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By mlb, on January 30th, 2012%
I am somewhat obsessed with rosemary. I will put it in anything. Exhibit A: these waffles here. Add rosemary? Why not. It actually went really well with the maple syrup and crisp prosciutto (exactly what I was hoping for). And as an added bonus, it came together very quickly on a chilly Sunday morning.
As long as you have buttermilk (or can make a substitute with milk and lemon or vinegar), you should have everything to throw these waffles together. Especially if you have a 4-foot rosemary plant growing steps from your front door like we do. Okay, yes, you would also have to have a waffle iron, smarty.
Rosemary Buttermilk Waffles with Crisp Prosciutto
Adapted from a recipe in Gourmet magazine.
Vegetable-oil cooking spray
1 cup AP flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 Tbsp Melted butter + 2 Tbsp olive oil
1 cup well-shaken buttermilk
1 . . . → Read More: Rosemary Buttermilk Waffles with Crisp Prosciutto
By mlb, on October 13th, 2011%
Time for another French Fridays with Dorie? Yep, it sure is! This week: Buckwheat Blini with Smoked Salmon but even though I work at a place that uh, actually mills flours and I have access to all kinds of flours I don’t even know what to do with, I didn’t manage to get some buckwheat flour in time before I needed it for this recipe. Doh!
I had to use regular whole wheat flour for the buckwheat flour. Even so, these were really delicious!
Notes:
1. I let my batter sit in the fridge overnight, it got all bubbly.
2. I used a scalloped biscuit cutter to give the blini pretty edges. Plus, this way I also got to snack on the trimmings while waiting for jwa to get home!
3. I didn’t have dill on hand, so I garnished each with a cilantro leaf and also . . . → Read More: FFwD: Just Wheat Blini with Smoked Salmon
By mlb, on September 6th, 2011%
Ever since I first got brave enough to try making yeast bread, I’ve loved perusing the King Arthur Flour website and finding recipes I wanted to try. I won’t say too much in the intro, because the recipe is pretty long, but, mmmm, these are delicious! Go make some right now!
Feta and Spinach Stuffed Buns
Adapted from a recipe by King Arthur Flour
3 cups Unbleached All-Purpose Flour
1/3 cup dried potato flakes
1/2 cup Rye Flour
1 1/2 tsp instant yeast
1 1/4 tsp salt
1 tsp ground black pepper
1 cup plus 2 tablespoons (9 ounces) water
1 large egg
2 Tbsp olive oil
10-oz package frozen chopped spinach
1 tbsp olive oil
1/2 cup diced onion
2-4 garlic cloves, minced
1 cup (4 ounces) feta cheese
1/2 cup (2 ounces) chopped pitted black olives
3/4 cup (3 ounces) shredded or cubed mozzarella cheese
Start the bread: Whisk together, in a large bowl or the bowl of a mixer, all of the dry . . . → Read More: A New Bread Experiment: Feta and Spinach Stuffed Buns
By mlb, on December 31st, 2010%
So, here it is the last night of 2010 and I am posting about pumpkin…a pumpkin dish that we had last month, even. Is that wrong? I think one of my resolutions should be to post more!
This is a recipe by Dorie Greenspan from her new book, Around My French Table, which I have been posting about semi-frequently for the French Fridays with Dorie shindig. But, this is a rogue effort and I am even listing the recipe below! Mainly because it is already on epicurious.com and also because I changed it up a little.
I added onion and spinach and skipped the cream (because we had this a couple of days after Thanksgiving and more cream just didn’t seem like something this bunch needed more of). Also, balsamic vinegar with baked pumpkin is delicious. So drizzle some of that on!
Pumpkin Stuffed with Everything Good
Recipe adapted . . . → Read More: Is It Still Pumpkin Season? I Hope So! Because Here’s One Stuffed with Everything Good!
By mlb, on June 28th, 2010%
Finally, Portland? Summer? Hmmm, it would be nice if it is true, although I do prefer my sunny days in the 70′s. But seriously, even I was getting sick of the 50′s/60′s and rain. So, I’ll take the sun and the 80 degree temperatures of the last few days!
To celebrate the return of Summer (and the end of June-uary?), jwa and I had a huge tomato bread salad the other night. I even had some homemade Ciabatta bread leftover (about 1/3 of a loaf) to dice up for the bread cubes. Since we have no tomatoes of our own yet, I had to get some at the store, but I found some beautiful heirloom varieties (from California, so, not too far away) at the Whole Foods by work.
My amounts were approximate. I did not measure everything (except the vinegar and olive oil). I used about . . . → Read More: Bread & Tomato Salad with Herbs
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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