I have not gotten to use it yet since I wanted to go for yeast-raised waffles, and I would have needed to make the batter the day before.
I am definitely leaning towards cacao and buckwheat waffles with some yogurt and roasted strawberries for now. I have pretty much all the ingredients for them.
I did make some pizza dough yesterday since I will be off tomorrow. I'm thinking some shaved squash (just arrived at the market), ricotta, and a marjoram pesto.
As for vegetables, how about the creamy corn from the first thread? Oh, Saria,
It's super-easy to make, quick as can be and so incredibly delicious. I am most likely going to make it again once corn is in season. Maybe with some chilies which will be in season at the same time.
Or the stuffed tomatoes? You can stuff them with something like bulgur as well. It's fairly easy and the oven does almost all of the work.
Another great little side is sugar snap peas quickly blanched and dressed with sesame oil and toasted sesame seeds. The sweet peas taste great with a few drops of roasted sesame oil.
Or roasted green peppers (with a little spice to them, something like a Poblano) with corn and fresh cheese scrambled into some eggs. So good.
Maybe you'll become an eggplant convert if you try out the eggplant dishes I mentioned in the first thread.
One of the best things I've tasted and that I learned from Neil is his eggplant salad.
A Japanese eggplant gets cut lengthwise and cooked on a griddle with a bit of olive oil.
It gets topped with pickled eggplant (it's like crack, I tell you), smoked goat cheese (we did this in-house, and it is also like crack, but when we did the de Gustibus demo we skipped the smoking to simplify it), candied red peppers, and pine nuts and arugula. Alicia Keys went to Soho House and ordered this and after she finished it, she ordered another she loved it so much. And it was the favorite of the dishes we made at De Gustibus.
Ah, but you don't have to make all of the components. I've been known to eat an ungodly amount of the eggplant pickle all by itself. I'll post the recipe for it later, you'll see it's simple.
The market was downright overwhelming today. So much gorgeous produce!
I did not get marjoram, so I changed plans a bit since I did get some beautiful garlic scapes. Squash goes so well with so many different herbs, but cilantro often gets ignored. So I made my pizza with shaved squash, sheep's milk ricotta, and cilantro-garlic scape pesto. I am very pleased with the result, to say the least. Along with a market salad, it's a very fresh-tasting, filling dinner!
I was also really pleased to find Bing cherries already. My waffles will be accompanied by them when I do make them.
I did get some strawberries and you'll see them later when I get some pics of dessert, a vanilla yogurt mousse with strawberries.
Even though ninja dog is clearly not interested, here is the eggplant pickle recipe. Since they're not actually in season now, you have plenty of time to prepare.
1 large Italian eggplant
1 oz sherry vinegar
1 oz balsamic vinegar
2 oz honey
1 oz olive oil
1 pinch ground cumin (freshly ground makes a huge difference)
Salt and pepper
Peel the eggplant and dice into 1/2-inch cubes. Lightly salt and leave over a strainer or in a colander for 30 minutes. Squeeze out excess moisture then saute in hot olive oil until golden all over. Add honey, cumin, and black pepper and cook 5 minutes. Add sherry vinegar and cook another 5 minutes. Add balsamic, bring back to a simmer, remove from heat, cool, and allow to sit for 48 hours before use (though let's face it, we used it the next day or day off at work lots of times).
Ninja, the corn is stupidly simple. To keep it from being too messy, you can lay the corn on the board and remove the kernels with your knife instead of standing it up. I also find that cutting it in half and then removing the kernels keeps things neater. About three ears of corn should do nicely for you.
Once you do that, hold on to the cobs. Over a bowl, run the back of your knife across the cobs to squeeze out the corn milk. Reserve this sweet, delicious wonder.
Finely dice a shallot or two. Or maybe the white part of some scallions, or the bulb of spring onion. It's up to you.
Get a bit of butter in a pan to get nice and foamy and toss in your shallot. Saute it until it's softened a bit.
Toss in the corn and some salt and cook for a couple of minutes. Then add your corn milk and just enough cream. It's to your liking, but basically it's a couple of tablespoons. Cook for a minute or so, to get the cream incorporated (it should be nicely thickened, not at all soupy). Season and add your herbs of choice. The greens from scallions or spring onions, basil, dill, tarragon, chervil, marjoram, parsley, cilantro. Pretty much any herb or combo works.
And like I said, some chilies would be nice in here, or maybe green garlic, garlic scapes. There's really nothing to it.
You will have a hard time not eating it all in about a minute.
Let me tell you that my first waffle almost made me cry. Too much batter, and I a throw-away.
But I got the hang of it eventually.
The waffles are great, though I would cut back a bit on the nibs next time. They're almost too chocolate-tasting. Plus I wish I had some creme fraiche. I used the yogurt I had left to make the actual batter.
Hee, I giggled just a bit that you forgot to buy cream for creamed corn. I do hope your corn is good and sweet since it's not in season yet.
I have to talk about the bread I made today. It's a rye bread. I am normally not a lover of rye, but I think I've been converted. It had been cooling and I had almost forgotten about it then I had a taste a few minutes ago. I can't get over it. Cayuga Farms' whole rye flour is a thing of beauty. It's sweet and so, so good. I had plans to go to the market on my way to work Wednesday to buy a chicken from Garden of Spices Farm (I bought eggs last week, but was left wanting to buy chicken and maybe duck from them), but I think I will also hit up Cayuga for even more flour (the buckwheat flour I have is from them as well). And I may have to bake another rye loaf tomorrow. This bread tastes amazing!
And oh, I had been wanting to visit the Queens markets, and I just checked the greenmarket site and the Jackson Heights market is open on Sundays, with Cayuga Farms being one of the vendors! Woo-hoo! And American Seafood will also be there. The list of farms is quite impressive!
And the Sunnyside market on Saturday will have Woori Farms! Jackpot, I love their eggs!
So the community college is looking for a chef, you are ready to move, right?
One of the people they interviewed had a knife slip out of his hand and go straight into the chest of someone doing the interviewing. He didn't get the job. Luckily, the person knifed was fine. But really, just not a good interview strategy to knife the person who has a say in your employment.
That waffle looks like perfection. Sigh.
Last edited by ruralcurls; 06-14-2010 at 08:26 PM.
Heh, I'd actually love to work improving school lunches someday. It weighs heavily on my mind what the next step is for me. I know quite well I don't want to stay in restaurants very long, and every day I get more weary of the male privilege and of being left with a feeling that I just can't win in this business.
That's quite a story, by the way!
Here is the yogurt mousse with strawberries from last week:
And here is tonight's dessert. An almond praline semi-freddo. It is so delicious and I think Ninja would adore it. It's not too sweet and almonds are always a great partner to cherries (it is the same cherry compote I used for the waffles--- it has a decent amount of kirsch):
It's also pretty damn easy. I'm sure the term semi-freddo scares most people, but this took no time to make, especially since I only made four portions (one egg to make them).
The praline I saved to top the dessert (most of it gets added to the semi-freddo) clumped together thanks to the humidity in my kitchen, so it doesn't look as nice, but it still tastes great.
Okay, enough with the food porn. I think I am seriously depriving my kids since I can't cook.
My brother is on the committee to hire the chef, we couldn't believe it when he told us. And then, well, we couldn't stop laughing. Poor chef.
Working with school lunches is a great idea. I really thought things had changed over the years, but I am so disappointed at the crap at my daughter's school. Her teacher told me the school nutrition program is very poor.
I happened to be there for snack time, and the kids were supposed to have healthy snacks from home. Several kids showed off their "healthy" snacks- fruit snacks. The teacher kept saying, "just because the word fruit is there doesn't make it healthy." The poor teacher was ready to do this .