This is a totally awesome dish that transforms an original Spanish version into an American comfort food, with a nod from the New World in the form of tomatoes.
A blog about food and cooking by Chris Norris
My Mom used to make these thin, crepe-like pancakes when we were kids and we would scarf a dozen or more each. That kept HER busy and us kids happy. In those days, our favorite fillings were different types of jams – apricot, raspberry, strawberry – whatever was on hand. Then, we’d drizzle them with maple syrup. Although my Dad was more a Karo syrup kind of guy.
Now, decades later, I still use exactly the same recipe for the pancakes, but I prefer fruit fillings – bananas, peaches, or berries. And I still drizzle ’em with maple syrup!
Kindle-izing Cooking For Christmas this year, my lovely wife delivered into my hands a new Kindle! If you don’t recognize the name, a ‘Kindle’ is an electronic reader for books manufactured by Amazon. Basically, you buy a book from Amazon in electronic format, and it […]
Salt, Part 9 (final): Don’t Eat Food Without It Salt is an essential mineral that we can’t live without. Salt has an important role in the history of man, and even today is used as a large-scale delivery vehicle for iodine, essentially medicating the entire […]