Oatmeal Pancakes with Bananas Fosters Compote

This recipe was created out of a strong desire for pancakes, the fact that it was brunch on Sunday and there was no syrup to be found. And I must say it turned out pretty darn delicious. The pancakes solo are great but the combination of the sweet soft bananas are excellent! Add this one to your next Sunday Funday!! 

Oatmeal Pancakes with Bananas Foster Compote 

Fridge:

1 1/4 cups milk

1 egg 

4 tbs butter 

Counter:

2 ripe (but not overripe bananas, if anything underripe preferred) bananas

Pantry:

1 cup ap flour 

3/4 cup oatmeal 

1 tbs white sugar

1 1/4 tsp baking powder 

1/4 tsp salt 

1/2 tsp vanilla extract

1 tbs white vinegar 

4 tbs brown sugar

1/8 cup rum

1/8 tsp ground allspice 

Pinch of cinnamon (to your liking) 

Spray oil for cooking 

Tools:

2 non stick sauté pans 

2 mixing bowls

Whisk 

Measuring cups/spoons 

Wooden spoon 

Spatula 

In one mixing bowl add flour, oatmeal, salt, white sugar, and baking powder. Mix well.

In the other bowl add milk and vinegar. Allow to sit for a few minutes. Then whisk in the egg, and vanilla extract. Pour this bowl over the dry ingredients bowl. Mix well but do not over mix. Allow to rest while you make the compote. 

In a cold sauté pan add the butter and brown sugar. Turn heat on medium and allow the butter and sugar to melt together, stirring frequently. Add the allspice and pinch of cinnamon. Once melted together and slightly bubbling- add the sliced bananas and cook for 30 seconds. Remove pan from heat source and add the rum. You can flambé the rum if you feel confident doing so- light with long lighter or tip sauté pan towards gas flame. Otherwise cook bananas for a few minutes so the alcohol cooks out. Place the bananas foster compote aside until ready to serve. 

Heat other sauté pan over medium heat and spray with oil. Using a 1/2 cup measuring cup, pour pancake mixture into the center of the pan. Once the pancake begins to generously bubble (1-2 minutes) flip the pancake over. Cook for another 1-2 minutes and remove from pan. Continue this process with the rest of the pancake batter. 

Serve the pancakes warm (you can keep them warm in a 175 degree oven) with the bananas foster compote. Enjoy! Xo

Roasted Chickpea and Hearts of Palm Salad

I know, I know. These blog posts are few and far between. If anyone can explain to me how to run, clean, cook and serve at my own restaurant while maintaining a cooking blog, I'd love to hear all about it. It seems that I'm living in a beautiful paradise of groundhogs day and every morning my goal is to write a blogpost and all of a sudden it's sunset and I'm ready for bed. My next yoga intention: create time and space for my little blog. Namaste. 

This is a healthy salad that I love and has found its way onto my tapas menu for tonight. I hope you enjoy it as much as I do! It's simple and lasts for a while in the fridge- great dish to have laying around for a healthy but hearty lunch. 

Roasted Chickpea and Hearts of Palm Salad

Fridge:

1 red pepper, minced (1 cup or so) 

2 scallions minced (1/4 cup or so) 

4 tbs italian parsley, minced (can substitute 2 tbs for minced dill) 

Lettuce/greens of your choice (optional) 

Counter:

1/4 red onion minced (approx 1/8 of cup)

Pantry:

1- 14 oz can hearts of palm, drained and sliced thin 

2- 16 oz can- chickpeas, drained 

2 tbs sherry vinegar (white vinegar or lemon juice is ok also) 

5 tbs olive oil

1/2 tsp salt

1/4 tsp fresh black pepper 

Tools: 

Large bowl

Small bowl

Measuring cups/spoons

Chopping knife

Cutting board 

Whisk 

Aluminum foil lined baking tray 

Preheat oven to 375 degrees. 

Pour the rinsed and drained chickpeas on the aluminum foil lined tray and sprinkle with 2 tbs of olive oil and 1/4 tsp of salt and 1/8 tsp of pepper. Mix well and place tray in oven. Bake for 20 to 25 minutes or until the chickpeas get a crispy texture and slightly browned on the bottom. Remove from oven and allow to cool.

Add the red peppers, scallions, red onions, italian parsley, hearts of palm and cooked chicken peas to the large bowl. Mix well. 

In the small bowl combine the remaining 3 tbs of olive oil, 2 tbs of sherry vinegar, 1/4 tsp of salt and 1/8 tsp of black pepper. Whisk well. 

Pour dressing on top of salad. Serve on top of chopped lettuce or eat plain. It tastes even better once the flavors have had time to marinate and so its best if made the day before. Enjoy! Xo

The Best Ever Keylime Pie

I've said this before and I will most likely say it again: I'm not usually one to brag about my cooking- and I'm definitely not one to brag about my baking. I am not a pastry chef. But since guests at my restaurant (including Floridians) tell me that my keylime pie is the best they've ever had- I feel like it's safe to brag about it. This recipe is SO easy and makes the best keylime pie ever. That's not boastful, is it?! 

The Best Ever Keylime Pie 

Fridge:

6 egg yolks 

1/2 cup or 1 stick unsalted butter, melted 

3/4 cup of fresh squeezed lime juice*

4 tablespoons orange juice*

*if you have actual keylimes use 1 cup of fresh squeezed Keylime juice to substitute the lime and orange juice. 

Counter:

Zest of 2 limes (approx 1 1/2 to 2 tbs) 

Pantry:

1 1/2 (14oz) cans of condensed milk 

2 cups crushed graham crackers 

1/4 tsp salt 

Pinch of cinnamon 

Tools:

Two large bowls

Electric hand mixer or stand mixer

Measuring cups/spoons 

9 inch nonstick pie tray (I use a tart or quiche tray with the removable bottom)

Preheat oven to 350 degrees. To one large bowl add crushed graham crackers, salt and pinch of cinnamon. Mix well and pour the melted butter on top. Mix until all the breadcrumbs are coated and press the coated crumbs into your pie tray. If you do not have a nonstick pie or tart tray- grease your tray.  Make sure to press the breadcrumbs down firmly. Place crust into the oven and bake for 12-16 minutes until top is slightly golden. Remove and allow to cool completely. I usually place mine in the fridge to speed it up cooling time.

Turn oven down to 325 degrees.

Place the lime zest and egg yolks in the other bowl and using your hand mixer blend for 3 minutes or until the yolks double in size and become a light yellow color. Pour in the condensed milk and mix again for another minute or two. Add the lime and orange juice and mix until just incorporated. 

Pour the filling into the cooled crust and place in the 325 degree oven for 20-22 minutes. The pie shouldn't change color and will still seem slightly jiggly in the center. It will set once it cools. Allow to cool for 30 minutes and then place in the fridge for at least an hour. Serve chilled or at room temperature with a dollop of whipped cream. Enjoy! Xo

Jalapeño Pineapple Sangria

This week I FINALLY reopened my restaurant Mamasa. To celebrate we had a beautiful party and I made a big batch of these puppies. Everyone loved them! They have a hint of heat but balanced with the sweet pineapple- they're perfect for a summer day (sorry US but it's 95 degrees down here in Costa Rica). Definitely add this to your summer party 

menu! 

Jalapeño Pineapple Sangria 

Fridge:

2 jalapeños, sliced (seeds kept in for more heat or removed for less) 

4 cups of ripe pineapple, cubed 

1 3/4 cups pineapple juice 

Counter:

2 1/2 bottles Sauvignon Blanc (750 ml) 

1 cup dark rum (not spiced), I used Flor de Cana 

1 cup water 

Pantry:

1 cup sugar

Optional:

1 1/2 cups plain seltzer or soda water 

Tools:

Small pot

Cutting board

Chopping knife

Measuring cups

Large bowl or vessel that can be stored in fridge 

In the small pot add the sugar, water and jalapeños. Simmer over low until sugar dissolves completely. Simmer for 15-20 minutes after sugar dissolves, then turn off the heat and allow to cool completely. This is your Jalapeno simple syrup and can be made up to a week ahead and stored in a cool place. 

In the large bowl or vessel add the bottles of wine, rum, pineapple juice, cooled simple syrup, and pineapple cubes. Mix well. 

If you're using seltzer for a lighter and bubbly sangria- add right before serving. 

I made this sangria the day before so the flavors can meld well. You can make it up to 3 days in advance- just be aware it gets slightly spicier every day. I actually preferred the heat on day 3 than after only 24 hours of marinating. You can always add more wine and seltzer to balance out the heat. 

This sangria really looks beautiful when serving in a clear vessel. To keep cool outside of the fridge- I recommend freezing water in a medium square Tupperware and using one giant ice cube rather than lots of regular sized ice cubes. Small ice cubes dilute your cocktail much faster. 

Hope you enjoy these as much as my guests and I did!! Xo

What's happening?!?

I have been completely out of sorts this past, gulp...month. I cannot believe it's been that long since I've blogged but it has and I'm obviously all to blame.

This is what is happening in my life- I have left my nanny position to return to running my seasonal restaurant, I have packed up my entire life (semi-dramatic but ask the curbside check guys at JFK) and headed back to the pacific coast of Costa Rica and now I am in the process of reopening my restaurant and beginning what I hope to be an amazing new chapter of my life. 

So I want to take this time to apologize to my people- the blog is paused while I get my life and restaurant in order. And if you know the Pura Vida lifestyle- you know it's not always the fastest route getting there. 

In the meanwhile I leave you with these amazing photos of my hometown of Playa Grande and if anyone needs a Costa Rican tour guide- I'm your lady!! Pura vida all! Thanks so much for your patience and support! 

Sunset over Playa Grande 

Gallo Pinto is the typical breakfast here- and my favorite!! 

Frangipani flowers line my path to the beach and the smell is intoxicating!! 

Howler monkeys lounge on the wires

Baby steps to opening my restaurant but at least the awesome mason jar lights are up! 

We don't deal with I-95 traffic but we do have to wait for the cows to pass by. 

The gorgeous and (almost always) empty beach I live on!  Grateful doesn't even begin to describe it! 

Back to blogging soon! Xo