MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
1
notes Minted Zucchini & Feta Pancakes (jessica’s attempt).Original MIL Mission #38: Minted Zucchini & Feta Pancakes
Something funny about this mission is that while Husband was in LA for work, he was invited over the Marites’ house for a BBQ (her birthday celebration, if I am remembering correctly). What did she serve? Her attempt at Minted Zucchini & Feta Pancakes! So I wanted to wait a few weeks before serving them to him again.
The goods.
♥HOW I MADE IT.♥
I shredded up the zooks (as I think my mom used to call them).
And, as with most types of batter, I put everything else in and mixed it around. The mint and basil smelled incredible together.
Then I proceeded to fry ‘em up. I’m always confused with recipes whether or not I should add more oil to the pan after the first batch. Should there always be a “pool”? Do you have to wait for the oil to heat up each time? Because there were so many batches, I just kind of threw ‘em on there and hopes they would turn out crispy and delicious.
And they browned nicely.
As for the creme fraiche, I hadn’t realized that this is something you have to prepare ahead of time so that it can solidify. Thankfully, I had some plain greek yogurt in the fridge.
♥MIL MISSION #38: ACCOMPLISHED.♥
Served with fish en papillote, which has become a weekly cooking method for us. (this time seasoned with lime and chili powder to compliment the herby pancakes with cooling yogurt)
Gorge.
♥PLATE IT, ATE IT, GRADED IT.♥
scale: 0 (not at all) to 5 (very)
Cupboard to table time: 40 min. (if you don’t make the creme fraiche)
Difficulty: 2
Deliciousness: 4 (next time I’m going to make half the amount of batter and pour them a little thinner so that they are crispier)
Impressed Husband/co-worker factor: 4 (He had seconds! And he said they were very similar to Marites’, which means success.)
Leftover-friendly: 3 (MIL, is there a trick to breathing life into fried things the day after?)
(posted by jessica)
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