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Juicy, sweet strawberries add the perfect summer touch to this breakfast classic.

Close-up of Belgian waffles with strawberries and powdered sugar

There’s nothing that feels more like summer than fresh berries on a relaxing Sunday morning. So for a special Father’s Day brunch, it sounded perfect to dress up our favorite Belgian waffles with strawberries and powdered sugar.

These Belgian waffles come from an Emeril recipe I love and have used for ages—though I halve the recipe for just the two of us.

I’ll also teach you the secret to making sure every bite is perfectly sweet. No sour berries on this plate!

Directions

Waffle recipe courtesy Emeril Lagasse, 2003

Prep Time: 10 min

Inactive Prep Time:

Cook Time: 3 min

Level: Easy

Serves: 8 to 10 (4 by 4-inch) waffles

Ingredients:

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 4 tablespoons sugar, divided in half
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 2 cups milk
  • non-stick cooking spray
  • 1 pound strawberries
  • Powdered sugar for topping

Instructions

For the strawberries:

Sweetening fruits involves a process called maceration, but it’s simpler than it sounds.

  1. Wash and dry your strawberries, then slice as desired and mix in a bowl with 2 tablespoons of sugar. 
  2. Let this mixture sit while you make the waffles. By the time you’re ready to serve, the sugar will have drawn the liquid out of your berries, leaving them sweet and coated in a delicious syrup.

For the waffles:

  1. Preheat your waffle iron according to the manufacturer’s instructions. 
  2. In a medium-sized bowl, sift together the flour, baking powder, and salt. Set this aside for now. 

*Before the next step, make sure to separate your egg whites and yolks if you haven’t already*

  1. In a large bowl, beat together the egg yolks and the other half of the sugar until the sugar is completely dissolved and the eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk. Whisk to combine, then add in your flour mixture and whisk just until blended. Be careful not to over-mix!
  2. In another bowl, beat the egg whites with an electric mixer until soft peaks form. This takes about a minute. Gently fold the egg whites into your waffle batter, being careful not to over-mix.
  3. Coat the waffle iron with non-stick cooking spray and pour in enough batter to just cover the waffle grid. Following manufacturer’s instructions, cook until golden brown.
  4. Serve immediately with powdered sugar and delicious strawberries on top.

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I finally made these, daunting as they maybe, Kremsnite, or “Napoleon” Croatian style

Here is the recipe:

2 baked puff pastry shells (trim to square pan after baking)

filling:

5 oz cornstarch

8 eggs separated

13 tbsp sugar

2 tsp vanilla

2 tbsp rum

4.25 cups whole milk

preparation:

1. Mix cornstarch. egg yolks, sugar, vanilla, rum and a few tablespoons cold milk

2. Heat up milk in double boiler

3. Add egg mixture to warm milk and  stir nonstop with wire neater until thick 

4. Beat egg whites until stiff. Fold 1/2 into cooled custard, discard the rest

5. Place a layer of pastry on the bottom of the pan.Spread evenly with custard, place second layer of pastry on top, pressing down slightly. Sprinkle with powdered sugar on top. Refrigerate for three hours before cutting.

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Slice the squash and roast for 35 minutes in olive oil, precook the peas in salted water, fry up 4 bacon slices precut into 1/2” strips. Drain out the bacon and add all the vegetables to the pan, cook for five minutes then spread over rice and sprinkle with bacon!

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Home made pancake mix, blueberries sauteed in sugar and organic grape juices, sprinkle with powdered sugar!

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Tomato and onion tart

Home made pate brisee
One large garden tomato
A sautéed shallot
Grated comte
Mustard
Olive oil
Oregano
Bake for 30 minutes at 400

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This little bowl works perfectly for broiling your piperade! Here is my recipe: Saute 1 sliced boiled potato, 1/2 sliced onion a green or red pepper and cooked corn off the cob for about 15 minutes in olive oil. Spoon into the bottom of the baking dish, add 1/2 cup fresh canned tomatoes, chopped. Add one sliced tomato and a raw egg on top, salt and pepper and a few cubes of mozarella cheese. Broil for 15 minutes on low so the egg gets cooked through. Sprinkle with fresh thyme and extra virgin olive oil from Spain! Serve with toasted sliced bread or baguette!

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2 eggs
A bit of feta cheese
Six small tomatoes sliced
Green onion
Sour cream
Sprinkled with pomegranate

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Baking these little quiches is a great idea and you can freeze them for future breakfasts! Mine didn’t last long around here. The croissant ham and cheese sandwich is easy to assemble, just get super fresh croissants and insert a piece of ham and your favorite cheese, heat in mini oven for five minutes!

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rustic garden tomato tart

We have too many tomatoes this year and I was challenged to find ways to use them or let them fall to the ground and rot. This turned out to be easy and can be frozen after baking as well!  Recipe:
https://www.bonappetit.com/recipe/tomato-lemon-tart
I did not use the lemons however but I did use all the garlic!

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two eggs, scrambled, add sweet potato sliced and fried in pan
add a ham slice chopped and sauteed
cherry tomatoes
green shishito pepper fried
top with homemade pesto!

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Easter lamb

We hardly ever eat lamb and this was a treat, and we are not huge followers of religious events but this one, being indoors and all provided me with an opportunity to use lamb in an old fashioned way.
I marinated the rack for two days in olive oil, chopped garlic and rosemary. I then salted and peppered it before grilling it and finishing it in the oven. On the side I served a Mediterranean parsley salad and a mint and garlic sauce. Fresh and rich at the same time!

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thank you Irena for this great recipe, I used cooked leftover salmon and toasted the salmon skin until crispy as a topping, here is the original recipe:

https://irenamacri.com/recipes/fish-salad-with-cajun-salmon-kale

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pheasant for dinner

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This was the first time I made a shrimp only paella, and served with charred shishito peppers on the side.

 

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Pan fry the salmon in butter and olive oil for two minutes per side, add salt and pepper, meanwhile cook the green beans in butter and a chopped shallot for five minutes, cook lentils in water with a bay leaf for 20 minutes, add a few tablespooons of home made tomato sauce when finished
Eat!

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Buckwheat pancake mix, dried blueberries soaked in rum for a week, half a banana, a tangerine and maple syrup!!!!

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