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]]> http://www.jemangelaville.com/2012/01/30/rosemary-buttermilk-waffles-with-crisp-prosciutto/

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]]> http://www.jemangelaville.com/2012/01/26/ffwd-broth-braised-potatoes/

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]]> http://www.jemangelaville.com/2012/01/24/veggie-grill/

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]]> http://www.jemangelaville.com/2012/01/19/ffwd-quartre-quarts/

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]]> http://www.jemangelaville.com/2012/01/16/mediterranean-tuna-melt/