I’m Tinky–a writer, cook, and chanteuse living in the wilds (or maybe the tames) of western Massachusetts. A few years ago I wrote The Pudding Hollow Cookbook, a culinary portrait of my hilltown region. Over the next few months I plan to share my food-related perigrinations throughout New England and beyond—plus a few recipes I’m making as the seasons roll around.
I believe in food that speaks of tradition (thus “our grandmothers’ kitchens,” since most good cooks learned their craft at their mothers’ and grandmothers’ knees), that doesn’t take a lot of work, and that evokes a sense of place.
My oval kitchen table (which came to me from my grandmother) is the place at which I share my life and my food with friends and neighbors. I hope this forum will increase those friends and neighbors as it evolves.
I believe in food that speaks of tradition (thus “our grandmothers’ kitchens,” since most good cooks learned their craft at their mothers’ and grandmothers’ knees), that doesn’t take a lot of work, and that evokes a sense of place.
My oval kitchen table (which came to me from my grandmother) is the place at which I share my life and my food with friends and neighbors. I hope this forum will increase those friends and neighbors as it evolves.
Originally posted on 16 January 2009:
ReplyDeleteHi, Tinky: Here is my contribution to the Oatmeal Month festivities, which I dare say are being slightly overshadowed by the Inagural ones. Have you seen the recipes for the “Inagural Cheer” and “Airforce One” cocktails? Oh, my. Perhaps oatmeal needs a cocktail inspired by it if only for marketing purposes. Anyway, here’s my, well, actually Fannie Farmer’s recipe for Oatmeal Griddlecakes which are delicious. Should you wish to sample them, please stop by any Sunday morning around 11:00. Call first if you’re bringing a camera crew.
Oatmeal Griddlecakes - Yield 16 griddlecakes. Note, I usually triple the recipe as they are extremely popular with both adults and children.
1/2-3/4 cup milk
2 Tablespoons melted butter
1 egg
1 cup flour minus 2 Tablespoons (I now use a 50-50 blend of white & wheat for everything)
2 teasp. baking powder
2 Tablespoons sugar
1/2 teasp. salt
1/2 cup oatmeal
In a small mixing bowl, mix the oatmeal and 1/2 cup boiling water. Let stand for 10 minutes, or until the water is completely absorbed. Melt the butter.
Beat the milk, butter and egg lightly in a mixing bowl. Mix the dry ingredients together with a whisk and add them all at once to the first mixture stirring just enough to dampen the flour. Lightly butter a griddle or frying pan and set over moderate heat until a few drops of cold water sprinkled on the pan form rapidly moving globules. If you wish small pancakes, drop about 2 T of batter onto the pan, or pour about 1/4 c. from a measuring cup if larger pancakes are desired. Bake on the griddle until the cakes are full of bubbles on the top and the undersides are lightly browned. Turn with a spatula and brown the other sides. Place finished griddlecakes on a warm plate in a 200-degree F oven until you have enough to begin serving.
Enjoy!
Originally posted on 26 January 2009:
ReplyDeleteNice blog, Tinky! Is it new or is there an archive of recipes somewhere?
Originally posted on 26 January 2009:
ReplyDeleteSo far we just have what you see in the index on the top page. But more come all the time!
Tinky
Originally posted on 23 March 2009:
ReplyDeleteDidn’t find Teri, but think I found the wrong blog. Will check other possibilities.
You’re looking great, girl!
Dear Tinky,
ReplyDeleteThanks so much for your blog about Barry Ancelet and Cajun music. I was surprised, though, that you said Barry learned about the region's music during his time in France. I remember seeing him frequently at dances in the early '70's, especially if Clifton Chenier was playing. I didn't know him, but he was such a good dancer that I even asked him to dance once.
By the way, you might be interested in CODOFIL, an organization that has existed since 1968, and which has for its mission the promotion of French in Louisiana.
Cordialement,
Kathy