I'll get to my recipe, but I have to touch on something else first: Julia Child. She would have turned 100 yesterday, as you might have heard. I'd be remiss to post on a food website so close to this date without mentioning it.
We didn't get cable until I was 11 or so. When I was very little, I could only get it at my grandparents' (that's what grandparents are for!), and at home while I lamented the lack of Nickelodeon, I did enjoy my fill of Punky Brewster and PBS. We didn't watch an excessive amount of tv growing up, but there are two non-kid shows I remember taking a particular shine to: Bob Ross and Julia Child. Bob Ross painted those happy little trees, and I sat in wonder, amazed that a blank canvas could be turned into something so real with a few strokes of his brush. Those happy little trees, they'll get you every time.
I found Julia equally as mesmerizing. I loved watching her cook, and thought of her as a friend in the way only a little kid can. At the end of every episode I always got a little sad when the food was all ready and she'd be about to serve it or eat it, and then the episode would end. I always wondered why they stopped right there! Isn't the dinner party one of the best parts?! I was also a kid that loved having company for dinner, and always wanted to invite everyone I knew to come to my house, so perhaps that's not a surprise. (And frankly, not much has changed. Hey! Come on over, internet!)
It wasn't until I got a bit older that I really began to appreciate what Julia did for the American culinary landscape, and women in general. I just adore her. If you haven't read My Life in France, and you have any interest in Julia, food, or traveling, I'd highly recommend it. I loved the recent movie Julie and Julia, but could have done without the Julie. My kingdom for two hours of Meryl Streep and her pitch-perfect (literally) impression of the 6'2" matriarch of the American kitchen!
Julia had a lot of gems of wit and wisdom over the years, but one of my favorites has to be: "The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit." Another favorite hangs on a sign in my kitchen: "If you're afraid of butter, use cream."
And what I think was kind of the embodiment of what she was all about: "This is my invariable advice to people: Learn how to cook--try new recipes, learn from your mistakes, be fearless, and above all have fun!” (Or as my husband is fond of saying when people get freaked out or worried over what they're making: It's okay. It's just cookin'.)
Enjoy PBS' little tribute to Julia for her 100th birthday. To me it's the perfect mix of fun and earnestness in message--just like Julia herself. Bring on the roasted potatoes! Cooking, cooking, keep on cooking, this is the way to live! Bon appétit, friends.
And as for quinoa flour and pumpkin pancakes: I'm in the midst of a bit of a...situation. I've mentioned my sinus issues here before, and long story short, I'm currently on an allergy elimination diet to help my sinuses. This means eliminating an awful lot of foods. No, really, a lot. I'm basically down to oats, quinoa, certain nuts & seeds, beef, pork, seafood, eggs, coconut & coconut products (a lifesaver, as you'll see in a minute), and specific fruits and vegetables. It actually hasn't been as bad as I'd feared. For the most part. What's saving my sanity are recipes like the one I'm about to share.
According to the package of the Bob's Red Mill quinoa flour I bought in a recent fit of carb-craving desperation, it's the second most versatile flour, after wheat. After making these pumpkin pancakes with it, I totally believe it. I've had plenty of gluten free stuff in my day, and this was absolutely a highlight. The pancakes came out moist, super fluffy, and with the perfect hint of fall flavoring. Quinoa flour is also high in protein, so the pancakes were too, and they held me much longer than regular wheat pancakes would. I subbed So Delicious coconut milk (from the refigerated section, meant to be a milk substitute--not the kind in the can) for the butter milk, and it didn't seem to affect it too much. Topped with some real maple syrup, they were an allergy-free dream come true. Especially because I ate them for dinner.
The recipe is here: Quinoa Pumpkin Pancakes.
I'll definitely make these again, and am going to try subbing quinoa flour for wheat flour in some of my favorite recipes. I'll let you know how it goes!
Have you cooked with quinoa flour before? What's your favorite Julia memory?