For as long as I can remember, my Dad sometimes makes his special filled pancakes for a weekend breakfast. Similar to his Onion Rings, my Mom does a lot of the work but gets no credit. My Dad is skilled at cooking them.
I don’t have an exact recipe for you but the photos below will provide an idea of the process. It takes practice learning the consistency of the batter (thin crepe type batter), and time to learn how to flip and roll. My Dad has practice doing this!
2 spatulas (flippers or turners)
Flat frying pan
Oil (for the pan)
My family enjoys these on special occasions when we can convince my Dad to make them. Try making them for yourself.
I made this meal for my friend Mark. I like how the elephant turned out. The polenta was not smooth which gives the elephant some texture.
Top: Elephant – polenta made with broth and cornmeal (stir 1/2 cup cornmeal into 1 cup of vegetable broth, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a plate at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), cut a separate piece of polenta for the ear, Eye – spinach, Tusk – radish, Spanish Garbanzo Beans
Bottom Left: Elephants – apple (cut with a cookie cutter), cinnamon
Bottom Right: Macadamia nuts
I made this easy but fun lunch for my Mom at her Lake House. She was excited to see that it was a Swan!
Left Side: Swan – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, carefully push rice out of cookie cutter, spread a little bit of Brie on top of the rice, Eye – blueberry, Beak – apple peel, green peas
Top Right: Walnuts
Bottom Right: Swan – apple (cut with a cookie cutter and dipped in water with lemon to prevent browning), blueberries
I assisted my 17 year old niece with making her lunch at my parents Lake House. The concept and food were her own. I suggested the addition of the olives (I was inspired by this). We think it was cute!
Container: ECO Lunchboxes
Contents: Totoro – cooked Nishiki rice pressed into a ball using plastic wrap, sauteed mushrooms with olive oil and butter, eyes and nose – olives, Soot Sprites – black olives with rice (make a hole with a skewer, then push in cooked grains of rice), broccoli
I made this lunch for my Dad at my parents Lake House. My friend Renae recently gave me a Capitol cookie cutter and I was excited to use it.
Left Side: Capitol Building – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, carefully push rice out of cookie cutter, spread a little bit of Brie on top of the rice, green peas
Top Right: Walnuts
Bottom Right: Red, White and Blue Fruit – apple, raspberry, blueberries
I made this faceless black bear lunch for myself. I don’t know why I neglect to add faces during creation and then regret it later. Regardless, it was a fun and tasty meal.
Left Side: Black Bear – focaccia bread cut with a cookie cutter, cream cheese, cinnamon, spinach leaves
Top Right: Mixed nuts
Bottom Right: Fish – assorted melon cut with cookie cutters
Today is my birthday! I was fortunate to be able to take the day off from work and have my parents and my friend Mark over for a sheep themed meal. A co-worker thought it was strange that I was making lunch for my own birthday. I was thrilled to have the opportunity to make and share a fun meal with people who are close to me.
Sheep in a Field Layered Rice
- Line a small ramekin with plastic wrap.
- Add a layer of hot Nishiki rice and press down.
- Add a small layer of cooked white beans and cut tomatoes cooked in some Vegetarian Broth with some added oregano.
- Add an additional layer of hot cooked rice and press down.
- Carefully lift the layered rice out of the ramekin and place on the serving plate.
- Add Basil Pesto (this happens to be homemade and Vegan) to the top of the rice.
- Cut a sheep out of Daikon (Japanese Radish) using a sheep cookie cutter.
- Cut lines in snow peas with a sharp knife.
- Cut butterflies out of carrot with a mini clay cutter.
- Arrange the daikon, carrot, and snow pea on top of the pesto. Pipe a thin layer of pesto around the layered rice.
Roasted Asparagus with Lemon Zest – roast asparagus with a little salt and olive oil at 425 for about 10 minutes or until tender. Add lemon zest after plating.
Roasted Cauliflower with Almond Aioli – Roast cauliflower with some olive oil and smoked paprika at 425 for about 20 minutes or until tender. Serve with Almond Aioli.
Baby Potato Chips – Slice baby potatoes with a mandoline slicer. Fry in vegetable oil.
My Critique of the Meal:
As usual I am more critical than my guests. I think that the sides were the most popular. I tried to recreate the cauliflower and almonds with baby potato chips that I had in Iceland at the Blue Lagoon Lava Restaurant. It was not exact but it was delicious.
Plating is something that I continue to strive to improve. My plates are not as precise as the planning sketch I drew but I like how I loaded the plates with flavor. If I put less food on the plates it would have looked prettier but then my guests would not have as much to enjoy. That said, it was a hearty lunch with the Sheep in the Field Layered Rice. I think my plates have a rustic look to them.
It was a memorable meal and I am thankful for the people who came and shared it with me.