mini sweet corn pancakes wiiiiith... BACON... bacon bacon bacon

This was a simple breakfast that I modified the recipe from etherfarm's mandible section.

1c milk
1/2 stick butter
1 c frozen sweet yellow corn ( I used organic, *shrug)
1/3c sugar (I used a bit to make them sweet enough to eat without syrup)
1 1/4 c flour
1/4 c cornmeal
2 tsp baking powder
1 tsp salt
2 large eggs

Put the frozen corn, butter and milk in a pot and heat till butter is melted. Let this cool to room temp.

Dump all the dry ingredients into a medium bowl and whisk together to distribute evenly.

Whisk the eggs in a large bowl. Add cooled buttercornmilk mixture to eggs, sprinkle the flour on top then the cornmeal. Mix until just combined.

I made these in my 8" crepe pan so I did two little ones at a time.

I assume you all know how to make bacon.

wolffish brabant with mustard greens

I passed by Pescatore downstairs in the Grand Central Market and decided to be adventurous. This piece of wolffish was one of 3 new types of fish I tried.

I saw a recipe on CHOW that involved endives and potatoes and was sold.

Earlier that day I'd made mustard greens flavored with bacon. I got them both at the Union Square Greenmarket.

My supermarket didn't have Belgian endive so I used what they had.

I separated about 4 medium endives till they were all just leaves and sliced 2 yukon gold potatoes very thin.

I put the endive in the pan first with a generous pat of butter and sauteed till they were wilted.

Putting more butter in the pan I added the potatoes and cooked them till they started to form a nice golden crust on the bottom.

I didn't have shallots so I used wonderful garlic scapes. I also didn't have white wine on me *gasp* and since I didn't want to use red I used a good slug of Calvados instead.

I also added a turbot fillet (#2) to the pan to have something to eat at lunch the next day. It broke apart but was delicious anyway!