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.

Admittedly, I am not a big eater of potatoes. I think of them more as a vehicle for other things: cheese, sauces, crunchy. I don’t think I have ever boiled potatoes and just eaten them that way.

So, I was a little tentative about this French Fridays with Dorie. Surprisingly, I thought the broth gave these potatoes a lot of flavor. Unfortunately, it was mostly of the bay leaf, which I didn’t really like. If I make these again, I think I will omit that and maybe up the garlic? Yes. More garlic (the answer to every question, ever asked). YES IT IS.

Notes: 1. I halved the recipe, worked fine. 2. I used a mix of potatoes (like I did for the roasted chicken a couple of weeks back)! 3. We had the potatoes with some roasted broccoli and sauteed chicken, which was very good.

Here are my photos and a . . . → Read More: FFwD: Broth-Braised Potatoes]]>

Admittedly, I am not a big eater of potatoes. I think of them more as a vehicle for other things: cheese, sauces, crunchy. I don’t think I have ever boiled potatoes and just eaten them that way.

So, I was a little tentative about this French Fridays with Dorie. Surprisingly, I thought the broth gave these potatoes a lot of flavor. Unfortunately, it was mostly of the bay leaf, which I didn’t really like. If I make these again, I think I will omit that and maybe up the garlic? Yes. More garlic (the answer to every question, ever asked). YES IT IS.

Notes:
1. I halved the recipe, worked fine.
2. I used a mix of potatoes (like I did for the roasted chicken a couple of weeks back)!
3. We had the potatoes with some roasted broccoli and sauteed chicken, which was very good.

Here are my photos and a link to everyone’s Broth-Braised Potatoes.

Braising liquid, heating up.

Not a lot going on here. Potatoes in, starting to cook.

I hit the potatoes with a little more salt and pepper after removing them from the braising liquid.

With broccoli and chicken. This chicken. Very good!

Veggie Grill Cedar Hills Crossing 3435 SW Cedar Hills Blvd. Beaverton, OR 97005

I was recently invited to attend a pre-opening lunch at the new vegan Veggie Grill restaurant in Beaverton (right by the Beaverton Powells). I brought jwa with me and we ate a lot of food and I took pictures (which is typically what happens when we eat out).

I wasn’t quite sure what to expect when we showed up for our 1PM reservation, but it was a very enjoyable experience. After stepping inside, we got marked off the list, handed a menu and encouraged to order whatever we wanted at the counter. Dude actually said, “order one of everything!” Well, okay then. We didn’t quite do that but we did alright.

The booths were reserved for parties of 3 or more for this event, so we ended up sitting right at the counter. Because of this, we got to . . . → Read More: The Veggie Grill]]>

Veggie Grill
Cedar Hills Crossing
3435 SW Cedar Hills Blvd.
Beaverton, OR 97005

I was recently invited to attend a pre-opening lunch at the new vegan Veggie Grill restaurant in Beaverton (right by the Beaverton Powells). I brought jwa with me and we ate a lot of food and I took pictures (which is typically what happens when we eat out).

I wasn’t quite sure what to expect when we showed up for our 1PM reservation, but it was a very enjoyable experience. After stepping inside, we got marked off the list, handed a menu and encouraged to order whatever we wanted at the counter. Dude actually said, “order one of everything!” Well, okay then. We didn’t quite do that but we did alright.

The booths were reserved for parties of 3 or more for this event, so we ended up sitting right at the counter. Because of this, we got to see a lot of the food as it was being prepared to be run out. The salads looked really fun — many had frizzly, fanciful looking…carrots? Something orange on top. Edible vegan whimsy! I approve.

Anyway, after much discussion, this is what we tried.

Uptown Nachos
Tortilla chips, chili, VG-cheese, corn salsa, avocado, soy cream, jalapeños.
I really liked these, but then it’s hard to find nachos that I don’t like. I hardly even missed the cheese. Probably my favorite thing that we ordered.

Buffalo Wings
Crispy chickin’, tossed in spicy buffalo sauce with celery sticks, ranch dressing.
This was jwa’s idea. I’m not a huge fan of real buffalo chicken wings so it was hard for me to compare these to anything, but they were not bad. Very vinegary; jwa thought they were a bit salty.

Santa Fe Crispy Chickin’
Fried chickin’, lettuce, tomato, red onion, avocado, spicy vegan mayo.
I liked this a lot. Super crispy. I’d get it again.

Side Steamin’ Kale
Steamed until just tender, ginger-miso dressing, roasted sesame seeds.
I loved the kale salad. The dressing was a nice sesame-miso type deal. The kale was tender and tasty. I would definitely get this again (and probably even try to recreate it at home).

VG-Cheeseburger & Red Cabbage Slaw
The V-Burger topped with VG-Cheese El Dorado Style upon request with jalapeños, caramelized onions, ketchup.
What jwa got. He ate it all. I think he liked it.

Dessert: Carrot Cake, Chocolate Pudding and Chocolate Chip Cookies
For dessert, they brought us out a sampler plate of tasty things. Well, I wasn’t crazy about the chocolate pudding (a little chalky), but the carrot cake and cookies were delicious!

I asked jwa, since he works in Beaverton, if he would go there again and he said yes and even told some vegan co-workers (grrlvegangang) about it. If I worked/lived nearby I would probably go again for lunch too.

Seriously, I might even head out there again specifically to try the large kale salad with all the extra what-nots on top, because that sounds really good (extra what-nots: Marinated kale and red cabbage, corn salsa, agave-roasted walnuts, ginger-papaya vinaigrette). See? Really tasty sounding.

Oh, hello French Fridays with Dorie! Nice to see you again. This week: it’s a cake. Yay! I Like Cake! Anyway, this is sort of like a French Poundcake, called quartre-quarts. Sounds good to me. Let’s go have some cake.

Notes:

1. My springform pan was a little smaller in diameter (but deeper) than what was suggested in the recipe. Because of this, mine took longer to bake — about 45 minutes. And I got that split open top that sometimes happens on cakes. That’s okay. Did not bother me at all! 2. I kind of mixed it up and used 2 tsp dark rum and 1 tsp vanilla. Maybe it was the rum, but it kind of reminded me of those alcohol-soaked cakes you can find around the holidays. 3. I loved the crackled brown sugar on top. 4. The cake is all gone now (it didn’t take long). Very dense, pretty . . . → Read More: FFwD: Quartre-Quarts]]>

Oh, hello French Fridays with Dorie! Nice to see you again. This week: it’s a cake. Yay! I Like Cake! Anyway, this is sort of like a French Poundcake, called quartre-quarts. Sounds good to me. Let’s go have some cake.

Notes:

1. My springform pan was a little smaller in diameter (but deeper) than what was suggested in the recipe. Because of this, mine took longer to bake — about 45 minutes. And I got that split open top that sometimes happens on cakes. That’s okay. Did not bother me at all!
2. I kind of mixed it up and used 2 tsp dark rum and 1 tsp vanilla. Maybe it was the rum, but it kind of reminded me of those alcohol-soaked cakes you can find around the holidays.
3. I loved the crackled brown sugar on top.
4. The cake is all gone now (it didn’t take long). Very dense, pretty moist and delicious!
5. Pictures of egg yolks, egg whites and flour is not too exciting so there aren’t as many pictures this week.
6. I will definitely be making this one again.

A link to all the lovely quartre-quarts this week.

Okay, this one is kind of exciting. Whipped egg whites.

Egg whites folded into the cake base.

About to go into the oven.

Finally! Done! When can we eat it? How about now? Now?

While growing up, a tuna melt was one of my go-to, out to eat meals. Through the years, I’ve been guilty of mixing up some tuna salad, slathering it on an English muffin and melting copious amounts of cheddar cheese on it and calling it dinner. Bonus: A pretty quick dinner at that! Now, while that version is still pretty tasty, it’s not the healthiest dinner (hence the guilty).

Lately, I’ve tried to stick to my tuna melt roots but I’ve also tried to lighten it up a bit. It started by adding greens and just a touch of mayo. Now, I’ve come across this recipe that actually convinced me to give up the melted cheddar. I know! Crazy talk!

But, this version was really very good. So maybe give it a try next time you have a hankerin’ for a tuna melt. You can . . . → Read More: Mediterranean Tuna Melt]]>

While growing up, a tuna melt was one of my go-to, out to eat meals. Through the years, I’ve been guilty of mixing up some tuna salad, slathering it on an English muffin and melting copious amounts of cheddar cheese on it and calling it dinner. Bonus: A pretty quick dinner at that! Now, while that version is still pretty tasty, it’s not the healthiest dinner (hence the guilty).

Lately, I’ve tried to stick to my tuna melt roots but I’ve also tried to lighten it up a bit. It started by adding greens and just a touch of mayo. Now, I’ve come across this recipe that actually convinced me to give up the melted cheddar. I know! Crazy talk!

But, this version was really very good. So maybe give it a try next time you have a hankerin’ for a tuna melt. You can always add more feta…I won’t tell anyone.

Also, just as a note: without the mayo and the cheese, there’s not a lot of “glue” here to hold all of the toppings on the bread. So, don’t be surprised if it gets a tad messy.

Mediterranean Tuna Melt
Adapted from a recipe in Everyday Food; makes 2 servings, so find a friend.
1 can (6 oz) tuna packed in oil, drained*
1/2 cup canned garbanzo beans, drained and rinsed (save the rest of the can for another use)
2 tbsp minced red onion
2 tbsp fresh lemon juice
1/4 tsp dried oregano
1 tbsp chopped green olives
1 tbsp capers, rinsed
1 garlic clove, minced
1/2 tbsp Dijon mustard
Salt and pepper
2 sliced Whole Wheat (or other) bread, toasted
1/2 cup baby spinach or arugula
1/4 cup crumbled feta cheese (you could also use provolone or mozzarella here, if you wanted that more “melted” experience)
Optional: Balsamic Vinegar for drizzlin’ over the top

Heat broiler. In a bowl, combine first nine ingredients (tuna through mustard); season with salt and pepper to taste.

Lay toasted bread slices on a broiler-proof baking sheet; top with spinach or arugula, then divide the tuna mixture between the two pieces of bread. Sprinkle with the feta. Broil until golden and delicious looking, 2 to 4 minutes. Drizzle a little balsamic vinegar over the top if you’d like a little extra something and then eat.

* If you want to use tuna in water, just drain and add about 1 tablespoon of olive oil to the tuna mixture.