Two weeks ago we loaded up our Tahoe with all of the necessities Meg would need to survive in college and headed east on I-10 to Baton Rouge. After five hours on the road we spent several more unpacking and hauling all her stuff into her dorm, which just happens to be on the third floor of a building without an elevator in the Louisiana summer heat. Now I know the true meaning of miserable. On the positive side, it was a workout for us all and I may have shed a pound or two.
Meg's Dorm
Exhausted and hungry, we treated Meg to lunch at The Chimes right outside of the campus before we said our goodbyes. Tears flowed, as we pulled away. Thank goodness we kept it together until we got in the car and on the road. I didn't want her to feel any of the pain we felt leaving her even though it broke our hearts.
Sad and beside ourselves on how to deal with our new "empty nester" situation, we headed further south to New Orleans for the weekend to get our minds off of everything. Margarita anyone? Yes please...
This would be our third trip in about a month, but we never get tired of it. We strolled through the streets of the French Quarter, me with camera in hand to capture whatever I fancy. We even got into a party at the House of Blues for Texans fans! Too bad the Texans lost. Good for New Orleans though, so whatever!
Something different about this trip was that fact that I picked the place to have brunch Saturday morning. I did some research and found Dante's Kitchen. It caught my eye because it didn't seem to be a tourist trap, prices were reasonable, and they promote the the local economy by working closely with nearby farmers and dairy producers when making their seasonal menus. With a little prodding of Richard, who usually picks our restaurant destinations, I got my way and we ended up here late Saturday morning.
We were not disappointed. The restaurant is located in a quaint little neighborhood in the Garden District. It actually is a house so there are different rooms you can dine in, each with it's own unique style.
We were seated in the wine room. We were alone for a bit, which was nice, but soon people started coming and our little room was full. When it came time to order, Richard decided on shrimp and grits and was pleased.
Picture from Tiny Test Kitchen
I went the sweet route and opted for the roasted banana pecan pancakes, which were to die for! They were so good that just for a moment the sadness I had been feeling slipped away, almost like magic.
Picture from Food Network
Although it's only been two weeks, Meg already made the long trek home this past weekend for the three day weekend and a John Mayer concert she had tickets for on Sunday. We made her a special breakfast each morning while she was back. It's funny how what use to be a chore became a treat while she was here. I thought for her last morning before heading back I would make a version of those yummy pancakes I had at Dante's. I thought she'd enjoy them and was hoping they would work their magic and keep me from crying when she left again. I found Tyler Florence's recipe on the Food Network website (below) and whipped them up just in time for her enjoy before leaving, again. Good news is she left without the embarrassment of me crying in front of Kyle or his brother, thank goodness. I miss her already...
Ingredients
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, chopped
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Directions:
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. I didn't have buttermilk so I made it by adding a Tbsp. of vinegar to a measuring cup and filling the rest up with milk and let sit for 5 minutes.
In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth.
Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan.
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Serve warm, topped with maple butter, sliced bananas and maple syrup. Sprinkle with powdered sugar.
Maple Butter:
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended.
