Please email firstname.lastname@example.org for orders from this menu and to arrange your pick-up day and time. If you have questions, please visit Rm Made on Facebook where you can comment on the menu or also send a message to us. Delivery is available for a 15-20 mile radius of Dearborn for a $3.00 upcharge. Thank you for your support!
Can we talk semantics for a minute? In a past life, I was a teacher. Specifically, most often, an English teacher. An important lesson in writing is the power of the words you choose. No matter what you are writing, or saying, the words are important. Let’s take food for an example. If I say “crepe,” I’m sure an image is conjured for you of a fancy French breakfast (or dinner) with thin, light golden pancakes delicately rolled around a sweet or savory filling. If I told you to make crepes, you may think “But I need a special pan, and those are tricky to flip, and the batter is hard to mix.”
Now, if I say, “egg pancakes” it suddenly becomes “Oh, pancakes? I can make pancakes.” Suddenly, it may not be so daunting. You may now picture a diner with an all-day breakfast menu serving breakfast on platters with more food than you need all day.
And here-in lies the rub. For my whole life, I’ve been eating egg pancakes. But when I say that to strangers, they say “Huh?” so I have to switch words and say, “You know, like crepes.” Then all of a sudden, those pancakes become recognizable…legit, even. That always feels like a betrayal because egg pancakes are an integral part of our family recipe history. Busha made them by the pile for Christmas Eve. I stood there and watched, and then learned to stir, and flip, and let my dad come and steal one for “quality control.”
They are a beautiful thing. You can make them simply and serve them like regular pancakes with some syrup. If you want them to taste like my childhood, you serve them with *gasp* Karo Dark Corn Syrup (organic, free-range foodies need not apply for tasting them). Now we serve them with fresh fruit, or apple sauce and powdered sugar, but sometimes that also feels like a betrayal. The corn syrup, for people who didn’t grow up with it, is definitely an acquired taste, one I still enjoy on occasion.
Whatever you want to call them, they are not hard to make. You need 4 ingredients.
Beat the eggs until they are uniform, whites mixed completely with yolks. They don’t have to be super foamy, you just want one yellow-y color.
Then, add in half the flour and mix until only a few lumps remain. You’ll get the lumps out later, trust me.
Add the salt.
Whisk in half the milk
Then the rest of the flour
And finally the rest of the milk.
That’s it. It should take maybe 3 minutes! Nothing fancy at all. Just make sure you have all the dry ingredients scraped from the bottom and sides before you start to cook, and you’re all set with mixing.
Then you just need a frying pan. If you can multi-task, using 2 pans makes it go quicker, but one pan will do. Just a plain, ol’ frying pan, no crepe pan. Spray with non-stick spray and heat over medium heat. Pour a ladle of batter (about 1/4 cup if you must measure) onto the hot pan. This is the ONE AND ONLY tricky part, and based on these pictures, you can tell we don’t worry about our edges, and you shouldn’t either. You have to tip the pan around a little to spread the batter. These do have to be thin, so you want an even, thin layer in the pan, even if it is not a perfect circle.
Look at it this way, with the uneven edges, you can play the “cloud game.” You know, when you look at a cloud and say what you see in the shape of the cloud? Look for shapes in your pancakes. It will help pass the time as you wait to flip them. Before you flip them, the edges should look set and dry, and you may have bubbles forming in the top of the batter, with the middle of the batter still a little wet looking. It takes 1-2 minutes per side to cook.
Then flip, and you are another 1-2 minutes away from delicious.
Like I said, you don’t need to worry about those edges. Rolling them up totally makes that problem disappear. Enjoy!
1 1/2 cups milk (even skim works)
1 cup all purpose flour
3/4 tsp. salt
- Beat eggs together until yolks and whites are incorporated
- Add half the flour and whisk together. Some lumps will be ok because you’ll get them out later
- Whisk in the salt
- Add half the milk, whisk to combine, then and the other half of the flour. You should see the lumps going out at this point.
- Add the rest of the milk, whisk to combine.
- Fry 1/4 cup of batter at a time leaving pancakes to cook 1-2 minutes per side.
- You can hold them to stay warm on an oven-safe plate with your oven set at 250 degrees.
This menu is for the rest of the month. Please email me for orders. Orders taken only for a radius of 15-20 miles around Dearborn, Michigan. Orders can be picked up by you or delivered for an additional $3.00 charge. Thank you for your support.
Click menu photo to open larger.
“You have to get obsessed and stay obsessed.” John Irving.
That quote is from my favorite John Irving book, The Hotel New Hampshire. Usually if I like something, I really like it; some would say I get obsessed. I didn’t start out liking the Food Network show Chopped, but it grew on me. The premise, in case you don’t know, is a competition cooking show where they are given a basket with 5 unknown ingredients and must cook from those, adding other things from the “pantry.” Well, now, I watch it–a lot. Even repeat episodes, because if I watch the new ones, invariably I am paying more attention to the techniques of the person I am rooting for and not to the other chefs, so I’ll watch when it comes around again, trying to see what I’ve missed. You can also learn so many tips and techniques from the judge banter on that show. So, Chopped grew on me so much that it is now how I regard dinner, which also helps a lot with “What will we have for dinner today?” I don’t know. Go grab 5 ingredients.
Using the Chopped game plan, there is always something to cook. This recipe came from that plan. I knew there was corn in the fridge that needed to be used up. There was also a lonely shepherd pepper (a variety of sweet red pepper) and sweet potatoes that had seen better days. Even though it was the middle of July, what came to mind was soup. Specifically, corn chowder, which normally gets it’s creamy texture from regular potatoes, but we didn’t have any. Why not try combine the sweetness of all three of these ingredients? To round out our “basket” I discovered there was chicken andouille sausage in the freezer. We have recently been trying to be more vegetarian, and there are still some oddities lurking, so the sausage was added to bring smoky spice to the party. The usual suspects, onion and garlic, are always around, as well as vegetable broth.
So, the sweet potatoes got into the oven to roast, the corn was shucked, and the shepherd peppers were char-roasted on top of the stove. A note here…If I can nearly set something on fire in the kitchen just for fun, that automatically becomes a better recipe. Roasting peppers on top of the stove, over the gas flame, creates a deeper flavor and brings out the sweetness of the peppers. If you are making a vegetable soup, it always helps if you roast your vegetables and then simmer them in the broth you will use. It helps to layer the flavors.
It seems like there isn’t a meal I cook without chopping an onion. This soup is no different, and carrots were also used to bring flavor to the broth. These were added to the dutch oven to soften and caramelize while the vegetables roasted. The andouille was chopped and added to the onions to rend off the fat, again, layer those flavors!
As fun as it is to char those peppers, you don’t want the black bits in the soup. The easiest way to take care of that is to put the peppers in a bowl and cover them so the burnt skin will steam and loosen. Then you can just rub it off with a paper towel or the edge of your knife before you chop them up.
The tricky part was that I wasn’t forward thinking. I wanted the andouille to flavor the onions and carrots, but I didn’t want it to be lost when I had to put some of the soup in the blender later to create the creamy goodness. There usually isn’t a meal where I don’t go “Darn, I should have…” And this was the one mistake in this. Cook the andouille FIRST in the pot, then take it out and add the onions and carrots to soften in the rendered fat. Then add the sausage back in later. *face-palm* Oh, well. I’ll do it right next time. (And it’s right in the steps in the recipe below)
Sweet Potato Corn Chowder
1 large carrot, peeled and diced
2 ears of sweet corn cut off the cobs (you can also use frozen corn kernels, about 2 cups)
1 medium onion, diced
2 medium sweet potatoes, peeled and chopped into 1/2 in. pieces
1 shepherd pepper (or red bell pepper) roasted and diced
1 tbsp. olive oil (for roasting potatoes)
1 tbsp. olive oil (for pot with onions and carrots)
4 oz. andouille sausage chopped (smoked kielbasa or ham would also be delicious in this)
4 cups vegetable broth
1 clove garlic, minced
Salt and pepper to taste
1 tsp. Cajun seasoning mix (Such as Emeril’s Bayou Blast or Old Bay. I used about a teaspoon of both) *See seasoning note below recipe
- Toss sweet potatoes in 1 tbsp. olive oil and spread on foil lined baking sheet. Season with salt and pepper to taste. Roast in 400 degree oven until fork-tender and browned. (about 20-25 minutes)
- Roast the pepper over the burner on your stove. You can hold it with tongs. Be careful. You want it to blacken and soften. When it is charred evenly, put it in a bowl and cover with plastic wrap. You should see the steam build up in the bowl. Leave it there for 3-5 minutes and then rub the pepper with paper towel to remove the charred bits. Seed and stem the pepper, chop it and set it aside.
- While potatoes are roasting, heat 1 tbsp. olive oil in dutch oven or large soup pot over medium heat add chopped andouille sausage and sauté until browned. Remove the sausage from the pot, and add the onions and carrots to the pot. You will add the sausage back to the soup before serving.
- The onions and carrots need to be soft and well caramelized. Watch that they do not burn. Add the garlic after the onions and carrots have turned golden so the garlic will not burn as they finish cooking together. Season with salt and pepper.
- The potatoes should be done and now need to go into the pot with the onions and carrots. Add the chopped pepper at this point as well.
- Pour in the 4 cups of broth, and add the seasoning blend. Bring to a simmer.
- Now to make it creamy. Use a ladle to scoop out 2-3 cups of the broth and potatoes into a blender to puree it and then add it back to the soup pot. If you want your soup creamier, blend more. I like to have some chunks of potatoes left.
- Add the corn and sausage. Let simmer for 10-15 minutes for flavors to blend. Taste and adjust seasoning to your liking.
*Seasoning note: Creole seasoning can be made from this blend of spices, and stored:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Let me cook for you, in your home, AND clean up the cooking mess. Available for small gatherings from 2 to 20 people.
Introductory special $20 hour + grocery cost. If you shop, or we use your existing groceries, you only pay cooking work hours! Average time in kitchen, 2 hours depending on menu.
Contact me for more details.
You know you need something sweet to get through the week. Brown Butter Chocolate Chip Cookies, sold by the dozen. $6.00
These cookies have a richer, butterscotch-y flavor and melt-y semi-sweet chocolate chips. Light crisp on the outside, soft chew on the inside. Email me for ordering and next day delivery/pick-up.
Got lunch? Or dinner? We still have a little of this week’s batch left. Shown here with spinach pesto and cheese. I include a tomato pepper sauce recipe. Gnocchi sold by the pound, $5.00. Serves 3-5 depending what you put with it. Contact me to talk about delivery and food options!
Thank you to everyone who supported this week’s offering! I appreciate the support.
I got some questions about the pasta posting yesterday. Troy and I went to Italy about 2 years ago and I got a little excited about gnocchi. I probably had them every day we were there, unless we got pizza. I made it a goal to figure out how to do fresh ones. I’d seen them here on the store shelves dried, and that didn’t make sense to me for these bits of pillowy potato goodness.
The other part to this story is that I spent an afternoon recently brainstorming “work” withChuck Holli Jezewski and this is what happened. I always over-produce food, so she suggested letting people know what’s cooking this week and figuring out how to sell it.
One of my business goals is eventually profit-sharing to charities in Michigan. I’m not there yet, but will update when it gets there.
In the meantime, this week, we still have some gnocchi left. They keep for up to 2 months in the freezer. $5.00 a pound, and a recipe for fast sauce included! A pound is 3-5 servings depending on how you serve them and your appetite. Email me for delivery details, please. If you want to order something specific, or have any questions, please ask!
Soon, I will have another site up and running with updates. For now, enjoy the process, and watch for new foods soon!