Food Friday: New Potatoes and Caviar

The first time I had these, it was at an overly chic NY Bar Mitzvah in the mid 90′s.  They were delicious and it only took me about a decade to realize that the ingredients were fairly obvious and they could be re-created in my home with out a full catering staff or the religious right of passage.  Since then, I have made them for a bunch of gatherings and took them to a wonderful get together Wednesday night.  They look way fancier than they are and taste great.

new potatoes (smaller is better)

sour cream

scallions or chives (either works, go with your preference)

caviar (again, go with your preference)

cracked black pepper

Roast potatoes in a 350 degree oven until cooked through*.  Remove and cool completely.  Slice potatoes in half.  Cut the bottom of the potato so it will lay flat.  With a small spoon or a mellon baller, scoop a small section from the cut side of the potato.  Place cold sour cream in a pastery bag or a plastic baggie with one corner cut.  Pipe sour cream into the small hallow in the potato.  Top with caviar, cracked black pepper and scallion.  Serve cold.

* I like to do this the night before to before to be sure the potatoes are nice and cold.  It also always takes longer to cook the potatoes than I think it will, so don’t leave it until the last minute.

Food Friday: Chocolate Pancakes

This time of year D and I get into a ‘big breakfast on Sunday’ routine. It is nice to sit down together and eat something fun or fattening or both. Recently a friend of mine gave me wheat (which I am allergic too) free baking mix so I will most definitely be making these soon. You can serve them for breakfast if you wish or for dessert with some whipped cream an berries. Actually, I am not sure there is ever a time you would not want to serve chocolate pancakes.

2 cups baking mix

1 cup non fat milk

2 eggs

4 tablespoons coco mix*

1/2 cup mini chocolate pieces

mix baking mix, milk, eggs and coco in a large bowl. Fold in chocolate pieces. For each pancake, pour 1/4 cup batter onto hot nonstick skillet; cook until bubbles form on top; flip pancakes; cook through. Serve with syrup, jam or fresh whipped cream.

*you can combine 2 tablespoons of unsweetened coco and 2 tablespoons of sugar if you don’t have coco mix