Substance and Soul

Food and Drink

Lemon ricotta pancakes

Food and DrinkSamantha WetterholmComment

If you have spent any time living in San Francisco, you know about Plow. It's a brunch place in a little neighborhood called Potrero Hill and I am convinced it has the best breakfast platter EVER. Eggs, bacon, potatoes, and the fluffiest lemon ricotta pancakes to ever grace your taste buds. All the ingredients are sourced locally and I'm not the most crunchy person, but you can TELL the difference. If you don't get there before it opens, you're looking at a two hour wait. It's worth it though, I'm telling you.

Any who, I was looking on the interwebz for a copy cat recipe and I found a few (dozen). They are all pretty much the same but let me tell you, I was excited to make 'em. (And eat them.)

I used this recipe but just search "Plow lemon ricotta pancakes" and your life will be changed. I'M TELLING YA'!

Serves 4 peeps, or just one hungry mama. 

1 and 1/3 cups good ricotta
4 eggs, separated
zest of 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon sugar
6 tablespoons unsalted butter, melted (plus more for greasing the pan, but you knew that)
1 cup flour 

In a large bowl, whisk together ricotta, egg yolks, lemon zest, vanilla, salt, and sugar. Then mix in butter and flour.
In a different bowl, whisk egg whites until stiff peaks are formed (I used a hand mixer because ain't nobody got time for hand whisking).
Gently fold in egg whites to ricotta mixture.
Heat a non-stick skillet on medium heat. Using a small pad of butter for each batch, put a large dollop of the batter on the pan and flip when that pancake is all golden (or whenever it feels right or whenever the toddler lets you have your arm back). 
Keep 'em warm on a plate (oven-safe, duh) in the oven at 200 deg F. 

Plate 'em, slap some more butter on 'em, sprinkle that powdered suga on 'em, throw some berries on 'em.


In my opinion, if you can't see that butter pool shine from space, you're doing it wrong. But that's just one butter-addicts opinion. 



Garlic spread

Food and DrinkSamantha WetterholmComment

My cooking skills are fairly limited to my reading comprehension.

It usually goes thus: 

Read directions.
Try not to burn anything.
Eat all the food.

Occasionally, I'll try my hand at cooking improvisation. Emphasis on occasionally. My sister got the cooking spontaneity gene, I got the measure the ingredients exactly gene. They are on different chromosomes entirely.

But I was feeling a little adventurous yesterday and whipped up a little spread/dip/deliciousness. Basically, anything I can pair with bread and cheese and I'm set.

I did a little post-a-loo to the gram and had a couple recipe requests so here you go!

What you need to blow your mind:

two heads of garlic
a bunch of parsley
extra virgin olive oil


Peel and finely chop two heads of garlic (no really, two full heads). Wash your hands for the next twenty years. Finely chop an equal amount of parsley (seriously, this whole "not measuring it" thing is freaking me out). Drizzle EVOO and stir until you get a slurry (not too runny, not too thick, ya feel me?).

Step final: Eat all the garlic.

I suggest that you and your kissing partner both eat this at the same time to avoid the one-sided garlic kiss that will send your husband running in the other direction. This may or may not be based on real life experience.

While I basically shoveled this down with a baguette for a spoon I think it will go great with fish, cheese, pizza, and charcuterie. 

Eat all the garlic.