Make Time For Cooking: A Few, New Favorite Ingredients

Ghee - Ghee is butter that has been slowly melted, so that the milk solids are separated from the golden liquid which rises to the surface.  Then this clarified butter (which is excellent for dunking crab legs into and such) is simmered until all of the moisture evaporates and the milk solids begin to brown, giving it a nutty, caramel-like flavor and aroma.  This extra step gives ghee a longer life and higher smoke point is raised to almost 375 degrees, making it ideal for sauteing and frying.  You can make your own, but I bought mine at Central Market in Mill Creek (next to regular butter).  Though more expensive than regular butter, a little goes a long way as its so big on flavor.  Try drizzling it over steamed vegetables, fry or saute in it - even put a little on your popcorn.

Goat Cheese - Trader Joe's now sells individual goat cheese medallions, which are perfect for breading and frying, then adding to a salad (preferably spinach, with dried cranberries and candied walnuts or pecans).  You can shape your own small rounds of goat cheese, but TJ's makes it very convenient.  

Fried Goat Cheese Medallions
To bread each round of goat cheese, dredge it lightly in flour, then one beaten egg and then coat in panko (Japanese breadcrumbs).  Saute in canola or olive oil until golden brown on each side, about 3-4 minutes per side.  Serve atop a nice green salad (see above).


Greek Yogurt - As mentioned yesterday in the Farfalle with Yogurt and Zucchini recipe, plain, whole-milk greek yogurt makes a great (and healthier) substitute for heavy cream, buttermilk and such, in your favorite recipes.  It's also amazing frozen, if you like the tangy frozen yogurt served up at such places as Red Mango, and of course, good on its own for breakfast (stir some fruit or honey into vanilla Greek yogurt, if you like it sweet).  I even used it this morning to make pancakes, after realizing that the recipe called for buttermilk and I didn't have any.  Try it here for yourself:

Hayden's Special-Occasion Chocolate Chip Banana Pancakes (recipe by Tyler Florence)

2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
2 teaspoons baking soda
3 large eggs
2 cups buttermilk (or plain, whole-milk greek yogurt)
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/2 cup chocolate chips
2 bananas, sliced 1/4 inch thick
Powdered sugar (optional)
Maple syrup (optional)

In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda.  Combine the eggs and buttermilk (or yogurt) in a large bowl and beat to incorporate.  Add the flour mixture to the bowl and stir quickly just until combined; do not overmix.  Stir in the melted butter and 1/4 cup of the chocolate chips.  Heat a griddle or large nonstick pan over medium-low heat, and coat with nonstick cooking spray.  Ladle the batter onto the griddle, using 1/4 cup for each pancake.

Cook until the pancakes are covered with bubbles, 3-4 minutes; flip and cook until golden brown on both sides, another 2-3 minutes.  Sprinkle with powdered sugar, a few chocolate chips and top with sliced bananas.