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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 June 30th, 2011%
I am becoming quite the experimenter with the strange and wonderful flours I’ve come across lately. This time – green pea flour. Yes, it’s just ground peas. Yes, it’s green. I was so intrigued when I first saw it that I knew I just had to do something with it. Crackers were the first thing I thought of, although I’ve since found myself wondering about making a savory tart shell with a little of the pea flour. That’s probably next. But for now, it’s crackers!
And yeah, if you don’t have green pea flour you could totally just use 1 1/4 cups AP flour. They would just be Parmesan Herb Crackers then and sadly, not green.
Pea, Herb and Parmesan Crackers
Adapted from a recipe by Ina Garten
1 stick unsalted butter, slightly softened
1/3 cup grated Parmesan cheese
1 cup all-purpose flour
1/4 cup pea flour
1/4 tsp kosher salt
1 tsp chopped fresh . . . → Read More: Pea, Herb and Parmesan Crackers
By mlb, on March 19th, 2011%
So, I recently took a Cultured Chevre making class through Urban Cheesecraft & the Portland Bureau of Planning and Sustainability* and it was a lot of fun. And super inspiring! So inspiring that just one day later I was buying goat milk and hoping for the best.
The class that I took demonstrated making a culture chevre, which uses a culture + vegetarian rennet (and probably other stuff). You can also make a simpler, milder version that uses citric acid (or you can sub 1/8 cup cider vinegar for the 1 tsp. citric acid). Here’s a link to that recipe: Simple Creamy Goat Cheese.
Since I did take the class though, I purchased some culture, which you can find online at New England Cheesemaking Supply or also in Portland at the Urban Farm Store on Belmont, in SE Portland.
Before I start with the step-by-step, here are a . . . → Read More: Adventures in Beginner Cheesemaking: Cultured Chevre
By mlb, on January 10th, 2011%
This is now my favorite Brussels Sprouts recipe ever. As a late convert to sprouts, I thought I had done almost every delicious thing with them so far — braising, roasting, shredding & tossing with tasty things, but this roasting + tossing with tasty things has them all beat!
The original recipe was for frying, but due to the other items I was making for dinner (salmon w/ a feta and artichoke topping and couscous) and the attention they would need, I opted for roasting, since I know that produces a fairly golden, crunchiness that would work just as well here. And, most importantly, I was able to just pop it in the oven, while leaving the stovetop and my hands free for other things. Yeah, it worked well.
My substitution are included below in the recipe ingredients. Originally, the dressing was chopped/minced and whisked together and . . . → Read More: Roasted Brussels Sprouts with Walnuts and Capers
By mlb, on October 26th, 2010%
I have dreamed of making a ham ever since I saw Alton Brown, on an episode of Good Eats, slather a country ham with mustard and crushed ginger snaps, and then squirt the whole thing down with bourbon. Wow, I thought. I want to do THAT! But, seriously, what do two people do with a WHOLE HAM? We would be eating ham every day for months.
But then, I saw this wonderful thing at Trader Joe’s. The ham steak. But it’s so little! It’s perfectly two-person sized! It’s awesome! I promptly bought one and then had to find something to do with it. The mustard-cookies-bourbon thing didn’t seem quite feasible, so I searched and searched. And then I found a delightful sounding glaze on epicurious.com. Although the recipe was for a whole ham, it seemed easily adaptable for a smaller version.
Oh, my ham was from Niman Ranch . . . → Read More: Honey-Thyme Ham Steak
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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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