Simple Waffle

Most people get a waffle maker as their wedding gift and then they never use it. If they do, I certainly have never heard about it. (ok, I know of one person who uses her waffle maker and it wasn't a wedding gift). Since I do love waffles and honey bun sure does as well, I have purchased a very nice little waffle maker for home use. I must say that it's amazing and you have great waffles in less time that it takes you to make some other less fancy breakfast. This is adapted from Alton Browns Basic Waffle recipe.

Makes 6 waffles

2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter
16 Milk with about a teaspoon of vinegar, wait a little and you have buttermilk. (Buttermilk was the original ingridient but I realized that I wasted at least half the container since I don't use it often. Milk, however, is always in the fridge)
1 cup pecans
Vegetable spray for the waffle iron

• In a medium bowl whisk together flour, soda, powder, salt, and sugar. In another bowl beat together eggs and melted butter, then add your milk mixture. Add wet ingredients to the dry and stir until combined. Fold in pecans. Allow to rest for 5 minutes
• Preheat waffle iron
• Ladle the recommended amount of batter onto the waffle iron. Close iron and cook until the waffle is golden on both sides. My waffle iron actually beeps when the waffle reaches the desired darkness so it's super easy. Serve immediately or keep warm in a 200 F degree oven until ready to serve. I serve it with honey, butter and maple syrup.

Zucchini and Papaya side

This was made because we almost always have zucchini in the fridge and papaya was super cheap at Fiesta the day before.

Zucchini (2 or so)
Papaya (.25 of a pound or whatever looks good)
Salt
Pepper
Some herbs such as parsley

• Preheat skillet.
• Pour enough oil to coat the pan.
• Cut zucchini and papaya into desired shapes
• Put Zucchini into skillet
• A dash of salt and paper over it
• When zucchini starts to brown/ appear cooked, add papaya
• Mix well
• Add herb such as parsley

Steak Fries

I am embracing the fact that we have a large grill on our patio. Usually, I would do mashed potatoes for the side of grilled meat. This time, I am adapting Bobby Flay's recipe for "Old Bay" Grill Steak Fries. Online reviews recommended simply buying Old Bay spice at the store. The only difference would be that here you get to adjust the flavor to your liking. Otherwise it might be cheaper just to buy the ready made spice.

Feeds many:

Ingredients:
1 tablespoon ground bay leaves
2 1/2 teaspoon celery salt
1 1/2 dry mustard
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1 teaspoon paprika
6 or more russet potatoes, scubbed - the recipe recommends idaho but russet is what I usually have
1 tablespoon salt
1/4 cup vegetable oil

additional optional ingridients that I did not use: white pepper, cloves, red pepper flakes, mace, cardamom.

Directions:

• Place potatoes in a pot of cold water, add scrubbed potatoes. Salt water. Make sure that the water covers all potatoes. Cook potatoes until they are tender but still firm. You can use a toothpick to teste potatoes. Make sure not to over cook them as then they would fall apart.  Drain, let cool and cut each potato lengthwise into 8 slices.
• While potatoes are cooking or cooling, combine all spices in a small bowl
• Heat grill to high
• Brush potatoes with oil and season with the spice rub. Grill until golden brown and cooked through. Use a grill plate or foil for several batches.

Simple Lasagna

The comfort food for all. Easy to make. Easy to find ingredients. Good for a crowd or if you like to have leftovers. This one is adapted from a Simply Recipes food blog.

Serves 8ish

1 lb lean ground beef or turkey
1/2 medium sweet white onion, diced
1 zucchini, cut into small pieces
mushroom to taste (I used half a package of baby bella)
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken, boil half a box)
1/4 cup sugar
1 28 oz can tomato sauce
14.5 oz stewed tomatoes
3 oz tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (I bought a 3 pound rectangle and cut slices)
3/4 lb freshly grated parmesan cheese (I used freshly grated the first time and already grated this time)
Garlic Powder
Oregano
Italian Spice
Salt
Garlic Salt
Parsley (fresh or dried)
1 Garlic Cloves, minced
White wine vinegar

This first part can be done in the morning or the night before to cut down on your dinner cooking time.

• Brown lean ground beef in skillet until lightly browned and cooked through. Remove beef with a slotted spoon and put it in a bowl with paper towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel.
• Add diced zuchcini. mushrooms, and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.
• Transfer browned beef, mushrooms, zucchini and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes, drain, and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, about 2 teaspoons of each. Add a pinch of garlic powder and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a tablespoon at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Taste, add, taste, taste, until you reach the desired taste and consistency. Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.

• Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. Add salt and/or olive oil as usual while cooking pasta. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.
• In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). I used 10 x 13 dish and the edges did not overlap. In fact, it was very easy to cut and portion out. Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving. Delicious the first day, second day, third day... you get the point.

Leeks in Mustard Sauce

With every magazine, book, and dietary commentary advising us to eat leeks, it was time to try it. It is super easy yet super tasty. Adapted from "500 All-Time Great Recipes".

I ran out of eggs so didn't use them this time around. However, it seems that eggs would definitely add to the flavor.

Serves 4

8 slim leeks (or cut long ones to about 5" pieces)
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 hard boiled egg, halved lengthwise
5 tablespoons light olive oil
2 teaspoons chopped fresh parsley (optional)
salt and pepper

• Steam leeks over a saucepan of boiling water until they are just tender
• Stir together the mustard and vinegar in a bowl. Scoop the egg yolk into the bowl and mash thoroughly into the vinegar mixture using a fork
• Gradually work in the oil to make a smooth sauce, then season to taste with salt and pepper
• Lift the leeks out of the steamer and place on several layers of paper towels and pat dry (I skipped this step)
• Transfer the leeks on a serving dish while still warm, spoon the dressing over them and let cool. Garnish with shopped egg white and parsley as desired.

The picture does not do the dish justice. The leeks were quite delicious.

Tishpishti (nut cake)

Here is a delicious nut cake adapted from "The Complete Guide to Traditional Jewish Cooking" by Marlena Splieler. This cake cake is popular among sephardic jews. I won't claim to know a lot about the traditional aspect, but the cake is indeed super moist and easy to make.

Serves Many

2 1/2 cups caster sugar
4 cups cold water
1 cinammon stick
1 tbsp rose water (this can be purchased from ethnic stores, I got mine from a Persian grocery store)
1 tbsp lemon juice
5 eggs
4 oz walnuts
4 oz blanched almonds
2 tbsp pine nuts (optional)
1 tsp ground cinnamon

• Put 1.5 cups of sugar in a heavy pan, add water and the cinammon stick. Bring the mixture to a boil, stirring until the sugar dissolves, then boil without stirring for about 5 minutes to make a syrup. Set aside and when it's cool, add the rose water and lemon juice.
• Grind walnuts and almonds (I did this in a blender in a few batches). Mix with the eggs, the 3/4 cups remaining sugar and pine nuts, if you got them.
• Scrape the mixture in a round cake pan. The recipe recommended 12", I put this into 10" and think that 9" or even 8" would do just fine. Bake at 350F for 1 hour.

• Pour the cold syrup over the hot cake and sprinkle with cinammon. Leave to cool. Refridgerate. Serve the next day at room temperature or out of the fridge.

Zucchini Bread

This recipe I made straight from Smitten Kitchen blog. I love that site and check it at least once a week. Everything I've made from it has been delicious (but not always as good looking as in pictures on the site).


Yield: 2 loaves
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional). I always have raisins so that's what I put in.

Preheat oven to 350°F.

• Grease and flour two 8×4 inch loaf pans, liberally. I used 8x4 once and 9.5x5.5 second time around and must say that the shape of bread was better out of 8x4.
• In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

• Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
• Stir this into the egg mixture. Divide the batter into prepared pans.
• Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.

This is great served with honey and butter. In fact, that's the only way it should be eaten!

Moroccan Cornish Hens

This is the most successful recipe for stuffed cornish hens that I've tried. Also, very happy to actually cook from one of the cookbooks that I own instead of just looking and making plans to cook from them. The beauty of the recipe is also that you can buy cornish hens for 4.99 for two and that serves 4 people = on a budget and fancy!

Adopted from 500 All-Time Great Recipes

2 Cornish Hens (usually 1 pound each)

1 cup cooked long-grain rice (I used basmati, cook enough to serve as a side)

3/4 white onion chopped

juice of one lemon
2 tablespoons chopped fresh mint
3 tablespoons chopped dried apricots
2 tablespoons plain yogurt
2 teaspoons ground turmeric
2 teaspoons ground cumin
salt and ground black pepper

lemon slices and fresh mint sprigs to garnish  (I was too excited so skipped this step, however next time will definitely follow)

• Preheat the oven to 400F. In a small or medium bowl mix together the rice, onion, mint, and apricots. Stir in half of each of the lemon juice, yogurt, turmeric, cumin, and salt and pepper
• Stuff the Cornish Hens with the rice mixture as much as possible. Place the hens on a roasting pan

• Mix together the remaining lemon juice, yogurt, turmeric, and cumin, then brush this over the Cornish Hens. Cover loosely with foil and cook in the oven for 30 minutes.
• Remove foil and roast for another 30-45 minutes more or until golden brown and the juices run clear and pierced.
• Cut Cornish Hens in half with a sharp knife. Garnish and serve with warmed rice.

 

Tiramisu Crepe Cake

The first entry needs to be a worthy one. So here is a Tiramisu Crepe Cake. It takes lots of effort, so only make it for a very special occasion unless you are like me and everyday is special enough for dessert.

adopted from a recipe post by Heena on http://www.food52.com/. The few changes I made are in Italic.

Crepes (Makes 20 crepes):

• 6 tablespoons butter
• 3 cups whole milk
• 6 large eggs
• 1 1/2 cup all purpose flour
• 6 tablespoons sugar
• pinch of salt
• 3 tablespoons Irish Creme

1. At least 6 hours or the night before: Brown the butter in a heavy bottomed saucepan, scraping the pan occasionally.
2. Heat the milk in another saucepan until it comes to a gentle simmer. Remove pan from heat and cool for 10 mins.
3. Add eggs, flour, sugar, salt, liqueur into a blender and beat on medium speed just until you get a smooth batter. Add the milk and butter slowly and blend.
4. Cover and refrigerate for 4 hours or overnight.
5. Take the batter out and allow it to come to room temperature.
6. Heat a 6 inch non-stick or seasoned pan. Brush the surface lightly with butter. I used two pans to make it faster.
7. Pour a scant 1/4 cup of batter and lift and swirl the pan quickly but gently so that the batter coats the pan evenly. Cook until the bottom just begins to brown, about 1 min. Then loosen the edge with a knife, pick up the crepe with your fingers and flip it over. (This is much easier than it sounds.) Cook the other side for about 10 seconds. Continue till you have 20 golden crepes.

Tiramisu Crepe Cake:

• 3 large eggs, separated
• 3/4 cups sugar
• pinch of salt
• 1/2 cup chilled heavy cream
• 8 ounces mascarpone
• 1/3 cup Irish Creme
• 3 ounces dark chocolate

1. Make the tiramisu cream: Beat the egg yolks with 1/2 cup sugar over a double boiler at medium speed until pale and thick, about 2 mins. (Keep the heat gentle.) Keep aside to cool.
2. Beat egg whites and pinch of salt with cleaned beaters just until soft peaks form. Add remaining 1/4 cup sugar a little at a time and beat just until stiff peaks begin to form.
3. Beat cream in another bowl with cleaned beaters just until soft peaks form.
4. Beat mascarpone and liqueur into the cooled egg yolk mixture just until combined. Fold cream gently into the mixture, then fold in the egg whites. Chill, covered, for 1-2 hours.
5. Assemble the cake: Start with a crepe, spread a thin layer of mascarpone cream over (about 1 1/2 tablespoon) and finely grate chocolate over that. Repeat, finishing with the last crepe. Chill layers and remaining cream for about an hour. Frost the top and sides of the cake with remaining cream. Finely grate chocolate all over. Chill for at least 2 hours before serving.