Apr 25th, 2022
Hello everyone and welcome to a brand new episode of Nikoli's Kitchen! Today we're resurrecting an old recipe from the RestauRant days as I give my almond flour berry pancake recipe a bit of an upgrade, and decided to pair it with a beautiful breakfast hash made with sausage, potatoes, and honeycrisp apples! Thank you so much for listening!
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.
Featured Recipe for this Episode
Homemade Almond Berry Pancakes
1 c all-purpose flour
1 c almond flour
1/4 c powdered sugar
1 egg- separate the white and yolk
1/2 t vanilla
1-1/2 t baking powder
1/2 t salt
4 T butter, cut into cubes and softened to room temperature
1 cup preferred berries
1-1/2 c almond milk
Sift together the dry ingredients into a large bowl.
In a separate bowl, combine your egg yolk, berries, milk, and vanilla.
Whip your egg whites with an electric mixer until they reach soft peaks.
Mix your butter into your dry ingredients, so you get some crumbly bits and small bits of butter throughout the flour mixture.
Mix your milk & berry mixture into the flour mixture JUST until combined- don't over-mix.
Fold your egg whites into the batter just until combined.
Pour your batter onto a heated non-stick skillet and cook for 3-4 minutes, flipping once when bubbles start coming up through the middle of the batter.
16 oz (1 lb) Preferred berries
1/4 c sugar
2 c water
Combine ingredients in a saucepan and reduce by 2/3 over medium-high heat.
You can strain the berry pulp out to truly make this syrup-like instead of a compote.
4 large russett potatoes, cubed
2 honeycrisp apples, cubed
2 shallots, diced
1 c preferred sausage, grilled and chopped
1 T fresh rosemary, finely chopped
1 T fresh sage, finely chopped
1/2 c white wine
Eggs (as many as you want served over it)
Wing Sauce (optional)
Salt, pepper, nutmeg, cinnamon (to taste)
~| Remember when preparing your ingredients you want everything chopped uniformly! |~
Prepare your potatoes ahead of time and boil them in salt water until they are soft around the edges with just a bit of bite to the middle (you want them to be about half done).
Remove from the boiling water and rinse in cold water to stop them cooking and store until ready to use.
Add a drizzle of your preferred oil/fat to a VERY large skillet over mid heat (seriously, this makes a lot).
Add your shallots and begin cooking them, adding a sprinkle of salt to start sweating them down.
Once they get transulent and start to brown, add your white wine. Continue to cook until most of your liquid is gone.
Add your sage and rosemary and stir, cooking for about a minute to bring out some of those oils.
Add more of the oil/fat you're using here and heat it, then add your potatoes.
Season with salt and pepper and cook your potatoes until they are nicely browned on all sides.
Add the apples and sausage, then season with nutmeg and cinnamon (a little of both goes a long way since it's a savory dish).
Toss everything together very well until everything is evenly distributed and coated. Continue cooking the hash until the apples have started to soften- I wanted the apples to still have a bit of bite to them, so I only let them cook halfway.
Serve topped with a fried egg (or few) and a dollop of your favorite wing sauce.
(All links open in a new window)
Subscribe on Patreon!
Livestream for the Cure
Join my Discord Community!
Podcast RSS Feed
Like my Facebook Page!
Follow me on Twitter!
Follow me on Instagram!
Join my Facebook Group!
Subscribe to my YouTube Channel!
Follow me on Twitch!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Dewdrop Fantasy" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!