We wanted to do something with Ian on his bike; we all ride, and we loved the idea of coming up with this modern, whimsical advertisement for Alobar,” said Brian Rainaldi. The team worked in conjunction with Jeff Blath, Alobar’s owner on the concept.

For Chef Kapitan there is that deeper message to convey as well. “I really want to feature where the pig comes from, my bringing it to the restaurant, breaking it down, preparing the dish, showing the finished dish; all done with respect to the total animal. This isn’t some commodity animal that we just pulled off a ranch somewhere. D’Artagnan is all about raising animals humanely, respecting and paying farmers fairly, and sourcing products regionally and sustainably.” And yes, he’s prepared for the shock value he knows the video might cause. After all, although the sight of a dead pig being hauled around on a motorcycle might be the norm in many third world nations, it DID draw a couple of not-so-friendly stares on the Manhattan streets. Chef Kapitan sees it this way; “Look, for me, I mean, obviously, I’ve got the tattoos, and I’ve been a bad-ass all my whole life. I don’t mind drawing a little attention and maybe taking a little heat, because ultimately, and I don’t want to offend anybody, but the bottom line is this, we have a f*cked up food system in this country but we don’t talk about that, and if this helps, so be it. This isn’t to offend vegetarians or anyone.”

Jeff Blath agrees with the two-fold message he hopes the video will convey. He’s glad for the recent press the restaurant has received in regards to their pork dishes and whole hog butchery. “We quietly decided that whenever possible we would get whole hogs in and butcher them in house and that nothing would go to waste; we use every bit of the animal. There are a lot of chefs that wouldn’t know how to do that, and that’s why Ian is such an asset.” The provenance of the meat is as important to Alobar’s owner as it is to its Executive Chef. “We source from a few places like D’Artagnan and Fossil Farms. We trust them because they have high standards. They know which farms the meat came from, what they feed, and that they don’t use growth hormones,” says Blath.  As for his feelings on the video’s potential shock value, Blath is quick to again point out the Alobar model of snout-to-tail consumption of the pigs the restaurant purchases. “We are doing this with a conscience. We’re trying to emphasize being a meat eater with a conscience. If you’re going to eat meat, embrace it and don’t let any of it go to waste.”

Farm ~ rustic ~ dinner magic

written and photographed by Gina Weathersby

This past Saturday, Ilene and I had the unbelievable pleasure of attending an inaugural farm to table dinner event. A brilliant collaboration between Chef Ryan Santos of Please and Richard Stewart of Carriage House Farm  ~ who also hosted the setting for this outdoor dinner.  The intensely fall seasonal menu (and presentation) was nothing short of farm, rustic magic, which included freshly harvested ingredients (and foraging) courtesy of Tricia Houston (Napolean Ridge Farm) as well as Carriage House Farm.  If you find yourself wishing you could have been there…you’ll be delighted to know that there will most certainly be more to come. Be sure to follow both Please and Carriage House Farm’s facebook pages to be the first to know.

I realize there have been a lot of teasers up on the blog lately, but how could I not sneak a few of these images out? So, for now…a little atmosphere from the evening. And for those of you who prefer imagery of the moving kind, you should be happy to know that Eric Hintz is already editing his video footage of the evening as well. All good things, my friends.

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