Caprese Flapjacks

Late into the evening, before dusk settles, might be my favorite time of the summer day.  The sun is low in the sky, bathing the trees in a golden light as the locusts buzz noisily in the warm glow.  If it weren’t so hellishly hot outside, I’d probably spend every evening on the deck enjoying the day’s lazy transition into a starry night.  But it is hellishly hot and no amount of rosé would be refreshing enough to coax me from the glorious air conditioning.  Given the heat, the oven has officially been put into hiatus until the mercury drops a bit.  Grilling had been our standby, but even that has been questionable lately.  It is so dry here that our county has put a ban on grilling.  How they think they are going to enforce that is beyond me…

We’ve been so busy lately between work and fun.  The stress level has been rising with the temperatures and a dip in the pool hasn’t been enough to wash away the worries of the day.  To top it off, insurance denied my follow up scan scheduled for last week, so we’ve been in limbo on that front as well as we wait for word on what comes next.  We needed a night off – a fun activity to change our focus for a few hours at the very least.  Luckily, we had tickets to a James Taylor concert in a great outdoor theater.  A perfect start to a relaxed evening.

The concert was starting early, well, early for us compared to our usual dinner time, so I needed something I could make quickly in the heat of the late afternoon.  Ben had been on the road for the latter half of the week, so I decided on one of his favorite summer dishes to welcome him home.  I’m not going to lie, this is one of my summer favorites too.  I usually wait to make this until my heirlooms are going crazy but without a proper garden again, I needed to rely on the friendly farmers at my neighborhood market for their lovely tomatoes.  My poor basil is being properly beaten by the heat of the summer sun, so this was a good way of using a bunch quickly and putting  it out of its misery.

The recipe comes together in a hurry with very few ingredients so it is perfect for a quick summer dinner.  It also makes an elegant appetizer for summer entertaining – and did I mention it goes perfectly with a chilled glass of crisp rosé?  Sets my heart a-flutter just writing those words!  Fresh, quality ingredients are really the key here and are what makes this dish sing.  Texture is also an important component – the couscous in the flapjacks retains a bit of its crunch after cooking which contrasts nicely with the softness of the fresh mozzarella and tomatoes.  Don’t skimp on the freshly cracked black pepper or the Fleur de Sel.  It truly is the crowing glory on this jeweled napoleon of summer deliciousness.  Alternating with different colored tomatoes only enhances the beauty of this serenade to summer in a dish.

Caprese Flapjacks

recipe:  jb’s pour house

 

3 Tbsp. salt

½ c. hot water

2 c. lukewarm water

16 oz. fresh mozzarella, sliced into ¼” rounds

1 c. couscous

4 Tbsp. flour

1 tsp. sugar

½ tsp. baking soda

¼ tsp. salt

1 ½ c. buttermilk

1 c. basil leaves, tightly packed

2 egg whites, slightly beaten

2 Tbsp. canola oil

Cooking spray

2 heirloom beefsteak tomatoes, preferably different colors, sliced into ¼” rounds

Freshly ground black pepper

Fleur de Sel

 

Combine salt with ½ c. hot water in a medium bowl.  Stir until all salt has dissolved.  Add remaining 2 c. water and add mozzarella slices.  Drain after about 10 minutes.

Combine couscous, flour, sugar, baking soda and salt in a medium bowl.  Using a mini food processor or blender, combine basil with ½ c. buttermilk and blend until basil is finely chopped.  In a small bowl, combine basil-buttermilk, remaining buttermilk, egg whites and canola oil.  Whisk wet ingredients into couscous mixture.    Heat a griddle over medium-high heat.  Lightly coat with cooking spray.  Using about ¼ c. batter per flapjack, pour four flapjacks onto griddle.  Cook 4-6 minutes per side until golden brown.  Repeat with remaining batter.

To serve, place one flapjack on a plate.  Add one slice of tomato, sprinkle with about 1/8 tsp. Fleur de Sel, and about 1/8 tsp. freshly ground black pepper.  Add a slice of mozzarella.  Repeat with alternate color tomato, Fleur de Sel, pepper and mozzarella.

 

Cheers!

– j

All content and photographs © 2010-2012 jb’s pour house

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BLT Chicken Pasta

Holy cow, summer is going by so quickly!  I can’t believe it is mid-July.  Back to school specials abound and I can’t help but feeling a little sad that summer is almost over.  But then I remember that here in the “northern South,” summer continues well into September (I just love that Southern Living magazine calls KC part of the South – it gives me lots of excuses to make the Southern food I adore!).  Tomato season started early and I have lots of plans for the jeweled orbs.  The farmers markets are overflowing and I’d better get while the getting is good before the impact of this draught starts to catch up with the grocery stores and markets.

I must admit to a bit of laziness and a severe lack of creativity when it comes to cooking this summer.  Maybe that is due to the roller coaster ride I’ve been on this past year.  I think the other part of it is that I don’t have a garden for the second year in a row.  I have nothing going crazy in my backyard, demanding I dream up new and exciting ways to prepare it.  A friend brought over some fresh jalapenos from her garden and I smiled, recalling the numerous recipes I searched and dreamed up to use our plethora of peppers.  A girl can only eat so many jalapeno poppers…

The other aspect of my noticeable absence has been that we have just been so busy!  Last summer flew by in an instant between Ben starting his job, selling our house, making the official move to KC, and then, the nasty C-word.  This summer, we’ve welcomed many friends into our home, traveled to see friends and family, and bummed about town with lazy days at the pool, baseball games, happy hours and more.  One such evening took us to Shakespeare at the Park where we packed a few bottles of wine and a picnic and laughed at the whimsy of a Midsummer Night’s Dream.  Midsummer…

One of the dishes I prepared for our picnic left me with lots of delicious spinach dip left over.  Given its consistency, I felt that it would be better served in another dish versus on its own, scooped with chips or crackers.  Laziness prevailed yet again, so I opted for ease, convenience and rotisserie chicken, a girl’s best friend.  The creamy sauce and spinach got me thinking of an alternate BLT and then I couldn’t help but tinker.  I liked this dish served warm, but it’s likely pretty tasty chilled too and perfect for a picnic or Midsummer Night’s Dream.

BLT Chicken Pasta

recipe:  jb’s pour house with assistance from Food & Wine

 

1 rotisserie chicken, skin removed and shredded

5 slices bacon

1/3 c. sliced onion

2 garlic cloves, minced

1/2 box pasta (any shape), cooked according to package directions

1 c. heavy cream

1 8 oz. box frozen chopped spinach, thawed and squeezed dry of excess moisture

1 pkg. Philadelphia cooking creme, plain

1 lemon

Salt & pepper to taste

2 large tomatoes, diced

 

Place bacon in a medium skillet over medium heat.  Saute until crisp, about 10 minutes.  Remove from heat.  Add onion to pan and saute until translucent and starting to brown, about 7 minutes.  Add garlic, saute for 30 seconds and remove from heat.  Set aside.

In a large saucepan, boil the cream until reduced by half.  Keep a close eye on this as you don’t want to allow the cream to boil over.  Add the dry spinach and stir to incorporate.  Add the cooking creme and stir until melted.  Add the juice of half of a lemon.  Add half of the chicken, reserving the remainder for another use.  Add pasta, bacon, onion mixture and tomatoes.  Mix well to incorporate.  Season to taste with salt and pepper.  Can easily be doubled.

 

Enjoy!

– j

All content and photographs © 2010-2012 jb’s pour house