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]]>

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 tsp (heaping) chopped rosemary leaves (plus a couple of small sprigs for garnish)
1 large egg
1 tsp olive oil
4 thin slices prosciutto
Maple Syrup for serving

Preheat oven to 250°F. Spray an unheated nonstick waffle iron with cooking spray and preheat iron.

In a large bowl sift together flour, baking powder, baking soda, and salt. Add the chopped rosemary and mix to combine. Whisk the melted butter and olive oil in a small bowl with the buttermilk and egg until combined. Stir the egg mixture into flour mixture briefly but until fairly smooth (batter may be thick).

Spoon batter into waffle iron, using 1/2 cup batter for four waffles and spreading evenly, cook according to your waffle maker’s instructions. When done, transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner (do not respray iron).

In a large heavy skillet heat 1 teaspoon olive oil over moderate heat and cook prosciutto slices until crisp and golden, about 1 minute on each side.

Drain on paper towels briefly and serve waffles with prosciutto, and maple syrup. Garnish with small sprigs of rosemary.

The original recipe says this serves two, but I got 4 almost-plate-sized waffles out of the recipe. If you had fruit and a few other things in a brunch-type situation, you could probably serve 3-4 with this recipe.

I’m not going to go into too much introduction here except to say, oh my, why have I never put a little bacon on a pizza before? Also, this is one of the best flavor combinations I’ve ever put on a pizza. Yay!

Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck, although, I used a different pizza dough recipe entirely, so there were no ancient grains here. If you want to try the original Spelt Crust, the recipe is here.

1lb pizza dough, homemade or store bought Olive oil for drizzling, etc.. 1/2 cup Parmesan cheese (divided) 1 sprig of rosemary, leaves removed and chopped 2 cloves garlic, minced 1 cup low fat yogurt 1/2 cup marscapone or cream cheese (full fat) 3/4 cup grated mozzarella cheese + 1/4 cup more 2 Tbsp capers, rinsed and . . . → Read More: Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary]]>

I’m not going to go into too much introduction here except to say, oh my, why have I never put a little bacon on a pizza before? Also, this is one of the best flavor combinations I’ve ever put on a pizza. Yay!

Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck, although, I used a different pizza dough recipe entirely, so there were no ancient grains here. If you want to try the original Spelt Crust, the recipe is here.

1lb pizza dough, homemade or store bought
Olive oil for drizzling, etc..
1/2 cup Parmesan cheese (divided)
1 sprig of rosemary, leaves removed and chopped
2 cloves garlic, minced
1 cup low fat yogurt
1/2 cup marscapone or cream cheese (full fat)
3/4 cup grated mozzarella cheese + 1/4 cup more
2 Tbsp capers, rinsed and drained
1 fennel bulb, cored and thinly sliced (you can use it raw or saute it in a pan with a little bacon grease, salt and pepper first and let it caramelize…I did that)
2-3 green onions (or a large shallot)
1 Granny Smith or Gala apple, cored and thinly sliced
3 slices of bacon, chopped

Add the yogurt, marscapone, and 3/4 cup mozzarella to a food processor and process it up well. Add about a tablespoon or so of olive oil to help smooth it out. You can also do this by hand, but make sure the marscapone/cream cheese is at room temperature, so it’ll be easier to mix all together. Season with a little salt and pepper. Set aside.

Fry up your bacon. Try not to eat many of the bacon crumbles when they are done. Hey there, you need those for the pizza!

Preheat the oven to 450 degrees F. Roll or spread out the pizza dough on a peel or baking sheet. I usually use a parchment paper-lined sheet that I can slide off onto my pizza stone in the oven after I get all the toppings onto it.

Drizzle and brush a little olive oil onto your rolled or pressed out dough. Sprinkle half the Parmesan cheese on top and get the pizza dough in the oven for about 5 minutes for a quick pre-bake.

Now it’s time for the real toppings. Spread the yogurt/marscapone/mozzarella mix out on top of the pizza. Leave about a 1-inch border all around. Then sprinkle on the capers, garlic and rosemary. Next, lay out the apple slices and fennel.

Finish it up with the crumbled bacon, green onions (or shallot) and your reserved 1/4 cups mozzarella and Parmesan cheeses. Bake for about 15 minutes or until golden and bubbly. Let sit a minute or two then slice up and devour.

This is especially good with an arugula salad on the side with balsamic vinaigrette and candied walnuts.

Okay, Summer, welcome! The garden missed you and so did jwa. I could go either way, but I know the garden enjoys you so it’s okay. Except that it’s hot. Which I guess is okay because then I can make huge salads for dinner. Hey, kind of like this one!

I used the Alton Brown recipe for inspiration and then sort of changed it. A bit less spinach, less bacon, balsamic for red wine vinegar and I added garbanzos and feta for more of a dinner salad type thing. It was delicious! Plus, it gave me an excuse to buy bacon outside of the traditional bacon season in this household (Oct – Feb). Hooray for rule-breaking!

Spinach and Feta Salad with Warm Bacon Dressing Recipe adapted from Alton Brown 6 ounces baby spinach 2 large eggs 4 pieces bacon 2 tbsp balsamic vinegar 1 tsp sugar 1/2 tsp Dijon mustard Kosher salt and freshly ground black . . . → Read More: Spinach and Feta Salad with Warm Bacon Dressing]]>

Okay, Summer, welcome! The garden missed you and so did jwa. I could go either way, but I know the garden enjoys you so it’s okay. Except that it’s hot. Which I guess is okay because then I can make huge salads for dinner. Hey, kind of like this one!

I used the Alton Brown recipe for inspiration and then sort of changed it. A bit less spinach, less bacon, balsamic for red wine vinegar and I added garbanzos and feta for more of a dinner salad type thing. It was delicious! Plus, it gave me an excuse to buy bacon outside of the traditional bacon season in this household (Oct – Feb). Hooray for rule-breaking!

Spinach and Feta Salad with Warm Bacon Dressing
Recipe adapted from Alton Brown
6 ounces baby spinach
2 large eggs
4 pieces bacon
2 tbsp balsamic vinegar
1 tsp sugar
1/2 tsp Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
1/4 cup diced red onion
1/2 can garbanzo beans, drained and rinsed
1/4 cup crumbled feta cheese

Wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Place the eggs in a soup pot and cover with cold water by at least 1-inch. Bring the water to a boil over high heat. When it starts boiling, turn the heat off and let sit for 15 minutes. Rinse eggs in cold water until you can handle them easily, then peel and slice.

Fry the bacon and when done, drain on a paper towel lines plate. Reserve the bacon grease. When the bacon is cool enough to handle crumble up and set aside.

Add 2 tablespoons bacon fat to a small pan and over low heat, whisk in the vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. For some reason, I whisked all my non-bacon fat ingredients together in a bowl and then poured the bowl’s contents into the pan with the bacon grease. I’m not sure why I did that. It just dirtied an extra bowl…but the picture is nice!

Add the mushrooms, sliced onion, garbanzo beans, eggs, bacon and feta to the spinach and toss. Season with fresh cracked black pepper and a little sprinkle of salt. Add the dressing and toss again to combine. Divide the spinach between two big plates or bowls. Serve immediately.

Here it is, another French Fridays with Dorie (just fyi – site is down until Sunday) post. I’ve been looking forward to making this for awhile now and I after I’ve made it and had it for dinner, I have to admit, this has probably been my least favorite FFwD recipe. Now, the bar is pretty high of course, so it wasn’t a total failure or anything, just not my favorite. My husband liked it a lot though.

Since it’s also for lunch tomorrow, I’m thinking the flavors will come together even more overnight. Who knows, I may love it tomorrow!

Notes: 1. I added 4 garlic cloves, about 1/2 tsp ground cumin, and sweet potatoes. 2. I poured all the fat out of my pan and then deglazed with white wine. I poured that liquid into my pan with the 1.5 cups of water. 3. I crushed up . . . → Read More: FFwD: Lemongrass Braised Pork]]>

Here it is, another French Fridays with Dorie (just fyi – site is down until Sunday) post. I’ve been looking forward to making this for awhile now and I after I’ve made it and had it for dinner, I have to admit, this has probably been my least favorite FFwD recipe. Now, the bar is pretty high of course, so it wasn’t a total failure or anything, just not my favorite. My husband liked it a lot though.

Since it’s also for lunch tomorrow, I’m thinking the flavors will come together even more overnight. Who knows, I may love it tomorrow!

Notes:
1. I added 4 garlic cloves, about 1/2 tsp ground cumin, and sweet potatoes.
2. I poured all the fat out of my pan and then deglazed with white wine. I poured that liquid into my pan with the 1.5 cups of water.
3. I crushed up my cardamom seeds a bit.
4. I tossed my carrots and onion, after sauteing briefly, into the pork to braise in the oven. I did cook my sweet potatoes separately and add those at the end.
5. I also added a splash of fish sauce at the end, along with the honey.
6. Chopped green onion for garnish!

Okay, on with the photos.

Grinding up cardamom seeds.

Look at me, all with the mise en place and stuff.

Browned pork, waiting for the coconut milk, lemongrass, spices, etc…

All the good stuff on the bottom of the browning pan. Soon to be deglazed with a little white wine. And some for the chef, too.

Spices, lemongrass, lemon peel and whatnot.< ?i>

Swirling coconut milk.

After the braise, meaty and fragrant.

Ready for snacking.

And just a reminder, all of the French Friday with Dorie recipes are in the book, Around my French Table. We’re not supposed to post the recipes on our blogs, so I’m not, but they’re all right there. In the book!

I. This is some really good pork tenderloin. You definitely need to grill some this Summer. Just pick a day and do it, you won’t be sorry.

II. I started volunteering at the Montavilla Farmers Market taking photos and it’s so fun. I’m posting my pics on flickr, both in sets and also, adding the best ones to the Montavilla Farmers Market group.

III. You should enter the Bob’s Red Mill Spar for the Spurtle (oatmeal!) contest. The details are below.

But first, let’s get back to the pork. A pork tenderloin is the perfect thing to grill in my opinion, because it’s on there just long enough to make the 30+ minutes you waited on the coals seem worth it. After 15 or so minutes you are rewarded with delicious, juicy, tender pork. Hooray!

Epic Marinated & Grilled Pork Tenderloin Will feed 2-3, more people? Get more tenderloins & . . . → Read More: Epic Marinated & Grilled Pork Tenderloin]]>

I. This is some really good pork tenderloin. You definitely need to grill some this Summer. Just pick a day and do it, you won’t be sorry.

II. I started volunteering at the Montavilla Farmers Market taking photos and it’s so fun. I’m posting my pics on flickr, both in sets and also, adding the best ones to the Montavilla Farmers Market group.

III. You should enter the Bob’s Red Mill Spar for the Spurtle (oatmeal!) contest. The details are below.

But first, let’s get back to the pork. A pork tenderloin is the perfect thing to grill in my opinion, because it’s on there just long enough to make the 30+ minutes you waited on the coals seem worth it. After 15 or so minutes you are rewarded with delicious, juicy, tender pork. Hooray!

Epic Marinated & Grilled Pork Tenderloin
Will feed 2-3, more people? Get more tenderloins & double the sauce. Recipe adapted from Charlie Palmer on Sara’s Secrets
1 pork tenderloin
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup honey
2 tbsp rice wine vinegar
2 tbsp vegetable oil
1 tbsp fresh orange juice
1 tbsp minced fresh rosemary
1 tbsp minced shallots
1/2 tsp minced fresh ginger

Trim the tenderloin of all fat and silverskin. Place it in a shallow baking dish or large zip lock bag.

Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloin. Marinate at room temperature for 2 hours.

Preheat an outdoor grill or indoor grill pan. Remove the pork from the marinade, shaking off any excess.

Place the tenderloin on the grill and cook, turning frequently, for about 15 minutes, or until an instant-read thermometer inserted into the thickest part reads 145 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.

Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.

Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Oh my god, nom-nom.

***

And finally, thing III:

So, do you like oatmeal? Or Scotland? Then you totally need to enter this contest. Seriously!

Get more information here at Spar for the Spurtle!