Pass the Syrup for "Recipes & Reflections"

Hunting & Gathering

Photo taken by Jessica Burchfield.

Internationally acclaimed chef, author, TV personality and PR pro Judi Gallagher, also known as Chef Judi, will be sweetening things up around here for the month of April. The culinary renaissance woman will host three book signings for her recently released cookbook, Recipes & Reflections. At each event, fans will be able to meet Chef Judi in person, purchase their own personal copy of her insightful and delightful cookbook and have it signed on-site.

Wednesday, April 3, 9am-12pm at Phillippi Farmhouse Market in Sarasota.

Wednesday, April 3, 4pm-7pm at Gold Rush BBQ in Venice.

Saturday, April 27, 10am-4pm at The Fancy Flea in Lakeland.

Recipes & Reflections traces a journey as food being a healer for us, whether unconciously, or consciously. “How to get through life, one recipe at a time” is how Chef Judi describes her combination autobiographical and culinary resource book. The recipes include updated takes on classic dishes, and follow her early years in the industry—owning her own restaurants and dessert company—while also highlighting popular dishes from her cooking segments featured on Chef Judi’s Dish.

Here's a sneak peek/taste...

Carrot Cake Pancakes

Ingredients: 1 1/4 cups all-purpose flour; 1/4 chopped walnuts, toasted; 2 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp salt; 1/8 tsp freshly ground nutmeg; dash of ground cloves and ginger; 1/4 cup brown sugar; 3/4 cup low-fat buttermilk; 1 Tbsp canola oil; 1 1/2 tsp vanilla extract; 2 large eggs, lightly beaten; 2 cups finely grated carrot (about 1 pound); cooking spray; 3 Tbsp butter, softened; 2 Tbsp honey.  

Directions: Combine flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring until just moist. Fold in 2 cups carrot. Heat a large, nonstick skillet over medium m heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl, serve with pancakes.

Photo taken by Jessica Burchfield.

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