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Editor’s Note: Both Melissa and Justin Rasmussen wrote about their pumpkin pancake recipes this week.  While both recipes are similar, there are some differences.  I encourage you to try both recipes and then report back to us which one you liked better.  Think of it as the dueling pumpkin pancakes.

Last night, my family and I did one of our most favorite things in the world: we had breakfast … for DINNER. This isn’t an altogether unheard of practice, but it happens infrequently enough at my house that my kids think that something extra-special is happening and it’s always lots of fun.

Before we sat down to eat, we made sure that all of the finer details had been tended to: everyone wore their pajamas, we had our “morning music” playing in the background, grownups had big cups of rich coffee; the kids tall glasses of ice-cold milk.

On deck for this very special meal were thick slices of crisp bacon, fresh fruit and, the pièce de résistance: homemade pumpkin pancakes.

Have you ever made pancakes from scratch? Most folks turn to a mix whenever they’re making this tried-and-true breakfast treat, and it’s really quite a shame, as homemade pancakes are not only 100 times better, they’re also exceedingly easy to prepare. I assure you that a few minutes of extra effort will come back to you tenfold in better taste, not to mention in thanks from your family and friends.

Now, I mentioned that this breakf … err, DINNER, was extra-special. Accordingly, I couldn’t just prepare any ordinary pancakes. This called for something extraordinary.

Light, fluffy and indescribably delicious, these subtly spicy and sweet little discs of happiness will warm you inside and out. Let’s begin, shall we?

Perfectly Puffed Pumpkin Pancakes

Ingredients

1 cup CAKE flour (it has less gluten and will result in a fluffier pancake)
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt (make sure you use regular salt here; Kosher is too coarse)
1/2 teaspoon baking powder
1 cup canned pumpkin puree
2 whole, large eggs
1 cup half-and-half or whole milk
1 ounce melted butter (optional)
4 egg whites, beaten to soft peaks
Butter, vegetable oil, or nonstick cooking spray

Preparation

Heat a griddle over a medium flame (about 375 degrees if you’re using an electric griddle).

Sift together dry ingredients in a medium-sized bowl. In a separate bowl, beat the eggs, then add the pumpkin puree and half-and-half (or whole milk if you’ve taken that option); mix well. Beat the egg whites to soft peaks (this is easiest with a standing mixer, but a hand mixer, or even a wire whisk, assuming you’ve got the energy, will work great). Add the dry ingredients to the pumpkin mixture, taking care not to over-mix (a few lumps are just fine). Add the melted butter if you’re using it. Fold in the egg whites (this’ll make the pancakes extra light and fluffy).

Add a small amount of butter, oil or cooking spray to your griddle. Scoop batter onto hot griddle; flip pancakes when they’re just starting to dry around the edges. Cook til golden brown.

Serve with warm syrup (maple if you’re a fan, some other if you’re not) or a simple sprinkling of cinnamon & sugar.

Whip up a batch this weekend. For breakfast OR for dinner. You’ll be glad you did.

Enjoy!

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Photo by: Rice and D

I have never really been a fan of pancakes, or really french toast. I know that sounds horrible but I think it has something to do with all the burnt, crispy discs I was served while camping every weekend growing up. That’s not to say that I don’t eat pancakes or french toast but it is definitely few and far between. I would rather have toast than pancakes most of the time. Yeah, I know it’s weird coming from a Danish family who is all about pancakes, even so much that they even make them into small round spheres called aebleskivers, for the pancake monsters on the go.

But when fall comes, there are good things coming to my table. As the leaves gently drift to the ground in their brittle, crunchy state there is one breakfast meal that I look forward to, pumpkin pancakes. My loving wife is a baker of sorts, she is always looking for recipes and how to change them and build on top of them to make them better and more tasty. The first time she made pumpkin pancakes, I knew she was the one for me. Okay, so maybe that’s a bit exaggerated, or a lot, but really, they are that good. These pancakes can bring people to the table, so make sure you make plenty.

So, while I was planning this post I had hoped to take some nice sexy food porn pictures of these glorious, pumpkiny, cakes of the pan but as quickly as they came off the pan they were being snatched away onto someones plate. I couldn’t get anyone to stop, to resist just one bite before I could snap even one photo. Then one bite turned into two and as I went to adjust the plate for the perfect picture animal instincts set in and there was no way I could touch their plate, so watch your fingers when you decide to make these because they unleash some pumpkin craziness.

My family and friends have an obsession with pumpkin, the moment October 31 peels off the calendar everyone is salivating for my wife to make pumpkin pie, pumpkin pancakes, pumpkin cookies, pumpkin bars, pumpkin anything. Beyond the picture it was a great feat to get the recipe away from wife, it was her concern that people would need to treat this recipe with the respect and the responsibility it deserves around pumpkin crazies. I assured her that my friends here are responsible and will act with caution around the pumpkin crazed animals they call their families and friends. So without further ado, here you go, enjoy. You’ve been warned.

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 teaspoon vanilla
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

Preparation

1. In a separate bowl, mix together the milk, vanilla, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice cinnamon, and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Slightly healthier version, substitute 1 cup of flour for whole wheat flour. This is my personal favorite, the pancakes come out a little more dense but the payoff is much higher, I think everything bonds better.

Enjoy!

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With the coming of winter and cold weather, nothing is better than a hearty, full-bodied red wine.  Fortunately for you, we feature an amazing selection of full bodied Argentinean red wines at Caminito, and I am intimately familiar with all of them.  Argentina is one of the top, up and coming wine countries of the world, specializing in an amazing assortment of hearty, earthy reds that pair nicely with Argentina’s most famous food – beef.  One of the greatest things about Argentine reds is that they are easy to come across and for the most part very affordable.

One of my personal favorite wines that we serve at Caminito is Terra Rosa, which is a Malbec, Argentina’s famous bold red grape.  When you think of hearty red wines Malbec is generally at the top of the list, and Terra Rosa is no exception.  When I tasted this wine for the first time the first flavor and aroma I noticed was something that I can only describe as a smokey, woody, hickory type flavor.  This was immediately followed by some spicy, yet well rounded tannins, and a finish of crisp red fruits.  There really is a lot going on, but the overall balance works perfectly, in a deliciously complex, romantic harmony.

I suggest this wine to customers who are looking for a dry red wine to compliment their steak, hopefully wood –fired, if possible.  However, I also suggest it to customers who know little about wine and are looking for an overall good, drinkable, affordable wine that is representative of what Argentina has to offer. This wine can stand on its own, and also pairs nicely with many foods which speaks to the versatility of Terra Rosa!

Due to its bold and smoky flavors Terra Rosa pairs incredibly well with basically all grilled foods, in particular steaks, chops, game, even hearty fish and shrimp dishes.  Terra Rosa also has the complexity to compliment foods like rich tomato based pastas, strong cheeses, and rich chocolate desserts.  In my opinion, the smoky flavor of this wine matches up best with food form the grill (I know I am a bit of a grill fanatic, but this is just down right true!).

One interesting fact about Terra Rosa is that it is an old vine Malbec.  This, as one would assume, refers to the fact that the original root stock for the grapes is over 50 years old.  The genetics involved in these grapes have been meticulously maintained and cared for which, in turn, produces a very consistent yield and taste.  Factors from vintage to vintage such as variations in rain, sun or temperature can result in slightly different taste profiles for wine, but in my experience I have never found a bottle of Terra Rosa that did not taste exactly as I expected it to.

So, on one of these cool fall/winter evenings when you are thinking about what to do for dinner and drinks, I suggest you think like a Gaucho and fire up the grill (if you haven’t put it away yet, but why would you, its still football season after all) and open a bottle of Terra Rosa Malbec.  It is a great wine year round, but is really something special in the cooler months, and is especially magnificent when paired with a smoky, grilled T-Bone, or a nice ribeye (my top two favorite cuts of beef).  For me, that is simply one of my favorite meals: a steak cut considerably larger than most would care to tangle with, cooked just the way I like it, and a bottle of full-bodied red wine.

One of the best things about Terra Rosa is that if your steak is too big for just one bottle, it is inexpensive enough that a second won’t break the bank at all.  Terra Rosa and a steak, you honestly don’t need anything else, simplicity… delicious, simplicity!

Have you had Terra Rosa before?  If so, what did you think of it?

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Photo by: Sifu Renka

Recently I saw in the New York Times a story of Thomas Keller’s last meal with his father. The article was fascinating, and captured exactly how I feel about food. Food is a way to show affection, share life experiences and create memories. And it got me thinking, what would I have as my last meal? Out of the thousands of meals I’ve had in my life, and the hundreds of thousands of meals I haven’t, what would be the ultimate? Would I go for an exquisite meal at El Bulli or stick with the simple comforts of home cuisine?

Having no idea which direction to turn, I asked my friends.  The response was overwhelming. Each answer was incredibly personal, unique and most were linked to a story.

My friend Justin said “anything cooked by my grandma I would spend my last meal surrounded by my family at grandma’s table. Yup. For sure.” Spending time with family, you know I back that.

A peer, who I served with on PRSSA’s National Committee, surprised me with his thoughtful response. “French onion soup to start. For an appetizer, go for an avian theme and serve foie gras with a cinnamon rub atop two pieces of buttered cinnamon toast and scrambled quail eggs. For the main course, a veal and crab leg medley with sides of asparagus and potatoes au gratin. Warm blackberry cobbler topped with strawberries for dessert. Finish with black coffee.” Okay, I’ll admit, that sounds pretty incredible.

Two friends said they’d delve into their food allergies. Kayley would brush aside her gluten allergy to indulge in a loaf of fresh baked bread, and Lisa would head straight for the dairy aisle with nothing but thoughts of cheese on her mind.

But after hearing from so many of my friends, I still couldn’t answer my own question. So I turned to My Last Supper by Melanie Dunea (I highly recommend for its beautiful pictures), which features 50 top chefs and each of their last meal’s recipes.

But the book only confused me more. I was complicating the process. And then it occurred to me — the one thing I ALWAYS ask for when I go home. This is going to sound ridiculous…so drum roll please…

…..My mom’s toast

Allow me to explain. For every meal my mother prepares, she takes my likes and dislikes into consideration. And as silly and/or sweet as it may sound, she prepares even the smallest meals that way. Every dish is full of love, even if it’s just bread and butter.

Now that’s a last supper I can toast to.

What would your last supper be?

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Photo by: basheertome

Mmmm … pumpkin. Is there anything that conjures stronger images of Fall-ish, childhood fun? Halloween, jack o’ lanterns, the homey smell of your mom’s pumpkin pie on Thanksgiving … these things are indelibly ingrained in our psyches. Their very thoughts can instantly transport us to cozy days spent with family and friends, sitting comfortably next to roaring fireplaces, basking in the warmth of their company.

For many people I’ve met, the only pumpkin they’ve ever eaten has been in pie. There’s nothing wrong with this, to be sure; good pumpkin pie is one of the best things in the world. But if you’ve only ever had pumpkin this way, you are really missing out. Pumpkin bread & muffins, warmed with butter, are among my favorite comfort foods. Pumpkin doughnuts (ohhh, yes) are scrumididdlyumptious. A favorite of my kids is homemade pumpkin pancakes (I promise to get to that very soon!). I’ve even had a wonderful pumpkin risotto served with toasted pecans. Incredibly versatile, pumpkin can be incorporated into a host of foods, whether they’re for breakfast, lunch or dinner. One of my favorite ways to serve it is in pasta.

My family are big-time pasta eaters, so I’m always trying out new ways of fixing it (tomato sauces start to get boring after a while). Trying to capture the flavors of Fall, I started to stir. To tweak, to spice. A little salt here, a little cinnamon there. Maybe a little cream? Sure! Why not? What I came up with was this, and it’s become a must-have staple in my house:

Rigatoni with Pumpkin & Italian Turkey Sausage

Ingredients

1 pound Rigatoni
2-3 tablespoons extra virgin olive oil
1 pound sweet Italian turkey sausage
1 medium-sized yellow onion, chopped fine (Vidalia or Maui onions are great for this!)
3 cloves chopped garlic
1 bay leaf
1/2 tablespoon sage
1 cup dry white wine
1 cup low-sodium chicken broth
1 cup pumpkin puree (you know you have at least three cans in your pantry)
1/3 cup heavy cream
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly-ground nutmeg
Kosher salt
Freshly-ground black pepper
Freshly-grated/shaved Romano or Parmesan cheese

Preparation

Bring a large pot of water to a rolling boil. Once boiling**, add a healthy dose of salt to the water and cook rigatoni until just before “al dente” (the pasta will cook a bit more once it’s added to the sauce), about 6 minutes.

**Did you know that adding salt to your pot before the water boils can damage your cookware? It can.

In a separate, deep saucepan, heat olive oil over a medium-high flame. Add chopped onion and saute until it’s translucent & a little bit caramelized. Add chopped garlic & saute until golden, being careful not to let it burn (burned garlic does not taste good … not even a little). Remove sausages from their casings and add meat to the onion & garlic mixture. Brown thoroughly. Add bay leaf, sage and wine and cook for about 5 minutes, or until the wine is reduced by about half. Add chicken broth, pumpkin puree, cinnamon, and nutmeg; stir until mixed well. Add heavy cream, Kosher salt & freshly-ground pepper (to taste) and stir to combine.

Add cooked pasta to the sauce, then toss to coat evenly. Serve piping hot with lots of freshly-grated Romano (just my preference — Parmesan is certainly a fine choice!) cheese and a glass of nice, dry white wine (this is complemented nicely by Riesling, but you choose your favorite!) and ENJOY!

Explore the wonderfully wide culinary world of pumpkin. It’s big, it’s bright, it’s orange … but most importantly, it’s DELICIOUS.

When she’s not minding her pumpkin patch (which is among the most sincere out there), Melissa DelGaudio is the principal at Honeybee Consulting, a full-service copywriting, marketing & public relations firm based in Shepherdstown, West Virginia. She can often be found Twitter, where she tries to carve out illuminating conversations. Be sure to pay her a visit!

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A few nights ago we were doing a little grilling and decided that we wanted to make something different than regular fries to go along with our cheeseburgers.  We decided to make baked zucchini fries.  While I’ve had fried zucchini fries before, I really like the clean taste of baking them.

Zucchini fries are an excellent side dish as a substitution to French fries and are sure to go over great the next time you have guests over.  You can serve these as a side dish or by themselves as an appetizer.

One of the things that I love the most about this dish is that it is so simple to make.  It takes no time to put together and, besides the zucchini, you probably already have most of the ingredients at home.  But, when you serve this dish, it will seem like it took a lot longer than frozen French fries.

Ingredients

2 zucchinis
1 egg
1/4 c buttermilk
1/2 c shredded Parmesan cheese
1/2 c seasoned breadcrumbs
1 c marinara sauce
Salt & Pepper

Preparation

1. Preheat oven to 425 degrees.
2. Cut zucchini in half crosswise and then into 8 wedges.  Depending on the size of your zucchinis, you could cut into 1/4 slices as well.
3. Combine the Parmesan cheese, seasoned breadcrumbs, salt and pepper into a mixing bowl.  In a separate bowl, whisk the egg and buttermilk together.
4. Dip the zucchini slices first into the egg and buttermilk mixture.  Then roll the zucchini slices in the Parmesan cheese and breadcrumbs.
5. Coat a baking sheet with non-stick cooking spray.  Lay out the zucchini slices in rows.  Bake at 425 degrees for approximately 10-15 minutes before rotating zucchini slices.  Bake for another 10-15 minutes or until golden brown.  While the zucchini slices are baking, heat up marinara sauce in a small sauce pan.
6. Upon removing from over, lightly season zucchini slices with salt & pepper.
7. Serve zucchini slices with marinara sauce on the side for dipping.  If you would like to garnish your dish, you could top the zucchini slices with fresh shredded Parmesan cheese, diced tomatoes and freshly chopped parsley.

Enjoy!

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Photo by: h-bomb