The food at Hell's Kitchen is unapologetically not health food, which fits Mitch's tendency to favor the extreme in all aspects of his life.
Lemon-Ricotta Hotcakes are served at Hell's Kitchen for $10.50.
This recipe makes 16 hotcakes.
Lemon-Ricotta Hotcakes Ingredients:
]]>
- 6 egg whites
- 9 egg yolks
- 1/3 cup unsalted butter, melted
- ½ cup granulated sugar
- 1 cup whole milk ricotta cheese
- 4 tablespoons freshly grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/3cup all-purpose flour
- Unsalted butter, melted (for the skillet)
Steal This Recipe® Step by Step Instructions:
- Pour egg whites into the bowl of a stand mixer fitted with a wire whisk attachment, and whisk on high speed until firm peaks form.
- Reduce the speed to low. Slowly add egg yolks, and then gradually add melted butter.
- Continue whisking on low speed until well incorporated. Stop the mixer, and add sugar, ricotta, lemon zest, lemon juice, and salt.
- Whisk on medium speed for 1 minute.
- Reduce the speed to low, and gradually add flour. Continue mixing for about 1 minute. Stop the mixer, and scrape the sides of the mixing bowl with a rubber spatula.
- Return the mixer to medium speed, and mix for about 1 minute. (This makes about 4 cups.)
- Mitch finds it best to refrigerate the batter for a few hours prior to making the hotcakes. This allows the melted butter to firm up slightly in the mix and keeps the batter from spreading out too thin on a hot griddle.
- Refrigerated in a covered container, this batter will keep safely for up to 3 days.
- To cook hotcakes, heat a large skillet over medium high.
- Brush skillet with melted butter, and drop batter into the hot skillet in ¼-cup portions.
- Leave about 2 inches between hotcakes to allow them to spread.
- Cook until bubbles appear and bottoms are golden brown, about 5 minutes.
- Flip hotcakes and cook another 2 to 3 minutes. Remove from the skillet.
- Mitch garnishes the cooked hotcakes with a handful of fresh blackberries, blueberries, and quartered strawberries, then dust with a vanilla powdered sugar, and serve with a side of butter and warm maple syrup.
]]>About the Chef:
Mitch Omer is the manic-depressive, recovering drug addict, wild-eyed owner of the two successful Hell's Kitchen restaurants in Minnesota (Minneapolis and Duluth), and co-author with Ann Bauer of Damn Good Food: 157 Recipes from Hell's Kitchen. He's much mellower than the man he once was, having given up drugs, had a successful gastric bypass and being happily married to Cynthia, his third wife. He's not only up front about his rock 'n' roll past, but successfully leverages his image to bring in customers - and gives them a free cinnamon roll if they come for brunch still dressed in their pajamas.
Hell's Kitchen
80 South 9th St.
Minneapolis MN 55402
612 332 4700
hellskitcheninc.com
Yogurt is one of the fastest growing categories in the supermarket and out of those, as I have said before, the Greek yogurt, that authentic yogurt flavor that is loaded with live cultures is among the fastest. And then there are those people who want their yogurt to taste like cheesecake, which this really does not, and add Graham Cracker Cookie Crunch. Breyer's Yo Crunch is loaded with 14 g of sugar in just a 100 calorie size and frankly tastes nothing like yogurt. It is important to note they use erythritol as a sweetener which is a sugar alcohol, instead of an artificial sweetener.
See this name Fyxx? Well that is exactly what this company needs to do - fix this product. The front of the label proclaims 'spring water', but a look at the ingredients shows that the product contains more purified water than spring water. Yes, I see that the label also says 'hybrid', but come on. I can hardly taste the lemon and while it says that it is caffeine-infused, nowhere on the label does it say how much caffeine.
Just when we thought it was getting easier to decide which sweetener to use SUSTA hits the supermarket shelves. Each package contains just 5 calories and according to the company is loaded with both prebiotics and probiotics - the prebiotics come from inulin, which is the first ingredient and stimulate the growth or activity of bacteria in the digestive tract, helping the probiotics. The probiotics are a strain, Bacillus coagulans, which has been proven in independent research to actually survive extremes of heat, acidity of the stomach and bile acids...and does not need refrigeration. But when it comes to sweeteners it is all about the sweetness - how sweet is it? Like the other sweeteners that are out there it is a very fine powder, sweeter than sugar and when I tasted it with my finger I actually found it to be sticky. Unless you are a diabetic, my recommendation is to stick with real sugar or try one of the new stevia products.
Get past the idea of squeezing crushed fruit through this spout into your mouth. Yes it looks like astronaut food, but Harvey is absolutely delicious, made with just fruits that are almost all organic this is the perfect snack or afternoon-pick-me-up. Harvey comes in three different flavors, all of which are 100 calories or less. It is made from whole fruits grown locally in California. While the package makes it look like it is just for kids it is anything but - it is perfect for both kids' and adults' lunchboxes, but do not forget it does need to be refrigerated, so you might want to throw one in the freezer and pack it with your lunch so as it defrosts it will also keep your lunch cool.
I'm glad I only tasted the 'Hot' instead of the 'Blazing Hot'. Chef Gerard and Chuck's Green Stuff Salsa is one of the freshest, best tasting salsas I have ever had. When you unscrew the lid the fresh aroma is intoxicating and I swear you can even smell how hot it is. Unlike so many salsas it has a clean hot flavor that does not linger. It is green instead of red because they use fresh whole green onions, fresh jalapenos and fresh cilantro. It is sold in the refrigerator case, but have no fear, it has a 12 month shelf life. Pour this on a baked potato and you will have a tasty low cal, low fat, satisfying meal. Or use it on fish, poultry, a steak or even a burger.
With a fundamental interest in public advocacy, the Center for Science in the Public Interest (CSPI) just reported on the top ten riskiest foods regulated by the Food and Drug Administration (FDA). The ten "featured" foods, many popular and healthy staples of the American diet, according to the report, accounted for nearly 40% of all foodborne illness outbreaks from 1990 to 2006. It is important to note that although not contained in most of the headlines or television reports, the foods reviewed were only those under the FDA's jurisdiction; foods like meat and poultry (which have had huge food safety product recalls due to E.coli and Salmonella) were not considered. The reason? The United States Department of Agriculture's Food Safety and Inspection Service (FSIS) is responsible for records associated with these products. Hardly bulletproof substance for a "top ten" list.
Stolen 'con permesso' from Chef and Owner Tony Fantastico of Ancora Ristorante this impressive dish is deceptively simple to prepare. Opened in 2004 in the heart of New York City's financial district, Ancora Ristorante features classic Northern Italian cuisine. From the appetizing antipasti, daily fresh seafood and finest cuts of meat, to the complimentary glass of Grappa at the end of the meal, no detail has been overlooked to offer patrons the best in fine dining and impeccable service. In fact the name of the restaurant itself means "I am back again" in Italian, and that is exactly what Tony and his partner hope their customers will say each time they walk through the door as they return again and again to the warm and inviting ambiance of Ancora.
Stolen with permission from Executive Chef John Kuropatwa of Spigola Ristorante in New Jersey this colorful appetizer will be a feast for your eyes as well as your taste buds. The restaurant is named after the type of European sea bass that is referred to in Northern Italy as 'branzino' - spigola. Spigola Ristorante Vino e Cucina can be found in Hamilton Township which is part of Mercer County, New Jersey. It features a full menu of traditional and modern Italian cuisine, a dessert menu with such delights as Homemade Cannolis and Key Lime Mousse and a martini list featuring a Peanut Butter and Jelly Martini, a Coconut Cosmo and The Biscotini, to name but a few. With their extensive wine list and steak and seafood specialties, there's something for everyone here.
