Wednesday, March 26, 2014

Prairie Grass Cafe Hosting Brunch with Breakfast Queen Ina Pinkney March 30

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Opportunity to Meet Ina, Enjoy Specials
and Get a Signed Copy of Taste Memories

Prairie Grass Cafe,  (601 Skokie Blvd., Northbrook, IL  60062, 847-205-4433) is hosting a special brunch 10 a.m. to 2 p.m., Sunday, March 30 featuring chef/author Ina Pinkney . Come and meet "The Breakfast Ina Pinkney Taste Memories lrQueen" and have her sign a copy of her new book, Taste Memories: Recipes for Life and Breakfast.

Prairie Grass Cafe's Chef Sarah Stegner will be making some of her favorite Ina recipes, including Heavenly Hot's pancakes, so light & fluffy when you eat them you would think you are in heaven.  Prairie Grass Cafe's regular brunch menu also will be featured.

Ina will have her new book available for purchase and signing. Think about picking one up; it's a great Mother's Day gift. 
TASTE MEMORIES: Recipes for Life and Breakfast ($34) was published in 2013 so that her recipes would live in everyone's home..
Ina has been an ICON in the industry, setting the standard for breakfast in Chicago. She is wise, the consummate professional, and everyone's friend! Prairie Grass Cafe loves her and know that you will too. "It is in honor to have her come to Prairie Grass Cafe," said Chef Sarah Stegner, Prairie Grass Cafe co-owner and friend of Ina.

 Learn more about Ina here.

Reservations are recommended by calling Prairie Grass Cafe at 847-205-4433 or by visiting
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Ina Pinkney's Heavenly Hots Recipe

Ina-Pinkeys-Heavenly-Hots lr

This was developed by Ina Pinkney of Ina's restaurant.  She suggests portioning out the batter using a 1/4 cup measure and using a very thin flexible spatula for turning the pancakes.  She serves them with a peach, raspberry and blueberry compote.  Look for potato starch in the baking aisle of the supermarket.
Ingredients4 large eggs
2 cups sour cream
1/4 cup cake flour
3 Tbs. sugar
1/4 cup potato starch
1/2 tsp. each baking soda, salt

Directions1. Beat the eggs in a bowl, blender or food processor; beat in the sour cream.  Mix together the dry ingredients in another bowl; add to egg mixture.  Mix until smooth.
2. Heat a lightly greased griddle or non-stick skillet over medium high heat.  Pour large spoonfuls of batter into the skillet in batches to make 3" circles.  Cook until a few bubbles appear on the top, about 2 minutes.  Turn carefully; cook until lightly browned on bottom, about 2 minutes.

Notes: Per 6 pancakes; 178 calories, 61% from fat; 13 g. fat, 7 g saturated fat, 127 mg. cholesterol, 12 g. carbs, 5 g. protein, 284 sodium, 0 g. fiber.

Ina Pinkney's Blobbs Recipe Blob Photo by Stephen Hamilton et
Prep: 25 minutes
Cook: 17-20 minutes
Makes: 26 large brownie-cookies

Ina Pinkney invented the Blobbs in response to the gourmet brownie craze of the 1980s. What are they? "A mounded cookie/brownie with 2 kinds of chocolate, walnuts, pecans and chocolate chips,'' Pinkney writes in "Taste Memories." "When baked they held the domed shape created by the ice cream scoop I used to measure them out. They became firm on the outside and amazingly soft on the inside." They also became the recipe requested most by customers. Pinkney never divulged it, until now.

4 ounces unsalted butter
9 ounces dark chocolate (about 60 percent)
3 ounces unsweetened chocolate
Melt butter and chocolates slowly in a bowl in a microwave or in a saucepan on the stove top; cool to room temp.

3 ounces flour, a scant 3/4 cup
1/2 teaspoon baking powder
1/4 teaspoon salt
Combine flour, baking powder and salt in a mixing bowl; stir vigorously. Set aside.

3 eggs, large
Whip eggs in a mixer on medium/high speed until lighter and creamy.
1 1/4 cups superfine sugar
Add superfine sugar slowly to eggs; continue whipping until very light and creamy.

2 teaspoons vanilla
Add vanilla to egg mixture.

12 ounces chocolate chips
5 ounces pecan pieces
4 ounces walnut pieces
Combine chocolate chips and nuts in a bowl; set aside.

When the egg mixture is ready, change the whip to a paddle. Add chocolate-butter mixture, combining on low. Then gradually add the flour mixture on low.

Add the nut mixture and mix well. Finish by hand to be sure it's all combined at the bottom.

Pack mixture into a 2-inch ice cream scoop, scraping off excess. When released from the scoop, the mixture should hold its shape. Place mounds on a parchment paper lined cookie sheet, about 2 inches apart.

Bake at 350 degrees for 17 to 20 minutes. The tops should look a little dry and lighter in color. You also can freeze the unbaked blobbs and bake them from frozen.

Nutrition information per cookie: 294 calories, 20 g fat, 8 g saturated fat, 32 mg cholesterol, 28 g carbohydrates, 4 g protein, 44 mg sodium, 3 g fiber

Ina Pinkney
Chef, Author
TASTE MEMORIES: Recipes for Life and Breakfast

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